I find the chicken skin is a barrier for the seasoning to fully penetrate the meat of the chicken. Any recommendations for addressing this?

Greetings from Humble TX. Do you cater for churches?

Great to see you doing well. I live in Montgomery and we enjoy your bbq. Keep at it brother.

@BarABBQ What are yall using to sharpen y’all’s knives with??

What’s that rib glaze consist of???

Where can I get the recipe for that rib glaze

Any recommendations on what to use for cleaning the cooking grates. Chicken looks 🔥!!

Give me piece!😮

Hard to beat that direct heat flavor profile

Wow

Love your videos. How do I DM you

Newbie, sorry for the dumb question. What is a bundle fire?

Great chicken, and Zep in the background 🤠👌🏻

Rich boy doesn't know what he's doing. 😂 GOOFY

Man thank you for posting this , trimming has been one thing I needed the most work on, in a decent job trimming, but I love how you simplified the trimming process versus how I've been doing it this whole time. It's definitely going to help me for my 2nd pop-up this weekend.

How do,I get the glaze recipe?

It's not fair.. It's 9:30 at night and my mouth watering and your not open! That chicken is unbelievably good!

Great looking bird!! 🤙🏾💯

Here's how you do back yard chicken on a $10k+ smoker, lol. Looks good tho.

Like so many others have already said, just when you thought you have seen all the trimming videos you hit us with this. That is the true great thing about BBQ, no right or wrong way. I have been using that knife for years and never thought of trimming the brisket with it. This will definitely be added to my archive of BBQ videos. Where this video stands out is how you trimmed multiple briskets and with speed and efficiency. Thanks for the great video.. Look forward to more..

Looks good, only thing that concerns me is the use of gloves, you afraid to touch the meat ? 😂 Just a joke, i love that BBQ pit, wish it had a shelf in it tho for short ribs

I'd love to see a brisket cook on that rig.

Looks perfect to me brother 👍. God bless.

Do you sharpen your own knives? Or do you have a professional come in? What kind of sharpener do you have if you do your own?

I will be visiting when i get to Texas

Although I don't have that big Centex dude of a cooker, I do have a similar flat top model from Pitts & Spits that does an amazing job with all the proteins you mentioned. I too am obsessed live fire cooking using post oak splits, so much so that my true smokers are giving me the ugly stare . I'm about 30 minutes down the road from you guys, I need to make the trip up there soon. Enjoy your videos, keep 'em coming !!!

Great video man! Love watching how you guys in the states do it, Am in the UK, we do very similar at the restaurant I work at, brine over night, season in the morning, smoke for 80-90 mins before service, then finish over charcoal to serve. Any tips on holding the chicken for longer periods?weve found after a couple of hours in hot hold, the skin is rubbery, still tastes great, but the first orders of chicken are better than the later ones, lol. Also we have a uk bbq podcast, let me know if any interest in coming on for a chat Steve

Great video and love the channel!

Can you do a fire management video on the Goldees Smoker? Would love to see how you keep the fire going.

Another Gr8 cook brother -Str8

Gr8 cook brother -Str8

Everytime I watch a new vid of y'alls I get the itch to drive up 105 to see ya lol. With that being said, see ya Thursday haha.

Food looks great! And that grill is FIRE!!!!!!

This was a great video. Going to the store tomorrow to pick up some chicken to try this cook. Nice work!

Great video ! Thanks for taking your time and explaining over the hole process from begining to end. I’ve been reading reviews on your amazing side dishes. Hit us up with a video ok that.

@BarABBQ I can attest that chicken is darn good. Caleb hooked me up with chicken since I was sampling everything for my video that releases this Saturday January 11th. I couldn't finish the chicken and I was driving back to florida. I ate the last of it cold and it was still darn good.

First time watching and love the detail and explanation of your process. Just sub'd, keep 'em coming .... -DT

Bar-A is next level BBQ. This place is absolutely amazing!

How do you tend to hold them throughout the day when waiting for people to order it?

What is the glaze made out of?

Bro comes to break down the chicken with a pair of office stationary scissors 😢

Love this channel

Why do you remove the sharp corners?

Thanks for the great video. Could you please share the glaze receipt for the chicken? Thank you in advance.

Awesome!

Loved this. New sub!

Thank You 👏🏿👏🏿👏🏿👏🏿

Great video! Now I need to build a direct heat cooker to go along with my 250 offset.

For service do you hold these in a warmer? if so how long is too long to hold it ?

Can you guide me to the rib glaze recipe? Please