Meat Church Brisket Test: Tallow vs No Tallow

Matt how about tell us about this great pit, plz. Mill scale 250?

Good video, Matt. To me, visually, all of that liquid fat from the tallow actually ruins the presentation- especially knowing it was artificially added. It’s excessive. The Goldee’s guy nailed it by saying that tallow dilutes the bark. The extra fat isn’t worth the loss of bark flavor and texture. But I expect it’ll continue to be an arms-race to see who can have the ‘juiciest’ brisket. It’s a shame, because that sorta thing really misses the point of what bbq is all about: simple food cooked with heart among friends and family.

Tallow, it works works great on choice grade, 44 farms, creekstone and prime grade doesn't need it

What size diameter is the smoke stack ?