Go to sponsr.is/zbiotics_smoketrailsbbq_0823 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Great video Steve! Would love to see you do a video all about running a BBQ catering business and supplying food for events. I would love to learn more about that!
I would put all my seasonings on the brisket, then jacard the brisket pushing in some of the seasonings in the middle of the brisket. It seemed to get me more flavor towards the center of the brisket. I also held it for dry brining for 2 days.
I tried this once on just a flat. My idea was to apply the rub before using the jaccard to theoretically "inject" seasoning into the meat, while simultaneously tenderizing it. I ended up with a dry brisket, but other variables undoubtedly played a role.
I’ve used a Jaccard for many years. I’ve done steaks, I put the marinade on them, then use the Jaccard. Then marinate them for an hour . Depending on the thickness. But it spreads out the meat and you have to reform the steak. To its original size to retain moisture. Cook as normal. Your steak will turn out juicy and they will love it. I also do the same with chicken. As I noted you have to form it back to its original size. Now I also put my steak or chicken in a vacuum bag and freeze them, after the process. To cook at a later date. They turn out extra yummy. Enjoy 😁
Hiya Steve, Great video as always. I have an experiment that I think would be cool to try. I find that the seam of fat between the two muscles in the point to be a little unsightly at times, and it often doesn’t render all the way. So what if a person separated the brisket at that seam, trimmed most or all of that fat out, and meat glued the two back together? Would love to see a video about this. Hoping my description makes sense!
Steve, Lovin' the content. Thanks. Just a few thoughts...I didn't expect this to work out based on my experience of rendering collogens to tenderize brisket. Your patreon Johnny raised an excellent point about brining. Looking forward to this experiment in the future? =) This makes me think about all the Costco packaged meats that I have looked at and they ALL mention "mechanically tenderized" or something like that in the label. Get the tin foil ready bud. Yeehaww!
Great stuff, as usual. I’ll need to try this with a 24+ hour dry brine. I’d like to see you (or anyone) jaccard a brisket and cut it into steaks like a picanha. I wonder if the jaccard would make it tender enough to be decent. Might have to separate the point and flat, I suppose.
I'm still a beginner when it comes to smoking brisket with probably less than 10 done so far that have been progressively getting better. My best one was a Wagyu I scored at a local Business Costco. Those are hard to come by, though. I made a prime cut yesterday that was loved by all but in my opinion only scored about a 4 on a scale of 5 compared to the Wagyu, which I think set the gold standard at 5, presumably due to the difference in ts marbling? In any case, as a still relative newbie when it comes to smoking brisket, is it possible that this device would have work better if you only punctured the fat cap side if you smoke fat cap up so that the fat would gravity render down into those holes but not completely drip through the brisket because the bottom side wasn't punctured? That seems logical, but what do I know. I may try it on a brisket I'm doing next weekend for my dad on Father's Day unless people point out a flaw I may be overlooking in the above logic. Great video. Thanks Update: I smoked a brisket for Father’s Day using this device to penetrate the meat from the fat cap side only and did not notice a difference in either the tenderness or juiciness. At least I tried it. 😊
Interesting. Perhaps you could experiment with brining for a longer time, such as you have stated. I often notice whole tri tip steaks tenderized by a cuber available from meat packers, as well as at Costco. I have not seen it done on cuts intended for long roast times.
I would think pre tenderizing the meat would let it cook faster with same results as a long cook. That's going to save fuel and sleep. Lol I think one of the Champs on a cook-off did this using forks. I often do this with forks but just on fat side before seasoning and rest.
Do you think that this method may show a greater impact on a select brisket? The select brisket has less intermuscular fat than a choice brisket. Love your channel, you are the king of interesting brisket videos. I've been watching for a couple of years now. Need more Viking song montage.
I just started watching and imma guess it dosent do much because I tried using one of those Derma Rollers on my beard and it didn’t work by making tiny little holes 🤣🤣🤣🤣🤣🤣…I need that Steve beard 😎
I do the same thing when my brisket hits 190! I figured, why rest it down at room temp when you can rest it down really slow? Makes for a great brisket every time, you just have to rest it at least 10 hours or so.
He basically pioneered what's commonly called the "rest hold method". His hypothesis began with trying to create an exact replica of Franklin's briskets. He realized the expensive holding ovens were the main reason behind perfect beef every time. He started by reprogramming his kitchen oven to set at 150°. Then he went a step further and modified a cooler with a souvide. Now he uses one of those expensive humidity controlled holding oven like you saw in this video.
@@Cranedewd I've been following quite a few very popular BBQ channels on TH-cam and Instagram for the last 10 years. And also a member of some extremely popular BBQ groups on Facebook. None of those chefs or people in said groups ever mentioned or demonstrated the rest hold method until Steve. So while (in Texas restaurants) it may be "old news", nationwide it's still not prevalent and it most definitely isn't popular in regional or national BBQ competitions.
@@mtcoorscan Note to clarify to other people who may be wondering about your comment about using this holding method not being popular at competitions: any type of electric/gas oven or warmer (including Sous Vide) are not allowed in any part of the smoking/cooking process. Most competitors use a Cambro type container or portable cooler insulated with towels/blankets to hold their briskets, pork, ribs during the rest. This prevents them from doing an extended (10-12 hr) rest. Also, cooking usually cannot begin before the cooks meeting which is usually held on Friday evenings for a Saturday contest.
I have a feeling Steve that maybe the jaccard could potentially not be having as much of an effect because you maybe have already pretty closely perfected your method of smoking and resting a brisket till it's damn near as good as it's going to get. Still doubtful of its ability to actually do anything, but have a feeling that any difference would actually come out without all the already accumulated knowledge and techniques you employ to make a good brisket. Ex: a brisket you just smoke the whole way through on the smoker, uncovered/no boat, no long resting, no butter or tallow, nothing extra at all. Only real idea on how/where you might see the most difference. *whisper:* or it's yet another useless snake oil gimmick cooking product that relies on placebo effect, confirmation bias, and deceptive "scientific" marketing. WHO KNOWS?! 😀
I think there's more science behind the tool than snake oil😊 I tend to guess as Steve does; that it's effect is more noticeable on leaner cuts like chicken breasts or pork chops. For steaks, I'm guessing the jaccard works more magic in reverse order regarding the grade. Especially when only cooking rare or medium rare. Select having the most noticeable effect; then choice; and prime maybe no difference at all.🤷 Experiment time!😄
@@mtcoorscan I would also agree. But until I see someone prove it side by side (and I trust Steve) then I have to assume it's snake oil till then. There's way too many things that people buy and use all the time without actually testing how it compares and just take someone or God forbid marketings word for it. Why I think yeah the best case study is to use it on something that isn't already cooked to near perfection. 😅 I would agree though for its use in conjunction with other things though. Marinading. A brine solution. But by itself? Idk that explanation they provide of how it works sounded too much like virtually unprovable science mumbo jumbo of what THEORETICALLY would be happening. Hard sell.
I have a great idea. Send me some briskets. Since I'm on social security. And then you can start smoking a different type of meat. Like ribs, Pork ribs and all the different types of ribs.
Brisket is one of the better prices you'll get per pound for beef. I also vac bag and freeze and spread it over several weeks/ months so I don't get tired of eating it. I render all the fat I trim off so I get my money's worth on it. I also use it as the beef component in various dishes. My favorite is to use it in Brisket Tikka Masala. You literally can't buy that at an Indian restaurant....
All I want to know is how do you afford to cook all these briskets? Does TH-cam really pay that good or are you just well off? I mean absolutely no disrespect whatsoever, I love your channel, I was just wondering.
I'm a full time youtuber so I make my (modest) living with ad revenue, brand deals, affiliate links etc. I spend around $1,500 a month on supplies, including briskets. So my business revenue essentially funds the briskets. Or you could say the briskets are a business expense to create the income.
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Go to sponsr.is/zbiotics_smoketrailsbbq_0823 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Great video Steve! Would love to see you do a video all about running a BBQ catering business and supplying food for events. I would love to learn more about that!
I would put all my seasonings on the brisket, then jacard the brisket pushing in some of the seasonings in the middle of the brisket. It seemed to get me more flavor towards the center of the brisket. I also held it for dry brining for 2 days.
Congrats on the upcoming arrival!! I love watching your channel. Just bought a smoker and looking forward to trying your methods!
Thanks!
Love all the experiment contents lately, you’re on 🔥 Steve!
Do a fat cap down vs fat side up!
I tried this once on just a flat. My idea was to apply the rub before using the jaccard to theoretically "inject" seasoning into the meat, while simultaneously tenderizing it. I ended up with a dry brisket, but other variables undoubtedly played a role.
I’ve used a Jaccard for many years. I’ve done steaks, I put the marinade on them, then use the Jaccard. Then marinate them for an hour . Depending on the thickness. But it spreads out the meat and you have to reform the steak. To its original size to retain moisture. Cook as normal. Your steak will turn out juicy and they will love it. I also do the same with chicken. As I noted you have to form it back to its original size. Now I also put my steak or chicken in a vacuum bag and freeze them, after the process. To cook at a later date. They turn out extra yummy.
Enjoy 😁
Hiya Steve,
Great video as always. I have an experiment that I think would be cool to try. I find that the seam of fat between the two muscles in the point to be a little unsightly at times, and it often doesn’t render all the way. So what if a person separated the brisket at that seam, trimmed most or all of that fat out, and meat glued the two back together? Would love to see a video about this. Hoping my description makes sense!
Congrats on the new baby
Steve, Lovin' the content. Thanks. Just a few thoughts...I didn't expect this to work out based on my experience of rendering collogens to tenderize brisket. Your patreon Johnny raised an excellent point about brining. Looking forward to this experiment in the future? =) This makes me think about all the Costco packaged meats that I have looked at and they ALL mention "mechanically tenderized" or something like that in the label. Get the tin foil ready bud. Yeehaww!
I like the I like the jacard for when I’m going to do a quicker than norm marinade on something.
Great stuff, as usual. I’ll need to try this with a 24+ hour dry brine. I’d like to see you (or anyone) jaccard a brisket and cut it into steaks like a picanha. I wonder if the jaccard would make it tender enough to be decent. Might have to separate the point and flat, I suppose.
Excellent experiment!!
Where do you get a CVAP? I haven't seen any proofer produce that much moisture
I bought it used from Facebook marketplace
@@SmokeTrailsBBQ Keep at it buddy. You're the new king of TH-cam bbq!
Almost 100k subscribers!
So close!
I wonder if this would make smoking just the flat by itself more moist.
Yes do a Jaccard and sous vide video. Just give it an hour or two of smoking before bagging for sous vide.
You still Da Brisket King Bro!
I’d be curious to see this used on a hot and fast brisket cook. Might be more relevant there
Great point
I'm still a beginner when it comes to smoking brisket with probably less than 10 done so far that have been progressively getting better. My best one was a Wagyu I scored at a local Business Costco. Those are hard to come by, though. I made a prime cut yesterday that was loved by all but in my opinion only scored about a 4 on a scale of 5 compared to the Wagyu, which I think set the gold standard at 5, presumably due to the difference in ts marbling? In any case, as a still relative newbie when it comes to smoking brisket, is it possible that this device would have work better if you only punctured the fat cap side if you smoke fat cap up so that the fat would gravity render down into those holes but not completely drip through the brisket because the bottom side wasn't punctured? That seems logical, but what do I know. I may try it on a brisket I'm doing next weekend for my dad on Father's Day unless people point out a flaw I may be overlooking in the above logic. Great video. Thanks
Update: I smoked a brisket for Father’s Day using this device to penetrate the meat from the fat cap side only and did not notice a difference in either the tenderness or juiciness. At least I tried it. 😊
Where do you source your wood from? It’s so hard to find good quality logs/splits, all I can find where I am is the small chunks
Thumbs up on the growth of your channel. Are you shooting cows outta the atmosphere?
Thanks!
Interesting. Perhaps you could experiment with brining for a longer time, such as you have stated. I often notice whole tri tip steaks tenderized by a cuber available from meat packers, as well as at Costco. I have not seen it done on cuts intended for long roast times.
"Smoke Forrest! Smoke!" Sorry couldn't help myself lol, just pickin.
I would think pre tenderizing the meat would let it cook faster with same results as a long cook. That's going to save fuel and sleep. Lol
I think one of the Champs on a cook-off did this using forks. I often do this with forks but just on fat side before seasoning and rest.
Do you think that this method may show a greater impact on a select brisket? The select brisket has less intermuscular fat than a choice brisket. Love your channel, you are the king of interesting brisket videos. I've been watching for a couple of years now. Need more Viking song montage.
What brand and model of holding cabinet are you using?
Winston cac509
@@SmokeTrailsBBQ Thank you sir!
I worked at franklins during Covid for 1 year it’s Salt Pepper Lawrys Tallow that’s it
You should marinate it in pineapple juice or soy sauce Guga has had great results.
I just started watching and imma guess it dosent do much because I tried using one of those Derma Rollers on my beard and it didn’t work by making tiny little holes 🤣🤣🤣🤣🤣🤣…I need that Steve beard 😎
Haha brisket microneedling. Maybe the brisket will grow hair
@@SmokeTrailsBBQ I would be jealous 🤣 keep making these badass videos bro! 🙌🙌😎
What’s the best? Choice , prime or wagyu? Thanks man
American wagyu is the best imo but prime or upper choice is good
Just wondering, do you eat brisket every day? Or what do you do with all the briskets after your video is concluded
I did think it would be any more tender, but I was thinking it would help with fat render? Was that one of the reasons there was more weight loss?
Smoke trails bbq > guga
Hi errrbody-!
Have you done a fat cap down experiment? Theoretically it should crisp up the fat.
I do the same thing when my brisket hits 190! I figured, why rest it down at room temp when you can rest it down really slow? Makes for a great brisket every time, you just have to rest it at least 10 hours or so.
He basically pioneered what's commonly called the "rest hold method". His hypothesis began with trying to create an exact replica of Franklin's briskets. He realized the expensive holding ovens were the main reason behind perfect beef every time. He started by reprogramming his kitchen oven to set at 150°. Then he went a step further and modified a cooler with a souvide. Now he uses one of those expensive humidity controlled holding oven like you saw in this video.
Restaurants in Texas have been doing that for years. I used my electric smoker to heated rest my briskets long before I found this TH-cam channel.
@@Cranedewd I've been following quite a few very popular BBQ channels on TH-cam and Instagram for the last 10 years. And also a member of some extremely popular BBQ groups on Facebook. None of those chefs or people in said groups ever mentioned or demonstrated the rest hold method until Steve. So while (in Texas restaurants) it may be "old news", nationwide it's still not prevalent and it most definitely isn't popular in regional or national BBQ competitions.
I’ll give him that. He may have brought it to the masses, but pioneering the method, I’m not so sure. Happy smokin!
@@mtcoorscan Note to clarify to other people who may be wondering about your comment about using this holding method not being popular at competitions: any type of electric/gas oven or warmer (including Sous Vide) are not allowed in any part of the smoking/cooking process. Most competitors use a Cambro type container or portable cooler insulated with towels/blankets to hold their briskets, pork, ribs during the rest. This prevents them from doing an extended (10-12 hr) rest. Also, cooking usually cannot begin before the cooks meeting which is usually held on Friday evenings for a Saturday contest.
Jaccard then sous vide
Based on what I saw here , I won't be using a Jaccard. Thanks again for the information about this .
Was all of your brisket choice? I was hoping it would turn a choice cut into a prime .
Wishful thinking?? Maybe...... Maybe not!
I have a feeling Steve that maybe the jaccard could potentially not be having as much of an effect because you maybe have already pretty closely perfected your method of smoking and resting a brisket till it's damn near as good as it's going to get.
Still doubtful of its ability to actually do anything, but have a feeling that any difference would actually come out without all the already accumulated knowledge and techniques you employ to make a good brisket.
Ex: a brisket you just smoke the whole way through on the smoker, uncovered/no boat, no long resting, no butter or tallow, nothing extra at all.
Only real idea on how/where you might see the most difference.
*whisper:* or it's yet another useless snake oil gimmick cooking product that relies on placebo effect, confirmation bias, and deceptive "scientific" marketing.
WHO KNOWS?! 😀
I think there's more science behind the tool than snake oil😊 I tend to guess as Steve does; that it's effect is more noticeable on leaner cuts like chicken breasts or pork chops. For steaks, I'm guessing the jaccard works more magic in reverse order regarding the grade. Especially when only cooking rare or medium rare. Select having the most noticeable effect; then choice; and prime maybe no difference at all.🤷 Experiment time!😄
@@mtcoorscan I would also agree. But until I see someone prove it side by side (and I trust Steve) then I have to assume it's snake oil till then. There's way too many things that people buy and use all the time without actually testing how it compares and just take someone or God forbid marketings word for it.
Why I think yeah the best case study is to use it on something that isn't already cooked to near perfection. 😅
I would agree though for its use in conjunction with other things though. Marinading. A brine solution. But by itself? Idk that explanation they provide of how it works sounded too much like virtually unprovable science mumbo jumbo of what THEORETICALLY would be happening. Hard sell.
Your comments tell me you are a person of great wisdom.
maybe on a tri tip
Is Zbiotics fda approved?
I have a great idea. Send me some briskets. Since I'm on social security. And then you can start smoking a different type of meat. Like ribs, Pork ribs and all the different types of ribs.
Choice vs select with this method would be a better video.
What do you do with all of the extra brisket you make with the videos? Surely you don’t eat it all…right?
I can't afford to pay $70+ for a brisket plus there's so much meat on one that my wife and I would be eating it for a month.
Vac bag & freeze
Brisket is one of the better prices you'll get per pound for beef. I also vac bag and freeze and spread it over several weeks/ months so I don't get tired of eating it. I render all the fat I trim off so I get my money's worth on it. I also use it as the beef component in various dishes. My favorite is to use it in Brisket Tikka Masala. You literally can't buy that at an Indian restaurant....
Steve, I see you frequently cook one brisket first, to do a comprising later. Whats your method for stashing and reheating a cooked brisket?
All I want to know is how do you afford to cook all these briskets? Does TH-cam really pay that good or are you just well off? I mean absolutely no disrespect whatsoever, I love your channel, I was just wondering.
😂😂😂 that’s what I’m always thinking…man, TH-cam must pay well 🤣
I'm a full time youtuber so I make my (modest) living with ad revenue, brand deals, affiliate links etc. I spend around $1,500 a month on supplies, including briskets. So my business revenue essentially funds the briskets. Or you could say the briskets are a business expense to create the income.
@@SmokeTrailsBBQ that's awesome! Thanks for responding. I wish you lots of happiness and success brother.
@@SmokeTrailsBBQare the click bait titles part of the business plan?
😅 gotta pay the bills man @@xmikemurphyx
I have a question
Why are you doule salting. Just use more lowreys = more other flavor.
NO..
Are you throwing your off bites in the garbage? WTf is that
His brisket his money man