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@1airborne82 Жыл бұрын
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.
@connortargonski102 Жыл бұрын
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!
@jaimeiaquinta510211 ай бұрын
Congrats on the upcoming arrival!! I love watching your channel. Just bought a smoker and looking forward to trying your methods!
@SmokeTrailsBBQ11 ай бұрын
Thanks!
@Hankxiong Жыл бұрын
Love all the experiment contents lately, you’re on 🔥 Steve! Do a fat cap down vs fat side up!
@justin1979ify Жыл бұрын
I like the I like the jacard for when I’m going to do a quicker than norm marinade on something.
@MrFreebird4578 Жыл бұрын
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 😁
@jasonpettis4691 Жыл бұрын
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.
@justinwilliams1333 Жыл бұрын
Congrats on the new baby
@henry3435 Жыл бұрын
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!
@brianveestrom6784 Жыл бұрын
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!
@2005Pilot Жыл бұрын
Excellent experiment!!
@m9hrdad Жыл бұрын
Where do you get a CVAP? I haven't seen any proofer produce that much moisture
@SmokeTrailsBBQ Жыл бұрын
I bought it used from Facebook marketplace
@m9hrdad Жыл бұрын
@@SmokeTrailsBBQ Keep at it buddy. You're the new king of KZfaq bbq!
@michaelleigh8394 Жыл бұрын
I’d be curious to see this used on a hot and fast brisket cook. Might be more relevant there
@AquaBlueKC Жыл бұрын
Great point
@ericwillard2364 Жыл бұрын
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.
@MrDplewis2 Жыл бұрын
I wonder if this would make smoking just the flat by itself more moist.
@weirdshort_YT11 ай бұрын
"Smoke Forrest! Smoke!" Sorry couldn't help myself lol, just pickin.
@slideoff1 Жыл бұрын
You still Da Brisket King Bro!
@michaelstewart9366 Жыл бұрын
Almost 100k subscribers!
@SmokeTrailsBBQ Жыл бұрын
So close!
@bruceleroy8063 Жыл бұрын
Jaccard then sous vide
@mitchellcarson5923 Жыл бұрын
What’s the best? Choice , prime or wagyu? Thanks man
@SmokeTrailsBBQ Жыл бұрын
American wagyu is the best imo but prime or upper choice is good
@danielploy9143 Жыл бұрын
Thumbs up on the growth of your channel. Are you shooting cows outta the atmosphere?
@SmokeTrailsBBQ Жыл бұрын
Thanks!
@StayTunedtv-xl2xe Жыл бұрын
I worked at franklins during Covid for 1 year it’s Salt Pepper Lawrys Tallow that’s it
@CoolJay77 Жыл бұрын
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.
@evancrew1234 Жыл бұрын
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
@rexplorer.official Жыл бұрын
Smoke trails bbq > guga Hi errrbody-!
@chris2818 Жыл бұрын
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.
@shadowman6869 Жыл бұрын
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.
@robleal57692 ай бұрын
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. 😊
@Cranedewd Жыл бұрын
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.
@mtcoorscan Жыл бұрын
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 Жыл бұрын
Restaurants in Texas have been doing that for years. I used my electric smoker to heated rest my briskets long before I found this KZfaq channel.
@mtcoorscan Жыл бұрын
@@Cranedewd I've been following quite a few very popular BBQ channels on KZfaq 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.
@Cranedewd Жыл бұрын
I’ll give him that. He may have brought it to the masses, but pioneering the method, I’m not so sure. Happy smokin!
@midnightcry Жыл бұрын
@@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.
@tianjohan4633 Жыл бұрын
Yes do a Jaccard and sous vide video. Just give it an hour or two of smoking before bagging for sous vide.
@smokefathersbbq11 ай бұрын
What brand and model of holding cabinet are you using?
@SmokeTrailsBBQ11 ай бұрын
Winston cac509
@smokefathersbbq11 ай бұрын
@@SmokeTrailsBBQ Thank you sir!
@borismarkus2520 Жыл бұрын
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?
@bluesdemitra38 Жыл бұрын
Have you done a fat cap down experiment? Theoretically it should crisp up the fat.
@_Gooch_ Жыл бұрын
Just wondering, do you eat brisket every day? Or what do you do with all the briskets after your video is concluded
@VillanuevaMedia Жыл бұрын
You should marinate it in pineapple juice or soy sauce Guga has had great results.
@DerbyBandit Жыл бұрын
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 😎
@SmokeTrailsBBQ Жыл бұрын
Haha brisket microneedling. Maybe the brisket will grow hair
@DerbyBandit Жыл бұрын
@@SmokeTrailsBBQ I would be jealous 🤣 keep making these badass videos bro! 🙌🙌😎
@mts982 Жыл бұрын
maybe on a tri tip
@8Nguy1948 Жыл бұрын
Based on what I saw here , I won't be using a Jaccard. Thanks again for the information about this .
@rayellis181111 ай бұрын
Choice vs select with this method would be a better video.
@larrycariglio909 Жыл бұрын
Was all of your brisket choice? I was hoping it would turn a choice cut into a prime .
@Last_Chance. Жыл бұрын
Wishful thinking?? Maybe...... Maybe not!
@Mr_Jumbles Жыл бұрын
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?! 😀
@mtcoorscan Жыл бұрын
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!😄
@Mr_Jumbles Жыл бұрын
@@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.
@danielploy9143 Жыл бұрын
Your comments tell me you are a person of great wisdom.
@raytrout8272 Жыл бұрын
I have a question
@e-train64026 ай бұрын
Is Zbiotics fda approved?
@dylanconrad6930 Жыл бұрын
What do you do with all of the extra brisket you make with the videos? Surely you don’t eat it all…right?
@SanJoseDale Жыл бұрын
Steve, I see you frequently cook one brisket first, to do a comprising later. Whats your method for stashing and reheating a cooked brisket?
@Last_Chance. Жыл бұрын
All I want to know is how do you afford to cook all these briskets? Does KZfaq really pay that good or are you just well off? I mean absolutely no disrespect whatsoever, I love your channel, I was just wondering.
@gd3design63 Жыл бұрын
😂😂😂 that’s what I’m always thinking…man, KZfaq must pay well 🤣
@SmokeTrailsBBQ Жыл бұрын
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.
@Last_Chance. Жыл бұрын
@@SmokeTrailsBBQ that's awesome! Thanks for responding. I wish you lots of happiness and success brother.
@xmikemurphyx Жыл бұрын
@@SmokeTrailsBBQare the click bait titles part of the business plan?
@VillanuevaMedia Жыл бұрын
😅 gotta pay the bills man @@xmikemurphyx
@michaelliese3809 Жыл бұрын
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.
@geordienufc3132 Жыл бұрын
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.
@2005Pilot Жыл бұрын
Vac bag & freeze
@usrnm53105 Жыл бұрын
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....
@rayellis181111 ай бұрын
Why are you doule salting. Just use more lowreys = more other flavor.
@jshep1965 Жыл бұрын
NO..
@Dennon21 Жыл бұрын
Are you throwing your off bites in the garbage? WTf is that