It’s a well-known fact that I’m a huge, huge fan of the products from Draper’s BBQ. So when Shane reached out to me about being one of the first to review his new Moo’d Enhancer beef rub, how could I refuse? After reading the review from Brian and Marilyn of Hot Sauce Daily, I knew this would be a winner. So let’s check it out!
As you may know, Moo’d Enhancer is Shane’s latest entry into the market following the success of his A.P. Rub and Smokin’ Sauce. While A.P. Rub was created to be a multi-purpose rub usable on all things, Moo’d Enhancer was primarily create to season all things beef. The rub is currently sold in 1 lb. resealable bags – an 8 oz. shaker is coming soon. In the interest of full disclosure, I will note that this rub does contain MSG.
The first thing that I did upon receiving the rub was to open the bag and take a big whiff. The aromas I got immediately screamed of a Southwestern influence. The appearance of the rub reinforces this influence as well. Just from the aromas, I knew this was going to work well on all things moo.
To the Meat of the Matter
I wanted to see how versatile this product was in a variety of different beef-based products. First up – steak. I lightly coated the steaks in vegetable oil and seasoned them with Moo’d Enhancer before putting them on the grill.
These steaks got the Mangrate treatment on the gas grill. And I must say that my steak looked delicious! The beef rub definitely influenced the color of the steak, and it had a great flavor to it. The Southwestern influence was there, and there was a definite “umami” quality present.
Next up was burgers – stuffed burgers. I whipped up some Hot ‘n Nasty stuffed burgers. When mixing up the ground beef, I used approximately a tablespoon of beef rub per pound of ground beef. Again, the same flavor profiles that were in the steak were present in the burgers as well.
For my final test, I decided to use Moo’d Enhancer on something that I previously cooked only one time – brisket. My first attempt at brisket was, dare I say, terrible, and I was nervous. I purchased a 5 1/4 lb. brisket flat (already trimmed) from my local grocery store. After removing from the cryo-vac packing, I patted it dry, coated it with a thin coat of vegetable oil, then generously seasoned both sides. All in all, I used a little over 1/3 of a cup of Moo’d Enhancer.
The brisket went into my smoker just before noon and cooked at between 250 and 275 degrees. I used one oak log and 4 cherry MojoBrick Bar-B-Qubes for my smoke providers throughout the entire cooking process. The cook went faster than I expected, getting done after approximately 5 hours.
The brisket sliced very nicely. I made some variable width slices just to make sure that the meat was not going to fall apart.
My wife and I both sampled the brisket. We both agreed that the meat was delicious! She was not a fan of the Moo’d Enhancer. However, I thought it absolutely rocked! The rub added just the right flavor to the brisket to make it pop! This product works and works very well!
Draper’s BBQ Moo’d Enhancer is available for purchase on Shane’s website. You can also take a look at this blog post for details on how to enter and win a Grand Champion Sauce/Rub package, which includes 1 lb. of the Moo’d Enhancer beef rub.