Yesterday I watched a YouTube video of a BBQ expert whom I wasn't familiar....

Mad Scientist BBQ

Couple of questions...

Has anyone used Beef Tallow, or for that matter, Wagyu Beef Tallow, when smoking a brisket?

Has anyone ever rested a brisket for 8-12 hours?

I'm particularly curious to know what is the optimum resting period for a brisket (I rest mine for 2 hours or so).

Thanks.

Do a search, tallow has been brought up several times now and we just had a couple threads pretty recently. That video has made the rounds and gotten pretty popular. I think it helps, but it's not going to make an average brisket turn great. I wouldn't buy tallow, make your own from the trimmings.

Rest is important. I shoot for minimum of 2 but more is usually better. But I'm not gonna buy a restaurant grade cambro and go 16 hours like some people do, but stick it in a cooler and don't open it and you can go a long time. 2-4 is my usual rest time.

Tallow (and this YT vid) were discussed earlier in a thread. I believe another OB'er tired it with mixed results

I've rested in a cooler for 5 hours once, but try to do it for 2-3 hours if I can. I'm afraid of bacteria after a long period of time.

I think it depends on cooler type. I've rested one in my POS igloo for 6 hours, but one of the high dollar coolers is better.

Come to think of it, I may have found a way to justify an overpriced cooler.

FIDO 96 said:

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Tallow (and this YT vid) were discussed earlier in a thread. I believe another OB'er tired it with mixed results

I've rested in a cooler for 5 hours once, but try to do it for 2-3 hours if I can. I'm afraid of bacteria after a long period of time.

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Your Mileage may vary, but I've keep mine in a cooler (RTIC) stuffed with towels and I've had 13-14LB briskets still reading 180F+ after 5 hours, well within the safe zone.

I held a dozen briskets for 19 hours on Memorial Day weekend. Wrapped in peach butcher paper and Saran wrap. Pre-heated the cooler. Went in the cooler at 9pm Saturday. They were still hot (above 140*) at when I pulled them Sunday at 6pm.

As to tallow, you can use it, but I've never had a problem with dry brisket using my resting method.

That's amazing. I think I need to upgrade to an actual cooler. Currently, I use a thermal insulated zippered bag. I went as long as four hours once, and the brisket had dropped to about 120 degrees.

PearlJammin said:

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I think it depends on cooler type. I've rested one in my POS igloo for 6 hours, but one of the high dollar coolers is better.

Come to think of it, I may have found a way to justify an overpriced cooler.

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But a Yeti would give it freezer burn.

I just use styrofoam coolers. They keep for four+ hours and I can throw them out after a few uses or whenever I spill dripping into them.

A few Christmases ago, I pulled briskets off the pit at 11PM at night and held them wrapped in foil over night in a Yeti and we ate it around noon. They were incredible and still steaming when I opened the foil. I couldn't get over it.

Aaron Franklin advises NOT to rest brisket inside a cooler. You want it to cool down, not keep cooking.

To your point, the Mad Scientist BBQ guy said to pull the brisket and let the temperature drop to 180 deg F and then place it in the cooler.

I rendered the fat trimmings from the last two briskets I've smoked. At 165 I wrapped in butcher paper coated with beef tallow and smoked until they reached 205. When I finished, I removed that butcher paper and rewrapped with tallow coated butcher paper and placed in my cooler to rest. Both turned out good, the last on my wife said was the best one yet.

Here is what I think of as a rough hierarchy in terms of impact on quality of final product.

1- cooking to the correct doneness by temp and/or probe feel
2- proper seasoning in regard to salt 1st and pepper 2nd.
3a- proper fire management/quality smoke if applicable to your smoker
3b- quality of brisket (choice/prime/wagyu) and trimming/not trimming the brisket. I think trimming makes for a better final product but to each their own here. Plus you can make tallow with the trimmings.
3c- spraying the briskets occasionally during the cook.
4- allowing enough time for rest between finishing cooking and slicing. The last couple of briskets I have done have been 6+hr rests. I think it made a really big difference compared to the hour or two rests I was doing.
5- wrapping or not wrapping- seems to be a convenience/personal preference for most people
6- tallow in the wrapping process

1-4 have the greatest impacts on the final product- maybe 90% of the finished product. If you nail those, 5-6 will just help to dial in and elevate what should already be a great product

With prime briskets being 4.5x/lb right now, might as well get a wagyu if you can find one, however I have made outstanding choice grade briskets as well.