Get LET'S GOW General Purpose BBQ Rub here! www.amazon.com/Smoke-Trails-BBQ-GENERAL-PURPOSE/dp/B0DDCZ5KB3?maas=maas_adg_695D4D73A61D2AF72E706B44A54AA7FA_afap_abs&ref_=aa_maas&tag=maas
What I don't like initially I guess is the...price...size....I dunno....What i do know is i'd like to see a bulk container :D I have a feeling I'm gonna need it
Love your methods!! I'm in a similar position as a pitmaster/solo caterer but I'm in Texas. I actually have had to preslice for events that were food drop-off. I rest the meat for long as possible then slice and cover in its own juices and tallow, cover in foil then place in a foil pan and cover with plastic wrap and foil and transport in my insulated bin. This method for me, has been flawless in maintaining the meat integrity.
Wow! Your new 250 gal and Big Luigi are a huge step up from the OK Joe! I have profited from your videos over the years and your success makes me happy. This video was exceptional. Thanks! Scott
Good call on pre-carving. In a restaurant, even buffet-style, there's often a dedicated carver to keep up with demand. Popular cut-to-order shops like Franklin's BBQ and Katz's Deli have several fast, skilled carvers working at once!
I have gone a few events and your not wrong on the time it takes, 4 days easy but they are a lot of fun and its great when you see people enjoying the food you have cooked. Great video as always Steve
Really great video! I do a couple large BBQs at home every year. This gave me some great ideas on better planning. Would love to try light catering one day. I really enjoy the cooking experience and seeing people enjoy the food. Thanks!
Thank you! We are having a family reunion next year. Yes, we checked into having bbq cater and it is to expensive for us. I opened my mouth and said I would do it. First one!!
Haven't watched the whole video yet, but I'm already commenting, I always learn a lot from your video's been catering consistently for two years and learned on the fly. Where was your video 2 years ago when I started 😂. I stopped watching a lot of U tubers on BBQ because people aren't practical on larger amounts of food but your perfecting catering bye yourself 👍🔥🔥👍Big Respect!! Just for that i'm going to join your patrion page👍🤙🔥🙏 CALI-MEX BBQ AND CATERING!!
I haven’t seen your videos in a long while,maybe a year, first the hair!! 😂 lol now your new or new to me a large pit smoker nice! And your doing events now! Awesome brother keep up the great work, hope it goes nothing but great for your events🎉
It might be a psychological trick, but if you put the sides before the meat in your serving line, people won't overdo it on meat. Love your choice of sides and the Mexican Street Corn salad looks great!
@@SmokeTrailsBBQI only do family/friends events a few times per year, but will definitely use some of the tips. Depending on who your cooking for, pulled pork sandwiches can be a really cost effective option as well (but it's tough to beat brisket if you can swing it).
One thing we do when adding crushed Ramen noodles to a sauced side is toast it in a pan with some butter. That extra bit of toasty flavor really elevates whatever it’s added to and in my experience stops it from going soggy 🤙🏻😎
Thats great Steve, I was wondering where you've been, I usually look at your channel to see if I missed a video, This is a great video by the way, Take care brother.
I've always used the 1.5 to 2 times the cost of materials plus a fair hourly rate to calculate pricing for anything. Try an Alabama White Sauce on that coleslaw: 1 cup Duke's Mayo 1/4 cup Apple Cider Vinegar 2 tbls Brown Sugar 1 tbls Horseradish Mustard I tsp Lemon Juice 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Garlic Powder 1/4 tsp Onion Powder 1/4 tsp Cayenne 1/2 tsp Celery seed Optional: 1/4 cup Sour Cream
Call to your new smoker "The Bismarck" reason, you throw every challenge at it and has not sunk to the challenge. A good strong name for a rig that demands respect. When the day comes where it finally sinks. It has a story that will last a lifetime behind it.
Depends how high in temp the meat is taken. Less for lower temp cuts like steak and chicken. More for pork butt, shoulder, brisket
3 місяці тому+1
Hey Steve, my son has nut allergies (peanut and tree nuts). Do you know if your rubs are nut-free and/or made in nut free facilities? Thanks man, love your videos!
What kind of warming oven do you use? Ive started doing cooks and catering as a side hustle and have been looking for something to hold my meats before i deliver and/or serve
i always wanted to do a sort of, you buy me my brisket, ill cook your brisket sort of bbq sales... something where im already gonna fire up the offset and babysit, might as well see if i could get someone in the neighborhood to go in on it with me. if that ever took off, maybe id do a couple smokes a month and get more picky. catering just sounds like work, but more money
Just subbed! I’m really sorry, I thought I was already subbed. Thanks for your reply in what to name your smoker! Take care and stay safe. Happy BBQing.
@@EricBthatsMe They don't get to 200. 150 + a long hold makes them just as tender as taking them to 200 during a short cook. It's kind of like sous vide cooking.
This was a awesome video!!!! You always do amazing videos. One suggestion. If you put your food in half pans and vacuum seal them pan and all, you won’t have to worry about leakage. I know it’s an additional step and coast but it would be worry free at least theoretically. 🤷🏾♂️🤣
@@SmokeTrailsBBQ honestly i haven’t done it yet. I was looking on Amazon for some xl bags to sous vide rest a brisket a few days ago and thought if it sealed in liquids why wouldn’t it work for food transport.
In my neck of the woods to cater you have to have a no seat restaurant license which is $400 per year and like you said it's kinda seasonal and you have to have insurance which is about $300 a year so you have to make up that cost to and not knowing how many catering jobs your going to get during that season makes it really hard to charge and where I live I can't charge $4k because I would never get a catering job, I have to charge by the head depending on the types of meat and how many of the types so it's roughly $20 to $30 per person but I pretty much have to try to keep it below $3k, but what I charge is pretty reasonable for what the get.
Yea it's a tough gig. I believe in food safety but all the fees are ridiculous. Should be exemptions for people who make under a certain revenue threshold.
Has anyone tried installing a smoke generator like the smokia smoke generator? Since you can easily adjust the levels of smoke on this device and feed it wood chips without having to touch it for multiple hours depending on the size of the smoke generator you purchase. It seems like it would be the hands free additional smoke that everyone is looking for. Im curious if it would provide quality smoke flavor or if it would be more of a dirty smoke that people try to stay away from?
@@michaelmonday5230 if 170 is the lowest your oven will go then 1. Confirm the actual holding temp with a covered pan of water when the oven is set to 170. After a few hours, probe the water. whatever it's temping at is what a brisket will actually hold at. it may actually be closer to 150, in which case, no issues but 2. if it actually holds closer to 170 you need to test it with different hold times. Try holding overnight for 8 hours and check the tenderness in the morning. if it's perfect then you have your answer. 8 hours. If it's still tough, keep holding until 10-12 hours etc. and check for tenderness. It may be that 18 hours is a perfect hold time for 150 but it's only 10 hours or less at 170.
Thanks a lot for this video. I’ve had people ask me how much I would charge to cater or I’ve had other people tell me I should start a bbq business. So far I’ve only done medium sized family gatherings (with my family) and work meals (with my coworkers). All by request, but I’ve never charged them anything other than the actual price of the meat plus $20 for supplies. I’m thinking about doing it for money now because I seriously hate my job and who knows maybe one day it can lead to some big money.
I’m gonna go with this name suggestion. Being a child of the 80s, best decade ever! “Optimus Prime” cause your smoker is definitely more than meats the eye 😉 And we’ll Prime cuts of meat 🤓
The video link you provided in the description for the holding chest was on cooking a Texas style brisket. Nothing at all about the holding chest you built. I’d really like to see more of it. I’ve searched your playlist in the past to see more on it but come up blank.
@SmokeTrailsBBQ Yeah, but Prime rib and Ribeye Roast are not the same yet. I am aware they come from the same area. That said a bit of research, and 5 hours later, a perfect 125°f was captured. By the way, good videos. 👍
Hi Steve. I'm from distant Siberia :) I'm making my dream come true: to combine haute barbecue cuisine with a fast food restaurant like KFS and conquer the world. Can I take advice from you and how can I contact you?
Pre-slicing brisket is sacrilegious in Texas for a reason. Oxidation is the enemy of brisket, as it will dry out and turn good brisket bad in a very short time. The top Texas BBQ joints have carvers for dough and not for show. Simply put, carving brisket to order is vital to the quality of their product, and it is why their devoted customers don't mind standing in line a long time to get it. Folks may get away with pre-slicing brisket in Canada, but not in Texas, the brisket capital of the world.
you do you of course. If you're interested in pre slicing to save time though, you can prevent oxidation by brushing the slices with tallow and packing them closely together. Or simply making all the slices without separating them so the slices are never exposed to air until the event.
@@SmokeTrailsBBQ And if you invent a device for cutting brisket, where the cutting tool will be tensioned cables with an adjustable distance between them? Then it will be possible to cut in one motion and at the same time maintain the integrity of the piece.
Living in Texas, doing BBQ, n a certified food judge, have a propensity to agree. However, keep in mind this is one person, not a full crew. There is a reason banquet chefs are a specialty and while banquet food is good, not great. Cooking for a bunch is an art with certain comprises, fresh is always gonna be best. Remember, this is one person cooking for a bunch showing everyone how to do it. Denny
@@SmokeTrailsBBQ hope you’re talking CAD…. 10-20 dollars more per plate than the legit players in central Texas bbq is seriously laughable. Not to be rude but your stuff looks mid serious hobbyist tier here in TX, and half the video you tout about cutting corners. Not a good look..
Get LET'S GOW General Purpose BBQ Rub here! www.amazon.com/Smoke-Trails-BBQ-GENERAL-PURPOSE/dp/B0DDCZ5KB3?maas=maas_adg_695D4D73A61D2AF72E706B44A54AA7FA_afap_abs&ref_=aa_maas&tag=maas
Great news on the new BBQ rub and catchy brand
What I don't like initially I guess is the...price...size....I dunno....What i do know is i'd like to see a bulk container :D I have a feeling I'm gonna need it
Fun video Steve. Thanks for sharing the behind the scenes prep work
Thanks buddy!
Love your methods!! I'm in a similar position as a pitmaster/solo caterer but I'm in Texas. I actually have had to preslice for events that were food drop-off. I rest the meat for long as possible then slice and cover in its own juices and tallow, cover in foil then place in a foil pan and cover with plastic wrap and foil and transport in my insulated bin. This method for me, has been flawless in maintaining the meat integrity.
Awesome! Glad to hear others are doing the same thing!
Wow! Your new 250 gal and Big Luigi are a huge step up from the OK Joe! I have profited from your videos over the years and your success makes me happy. This video was exceptional. Thanks! Scott
Thanks!
Been waiting for this one, Steve! I cook for the family and our City Mission but wanted to pursue this a little further. Thank you!
Good call on pre-carving. In a restaurant, even buffet-style, there's often a dedicated carver to keep up with demand. Popular cut-to-order shops like Franklin's BBQ and Katz's Deli have several fast, skilled carvers working at once!
I have gone a few events and your not wrong on the time it takes, 4 days easy but they are a lot of fun and its great when you see people enjoying the food you have cooked. Great video as always Steve
Totally agree!
Really great video! I do a couple large BBQs at home every year. This gave me some great ideas on better planning. Would love to try light catering one day. I really enjoy the cooking experience and seeing people enjoy the food. Thanks!
Glad it helped!
hi, can you do a separate video on your holding oven and more in depth on how you utilize it? thank you
Thank you! We are having a family reunion next year. Yes, we checked into having bbq cater and it is to expensive for us. I opened my mouth and said I would do it. First one!!
Good luck!
So glad to see that you folded the foil outward. I think it helps with the boat method.
I just do it so there's a handle haha
Haven't watched the whole video yet, but I'm already commenting, I always learn a lot from your video's been catering consistently for two years and learned on the fly. Where was your video 2 years ago when I started 😂. I stopped watching a lot of U tubers on BBQ because people aren't practical on larger amounts of food but your perfecting catering bye yourself 👍🔥🔥👍Big Respect!! Just for that i'm going to join your patrion page👍🤙🔥🙏 CALI-MEX BBQ AND CATERING!!
thanks man!
I haven’t seen your videos in a long while,maybe a year, first the hair!! 😂 lol now your new or new to me a large pit smoker nice! And your doing events now! Awesome brother keep up the great work, hope it goes nothing but great for your events🎉
Thanksman!
Even the fly is watching you cut the brisket!
That's my pet fly Buzz Aldrin
It might be a psychological trick, but if you put the sides before the meat in your serving line, people won't overdo it on meat. Love your choice of sides and the Mexican Street Corn salad looks great!
Totally agree. Plus it just fills up their plate so they physically can't get a ton of meat on there.
@@SmokeTrailsBBQI only do family/friends events a few times per year, but will definitely use some of the tips. Depending on who your cooking for, pulled pork sandwiches can be a really cost effective option as well (but it's tough to beat brisket if you can swing it).
I have what I need to build my smoker, I just got to get a welder and a grinder. I can't wait to build it.
Good luck!
@@SmokeTrailsBBQ thank you sir!
0:09 great, I can't unsee that now! 🤣🤣😂😆😆
What happened at 0:09. The only eye burning thing was him in the tub at 0:11😮
@@RHEC1776 I wanted everyone to get the full effect of going from meat on the board to meat in the tub :D hahahha
Haha
Enjoyed watching this, some great ideas.
Thank you!
One thing we do when adding crushed Ramen noodles to a sauced side is toast it in a pan with some butter. That extra bit of toasty flavor really elevates whatever it’s added to and in my experience stops it from going soggy 🤙🏻😎
Great idea!
Thats great Steve, I was wondering where you've been, I usually look at your channel to see if I missed a video, This is a great video by the way, Take care brother.
Thanks!
Great video! I sousvide briskets in the bathtub all the time! sometimes with me in it! glad to see the secret is out.... thanks....
Bathtub sous vide! great idea!
Do you let your briskets cool at all after pulling them or do you immediately wrap them and put them in the holding oven?
Right in the oven
the fly inspected those ribs for quality (7:50)
Awesome, Steve. And for the Smoker's name: LegoW 😂
Haha! Let's gow!
You have a customer in me. Good product and great tutorials.
Thank you!
Looks FANTASTIC !!! That's not a dry Bok Bok !!! 😋🎻😁
You got that right!
You should name your smoker the Iron pig! Good luck! PA Reloader.
Haha I like it!
Subbed to the new channel!!
Thanks a ton!
I've always used the 1.5 to 2 times the cost of materials plus a fair hourly rate to calculate pricing for anything.
Try an Alabama White Sauce on that coleslaw:
1 cup Duke's Mayo
1/4 cup Apple Cider Vinegar
2 tbls Brown Sugar
1 tbls Horseradish Mustard
I tsp Lemon Juice
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Cayenne
1/2 tsp Celery seed
Optional:
1/4 cup Sour Cream
I'll try it! Been playing around with white sauce on chicken
It's good on chicken, too! Enjoy!
Call to your new smoker "The Bismarck" reason, you throw every challenge at it and has not sunk to the challenge. A good strong name for a rig that demands respect.
When the day comes where it finally sinks. It has a story that will last a lifetime behind it.
Love it! "We gotta sink the Bismark cuz the world depends on us!"
So it’s common to hear that briskets will lose 40-50% of weight after it’s cooked. Does this apply to other meats such as tri tip and pork roasts?
Depends how high in temp the meat is taken. Less for lower temp cuts like steak and chicken. More for pork butt, shoulder, brisket
Hey Steve, my son has nut allergies (peanut and tree nuts). Do you know if your rubs are nut-free and/or made in nut free facilities? Thanks man, love your videos!
There's no nut ingredients but the facility is not certified allergen/nut/gluten free. There could be traces from other stuff they produce.
@@SmokeTrailsBBQ Ok, thanks for letting me know!
Hi Steve, For the corn recipe, how much does that serve? I would love to make a batch for 60ppl.
It makes a pan so maybe 16 squares per pan depending on how you cut it. I cooked 6 pans for 100 people
Great to explanation for events. Thanks
Cheers!
13:44 Whoa didn't expect to catch Steve beating his meat 🤣
Should have played some michael Jackson for that section. Beat it!
What kind of warming oven do you use? Ive started doing cooks and catering as a side hustle and have been looking for something to hold my meats before i deliver and/or serve
I use a winston cvap i bought used. Look for a used holding oven. You can find some good deals
i always wanted to do a sort of, you buy me my brisket, ill cook your brisket sort of bbq sales... something where im already gonna fire up the offset and babysit, might as well see if i could get someone in the neighborhood to go in on it with me. if that ever took off, maybe id do a couple smokes a month and get more picky. catering just sounds like work, but more money
That's a great way to get started. Best way to get people asking for whole briskets and paying for the cost of them is to give them samples haha
Let's GOW!
Let's GOOOOOOOWWWWW
How many briskets do you use to feed around 300 people?
Depends on the factors i talk about in the video but I would probably do 18.
Super helpful information. Thank you.
Cheers bud!
Just subbed! I’m really sorry, I thought I was already subbed. Thanks for your reply in what to name your smoker! Take care and stay safe. Happy BBQing.
Thanks for the sub!
Ribs cooked to 140-150 and then held at 150 will be tender enough after the long hold?
held for 18 hours yes.
@@SmokeTrailsBBQ How do the ribs get to finishing temp of around 200 when the oven is only at 150. Is that possible? im really confused.
@@EricBthatsMe They don't get to 200. 150 + a long hold makes them just as tender as taking them to 200 during a short cook. It's kind of like sous vide cooking.
@@SmokeTrailsBBQ Awesome. I just came across your video about this. Watching it now.
is the street corn served cold? if so would that be good to make the day before?
Cold or hot. Yes you could do it the day before
You may of covered this. But what’s your method for holding ribs?
Smoke to 150 and hold 18 to 24 hours at 150. Then sauce and set
This was a awesome video!!!! You always do amazing videos. One suggestion. If you put your food in half pans and vacuum seal them pan and all, you won’t have to worry about leakage. I know it’s an additional step and coast but it would be worry free at least theoretically. 🤷🏾♂️🤣
great idea! do use the extra large vac seal bags for that?
@@SmokeTrailsBBQ honestly i haven’t done it yet. I was looking on Amazon for some xl bags to sous vide rest a brisket a few days ago and thought if it sealed in liquids why wouldn’t it work for food transport.
How do you account for non raw material costs? like the smoker, cambro, holding oven, etc?
They are capital costs or startup costs. Like an investment. Paid off slowly over time
In my neck of the woods to cater you have to have a no seat restaurant license which is $400 per year and like you said it's kinda seasonal and you have to have insurance which is about $300 a year so you have to make up that cost to and not knowing how many catering jobs your going to get during that season makes it really hard to charge and where I live I can't charge $4k because I would never get a catering job, I have to charge by the head depending on the types of meat and how many of the types so it's roughly $20 to $30 per person but I pretty much have to try to keep it below $3k, but what I charge is pretty reasonable for what the get.
Yea it's a tough gig. I believe in food safety but all the fees are ridiculous. Should be exemptions for people who make under a certain revenue threshold.
Has anyone tried installing a smoke generator like the smokia smoke generator? Since you can easily adjust the levels of smoke on this device and feed it wood chips without having to touch it for multiple hours depending on the size of the smoke generator you purchase. It seems like it would be the hands free additional smoke that everyone is looking for. Im curious if it would provide quality smoke flavor or if it would be more of a dirty smoke that people try to stay away from?
Not sure. I have a smoke daddy I could try.
Coolest Canadian ever! Next to Bret Hart!
How do you deal with the briskets oxidizing after slicing?
I slice them then brush with ghee or tallow. Or I slice them all without taking the slices apart
Dude you got it.
My oven at home only goes down to 170 degrees,,is that too high of a temp to hold meat ?
Try adjusting it down. Look in the manual. Test it with a foiled water pan.
@SmokeTrailsBBQ thnks will try the test,,but if 170 is lowest,,can I hold at that temperature?
@@michaelmonday5230 if 170 is the lowest your oven will go then 1. Confirm the actual holding temp with a covered pan of water when the oven is set to 170. After a few hours, probe the water. whatever it's temping at is what a brisket will actually hold at. it may actually be closer to 150, in which case, no issues but 2. if it actually holds closer to 170 you need to test it with different hold times. Try holding overnight for 8 hours and check the tenderness in the morning. if it's perfect then you have your answer. 8 hours. If it's still tough, keep holding until 10-12 hours etc. and check for tenderness. It may be that 18 hours is a perfect hold time for 150 but it's only 10 hours or less at 170.
Thanks a lot for this video. I’ve had people ask me how much I would charge to cater or I’ve had other people tell me I should start a bbq business. So far I’ve only done medium sized family gatherings (with my family) and work meals (with my coworkers). All by request, but I’ve never charged them anything other than the actual price of the meat plus $20 for supplies. I’m thinking about doing it for money now because I seriously hate my job and who knows maybe one day it can lead to some big money.
Give it a shot on weekends! Don't quit your job though. Wait till you know it's time
@@SmokeTrailsBBQ thank you for sharing your experience with us.
Call the new smoker Mario. To match big beefy Luigi.
Esquites is the name of that corn salad.
Great Video,but I couldn’t find the Home made sous vide video.
“Mexican street corn salad” you mean esquite? Lmaooo
I have a history of mispronouncing things so I just stick with what I know haha.
Dude. you got It video is great thank you
I think you should name your smoker Bertha. She ain’t pretty but she gets the job done! Great video. Thanks bro💪💪💪
Haha good one!
I’m gonna go with this name suggestion. Being a child of the 80s, best decade ever! “Optimus Prime” cause your smoker is definitely more than meats the eye 😉 And we’ll Prime cuts of meat 🤓
Ooooo love it
The modular smoker looks like a “Bertha” to me.
Like it!
Did you say you pulled your ribs at 140 internal?
yes and held at 150 for 18 hrs
Why did you beat your brisket?
Flatten the hump. Cooks more evenly
Thank you for the information 😎
You bet!
The video link you provided in the description for the holding chest was on cooking a Texas style brisket. Nothing at all about the holding chest you built. I’d really like to see more of it. I’ve searched your playlist in the past to see more on it but come up blank.
It's at the end if that vid
@@SmokeTrailsBBQ I’ll have to go back and look for it. Thanks
What holding oven do you use?
Winston cvap
Good video thanks for the tips
Thanks for watching!
💯Great advice
Steve Gov. What about smoking Ribeye Roast. I don't see a video from you on this.😢
I have prime rib videos
@SmokeTrailsBBQ Yeah, but Prime rib and Ribeye Roast are not the same yet. I am aware they come from the same area. That said a bit of research, and 5 hours later, a perfect 125°f was captured. By the way, good videos. 👍
Food safety danger zone 😂
You should name your smoker DUDLEY like the old cartoon character Dudley do right the Canadian mountie.
haha I remember that one. Rocky and Bullwinkle show
Hi Steve. I'm from distant Siberia :) I'm making my dream come true: to combine haute barbecue cuisine with a fast food restaurant like KFS and conquer the world. Can I take advice from you and how can I contact you?
Pre-slicing brisket is sacrilegious in Texas for a reason. Oxidation is the enemy of brisket, as it will dry out and turn good brisket bad in a very short time. The top Texas BBQ joints have carvers for dough and not for show. Simply put, carving brisket to order is vital to the quality of their product, and it is why their devoted customers don't mind standing in line a long time to get it. Folks may get away with pre-slicing brisket in Canada, but not in Texas, the brisket capital of the world.
you do you of course. If you're interested in pre slicing to save time though, you can prevent oxidation by brushing the slices with tallow and packing them closely together. Or simply making all the slices without separating them so the slices are never exposed to air until the event.
@@SmokeTrailsBBQthat's true 💯 I do "IT"and it still comes out Juicie and moist, I also and extra aju when I hold brisket for my pop up's to
@@SmokeTrailsBBQ And if you invent a device for cutting brisket, where the cutting tool will be tensioned cables with an adjustable distance between them? Then it will be possible to cut in one motion and at the same time maintain the integrity of the piece.
Shut the f@$# up! "I'm from Texas, I f@$# bulls!
Living in Texas, doing BBQ, n a certified food judge, have a propensity to agree. However, keep in mind this is one person, not a full crew. There is a reason banquet chefs are a specialty and while banquet food is good, not great. Cooking for a bunch is an art with certain comprises, fresh is always gonna be best. Remember, this is one person cooking for a bunch showing everyone how to do it.
Denny
Hehehee..... he said pulling your meat.
Lol
Great Vid!! Do you let the brisket come down to temp when you pull it off at 195? Or does it go straight into the warming oven at 150
Straight in
Callboy the Smokalator
Or smokanator? Haha
Save some for Dad
Ok you can have one
@@SmokeTrailsBBQ Oh, Will
Name it “the rusty bbq can”
Good one!
Name it the "Smoke Wagon"
Love it!
Wait, earlier in the day you slice ??!!! Noooooo dude no! Heck No!
It's the way to go!
You’re gonna cut up enough brisket for 100 people that are looking to eat and not wait for you to slice up brisket
Sheeba
Brisket in a bath tub 😅
Smoker name “Gows Meat Softener”
Haha!
Breakaway
Has anyone ever found any of your gorgeous long hair in the barbecue?
Never!
Will you build me a smoker???
“Influencer” 😬 😅
Yep!
🤣🤣😂😂🤣
Name your smoker Thelma
Like it!
Rusty
13:46 beat your meat!
...
30-40 dollars a plate? Get real.
What is normal where you live?
@@SmokeTrailsBBQ i live in the heart of central Texas bbq, Blacks, Coopers, Krutz etc.. catering is 15-20 a plate.
@@SmokeTrailsBBQ hope you’re talking CAD…. 10-20 dollars more per plate than the legit players in central Texas bbq is seriously laughable.
Not to be rude but your stuff looks mid serious hobbyist tier here in TX, and half the video you tout about cutting corners.
Not a good look..
RUSTY
I think you just won sir!
@SmokeTrailsBBQ great job steve. Your one my favorite yt. I just started my channel. Swing by if you can
Thanks!
I pull my meat multiple times during most cooks.
Lol!
What holding oven do you have?
Cvap