Awesome. We have a pot luck at work next week and have been racking my brain trying to figure out some type of side to make. Since I am a seasoned BBQ competitor, everyone at work expects some award winning BBQ with a twist from me. This will be perfect.

Keep on with recipes

Nice-looks delicious! Short cut tip: chop your trinity veggies in advance and add them to the roux, stirring rapidly, when the roux gets to the right color. Stops the roux browning process and cooks the veggies without having to use a separate pan.

I want to thank you. I am a lifelong Louisiana native, and aside from the fact that beef is not typically used in gumbo, you did everything right. I don't think you mentioned if this was your first attempt at gumbo or not, but if it was, then thank you for doing your homework. There is so much content out there of people making Louisiana dishes, with little to no research done. Also, I usually make my roux with butter. You can speed it up tremendously by taking a couple minutes to fry the water out of the butter. If you add the flour before, it absorbs the water, and then you have to cook the moisture out of the flour which takes much longer. Great job

@SmokeTrailsBBQ

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Thanks Jason! Yes I definitely did my research on this one so thanks for the validation! I think you are talking about using clarified butter basically. That's a really good idea.

@CoolJay77

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Great tip, using butter.

@jasonpettis4691

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@@SmokeTrailsBBQ yespretty much the same, but leaving in the browned dairy solids.

@SmokeTrailsBBQ

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@@jasonpettis4691 that sounds good. When the solids get browned they taste kind of caramely. That would definitely add some flavor. thanks!

@Rock79529

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​@@SmokeTrailsBBQ why not use beef tallow?? :)

I do Brisket Wraps with leftover brisket. Candied jalapeños on tortilla then shredded mexican cheese from costco then microwaved warmed brisket. Fold wrap over on the innerds then flip over in skillet until the wrap gets as brown and flaky as you want. I’m addicted!!! Works good for smoked chicken too

3:03pm EST. was compelled to give the brisket Gumbo a try as I had some leftover brisket. Wow. Very good. Unfortunately my grocery store had no okra so is it really gumbo… maybe not. But whatever you want to call it - it is tremendous. I did the more laborious roux method but replaced 1/2 of the butter with smoked tallow. Really delicious. Thanks for the recipe, Steve!

@SmokeTrailsBBQ

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Great idea with the tallow!

@yonseimartialartsacademy1544

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Most restaurants do not use okra in their recipes. Most all will have a sausage.

Great job! I love Brisket leftovers to make random dishes. This is a great idea as I don't make Gumbo ever. Definitely going to try this out!

Great twist to traditional Cajun Gumbo. I am a big fan of Cajun Gumbo and I love what you did. Since you did a Texas BBQ twist, one may as well add Texas sausage, replacing the traditional Andouille sausage. What I would do different is to add smashed garlic. Couple pro tips, if the Gumbo needs to be thickened, mix the Gumbo Filé into the stew before adding the rice. Okra is also meant to be used as a thickener, however many people are turned off by it cause it can get slimy. In order to go around it, one may precook okra separately, but it will no longer act as a thickener. I rely on Gumbo Filé as a thickener. I do a quick cook of the sliced okras in a shallow pan with small amount of water and then add to the stew. The name Gumbo is derived from African word for Okra. I would not leave it out as many people seem to be doing.

@SmokeTrailsBBQ

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Thanks Man! Great tips! Yes a "Texas-style Gumbo" would be delicious with brisket and sausage chunks.

@yonseimartialartsacademy1544

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If you add diced tomatoes to the gumbo, the okra will not get slimy and the gumbo thickens up nicely without the file for those who do not like file

@CoolJay77

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@@yonseimartialartsacademy1544 Good information, thank you. That would apply to Creole Gumbo. However I make Cajun Gumbo that does not contain tomatoes..

Get you some kitchen bouquet. You can cook your roux for 15 minutes then add the kitchen bouquet to get the color you want.

Love it! I will have to try it. Thanks for the hard work!

Have you ever done a vid on chili? I know brisket chili has been done to death but I'd love to see your take on the traditional Texas 'bowl of red'

@SmokeTrailsBBQ

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Not yet, I could do one though

Love the channel and am always down for supporting a fellow Canadian BUT will you be doing other new videos on anything other than Brisket? The majority of your videos are Brisket, which isn't a bad thing, just wondering if you're gonna mix things up at all?

Great video and recipe, but sorry to tell you that the best thing to do with left over brisket is French dip sandwiches:)

I like to make chili

BEEF! It's what for dinner!

weird.. I ordered gumbo seasoning packet a few days ago...

Nice recipe! Now please don’t do a follow up video trying to figure out what does Aaron Franklin put in his gumbo to make it taste so good….

What’s next…pulled pork pontchartrain? 🤢

It’s a stew 🍲 🤡

What a good way to ruin a brisket. I'd rather have it as chilli not gumbo. 🤢🤮