The SECRET SMOKE FLAVOR you've never heard of!

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This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
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[@aimchips8600]

I'm just here to watch the journey of Steve's hair and beard.

[@nfhcmw811]

😅😂😅😂

[@SmokeTrailsBBQ]

Haha!

[@grizzle273463]

Oh dude, that's too good

[@lobotomydiff]

absolutely needs to trim it lol

[@SmokingDadBBQ]

I can vouch for these at Memphis

[@jeremylowe2309]

Dude, your channel has improved a lot! I just discovered this channel by watching smoked chicken thighs. Your video popped up. It was simple and easy. I’m sooo happy for ya! Not using SBR sauce anymore. Great job dude!

[@DenverNavarre]

really enjoy your seasoning man. it sticks to the food when you smoke/grill when cooking. huge advantage of using your rub. keep up the videos. love them!

[@phead182]

Goldees has been in a million videos so I cant remember where I saw it, but in one video i saw that they put a bunch of tallow on the splits in the fire box.

[@Burdette305]

yea the one where he cooks briskets with Chuck(bbqrat)

[@lcglazer]

Ah yes, nothing like a generous helping of PAH carcinogen flavor on my meats!

[@zoulzopan]

​@@lcglazer the best kind of flavour

[@Manualv12sonly]

Steve! Just smoked spare ribs over my horizon offset at 200-260 until 145 Internal and held at 145 for 22 hours. Then seared over charcoal/splits. 2 min each side, smoked another 30 minutes with sauce. Absolutely the best ribs I’ve ever had. Thank you very much for the experiments and the knowledge for helping me make the best ribs ever!

[@Joe554]

Great video. I noticed you started using the charcoal basket instead of the triangle grate method.

[@SmokeTrailsBBQ]

I've been using the basket for a while

[@CoolJay77]

At 6:53 , it seemed like seared was your favorite, hands down. At 7:22, hands down, burning bacon was your method of choice out of the three. Should I take it that you preferred bacon over searing method, because of practicality? You could heavily chargrill fat trimmings, then make them into smoked lard (Or beef tallow, if using beef fat.) I suppose you can baste the seared ribs with it. I use them when cooking and searing steaks and pork chops indoors in order to add outdoor cooking flavor.

[@KiwiDudeMRE]

Love these vids. Great production value, informative, entertaining, and best of all - mouth watering!

[@Manualv12sonly]

Incredible experiments and videos. Thank you. Also, I forgot to say in my comment, I’m at 5500 feet elevation which is why I did a 145 hold. It’s still hot enough to convert collagen to gelatin, but I am worried about too much evaporation if I go any higher.

[@SmokeTrailsBBQ]

Wow thank you! I wouldn't worry about it if it's wrapped. The higher wet bulb/humidity when it's wrapped should counteract the lower atmospheric pressure/evaporation rate at your elevation. Unwrapped though, yes you will have issues with meat drying out faster. Do anything you can to add humidity. Boiling water pan in the firebox helps.

[@Manualv12sonly]

@@SmokeTrailsBBQ yes, I have a water pan in the chamber and over the firebox too. Although I need to get a thicker gauge pan for the firebox. Mine is warped lol

[@zoulzopan]

just go down a couple of feet bro

[@jasonsmall5602]

Always have a control!

[@Rigdawg]

Love your methods sir! Kosmo Q brines are awesome. Thanks for mentioning it.

[@ChocoTacoMan]

Thank you for all your videos! I recently got a direct heat cooker, so I can smoke and get this fat smoke too! First ribs and chicken I made were crazy delicious.

[@scibbo3966]

Steve have you tested the low and slow Boston butt confit method? Can be used with basically all protein cuts. Love to hear your thoughts and outcomes if you have.

[@rc6149]

I wonder if that method adds to the flavor of a brisket.

[@davidlabossiere1905]

grind up the rib trimmings to make it more fair i think its partially because of surface area

[@SmokeTrailsBBQ]

Great idea!

[@Keasbeysknight]

Look, I'm not saying this is healthy and don't judge me... But there may have been a cook once where I used a big scoop of the fat drippings from my offset to help start some logs on fire and maybe I put some ribs in there before it all burned off.... I'm talking like a hypothetical handful. And sure enough those ribs in theory mind you, had an overwhelming amount of this flavor profile. It reminded me of grilled chicken. Is burnt fat that's been outdoors for who knows how long healthy when fired into smoke? Beats me, am I still alive and didnt get sick. Totally. Would I do it again with beef tallow or maybe more old fat... I won't say because the internet doesn't like disgusting people like me... But I think you should experiment with it next....

[@SmokeTrailsBBQ]

Haha! I won't judge

[@grizzle273463]

You are the Rib Rabbi to be sure, but since the rib meat trimming test didn't produce the desired outcome, why not next time add the trimmings at the beginning so they can impart their flavor for a longer duration. I'm sure you will be revisiting this test and I look forward to the next one. Awesome!

[@SmokeTrailsBBQ]

Great idea! I could try that

[@markszablewski6619]

That's what I was thinking too, I once did a brisket and put the fat trimmings on the rack above the surface grate, don't know how much it helped, but it was one the best I've done, using a pellet smoker..

[@CoffeeAndSmoke23]

I did something similar awhile back except I used bacon-up and brisket trimmings..Other than smelling the good smell of fat burning,it didnt do anything that I could tell for flavor..

[@ArkhamNorth]

Screw comp bbq, it's taste that matters. Comp judges are like dog show judges, too full of themselves amd the restrictions. Great video as usual.

[@CoolJay77]

@@SmokeTrailsBBQ Oops! LOL

[@erics3451]

BBQ Comp judges are just regular people like us who love BBQ, they volunteer their time and its certainly not prestigious! Judges have to score by the rules of the association sponsoring the event, not always what they personally prefer. And yes, I volunteer my weekend time to be a BBQ Judge 😊

[@ArkhamNorth]

@@erics3451 That's fair. It's more the criteria and restrictions that I'm not a fan of. :)

[@lewko1]

Are you saying I should remove the water pan feom my WSM and let the fat hit the coal? Does this work for brisket as well? Or just ribs?

[@SmokeTrailsBBQ]

Works for any meat. You could remove the water pan but it will cook differently over direct heat

[@stephennorako1807]

How about smearing some bacon grease on some splits at the ends of the cook?

[@edwardbailey1743]

Well this is something I’m gonna have to try

[@2005Pilot]

Love it!! Thanks 😊👍👍

[@rrvil]

Fat smoke is the best! I hang ribs in the WSM and they come out great!

[@johnanderson6614]

Do judges like fat smoke? I personally love ribs on my PBC. Im getting a OK Joes Highland i think soon for my first offset.

[@SmokeTrailsBBQ]

I like it. When I've judged I do taste it alot. Probably from the drum smoker teams

[@blipblopride9024]

Gotta try the mayo!

[@johnnyboyA76]

Where did you get those horizontal racks Steve? I hate the vertical ones

[@SmokeTrailsBBQ]

They are just cooling racks for baking. Got them on amazon

[@daviddegraff5137]

What about bacon grease?

[@SmokeTrailsBBQ]

It would work but it flares up really quickly. Like throwing gas on a fire. Fresh fat is more of a slow burn.

[@daviddegraff5137]

@@SmokeTrailsBBQ Soak it into your firewood or possibly a slow drip...

[@2AChef-n-BBQ]

I didnt know the Geico Caveman was doing weird BBQ videos😳

[@misinformationwithrandy]

Smoke more veggies and turn them into dehydrated powders. Garlic. Purple onion. Celery.

[@SmokeTrailsBBQ]

Just dehydrated onion to make onion powder. It's good.

[@misinformationwithrandy]

Did you smoke it first?

[@bbqguy777]

So I’m hearing bacon in the firebox and then sear it

[@brandtmiles2373]

Burning bacon??? Those are some expensive ribs! 😅

[@SmokeTrailsBBQ]

Yes they are!

[@mikejanson1939]

Well this doesn’t help pellet smokers then.

[@SmokeTrailsBBQ]

You can put it on the drip plate

[@FeChefUSA]

Why would you waste expensive bacon when you could just buy a cheap pork butt, cut off the fat cap and use that. Save the rest of the pork butt for pulled pork, grind for sausage...ect...ect

[@jordansoyke3944]

Or just lard.

[@FeChefUSA]

@@jordansoyke3944 I think lard would just melt and drip right down underneath the coals. You need something not rendered that will stay above the coals and produce smoke.