Thanks for the video. Quick feedback for us newbies. Please show a bit more how you fill and light the charcoal. Also, i was under the impression that you dont need to wrap with these kamado grills since the keep moisture.
When I do “Texas ribs” I do a little shiner bock beer bbq sauce in the wrap and a little glaze at the end. You should try that out next time you’re experimenting!
Gonna give this method a shot as I recently got the TX rub! Did u find the rub really strong in terms of salt and pepper flavor or was it a good balance? Curious how heavy u can go on the rub application. Cheers!
It's got a lot of pepper flavor but that's what I expect with Texas BBQ. I am a fan of the rub for sure. As for how heavy I went, I would call it a medium coat. The surface was by no means 100% covered prior to cooking. Once it cooked a few hours, it tightened up some and gave it a nice even bark.
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Thanks for the video. Quick feedback for us newbies. Please show a bit more how you fill and light the charcoal. Also, i was under the impression that you dont need to wrap with these kamado grills since the keep moisture.
Nice work mate! Looked a beautiful day for it too 👏
Thank you! It was definitely hot at the start foo the cook but it cooled down towards the end. Looking forward to fall for sure.
When I do “Texas ribs” I do a little shiner bock beer bbq sauce in the wrap and a little glaze at the end. You should try that out next time you’re experimenting!
Oh I do like that idea! I'm going to find a bottle of that now.
KamadoMax I make a homemade one it’s really simple though. That or you can use some salt lick bbq sauces
KamadoMax being a Texas native the brisket in my opinion can’t be beat. But the rest of Texas bbq needs a little something extra in my opinion
@6:53 There's your ASMR right there!
😂😂😂
Gonna give this method a shot as I recently got the TX rub! Did u find the rub really strong in terms of salt and pepper flavor or was it a good balance? Curious how heavy u can go on the rub application. Cheers!
It's got a lot of pepper flavor but that's what I expect with Texas BBQ. I am a fan of the rub for sure. As for how heavy I went, I would call it a medium coat. The surface was by no means 100% covered prior to cooking. Once it cooked a few hours, it tightened up some and gave it a nice even bark.
Do a brisket!
That's coming soon, I promise!