Відео

Dry brine for 24 hours not 15 minutes

Greetings from Poland! Thanks a lot for such a nice video and great knowledge you share. I will try your style thank you :)

Dam i seasoned before putting chicken in the frig over night

Why do you take the internal temperature to 190°F instead of 165°F?

trying this today!! solid advice and happy thanks giving!

Marci brady

I get looks from Yankees when I ask for brisket to cut for chili. I also like having rump / round to add in for texture. Can we normalize having different cuts for different textures? I am tired of getting funny looks from my fellow Texans and also yankees, alike.

Ok neighbor … I’ll give ya a sub … when’s the next competition ??

I leave the seeds in

Doing my first comp next weekend and while it’s just a local fire dept sponsored one, I needed this info. Thanks for doing this. It seems that a lot of other folks will show their trim but not the cook or vice versa. Thanks for the start to finish….really helps!

Unbelievable presentation

This video literally changed my life. My comp calls in pork have been amazing every since. I study this video every time a comp is coming up.

Where could i get the Jacquard ?

Pretty ok recipe. I never have left over brisket though. I have to cook a fresh one. I would have removed the bacon. Leavin just the grease so the onions can cook down more evenly.

Thanks for the education! Awesome stuff. Question….what wood do you use? You may have said, and I just missed it. Thanks.

You doing any finishing dust on them?

Thanks for the lesson. Can you help with this? My smoker was set to 300, and I cooked my chicken to temperature. The skin isn’t rubbery, but it’s tough. There is a bbq place near me that has the tenderest skin in their half chicken. You can easily pull it apart. Is that possible on a smoker alone?

Do you think that scraping the fat off the underside of the skin would help with the bite? Thanks, love the channel.

How can they charge $245?! Well i guess they can because people are willing to pay for it......Companies are incentivized to give as little as possible and receive as much as possible. Capitalism is deeply flawed.

Internet search brought this one up first. How do I find Part 1?

Learned a lot here I’m going to recreate your bbq for personal use thanks

A Choice PorterHouse is a Great Steak.

Are y’all not doing UA-cam anymore?

Great video! Although, I was looking forward to the bite to see how well perforating it did for the clean bite!

Why do you not remove the gland in the neck?

I am in Tennessee about 15 min from Lynchburg. We saw you guys at JD invitational. You guys were busy so didn’t bother you guys. What wood do you use with your pits for chicken?? I use a WSM and trying to do better chicken. Just a backyard cook, but love smoking meat. Thanks for the video and time.

Do you guys mainly use the spare rib over the baby backs. Excellent video

Are you guys still competing? I noticed you haven't posted any new content in a while...

Watching it again, it’s a timeless truth! After many years of competitions I finally took over on pork. I felt very prepared. Thanks y’all, it’s greatly appreciated. Respect!

I've heard this smoker is very efficient. Do you lose the smoke flavor with the efficiency?

Any updates? I'm not seeing any cook vids on this channel since you posted a year ago

slow motion? serious?

I wish I could get on the competition circuit.... Im too poor though...😂 so this is as close as ill get but itll help with my home game.

Please make music free vids. You don't need it, the video is great without.

❤👍👍👍👍

How many times did you say “money muscle”? Maddening. I was busy and had this on in the background.

O boy that poor brisket. I know it competition trimming but still hurts to watch

Way to represent Montana, Outlaws! Awesome video, awesome BBQ!

Just did a search for an idea for brisket chili, and your recipe here of course popped up. I had a recipe already that I got from the bbq pit boys, but I didn't really like it. I like the looks of yours. Last week I had just smoked aan 18 pound brisket that was very good but way to much for my wife and I to eat, so I stuck the rest of it in the freezer. Now I can do something with it this weekend. Thanks from So Calif.

With warm weather ahead & competition do you rest ribs in cooler or leave them out before you put on smoker?

These videos are annoying. Brine in Kosmo? What is in kosmo I don't have kosmo but I have pantry of seasoning I'm going to cook tomorrow and I'm not going to have access to this Kosmo tonight or probably ever. The same goes for the rubs I'm not going to search out these 10-12$ bottles of sh!t I have in my season rack. I learned nothing from this other than competition bbq sounds about the same as Toddler's in Tiaras.

Just wondering what pit you’re using in competition. Love the video

If you don’t mind me asking, what injector do yall use?

🔥💯

Im wondering do you like your ribs rest after your done smoking them and for how long thank you in advance

I love these videos, amazing work! 😁

Glad I watched this I would have only put a little bit on

Kosmo is a legend. My wallet hates it but my belly loves it. All in all, worth every penny!

Half the rub ended up on the block lol. That's why you use a binder. No wonder you used a whole bottle of rub 😂

I'm spatchcocked mine, I like a nice even tan, wish me luck