I cooked BRISKET at the WORLD CHAMPIONSHIP OF BBQ and THIS Happened!

Byamazingfoodstv


Get LET’S GOW General Purpose BBQ Rub here!

(not currently available in Canada)

Smoke Trails Brisket Rub
Get Smoke Trails BBQ Brisket Rub here!

Canada (In Stock!):

Toolshed Brewery and Graham’s BBQ classes:

–
–

Meat Pump Injector:

Shaker jar lids:
_______________

JOIN MY PATREON:

______________

GET INVOLVED IN THE SMOKE TRAILS COMMUNITY

Smoke Trails BBQ Nerds Facebook Group:

Instagram:

_______________

RECCOMENDED PRODUCTS

Get Smokin’ Pecan Pellets here for 10% off by using code SMOKETRAILS on checkout!: (first time customers only)

Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here:

Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):

Use code “Smoke Force” for 10% off rubs, sauces and more at

14″ Slicing Knife:

Gloves in a Bottle:

Oklahoma Joes Fire Basket:

Cutting board (get a big one with juice channels, trust me):

Cotton Gloves:

Black Nitrile Gloves:

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):

Butcher paper (also for wrapping):

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):

Wood chips (for electric smokers):

This video contains affiliate links. I earn a small commission to help support my channel when you purchase through these links.

source

Similar Posts

32 Comments

  2. Why do you keep saying Both your rubs are available on Amazon? Only 1 is and the other has been out for almost a year now? It can’t be that big of a supply chain issue.
    Also your brisket rub needs either Garlic or Rosemary. I add extra to it depending on which profile I want more of. Both garlic and rosemary shouldn’t be mixed together there 2 powerful scent profiles. But I suggest adding 1 or the other to it along with flaky salt.

  4. Having to please a judge whose personal taste comes into play is a complete crap-shoot, a buddy and I did a rib competition/benefit, we did 6 racks, did sweet heat, a modest SPG, and a Carolina mustard seasoning, we covered the spectrum in the hopes of hitting some of the judges flavor preferences, but out of the entire group, we finished middle of the pack, long story, lesson learned, you do "you"; do what you know and what's been working for you all along..if you and your family and your friends enjoy it, it's a win in my book..😊

  5. I don't understand these bbq competitions. All the best BBQ spots I. The country don't have the flavor profile that wins at competitions. He was spot on when he said that they tend to taste pot roasty. No one waits hours in line to eat brisket that tastes like pot roast at all the top bbq spots.

  7. To me in competition cooking when u separate the 2 muscles u lose the fat content that is some of the best flavor u can get in a brisket when cooked properly. The judges don't get to taste that cause of the separation. I will stick with a Texas Style Brisket cause I'm a fatty end Brisket guy

  8. What a bummer that the Snake River brisket turned out to be a dud. Still a wonderful experience though. I like to take Wagyu briskets a couple degrees higher than Prime or Choice, just because there's more intramuscular fat to render down. Often, when the meat cools down, the fat toughens up. I've had Wagyu brisket that was tough as shoe leather served to me by a pitmaster who'd made national name on TV. On my personal experience, the first brisket that I'd smoked, got it from a prestigious restaurant meat packer, it was Choice Angus but listed for just 50 cents per pound. I ordered it without asking any questions, thinking it was mispriced. Cooked it to probe tender, did not overcook it, but was dry. It could have been a bad series of beef that they were trying to get rid of.

  10. Hi Steve! Love your videos. Just went to Amazon to buy your brisket rub and it’s sold out and there is a note saying that they don’t know if the item will be restocked. Do you know if this is true? Hoping to get my hands on some

  11. Those shaker jar lids look perfect, could vacuum seal my rubs, open the one(s) i want to use and put a lid on until finished seasoning then reseal with a mason jar lid.
    Followed the link, but couldn't find the jar lids.
    🙁

  13. Funniest BBQ fail : Me trying to smoke a 3lb brisquet flat for the first time in my first ever smoker…also never tested the dam thing before! I just threw it in and cranked that heat 👀 Results : A hight quality piece of concrete! 😁

  25. Ok, so why have I been under the assumption that you are like at least 6'4" tall? You aren't short lol I guess the beard/flannel look gave me a Paul Bunyan impression this whole time.

    My funniest fail is easily turning in only 5 ribs at a KCBS contest. Sleep is not overrated.

  26. Thanks again Steve for sharing your journey. Like you when I get the brisket up to 195 and it probes tough I always panic and keep cooking it. Never to date trusted the process of the 195 plus hot hold if it is very tough. Most the time the 195 plus hot hold at 150 for over 12 hours comes out perfect

  27. I'm sure yours was at least as good if not better than most but it's too non-standard for the strict BBQ judges. Comps are like dogshows run by rednecks. 😂 The food is only for small bites so pretty unrealistic.

  28. I'm not convinced I would like a 1st Place competition brisket at the Royal more than I like what I smoke in my own backyard. That's not to brag about anything I do myself, but just to say I prefer a simple Texas-style brisket over what seems to win in Kansas.

  29. what a crap show of conditions. Just getting your product out is an achievement. Pauls ribs look AI generated they are so good looking. mmm is wagyu veal brisket a thing? Don't need an a5, maybe an Australian wagyu young brisket…. video idea

Leave a Reply