My Very First Cook... And Digging While it Happens
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- Опубліковано 1 жов 2024
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Hang on! Is this Mattcarriker or OffTheRanch
@@JS-xi5nk The comment is by offTheRanch but the comment is pinned by Matt Carriker😁
@Soheth_- I was just confused because the channel name change.
Matt you gotta get seasoned wood for smoking. Stuff off the ground isn't a good idea.
Yo #MattCarriker if you want to know about cooking & smoking meat you should do a collaboration with #Gugafoods
Matt, I want to suggest respectfully of course that you invite Cowboy Kent Rollins to the ranch he is the king of outdoor cooking and yall would love having him there!
This would be an AWESOME colab! I’d love to see that!
100% ! that would be awesome ! 👍
Agreed!
I actually watched one of his videos to learn how to trim a brisket
💯 get this guy out on the ranch please
Get a pair of welding gloves to keep with the smoker. Makes touching the firebox a bit easier.
Spiders will get inside the gloves
Or could just go to Walmart and get inexpensive oven gloves. Much cheaper.
I said this almost exactly on the last video 🤣
He had a towel sitting right there.
You should know by now that he loves touching hot things and then complaining
I learned a trick from an old timer, several years back. When moving large decorative rocks, he used old snow tire chains, wrapped them around the rock, then threaded a chain through them and lifted the rocks with the bucket of the backhoe. This stopped the teeth of the bucket from scarring the pretty rocks and helped him set them in place. Yes I know, snow tire chains are not that common in your neck of the woods, but maybe a viewer has an old set that could be sent to you. Since you do plan on using large rocks for decoration around the Desparado, it might be something worth having around.
That's a great idea for very old, like 100 thousand year old decorative stone, But these are just freshly grown Rocks. 😁
@@Michael666CA Don't water those rocks, they grow too fast! 😁
Learned that 30 years ago from my boss too. We welded three together to do bigger rocks.
Everyone needs a friend with Mikey's energy.
He's very funny 😀
Mikey IS the attention beat (who ate paint chips as a kid)
I had that friend in college. I’d wake up half-dead and fully hungover, and he was already making breakfast and “YOU GUYS WANNA GO KAYAKING TODAY?”
Matt, as an ER nurse, please dont use metal grill brushes. Pieces of metal will come off adhere to grill and wedge itself into meat as it cooks. Usually miss seeing pieces because of color change from smoking. Metal can lodge in throat or stomach requiring major surgery.
Intestines dont like tiny wires. Been a chef 32 years.. she aint lying
That does not sound like fun
I call BS you guys are just making stuff up. Stomach acid will eat through Steel in less than 2 hours! How's it getting to your intestines? Maybe if it got lodged in your esophagus but that wouldn't be major surgery...I use a wire brush. It cleans the grill the best.
Second this. Grab some chainmail scrubbers works just as well without the potential death part.
I was screaming that on the last video.
Start your briskets at 10pm. Come out at 4am wrap in foil, so at 10am your briskets are ready for the lunch rush
Your almost that age now, that you wake up at least once at night to pee. It all works out brother. I ran a BBQ truck for years
@@corychristensen5917 Damn, I laughed harder then I should have 😂🤣
I actually start mine at 6pm and only smoke at 210-215° and wake up every 2 hours to check on it and end up wrapping it around 4 or 5 am .
these are the facts that keep the UA-cam comment sections above all entertainment. lmao
Well first start with a real brisket that will actually take 12 to 14 hours to cook. You can smoke it for half the time and then throw it in the oven and get some sleep
Jenna throwing David under the bus like that so quickly about being "un-athletic" was brutally funny! 🤣
Post oak, lump charcoal not briquettes, salt/pepper/maybe granulated garlic rub, learn how to trim briskets, use butcher paper (one layer) for the wrap at 170F. Baby steps.
This Is the comment he needs to read!
Exactly how I like to do mine
Butcher paper is coated with PFAS, not good to heat it and have your meat full of forever chemicals. Aluminum foil is the lesser evil.
Good to know how you do yours . Everyone is a lil different. He'll figure out what works for him with lots of trial and error. It's part of smoking an cooking.
I dont care what kind of wood it is. Ditch those briquettes! Lump charcoal is far superior.
For anyone wondering you spray apple cider vinegar on brisket for 3 reasons 1 tenderizer. 2 crust. 3 moisturizer. The acids in the vinegar breaks down the protiens in the fat and meat making it softer in your mouth, the crust comes from the sugars in the vinegar and 3 the water evaporates making a sauna like environment for the brisket.
minor correction to number 3, saunas are dry air, not a steam room. you are adding moisture to the meat surface, the smoke is very dry air, it will pull the moisture out of the meat unless you give it some extra via spraying and a water pan. smoke preserving meats was two parts of creating a bacteria resistant surface on the meat due to the smoke and drying out the meat to low moisture so new bacteria didnt want to grow.
also it helps the smoke stick to the brisket
No need to spray. Cook to temp. Tray of water in the chamber works well.
Bro stop you're making me hungry...
You dont need to spray your Brisket if you know what your doing. I never spray my Brisket and it is always cooked perfectly, super moist, and after 15 Hrs at 225 it is super tender. Your not cooking ribs, your cooking a Brisket with a huge fat cap. And spraying it with vinegar, will hurt the bark. You must be from the north...
Everytime I watch a video from this channel, I feel like I'm going on an adventure. Cheers Matt, and everyone else watching. Thanks for making my days a little less boring, and more bearable. Love y'all. I hope you have a good day.
And please make a clean out able grease trap in that thing. It will fill up quick, and I do not want to see my favorite youtubers ranch go up in flames
Cut the bottom out, weld on a couple of C channels, and slide in a large deep tray like an oil pan for a transmission. We know you know what that looks like
This needs to be up top! Nobody likes a big grease fire specially out in the Texas hill country!
@DWSOutdoors thank you brother. I want to move back to Texas and I only want to see charcoal in the grill not the landscape
When Matt has to shovel the grease soaked ashes out of the round bottom, Micky is going to have something new to do lol.
Never cut a brisket while it's cooking. It'll become chewy. Also also must, must, must let it rest for at least 3 hours. Trust me it'll stay hot as hell even after that long. Key step. Otherwise all the juice runs out and the brisket ends up tough. Let those juices reincorporate. Other than those two things you did excellent for your first time smoking. I usually have someone else help when I smoke beef, chicken, turkey, or pork. That way someone always maintains temp. Also invest in a wireless probe thermometer you can check temp with that through an app. Work smarter never harder broski. 😎
Idk man 3 hiurs sounds like youll be eating room temperarure meat to me butni never done this kind of cooking before
@@TheAnnoyingBoss3 hrs wrapped in a towel or two and in a cooler will keep it warm
@@TheAnnoyingBoss no sir. I rest mine that long and temp. hardly drops. As long as it's wrapped and in a well insulated cooler. The meat needs time to relax and let the juices be reabsorbed throughout the brisket. That's how you get super tender, juicy brisket that has that classic flop. Ask any real pitmaster. That rest time is crucial.
@@TheAnnoyingBoss you wrap it in paper during the cook, then wrap that in a towel when its done and place in a cooler. finished brisket is around 200 ish degrees in the center when you pull it. the towel and the cooler insulate the meat to let it come down in temp slowly. 2-4 hours, it will still be warmer than a steak off the grill resting for 5 minutes
Matt you're doing it just right, you're learning! You reminded me so much of the first time I started home brewing beer, I was kind of paranoid about everything and watching everything like a hawk, worried that it wasn't going to come out right or taste bad, but after two or three batches its old hat, and you will get the hang of it! Same thing with smoking, I did the same thing with that as well. Love your videos man, love what you're doing with the resort, please don't ever stop doing what you do!
RLTW
@@Robert_H_Diver All The Way!!
Just about to brew some beer for the summer. Not first time, but not done any for years. Wondering how it'll be
Pair the two bits of info; • your lighter got so warm, it exploded, from sitting on the grate NEXT to the burn box and • your firewood, that you tried to dry and preheat ON the burn box caught on fire.......
The grate is for preheating/drying fire wood👍👍.
Been smoking brisket for over ten years.
First time is always the funnest.
But you knocked it out of the park!
Out in the woods….
By yourself…..
Fire…..
Breakfast…..
Living the best life dude!
I’ve noticed Matt is a man who is comfortable by himself. Most people would want someone with them when they make a video. Many of his are alone on his property. 👍
If I have a river next to me, I’m happy no matter if I’m with family, friends or all alone
@@OffTheRanch just you and the mothman.
And in complete darkness, as if he is immune from being attacked by sasquatch. This man is brave.
@@bminturnhe's got his emotional support sidearm I'm sure
I'm 100% comfortable alone. I'm a trucker I'm away from family 2 weeks at a time. I can go multi days never saying a word to anyone at all. I'm currently parked up at a shipper with not a soul around me. You don't know who you are until you can be alone and listen to yourself think.
Man eggs and bacon with that river view first thing in morning. Seriously waking up pissing excellence. That place is truly beautiful!
You need some heat resistant gloves and multiple probe thermometer for that smoker.
Welding gloves for the win!
If you could get chuds bbq to come out he could teach you everything you need to know about cooking a brisket and just smoking meat in general. He is probably the best out there
Foil is a bark killer. Use a single layer of butcher paper. Smoke at 215. Dont open the lid. Maintain temp by fire. And the closer to the fire box, the higher the temp.
He knows about the butcher paper. At 23:07 and 23:37 he specifically said that he was using foil because he didn't have any butcher paper.
@RyanConnell5150 I'm aware that he mentioned it. My comment still stands accurate. Foil is a bark killer. It causes the bark to get soggy and sometimes not stick. And too much butcher paper is the same as foil. Nowhere in my comment did I mention anything that says he didn't know about it. I merely made a statement iterating why foil is bad and how to use butcher paper.
Someone please! Convince Matt to get in contact with ChuddsBBQ and colab with a cook and building a smoker! 😭😭
for sure, brad will set him right
Chuds please help!
Chuds commented on the last video and Matt Responded!
theirs a snake in matts boots lol
he saw and responded to a comment on the last vid so he just might reach out
Safety tip, don’t use wire brush to clean your grill. If one of the wires breaks off it can get stuck in your meat and someone can swallow it
Yep ... I've x-rayed multiple throats with wire bristles stuck in them.
My girlfriend had to get emergency surgery bc of that as a kid. Plenty of different items to use now
Yep. All I use these days is a balled up piece of foil or an onion
Use an onion
Much thanks, I love lessons learned the easy way 👍🙏🏻
Yall have alot of pecan wood down there, so flavor your rub to compliment it. Apple and apricot wood is the winning formula
Tell me you used Kinder seasoning without telling me you used Kinder seasoning...... MEAT CHURCH ALL DAY MATT! That and a lil SPG will never do you wrong on a brisket. Still enjoy the rubs you chose but prefer them on wings! Smoke some wings, chill them, then flash fry and toss in a dry rub, it will change your life!
THROW THAT BBQ METAL GRILL CLEANER BRUSH IN THE GARBAGE!!!!!!! They are very dangerous. If one of the metal bristles breaks off and you don't see it and you lay a piece of meat on it and it gets stuck in the meat and someone eats and and it get stuck in their throat, you will get sued!!!! Those metal brushes are very dangerous!
In reality he had to set up at 3:45 AM to ensure that he didn’t get caught with an unregistered trailer😂
First off, get yourself a digital thermometer with wire leads so you can watch the temp of your meat from outside the grill. Second, dont cook to temp when you are planning on wrapping the meat. Cook to color. Once your meat gets to that nice dark brown color, wrap it, then cook to the recommended temp. I get mine up to 210 because thats the temp that the fat starts to render. Once it hits that temp, pull it off and let it rest for a few hours. I put mine in a cooler to rest. The apple cider vinegar will help get you to the nice color you want as well as keeping the outside nice and moist, dont want that brisket to dry out and turn to shoe leather. I said it on the other vid, but check out Meat Church.
I don't do water for humidity, I spray it with apple juice and apple cider vinegar mix to keep the meat moist, stop an hour or so before you're done if you like a crispy bark. It also help builds a nice smoke ring
I do booth methods and man it's moist
That sounds next level
Get back in the cave you bunch of Spelunkers!
Matt, You need to contact Mad Scientist BBQ. He breaks it all down for you and his videos are top notch
If you are using the whole bag of charcoal, there is no need to remove it from the bag, just open the middle and light the paper
Hmmmmm The bags here have plastic on the inside. Plastic flavour... yum yum
@@DingleBerryMTB you are buying the wrong brand then
@@thecursed01 Maybe, but all i have purchased have a plastic lining... Maybe just unlucky.
Applecider vinegar helps break down the meat making it more tender ..... maybe guess i need to look it up why .
@@1979augistine you'll get more flavor injecting pineapple juice, and it also breaks down the meat.
Wireless meat thermometers are what you need so you know when the meat is at temp
The river will remove those steps eventually. 1978, 1987, 1992, 1998, 2002..a 70,000 ft³/second flood there is far overdue.
Matt, I can assure you you're doing perfectly wrong. And that's coming from a professional truck driver that's never smoked anything a day in his life. But we know that truck drivers are experts at everything right, LOL or at least most sound like it on the CB.... love your content keep up the good work and more cave videos
Removable insulation on the top! insulation for most of the time, remove it to grill up some breakfast, toss it back on afterwards.
Mikey is the certified Hype man of the channel! You have a great bunch of friends Mat and I love watching ya'll enjoying life while working on this huge project. 🤘🏼
Tell Mere happy birthday for us tomorrow!
yeah happy birthday Mere 🎉
Reach out to Aaron Franklin from Franklin BBQ or Matt Pittman from Meat Church, both on UA-cam and both in Texas. Could be a cool collab, and both could make you a pro pitmaster.
Man. All these yes men afraid to say it but I love your channel so I will just say it to help you. You proved you have no idea what you’re doing. Some of the things you’ve done is borderline cringe. Do more mashups with creators. A lot of great bbq content creators.
The steps down to the river look awesome. Great use of all those huge boulders you have. Great job for a first time cooking a brisket. You will get better after more tries.
Shoulda used a cast iron pan above your firebox.
I like the Caveman cooking on bare rock
A key Matt is to NOT open the smoker trust what you are doing. Open it a hour before removal test it more you open it then it it wont come out the way you want. I use Whiskey not vinegar
If you're looking, you ain't cooking
Looking pretty good Matt. It will help the tenderness though if you cut it against the grain. I cringed when you cut it! lol. Watch more videos and cut that bad boy diagonally at a perpendicular from how you cut it this time! Keep smokin!
Holy crap Matt don’t “whistlin Diesel” your videos. The comedy comes naturally and there is no need to try and be funny. Y’all got it down.
Dirty smoke produces a bitter taste too your final product.
You are doing so many things right, but, if I may....
A. Learning your vent settings is crucial &:you're doing good on that front. About every 45 minutes is not uncommon to stoke the fire.
B. I target 215°-225°. Above 225 and you lose your smoke.
C. You WANT smoke! I normally keep my pit at 225 for about 5 hours. There does come a point when the bark is so hard, more smoke won't penetrate and that's around that 6-7 hour point. Now it's time to wrap.
D. Once wrapped, you CAN take them in the house and finish in the oven or just leave them on the grill. At this point, it's just heat.
E. When to take off- tou pull them off WHEN TENDER! yes there are temps associated with this (usually around 195°) but how it feels is more important. When you slide the meat thermometer in, it should be like butter.
F. The Rest. Empty ice chest are great for this. Rest for 5 hours if you can. It will still be plenty hot.
Finally, MeatChurch outta Waxahachie had EVERYTHING ya need (supplies & videos) to help you out.
Cheers! 🍻
100% accurate! I need to go buy some brisket.
Man knows his smoking.
Def checkout Meat Church
If you’re not using meatchurch you’re not doing it right
Yeah gotta invite Matt from Waxahachie Meat Church for some a cameo video to provide some lessons
You can get a bit of control over your temp with the chimney controlling your airflow so you don't kill your fire. You might consider cutting a vent with an adjustable cover on the back of the firebox so you are not relying on the door and you can get your air in lower.
To cook a brisket without a thermometer is insane, and not let it rest is close to insane. When you cut it great off the smoker all the juice will run out and the brisket will be dry. Same way you need to let a steak rest. 2-3 hours in a cooler and you’ll be good to go.
Get rid of that metal grill grate cleaner. The little metal pieces can break off and adhere to your grilled items. Ingestion could do severe damage to organs. Just fyi.
@ 26:02 "He's already pulled over! He can't pull over any farther..." "Now to teach you boys a lesson, we're gonna stand here while you boys smoke the whole bag."
I always love a Super Troopers reference. Meow
You boys ever been to mexico?!
The dynamic with the four of you is absolutely priceless!!
Get the multi-probed bluetooth thermometer. You won’t have to open the lid to the smoker again (which is counterproductive).
Go Blue!
Amen to this ^^^^ i love being able to set it and forget it
Go blue but not in elections
If you're lookin you ain't cooking 🤠
I suggested this after the last video. One only needs to watch guga foods to see the value. Cooking by temp takes alot of the guesswork out of smoking. A good set of remote probes with Bluetooth, butcherpaper and some tallow would have made that brisket amazing and ez.
And some of them will alert you if the temps get too hot or cold.
you didn't get a full briskets. It looks like you got 2 flats. They would have made for some great pastrami. You also need to let it rest as well.
On your insulated fire box, you could also insulate a door/lid on hinges for your top to open when you want to use as a grill?? Then, when the lid is closed, you could still use the space as a countertop type space.
Rolling into the 40’s nice and easy my good man only person awake at that time is bbq folks and cement workers way to go Matt 💪🏼💪🏼💪🏼
I dont trust the thermometer on the grill wall. Get a digital thermometer with several probes. You want 1 probe about 1 inch above the grates to measure your grill temp (225-250) and one in each piece of meat.
You could use just Apple cider vinegar, but I've found a half and half mixtue with wather works best.
Also, remove the bark from your logs. Bark makes dirty (white) smoke, and clean logs make blue (clear) smoke.
After you finish smoking, put it in a cooler for 20-30 minutes and let it rest.
All in all, great job for your first smoke. Smoking is a learning roller-coaster. Once you think you figured it out, the next smoke acts differently.
Get rid of the wire brush! The bristles can come off and go into meat. Had a friend that swallowed one , they had to operate to get it out.
oh hey those metal scrapers for the grill like the wire brushes are very bad, the slivers of metal can fall out onto the grate and get into the food. metal splinters are not good in food most have been recalled
Cautionary note: Don’t use a wire brush to clean your grill. A piece of wire bristle could break off and get stuck in the grill and end up in your meat. Someone could get an unexpected surprise stuck in their mouth.
Lay some fire bricks on the floor of the fire box.
FYI Matt. Also, remember to use Good Wood. Please don't use Pinewood to start the fire. try using Pecan, Hickory, or Oak wood, these would flavor the meat.
Or mesquite
Smoking meat is best done around a group of friends. Get some friends, sit around a camp fire, smoke some meat, drink some beer, have some laughs, then eat the bbq.
You have to use very small pieces of meat to roll and butchers paper is better than regular rollling papers.
Hey Matt, I'm sure all the experts have chimed in and given wonderful advice. Maybe Donut can help you refine your craft. Just a couple of things I noticed that might be helpful. First the firebox, try lining it with fire bricks to help hold in the heat and direct it to the smoker more efficiently. Next instead of using water to create the humidity try apple juice. Personally, I don't wrap my briskets and continue to cook them. Slow and steady temp at about 180 to 200 until finished. Imo it builds a better smoke ring and bark. Lastly, you might consider a set of cookware when using on your flattop. Maybe even a kettle for coffee. Good luck bud!
Should not have put it closer to the fire. That would have dried it out. You want to do it slow to render the fat. You also want to wrap it when the brisket starts to stall. The stall is when you check the temp one hour, and it is pretty much the same temp the next hour. If I recall correctly, the stall is usually around 170. It isn't 100% necessary to wrap, but it will help you get passed the stall quicker. After that, you want to cook to probe tenderness, not temperature. Probe tenderness is usually around 200 - 205. Probe tenderness is when the probe just slides through the meat with almost no friction, almost like peanut butter. After that, wrap it up in butcher paper, then a towel and put it into a cooler for a few hours to stay warm. It should be ready once it gets back down to around 160.
The lighter exploding reminds me of when you and Roman dumped all those Bic lighters into a bonfire. That seems like forever ago
That WAS forever ago!
Good times!
@@OffTheRanch ,that was very first collab between him and you after you first visited his show Roman VS Fousey.
11 hours. Start at 7, dinner by 6. All you need for an awesome brisket. I make em all the time for people
That's only 9 hours btw...
@@ravenspawn8982yikes no it isn’t, it’s 11 lol
What about resting time? Isnt that crucial?
@@ravenspawn8982You didn't finish highschool did you?
I make a at least 3 a month just wish he wouldnt keep opening it lol but he will learn. I love using Plumb and Apricot wood
Been smoking briskets for over 30 years and everyone who ever tries mine says it is the best they ever had. A few tips I recommend are:
#1 Low & slow is the best. I start mine at 195 and cook until the probe temp reaches 165. Usually 8-10 hours. Then wrap and bump up to 220 for another 4-6 hours. That low temp 1st step gives you a good 1/2” smoke ring. If you cook too hot from the start your smoke ring will be much smaller because the meat seals and the smoke cannot penetrate.
#2 the guy who commented on using only clean wood with no bark is 100% correct.
#3 simple salt & pepper seasoning is the best I have found. Keep it simple.
Matt you did great bbq is about trial and error and having fun I would have ate it looked good to me 👍❤️
Are you going to get around to digging a giant hole in the river And put a nice dynamic up to stop some of the water and make a nice swimming pool
Didn’t season it good. Should have got the whole smoker up to like 500.
Wellllllllp I didn’t know this!
@@OffTheRanch it will season over time .....anyway
Seen this vid and thought "why didn't I see this earlier", than realized it had only been up 3 min lol
Can't wait to see what else you have up your sleeve!
After cooking briskets on a pellet grill I will never go back. Set it and forget it.
I know nothing about grilling.
But that Aussie accent?
Sounds like a demented South African.
What a fun video!!!
Salt and pepper is the Texas go to. But I like the flavor profiles. Brisket is just good no matter how you do it.
No one works harder than Matt on UA-cam videos. Always great.
Im 40 and went down this path last year because I got a pellet smoker cheap from my work and man is it worth learning! I mostly learned from youtube, and no matter what its trial and error so don't get discouraged! I found learning from the Meat Church BBQ channel to be the most helpful, and their rubs are amazing, I love their Gospel RUB!!!
Seeing you excited for your first brisket is awesome. As for the stump, instead of using it, you could always build a table around the tree right next to it, so you have a cool little sitting place overlooking the river, wrapped around a tree.
Wrap at 165. Cook until 200. Pull and let set for 1hr. I spray with apple juice
10 minute club! Now he just needs the projection screen on the telephone poles at the range and BBQ and movies at the Desperado! Perhaps a screening of Tiny Guns 3?
How is it possible to have left over bacon in fridge?
New content! Bbq ranch with Dr Matt! Lol
Not bad for first time keep at it, I've smoked at least 100 briskets, it takes practice.
Tips: Your logs (splits) are too big and they won't light and burn quickly creating a smoldering diety fire, making a bitter taste. Your briskets were cut in half, get whole briskets. Just do salt pepper garlic to start, then experiment with other rubs later. Get a quality insta read thermometer like thermopen or javelin pro. Wrap briskets at color (blackish meteorite looking), not temp.. sometimes full big briskets don't need wrapped if your fire management is on point. Don't spray briskets until they're close to the proper color so the bark can set, premature spraying or major temp fluctuations will ruin the bark formation.
That smoker can fit 4-6 full size briskets. Learn to trim them properly too. Why smoke 1 if you can do more, practice first though.
Proper brisket placement on smoker is key, each smoker is different. Turn brisket 180 (or rotate them all around so they cook evenly) if needed to get the other side up higher in temp. Only open smoker when absolutely needed and be ready to act fast and get the door shut or you'll mess with you're temps and fire management.
Also, start your brisket whenever you want, even the day before... smoke it all day when you're awake. Wrap in foil or butcher paper at about 165-175 (at color). Your brisket should be over 200 degrees and when you poke it with your probe it should feel like pushing through peanut butter. Pull it off smoker and let it come down to 180ish degrees or so then wrap it in a few towels and place in a cooler for up to 6-8 hours (finish your cook before night so you can go to bed), then slice the next day when you're ready. Always rest your brisket like this for at least 3-4 hours minimum.
Smoke on!
I want to see more Jenna. I'm sure she's married and stuff, but she is super cute. I'm still single, so I'm not doing anything wrong.☺️
I believe she's got a kid from a previous marriage but now she's with Clint.
She is cute and beautiful for sure.
I don't think you have a chance though.
Be well my friend.
Greetings from the Netherlands
Was just off to bed in the UK but now I have to watch this lol
Can we take a second to see how far Matt has come. From how do I change this Chevy water pump too straight operating a backhoe !! Hell yeah brothers!!!
You need some post oak wood splits Matt . Bark makes dirty smoke , clean splits only , and you want to never stop below 225 getting a lil hotter is better than to cool .
Also, needs to be careful with found wood like that. Some trees have sap that becomes an irritant when burned
He needs to become a wood snob
Wood matters
His charcoal game also needs to be corrected
No, bark is fine. That’s just purist mentality.I agree with everything else for sure though
I suggest use the remaining rocks to pile around the stump and then backfill dirt or build a platform/patio/deck on the rock base. Once you have a level pad, put a picnic table(s) on it.
Ditch the wire brush. It can leave metal strands on the grill and they can end up inside you. Use rolled up cardboard. Or, you can use an onion half. It will deglaze the bars and leave your grill surface nice and clean.
There is a BBQ comp going on down in Cuero this weekend, not to far from SA! It’s a sanctioned IBCA event and our team is cooking. Come on out and we can give you some tips!
Sanctioned? Oy, is BBQ considered a sport or something?
@@MrMice... ever been to Texas?
Get the cave guys back to dig out the big cave. We need to see what's at the bottom!!! Haha
I was just about to ask if anyone was still digging on the cave
a man can work through his greatest of problems sat alone with an open fire❤
Guys Will See This and Just Think "Hell Yeah"
Meat smoking and bbq'ing is all about the right temperature....if you open the lid, you loose temperature...so only open when you need/have to...and as short as possible !
You also can use special woodflakes for smoking...gives a nice flavour to the meat...
BTW, alu foil is used at the very end of the smoking....when the meat is nearly done, put it in alu foil to let the meat rest .
We're all just here for the digging.
Just a reminder, top of the fire box was just painted. Suggest you strip it and season it like a griddle if you want to cook directly on top. Even better option, get a cast iron griddle, season it and put it on top. Also, you need a grate in the fire box so that the ashes don’t put out your fire. Need air on all sides of your charcoal/wood. 😊
I agree plus the paint could be not food safe!!!
The rust showing in the previous video leads me to believe it wasn’t painted
Also do whole briskets. Trim and make sure after they reach 200F (wrapped in butcher paper once they hit 170F) that you allow the brisket to rest for at least 2 hours. Up to 6 hours if you have a way to keep it in an insulated cooler or holding oven. Then slice it correctly. A perfect brisket can be ruined by slicing it wrong. Edit: Well crap, he cut those flats with the grain. Dios mios.
If its cooked right you wont need a knife just a spoon
Slicing is key, for sure. 90° angle between beauty vs. tasty rubber bands.
Yes! I thought he sliced it wrong. It's the other direction, cross cut against the grain of the meat. That helps a lot with chewyness!
That was painful to watch you rub the knife on metal. You have a good start with the smoker but you need to catch up on comments a little
I know there are too many comments to actually keep up with
Matt, good on the brisket. A few suggestions. Don't overload the smoke factor, too much of a "smoky" bark is the result. The vinegar "wet mop" is great for carolina bbq especially for the mustard based bbq sauce. Low and slow is great with brisket...the fat on it is the protection from burning up and keeps the meat "moist". My wife and I love your videos!