THIS TOP BBQ competition team told me their BIGGEST BBQ SECRETS!

[@SmokeTrailsBBQ]

Get LET'S GOW General Purpose BBQ Rub here! www.amazon.com/Smoke-Trails-BBQ-GENERAL-PURPOSE/dp/B0DDCZ5KB3?maas=maas_adg_695D4D73A61D2AF72E706B44A54AA7FA_afap_abs&ref_=aa_maas&tag=maas Let's GOOOOOOOOOOOOOOOOOOOWWWWWWWWWWWWWW!!!!!

[@SmokingDadBBQ]

Glad to see you back. Harry soo also shows the bone massage and clean technique in his competition videos

[@ChickenFriedBBQ]

Well done guys!! your gonna love the Jack!! its a bucket list cook off!!

[@Catch22BigDC]

We're very much looking forward to it!

[@ragequit42]

I won my churches rib competition and even that was amazing! I can truly understand why people go so deep down the rabbit hole! Cheers!

[@SmokeTrailsBBQ]

Congrats!

[@bbqbeer1883]

🍺🍻🍻🍻

[@randallpoole6315]

One thing not mentioned with using different rubs is particle size. You can’t just dump a bunch of stuff together that tastes good. They will separate in the container, and will dispense at different rates. A lot of rub manufacturers completely ignore that, and the first half of the bottle is entirely different from the second half.

[@SmokeTrailsBBQ]

Correct! The problem is we need a variety of particle sizes. Some to dissolve instantly; some to survive longer in the cook. some larger ones for texture, smaller ones for flavor. But as you said, they will separate and you'll get an inconsistent experience from the top to the bottom of the bottle. The solution: add a small amount of oil. The oil will bind the particles together and prevent them from separating. That's why I use a bit of oil as well as oleoresin in my rub. You can even use this principle in your home made rubs. I brush a little bit of oil around inside the container then put the dry ingredients in and shake it so the oil coats everything evenly. If you just dump a teaspoon of oil in it will clump in one spot, so it needs to be dispersed. An oil sprayer or pam works as well.

[@leebro8951]

@@SmokeTrailsBBQcan you show us a tutorial

[@kevinnemrava]

HEY, I was one of the judges at this competition! It was one of my favorites this year, I like the way they ran it.

[@SmokeTrailsBBQ]

Nice! Thank you for judging!

[@michaelclancy4509]

I have been using Spitjack for 18 years. Nice to see a new vid Steve.

[@SmokeTrailsBBQ]

Cheers buddy!

[@CoolJay77]

That is some great insight into competition BBQ. Seems like fun.

[@SmokeTrailsBBQ]

It was!

[@Prairiebbq]

Great video steve! Thanks for the shout-out

[@SmokeTrailsBBQ]

You bet! Thank you!

[@norrissydnor3762]

Loving the videos. The Jack is a very special contest. In 2022 I was the Reserve Grand Champion at the The Jack. I'll never forget that moment. We earned a trip back to the Jack this year by winning a contest in Canada (La Classique BBQ Labonte in Sainte- Perpetue, Quebec). We also won the DC BBQ Battle. We didn't do as well this year at The Jack. Hopefully, we will do better at The Royal in a couple of weeks. If you get a chance, stop by my site at The Royal. My team name is Good Googly Goo BBQ from Maryland. Keep up the good work. I'd love to meet you guys.

[@SmokeTrailsBBQ]

Wow! Congrats on RGC! I'll stop by at the royal!

[@HammerShock23]

Great video Steve and nice to see some behind the scenes footage. I feel like you've got the right idea though, because your kids are only young once and before you know it you'll have two (or more) little assistants 😊

[@SmokeTrailsBBQ]

Haha great point!

[@loganspence8018]

Dang in Calgary? I’m not too far away I’ll have to hit it up next time around.

[@bdjm8595]

Interesting and informative episode, thanks !!!

[@moshpit0survivor]

I always wondered if i was doing something wrong, i couldn't get that real good smoke flavor. Now i know!!! I needed to smoke the wood before putting it on the fire! 😊

[@SmokeTrailsBBQ]

Lol that's the secret!

[@ralphr6650]

I came across a video where they smoldered the wood at the beginning of the cook, at a low temperature, to smoke the meats.

[@toddpower4674]

You gonna do some cooks with that big offset you made. I got some big tanks like it and am ready to build mine but id like to see yours performing first.

[@SmokeTrailsBBQ]

For sure. It's working great!

[@matthewbragg9463]

I think you've officially transformed into the New Barbecue Jesus.

[@michaelcayce4729]

Steve, What I liked about your videos was that they for the most part are for beginners. "Like me." That's why I was dismayed when I saw you using a smoker that is high-end costing literally 1000's of dollars. If you use that, there is nothing you can teach me. Because a beginner will never be able to replicate your results. Where as your Oklahoma Joe is both close enough to a high-end smoker and cheap one. That the learning curve is an almost assured. Now for competition or your personal use I cannot blame you for upping your game, however most of us will never own a smokers dream come true. BTW I have been using my $99 smoker to season said smoker and kiln dry my wood from day one. Sincerely A Fan. 😛

[@stevegowcookswithscience]

I still cook on my OKJ most of the time in my videos

[@michaelcayce4729]

@@stevegowcookswithscience Awesome! 🤠🤠🤠

[@smokingfinns2681]

Are you going to visit the Jack? That would make a great video. Finally someone says that the secret is that there is no secret (and MSG + other stuff as someone already commented). That plug with the rub was pretty funny and I agree there is quite a bit of commercial aspect involved in how many rubs and products are used in competition BBQ. Probably many would do as well with less, but finding the flavor you have gotten used to might be harder with single products. I do not think layering makes difference versus mixing all the rubs together, but for us the visual aspect is better when layering. It is much easier to gauge how much of different stuff goes on. Rob is great, we were almost neighbors in American Royal. And he is a really good cook too, I remember him walking multiple times. Removing the black bits from ribs helps also the foil not to get punctured so easily, we've never scraped the bones with a knife like that though.

[@SmokeTrailsBBQ]

I'm going to the royal for sure but I might skip the jack. It's alot of travel. After memphis in may earlier this year and all this stuff I'm getting a bit "competitioned out" haha

[@SmokeTrailsBBQ]

Also doubt my wife would be happy about it haha

[@shaggyirl]

Being able to use injectors with precise amount of fluids going into the meats is always going to make the meats juicy but sometimes I find it masks the flavour of the meat so if the injector that is being shown in this video works it might make a difference in home style smoking

[@arturos.3973]

I missed you man.

[@chrishough5834]

Holy Cow rub from meat church, I believe, on 13:42

[@BrianLogan-n7w]

Hi Steve. Love your videos. Quick question: I see in your videos that you hold briskets in a Masterbuilt Electric Smoker. Can I just go to my Home Depot, buy one, and throw my brisket in there to hold overnight at 150F after it’s done cooking? No wood chips, etc? Just plug it in and hold at 150? Any insight is appreciated! Now, back to playing with my new Workhorse Pit! Thanks!

[@SmokeTrailsBBQ]

Yep! It's the cheapest holding oven you can buy! Just need to confirm the hold temp because it's not super accurate

[@benjaminl3084]

I've been curious about this as well. For the weekend warrior is going with the electric smoker or sous vide better for resting?

[@Dan-rp9wu]

I don’t know why you don’t just spend the extra hundred bucks and get a vevor food warmer. I’ve been using one for about six months now they are awesome.

[@Lettuce-and-Tomatoes]

Cool video! What are your thoughts on using an injection for home smoked brisket? I’ve heard it’s something primarily for competitions where only relatively small amounts meat are eaten per person. Also, I have a book called “Wicked Good Barbecue” that was written by some fellows who won the Jack Daniels Championship competition. I don’t know how rare it is for this to happen, but I assume that it’s not typical because one would assume folks wouldn’t want to share their winning secrets. There are lots of recipes in it and it’s deep. I haven’t made anything from it yet because there are lots of ingredients required, but you may want to look into it if you don’t already own a copy of it.

[@KGFishyFingers]

He cook the flat seperately for comp?

[@SmokeTrailsBBQ]

Yep.

[@smokingfinns2681]

Most teams do nowadays. And many don't even cook or turn in burnt ends, they have too many variables, so they are risky.

[@smartway2232]

Why would you not show the ingredients on Amazon. I have to say your brisket rub is my go-to.

[@SmokeTrailsBBQ]

They are listed there for sure. In the ingredients section of the amazon description

[@Keasbeysknight]

Id rather see you join them and keep doing experiments and videos ;)

[@artemis63043]

Have been looking for information about where to find your Patreon channel with zero success. Do you still have one?

[@SmokeTrailsBBQ]

For sure! Check the description

[@artemis63043]

​@@SmokeTrailsBBQ umm... not there. Unless #AvantLink is a clue?

[@SmokeTrailsBBQ]

@@artemis63043 www.patreon.com/smoketrailsbbq

[@edwardbailey1743]

I couldn’t tell from everyone’s attitudes at the very end if that bit about smoking the wood itself was a serious thing or not. Was it?

[@SmokeTrailsBBQ]

It was a joke. They accidentally left the wood in there. But it is a good way to dry out wet wood.

[@derheeheehee6941]

He flat-out says there is no secret. Salt and pepper only. Competition barbecues such bullshit

[@Prairiebbq]

Well give it a try and let us know how you do, hot shot.

[@derheeheehee6941]

@@Prairiebbq Aiight den

[@mikedove7062]

Lost me at Canada

[@LS-jt3ev]

Hey! I am in that video

[@waymor2460]

Beef, rub, and smoke. If you need liquid injections you’re not doing it right. But you have to sell stuff so I get it.

[@smokingfinns2681]

Not true, phosphates help tremendously with how juicy or done you can cook your meat. I don't see a brisket that has not been injected doing well in a competition. Chicken and ribs maybe yes.

[@JLEMS]

Not the flex you think it is. In competition if you’re not injecting, you’re behind and probably staying behind. You cannot get flavor and additional moisture inside of the meat without it.

[@ghiman206]

And MSG. MSG is secret to winning bbq competitions.

[@SmokeTrailsBBQ]

It's part of it for sure!

[@cemysh33]

To be fair, it's not much of a week kept "secret" lol. Most of the seasonings they use have it in there.

[@2AChef-n-BBQ]

Yup, bbq isnt for the poor....no matter how good your product

[@SmokeTrailsBBQ]

True!

[@michaelstewart9366]

MSG

[@SmokeTrailsBBQ]

It's part of it for sure!

[@nathanagaffney179]

I feel like the more I learn about bbq competition the more I’m turned off by them. I don’t know, it’s so pretentious and fake. Also, “I never really focused on flavor” says the guy trying to sell us his rubs.

[@SmokeTrailsBBQ]

Try judging a kcbs comp. It's fun and the bbq is amazing! (Most of it anyway)

[@Outdoorshuntingshooting]

this is amazing, and a real cultural event. as a englishman i fear those dems are destroying the unique cultural heritage of America with their open borders policy.

[@danamcwhite]

I enjoyed the video. But I’m gonna be honest it had nothing of value. Iv seen this all on every competition bbq channel like Harry soo

[@jeremylowe2309]

This is kinda dumb. We know and have seen what bbq teams do. This fad needs to be done with. Sorrey, dude but this is a dead brand. Everyone knows how to smoke, grill and do whatever they want on these pellet grills nowadays.

[@anatta467]

in south tejas this is silly lol