Love your channel, Joe. You're the reason why I bought my Dyna glow smoker but due to back problems I had to sell her. So, I bought a Pit Boss vertical smoker and pellet smokers are damn good. No more lifting charcoal adding wood and worrying about the temp. Load the hopper up that holds 40lbs of pellets for an all-night cook if needed. Put the pellets in the hopper plug in set temp when it reaches temp my phone will tell me, and it has a fan to circulate the heat evenly. It holds temp perfect, and I can program it to raise the temp or lower it at a certain time and set the probe to a certain temp and when it reaches the temp it will lower the temp to 130 and keep it warm. Very pleased with it and there are different types of wood even fruit wood even charcoal pellets. Perfect for a 60-year-old fat man with a bad back. Looking forward to more videos because you love it as I do, and you know what you're doing for sure.
JSR, Great to hear from you buddy! I understand on the back problems and don't blame you one bit going with the pellet route. It sounds like a much more "set it and forget it" type of smoking. Much appreciated for checking out the video and hope everything is going well. Happy smoking out there! 🔥
@@EverettBBQ Thanks for responding. I will always watch and support your videos, just apply them to my pellet smoker. Keep making more videos, you are a great teacher, and you help out rookies that need help. Best to you and your family.
I usually have a 2-3 jars after rendering out a vacu sealer of brisket trimmings and they keep in the refrigerator for months. I have not tried freezing them but have heard of people freezing their tallow. Apple Cider Vinegar for the win! Thanks so much, Tom! Cheers to you my man! 😎
Mario! Thanks my man. Yeah, the 22 is much more cumbersome... I can see why a lot of people drill wheels into them now. 😂 Good Call on just the flat and that way I could use a smaller pan as well as less tallow! I might have to put that to the test as well. Thanks for the idea, Mario! 💡
My brotha from anotha motha jumpin joe is back on tubes spittin rhymes and smokin dimes! Good to you back buddy. Great layering of flavors on that bad boy. Texture looked outstanding
U da Man, Zack! Thanks so much for checking out the video, it was super rich and flavorful but man did it take a lot of tallow. 😂 Cheers and happy smoking out there my man! 🔥😎
You got a steady hand. I would have spilt half that tallow when taking it out of the oven. Looked great but probably to rich for my blood. Nice cook Joe!
Haha... that was a close call on that giant pan. Slow and steady definitely won that race! 🤣 Thanks a million for checking out the vid and for commenting, Troy! 👊
Robert! Thanks a million for checking out the video. Yes, I can't complain on the WSM deal... I'm doing my best not to turn my backyard into a BBQ 4 Sale lot. 🤣
Much appreciated for checking out the video and for commenting. I can't complain with the results but definitely have some extra tallow on hand if you give it a go. Cheers and happy smoking out there my friend! 🔥
@@EverettBBQ Joe I’m producing a new podcast featuring some pit masters and would love to get you on. I sent you an email. Let me know if you’re interested
Breaker breaker 19. Trucker clock who wants it!
🤣 Thanks HDDM for commenting and checking in! 👊
Super rich and tender. Cool experiment👍😍 Nice deal on the Boos board!
Bobbi Catton! ♥ You are the best! Thank you thank you thank you! ☺
Good to have you back, hope all is well.
Thanks DBL! I appreciate the shout out! 👊
Love your channel, Joe. You're the reason why I bought my Dyna glow smoker but due to back problems I had to sell her. So, I bought a Pit Boss vertical smoker and pellet smokers are damn good. No more lifting charcoal adding wood and worrying about the temp. Load the hopper up that holds 40lbs of pellets for an all-night cook if needed. Put the pellets in the hopper plug in set temp when it reaches temp my phone will tell me, and it has a fan to circulate the heat evenly. It holds temp perfect, and I can program it to raise the temp or lower it at a certain time and set the probe to a certain temp and when it reaches the temp it will lower the temp to 130 and keep it warm. Very pleased with it and there are different types of wood even fruit wood even charcoal pellets. Perfect for a 60-year-old fat man with a bad back. Looking forward to more videos because you love it as I do, and you know what you're doing for sure.
JSR, Great to hear from you buddy! I understand on the back problems and don't blame you one bit going with the pellet route. It sounds like a much more "set it and forget it" type of smoking. Much appreciated for checking out the video and hope everything is going well. Happy smoking out there! 🔥
@@EverettBBQ Thanks for responding. I will always watch and support your videos, just apply them to my pellet smoker. Keep making more videos, you are a great teacher, and you help out rookies that need help. Best to you and your family.
Great deal on the smoker Joe. Apple cider vinegar is my go to..Joe how do you store the tallow, well another great Joe Everett cook..
I usually have a 2-3 jars after rendering out a vacu sealer of brisket trimmings and they keep in the refrigerator for months. I have not tried freezing them but have heard of people freezing their tallow. Apple Cider Vinegar for the win! Thanks so much, Tom! Cheers to you my man! 😎
Looks super delicious Everett, great cook, brother 👍💯🍺
Ron! Thank you so much! It was a once in a while type of brisket for sure but I enjoyed it. Cheers to you and happy smoking out there my man! 🔥
Cool experiment Everett! I think this method would be good on a brisket flat. Congrats on the 22", I call mine Fatboy 😂
Mario! Thanks my man. Yeah, the 22 is much more cumbersome... I can see why a lot of people drill wheels into them now. 😂 Good Call on just the flat and that way I could use a smaller pan as well as less tallow! I might have to put that to the test as well. Thanks for the idea, Mario! 💡
My brotha from anotha motha jumpin joe is back on tubes spittin rhymes and smokin dimes! Good to you back buddy. Great layering of flavors on that bad boy. Texture looked outstanding
U da Man, Zack! Thanks so much for checking out the video, it was super rich and flavorful but man did it take a lot of tallow. 😂 Cheers and happy smoking out there my man! 🔥😎
Good to have you back, wife and I love the videos, hope you continue to make videos, you actually motivated me to get back to making videos…
You got a steady hand. I would have spilt half that tallow when taking it out of the oven. Looked great but probably to rich for my blood. Nice cook Joe!
Haha... that was a close call on that giant pan. Slow and steady definitely won that race! 🤣 Thanks a million for checking out the vid and for commenting, Troy! 👊
Another great video my guy! Every neighborhood has that ‘96 Civic with stock exhaust leak owner lol 🍺
Right!?! 🤣 Thanks so much for checking the vid and for commenting. Cheers, Scott and happy smoking out there! 🔥
great video! glad to see you
Randy! Thanks a million my man. This one took a minute to edit up but there should be more to come on the way. Cheers! 🔥
Great video, excellent price on the used smoker!
Robert! Thanks a million for checking out the video. Yes, I can't complain on the WSM deal... I'm doing my best not to turn my backyard into a BBQ 4 Sale lot. 🤣
Loved it will have to try
Much appreciated for checking out the video and for commenting. I can't complain with the results but definitely have some extra tallow on hand if you give it a go. Cheers and happy smoking out there my friend! 🔥
@@EverettBBQ Joe I’m producing a new podcast featuring some pit masters and would love to get you on. I sent you an email. Let me know if you’re interested
DAAAAAMMMMM
Jorge! Thanks for checking out the video and for commenting. You are the man! Cheers to you and yours! 🍻
Catchin' you on rerun, brother!
Maplecook is a beast! 💪 My dude!!! Thanks a million. 👊
@@EverettBBQ Man hugs!
The WSM Flux Capacitor!
...
Biff Tannin!!!
My man 👊🏻
"What are ya, yella belly"?
"Nobody calls me, yella!!!" 🤣
A lot of ovens can be calibrated and you can raise or lower the oven temperature by 20 or 30°. I think mine can go 25° lower making it 145 150°ish.
That's how u make a shty brisket, good, beef tallow
It's almost like a beef cheat code 😂
Brisket looks amazing:)
Thank you so much, Josia! Much appreciated. 😎
Missed these videos man hope all's been well
TCD! You are the man! Thanks a million for the shout out.... been well, just distracted and lazy but not too banged up. 😁 Cheers! 🍻
You gonna be a used smoker salesman soon
🤣 My man Doughboy! 😂 You aint lyin.... there's prolly more on the way. 😎
@@EverettBBQ Take any over flow Brother Smoker, Like my Dyno Glo, but now I want more :) Have a great day
WhT up what up what up yo!
Back in the saddle again! 😎
I might trade in my girlfriend for that brisket.
Scully, you are the man. Thank you so much for representing my guy! 😎
"promosm"