00:00I'm going to show you the one trick that all real Texas pitmasters know,
00:04so you can cook at home like a real award-winning pitmaster.
00:08Let's go with the Wagyu beef tallow brisket.
00:16So now the first thing we have to do with this brisket is we have to trim it up.
00:19It does have some good intermuscular fat in there, so you can tell this is going to be a nice
00:24looking brisket,
00:25but none of this stuff here is going to render. So let's get it the hell out of here.
00:29I got my Dallstrong boning knife, link in the bio down below.
00:38So I think for the most part we're in pretty good shape here.
00:42I think we're going to leave all that how it is. Now I am going to leave some of this
00:45fat on here,
00:46maybe a little more than I normally would. Got a nice little ugly butcher cut right there.
00:50That's from the butcher. That sucks, but it's not a competition brisket, so it doesn't really matter.
00:55But you know, we do like our briskets to look as good as possible, right? So this fat right here,
01:01I feel pretty comfortable that it's going to render out because it's mostly just sitting on the surface
01:04there. And we're going to cook this brisket for like 20 hours, so I don't really anticipate that
01:11being an issue as far as rendering out. I'm going to season these with the OG rub and the AP
01:16rub.
01:16Check out that new branding looking sexy as hell, if I do say so myself. Perfect for layering your
01:22briskets. We're going to take some of these big pieces of fat. Like, look at that. Beautiful,
01:28right? And we're going to go ahead and throw them in this little pan over here.
01:32And we're going to throw this in the smoker with our brisket and purely just to render and create
01:40additional tallow. So we're going to kind of cheat this tallow for the final step. I know
01:45we said we're doing Wagyu and we aren't. Like I said, just kind of cube this up.
01:55That should be plenty right there. So before we get to our final step with this fat right here,
02:00we're going to go ahead and season our brisket. Layer one is going to be our all-purpose rub.
02:04The all-purpose rub has got great salt, pepper notes, as well as a couple other things. It's just
02:10really perfect for all meats, but especially beef. And we're just going to give it a light, even
02:18coating. You don't have to go too over the top with it. You just want to make sure that you
02:22hit
02:23everything. Get down in any, if you've got cut marks or anything like that, go ahead and make sure
02:28you get those. Now, before we flip it over, we're going to go ahead now and we're going to come
02:32back
02:32with our OG barbecue rub, skullandmortar.com. What this is going to do is add some deeper,
02:39richer pepper notes, like the paprika, the cayenne, all of that stuff, the chili powder,
02:45which is delicious on beef. And our final step is going to be, I have one last bottle of the
02:53God Save the Queen rub. We're trying to get it back in stock. We know that it's super popular.
02:57It just kind of is what it is. We're going to go ahead and hit that down there. I know
03:03you're probably
03:03not as of the time of this video going to be able to get this. So I would use some
03:09Montreal steak seasoning will work perfect. That's just going to create like nice pops of flavor.
03:15And we are going to kind of push that down since we're going to flip our brisket. We do want
03:19to
03:19kind of push that in just a little bit. And apparently we're still going to lose 98% of it
03:25all over the
03:26bottom JK. It wasn't that much. Everything's going to be fine guys. Now we're going to come back over
03:31this bottom part, the fat cap with our AP seasoning once again, back over again with our barbecue rub.
03:41We're going to give it a healthier coat this time. We want to give it a real thick coat on
03:48this part
03:48here because this we're going to cook this fat side up. So we want to make sure that we really
03:54get that
03:56fat cap. And then last but not least, we're going to go over it one more time.
04:04With that God save the queen. Again, I would recommend some Montreal steak seasoning
04:08or some sort of Windsor style rub. Now we want to let this macerate for a little bit. What's going
04:16to
04:16happen now? The seasoning here, the salt is going to pull out the moisture and it's going to really
04:21adhere this seasoning to the beef, but we have to allow that to happen. So we're going to throw it
04:26in the refrigerator for just a couple hours. We're going to let it sit uncovered. Our final step before
04:32we get this stuff on the smoker is going to be to take some of this Wagyu beef tallow. We
04:37got this off
04:38of Amazon. The link is in the description and we're just going to plop some of that down on there
04:42so that as this tallow renders out, this Wagyu beef tallow will render in with it and kind of
04:48richen it up. Now we're going to use this later to drip over our brisket during the rest period.
04:56So this is not something that we need to worry about being 100% Wagyu like we will in future
05:03steps, but we're just going to kind of cheat the Wagyu into this just to get a really good, delicious,
05:09flavorful, fat drip.
05:42All right, so we got our fat here and we got our brisket here. We got them both on the
05:47smoker.
05:49You can't really tell because it's humid as hell out here, but it's just under 200 degrees.
05:54So we're going to leave this here. We're going to let this cook all night. We're going to check
05:57it first thing in the morning. It will not overcook. Guys, our brisket is now at an internal
06:03temperature of about 170 degrees. So what we want to do now is we want to get our butcher paper.
06:08We're just going to slap some Wagyu beef tallow down just like that. Just a big ass scoop.
06:14We're going to take our brisket, set it directly on top.
06:20Okay. Now this is where a lot of people kind of mess up because that extra fat will kind of
06:26bland out
06:27your brisket a little bit. We don't want that. So we're going to come back over it with our barbecue
06:32rub.
06:32And the reason we're going to do that is because the barbecue rub has the most flavor to it. It
06:38has
06:38the biggest depth of flavor. So we want to keep that flavor high. So we're going to hit it with
06:43one more
06:44blast. Now we're going to get this back on the smoker and we're going to continue to let it right
06:48out at extremely low temperature. We're just going to be at 220. Guys, we've had this brisket on the
06:54smoker now for 18 hours. It is up to 205 degrees, but we have one more step. Remember when I
07:02told you we were going to cheat that Wagyu beef tallow? Well, there it is my friends. And now
07:06we're just going to pour this right over the top of the paper and just kind of let that soak
07:12through
07:12to the paper.
07:17And that's all we need this extra fat for and this extra tallow for. So I'm going to get rid
07:21of this,
07:21but we're going to let this sit for about two hours. And then we're finally going to come back
07:25and slice this bad boy and see what the hell is really going on underneath this paper.
07:32So this is where I pretend like I didn't forget to turn the microphone back on and we
07:36gently tear this paper open. We showed a little love. We're not too rough with it though. You know
07:40what I mean? We got to treat it with a little bit of respect. Just kidding. Go ahead and tear
07:45into it.
07:46It's just paper, man. Do whatever you're going to do. Pop this paper open. You can tell it's
07:50absolutely soaked with moisture, which is exactly what we wanted. Look at this. We got a beautiful
07:56bark on here. It's a beautiful, deep, rich mahogany color, which is exactly how I like my bark.
08:04And you can tell the whole thing is literally passing the bend test right now.
08:09Let's go ahead and cut into this. Looks like the grain is kind of running this way. So I'm going
08:14to pop
08:14on in here. Look at that. Yeah, it smells wonderful. It looks wonderful.
08:21Nice, even slices. You want them to be about the thickness of a pencil apart as much as possible.
08:29I'm using my Dal Strong Omega series knife here. I think they're out of stock, but we do have a
08:34link
08:35in the description below to the Shogun series. Boom. Bend test pass. Pops right apart. Perfect.
08:42Now look at this face. Look at it. That's the face of a man who's eaten a lot of food,
08:47especially brisket. Absolute happiness and ecstasy. Going back for a second bite. It's so
08:54good, man. The umami flavor is overpowering the beef. It's just so rich, so delicious. Let's cut it
09:02down the middle here and let's see what we got. Guys, I'm not even squeezing and just look at that.
09:07It's just
09:07me normally picking it up and the juice literally just cascades right out of there. Let's cut this in
09:12half and see what we're working with. Let's really look at that point. Look at that smoke ring. Look
09:17at all that moisture. You can see that we got the fat is deep inside and it's just all rendered
09:22out.
09:23It's just pouring out. Let's give it a little squeeze there and you can just see it's a literal waterfall.
09:29So guys, please hit that like, hit that subscribe, leave a comment down below. Let me know
09:33some of your favorite tips and tricks. Check us out at skullandmortar everywhere and skullandmortar.com
09:39for all your barbecue merchandise needs. Let's freaking go.
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