Steve Gow / Smoke Trails BBQ
BBQ science, brisket, competition BBQ, smoker testing
VIDEO FEATURES
Japanese Wagyu Brisket Isn’t a Simple Upgrade — Here’s What the Panel Actually Found
Steve Gow set out to answer a clean question: if you pay far more for Japanese Wagyu brisket, do you actually get a better brisket? The answer from this cook is not a neat yes or no. After smoking a Costco Angus brisket, an American Wagyu packer, and a Japanese Wagyu point-side.
The Hidden Brisket Problem Behind a Dry Flat — and the Fix That Actually Matters
Steve Gow explains why brisket flats dry out when the point and flat cook unevenly, then focuses on trimming, probes, rotation, wrapping, and cooling to keep them in sync.
Weekends Are for Smoke
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
Why Brisket Can Read as Dry Even When It Still Feels Tender
Brisket dryness is usually discussed as if one mistake caused it. Steve Gow’s experiment argues otherwise. His tests point to a mix of fat loss, water loss, finishing temperature, hold time, and cooking humidity—and they show why a brisket can feel tender while still chewing dry.