There's a lot of crap in beef bouillon, so that would be automatically a factor in whether someone wants to use it or not. I'd rather good use a good professional rub....such as Meat Church stuff....any day of the week....or mix my own. The crap Americans put in their food....is a big factor in why they are so damn fat, on the whole, as a country.
I've seen a few videos of people rubbing mayo on their brisket before seasoning, I'd like to see you try it so I don't mess up a brisket experimenting, that's your job 😂
Hey bud, I'm from Texas too. I'm a Back Yard Cook. I have never competed in the BBQ world and I don't think I would ever like too and besides I'm 70 years old now and trying to please someone else, well that's not for me. But I have been using beef bullion all my life. Learned from my father. What I use now just for connivence is a base layer of bullion, follow with the Fiesta Brisket Rub and finished off with Fiesta Orange Pepper. Similar to Lemon Pepper but made with orange. We, my family and I think this is the way to go. I can't blame my kids for liking it, this is what they grew up with. On those occasions that I need to kick up the flavor a bit, like if I'm having people over, Then I'll use the bullion as in injection as well to boost the flavor. I really enjoy your channel. Keep up the good work.
Competition BBQ sucks. All the same, no individuality. They would all say my ribs are over cooked. However, at the last cookoff, mine disapeared before everyone elses and never a complaint!
I like ribs you can easily bite off the bone. I don't want it falling off like a roast but I don't want meat stuck on the bone when I'm done eating them. There's a perfect medium in there. Last ribs I made off my new pellet smoker were like roast. I need to cut back on the time maybe by an hour
@sw01ller i agree with the fall off the bone desire. I have only made ribs once in my life and they were the fall off the bone type. I made them on my grill with a smoke tube. I want to try them again on my smoker.
I was the pit master for a Steakhouse in the late 90's early 2000's. They served oak fire steaks including slow roasted prime rib..sliced then seasoned and grilled. They rubbed the prime rib with pure powered Au 'Ju mix then roasted. Then once cut they seasoned the prime rib slices and all steaks with 2 parts powered Au 'Ju mix (or beef base) 1 part lemon pepper and 1 part Lowerys Season salt. These grilled over an oak fire made these steaks amazing and this steakhouse super popular.
@@glenbarris6002 there is one location left Durango's Steakhouse in Titusville FL. They had around 15 locations at one time throughout Florida and Georgia
Lawrey's is the best season salt on the market. I was turned on to it in 1980 eating a steak at Lawrey's Restaurant in LA. My dad never really seasoned his steaks or chickens we ate, just relied on the wood charcoal. It was the best steak I had ever had, that is when I learned about seasoning and when I returned to Houston started cooking differently. 45 years later its still my main ingredient in all of my rubs. I have also used bullion cubes in a lot of recipes...You can brine with it as well.
I have been doing just salt/pepper... 5 hours on the smoker with mesquite or pecan... then finishing in the oven at 275 in a foil pan, covered with foil. But I slice onions to put on the bottom of the pan and over the top of the brisket. OMG it comes out so good. And you have the onions to go with it.
Binder: Umami Black Garlic Sauce. Seasoning: 16 Mesh BP (Heavy), Diamond Crystal Kosher Salt, 50/50 mix of Lawrys and Beef Bouillon. Wrap: Butcher paper and tallow. Pretty hard to beat.
I knew an old farmer way back in the day, and he barbecued pork butts in an indirect smoker using nothing but pecan hulls. He would start the fire with a bit of hickory kindling, but when the meat went into the smoker, the fire was all pecan hulls. I was standing out there shooting the breeze with him one day, and a pickup truck pulled into the end of his driveway. The guy in the back of the truck hollered "Hey, Jim!" and threw two BIG bags of pecan hulls out into Jim's yard. He grinned and waved and we put the bags of pecan hulls into his barn. The man's barbecue was exquisite and unique. He could have made a fortune with it if he was so inclined. He was busy raising horses, though. I saw a colt born one afternoon when I was there. I watched him stand up on his little shaky legs and start walking around. That was nothing short of amazing.
I watched this video a couple weeks ago, and I was intrieged. Just before T-giving I grilled some steakes for friends .....and since the grill was hot and there was still lots of good coals going I grabbed a couple of pork loins i had and .....the only boullion I had was "Better than Bouillion" Beef & garlic. So I rubbed it on them with some salt and pepper. You say "Beef Bouillion on Pork loins??"Yup I did it. IT WAS THE BEST SMOKE i HAVE EVER TASTED! Deep rich smoky flavor ! I will use this as a rub from now on!
When I smoke a prime chuck roast, when it's time to wrap, I put the roast in a foil pain, I make a solution of Better Than Bullion beef flavor with added Worcestershire sauce and granulated garlic powder and 16 mesh black pepper in hot water. I very slowly drizzle/pour the liquid over the roast, trying not to wash off any bark. I add some beef tallow over the top and then cover the pain tightly with foil. I actually like it better than brisket.
Yeast extract is an umami bomb. In countries where Vegemite and Marmite is popular, it is used as a replacement for beef stock. It is even mixed with hot water as a winter broth.
I’ve been using 16 mesh black pepper and Knorr Tomato Bouillon chicken flavor and I love it. (No extra salt) Black pepper first and semi generous bouillon second. A good chunk of the finer seasoning is lost in the cook so don’t worry about over salting. Remember, it’s a big chunk of meat so it can handle it a slight over season. Great work!
TYVM. another, great show from a great TH-camr. back in '83 when i was Exec Chef for a Chain of Delis in Boston the owner hired an elderly deli dude from NYC to teach us the secrets to some NYC classics. the one thing that i still make from time to time decades later is his "Pastrami" recipe. after rubbing a cured corned beef brisket with salt, pepper, smoked paprika, and onion & garlic powders, he would then rub the meat with a mixture of beef base paste (Minors, not powdered), yellow ball park mustard and and dry fried onions. then sprinkle on more black pepper. then it would go into the oven for a slow cook. not traditional by any means, but the crispy crunchy bark was out of this world and we always sold it out at lunch time. ☮❤🙏
Good vid! My go to for beef has been beef bouillon, Lawry’s, and SPG. For those who haven’t tried it yet, Kosmos Q brisket mop and beef consommé. Your welcome!
I’ve tried this idea. I create a mix that is 1/2 bottle of Meat Church Holy Cow and I add to 1/2 full bottle 1/2 inch of each: coarse pepper, lawry’s salt, garlic powder and beef bouillon.
If you touch raw meat with gloves or bare hands, then touch the seasoning shakers, you’ve just got raw meat funk on seasoning shakers. A few days later you pick up seasoning shaker and now you’ve got cross contamination. I worked for frito lay for 5 years, we had to go through extensive classes and be very careful with contamination. Please be safe, wearing gloves doesn’t make magic. If you’re unable to swap gloves or wash hands, simply wrap paper towel around seasoning containers before you begin. Please be food safe,
I've used Better Than Bouillon garlic straight out of the jar as a binder. Then rub mix of 50% beef bouillon powder, 25% Lawry's, and 25% dry onion soup mix with dehydrated onions removed. Pretty good results
Hello fellow scientist! So I keep Knorr Tomato Bouillon with Chicken for that brisket rub, add pepper of course and like you a little extra course salt. I use the Tomato bouillon with chicken for everything, sometimes just to up the flavor sprinkled on steak,chicken, in water for noodles, eggs, you name it. I almost always do salt and pepper only, being from Colorado I call it "Texas Style" seasoned.
Another Great Video Jeremy! I watch all of your videos for anything new. I know Brisket smoking processes change regularly and I'm 68 years old and have tried each and every one of them as they all evolve. I was very anxious to see this new twist and as usual I was very entertained. Great Job! The ONLY setback for me, and I'm NOT alone here, is the MSG. I love the "Powdered Beef Bouillon" idea and I'm already online doing research for one that is MSG FREE! Thank you again my friend for the Idea and keep these videos rolling! For me and My Crowd, I'll try the SPG using the No MSG Beef Bouillion for my group to get their reaction. Love ya Brother!
I use beef boulion in my spritzer bottle to mist my brisket after 6-8 hours of cook, before wrapping. Then I use a few squirts in my foil wrap. It works pretty good and adds a little liquid to assist with the rendering.
I've used several of Mad's cooking tips. My brisket turns out delicious. I don't smother the cut I smoke, roast, or grill with rubs, salt, or pepper. I season lightly. A little salt. A little pepper. Maybe a light rub with blackstrap molasses on pork before seasoning with salt and pepper. My favorite summers were those spent west of the escarpment in the Jackson Purchase enjoying barbecue, brisket, or catfish washed down with a cold Dr. Pepper.
Try Knorr Beef concentrate. It's water-based and has onion, garlic, and other seasonings in it. I use it first, then add some beef rub on top (salt, pepper, crushed celery seed.) I concur with your choice of pecan fuel. I use a pellet smoker (Traeger Texas) and find that the hickory smoke irritates my gut, too acidic. Pecan works for beef and foul equally well. Almond is similar to pecan, and the Knotty Wood wine-infused almond pellets that you like is also a winner, but pricey.
A while back you did some testing of cooking methods with the foil boats for briskets. Was wondering if the effect is similar to Lyndon Johnsons barbecue cooks method. The difference is he used cast iron roasters or shallow duch ovens with no lids. The cooks name was Walter Jetton and it would be interesting to see your take on his method. Have read his methods and tried them. I think i did it right and it turned out good in my opinion. A pro like you i think could make more sense out of his writings. Thanks and keep up the good work
So the key to the flavor of the bouillon is msg. Add a little msg to your rub and you get the same umami effect, lol. Personally, i use the dasida brand powders. Knorr powders seem like dried soup base which includes pepper onion powder parsley. The dasida chicken powder seems like straight freeze dried broth. If you add water to knorr powders its slightly gritty and you can see the added seasonings. The dasida powder becomes a clear broth. So basically, i add a little of dasida chicken powder to everything especially my fried rice.
Actually, that is the real secret. It’s what I use on most of my rubs and marinades. Skip the premade bouillon. They are made with maltodextrin. I avoid all processed sugars.
Hey, Jeremy. Do you think it would have similar results if you dissolve the Knorr in water and just make a spritz out of it, using on a regular salt and pepper seasoned meat?
Back in my competition days I used rubs with MSG which is what a big part of bullion is. I've done it more recently and didn't taste much difference from my standard rub. But my own rub recipe uses powdered Worcestershire so it has lots of umami as well.
I've used knorr chicken bullion on my bbq and in my burgers for last 20 years along with a bit of own mix of glutamate, guanylate, and inosinate that we jokingly call magic salt around the house. It's hard to explain just how much flavor this combination brings out in just about every sort of food... plus that magic salt mix is good on just about anything, it works a treat on ice cream or even just plain old veggies. Even had savory iceburg lettuce? it's kinda weird but soooo good.
Been using boullion powder and Demi-glaze powder for 20+ years. Grandma and Mom used them all the time in the 60sxabd 70s, it was always around. Besides the initial salting of the the meat(kosher salt - dry brine) anytime I need salt or flavor, I use the powder.
Been using this for years, it's popular in California BBQ. Btw, you didn't need to add extra salt with the bouillon since it's mostly salt to begin with. It's amazing and now it looks like our secrets out.
I generally only use mustard, salt, and pepper. I get these Savory Choice concentrated broth packets, beef and chicken, I use them for a lot of things. Next brisket I smoke, I'm going to try adding a few of the beef packets to the mustard before rubbing it on.
I'm not at all surprised. I've not tried with brisket specifically, but I've used some of the Better Than Bullion pastes on different meats and had them all come out amazingly. So much rich flavor added!
Good video! I use a salt/pepper/garlic mix for my brisket rub. After seeing this, I think I will experiment a bit with some beef bullion powder in the mix. Thanks for the video!
I add beef bullion to my bead soups. It adds that bit of flavor that rounds out the taste of the beans, without overpowering. I may try the ham stock bullion the next time I make bean aoup.
Those Knorr bouillon powders are flavor bombs! I've been using them for years, in all sorts of things. I have four different flavors in my cabinet, and they're all fantastic. Oddly, I've never actually used them in, or in place of, a rub. And I have no idea why! My next cook will definitely involve one of them. Thanks for putting this in my head!
Been smoking brisket for years fully rendered soft and juicy just like the pros, it’s not rocket science…BUT… I’ve gone astray, more smoke isn’t always the answer. Here’s my current take on brisket, LESS SMOKE=MORE BEEF FLAVOR. There are so many variations of great beef, Chicago Italian Beef, Chaps in Baltimore, I grew up in Philadelphia where we had ale houses with a roast the bartender would slice into and serve on Kaiser buns with, provolone and horseradish. None of these were smoked but all of these are awesome so I was missing the beef flavor through the smoke so I started cooking my briskets on my Weber using the snake method with no added hardwood same type of slow and low cook till rendered but the beef flavor shines through the minimal smoke. Nothing new here we’ve been roasting meat since we were living in caves.
I'm with ya if cooking for myself. Salt and pepper is more than enough. I'm definately a "less is more" guy these days. Sometimes I'll even eat a rack of ribs plain with no seasoning, salt, or sauce that just has a nice crust on it and enjoy every bite of its own greasy flavor. 😋
When using bouillon, dial back on the salt as it has tons of it. You can also try just adding MSG to the way you already prepare brisket as that is the next ingredient after salt it just adds more umami taste. Though bouillon adds some beef flavor, I won't consider it good beef flavor, the brisket itself already has all the beef flavor it needs.
I like to use a Cambodian marinade/rub/paste called kroeung for my smoked chicken wings. One of the recipes I referenced added just a pinch of chicken soup base and it makes all the difference.
That Knorr beef flavor is really hard to find here in east Texas. I can always find the chicken or tomato flavors but for some reason the beef alway out of stock. I have used it on steaks before and love it. I will give it a try on brisket next time we fire up the smoker. Thanks for the tip! Great video!
Good afternoon Jeremy, great video. I’m smoking a 14 pound brisket this weekend, I did buy some powdered beef broth. What do you think about putting mustard on as a binder first as I’ve done before with brisket seasonings
Use your favorite brisket rub and cook to finish. Then make beef bullion using beef bullion paste and boiling water and brisket trimmings and pour that into a foil pan and place into a warmer rack at 170 overnight if you need it by afternoon the next day or from morning till evening and it will knock your socks off.
Jeremy!! What about doing a test of 3 briskets again and the test is, one salt pepper beef bouillon rub like in this video, the second salt and pepper only but sprayed with beef bouillon during the cook on dry spots, the third salt and pepper but once you wrap you sprinkle the bouillon half a tablespoon on the paper then half a tablespoon on the brisket!
I don't know if you can get these in the states, but I used a stock pot (basically just very concentrated beef stock in gelatinous form, 1 stock pot makes 1L of stock) I melted it in a little water and used it as a binder on the brisket before an SPG rub and it tasted amazing.
As much as I hate ads, I'll tell ya, Jocko Hydrate is the most delicious sports drink in existence, and Gaterade/Powderade is genuinely in trouble once people find out. One of their guys let us try some when staying at a hotel of mine; I took 2 sips and bought 3 cases. Magical stuff.
For clean umami marinate a few hrs in shio koji, pat dry, SBP, cook as usual. mallard reaction is intense so watch out if direct heat. Koji enzymes produce glutamates and other interesting flavors from the meat itself. No added MSG. Could also sprinkle powdered Koji along with SBP but don’t cook immediately as exposure to heat will denature the enzymes and create less umami flavor.
Just buy a jar of Accent "flavor enhancer" 'cause when adding any type of base/boulion powder/paste is just adding the Monosodium Glutamate aka MSG and Accent is just that!
The bullion has isononanoic acid as well which is another amino acid much like MSG but can boost the perceived umami by up to 8 times when used in the right ratio to salt and MSG, so using straight MSG isn't going to give you the same flavor outcome.
Agreed. Its not all its cracked up to be. Doesnt agree with me at all. (Much research) Unfortunately. Here in Australia, its just "beef stock powder" no msg. Am going to try this. 👍
I always enjoy your videos. Thanks for all your hard work putting your content out. For those of us who react negatively to Monosodium glutamate (MSG), be aware that it's listed as the third ingredient in Knoor's Beef Broth Powder. I looked it up on their website, and it's factual. MSG makes all food taste better, as its intent is to enhance flavor. However, it has known short-term side effects that, for some, can be serious. For me, I generally just feel irritable and uncomfortable in my skin. Almost itchy. It's commonly snuck into restaurants and packaged foods, so mediocre becomes better. It makes you feel hungry shortly after eating a big meal. That's a good reason to go back for seconds on that juicy brisket. Haha! Apologies if I sound like a squasher but it is worth knowing before serving your brisket to a group if you don't know everyone's tolerance.
We noticed the same when reading the product label. Our family is MSG allergic, as well as Gluten (auto immune disease impacted). The MSG is the reason the Fiesta and Knorr rubbed briskets were more flavorful. Thanks for the excellent TH-cam videos.
great video. But the reality is that the meat prices are so up there, I will not be doing this....nor go to any bbq places again, bc it's way too expensive.
Thank you so much for you and your family. Your testing and prof has helped me become a.way better bbqer. It's episodes like this that the normal guy can't afford to do and you manage to do this and help us out. Thank you!
I appreciate your videos! Your briskets always look so juicy and tender! Anytime i smoke brisket i always come back to your brisket slicing teaching video. Im always worried im going to forget and unintentionally slice my brisket with the grain.
Besides MSG, Asian BBQ people been using bullion cubes as long as I remember. The only difference we don't do Dry Rub. The common practice is Wet Rub fancy word for marinade. When I do rib eye or T-Bone steaks depending on my mood? I use MSG or Bullion.
Have seen Jirby BBQ use bullion with seasoned salt. Very good new creation rub now to formulate here...even add paprika or other notes and flavors in rub recipes, etc.....but, yes, do not want to block the smoke/ meat priority/ objective.
Hey Jeremy, after watching this, I had to go get a brisket and try it out. Agreed, it was delicious! But it also made me wonder what the effect might be if I used a higher grade of bullion. Since you effectively eliminated the msg as the sufficient element by comparing to that commercial rub, I'm basically wondering whether it's necessary at all. Have you already done a test comparing to something like BareBones instant bone broth? I picked some up at Costco this afternoon to play with for my next one.
I can buy a 16 oz package of brisket/chicken/pork BBQ seaoning for less....at HEB (Texans will know what this is :p) I often make my own seasoning. I use natural charchol , Oak and Hickory with good results 225 - 250 1 hour a pound....always put more seasoning than you think you should, watch out for all the salt in that beef broth mix. That pit isnt big enough for 3 briskets :o the one by the coals is gonna cook much more....I guess you will rotate them. It's good because you cut it off the point, on the other one it looked like it was off the flat....
Fiesta Brand seasonings are my jam. They have been around for many, many years. A real San Antonio staple. You can’t go work with the Brisket, Rib, Pork, Chicken and Fajita rubs. I like to mix the Rib and Pork one together.
@ I love salt. It’s pretty much seasoning salt, lol. It’s one you have to learn about how much to apply. I go light, and hard on the black pepper. I pretty much order online and they ship free after a certain amount.
Love MPW! "The Devil in the Kitchen" is an excellent read. I have tried his Knorr hacks and they work well - Thanks for sharing this BBQ Hack! Can't wait to try it!
I've seen competition chili recipe's that do this. Makes sense this would be a good thing for BBQ rubs as well. Haven't tried it myself but I may give it a shot the next time I mix up a batch of my standard rub.
Compared to the Better Than Bullion paste I use I would expect powder to be a little harder to get an even application with. Although it should be similar to applying a rub I suppose.
i remember Jirby from Goldees saying he has used beef boullion in addition to a few other spices. Ive tried it like he did, but not like this. i will have to try this method out!!
Great video man. FYI, I’ve been doing this years in comps. Sam’s club has a concentrate, paste/mud if you will. Ya know, tweak and tune an injection if you will. 😎😎✌️✌️
What do you think about a diluted mixture of water and beef bouillon for a injection into a brisket with standard salt and pepper rub? I need to keep my cooked brisket over a couple of weeks to eat the whole thing. Any suggestions like freezing in a vacuum sealed bag?
I started gathering ingredients for a homemade general purpose beef rub because I'm going through the store bought rubs too fast. I was looking for something different to add to the usual SPG ingredients in brisket rubs. Your video answered just that. Thank you so much.
Doing a brisket this weekend at the ranch for opening weekend of deer season. I have reverted to just salt and pepper lately but I am going to try the bullion powder this time. If it sucks I'll blame the Mad Scientist. Always have to have an excuse.
Crazy idea, what about rubbing with better than bouillon paste. Can't afford to do test cooks myself. Would be curious to see how it works. Thought of this for chicken too.
@@markszablewski6619look up Hickory smoke powder by Spark Spices. I have no affiliation, but a pinch of that will add a LOAD of smoke flavor. I’ve done OVEN briskets with that, bullion and heavy black pepper, and it makes up for a whole lot.
Wondered if this was comparable. I use charcoal and wood chunks on a wsm, sometimes pellet, family loves the injection/rub combo, may use this replacing some of the rub since it has the glutamate trifecta.
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There's a lot of crap in beef bouillon, so that would be automatically a factor in whether someone wants to use it or not. I'd rather good use a good professional rub....such as Meat Church stuff....any day of the week....or mix my own. The crap Americans put in their food....is a big factor in why they are so damn fat, on the whole, as a country.
I've seen a few videos of people rubbing mayo on their brisket before seasoning, I'd like to see you try it so I don't mess up a brisket experimenting, that's your job 😂
Badger Milk
BTW… bouillon powder is WAY cheaper in the Hispanic section at Walmart than it is in the spice section.
This comment should be pinned
Most spices are cheaper like that
Goya?
Most importantly, just about anything coming from outside the U.S. is going to be a lot less poisoning.
@@stephenlea5765 knorr
Hey bud, I'm from Texas too. I'm a Back Yard Cook. I have never competed in the BBQ world and I don't think I would ever like too and besides I'm 70 years old now and trying to please someone else, well that's not for me. But I have been using beef bullion all my life. Learned from my father. What I use now just for connivence is a base layer of bullion, follow with the Fiesta Brisket Rub and finished off with Fiesta Orange Pepper. Similar to Lemon Pepper but made with orange. We, my family and I think this is the way to go. I can't blame my kids for liking it, this is what they grew up with. On those occasions that I need to kick up the flavor a bit, like if I'm having people over, Then I'll use the bullion as in injection as well to boost the flavor. I really enjoy your channel. Keep up the good work.
Competition BBQ sucks. All the same, no individuality. They would all say my ribs are over cooked. However, at the last cookoff, mine disapeared before everyone elses and never a complaint!
@@robertdinicola9225I’m with you on that. Competition ribs have too much bite for me. They need to melt off the bone.
I like ribs you can easily bite off the bone. I don't want it falling off like a roast but I don't want meat stuck on the bone when I'm done eating them. There's a perfect medium in there. Last ribs I made off my new pellet smoker were like roast. I need to cut back on the time maybe by an hour
@sw01ller i agree with the fall off the bone desire. I have only made ribs once in my life and they were the fall off the bone type. I made them on my grill with a smoke tube. I want to try them again on my smoker.
I was the pit master for a Steakhouse in the late 90's early 2000's. They served oak fire steaks including slow roasted prime rib..sliced then seasoned and grilled. They rubbed the prime rib with pure powered Au 'Ju mix then roasted. Then once cut they seasoned the prime rib slices and all steaks with 2 parts powered Au 'Ju mix (or beef base) 1 part lemon pepper and 1 part Lowerys Season salt. These grilled over an oak fire made these steaks amazing and this steakhouse super popular.
Are they still open?
@@glenbarris6002 there is one location left Durango's Steakhouse in Titusville FL. They had around 15 locations at one time throughout Florida and Georgia
Lawrey's is the best season salt on the market. I was turned on to it in 1980 eating a steak at Lawrey's Restaurant in LA. My dad never really seasoned his steaks or chickens we ate, just relied on the wood charcoal. It was the best steak I had ever had, that is when I learned about seasoning and when I returned to Houston started cooking differently. 45 years later its still my main ingredient in all of my rubs. I have also used bullion cubes in a lot of recipes...You can brine with it as well.
I have been doing just salt/pepper... 5 hours on the smoker with mesquite or pecan... then finishing in the oven at 275 in a foil pan, covered with foil. But I slice onions to put on the bottom of the pan and over the top of the brisket. OMG it comes out so good. And you have the onions to go with it.
Binder: Umami Black Garlic Sauce. Seasoning: 16 Mesh BP (Heavy), Diamond Crystal Kosher Salt, 50/50 mix of Lawrys and Beef Bouillon. Wrap: Butcher paper and tallow. Pretty hard to beat.
That sounds awesome! Thanks for sharing
Sounds way too salty. Why use lawrys and kosher salt? Don't need lawrys
@@HVACRTECH-83 the tallow will cancel out most of the salt
@@matthewhairell849think this guy also did a video on tallow not being 100%myth but something to not being needed as once thought
@@KevinDurantOfficialFittness it’s not needed. Depends on the cut and how you trim it
I knew an old farmer way back in the day, and he barbecued pork butts in an indirect smoker using nothing but pecan hulls. He would start the fire with a bit of hickory kindling, but when the meat went into the smoker, the fire was all pecan hulls. I was standing out there shooting the breeze with him one day, and a pickup truck pulled into the end of his driveway. The guy in the back of the truck hollered "Hey, Jim!" and threw two BIG bags of pecan hulls out into Jim's yard. He grinned and waved and we put the bags of pecan hulls into his barn. The man's barbecue was exquisite and unique. He could have made a fortune with it if he was so inclined. He was busy raising horses, though. I saw a colt born one afternoon when I was there. I watched him stand up on his little shaky legs and start walking around. That was nothing short of amazing.
I watched this video a couple weeks ago, and I was intrieged. Just before T-giving I grilled some steakes for friends .....and since the grill was hot and there was still lots of good coals going I grabbed a couple of pork loins i had and .....the only boullion I had was "Better than Bouillion" Beef & garlic. So I rubbed it on them with some salt and pepper.
You say "Beef Bouillion on Pork loins??"Yup I did it. IT WAS THE BEST SMOKE i HAVE EVER TASTED! Deep rich smoky flavor ! I will use this as a rub from now on!
When I smoke a prime chuck roast, when it's time to wrap, I put the roast in a foil pain, I make a solution of Better Than Bullion beef flavor with added Worcestershire sauce and granulated garlic powder and 16 mesh black pepper in hot water. I very slowly drizzle/pour the liquid over the roast, trying not to wash off any bark. I add some beef tallow over the top and then cover the pain tightly with foil. I actually like it better than brisket.
Yeast extract is an umami bomb. In countries where Vegemite and Marmite is popular, it is used as a replacement for beef stock. It is even mixed with hot water as a winter broth.
100% agree with this. I always use Vegemite in my chili to add some delicious flavour
@@tateastillReally?
I've always used the Better Than Bouillon paste on my chuck roasts and some other beef recipes. Curious how that would compare to the powder.
Same, make a slurry with a touch of hot water; then SPG rub..
I’ve been using 16 mesh black pepper and Knorr Tomato Bouillon chicken flavor and I love it. (No extra salt) Black pepper first and semi generous bouillon second. A good chunk of the finer seasoning is lost in the cook so don’t worry about over salting. Remember, it’s a big chunk of meat so it can handle it a slight over season. Great work!
TYVM. another, great show from a great TH-camr.
back in '83 when i was Exec Chef for a Chain of Delis in Boston the owner hired an elderly deli dude from NYC to teach us the secrets to some NYC classics. the one thing that i still make from time to time decades later is his "Pastrami" recipe.
after rubbing a cured corned beef brisket with salt, pepper, smoked paprika, and onion & garlic powders, he would then rub the meat with a mixture of beef base paste (Minors, not powdered), yellow ball park mustard and and dry fried onions. then sprinkle on more black pepper. then it would go into the oven for a slow cook.
not traditional by any means, but the crispy crunchy bark was out of this world and we always sold it out at lunch time.
☮❤🙏
Can you give us a measured recipe please??
@@patrickgalle1277 i have never measured it.
I'm trying this next time I want pastrami! Thank you!
Good vid! My go to for beef has been beef bouillon, Lawry’s, and SPG. For those who haven’t tried it yet, Kosmos Q brisket mop and beef consommé. Your welcome!
I’ve tried this idea.
I create a mix that is 1/2 bottle of Meat Church Holy Cow and I add to 1/2 full bottle 1/2 inch of each: coarse pepper, lawry’s salt, garlic powder and beef bouillon.
If you touch raw meat with gloves or bare hands, then touch the seasoning shakers, you’ve just got raw meat funk on seasoning shakers. A few days later you pick up seasoning shaker and now you’ve got cross contamination.
I worked for frito lay for 5 years, we had to go through extensive classes and be very careful with contamination. Please be safe, wearing gloves doesn’t make magic. If you’re unable to swap gloves or wash hands, simply wrap paper towel around seasoning containers before you begin.
Please be food safe,
Settle down. Was he cooking for the public. Chill
I've used Better Than Bouillon garlic straight out of the jar as a binder. Then rub mix of 50% beef bouillon powder, 25% Lawry's, and 25% dry onion soup mix with dehydrated onions removed. Pretty good results
Hello fellow scientist! So I keep Knorr Tomato Bouillon with Chicken for that brisket rub, add pepper of course and like you a little extra course salt. I use the Tomato bouillon with chicken for everything, sometimes just to up the flavor sprinkled on steak,chicken, in water for noodles, eggs, you name it. I almost always do salt and pepper only, being from Colorado I call it "Texas Style" seasoned.
Another Great Video Jeremy! I watch all of your videos for anything new. I know Brisket smoking processes change regularly and I'm 68 years old and have tried each and every one of them as they all evolve. I was very anxious to see this new twist and as usual I was very entertained. Great Job! The ONLY setback for me, and I'm NOT alone here, is the MSG. I love the "Powdered Beef Bouillon" idea and I'm already online doing research for one that is MSG FREE! Thank you again my friend for the Idea and keep these videos rolling! For me and My Crowd, I'll try the SPG using the No MSG Beef Bouillion for my group to get their reaction. Love ya Brother!
I use beef boulion in my spritzer bottle to mist my brisket after 6-8 hours of cook, before wrapping. Then I use a few squirts in my foil wrap. It works pretty good and adds a little liquid to assist with the rendering.
I've used several of Mad's cooking tips. My brisket turns out delicious. I don't smother the cut I smoke, roast, or grill with rubs, salt, or pepper. I season lightly. A little salt. A little pepper. Maybe a light rub with blackstrap molasses on pork before seasoning with salt and pepper. My favorite summers were those spent west of the escarpment in the Jackson Purchase enjoying barbecue, brisket, or catfish washed down with a cold Dr. Pepper.
Try Knorr Beef concentrate. It's water-based and has onion, garlic, and other seasonings in it. I use it first, then add some beef rub on top (salt, pepper, crushed celery seed.) I concur with your choice of pecan fuel. I use a pellet smoker (Traeger Texas) and find that the hickory smoke irritates my gut, too acidic. Pecan works for beef and foul equally well. Almond is similar to pecan, and the Knotty Wood wine-infused almond pellets that you like is also a winner, but pricey.
A while back you did some testing of cooking methods with the foil boats for briskets. Was wondering if the effect is similar to Lyndon Johnsons barbecue cooks method. The difference is he used cast iron roasters or shallow duch ovens with no lids. The cooks name was Walter Jetton and it would be interesting to see your take on his method. Have read his methods and tried them. I think i did it right and it turned out good in my opinion. A pro like you i think could make more sense out of his writings. Thanks and keep up the good work
My buddy in Texas seen you last weekend and said your brisket was the best he has ever had.
So the key to the flavor of the bouillon is msg. Add a little msg to your rub and you get the same umami effect, lol. Personally, i use the dasida brand powders. Knorr powders seem like dried soup base which includes pepper onion powder parsley. The dasida chicken powder seems like straight freeze dried broth. If you add water to knorr powders its slightly gritty and you can see the added seasonings. The dasida powder becomes a clear broth. So basically, i add a little of dasida chicken powder to everything especially my fried rice.
Actually, that is the real secret. It’s what I use on most of my rubs and marinades. Skip the premade bouillon. They are made with maltodextrin. I avoid all processed sugars.
Hey, Jeremy. Do you think it would have similar results if you dissolve the Knorr in water and just make a spritz out of it, using on a regular salt and pepper seasoned meat?
This what I do exactly
Back in my competition days I used rubs with MSG which is what a big part of bullion is. I've done it more recently and didn't taste much difference from my standard rub. But my own rub recipe uses powdered Worcestershire so it has lots of umami as well.
I’ve been making brisket rub out of beef bouillon, salt, pepper, and garlic for decades. Love it.
Any chance you'd share your mix measurements, please? I was thinking "where's the garlic?" during J's presentation. Cheers!
which brand beef bouillon?
Same here, bro!😁
I've used knorr chicken bullion on my bbq and in my burgers for last 20 years along with a bit of own mix of glutamate, guanylate, and inosinate that we jokingly call magic salt around the house. It's hard to explain just how much flavor this combination brings out in just about every sort of food... plus that magic salt mix is good on just about anything, it works a treat on ice cream or even just plain old veggies. Even had savory iceburg lettuce? it's kinda weird but soooo good.
Great video , for spare ribs do you think knorr chicken or vegetable bullion would be a good idea ?
I use that bullion as a 24hr marinade for beef tips and stew meat. Works great for adding flavor and as a meat tenderizer
A nice tri-tip with the 24 bullion dry marinade sounds great.
Walmart price: Knorr Granulated Beef Flavor Bouillon, 7.9 oz Jar $2.43. Knorr Granulated Beef Bouillon, 32.0 oz Jar $5.98
Been using boullion powder and Demi-glaze powder for 20+ years. Grandma and Mom used them all the time in the 60sxabd 70s, it was always around. Besides the initial salting of the the meat(kosher salt - dry brine) anytime I need salt or flavor, I use the powder.
Been using this for years, it's popular in California BBQ. Btw, you didn't need to add extra salt with the bouillon since it's mostly salt to begin with. It's amazing and now it looks like our secrets out.
I generally only use mustard, salt, and pepper. I get these Savory Choice concentrated broth packets, beef and chicken, I use them for a lot of things. Next brisket I smoke, I'm going to try adding a few of the beef packets to the mustard before rubbing it on.
I'm not at all surprised. I've not tried with brisket specifically, but I've used some of the Better Than Bullion pastes on different meats and had them all come out amazingly. So much rich flavor added!
Good video! I use a salt/pepper/garlic mix for my brisket rub. After seeing this, I think I will experiment a bit with some beef bullion powder in the mix. Thanks for the video!
@12:20 If i added that much wood my brazos would be at 500.. How do you rock a fire that large and keep 250?
Ever done a test with that exhaust fan on and off to see how much it will effect the draw and the way it cooks?
I add beef bullion to my bead soups. It adds that bit of flavor that rounds out the taste of the beans, without overpowering. I may try the ham stock bullion the next time I make bean aoup.
Those Knorr bouillon powders are flavor bombs! I've been using them for years, in all sorts of things. I have four different flavors in my cabinet, and they're all fantastic. Oddly, I've never actually used them in, or in place of, a rub. And I have no idea why! My next cook will definitely involve one of them. Thanks for putting this in my head!
Thanks!
Been smoking brisket for years fully rendered soft and juicy just like the pros, it’s not rocket science…BUT… I’ve gone astray, more smoke isn’t always the answer. Here’s my current take on brisket, LESS SMOKE=MORE BEEF FLAVOR. There are so many variations of great beef, Chicago Italian Beef, Chaps in Baltimore, I grew up in Philadelphia where we had ale houses with a roast the bartender would slice into and serve on Kaiser buns with, provolone and horseradish. None of these were smoked but all of these are awesome so I was missing the beef flavor through the smoke so I started cooking my briskets on my Weber using the snake method with no added hardwood same type of slow and low cook till rendered but the beef flavor shines through the minimal smoke. Nothing new here we’ve been roasting meat since we were living in caves.
I'm with ya if cooking for myself. Salt and pepper is more than enough. I'm definately a "less is more" guy these days. Sometimes I'll even eat a rack of ribs plain with no seasoning, salt, or sauce that just has a nice crust on it and enjoy every bite of its own greasy flavor. 😋
When using bouillon, dial back on the salt as it has tons of it. You can also try just adding MSG to the way you already prepare brisket as that is the next ingredient after salt it just adds more umami taste. Though bouillon adds some beef flavor, I won't consider it good beef flavor, the brisket itself already has all the beef flavor it needs.
I like to use a Cambodian marinade/rub/paste called kroeung for my smoked chicken wings. One of the recipes I referenced added just a pinch of chicken soup base and it makes all the difference.
What would you think of using the bullion powder during the smoking, but when wrapping adding some tallow?
That Knorr beef flavor is really hard to find here in east Texas. I can always find the chicken or tomato flavors but for some reason the beef alway out of stock. I have used it on steaks before and love it. I will give it a try on brisket next time we fire up the smoker. Thanks for the tip! Great video!
And now you know why it’s always out of stock 😂
It’s easy. Look in Mexican food section if not in soup section. Walmart has it in every store.
Good afternoon Jeremy, great video. I’m smoking a 14 pound brisket this weekend, I did buy some powdered beef broth. What do you think about putting mustard on as a binder first as I’ve done before with brisket seasonings
Use your favorite brisket rub and cook to finish. Then make beef bullion using beef bullion paste and boiling water and brisket trimmings and pour that into a foil pan and place into a warmer rack at 170 overnight if you need it by afternoon the next day or from morning till evening and it will knock your socks off.
Jeremy!! What about doing a test of 3 briskets again and the test is, one salt pepper beef bouillon rub like in this video, the second salt and pepper only but sprayed with beef bouillon during the cook on dry spots, the third salt and pepper but once you wrap you sprinkle the bouillon half a tablespoon on the paper then half a tablespoon on the brisket!
Great comparison video. Never thought or heard about the beef bouillon trick. Can't wait to try.. Thanks Jeremy
I don't know if you can get these in the states, but I used a stock pot (basically just very concentrated beef stock in gelatinous form, 1 stock pot makes 1L of stock) I melted it in a little water and used it as a binder on the brisket before an SPG rub and it tasted amazing.
As much as I hate ads, I'll tell ya, Jocko Hydrate is the most delicious sports drink in existence, and Gaterade/Powderade is genuinely in trouble once people find out. One of their guys let us try some when staying at a hotel of mine; I took 2 sips and bought 3 cases. Magical stuff.
For clean umami marinate a few hrs in shio koji, pat dry, SBP, cook as usual. mallard reaction is intense so watch out if direct heat. Koji enzymes produce glutamates and other interesting flavors from the meat itself. No added MSG. Could also sprinkle powdered Koji along with SBP but don’t cook immediately as exposure to heat will denature the enzymes and create less umami flavor.
Is SBP salt black pepper? I haven't seen SBP abbreviation. SPG, salt pepper garlic..?
@ yes, salt and black pepper.
Just buy a jar of Accent "flavor enhancer" 'cause when adding any type of base/boulion powder/paste is just adding the Monosodium Glutamate aka MSG and Accent is just that!
Great idea; I hope he tests this
MSG is the bulk of it, but it is not all that is at work in Knorr powder. The inosate/guanylate and beef powder do make a difference
The bullion has isononanoic acid as well which is another amino acid much like MSG but can boost the perceived umami by up to 8 times when used in the right ratio to salt and MSG, so using straight MSG isn't going to give you the same flavor outcome.
Agreed. Its not all its cracked up to be. Doesnt agree with me at all. (Much research) Unfortunately. Here in Australia, its just "beef stock powder" no msg. Am going to try this. 👍
@@zigzag3349 inosinic acid breaks down easily at high temperatures and for a long cook, so it won't contribute to the flavors after barbecuing.
I always enjoy your videos. Thanks for all your hard work putting your content out. For those of us who react negatively to Monosodium glutamate (MSG), be aware that it's listed as the third ingredient in Knoor's Beef Broth Powder. I looked it up on their website, and it's factual. MSG makes all food taste better, as its intent is to enhance flavor. However, it has known short-term side effects that, for some, can be serious. For me, I generally just feel irritable and uncomfortable in my skin. Almost itchy. It's commonly snuck into restaurants and packaged foods, so mediocre becomes better. It makes you feel hungry shortly after eating a big meal. That's a good reason to go back for seconds on that juicy brisket. Haha! Apologies if I sound like a squasher but it is worth knowing before serving your brisket to a group if you don't know everyone's tolerance.
We noticed the same when reading the product label. Our family is MSG allergic, as well as Gluten (auto immune disease impacted). The MSG is the reason the Fiesta and Knorr rubbed briskets were more flavorful. Thanks for the excellent TH-cam videos.
great video.
But the reality is that the meat prices are so up there, I will not be doing this....nor go to any bbq places again, bc it's way too expensive.
I have Worcestershire powder I add into my rub. It's phenomenal on brisket
I use it for my beef rub and sub it for salt. So my salt ratio to pepper go 1/3 kosher, 1/3 lawrys and 1/3 beef granules for the salt ratio
Thank you so much for you and your family. Your testing and prof has helped me become a.way better bbqer. It's episodes like this that the normal guy can't afford to do and you manage to do this and help us out. Thank you!
I'm going to try this on my next brisket. Thanks!
I appreciate your videos! Your briskets always look so juicy and tender! Anytime i smoke brisket i always come back to your brisket slicing teaching video. Im always worried im going to forget and unintentionally slice my brisket with the grain.
Besides MSG, Asian BBQ people been using bullion cubes as long as I remember. The only difference we don't do Dry Rub. The common practice is Wet Rub fancy word for marinade. When I do rib eye or T-Bone steaks depending on my mood? I use MSG or Bullion.
Saw this being used in a Jirby video a couple years back, surprised you hadn’t caught onto it back then.
Have seen Jirby BBQ use bullion with seasoned salt. Very good new creation rub now to formulate here...even add paprika or other notes and flavors in rub recipes, etc.....but, yes, do not want to block the smoke/ meat priority/ objective.
Hey Jeremy, after watching this, I had to go get a brisket and try it out. Agreed, it was delicious! But it also made me wonder what the effect might be if I used a higher grade of bullion. Since you effectively eliminated the msg as the sufficient element by comparing to that commercial rub, I'm basically wondering whether it's necessary at all. Have you already done a test comparing to something like BareBones instant bone broth? I picked some up at Costco this afternoon to play with for my next one.
Yes, so need to do this. We drill so many miles of oil and gas pipes already
Jeremy, bought the Brazos after watching a ton of your videos, never looked back
Amazing comparison thank you for what you do. What did you wrap the briskets in?
I think I saw the final one (beef bullion test) wrapped in a foil boat. There was maybe one second of video I saw that right before he pulled it off.
I can buy a 16 oz package of brisket/chicken/pork BBQ seaoning for less....at HEB (Texans will know what this is :p) I often make my own seasoning. I use natural charchol , Oak and Hickory with good results 225 - 250 1 hour a pound....always put more seasoning than you think you should, watch out for all the salt in that beef broth mix. That pit isnt big enough for 3 briskets :o the one by the coals is gonna cook much more....I guess you will rotate them. It's good because you cut it off the point, on the other one it looked like it was off the flat....
I think the tell-tale sign of anything that adds an umami aspect is certainly, "Why is this so good?!" Looks and sounds amazing!
Fiesta Brand seasonings are my jam. They have been around for many, many years. A real San Antonio staple. You can’t go work with the Brisket, Rib, Pork, Chicken and Fajita rubs. I like to mix the Rib and Pork one together.
Their brisket rub sucks. Way too much salt. Most of their stuff is very good. HEB sells at decent prices
@ I love salt. It’s pretty much seasoning salt, lol. It’s one you have to learn about how much to apply. I go light, and hard on the black pepper. I pretty much order online and they ship free after a certain amount.
Liked this video. Gonna try the bullion on my next tenderloin filet. Thanks!
Love MPW! "The Devil in the Kitchen" is an excellent read.
I have tried his Knorr hacks and they work well - Thanks for sharing this BBQ Hack! Can't wait to try it!
I made one using the knorr demi-glace with a touch of msg , salt pepper and garlic powder. That came out better than the beef bouillon
Meatchurch guy here (Also Marlcom Reed.) I wonder how this would work on fast cooks? Might need to try this on a reverse-sear steak. Great video!!
Have you ever used beef base? I have done it on brisket style cooked chuck. Full packer is just too big a piece for me.
I've seen competition chili recipe's that do this. Makes sense this would be a good thing for BBQ rubs as well. Haven't tried it myself but I may give it a shot the next time I mix up a batch of my standard rub.
Why wouldn’t you do 1. S&P 2. S&P + Beef Bouillon? You added an extra variable with the brisket rub
The brisket rub has msg in it. He wanted to see if it produced same results as the beef bouillon.
Looking forward to trying the beef bouillon powder on my next brisket. Thanks
Sorry if i missed it,but where they WAGU briskets or prime ect.That does make a difference,along with his flawless techq.
Use a shaker for the bouillon power next time so you could control it better.
Dude… Your content is the absolute leader in this space. Off to buy some more beef bullion
Excellent experiment! You looked like your mind was playing tricks on you when you tried the beef bouillon. Thanks for the continuous content.
A huge part of the Knorr bullion flavor is MSG. You can likely skip the bullion and use straight MSG for a similar impact.
Compared to the Better Than Bullion paste I use I would expect powder to be a little harder to get an even application with. Although it should be similar to applying a rub I suppose.
i remember Jirby from Goldees saying he has used beef boullion in addition to a few other spices. Ive tried it like he did, but not like this. i will have to try this method out!!
I use herb-ox bullion. It's a very fine texture, so it spreads thin. Also I use hickory because it is what it readily available.
Great video man. FYI, I’ve been doing this years in comps. Sam’s club has a concentrate, paste/mud if you will. Ya know, tweak and tune an injection if you will. 😎😎✌️✌️
Love your experiments, thanks for all you do!!
What do you think about a diluted mixture of water and beef bouillon for a injection into a brisket with standard salt and pepper rub? I need to keep my cooked brisket over a couple of weeks to eat the whole thing. Any suggestions like freezing in a vacuum sealed bag?
I’ve been using better than bouillon roast beef as my binder for years and have always been happy with it
Great stuff. Expensive for little you get but I use.
I started gathering ingredients for a homemade general purpose beef rub because I'm going through the store bought rubs too fast. I was looking for something different to add to the usual SPG ingredients in brisket rubs. Your video answered just that. Thank you so much.
Also, I just saw your video with Terrence and I thought it’s absolutely amazing because I didn’t realize you smoke cigars
Doing a brisket this weekend at the ranch for opening weekend of deer season. I have reverted to just salt and pepper lately but I am going to try the bullion powder this time. If it sucks I'll blame the Mad Scientist. Always have to have an excuse.
Crazy idea, what about rubbing with better than bouillon paste. Can't afford to do test cooks myself. Would be curious to see how it works. Thought of this for chicken too.
The bullion works really well on pellet grill briskets where you don’t get as much smoke flavor
Doing a brisket for the election workers in the village we live in, using a pellet smoker; I'll have to try it with bullion..🤔
@@markszablewski6619look up Hickory smoke powder by Spark Spices. I have no affiliation, but a pinch of that will add a LOAD of smoke flavor. I’ve done OVEN briskets with that, bullion and heavy black pepper, and it makes up for a whole lot.
It was so awesome meeting you the other day. Excited to see the results of this one!
Harry Soo did a similar comparison on you tube several years ago. Worth looking at
Wondered if this was comparable. I use charcoal and wood chunks on a wsm, sometimes pellet, family loves the injection/rub combo, may use this replacing some of the rub since it has the glutamate trifecta.