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I tried this and it works great. Gives the brisket a little zing and the bark was absolutely amazing. It looked like a meteorite! Just awesome, dark bark.
The secret ingredient is Caldo da Res Powder. It’s Umami Beef powder sold in Mexican stores or isles of stores. I worked Franklins BBQ at the original restaurant before it burnt Down and he moved. He uses that Salt and Pepper Mesh with Caldo De Res powder. Than he Uses bacon Fat in the wrap. 100% what he uses also the Meat he gets is a step above Prime. Those Creek briskets are really the secret
No wonder Goldees as well uses beef bouillon. Does he use seasoned salt as well? I fully agree on Angus Creekstone Prime. To me, a top notch Angus beef tastes better than Wagyu does.
@@SmokeTrailsBBQ the ratio to Salt and pepper is u known with the Caldo de res powder. Only 3 people know it. It’s trail and error Caldo is very salty. But for private parties Franklin mixes 3 table spoons to 1 bottle of Truffle oil from Stonewall kitchen. Shakes the bottle and injects the meat. Let’s it rest for 6 hours any longer the truffle scent fades. He than uses light salt and heavy pepper for crust. Wraps with bacon fat. Franklin calls it the Gucci brisket for Celebrities.
I call bullshit on this whole thing. If you’d have actually worked at Franklin BBQ, you’d know that he has only moved locations once. The fire was at his current premises, it didn’t burn down, and he never moved. So where did you work? And Franklin is absolutely not injecting briskets - for anyone. He uses Masterchef prime from creekstone farms. And he is not wrapping briskets in bacon fat. Like any central Texas bbq restaurant, he has an excess of beef fat from brisket trim - he’s not buying in rendered bacon fat for brisket when he has a surplus of beef fat. This is a cringe lie.
The coffee grounds makes sense too. It's an old Trail Drive trick to rub coffee into beef when cooked at the wagon or over the flame. Can't get much more Texas-style than that.
Great video. Sumac is a Middle Eastern spice and is used quite frequently in grilled meats in that region. Sumac also goes well in salad- lettuce, red onion, tomatoes, cucumber, salt, lemon juice, sumac and olive oil... One of the best salads to eat
I keep sumac in my kitchen but have never thought of using it on BBQ. That citrusy tang would probably bring a lot to the party. Who knows, may have to try saffron bbq sauce next
love the vids. if you have not already i would love to see a vid of your sous vide holding cest construction and opperation, as well as a cooler version. cheers
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
My go to for brisket is smoked, ground, jalapeños…aka chipotles along with the standard spices. They add smoke flavor to it, along with a little spice. I’ve also used a jerk spice mix that worked out very well, along with the usual spices.
You see sumac in Persian foods, like koobideh (charcoal grilled ground beef skewers), they usually give you small packets like take out salt and pepper! I use it on my brisket smash burgers, will now do it on a full brisket!
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
New subscriber here. There’s a great recipe video on the channel Middle Eats of different ways to use sumac. I’ve made their Sumac mocktail a few times. Nice summery non alcoholic drink.
Sumac goes great with chicken too. But best of all, with onions. Cut an onion pretty thin and mix it with a tablespoon of sumac and a bit of olive oil, salt and pepper. Good stuff.
ok! I have maybe something that you never try and maybe it's out dated but Mad Scientist BBQ try this 1 year ago and it seem like he never really did a follow up on this but the title of the video is: The Brisket Secret Nobody Talks About | Mad Scientist BBQ and i always wonder if it was a really cool and ez tricks to get better brisket (adding fat to the firepit)
Great video as always! You could actually keep this testing process going almost indefinitely. I think you have a good ratio for testing the flavor of different spices. I could easily see swapping the Sumac for say, Cardamom, or Szechuan pepper, or coffee or any number of things. It gets to be expensive, but you seem to be cooking them anyway haha
Definitely Coriander would work, but then it would be like uncured pastrami- since coriander is the main non-pepper spice in pastrami rub. Coriander is actually recommended as an alternate if someone doesn’t have sumac. They are different, though. I like to crush my coriander fresh from the whole spice. Makes a huge difference in the taste.
RE: the long hold process- what is your elevation? I’m at 7,000 feet. I have found I have to pull mine in the 190° range, because at this high elevation, my water boils at about 198° vs 212°. If I take it above 195°, there is too much evaporation and the meat dries out.
So I use dried lemon zest in my rub to get that little bit of zing and citrus "pop". I also use a little turbinado sugar to give a little sweetness and round out the salt and pepper. I may have to try sumac. Personally, I find just salt and pepper as a rub to be B.O.R.I.N.G. I want more complexity and taste in my rubs.
@@SmokeTrailsBBQ thank you. I have a comp this weekend and trying to locate some primes. My normal spots have been dry. As a fellow engineer I love your in depth channel. It’s deeper than I ever thought bbq could get 🤣. Cheers
@@SmokeTrailsBBQ salt & pepper like normal, then give it a light dusting with green chili powder. It will blend with the black pepper in a way that you won't be able to put your finger on, but it will make the black pepper taste like freshly ground black pepper.
The bark was incredible! I just got my longhorn reverse flow in! I had probes in while seasoning it last weekend and noticed the hotter spot was still on the firebox side. Is there any reason why you put the point opposite of the firebox?
I had some middle eastern friends that made chicken shawarma and got me using Sumac on chicken, brisket is a great idea. But is it going to make it into your future Rub?
I know you're still working on it but I'm extremely curious how your own bbq rub is going to turn out. Are you now considering using sumac in the recipe?
@@SmokeTrailsBBQ I’m guessing we will see a head to head highland vs Longhorn reverse flow comparison video in the future? I have the long horn reverse flow and after a few mods it’s a pretty good “cheap” offset 👍 Keep up the great content!
Finally a new video where he doesn't mention Aron Franklin lol I'm surprised he did say. Let's find out if this ingredient will make it taste like Aron Franklin brisket 😂😂😂😂😂
I asked ChatGpt to give me a brisket rub that contains all 5 flavor profiles and it generated a recipe that sounded pretty cool so I immediately thought of you. An AI generated brisket rub. I'll let you know how it turns out.
So then I am probably not too crazy for having been using it for the last while, LOL The brisket came out great as usual, I am digging the 190 F strategy. On a side note, my best brisket eating experience started happening in the last couple weeks, as I started heating brisket slices on a charbroiler. I am not a fan of lean slices, even those have been turning up fully satisfying and amazing. I have been doing this on a commercial charbroiler when there were lots of fat smoke from hamburger patties on the grill. I suggest anyone to give this a try on a charcoal grill, while throwing some fat for fat smoke. I have also tried burnt end size cuts, slices tasted better to me. Just a light one minute sear per side, with fat smoke. Marrying char with smoke. The brisket slices had some body, cause they were pulled at 190 F with long rest. I did not feel that the lean was compromised at all from the direct heat. Give it a try, and tell me whether I am overreacting.
Iteresting flavor... Nice Bark... But... not thing here in Texas. Also something that is not a thing in Texas is any decent or better BBQ restaurant pitpaster calling themselves "Chef". The second the we hear "Chef" and "BBQ" in the same statement, we know its gonna be some weird not texas crap that is priced like its filled with gold flakes.
No disrespect, but you are trying really hard to convince us to try this. Never, ever, have I heard... hint of 🍋 and brisket in the same sentence. NEVER. Bark looked amazing but I'm not looking for a lemon zing or tart when eating brisket.