The TEXAS BRISKET SECRET INGREDIENT nobody talks about!

[@SmokeTrailsBBQ]

Get Sure Shot Sid's amazing rubs today using the following links: Get it on Amazon here: bit.ly/3ZiGXD0 Website: bit.ly/3ZeYEnc Sure Shot Sid's Facebook: bit.ly/3YXK2c4

[@ericcraig3875]

That sounds itchy.

[@mikefalle7910]

No word from Max I guess?

[@m.687]

Do you have a video about making your warmer chest?

[@WilliamRayCook]

I tried this and it works great. Gives the brisket a little zing and the bark was absolutely amazing. It looked like a meteorite! Just awesome, dark bark.

[@omidfard4079]

I'm Persian, we use Sumac (pronounced Somagh) on all our bbq meats. Doesn't taste the same without it. Thank you for your videos.

[@chefaramalekian455]

Glad you got to try the brisket with sumac. I use it in my BBQ restaurant on the brisket and beef ribs.

[@dml510]

I remember watching you on that bbq show as a contestant with Bobby flay.

[@thehungryhussey]

Interesting find Steve with the sumac! I'm interested for sure and like the idea of the citrus aspect cutting through the richness!

[@SmokeTrailsBBQ]

I thought it was going to be a hard no from me when I tested it, but I really like it. Can't argue with the taste buds

[@thehungryhussey]

@@SmokeTrailsBBQ , no sir, not at all.

[@2005Pilot]

Beautiful Brisket!!! Man you got the smoking & holding process Nailed!!! Thanks for the experiment 😊👍👍

[@danamcwhite]

The secret ingredient is Caldo da Res Powder. It’s Umami Beef powder sold in Mexican stores or isles of stores. I worked Franklins BBQ at the original restaurant before it burnt Down and he moved. He uses that Salt and Pepper Mesh with Caldo De Res powder. Than he Uses bacon Fat in the wrap. 100% what he uses also the Meat he gets is a step above Prime. Those Creek briskets are really the secret

[@CoolJay77]

No wonder Goldees as well uses beef bouillon. Does he use seasoned salt as well? I fully agree on Angus Creekstone Prime. To me, a top notch Angus beef tastes better than Wagyu does.

[@SmokeTrailsBBQ]

Thanks! I heard the caldo de res beef powder theory. First time I've heard bacon fat.

[@danamcwhite]

@@SmokeTrailsBBQ the ratio to Salt and pepper is u known with the Caldo de res powder. Only 3 people know it. It’s trail and error Caldo is very salty. But for private parties Franklin mixes 3 table spoons to 1 bottle of Truffle oil from Stonewall kitchen. Shakes the bottle and injects the meat. Let’s it rest for 6 hours any longer the truffle scent fades. He than uses light salt and heavy pepper for crust. Wraps with bacon fat. Franklin calls it the Gucci brisket for Celebrities.

[@danamcwhite]

@@CoolJay77 yeah the ratio is unknown. The Caldo is super salty. It takes some trial and error to Mix it with salt.

[@bixbysback]

I call bullshit on this whole thing. If you’d have actually worked at Franklin BBQ, you’d know that he has only moved locations once. The fire was at his current premises, it didn’t burn down, and he never moved. So where did you work? And Franklin is absolutely not injecting briskets - for anyone. He uses Masterchef prime from creekstone farms. And he is not wrapping briskets in bacon fat. Like any central Texas bbq restaurant, he has an excess of beef fat from brisket trim - he’s not buying in rendered bacon fat for brisket when he has a surplus of beef fat. This is a cringe lie.

[@cmbigballa979]

Old school Texas BBQ uses mop sauce which involves lemon or other citrusy fruit so using sumac isn’t too far off of a concept

[@shawngillogly6873]

The coffee grounds makes sense too. It's an old Trail Drive trick to rub coffee into beef when cooked at the wagon or over the flame. Can't get much more Texas-style than that.

[@timothybuck3619]

Nope

[@tlc2011jlc]

Thank you for passing on this black belt tip.

[@anthonyhineline875]

I am new to doing brisket and you have taught me a great deal. Keep up the great work. I

[@warmsteamingpile]

I keep sumac in my kitchen but have never thought of using it on BBQ. That citrusy tang would probably bring a lot to the party. Who knows, may have to try saffron bbq sauce next

[@shuikai272]

I wonder if we should be infusing flavors into the tallow which is applied during the wrap?

[@jny78]

Great video! You definitely come a long way! What smoker are you using by the way?

[@KingGeneral21]

Great video. Sumac is a Middle Eastern spice and is used quite frequently in grilled meats in that region. Sumac also goes well in salad- lettuce, red onion, tomatoes, cucumber, salt, lemon juice, sumac and olive oil... One of the best salads to eat

[@mudNwheels]

love the vids. if you have not already i would love to see a vid of your sous vide holding cest construction and opperation, as well as a cooler version. cheers

[@SmokeTrailsBBQ]

General overview of how to make it: kzbin.info/www/bejne/Y2fSlIWYerpqn9E Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq

[@rc6149]

Can we get a combination of your methods like the brine, golden and sumac.

[@SmokeTrailsBBQ]

Good idea

[@MrBtown101]

you need to do a hot and fast series. I've seen hot and fast comp bbq, but it would be interesting to see your take on hot and fast brisket, ribs etc

[@mikerlawrence]

I use just a pinch of sumac on my brisket when making pastrami. I have also used sumac when curing my own bacon as well.

[@Keasbeysknight]

looks great, i might try it on some beef ribs! now that youve done it, would you go back and change your rub ratios?

[@SmokeTrailsBBQ]

No I think 1/10 sumac is good

[@dansklrvids7303]

What an excellent video - always trying new stuff

[@TheCartajay]

That brisket looked so good I shed a tear when you bit into it

[@tonytastes]

I appreciate your videos they're dope 👌

[@mrbestwithbeer]

Questions about your holding chamber. Looks like a converted chest freezer, is that correct? If so do you have a video?

[@SmokeTrailsBBQ]

General overview of how to make it: kzbin.info/www/bejne/Y2fSlIWYerpqn9E Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq

[@ajzride]

Crazy, I just ordered this about two weeks ago because I wanted some citric taste on my brisket. I haven't even had a chance to try it yet.

[@RARufus]

My go to for brisket is smoked, ground, jalapeños…aka chipotles along with the standard spices. They add smoke flavor to it, along with a little spice. I’ve also used a jerk spice mix that worked out very well, along with the usual spices.

[@_newcreature]

Hey, what kind of vac sealer do you use?

[@nevereverbeendonebefore]

oh snap! I don't know about brisket but I've been doing a lot of lamb ribs recently and sumac should be fantastic on them! Time to fire up the pit!

[@scottlogan3290]

Is that a freezer you are resting the brisket in? Did you convert it to a warming oven?

[@SmokeTrailsBBQ]

Yes!

[@sideyardbarbecue3214]

Did you make a video on making it? I went through your videos and didn’t see one. Maybe I missed it. You have a lot of videos 😂

[@Itsduggan]

You see sumac in Persian foods, like koobideh (charcoal grilled ground beef skewers), they usually give you small packets like take out salt and pepper! I use it on my brisket smash burgers, will now do it on a full brisket!

[@tunleys_bbq7196]

Great video! Lot of information!

[@erukuish]

Have you tried using longpepper instead of blackpepper?

[@adamrutkowski4654]

RE: the long hold process- what is your elevation? I’m at 7,000 feet. I have found I have to pull mine in the 190° range, because at this high elevation, my water boils at about 198° vs 212°. If I take it above 195°, there is too much evaporation and the meat dries out.

[@SmokeTrailsBBQ]

3500 feet here

[@DavidJohnson-ky8qx]

Can you try the long hold on some lamb ribs

[@natureiscool4364]

Sumac goes great with chicken too. But best of all, with onions. Cut an onion pretty thin and mix it with a tablespoon of sumac and a bit of olive oil, salt and pepper. Good stuff.

[@s0opr0oud]

ok! I have maybe something that you never try and maybe it's out dated but Mad Scientist BBQ try this 1 year ago and it seem like he never really did a follow up on this but the title of the video is: The Brisket Secret Nobody Talks About | Mad Scientist BBQ and i always wonder if it was a really cool and ez tricks to get better brisket (adding fat to the firepit)

[@muraddiab6393]

New subscriber here. There’s a great recipe video on the channel Middle Eats of different ways to use sumac. I’ve made their Sumac mocktail a few times. Nice summery non alcoholic drink.

[@KingGeneral21]

I love that channel. My favourite was the grilled meats, alot of sumac is used then

[@misinformationwithrandy]

Have you tried using green chili powder (a light sprinkle) on brisket?

[@SmokeTrailsBBQ]

Never tried it!

[@misinformationwithrandy]

@@SmokeTrailsBBQ salt & pepper like normal, then give it a light dusting with green chili powder. It will blend with the black pepper in a way that you won't be able to put your finger on, but it will make the black pepper taste like freshly ground black pepper.

[@mattvangampler7508]

The bark was incredible! I just got my longhorn reverse flow in! I had probes in while seasoning it last weekend and noticed the hotter spot was still on the firebox side. Is there any reason why you put the point opposite of the firebox?

[@brandtmiles2373]

Where the baffle plates end and direct the smoke upward is one of the hot spots on a reverse flow (at least on mine) so that's probably why.

[@gonerydin4225]

My wife harvests wild sumac to make a tea with. Might have to grind some up and try it.

[@lyleswavel320]

Very impressive trim

[@zacharyjurecek178]

Where do you source your brisket from? They look better than the primes I get my hands on.

[@SmokeTrailsBBQ]

This one was a brant lake wagyu. So wagyu/angus cross. Usually I use costco choice grade

[@zacharyjurecek178]

@@SmokeTrailsBBQ thank you. I have a comp this weekend and trying to locate some primes. My normal spots have been dry. As a fellow engineer I love your in depth channel. It’s deeper than I ever thought bbq could get 🤣. Cheers

[@SmokeTrailsBBQ]

@@zacharyjurecek178 Good luck man! thanks

[@ShipMonster]

I wrapped some loin ribs with Sweetened coconut, ended with a mild nutty flavor. Room for improvement to extract more flavor, but it was pretty good.

[@dannyvernon1098]

So I use dried lemon zest in my rub to get that little bit of zing and citrus "pop". I also use a little turbinado sugar to give a little sweetness and round out the salt and pepper. I may have to try sumac. Personally, I find just salt and pepper as a rub to be B.O.R.I.N.G. I want more complexity and taste in my rubs.

[@SmokeTrailsBBQ]

I'm with you

[@graefx]

I had some middle eastern friends that made chicken shawarma and got me using Sumac on chicken, brisket is a great idea. But is it going to make it into your future Rub?

[@SmokeTrailsBBQ]

I think it will

[@jasonkirby2016]

Are you using a deep freeze to hold your briskets?

[@mohkaw1]

sumac is amazing with falafel

[@NewmanGT7]

When did you get a long horn reverse low, and how do you like it?

[@SmokeTrailsBBQ]

Recently. Love it!

[@NewmanGT7]

@@SmokeTrailsBBQ I’m guessing we will see a head to head highland vs Longhorn reverse flow comparison video in the future? I have the long horn reverse flow and after a few mods it’s a pretty good “cheap” offset 👍 Keep up the great content!

[@SmokeTrailsBBQ]

@newmangmail I did one on the longhorn reverse vs longhorn direct flow. Same concept. Coming out soon

[@SmokeTrailsBBQ]

The big difference is the longhorn stack is half an inch bigger and it has more cooking area. It's definitely better than the highland.

[@jasonhendricks1496]

Try Jamaican jerk, sumac and hot pepper.

[@razeunit69]

if you rest for only a few hours VS 15 hours, how different is it and in what way?

[@SmokeTrailsBBQ]

If you rest it 2 hours you need to go to 200+ probe tender first. Different meat texture

[@brandtmiles2373]

I know you're still working on it but I'm extremely curious how your own bbq rub is going to turn out. Are you now considering using sumac in the recipe?

[@SmokeTrailsBBQ]

I probably will. It's going to take a few months

[@lyleswavel320]

Acidity, is it like Apple cider vinegar

[@SmokeTrailsBBQ]

Kind of but very subtle. More like lemon

[@gametyme610]

I use it.

[@Cbbq]

Would this work on beef ribs ?

[@SmokeTrailsBBQ]

Oh yea

[@jasonpettis4691]

Great video as always! You could actually keep this testing process going almost indefinitely. I think you have a good ratio for testing the flavor of different spices. I could easily see swapping the Sumac for say, Cardamom, or Szechuan pepper, or coffee or any number of things. It gets to be expensive, but you seem to be cooking them anyway haha

[@SmokeTrailsBBQ]

I was thinking ground coriander might be good.

[@adamrutkowski4654]

Definitely Coriander would work, but then it would be like uncured pastrami- since coriander is the main non-pepper spice in pastrami rub. Coriander is actually recommended as an alternate if someone doesn’t have sumac. They are different, though. I like to crush my coriander fresh from the whole spice. Makes a huge difference in the taste.

[@BigDaddyDuke101]

It looks like a meteorite yum yum get you some.

[@theguyshow3392]

Sumac goes great on watermelon and many other fruits. It may go great on chicken. I’ll try it on beef.

[@GlobalNomadPete]

I've bought Sumac from Silk Road before if you're looking for a local supplier.

[@Fred-F4]

Somac is great on kababs, not sure how it found its way to Texas style bbq 😂

[@SmokeTrailsBBQ]

It's good!

[@lyleswavel320]

Bet it would be awesome on pork, like ribs, sweetness

[@SmokeTrailsBBQ]

Or chicken

[@lyleswavel320]

Did msg powder make a difference

[@MadHouseBBQnyc]

Yea its delicious. Been using it for almost 15 yrs. But I'm middle eastern so it's a pantry item for me.

[@lyleswavel320]

Sumac would be a positive for pellet smoker community

[@nick_805]

I asked ChatGpt to give me a brisket rub that contains all 5 flavor profiles and it generated a recipe that sounded pretty cool so I immediately thought of you. An AI generated brisket rub. I'll let you know how it turns out.

[@SmokeTrailsBBQ]

Skynet rub

[@nick_805]

😆

[@joeleonard1314]

I'm guessing he's using it for color... I've heard of people adding a little citric acid as well for a similar effect.

[@PaulJMorey]

That your rub tastes different after adding the spray oil makes sense: there are fat-soluble flavor compounds in the black pepper

[@Krispy_239]

Michael Symon uses it on his brisket as well.

[@lowdownone]

Wow You’ve never heard of Sumac? I thought it was pretty common

[@SmokeTrailsBBQ]

Lol nope

[@sfiv1987]

Finally a new video where he doesn't mention Aron Franklin lol I'm surprised he did say. Let's find out if this ingredient will make it taste like Aron Franklin brisket 😂😂😂😂😂

[@chadw6593]

It’s a common spice in Arab and Middle Eastern food, thus the Arabic on the bag. You’ve probably eaten it many times and didn’t know it.

[@ctt4811]

Amazon here in the states has the same brand sumac. Great little tip

[@lyleswavel320]

I don't see much yellow from lawreys or red sumac on meat

[@CoolJay77]

So then I am probably not too crazy for having been using it for the last while, LOL The brisket came out great as usual, I am digging the 190 F strategy. On a side note, my best brisket eating experience started happening in the last couple weeks, as I started heating brisket slices on a charbroiler. I am not a fan of lean slices, even those have been turning up fully satisfying and amazing. I have been doing this on a commercial charbroiler when there were lots of fat smoke from hamburger patties on the grill. I suggest anyone to give this a try on a charcoal grill, while throwing some fat for fat smoke. I have also tried burnt end size cuts, slices tasted better to me. Just a light one minute sear per side, with fat smoke. Marrying char with smoke. The brisket slices had some body, cause they were pulled at 190 F with long rest. I did not feel that the lean was compromised at all from the direct heat. Give it a try, and tell me whether I am overreacting.

[@SmokeTrailsBBQ]

I've done it before. It's good. Kind of like brisket steaks.

[@Lettuce-and-Tomatoes]

It looks like Chef Ara is most likely using cigar ashes 00:25 in his brisket rub too. 🤢

[@lyleswavel320]

It's never a waste of time when searching for better end product

[@DemBoyz5247]

The secret is Lawrys. Just so you know.

[@tinyfish123]

Please show us the brisket before you wipe it with the board oil! After its drenched in board oil we can't see the brisket.

[@SmokeTrailsBBQ]

Ok

[@lpburke86]

Iteresting flavor... Nice Bark... But... not thing here in Texas. Also something that is not a thing in Texas is any decent or better BBQ restaurant pitpaster calling themselves "Chef". The second the we hear "Chef" and "BBQ" in the same statement, we know its gonna be some weird not texas crap that is priced like its filled with gold flakes.

[@WarChortle]

sumac isn't my favorite flavor.. it's been blowing up same with z'atar

[@elinino5275]

Its cant be a secret if he's sharing

[@michaelt1375]

Guess I’m a uncultured swine from east Texas always about the bark? just give me something tender that’s seasoned and has that smoke Idk

[@MugiwaraElvin]

Dude I hate the original gunpowder rub. That thing tastes like booty cheeks 😂

[@Nextbesthing81]

No disrespect, but you are trying really hard to convince us to try this. Never, ever, have I heard... hint of 🍋 and brisket in the same sentence. NEVER. Bark looked amazing but I'm not looking for a lemon zing or tart when eating brisket.

[@SmokeTrailsBBQ]

Just my opinion! I'm using it now

[@Nextbesthing81]

@@SmokeTrailsBBQ 👍

[@andyleo8418]

He doesn't seem too convincing on the sumac. I'll pass