Any Thoughts on Using Beef Tallow on Butcher Paper When Wrapping Brisket?

[Daba's BBQ]

I was watching a few videos, Mad Scientist BBQ for one, where he used beef tallow on his butcher paper before wrapping the brisket. He simply splashed some liquid tallow across the area where the brisket will be resting and then wrapped it accordingly. His post-cook comments said it was the most tender, juiciest brisket he ever had and feels that this is the "secret" that Franklin uses at his place.

Has anyone ever used tallow in this manner? Results? Opinions?

Thanks

 

[smokin peachey]

Yes I have had great results using tallow on brisket. I usually put all the fat I trim off in a small pan in the smoker so it renders and gets Smokey with the brisket. Then dump the smokey goodness on the brisket when wrapping in butcher paper.

 

[eaglewing]

If your Dr. allows it

 

[kilo charlie]

I recently did this with bacon fat on a rack of ribs and quite frankly.. I won't be repeating it.

 

[Firemedic76]

My last brisket I made I rendered the trimmings down In the smoker. Brushed some on the brisket and brushed some on the butcher paper and id say it def made a diff in the juiciness of the brisket. Idk if it has to be wagyu tallow which is what Jeremy uses on mad scientist, but I’ll def be using tallow from here on out.

 

[Hamdrew]

I recently did this with bacon fat on a rack of ribs and quite frankly.. I won't be repeating it.

Good to know.

Couple questions:
-You DO normally wrap, and just mean the flavor?
-With butcher/parchment/baking paper?
-What about the flavor did you not like (with bacon I could see it adding too much salt vs smoked lard)?
-What do you usually wrap with, if anything?

 

[kilo charlie]

Good to know.

Couple questions:
-You DO normally wrap, and just mean the flavor?
-With butcher/parchment/baking paper?
-What about the flavor did you not like (with bacon I could see it adding too much salt vs smoked lard)?
-What do you usually wrap with, if anything?

It was my first time wrapping with butcher paper as well.. which soaked up all the bacon fat and really made a mess.. and it basically put a crispy bark on the outside of the ribs that wasn't what I was looking for.
I didn't find any additional flavor jumping out at me and no.. it wasn't too salty or anything like that.. this was commercial bacon that I rendered in the smoker while smoking the ribs uncovered for the first 2 hours. This was NOT the Duroc Pork bacon that I recently made.
When I wrap ribs I have used foil - though I do have more butcher paper to do another test on the ribs without the bacon fat added.


As I mentioned to the OP in one of their many other threads was to keep it simple for their first brisket - we'll see how that works out! HAHA

 

[Hamdrew]

and it basically put a crispy bark on the outside of the ribs that wasn't what I was looking for.

That is the arguable "plus" for using paper over foil, IMO. Bark stays dang near the same as unwrapped.

and thanks for your reply! I am going to try it at least once. Might smoke coconut oil too and see if it's any different.

Todays are foiled with Parkay and Country Bob's Original BBQ sauce

 

[smokin peachey]

That is the arguable "plus" for using paper over foil, IMO. Bark stays dang near the same as unwrapped.

and thanks for your reply! I am going to try it at least once. Might smoke coconut oil too and see if it's any different.
View attachment 502378

View attachment 502379

Todays are foiled with Parkay and Country Bob's Original BBQ sauce

I use coconut oil all the time on my wife’s ribs. She loves them

 

[Firemedic76]

I use coconut oil all the time on my wife’s ribs. She loves them

Coconut oil is so strong, I cook eggs with it, you don’t think it takes away from the smoke flavor? Just curious not debating what ur already doing.

 

[kilo charlie]

That is the arguable "plus" for using paper over foil, IMO. Bark stays dang near the same as unwrapped.

and thanks for your reply! I am going to try it at least once. Might smoke coconut oil too and see if it's any different.
View attachment 502378

View attachment 502379

Todays are foiled with Parkay and Country Bob's Original BBQ sauce

I encourage you to try it and see how it works for you.. I was not a fan of it but as we all know.. there's 1000 ways to skin a cat right?

 

[Hamdrew]

I use coconut oil all the time on my wife’s ribs. She loves them

I almost always use some in the wrap to sort of stretch out that expensive Parkay, lol; it does seem to sorta meld all of the drippings better and makes for a better glaze. I used the last of mine (coconut oil) last week to fry chicken, though, and while I saved it and it smells great, did not use any. I am gonna have to try that sometime.

kilo charlie Yup. keeps making the same thing over and over interesting

 

[smokin peachey]

Coconut oil is so strong, I cook eggs with it, you don’t think it takes away from the smoke flavor? Just curious not debating what ur already doing.

No it is not noticeable