Відео

How do you go about smothering the fire?

That's it! I'm BBQ'ing tomorrow!

Going to be doing a brisket on my new searwood. Diddnt do so hot on ribs but I think I diddnt give it enough time at 180. Think I’m going to add smoke box don’t think the pellets alone can give a great smoke flavor. Let me know though cause I’m new to pellets

Pretty cool! Didn't realize you could buy the sauce! Juicy looking brisket bud!

Let him cook

Nice! Will be doing mine this afternoon. Thanks!

Just found you on IG 🤘🔥

That is 100% right. Tuning plates basically create a reverse smoker with the stack on the wrong end. It helps with temps, but it just doesn't work well. For best smoke flavor, I have accepted the fact that I have to place the meat on the stack end of my smoker and cook at a grate temp of 225 and no higher. I also delay the wrap or use the boat wrap method for more smoke exposure. It doesn't compare to Franklin's or a cook on a 250+ gallon pit but it's very good. If you really want to match those top tier flavors, you need a huge smoker and a lot of wood. I use 50% premium briquettes and 50% post oak to keep temps in check.

If you get the PB Pro 1150 V3 you will hate it, I promise you, no smoke setting, might as well buy a gas grill. at 180 grill temp is 220 and when you open the box and see that piece of paper that says don't return it, call pit Boss?? what a joke they don't follow up, and you can't return it! Reply

Would be nice to know the temperature but found it in the comments...I think.

Well you used oil, no shit it’s not gonna stick obviously 😂💀

How is your eye?

Have the whole set and they don’t do eggs well!

Love the videos! How do you think this would compare to the Recteq DualFire?

Glad your family made it it’s all on God timing bro.

Maaaaan it's still bleeding

I don’t mind Rudy’s at times. It definitely has its place. Is that a Big Red One Tattoo? Never was able to go there but kept going to Campbell and Bragg.

Great brisket! I agree the Rudy’s sauces are great. They are just part of the experience for me, I’m. It a purist either way…sauce/no sauce. I’ve never bought any for home though. Once I run down some of the ones I have, I’ll get some for sure.

Good looking brisket bro! Nice cook, I like the sauces as well.

Rudy's isn't bad for a fast food bbq joint.. quick lunch time place.. great video Luis!..

Thank you for the video brother! The brisket looked very moist.

good looking brisket brother👍🏽👍🏽

How long did you smoke it for?

Where's the link for the pepper grinder? :-) Congrats on your child!

Second rack on the Pit Boss is higher up so quite a bit hotter and more Smokey than the lower location on the Recteq. That is why the brisket on the Pit Boss got a harder bark, and wasn’t as tender.

I'm glad they got you sorted. Mine caught fire last month from over feeding like yours but they told me to kick rocks. I won't be buying a pit boss ever again.

Just came across your videos, I like the way you explain your cooks, easy to follow, what part of Texas do you live in? I'm in south Texas and do a lot of HEB prime brisket. I bought the same Sous Vide 2023 to do vegetables, I will try it on my next choice brisket and save some money. I have been using a Bistro 18 quart roaster oven to rest the brisket over night at 150 degrees, don't trust my gas oven while I sleep, It's scary just thinking the flames could go off and the house is filling with raw gas. can I email you on questions I have on brisket only, I have Subscribe. I have never BBQ a Tri Tip, will do soon. Congratulations on the baby...

Nice grill. I’m lookin at the 1150 and 1600. Not sure yet. Thanks for the vid. I’m leaning 1150. Awesome hopper size.

Those look fantastic, Bro!! 🤤

The goat

Looks good

I use the flat side of the grates & get a nice sear

I love soup!

I have a recteq rt700 and love it

Nice job looks good

Looks delicious, Bro!!

There's times I wished I lived back down south, that right there is why sometimes I don't!!😂

Ok this is a one year review my question is did you clean it at all during that year ? That heat shield looks pretty nasty

the disrespect on the picanha... that hurts... dont take out the fat, and all you need is sea salt/ rock salt...

have you tried a gasket around the door ?

How South in Texas man? I always laugh how San Antonio is considered south. In any case, I’m from the RGV…Brownsville. Just found your channel. Enjoying the content, whatever it might be.

Yo great cook and the best part is the cheddar comment. DALE!!

One clean but well used grill!

I noticed that on the pit boss you put the brisket on the middle rack and on the rec teq you had it on the bottom rack . I wonder if that had anything to do with the difference between the two?

Love the flavor combinations with this sausage. The snap was perfect. Keep up the great work!

Go Stevie!!!!!!!

That stuff works amazing

Iam on my third had trouble with temperature sensor in bbq changed twice on last one looking to replace use mine summer and winter here in Canada