Top pitmaster uses this SECRET INGREDIENT, so I tried it on BRISKET!

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Beef powder similar to what I used in this video:
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7 июн 2024

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Комментарии : 136

@SmokeTrailsBBQ 8 месяцев назад

Try Smoke Trails BBQ Brisket Rub on your next brisket! It even has beef powder in it! You can get it here: www.amazon.com/dp/B0CBY1DB1F

@christopherbooher9176 8 месяцев назад

I love your brisket videos… they are among the most educational that I have referenced for continued improvements to my “only occasional” brisket cooks.

@SmokeTrailsBBQ 8 месяцев назад

Thank you!

@effyoujoebu.idoitmyself.7180 8 месяцев назад

Foot pedal ideal is brilliant.

@FakeName39 8 месяцев назад

underrated bbq channel.. i love your videos man. Keep going

@thomascee 8 месяцев назад

Smoke Trails on a roll!! This looks incredible. Can’t wait for the upcoming years set of videos!

@SmokeTrailsBBQ 8 месяцев назад

Thanks man!

@djrx22 8 месяцев назад

Just got your rub! cant wait to use it this weekend. Love your content.

@SmokeTrailsBBQ 8 месяцев назад

Awesome! Let me know your opinion on it!

@Eat-More-Vegans 8 месяцев назад

Call idea, Steve! I can’t wait to try it!

@SmokeTrailsBBQ 8 месяцев назад

Let me know how it goes!

@TRUMP4PRISON2024 8 месяцев назад

I use mushroom umami, knorr beef powder, onion, garlic and msg . I make a broth and inject it before putting dry rub( meat church)

@SmokeTrailsBBQ 8 месяцев назад

I tried mushroom powder but it lacked flavor. Is that something else?

@christianwhite1466 8 месяцев назад

I bought a grey bottle of Natierra shitake mushroom powder from HEB... At first I was like what!???...This doesn't taste like anything.... So i mixed it with a little water still nothing, then I said.... well, not letting my money go to waste I heated it on the stove in a stockpot and was like ...💰😎

@VillanuevaMedia 8 месяцев назад

Harry soo uses the liquid beef bouillon as a binder try that out.

@ourlifeinwyoming4654 8 месяцев назад

Ditto on the oil. I started that a few years back after reading ingredients on a Montreal steak seasoning bottle. Made sense and it works. Just need a tiny bit. Gotta try the beef powder.

@SmokeTrailsBBQ 8 месяцев назад

I added too much in this video. Usually I just spritz some Pam or veg oil in and that seems to be enough

@hakanduranl 8 месяцев назад

hey bro i have a nother tip and this is not on the youtube yeth ;).. in the regions where they grow tobacco in Turkiye where i am originally from.. they use tobacco cutting to burn it for the bbq it gives a really nice grass like sweet taste .. soaking your oak with tobacco infused water... i wish you the best bro ..

@SmokeTrailsBBQ 8 месяцев назад

I am intrigued by this

@hakanduranl 8 месяцев назад

I've said this to you in the past😊

@MoneyHungryENT817 8 месяцев назад

Can you do a video on turkey in the oven ? Trying to do one fit thanksgiving and don’t have a Smoker

@shekharmoona544 8 месяцев назад

Chef temp comes in numerous colors.

@KeithHuffstutler 6 месяцев назад

Note the first two ingredients are salt and sugar. Then some wheat protein and MSG. Way down the list is beef extract. You could/should probably put your own together and control what you actually put into the rub.

@rockmuncher1 8 месяцев назад

Recently, I was at Franklins in Austin. The brisket was so good, it seemed impossible. I wonder if there isn't some MSG on theirs. I see Knorr has it as well.

@irhutch007 8 месяцев назад

Why not after they hit the stall and the bark formed do you not just put them in the holding oven and let them finish there ?

@SmokeTrailsBBQ 8 месяцев назад

I do them unwrapped to 190. More bark and fat cap rendering

@scottcarter9975 2 месяца назад

Nice job! Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott

@SmokeTrailsBBQ 2 месяца назад

Try to cook the brisket more evenly so they both become tender at the same time. You can accomplish this by wrapping earlier or rotating the brisket frequently, foiling dry edges.

@foodonfire3662 2 месяца назад

Except for 'that's how everyone else does it', I can't understand cutting the brisket through the center. The 'point' half has meat grain running in two different directions. Instead, separate the point and the flat by cutting through the fat line separating them.

@SmokeTrailsBBQ 2 месяца назад

There's method to the madness. Point slices are quite small by themselves and the bottoms would have no bark. Also slicing the point off leaves half the flat exposed with no bark and there's often very little bark on the bottom of a brisket if you wrap it at any stage so you get unappetizing slices for that area of the flat.

@grahammartinelli848 8 месяцев назад

You should try different types of beef stock. I generally find the Bovril to be way tastier than the Knorr. Or if you want to get really crazy you could make and reduce your own stock from scratch.

@SmokeTrailsBBQ 8 месяцев назад

I'll try it out. I think I have some liquid Bovril

@tdtommy196 8 месяцев назад

My Father-In-Law bought a 3.5 lb Flat and handed it to me to make for the Bills game this Sunday. Gee thanks dad! It's been a while since I made a brisket and I think he's jonesing for it. I'm going to pick up some Knorrs and give this a shot. I always do a SPG with 2parts 14 mesh, 2 parts mortons kosher salt (mostly because I cannot find diamond anywhere around me), and 1 part granulated garlic. But I noticed you always use lowrey's. In your opinion, does the lowrey's make a big difference over a basic SPG? I don't have any in front of me, but I want to say the salt is a lot finer in the lowrey's, more like table salt. I was always under the impression that the crystal size of kosher salt aided in bark formation, and that's why it's mainly used over table salt. Any truth to that? The bark on your briskets always looks real nice and crispy.

@shond7861 8 месяцев назад

Great vids.. What is the alternative to the resting period if you don't an oven that can go as low as 150?

@SmokeTrailsBBQ 8 месяцев назад

Just go up to 203+ probe tender and rest at least 2 hours

@2muchtime26 8 месяцев назад

I bring brisket to 195 internal and leave wrapped then place in cooler or oven to rest for 4 hours, no need to warm up the oven. I used to bring to 201-205 internal and let rest for about 2 hours but the above mentioned method has made my brisket much more tender and juicy.

@paintballercali 8 месяцев назад

This is the first time my immediate reaction wasn't I'm going to try that.

@mbadolato 8 месяцев назад

I've been using Accent Flavor Enhancer (MSG) as a base before putting on the rest of the rub. I think it's fantastic! I would love to see you do one with Accent, one without, and compare (I never do two briskets at once so haven't been able to do a side-by-side)

@SmokeTrailsBBQ 8 месяцев назад

I've done side by sides with msg. It's better with msg for sure

@sarsaparilla7878 8 месяцев назад

@SmokeTrailsBBQ have you posted that video? If not, when is it coming out?

@SmokeTrailsBBQ 8 месяцев назад

@@sarsaparilla7878 I think it was on one of my franklin bbq videos. Maybe I'll do another video

@DoritosResidue 8 месяцев назад

@@SmokeTrailsBBQaccent is my secret ingredient in my smash burgers. Also where it is seasoned.

@SmokeTrailsBBQ 8 месяцев назад

@DoritosResidue accent is great! It's really just msg. I buy a big no name jug of msg from a restaurant supply store

@CoolJay77 8 месяцев назад

I've one used Knorr's chicken bouillon on brisket. I'll give the beef version a try, since you seem to have liked it.

@SmokeTrailsBBQ 8 месяцев назад

I should try chicken bouillon powder for the rub and lard for the wrap. Get all the animals involved!

@CoolJay77 8 месяцев назад

@@SmokeTrailsBBQ LOL

@tdtommy196 8 месяцев назад

@@SmokeTrailsBBQ mix in some duck fat too while you're at it! E-I-E-I-O!

@shekharmoona544 8 месяцев назад

Makes sense. Lets season beef with beef. Now I have an idea lets freeze dry a New York strip. Then put the freeze dried steak in a coffee grinder with steak spices and season tge brisket with steak flavored spices. 😂😂😂

@godsboymanny554 8 месяцев назад

After the brisket hits 190 temp, do you go straight into the warmer at 150 temp? Do you hold choice like prime does it matter?

@SmokeTrailsBBQ 8 месяцев назад

Straight in. No difference

@Keasbeysknight 8 месяцев назад

id be curious to know if its just a novelty because its different or if its actually better. i think of Guga and all his flavors he does, im sure all those steaks are delicious but with how many hes had, a novel idea can be a fun surprise, but if you only have a nice steak once every couple months, it may not hit how you want.

@SmokeTrailsBBQ 8 месяцев назад

I think brisket tastes better with a bit of umami and this seems to deliver

@coreylawson332 8 месяцев назад

How did you like the Birchwood?

@SmokeTrailsBBQ 8 месяцев назад

It's very neutral and clean burning. Most importantly, it's cheap around here

@christopherbooher9176 8 месяцев назад

Please recall my comment during your popcorn butter video in reaction to a previous Franklin chasing video that referenced msg and tomato / citrus flavor… the Knorr chicken boullion w/ chicken flavor is an excellent add to pepper / salt rub and includes msg. I think it’s much better than the beef boullion version. Beef flavor is not always necessary to enhance the flavor of a brisket.

@SmokeTrailsBBQ 8 месяцев назад

Is it callec Caldo de tomat? I just ordered some

@christopherbooher9176 8 месяцев назад

@@SmokeTrailsBBQ Yes, Knorr brand Caldo de Tomate. Tomato bouillon with chicken flavor. Very good for chili too.

@oso8595 Месяц назад

Any luck with the tomato bouillon

@gregwilliams2066 8 месяцев назад

Did you stop doing the method of taking brisket off at 180 and doing the long hold?

@SmokeTrailsBBQ 8 месяцев назад

No. I take off at 190 and hold

@rustyanderson8247 8 месяцев назад

I could not find the Knorr package you show on the video. There are Knorr "granulated" mixes but no Knorr "Powder" mixes. Is this the same? Could what you show only be available in Canada? Is it actually "granulated"? A link to your source would be very helpful.

@SmokeTrailsBBQ 8 месяцев назад

The equivalent in the US is their beef bouillon powder or caldo de res.

@Jay7878. 8 месяцев назад

Quick off topic question, where did you pick up the Franklin Rub? Its like $54 on Amazon 💀

@SmokeTrailsBBQ 8 месяцев назад

From franklin bbq

@mattb9664 8 месяцев назад

I only have been making the little 4 pound briskets (medium level quality) from the store- but it's hit or miss on whether they come out with full juiciness or not. I typically get a 1/4" smoke ring around and I'm keeping the temps at 225-250 as best I can- and following the beginners method with wrapping and resting at correct temperatures. Weird thing is when I go to reheat the leftover brisket in the oven using Franklin's method of 225 for 75 minutes, the reheated brisket is actually juicer than when it was sliced and served after it's rest. Is there anything I should be doing differently? Is it because it's just a little 4 pounder without all the fat inside?

@tdtommy196 8 месяцев назад

Sounds like you're cooking just a flat if its only 4 lbs. Or maybe just a point? Definitely not a whole brisket. Bump that temp up to 275. Shorten the cook and it wont dry out. When it's time to wrap, add some beef tallow to your wrap to compensate for the lack of fat cap, wrap in foil instead of paper so you hold onto more moisture, and bump your temp up to 300. Shorter cook, but it will still render fat and connective tissue just fine. Should make it less dry.

@mattb9664 8 месяцев назад

Thanks- I'll have to give that a try next time. When I started learning and doing smoked briskets last year (with the basic Oklahoma Joe offset), I didn't have good control over the temperature as I do now, and would get spikes...however those briskets seemed pretty good. Now I have pretty good control and the last one was cooked at about 225-250 or so, but they come out dryer despite having an outstanding smoke ring. I do a butcher paper wrap with regular butter (I don't like the ghee texture at all on the food as it cools) at about 180 F, then slowly finish it off in the oven until the temp reaches about 201 or so. I'll have to run the temp a bit higher next time.

@shekharmoona544 8 месяцев назад

This is beautiful. 😢😢😢

@jonbuettner270 8 месяцев назад

So you are mixing equal parts Lawrys to course black pepper? No regular salt? Possibly this beef base equal parts to course black pepper?

@SmokeTrailsBBQ 8 месяцев назад

First one was 50/50 lawrys and pepper by volume. Second was 33% each lawrys, pepper, powder

@jonbuettner270 8 месяцев назад

@@SmokeTrailsBBQinterested in trying this.

@matthewlblair 8 месяцев назад

I’ve been using my electric cabinet smoker with a water pan for hot holding from 150-160. My flat is coming out dry. I’m wondering if that is happening during my cook or during the hold. Do you let your brisket come down to a certain temperature before wrapping in foil and hot holding at 150? Any tips for me on how to get a tender juicy flat every time? I use a Cuisinart Clermont pellet smoker. I’ve been putting a foil pan of water under the brisket during smoking lately as well. Can’t decide if I’m pulling it off the smoker too soon or too late? Am I probing in the right place for IT, etc. Getting great bark, great flavor, good rendering, just not a perfect flat. I really appreciate all your experimentation and information by the way. Smoke on

@SmokeTrailsBBQ 8 месяцев назад

Probably during the cook. Try foil boating, wrapping early, or get a brisket with a thicker flat or higher grade/more fat

@matthewlblair 8 месяцев назад

@@SmokeTrailsBBQ what IT would you recommend I pull the brisket from the smoker & where should I probe for that IT?

@SmokeTrailsBBQ 8 месяцев назад

@@matthewlblair I probe everywhere and pull when everything is at least 190-195. Then I hold at 150 for 18 hrs

@matthewlblair 8 месяцев назад

@@SmokeTrailsBBQ do you let the brisket come down to a certain IT before putting it in the holding cabinet?

@SmokeTrailsBBQ 8 месяцев назад

@matthewlblair nope. It's still tough at 190 so the carryover is part of the cook

@markwinters8519 8 месяцев назад

They are not the number BBQ in Texas. The number one place is Truth BBQ

@SmokeTrailsBBQ 8 месяцев назад

Not according to Texas monthly, which is what I'm going by

@markwinters8519 8 месяцев назад

@@SmokeTrailsBBQ that can’t be accurate because I just looked on Texas monthly and the top 25 barbecue places in Texas. That place is not even in the list.

@rc6149 8 месяцев назад

Hit it with a little of that golden mountain spritz.

@edwinabram8367 8 месяцев назад

🤔You should make a seasoning with all the ingredients from current and older experiments and use all the ingredients you think makes a brisket taste better

@SmokeTrailsBBQ 8 месяцев назад

Coming soon!

@FeChefUSA 8 месяцев назад

WHEN YOU GONNA SMOKE A CHUCK ROAST, OR DONT THEY HAVE THAT CUT IN CANADA?

@SmokeTrailsBBQ 8 месяцев назад

I think I've smoked one in my whole life haha. I could do another one

@pingpong4016 8 месяцев назад

You make a lot of other bbq channels I used to watch seem boring now

@JayKayDowdall 8 месяцев назад

Shouldn't the 'control' brisket have been seasoned the exact normal way you'd do a brisket? I understand that you added the salt to the control because the bouillon has more salt in it, but isn't that the point of the experiment? If the bouillon brisket tastes better than the control because it's saltier, then it tastes better. IDK maybe I'm overthinking it lol. I love your experiments and just felt confused about that part :/

@nonyobussiness3440 8 месяцев назад

Try chicken rub

@SmokeTrailsBBQ 8 месяцев назад

Like chicken bouillon?

@MoneyHungryENT817 8 месяцев назад

Open lids hands free…. Write that down write that down!!

@timvibes 8 месяцев назад

Try doing dry aged brisket. Compare a normal brisket to dry age experiment. Keep your long hold method the same for both. Cheers!

@raywilliams5099 8 месяцев назад

Why? Planning to drop a couple bills on a dry aged brisket soon?

@chipsammich2078 8 месяцев назад

I've completely eliminated MSG from my diet and I've only noticed positive effects

@SmokeTrailsBBQ 8 месяцев назад

Glad it works for you man! Everyone reacts so differently to different food

@CoolJay77 8 месяцев назад

Don't let Uncle Roger hear you say that LOL

@SmokeTrailsBBQ 8 месяцев назад

@@CoolJay77 haha

@xmikemurphyx 8 месяцев назад

I've started adding MYSTERY INGREDIENT to my click bait comment and THIS happened!

@danielploy9143 8 месяцев назад

You’re right the beef base is doing something. Something highly negative to your health. Other than the extra ingredients from the beef base this was a thrill to watch.

@jniffen 8 месяцев назад

Who put beef in my beef!?

@user-vr6ss8sb9s 8 месяцев назад

Zero smoke ring???????????????????????

@SmokeTrailsBBQ 8 месяцев назад

There's a ring.

@andrewmcinally2060 8 месяцев назад

@@SmokeTrailsBBQ no there isn't. Put your binoculars away

@TheJclone 8 месяцев назад

lockstep....... bruh really

@insidiousengineering 8 месяцев назад

Naw dog. If you have to use beef concentrate to make you beef taste good your not top or best anything. Don't care who's saying it. What's next? Liquid smoke?

@SmokeTrailsBBQ 8 месяцев назад

I LOVE liquid smoke!

@insidiousengineering 8 месяцев назад

@Smoke Trails BBQ - And that's great. But you're not selling smoked beef. As a business if you are using counterfeits of the fundamental products you are selling (beef and smoke) you do not qualify as "best" or "top".

@CoolJay77 8 месяцев назад

@@insidiousengineering Will adding marijuana rub qualify as "best" ?

@mtcoorscan 8 месяцев назад

Dude, it's just another type of "seasoned salt". You did see the ingredient label, right? What was listed first? Yep, salt. So that tells you the majority (>50%) of the contents is salt. The remaining contents are flavoring additives. Same equation with Lawry's Seasoned Salt. Now, what CAN vary (still) is the QUALITY of salt used by those manufacturers (purity, source, etc).

@WayAlpha101 8 месяцев назад

If something makes your beef taste "better", why not? I think you're too focused on "best" or assuming the beef itself doesn't taste good already. At least that's the impression I'm getting from your comment.