Aaron Franklin's Brisket Secret | Pt. 7 of 11 Tallow Inject 34F 101F 157F 203F SURPRISE! | Harry Soo

hey everybody it's harry from daddy bbq the youtube channel that teaches you how to master barbecue so you can spread barbecue love you guys really like the beef tallow series that i did a redo using jeremy yoder's mad scientist barbecues method of doing tallow paper wraps on briskets i've extended jeremy's tests after talking to him and we've gone on to do tallow mop tallow confit and a few other combinations in this episode i'm gonna do a view request you guys asked me to do a tallow injection there's gonna be four scenarios here one will be injected at the temperature refrigerator 34 degrees we're also going to eject the second time at a temperature of the cow's body temperature for those who are interested the cow's body temperature is 101.5 fahrenheit we're also going to do a third scenario where we inject it during the wrap phase around 150 357 degrees and we're going to do a one once the brisket is cooked injecting it around 203 to 212 degrees so three different temperature ranges including the one from the refrigerator for a total of four scenarios in this brisket test [Music] in case you guys are wondering why i'm using this ginormous chef knife this is a 27 ounce 12 and a half inch chef knife i'm taking the dell strong devastator challenge i'm living for 30 days using this knife to cook everything with it including as a vegetable knife all the way to using it to uh kind of crack charcoal so this is a devastator challenge uh it's going to be titled harry live with the dell strong devastated for 30 days and he did not kill himself that's the reason i'm using such a big knife is obviously the wrong knife to do this i should be using a 16 boring knife but this works really really well and it's super duper crazy sharp and uh it's got a great feel and heft and once you get used to it you like me will have bigger biceps so there you go so that's the plus i'm using such a ginormous knife you got to use it very carefully it's very sharp very heavy don't kill yourself i'm injecting tallow into the 34 degree fahrenheit splash zone you got to clean up the floor all right i'm going to use my first place usa moolah beef rub this beef wrap has helped me we in the first place usa in the case cbs wrenches reserve beef brisket challenge i'm going to buy a nice even coat on it and we're going to get the briskets in the pit around 250 ish or so and uh we're gonna go ahead and inject the tallow at the next one sample number two will be the 105 degrees fahrenheit which is the body temperature of the cow so we're going to put intello at cow temperature this one's a refrigerator temperature this one is doing the wrap between about 150 to 170 degrees ish but i'm gonna not gonna use the temperature as i told you guys many times we cook using feel get a much better result that way and the last one we're going to put in the tallow injection right after we go ahead and finish cooking and this is after cooking injection so this four scenarios will give us a good test and we'll see what happens all right the two hour mark let's check the temperature 101 102 that's perfect the body temperature of the cow is 101.5 so let's see what temperature is it's about 198 101 close enough let's go ahead and check now i have the ejection here also at 101 degrees all right we inject it fill it with the injection this is the cow temperature test and during the calorie here all right here's how it looks at the 5 hour mark that one is the injected injected at 101.5 it will be injected during the wrap and that will be ejected after cooking so looking good at about five hours uh the crust is let's see here not set yet so probably give another half hour and we'll wrap ready to go all right it's been about five and a half hours let's go ahead and uh inject the uh one with the tallow now and uh this is the one that's the four sample and we're gonna inject it around 160 degrees or so 157 i don't need to measure the temp because i told you guys with my style of cooking you lock your thermal pen and you lock your watch in the drawer before you start so here's the hotel here just be very careful when you do this how hot [Music] be careful when you do this again you're gonna get hot oil splattered all over you like your arm taking one for the team again for you guys all right that's good enough go ahead rap about five and a half hours to get the brisket to cross nicely so let's go ahead and proceed with the rack now [Music] [Music] so [Music] 34 degrees 101.5 injection this one is about 160 degree injection and then we're going to inject this one the last one before we serve it so this is all gonna go into btu 275 until probe tender all right briskets are done and uh took about uh six hours to get it to the point where the crust was ready probably another two hours and 30 minutes in the oven i'm going to go ahead and inject the one that is done we're gonna do this post cooking injection this one all right [Music] it's a tough job but somebody's got to do it i'm going to go back just do the same test again second time round and pick another piece to eat make sure that i uh even out the variability in the tasting samples here that's great all right try this one also very good man this is gonna be a tough tough shoot over here try this one next wow good so good so oh i'm going to do do i do a third round just make sure that i give you the most accurate description i can i'm going to go back do a final sampling of the third round to confirm my hypothesis here so while i'm eating my way through this i'll kind of give you a summary right does the thallow injection improve the texture of the brisket answer is yes so good third round okay i think i got it figured out so let me share with you my conclusion all right drum roll for the conclusion here i can come up with a few conclusions with my talo injection test i'll tell you some of the ones that i don't think uh you know kind of didn't make it so first things first the injection of the beef tallow at 203 to 207 when it's done least preferred so this is the last place right so third place drum roll please between the refrigerator 101.5 and the 157 temperature fahrenheit third place i would have to say is this one so the one injected after cooking the one injected during the wrap phase uh least preferred now so that comes up to the two finalists of my palo experiment now you guys need to be aware right this taylor experiment involved two briskets four half briskets so this is by no means conclusive so please don't send me any hate mail saying that it's wrong i want you to use my test as merely a starting point for your own testing you guys have to know how to cook and test your own meats this is just one set of data points i can provide you they are no by means conclusive my test is not mathematically valid nor statistically valid so please don't draw too many conclusions but i will tell you anecdotally today the two finalists are the ones injected at 34 degrees and the one injected at a cow temperature of 101.5 and the winner by a slight margin is cow temperature tallow injection right 101.5 seems to be the one that is marginally better than the one injected at refrigerator temperature 34 degrees these two samples are head and shoulders above the one injected at the wrap temperature of 157 or the one that was fully cooked at around 203 207 degrees right so the conclusion that i'm drawing from my very limited sample is that if i were going to do a tallow injection i would wait until the brisket has risen to 101.5 get some warm tallow at around the same temperature and inject it for best results now the next question you're going to ask me is how much better is the 101 versus the 34 degrees fahrenheit i'll give you my relative scale so among the samples here right already in terms of the beef taylor injection effectiveness this one i would rate kind of uh like i would say a d this one is a c this one is a b plus and this one is an a all right so hopefully that grading helps you decide which beef calorie injection method you want to experiment on your own today under these limited conditions we four have briskets and i cook these are creek stone prime briskets and these are from el cortez meat market so if you cook a different grade brisket you're going to get a different result but under these conditions today our greek stone prime the one at range supreme is the 101.5 injection which is the body temperature of the cow all right so that's my test so today this is conclusive the answer is no i'm gonna have to do more testing but i would be very curious to hear your own testing results if you want to try a beef tallow injection inject it at 101 degrees fahrenheit to see if you can get the best possible result in your sample enough of me talking now mr beans have been patiently waiting for his sample so now to let the master judge mr bean's taste test these four briskets to see which one he likes now you guys told me that he always seems to eat from left to right so i'm going to try to randomize the score by giving him two plates and i'm going to rotate it 90 degrees to see if your hypothesis is true that mr beans eats from left to right but i'm not sure but who knows well we'll find out and we'll do a list of mr bean's taste testing to see what he does again if you have questions and comments please send it to me in the description below i want to hear also your data points because don't rely on me don't listen to me i want you not to believe me i want you to know the only way to know is when you do it yourself just like i did it today for my little test okay so here's the four samples right so i've arranged it this is a 12 o'clock position is sample number one this is a refrigerator 101.5 157 and 203 so it's arranged this way so blue marks the refrigerator i've made another sample here exactly the same the blue represents sample number one in a clockwise manner right so i'm gonna put it on the plate for mr beans and in order for him not to get confused i'm going to put it on the this way like that so the number one is here all right so we have we have number ones here and uh we have the one on opposite ends so if he eats it he will get a even choice of war so it's one two three four on this one is going to be one two three four right in rotating that way so we'll see what he likes beans we have a few displays of brisket today for you and i want you to eat carefully don't mind the blue marks right they're just designed to confuse you because i can't blindfold you so people are saying that you eat from left to right so we'll see what you want he eats the one this one he's going his way to the right now okay so he went with number one first oh he went for number one again he likes the one that is the refrigerator one the best so mr beans picked the refrigerator one the best and then he picked uh let's see here on this one he picked this one first followed by that one so uh unanimously he liked the two samples he ate the blue tape first so i thought sure why maybe the the blue tape compelled him to eat the blue the first one so uh interesting in the blue tape was the sample number one the 34 degree refrigerator injection so uh gosh i don't know if this is a valid blind test but i tried my best i know you guys asked me to see if we can randomize mr bean's testing but he'd judge the one from the 34 degrees first i like the one at 101.5 so i guess we're kind of close at least we were both in the same ballpark in the sense that we picked the the one that was injected from the refrigerator as well as while it was cooking we both did not pick the one that was injected after it crusted and after the brisket was cooked so there you have it um you know i'm sure this is a very unscientific test but you know provided anecdotally for your enjoyment and my enjoyment and mr bean's enjoyment too he loves brisket so thanks for stopping by please uh check out my patreon page if you want to sponsor my work crowdfund efforts to bring barbecue love to more people in the world you guys know a lot of my work goes to charity helping operation home front save the children what you call a operation bbq relief and then we also give all these food to first responders so all this brisket here will be beneficial a lot of first responders medical personnel for those of you who have emailed me who work in the medical industry or law enforcement you guys know you come to my place picked up this food they gave it home so you can enjoy thank you for your service and commitment to protecting america and all the citizens like to do a shout out also to thank all my patrons for sponsoring my channel and providing the financial means to keep me making all these wonderful task videos of all these crazy scenarios for you all so until the next video we will see ya [Music] [Music] don't want to you

Channel: Harry Soo

Views: 29,507

Rating: 4.9678717 out of 5

Keywords: How-to, how to cook, recipes, food, cooking, recipe, meat, smoking, smoked, smoker, tasty, charcoal, smoke, harry soo, slap yo daddy bbq, brisket, texas, post oak, butcher paper, brisket burnt ends, bbq brisket, texas brisket, competition brisket, beef brisket, how to smoke a brisket, hot and fast brisket, competition brisket recipe, smoked beef brisket, smoked brisket, jeremy yoder, mad scientist bbq, mad scientist bbq brisket, aaron franklin, aaron franklin masterclass, franklin bbq

Id: sZ7u_iWpVbk

Length: 17min 48sec (1068 seconds)

Published: Thu Apr 22 2021