Does this simple trick make BBQ more juicy?
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- Опубликовано: 11 окт 2023
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Cool test. I know Franklin doesn’t add a top rack because he believes the evaporative cooling is too high for bark to develop so wonder at which point the line gets crossed from helping to hurting
This is great data but now I want to know what the data would’ve looked like on a third test with one brisket and a water pan, just so we could see a brisket with no water pan, one with, and them fully loaded.
Great stuff as usual though. It’s these little details that help elevate and evolve the bbq scene.
That's awesome! Thanks for the insight. I've been smoking foods for a few years now but in the last few months have REALLY gotten into it. I've been enjoying your videos and it's cool to see your progression over the years. Thanks for the hard work Steve!
Your best video ever! I’m saving this video. Thank you!! So close to 100k subscribers congratulations!
I need to load my trunk with 16 hunks of meat! LOL Great video Steve. It makes a great argument for steam injection for backyard BBQ
Interesting 👍
Got your rub from Amazon a couple of days ago, used it on steak and some ground burger so far. It's amazing 👏 using it on brisket this weekend 🙌
Well that settles it. For juicier BBQ I just have to load my Camp Chef with $200 of meat at a time.
$200? You either missed a 0, or brisket is basically free where you are. For some contrast, I’m in New England and in the last year I’ve seen prices as high as $10/lb for choice brisket, and as low as $5/lb. Pre-pandemic, I could get prime for $2-3/lb.
Fill the bottom with water pans 😂
Did you factor in each day's humidity outside?
Beerlao! That is my go to beer over here. Great video Steve. I wonder if the steam injection method would work even better with a fully loaded cooker?
How does that differ from adding a water pan?
Has anyone experimented with Waltons meatgistics method of adding a wicking towel to a water pan to add more humidity? Smoketrails convinced me I need more humidity but I’m not cutting a hole in my smoker or spending $300 in meat every cook😅😂.
I experimented with it a few years ago. It works but the towels get super dirty. Kind of a pain in the ass
So should i be keeping track of the wetbulb temp and do the wrap when the brisket hits that temp?
Not really necessary. If you want to wrap at the stall it's easier to just put a probe in the meat and wrap when it stalls. It's just a good thing to know. If your brisket stalls low then there's low humidity. If it stalls high that's good because there's higher humidity.
Water and protein moisture aren’t exactly the same though. May show up on the meter but if this was a rotisserie dripping and basting itself would it actually raise that stall temp higher yet? Making a better product?
@@edmaurin3682 I saw a rotisserie brisket once and there was a thick layer of liquid fat just hanging to the outside. Had to of changed things
Super experiment. But not as good as your Brisket Rub. That stuff is the best.
There is no way you aren't being paid by BigMeat to put this video out. ;)
I went to bigmeat dot com to see if i could get sponsored and it's not what I expected.
Ceckout the old country "smokhouse" pit.
Add a half a watermelon in the smoker, its A LOT cheaper then adding a bunch of meats.
Not a bad idea
@@SmokeTrailsBBQ wouldn’t that just have the same effect as a water pan?
Probaby, I was joking but im sure it would help although i would be afraid to test it hot and fast and have the rind split open and leak watermelon juices all over the smoker.@@ericwillard2364
I know you will need help eating all that meat, so I'm in illinois, so just let me know where to come help you eat all that goodness
so 61-58 is 3. canadian maths?
And closer to 2 if you don't round.