Відео

Great video… you can most definitely get a smoke ring cooking directly if the protein goes on straight out the fridge, it’s a little more challenging because the pit temp is higher but the fact there is not smoke will not affect the smoke ring. What I do is start with fewer coals for the first hour then add enough to cook at target temp of 275-300. Look fantastic!

I’m not trying to be rude. I’m just genuinely curious. Why did you trim the brisket if it’s gonna be chopped beef anyway?

10 mm plates?

More cooks on the PK, please! Subscribed!

Is the mop sauce necessary?

Less time in oven, maybe

Boy what

When you say direct heat what are we talkin? Like 350 range?

Really enjoy your videos and bought a Mini Chudbox after watching yours, Wilson's BBQ and Bradley's. These tips on fire management are great. I've been having a tough time getting temps up to 300+ and holding them. Using Fogo Black bag. Most videos show - 1 chimney of charcoal, top vent wide open. But never worked out - assumed that I needed more fuel and to choke down the heat exiting at the stack. Ran your recommendation and made some of the crispiest skin chicken. Thanks very much.

Bud Light? YUKKKK

@swinebovinebarbecue great video. Diffetent take on beef ribs.

I like pork casings. Crisps up well.

I’m really enjoying your videos. Thank you for giving mop sauce recipes!

This looks really good. What are your thoughts on the Chud Box compared to El Patron? El Patron had about twice the cooking surface and has fire bricks on the bottom. If you had to buy all over again which would you choose and why?

I wonder if you scored the fat cap if it would help with the issues on the untrimmed

Your recipe says you have 2284 grams of pork butt, but that is only a little over 5 pounds. In the video, you say you have almost a 9 pound pork butt (minus the bone). Why is there such a weight difference in the recipe? Did you only use 5 pounds after trimming to make the sausage?

Looks good👍

Great looking sausage Drew. Really like the roasting of the jalapeno.

This guy maintained eye contact with a little wink😅

I just finished making these, great tasting for sure, it had the snap! But, the test one I reheated had a tough skin, why?

@swinebovinebarbecue been enjoying your sausage making videos. Keep it up

I'm going to try this sausage. Can't wait!

I just started making sausage. I'm in love!

How many minutes on each side for direct heat bbq?

Great cook brother👍🏽👍🏽

2x speed great info

Many times sausage is served on a sausage and cheese plate.I like the idea of pepper(whatever kind you like) only sausage with cheese on the side.No need to purchase high temp cheese or worry about the cubed regular cheese melting away.Great idea!

I like the idea of a jalapeño-only sausage so I don’t have to cube up cheese.

Perfect

good vid dood!!!

Good looking sausage!!

Not much better than fire roasted peppers imo. Good call on the fire roasted jalapeño sausage!

Looks great! Thoughts on individual link vs rope?

Nice video just getting started got my grinder and stuffer last week ground some epic brisket trim burgers I am hooked i gonna try some brats first I have been freezing my spare rib trimmings when cutting into St. Louis cut so I ran the math on your ingredients i wonder if I could use some pork loin and some spare rib trimmings I would love to hear a ratio I have a scale and plenty of both pork loin and spare rib trim

Your dangerous,

is the pepper a typo? 1.5% pepper seems like alot my math says 32 grams but that still seems high....is this correct? thanks.

Around texas and Louisiana we call these hot links

PK! Thanks for the video Drew. The brisket looked terrific.

You don't got to peel the tail. Just pinch it with your teeth a couple times and the meat will come out.

Or just get a Pit Barrel Cooker? 🤷‍♂️

Is direct heat also better if your doing brisket or pork shoulder vs in an offset? I’m the market and I’m really torn lol

Nice video! My first brisket was too firm and dry in the flat. Likely should have cooked it longer? Thanks! Subscribed!

Looks great, I gotta try since I've never made sausage before.

Wow, what a video. My kind of guy. earned a sub.

I'm going to try this this weekend...what was your internal temp when you cooked/smoked the links...?

💯Play that funky music white boy

What type of smoker are you using?

Hi! Wanting to start this as a hobby. Only have money for 1 gadget. Would you say a grinder is better to get first or the thing that pushes the meat to the casing?

Looks like a good cook , probably should have wrapped entire brisket in foil or butcher paper

Nice cook, I need to get me a brisket soon. What alternatives do you have if your oven doesn't go to 150? I think my warming setting is at 175.