That was a great comparison brother James and it was really nice seeing the Mrs. on camera!!! There are no losers as far as I'm concerned. All of those rubs are excellent! Also, it was great seeing you get to cook on an offset brother!!! Cheers to ya!!!
James I'm glad I found you on RU-vid through watching T roy cooks. Love both you guys and have learned so much. Thanks for taking the time to share knowledge!!
I can't believe you had to suffer through tasting all that brisket. Seriously, I dream about what you just did, having multiple briskets in front of me. Just an awesome comparison cook!
Meat Church works well as a dry brine without SPG. When the Mrs said salty I knew EXACTLY which one it was. Holy Cow is also too salty to dust with. The pepper content is great. I gotta try the others. Great video BTW
It's nice to see all the different types of seasonings, a chefs BEST TOOLS! Nothing better then BBQ, amazing cooking videos, thank you for comparing the different seasoning because some are more potent then others! I haven't comment in awhile, SO SORRY ABOUT THAT! Super busy with my cooking channel as well, hope you swing on by!! Have yourself a wonderful Thursday afternoon friend!!
Really nice comparisons. I'm just getting started, so I'm looking at your videos, and others to learn. I subscribed so I won't miss what you're doing next. Thanks
Interesting result. I've been getting to know Kosmos rubs as well recently and enjoying most of them. I've put the in everything - beef, pork, chicken, smashburgers - seeing what they can do. Love seeing head to head comparisons, thanks for doing the hard work for us, James!
I used Cow Cover and Texas Beef this weekend and man it was great. Really liking the Kosmos products. I did use their injection as well so maybe not apples to apples with yours but my entire family said this was my best brisket since I got the smoker (maybe 10 briskets). Also was done hot and fast.
I figured Kosmos would be your number one. I have been using that combination for a while only sometimes I use Killer Hogs AP rub with Cow Cover Hot. Basically the same thing. Just depends upon which when I have more of or feel like using that day. I also hit it with either fresh ground or a light coat of 16 mesh black pepper after the two main seasonings to make it Texas style. Great review. Love the meat toasts. LOL
Hi James, Great test, and thanks for the tip on the thin flat, its hard to get decent full briskets where I am and that foil will help. Ive been using Kosmos for a short time now and it has replaced alot of rubs I was using. Thanks again for all videos, I've learned alot from you, appreciate what you do.
Great video, too bad the 4th and best brisket was not able to be in the taste test competition :(. I know that you had to use a wonderful rub for your neighbor to make sure that you stayed great friends with them. He is a Blessed neighbor. Lol!
Howdy Michael! I may not have gotten to include your rub in this video, but you can better believe it gets used a lot around here. Any time I'm cooking for a costumer I'm using your TBBR. In fact, I have another catering gig soon that I will be using it for.
I absolutely know that, what I was saying is that even though the TBBR didn't get the taste test, you made a huge statement in favor of TBBR by using it for your neighbor, who in their right mind would use a substandard rub for their neighbor or any customer which would not please either. I was very happy/proud that my TBBR was selected to be used for your neighbor! That itself showed that you thought that by using TBBR you were giving your best to your neighbor. That is what I meant! I appreciate that very much!!!!!
Gotcha! Also, I have a huge catering gig (250 people) that I have to cook chicken for. I'll be using the It's Incredible for that gig. Every time I use the II I get the most compliments.
Awesome. I developed a brine last weekend and cooked a chicken on a rotisserie and seasoned it with II and oh my word it was fantastic. I have to tweak it because of the salt I used was coarse kosher salt and it didn't dissolve like I wanted it to even with boiling the brine for a long time it wouldn't dissolve and so I have to go with a fine grain kosher salt and recalculate the salt amount to perfect the recipe. If I can do that prior to your cook I will send it to you and I am telling you that with the II your customers will hug your neck, shake your hands, and give you a bonus for sure. It was amazing, the people that I had over just kept raving and raving about how juicy and great tasting the chicken was and I agreed with them. I can't wait to do another, it was wonderful.
The most briskets I have ever done was 2 and it was for my wedding!! Dang thats a lot of meat!! Great cook and comparison!! Wheres my invite!! lol!! i would definitely help you eat that!!
Just smoked my first brisket on my offset and it was a struggle. Your cook turned out great, definitely liked the idea to try different rubs. I have yet to try any of those rubs, but Kosmo's will be on my Amazon list for sure.
Stick with it. Brisket on an offset smoker is one of the hardest things to master in BBQ. Packer briskets can be inconsistent in quality , each cook is different.
A pleasure to watch... My go to piece to judge a place by is brisket... Luckily I have tried the Holy Cow when it first came out! Good stuff!Your wife is a good sport! Thanks for the video guys!😎👍🏼✌🏼
I have a few videos showing how I set up a split of wood on my WSM. I'd have to find it though. I'm actually using my WSM tonight so maybe I'll get to film it again.
I have a video using the Black Ops and I love it! The Black Ops is some good stuff. I'm actually cooking more briskets this weekend so maybe I'll compare it in a taste test this time.
Mine does not hold temp, it gets hotter. Smoke will go to 200 and up. I have to open lid two or 3 times to get temp down. Same with higher temps. Chicken comes out good, with watching it. Really hard even with the a maz to get good wood flavor. Thinking of putting wood Chunks on top. What do u think?
Are you meaning you're thinking about using charcoal in your off set with wood chunks instead of using straight logs? I think you can do that too. Depending on how big your off set is, you may go through a lot of charcoal though.
@@CentralTexasGrilling Right on! I did my first competition a couple weekends back up in Olathe, KS. I used your pork trimming method you did a video on ($ muscle, tubes & pulled. Up to a month before the competition, I had no idea that there was three sections of the pork butt. I did use different rubs and injections though. I took 31st out of 70 teams in pork. Thanks for taking the time to do these videos, it definitely helps shorten the learning curve.
@@CentralTexasGrilling Do you have a video for competition trim/cook chicken thighs? I looked through your videos and I didn’t see one but maybe I’m just missing it.
Thank you for the comparison video, they all looked great! I've been wanting to try Kosmos and Heaven Made Products. This just pushed me towards it a little more.
Adding the beef broth and more seasoning during the wrap seems like it would be too salty. Competition rubs and injections are high on salt. Because the judges taste so many entries that it is common for their tastebuds to be blown out. This is why the rubs and injections are high salt. So that the judges can taste something. Ask Harry Soo. He will explain competition to you and about rubs and injections.
Adding beef broth and rub doesn't automatically make it salty if you know what you're doing. Harry is my good buddy. In fact, whenever he competes in Texas he often contacts me asking for advice.
@@CentralTexasGrillingSir, please refer to my original comment. That way i don't have to repeat myself. Thanks. Just ask Harry on the explanation of the saltiness of "competition" rubs and injections verses the condition of the pallets of the judges.
An off set pit will always give you more smoke because you're burning large pieces of wood compared to tiny wood pellets. The temp on my Traeger stays consistant and that's one fo the things I like it for.
So how do you feel about heaven made brisket rub in comparison to the Kosmo ? I see you compared it in you're second round but you didn't mention how it faired in comparison?
Great video James!! One question.. What about throwing in that South Carolina vinaigrette sauce on one of those briskets. On that one video your facial expressions were like "Oh Haven I'm In A Happy Place"... lol No, for real, thanks for a great video Bro!!
I've never had it on brisket before, I wonder how that would taste. I do have other sauces from that same company that I think would be great on brisket that I plan on trying soon.
I won’t pay for rubs I make my own I tweak them for which meat a good base is salt, black pepper, onion & garlic powder, Smokey paprika, red pepper, thyme, & a little sugar for pork but not for beef, chicken or fish.
offset only way to go yea i like the barrel smoker as well But the offset does it all HANDS DOWN THE BEST Only way it gets better on a offset is> a fie box on each end > I did one with Cherry Brandy> instead with apple or pine apple wow was it awesome its a keeper ~ Made a candy reddish look
Hey Brotha James..... that was an outstanding video, I really enjoyed it. U always but out great info and tips . wish there were things like this 30 years ago , I would never have gotin rid of my stick burners , now that I know what I was doing wrong all those years ago ….. THANKS BROTHA
Great briskets. But, James, I think you know your charming Mrs. is a future star and that's why you hugged the camera time. 😁 She is definitely a plus for future videos. Keep up the good work, BBQ brother (and sister now).
Howdy Bill! Thanks for the comment on the Mrs. I was actually really surprised she agreed to be on camera cause she hates it. I was trying to get her on camera, but still kinda block her out some so she felt more comfortable.
Okay I have a question what fat that you do leave on there can you score it so when you put the rub on it penetrates even deeper into it or is that not an option I mean I've never seen anybody score a brisket so I'm not sure that's why I'm asking
Hey George! Yes, you can score the fat if you'd like. I don't ever do that, just because I don't like the way it makes the brisket look after you cook it, but you can if you'd like. I've seen others do it before. I prefer to trim the fat down as much as possible so when I season it & bite into it I get just a little fat but still get the flavor of the rub.
@@CentralTexasGrilling thanks I just got a old country pecos smoker, seasoned it today trying to learn. I wanna do briskets, ribs, butts etc.I ran across ur video looking at best rubs I subscribed I wanna ck out your brisket trimming video
I like the Kosmo Honey rub its a perfect blend of 50/50 of sugar and salt plus spices for pork ribs and then hit with Mango Habanero Texas rib candy. Give it a try!
