There's a lot of crap in beef bouillon, so that would be automatically a factor in whether someone wants to use it or not. I'd rather good use a good professional rub....such as Meat Church stuff....any day of the week....or mix my own. The crap Americans put in their food....is a big factor in why they are so damn fat, on the whole, as a country.
I've seen a few videos of people rubbing mayo on their brisket before seasoning, I'd like to see you try it so I don't mess up a brisket experimenting, that's your job 😂
I knew an old farmer way back in the day, and he barbecued pork butts in an indirect smoker using nothing but pecan hulls. He would start the fire with a bit of hickory kindling, but when the meat went into the smoker, the fire was all pecan hulls. I was standing out there shooting the breeze with him one day, and a pickup truck pulled into the end of his driveway. The guy in the back of the truck hollered "Hey, Jim!" and threw two BIG bags of pecan hulls out into Jim's yard. He grinned and waved and we put the bags of pecan hulls into his barn. The man's barbecue was exquisite and unique. He could have made a fortune with it if he was so inclined. He was busy raising horses, though. I saw a colt born one afternoon when I was there. I watched him stand up on his little shaky legs and start walking around. That was nothing short of amazing.
Amazing story... My mother grew up in South Texas and she can recognize the woods used during smoking... I returned home with some Beef Tallow rendered from a few briskets I smoked with my close friends... One was a delicious Pecan Wood Blend. The others where Hickory, Cherry, and Apple wood... The Pecan Hulls sounds like it would do a fantastic job...
Hey bud, I'm from Texas too. I'm a Back Yard Cook. I have never competed in the BBQ world and I don't think I would ever like too and besides I'm 70 years old now and trying to please someone else, well that's not for me. But I have been using beef bullion all my life. Learned from my father. What I use now just for connivence is a base layer of bullion, follow with the Fiesta Brisket Rub and finished off with Fiesta Orange Pepper. Similar to Lemon Pepper but made with orange. We, my family and I think this is the way to go. I can't blame my kids for liking it, this is what they grew up with. On those occasions that I need to kick up the flavor a bit, like if I'm having people over, Then I'll use the bullion as in injection as well to boost the flavor. I really enjoy your channel. Keep up the good work.
Competition BBQ sucks. All the same, no individuality. They would all say my ribs are over cooked. However, at the last cookoff, mine disapeared before everyone elses and never a complaint!
I like ribs you can easily bite off the bone. I don't want it falling off like a roast but I don't want meat stuck on the bone when I'm done eating them. There's a perfect medium in there. Last ribs I made off my new pellet smoker were like roast. I need to cut back on the time maybe by an hour
@sw01ller i agree with the fall off the bone desire. I have only made ribs once in my life and they were the fall off the bone type. I made them on my grill with a smoke tube. I want to try them again on my smoker.
I was the pit master for a Steakhouse in the late 90's early 2000's. They served oak fire steaks including slow roasted prime rib..sliced then seasoned and grilled. They rubbed the prime rib with pure powered Au 'Ju mix then roasted. Then once cut they seasoned the prime rib slices and all steaks with 2 parts powered Au 'Ju mix (or beef base) 1 part lemon pepper and 1 part Lowerys Season salt. These grilled over an oak fire made these steaks amazing and this steakhouse super popular.
@@glenbarris6002 there is one location left Durango's Steakhouse in Titusville FL. They had around 15 locations at one time throughout Florida and Georgia
Lawrey's is the best season salt on the market. I was turned on to it in 1980 eating a steak at Lawrey's Restaurant in LA. My dad never really seasoned his steaks or chickens we ate, just relied on the wood charcoal. It was the best steak I had ever had, that is when I learned about seasoning and when I returned to Houston started cooking differently. 45 years later its still my main ingredient in all of my rubs. I have also used bullion cubes in a lot of recipes...You can brine with it as well.
@@jakethebarber1 I miss Durango's so much! I'm a prime rib fanatic and nobody did it better than Durango's. It was a sad day when they closed down our location.
TYVM. another, great show from a great RUclipsr. back in '83 when i was Exec Chef for a Chain of Delis in Boston the owner hired an elderly deli dude from NYC to teach us the secrets to some NYC classics. the one thing that i still make from time to time decades later is his "Pastrami" recipe. after rubbing a cured corned beef brisket with salt, pepper, smoked paprika, and onion & garlic powders, he would then rub the meat with a mixture of beef base paste (Minors, not powdered), yellow ball park mustard and and dry fried onions. then sprinkle on more black pepper. then it would go into the oven for a slow cook. not traditional by any means, but the crispy crunchy bark was out of this world and we always sold it out at lunch time. ☮❤🙏
Yeast extract is an umami bomb. In countries where Vegemite and Marmite is popular, it is used as a replacement for beef stock. It is even mixed with hot water as a winter broth.
I used this yesterday for a brisket with friends and it came out amazing. I starting cooking it before I knew my wife invited others, so I was a bit nervous about serving an "experiment." But I got complements all night and even this morning...ha. I used 3/4 beef bouillon powder, 1/4 seasoned salt for the base rub, followed with black pepper for the second coating. Mostly oak with some mesquite wood for the smoker.
I’ve tried this idea. I create a mix that is 1/2 bottle of Meat Church Holy Cow and I add to 1/2 full bottle 1/2 inch of each: coarse pepper, lawry’s salt, garlic powder and beef bouillon.
Binder: Umami Black Garlic Sauce. Seasoning: 16 Mesh BP (Heavy), Diamond Crystal Kosher Salt, 50/50 mix of Lawrys and Beef Bouillon. Wrap: Butcher paper and tallow. Pretty hard to beat.
I have been doing just salt/pepper... 5 hours on the smoker with mesquite or pecan... then finishing in the oven at 275 in a foil pan, covered with foil. But I slice onions to put on the bottom of the pan and over the top of the brisket. OMG it comes out so good. And you have the onions to go with it.
When I smoke a prime chuck roast, when it's time to wrap, I put the roast in a foil pain, I make a solution of Better Than Bullion beef flavor with added Worcestershire sauce and granulated garlic powder and 16 mesh black pepper in hot water. I very slowly drizzle/pour the liquid over the roast, trying not to wash off any bark. I add some beef tallow over the top and then cover the pain tightly with foil. I actually like it better than brisket.
I watched this video a couple weeks ago, and I was intrieged. Just before T-giving I grilled some steakes for friends .....and since the grill was hot and there was still lots of good coals going I grabbed a couple of pork loins i had and .....the only boullion I had was "Better than Bouillion" Beef & garlic. So I rubbed it on them with some salt and pepper. You say "Beef Bouillion on Pork loins??"Yup I did it. IT WAS THE BEST SMOKE i HAVE EVER TASTED! Deep rich smoky flavor ! I will use this as a rub from now on!
I’ve been using 16 mesh black pepper and Knorr Tomato Bouillon chicken flavor and I love it. (No extra salt) Black pepper first and semi generous bouillon second. A good chunk of the finer seasoning is lost in the cook so don’t worry about over salting. Remember, it’s a big chunk of meat so it can handle it a slight over season. Great work!
I've used Better Than Bouillon garlic straight out of the jar as a binder. Then rub mix of 50% beef bouillon powder, 25% Lawry's, and 25% dry onion soup mix with dehydrated onions removed. Pretty good results
Another Great Video Jeremy! I watch all of your videos for anything new. I know Brisket smoking processes change regularly and I'm 68 years old and have tried each and every one of them as they all evolve. I was very anxious to see this new twist and as usual I was very entertained. Great Job! The ONLY setback for me, and I'm NOT alone here, is the MSG. I love the "Powdered Beef Bouillon" idea and I'm already online doing research for one that is MSG FREE! Thank you again my friend for the Idea and keep these videos rolling! For me and My Crowd, I'll try the SPG using the No MSG Beef Bouillion for my group to get their reaction. Love ya Brother!
If you touch raw meat with gloves or bare hands, then touch the seasoning shakers, you’ve just got raw meat funk on seasoning shakers. A few days later you pick up seasoning shaker and now you’ve got cross contamination. I worked for frito lay for 5 years, we had to go through extensive classes and be very careful with contamination. Please be safe, wearing gloves doesn’t make magic. If you’re unable to swap gloves or wash hands, simply wrap paper towel around seasoning containers before you begin. Please be food safe,
I've used several of Mad's cooking tips. My brisket turns out delicious. I don't smother the cut I smoke, roast, or grill with rubs, salt, or pepper. I season lightly. A little salt. A little pepper. Maybe a light rub with blackstrap molasses on pork before seasoning with salt and pepper. My favorite summers were those spent west of the escarpment in the Jackson Purchase enjoying barbecue, brisket, or catfish washed down with a cold Dr. Pepper.
So the key to the flavor of the bouillon is msg. Add a little msg to your rub and you get the same umami effect, lol. Personally, i use the dasida brand powders. Knorr powders seem like dried soup base which includes pepper onion powder parsley. The dasida chicken powder seems like straight freeze dried broth. If you add water to knorr powders its slightly gritty and you can see the added seasonings. The dasida powder becomes a clear broth. So basically, i add a little of dasida chicken powder to everything especially my fried rice.
Actually, that is the real secret. It’s what I use on most of my rubs and marinades. Skip the premade bouillon. They are made with maltodextrin. I avoid all processed sugars.
Good vid! My go to for beef has been beef bouillon, Lawry’s, and SPG. For those who haven’t tried it yet, Kosmos Q brisket mop and beef consommé. Your welcome!
Hello fellow scientist! So I keep Knorr Tomato Bouillon with Chicken for that brisket rub, add pepper of course and like you a little extra course salt. I use the Tomato bouillon with chicken for everything, sometimes just to up the flavor sprinkled on steak,chicken, in water for noodles, eggs, you name it. I almost always do salt and pepper only, being from Colorado I call it "Texas Style" seasoned.
A while back you did some testing of cooking methods with the foil boats for briskets. Was wondering if the effect is similar to Lyndon Johnsons barbecue cooks method. The difference is he used cast iron roasters or shallow duch ovens with no lids. The cooks name was Walter Jetton and it would be interesting to see your take on his method. Have read his methods and tried them. I think i did it right and it turned out good in my opinion. A pro like you i think could make more sense out of his writings. Thanks and keep up the good work
Back in my competition days I used rubs with MSG which is what a big part of bullion is. I've done it more recently and didn't taste much difference from my standard rub. But my own rub recipe uses powdered Worcestershire so it has lots of umami as well.
Try Knorr Beef concentrate. It's water-based and has onion, garlic, and other seasonings in it. I use it first, then add some beef rub on top (salt, pepper, crushed celery seed.) I concur with your choice of pecan fuel. I use a pellet smoker (Traeger Texas) and find that the hickory smoke irritates my gut, too acidic. Pecan works for beef and foul equally well. Almond is similar to pecan, and the Knotty Wood wine-infused almond pellets that you like is also a winner, but pricey.
An excellent binder for your seasoning is Marmite, it really enhances the beef flavour, much like bullion powder, it works especially on a slow roaster like a brisket or short rib.
Been using boullion powder and Demi-glaze powder for 20+ years. Grandma and Mom used them all the time in the 60sxabd 70s, it was always around. Besides the initial salting of the the meat(kosher salt - dry brine) anytime I need salt or flavor, I use the powder.
I've used knorr chicken bullion on my bbq and in my burgers for last 20 years along with a bit of own mix of glutamate, guanylate, and inosinate that we jokingly call magic salt around the house. It's hard to explain just how much flavor this combination brings out in just about every sort of food... plus that magic salt mix is good on just about anything, it works a treat on ice cream or even just plain old veggies. Even had savory iceburg lettuce? it's kinda weird but soooo good.
I like to use a Cambodian marinade/rub/paste called kroeung for my smoked chicken wings. One of the recipes I referenced added just a pinch of chicken soup base and it makes all the difference.
That Knorr beef flavor is really hard to find here in east Texas. I can always find the chicken or tomato flavors but for some reason the beef alway out of stock. I have used it on steaks before and love it. I will give it a try on brisket next time we fire up the smoker. Thanks for the tip! Great video!
Hey, Jeremy. Do you think it would have similar results if you dissolve the Knorr in water and just make a spritz out of it, using on a regular salt and pepper seasoned meat?
I appreciate your videos! Your briskets always look so juicy and tender! Anytime i smoke brisket i always come back to your brisket slicing teaching video. Im always worried im going to forget and unintentionally slice my brisket with the grain.
I generally only use mustard, salt, and pepper. I get these Savory Choice concentrated broth packets, beef and chicken, I use them for a lot of things. Next brisket I smoke, I'm going to try adding a few of the beef packets to the mustard before rubbing it on.
I always enjoy your videos. Thanks for all your hard work putting your content out. For those of us who react negatively to Monosodium glutamate (MSG), be aware that it's listed as the third ingredient in Knoor's Beef Broth Powder. I looked it up on their website, and it's factual. MSG makes all food taste better, as its intent is to enhance flavor. However, it has known short-term side effects that, for some, can be serious. For me, I generally just feel irritable and uncomfortable in my skin. Almost itchy. It's commonly snuck into restaurants and packaged foods, so mediocre becomes better. It makes you feel hungry shortly after eating a big meal. That's a good reason to go back for seconds on that juicy brisket. Haha! Apologies if I sound like a squasher but it is worth knowing before serving your brisket to a group if you don't know everyone's tolerance.
We noticed the same when reading the product label. Our family is MSG allergic, as well as Gluten (auto immune disease impacted). The MSG is the reason the Fiesta and Knorr rubbed briskets were more flavorful. Thanks for the excellent RUclips videos.
Good afternoon Jeremy, great video. I’m smoking a 14 pound brisket this weekend, I did buy some powdered beef broth. What do you think about putting mustard on as a binder first as I’ve done before with brisket seasonings
I don't know if you can get these in the states, but I used a stock pot (basically just very concentrated beef stock in gelatinous form, 1 stock pot makes 1L of stock) I melted it in a little water and used it as a binder on the brisket before an SPG rub and it tasted amazing.
Good video! I use a salt/pepper/garlic mix for my brisket rub. After seeing this, I think I will experiment a bit with some beef bullion powder in the mix. Thanks for the video!
I've seen competition chili recipe's that do this. Makes sense this would be a good thing for BBQ rubs as well. Haven't tried it myself but I may give it a shot the next time I mix up a batch of my standard rub.
Thank you so much for you and your family. Your testing and prof has helped me become a.way better bbqer. It's episodes like this that the normal guy can't afford to do and you manage to do this and help us out. Thank you!
Jeremy!! What about doing a test of 3 briskets again and the test is, one salt pepper beef bouillon rub like in this video, the second salt and pepper only but sprayed with beef bouillon during the cook on dry spots, the third salt and pepper but once you wrap you sprinkle the bouillon half a tablespoon on the paper then half a tablespoon on the brisket!
Been using this for years, it's popular in California BBQ. Btw, you didn't need to add extra salt with the bouillon since it's mostly salt to begin with. It's amazing and now it looks like our secrets out.
Love MPW! "The Devil in the Kitchen" is an excellent read. I have tried his Knorr hacks and they work well - Thanks for sharing this BBQ Hack! Can't wait to try it!
As much as I hate ads, I'll tell ya, Jocko Hydrate is the most delicious sports drink in existence, and Gaterade/Powderade is genuinely in trouble once people find out. One of their guys let us try some when staying at a hotel of mine; I took 2 sips and bought 3 cases. Magical stuff.
I'm not at all surprised. I've not tried with brisket specifically, but I've used some of the Better Than Bullion pastes on different meats and had them all come out amazingly. So much rich flavor added!
I add beef bullion to my bead soups. It adds that bit of flavor that rounds out the taste of the beans, without overpowering. I may try the ham stock bullion the next time I make bean aoup.
Hey Jeremy, love all your videos. Always entertaining and great tips. Even better food. Could you possibly do a turkey leg video? Trying to get mine just right but can't quite get them to perfection. 😢
I'm with ya if cooking for myself. Salt and pepper is more than enough. I'm definately a "less is more" guy these days. Sometimes I'll even eat a rack of ribs plain with no seasoning, salt, or sauce that just has a nice crust on it and enjoy every bite of its own greasy flavor. 😋
i remember Jirby from Goldees saying he has used beef boullion in addition to a few other spices. Ive tried it like he did, but not like this. i will have to try this method out!!
Great video man. FYI, I’ve been doing this years in comps. Sam’s club has a concentrate, paste/mud if you will. Ya know, tweak and tune an injection if you will. 😎😎✌️✌️
Just buy a jar of Accent "flavor enhancer" 'cause when adding any type of base/boulion powder/paste is just adding the Monosodium Glutamate aka MSG and Accent is just that!
The bullion has isononanoic acid as well which is another amino acid much like MSG but can boost the perceived umami by up to 8 times when used in the right ratio to salt and MSG, so using straight MSG isn't going to give you the same flavor outcome.
Agreed. Its not all its cracked up to be. Doesnt agree with me at all. (Much research) Unfortunately. Here in Australia, its just "beef stock powder" no msg. Am going to try this. 👍
I have a bottle of this product. Actually 3, pork, chicken, beef. They are delicious. Especially the beef. I also have products like, "better than bouillon" which are also good products.
We've been doing that a long time, especially with roasts. The stuff just seems to make beef, well, beefier, if that's such a thing. Plus the flavor gets into the potatoes and other veggies better. Looks like it gets added into my rubs now!
Use your favorite brisket rub and cook to finish. Then make beef bullion using beef bullion paste and boiling water and brisket trimmings and pour that into a foil pan and place into a warmer rack at 170 overnight if you need it by afternoon the next day or from morning till evening and it will knock your socks off.
Compared to the Better Than Bullion paste I use I would expect powder to be a little harder to get an even application with. Although it should be similar to applying a rub I suppose.
Besides MSG, Asian BBQ people been using bullion cubes as long as I remember. The only difference we don't do Dry Rub. The common practice is Wet Rub fancy word for marinade. When I do rib eye or T-Bone steaks depending on my mood? I use MSG or Bullion.
Wondered if this was comparable. I use charcoal and wood chunks on a wsm, sometimes pellet, family loves the injection/rub combo, may use this replacing some of the rub since it has the glutamate trifecta.
Those Knorr bouillon powders are flavor bombs! I've been using them for years, in all sorts of things. I have four different flavors in my cabinet, and they're all fantastic. Oddly, I've never actually used them in, or in place of, a rub. And I have no idea why! My next cook will definitely involve one of them. Thanks for putting this in my head!
I have had this process in the back of my mind for some time but the product I wish to use is a wet product will have to try very well done 👏 good 👍 info video well done God Bless
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There's a lot of crap in beef bouillon, so that would be automatically a factor in whether someone wants to use it or not. I'd rather good use a good professional rub....such as Meat Church stuff....any day of the week....or mix my own. The crap Americans put in their food....is a big factor in why they are so damn fat, on the whole, as a country.
I've seen a few videos of people rubbing mayo on their brisket before seasoning, I'd like to see you try it so I don't mess up a brisket experimenting, that's your job 😂
Badger Milk
BTW… bouillon powder is WAY cheaper in the Hispanic section at Walmart than it is in the spice section.
This comment should be pinned
Most spices are cheaper like that
Goya?
Most importantly, just about anything coming from outside the U.S. is going to be a lot less poisoning.
@@stephenlea5765 knorr
I knew an old farmer way back in the day, and he barbecued pork butts in an indirect smoker using nothing but pecan hulls. He would start the fire with a bit of hickory kindling, but when the meat went into the smoker, the fire was all pecan hulls. I was standing out there shooting the breeze with him one day, and a pickup truck pulled into the end of his driveway. The guy in the back of the truck hollered "Hey, Jim!" and threw two BIG bags of pecan hulls out into Jim's yard. He grinned and waved and we put the bags of pecan hulls into his barn. The man's barbecue was exquisite and unique. He could have made a fortune with it if he was so inclined. He was busy raising horses, though. I saw a colt born one afternoon when I was there. I watched him stand up on his little shaky legs and start walking around. That was nothing short of amazing.
Amazing story... My mother grew up in South Texas and she can recognize the woods used during smoking... I returned home with some Beef Tallow rendered from a few briskets I smoked with my close friends... One was a delicious Pecan Wood Blend. The others where Hickory, Cherry, and Apple wood... The Pecan Hulls sounds like it would do a fantastic job...
Hey bud, I'm from Texas too. I'm a Back Yard Cook. I have never competed in the BBQ world and I don't think I would ever like too and besides I'm 70 years old now and trying to please someone else, well that's not for me. But I have been using beef bullion all my life. Learned from my father. What I use now just for connivence is a base layer of bullion, follow with the Fiesta Brisket Rub and finished off with Fiesta Orange Pepper. Similar to Lemon Pepper but made with orange. We, my family and I think this is the way to go. I can't blame my kids for liking it, this is what they grew up with. On those occasions that I need to kick up the flavor a bit, like if I'm having people over, Then I'll use the bullion as in injection as well to boost the flavor. I really enjoy your channel. Keep up the good work.
Competition BBQ sucks. All the same, no individuality. They would all say my ribs are over cooked. However, at the last cookoff, mine disapeared before everyone elses and never a complaint!
@@robertdinicola9225I’m with you on that. Competition ribs have too much bite for me. They need to melt off the bone.
I like ribs you can easily bite off the bone. I don't want it falling off like a roast but I don't want meat stuck on the bone when I'm done eating them. There's a perfect medium in there. Last ribs I made off my new pellet smoker were like roast. I need to cut back on the time maybe by an hour
@sw01ller i agree with the fall off the bone desire. I have only made ribs once in my life and they were the fall off the bone type. I made them on my grill with a smoke tube. I want to try them again on my smoker.
You are a liar!
I was the pit master for a Steakhouse in the late 90's early 2000's. They served oak fire steaks including slow roasted prime rib..sliced then seasoned and grilled. They rubbed the prime rib with pure powered Au 'Ju mix then roasted. Then once cut they seasoned the prime rib slices and all steaks with 2 parts powered Au 'Ju mix (or beef base) 1 part lemon pepper and 1 part Lowerys Season salt. These grilled over an oak fire made these steaks amazing and this steakhouse super popular.
Are they still open?
@@glenbarris6002 there is one location left Durango's Steakhouse in Titusville FL. They had around 15 locations at one time throughout Florida and Georgia
Lawrey's is the best season salt on the market. I was turned on to it in 1980 eating a steak at Lawrey's Restaurant in LA. My dad never really seasoned his steaks or chickens we ate, just relied on the wood charcoal. It was the best steak I had ever had, that is when I learned about seasoning and when I returned to Houston started cooking differently. 45 years later its still my main ingredient in all of my rubs. I have also used bullion cubes in a lot of recipes...You can brine with it as well.
@@jakethebarber1 I miss Durango's so much! I'm a prime rib fanatic and nobody did it better than Durango's. It was a sad day when they closed down our location.
TYVM. another, great show from a great RUclipsr.
back in '83 when i was Exec Chef for a Chain of Delis in Boston the owner hired an elderly deli dude from NYC to teach us the secrets to some NYC classics. the one thing that i still make from time to time decades later is his "Pastrami" recipe.
after rubbing a cured corned beef brisket with salt, pepper, smoked paprika, and onion & garlic powders, he would then rub the meat with a mixture of beef base paste (Minors, not powdered), yellow ball park mustard and and dry fried onions. then sprinkle on more black pepper. then it would go into the oven for a slow cook.
not traditional by any means, but the crispy crunchy bark was out of this world and we always sold it out at lunch time.
☮❤🙏
Can you give us a measured recipe please??
@@patrickgalle1277 i have never measured it.
I'm trying this next time I want pastrami! Thank you!
Yeast extract is an umami bomb. In countries where Vegemite and Marmite is popular, it is used as a replacement for beef stock. It is even mixed with hot water as a winter broth.
100% agree with this. I always use Vegemite in my chili to add some delicious flavour
@@tateastillReally?
I used this yesterday for a brisket with friends and it came out amazing. I starting cooking it before I knew my wife invited others, so I was a bit nervous about serving an "experiment." But I got complements all night and even this morning...ha. I used 3/4 beef bouillon powder, 1/4 seasoned salt for the base rub, followed with black pepper for the second coating. Mostly oak with some mesquite wood for the smoker.
I’ve tried this idea.
I create a mix that is 1/2 bottle of Meat Church Holy Cow and I add to 1/2 full bottle 1/2 inch of each: coarse pepper, lawry’s salt, garlic powder and beef bouillon.
Binder: Umami Black Garlic Sauce. Seasoning: 16 Mesh BP (Heavy), Diamond Crystal Kosher Salt, 50/50 mix of Lawrys and Beef Bouillon. Wrap: Butcher paper and tallow. Pretty hard to beat.
That sounds awesome! Thanks for sharing
Sounds way too salty. Why use lawrys and kosher salt? Don't need lawrys
@@HVACRTECH-83 the tallow will cancel out most of the salt
@@matthewhairell849think this guy also did a video on tallow not being 100%myth but something to not being needed as once thought
@@KevinDurantOfficialFittness it’s not needed. Depends on the cut and how you trim it
I have been doing just salt/pepper... 5 hours on the smoker with mesquite or pecan... then finishing in the oven at 275 in a foil pan, covered with foil. But I slice onions to put on the bottom of the pan and over the top of the brisket. OMG it comes out so good. And you have the onions to go with it.
That sounds terrible, you finish in the oven? Gross
When I smoke a prime chuck roast, when it's time to wrap, I put the roast in a foil pain, I make a solution of Better Than Bullion beef flavor with added Worcestershire sauce and granulated garlic powder and 16 mesh black pepper in hot water. I very slowly drizzle/pour the liquid over the roast, trying not to wash off any bark. I add some beef tallow over the top and then cover the pain tightly with foil. I actually like it better than brisket.
I watched this video a couple weeks ago, and I was intrieged. Just before T-giving I grilled some steakes for friends .....and since the grill was hot and there was still lots of good coals going I grabbed a couple of pork loins i had and .....the only boullion I had was "Better than Bouillion" Beef & garlic. So I rubbed it on them with some salt and pepper.
You say "Beef Bouillion on Pork loins??"Yup I did it. IT WAS THE BEST SMOKE i HAVE EVER TASTED! Deep rich smoky flavor ! I will use this as a rub from now on!
I've always used the Better Than Bouillon paste on my chuck roasts and some other beef recipes. Curious how that would compare to the powder.
Same, make a slurry with a touch of hot water; then SPG rub..
And that would be instead of a binder???
@donwalker4255 yes, slather it on, rub it down; season as usual..
I’ve been using 16 mesh black pepper and Knorr Tomato Bouillon chicken flavor and I love it. (No extra salt) Black pepper first and semi generous bouillon second. A good chunk of the finer seasoning is lost in the cook so don’t worry about over salting. Remember, it’s a big chunk of meat so it can handle it a slight over season. Great work!
Thanks!
I've used Better Than Bouillon garlic straight out of the jar as a binder. Then rub mix of 50% beef bouillon powder, 25% Lawry's, and 25% dry onion soup mix with dehydrated onions removed. Pretty good results
Another Great Video Jeremy! I watch all of your videos for anything new. I know Brisket smoking processes change regularly and I'm 68 years old and have tried each and every one of them as they all evolve. I was very anxious to see this new twist and as usual I was very entertained. Great Job! The ONLY setback for me, and I'm NOT alone here, is the MSG. I love the "Powdered Beef Bouillon" idea and I'm already online doing research for one that is MSG FREE! Thank you again my friend for the Idea and keep these videos rolling! For me and My Crowd, I'll try the SPG using the No MSG Beef Bouillion for my group to get their reaction. Love ya Brother!
If you touch raw meat with gloves or bare hands, then touch the seasoning shakers, you’ve just got raw meat funk on seasoning shakers. A few days later you pick up seasoning shaker and now you’ve got cross contamination.
I worked for frito lay for 5 years, we had to go through extensive classes and be very careful with contamination. Please be safe, wearing gloves doesn’t make magic. If you’re unable to swap gloves or wash hands, simply wrap paper towel around seasoning containers before you begin.
Please be food safe,
Settle down. Was he cooking for the public. Chill
My buddy in Texas seen you last weekend and said your brisket was the best he has ever had.
I've used several of Mad's cooking tips. My brisket turns out delicious. I don't smother the cut I smoke, roast, or grill with rubs, salt, or pepper. I season lightly. A little salt. A little pepper. Maybe a light rub with blackstrap molasses on pork before seasoning with salt and pepper. My favorite summers were those spent west of the escarpment in the Jackson Purchase enjoying barbecue, brisket, or catfish washed down with a cold Dr. Pepper.
So the key to the flavor of the bouillon is msg. Add a little msg to your rub and you get the same umami effect, lol. Personally, i use the dasida brand powders. Knorr powders seem like dried soup base which includes pepper onion powder parsley. The dasida chicken powder seems like straight freeze dried broth. If you add water to knorr powders its slightly gritty and you can see the added seasonings. The dasida powder becomes a clear broth. So basically, i add a little of dasida chicken powder to everything especially my fried rice.
Actually, that is the real secret. It’s what I use on most of my rubs and marinades. Skip the premade bouillon. They are made with maltodextrin. I avoid all processed sugars.
Good vid! My go to for beef has been beef bouillon, Lawry’s, and SPG. For those who haven’t tried it yet, Kosmos Q brisket mop and beef consommé. Your welcome!
Hello fellow scientist! So I keep Knorr Tomato Bouillon with Chicken for that brisket rub, add pepper of course and like you a little extra course salt. I use the Tomato bouillon with chicken for everything, sometimes just to up the flavor sprinkled on steak,chicken, in water for noodles, eggs, you name it. I almost always do salt and pepper only, being from Colorado I call it "Texas Style" seasoned.
A while back you did some testing of cooking methods with the foil boats for briskets. Was wondering if the effect is similar to Lyndon Johnsons barbecue cooks method. The difference is he used cast iron roasters or shallow duch ovens with no lids. The cooks name was Walter Jetton and it would be interesting to see your take on his method. Have read his methods and tried them. I think i did it right and it turned out good in my opinion. A pro like you i think could make more sense out of his writings. Thanks and keep up the good work
Back in my competition days I used rubs with MSG which is what a big part of bullion is. I've done it more recently and didn't taste much difference from my standard rub. But my own rub recipe uses powdered Worcestershire so it has lots of umami as well.
I use that bullion as a 24hr marinade for beef tips and stew meat. Works great for adding flavor and as a meat tenderizer
A nice tri-tip with the 24 bullion dry marinade sounds great.
I’ve been making brisket rub out of beef bouillon, salt, pepper, and garlic for decades. Love it.
Any chance you'd share your mix measurements, please? I was thinking "where's the garlic?" during J's presentation. Cheers!
which brand beef bouillon?
Same here, bro!😁
Try Knorr Beef concentrate. It's water-based and has onion, garlic, and other seasonings in it. I use it first, then add some beef rub on top (salt, pepper, crushed celery seed.) I concur with your choice of pecan fuel. I use a pellet smoker (Traeger Texas) and find that the hickory smoke irritates my gut, too acidic. Pecan works for beef and foul equally well. Almond is similar to pecan, and the Knotty Wood wine-infused almond pellets that you like is also a winner, but pricey.
An excellent binder for your seasoning is Marmite, it really enhances the beef flavour, much like bullion powder, it works especially on a slow roaster like a brisket or short rib.
Been using boullion powder and Demi-glaze powder for 20+ years. Grandma and Mom used them all the time in the 60sxabd 70s, it was always around. Besides the initial salting of the the meat(kosher salt - dry brine) anytime I need salt or flavor, I use the powder.
I've used knorr chicken bullion on my bbq and in my burgers for last 20 years along with a bit of own mix of glutamate, guanylate, and inosinate that we jokingly call magic salt around the house. It's hard to explain just how much flavor this combination brings out in just about every sort of food... plus that magic salt mix is good on just about anything, it works a treat on ice cream or even just plain old veggies. Even had savory iceburg lettuce? it's kinda weird but soooo good.
I like to use a Cambodian marinade/rub/paste called kroeung for my smoked chicken wings. One of the recipes I referenced added just a pinch of chicken soup base and it makes all the difference.
That Knorr beef flavor is really hard to find here in east Texas. I can always find the chicken or tomato flavors but for some reason the beef alway out of stock. I have used it on steaks before and love it. I will give it a try on brisket next time we fire up the smoker. Thanks for the tip! Great video!
And now you know why it’s always out of stock 😂
It’s easy. Look in Mexican food section if not in soup section. Walmart has it in every store.
Been using powdered bouillon with GSP for over 10 years. Loved the flavor and I think it helps build the bark. Loved the video
Hey, Jeremy. Do you think it would have similar results if you dissolve the Knorr in water and just make a spritz out of it, using on a regular salt and pepper seasoned meat?
This what I do exactly
Saw this being used in a Jirby video a couple years back, surprised you hadn’t caught onto it back then.
Ever done a test with that exhaust fan on and off to see how much it will effect the draw and the way it cooks?
Walmart price: Knorr Granulated Beef Flavor Bouillon, 7.9 oz Jar $2.43. Knorr Granulated Beef Bouillon, 32.0 oz Jar $5.98
Great video , for spare ribs do you think knorr chicken or vegetable bullion would be a good idea ?
@12:20 If i added that much wood my brazos would be at 500.. How do you rock a fire that large and keep 250?
I appreciate your videos! Your briskets always look so juicy and tender! Anytime i smoke brisket i always come back to your brisket slicing teaching video. Im always worried im going to forget and unintentionally slice my brisket with the grain.
Great comparison video. Never thought or heard about the beef bouillon trick. Can't wait to try.. Thanks Jeremy
I generally only use mustard, salt, and pepper. I get these Savory Choice concentrated broth packets, beef and chicken, I use them for a lot of things. Next brisket I smoke, I'm going to try adding a few of the beef packets to the mustard before rubbing it on.
I always enjoy your videos. Thanks for all your hard work putting your content out. For those of us who react negatively to Monosodium glutamate (MSG), be aware that it's listed as the third ingredient in Knoor's Beef Broth Powder. I looked it up on their website, and it's factual. MSG makes all food taste better, as its intent is to enhance flavor. However, it has known short-term side effects that, for some, can be serious. For me, I generally just feel irritable and uncomfortable in my skin. Almost itchy. It's commonly snuck into restaurants and packaged foods, so mediocre becomes better. It makes you feel hungry shortly after eating a big meal. That's a good reason to go back for seconds on that juicy brisket. Haha! Apologies if I sound like a squasher but it is worth knowing before serving your brisket to a group if you don't know everyone's tolerance.
We noticed the same when reading the product label. Our family is MSG allergic, as well as Gluten (auto immune disease impacted). The MSG is the reason the Fiesta and Knorr rubbed briskets were more flavorful. Thanks for the excellent RUclips videos.
Jeremy, bought the Brazos after watching a ton of your videos, never looked back
Good afternoon Jeremy, great video. I’m smoking a 14 pound brisket this weekend, I did buy some powdered beef broth. What do you think about putting mustard on as a binder first as I’ve done before with brisket seasonings
I don't know if you can get these in the states, but I used a stock pot (basically just very concentrated beef stock in gelatinous form, 1 stock pot makes 1L of stock) I melted it in a little water and used it as a binder on the brisket before an SPG rub and it tasted amazing.
Good video! I use a salt/pepper/garlic mix for my brisket rub. After seeing this, I think I will experiment a bit with some beef bullion powder in the mix. Thanks for the video!
I'm going to try this on my next brisket. Thanks!
Amazing comparison thank you for what you do. What did you wrap the briskets in?
I think I saw the final one (beef bullion test) wrapped in a foil boat. There was maybe one second of video I saw that right before he pulled it off.
I've seen competition chili recipe's that do this. Makes sense this would be a good thing for BBQ rubs as well. Haven't tried it myself but I may give it a shot the next time I mix up a batch of my standard rub.
I think the tell-tale sign of anything that adds an umami aspect is certainly, "Why is this so good?!" Looks and sounds amazing!
Liked this video. Gonna try the bullion on my next tenderloin filet. Thanks!
Thank you so much for you and your family. Your testing and prof has helped me become a.way better bbqer. It's episodes like this that the normal guy can't afford to do and you manage to do this and help us out. Thank you!
It was so awesome meeting you the other day. Excited to see the results of this one!
Jeremy!! What about doing a test of 3 briskets again and the test is, one salt pepper beef bouillon rub like in this video, the second salt and pepper only but sprayed with beef bouillon during the cook on dry spots, the third salt and pepper but once you wrap you sprinkle the bouillon half a tablespoon on the paper then half a tablespoon on the brisket!
Meatchurch guy here (Also Marlcom Reed.) I wonder how this would work on fast cooks? Might need to try this on a reverse-sear steak. Great video!!
Been using this for years, it's popular in California BBQ. Btw, you didn't need to add extra salt with the bouillon since it's mostly salt to begin with. It's amazing and now it looks like our secrets out.
What would you think of using the bullion powder during the smoking, but when wrapping adding some tallow?
Also, I just saw your video with Terrence and I thought it’s absolutely amazing because I didn’t realize you smoke cigars
Love MPW! "The Devil in the Kitchen" is an excellent read.
I have tried his Knorr hacks and they work well - Thanks for sharing this BBQ Hack! Can't wait to try it!
As much as I hate ads, I'll tell ya, Jocko Hydrate is the most delicious sports drink in existence, and Gaterade/Powderade is genuinely in trouble once people find out. One of their guys let us try some when staying at a hotel of mine; I took 2 sips and bought 3 cases. Magical stuff.
Boullion, however you spell it, is certainly worth a try, thank you! I would like to find one without msg in it tho.
Excellent experiment! You looked like your mind was playing tricks on you when you tried the beef bouillon. Thanks for the continuous content.
I'm not at all surprised. I've not tried with brisket specifically, but I've used some of the Better Than Bullion pastes on different meats and had them all come out amazingly. So much rich flavor added!
I add beef bullion to my bead soups. It adds that bit of flavor that rounds out the taste of the beans, without overpowering. I may try the ham stock bullion the next time I make bean aoup.
Hey Jeremy, love all your videos. Always entertaining and great tips. Even better food. Could you possibly do a turkey leg video? Trying to get mine just right but can't quite get them to perfection. 😢
Yes, so need to do this. We drill so many miles of oil and gas pipes already
I have Worcestershire powder I add into my rub. It's phenomenal on brisket
Base the brisket with fish sauce, use it like a binder. Salt, lots of blk pper, garlic powder. Great umami flavor
best BBQ youtuber! ive oerfected my brisker on a off set watching your videos
I'm with ya if cooking for myself. Salt and pepper is more than enough. I'm definately a "less is more" guy these days. Sometimes I'll even eat a rack of ribs plain with no seasoning, salt, or sauce that just has a nice crust on it and enjoy every bite of its own greasy flavor. 😋
i remember Jirby from Goldees saying he has used beef boullion in addition to a few other spices. Ive tried it like he did, but not like this. i will have to try this method out!!
What are you using for the pan to catch your fallout coals and ash?
I use it for my beef rub and sub it for salt. So my salt ratio to pepper go 1/3 kosher, 1/3 lawrys and 1/3 beef granules for the salt ratio
Dude… Your content is the absolute leader in this space. Off to buy some more beef bullion
Sorry if i missed it,but where they WAGU briskets or prime ect.That does make a difference,along with his flawless techq.
Looking forward to trying the beef bouillon powder on my next brisket. Thanks
NC here love watching and learning
Great video man. FYI, I’ve been doing this years in comps. Sam’s club has a concentrate, paste/mud if you will. Ya know, tweak and tune an injection if you will. 😎😎✌️✌️
I use a "standard" rub then use this in my wrap on brisket with lard and butter. Kind of like a compound butter.
Just buy a jar of Accent "flavor enhancer" 'cause when adding any type of base/boulion powder/paste is just adding the Monosodium Glutamate aka MSG and Accent is just that!
Great idea; I hope he tests this
MSG is the bulk of it, but it is not all that is at work in Knorr powder. The inosate/guanylate and beef powder do make a difference
The bullion has isononanoic acid as well which is another amino acid much like MSG but can boost the perceived umami by up to 8 times when used in the right ratio to salt and MSG, so using straight MSG isn't going to give you the same flavor outcome.
Agreed. Its not all its cracked up to be. Doesnt agree with me at all. (Much research) Unfortunately. Here in Australia, its just "beef stock powder" no msg. Am going to try this. 👍
@@zigzag3349 inosinic acid breaks down easily at high temperatures and for a long cook, so it won't contribute to the flavors after barbecuing.
Saw you on 35 north in san antonio texas or I think it was you pulling one of your smoker's love your videos.
I have a bottle of this product. Actually 3, pork, chicken, beef. They are delicious. Especially the beef. I also have products like, "better than bouillon" which are also good products.
We've been doing that a long time, especially with roasts. The stuff just seems to make beef, well, beefier, if that's such a thing. Plus the flavor gets into the potatoes and other veggies better. Looks like it gets added into my rubs now!
Use a shaker for the bouillon power next time so you could control it better.
I’ve been using better than bouillon roast beef as my binder for years and have always been happy with it
Great stuff. Expensive for little you get but I use.
Knorr makes beef stock concentrate in a squeeze bottle. Trying using it as a binder. I'll let you know if it works
Use your favorite brisket rub and cook to finish. Then make beef bullion using beef bullion paste and boiling water and brisket trimmings and pour that into a foil pan and place into a warmer rack at 170 overnight if you need it by afternoon the next day or from morning till evening and it will knock your socks off.
I’m going to email Cosmo’s barbecue and have him grill steaks with beef bouillon as powder. 😂 awesome video
Compared to the Better Than Bullion paste I use I would expect powder to be a little harder to get an even application with. Although it should be similar to applying a rub I suppose.
Besides MSG, Asian BBQ people been using bullion cubes as long as I remember. The only difference we don't do Dry Rub. The common practice is Wet Rub fancy word for marinade. When I do rib eye or T-Bone steaks depending on my mood? I use MSG or Bullion.
Harry Soo did a similar comparison on you tube several years ago. Worth looking at
Wondered if this was comparable. I use charcoal and wood chunks on a wsm, sometimes pellet, family loves the injection/rub combo, may use this replacing some of the rub since it has the glutamate trifecta.
I tried it on a select brisket last week, it turned out great.
Those Knorr bouillon powders are flavor bombs! I've been using them for years, in all sorts of things. I have four different flavors in my cabinet, and they're all fantastic. Oddly, I've never actually used them in, or in place of, a rub. And I have no idea why! My next cook will definitely involve one of them. Thanks for putting this in my head!
Have you ever used beef base? I have done it on brisket style cooked chuck. Full packer is just too big a piece for me.
I have had this process in the back of my mind for some time but the product I wish to use is a wet product will have to try very well done 👏 good 👍 info video well done God Bless
My last time beef smoking I used a rub that had powdered au jus in it
Did you use salt along with the Boullion powder? Thank you