Why not a reverse flow

I used this last year, and it came out great. I just wish you gave measurements. The amount of cheese is unclear, and the demi-glace in your other visit l video doesn't explain how you got to the final product. I know you're looking at moving into cooking more and videoing less, but it would be so helpful if you have some more exact measurements on the cream, reduction, and horseradish sauces in the description.

I loved your video.. i cook mine the same vut your cream spinach recipe is fire i cant wait to try it!

🫡👍🏽

You talk way to much. Get on with it

I'm so used to watching ordinary sausage that this feels insane to see.

I'm from Mississippi and we cook them all the time, so darn good.

Love it man❤

Thanks Joe. Great video

They'll understand if you push Christmas back a couple days - lol - looks delicious. I usually sear off in 500F oven.

temp is to low look at the fat at the end of the video it looks nasty not even rendered at all, 235 to 250 is the temp to make prime rib . another stupid video. and btw genius you don't need that amount of smoke. learn how to cook

Use a defuser that covers most of the base on top of the charcoal. You could cover the brisket fully in foil and smoke it like that with a drip tray below to grab the juice that can be used for gravey

Great tip on the dry brine. Good work young fella.

Baby snoot is the bomb!!!!

Great video, as always. When you rested the brisket in your oven for 13 hours, did you have it on the lowest setting?

Gr8 stuff MJY, keep grinding. Been to HCM hope you make it better it’s a large space which needs to be filled. Go have L8 night cart food from Halala Guys on 6th and 53rd. From a fellow Chi towner, Gr8 things can be found in small places in NYC -Str8

Hey, missed you! Wish you all the best!

Who here came back for Christmas 2024? 😄😄

Those peppers ain't no joke, I don't remember them being that hot back in the day. I took 2 bites and gave up, lol

A Mask Outside...Genius

Awesome content, any plans on setting up a bbq class?

Leaning toward insulated. Cold is cold in Northern Colorado and we can get snow in the last week of May and as early as mid Sept.

How much was this smoker bud? Do you mind saying? If you do it’s cool

Have you seen the M&M fabricator guys those things you can use the whole chamber to cook now I’m sure the prices are very crazy

Can’t wait to stop by next time I visit the city - congrats, and cheers to what’s next!

New subscriber!

I would love to get my hands on the Korean newspaper... (South Africa is quite far away).

Peace and love Joe. I hope you enjoy every moment of your new journey. Who knows where you’ll be in another 10 years but enjoying the ride is the point of it all.

He might make an okay brisket but you don’t disrespect Texas BBQ like that. I miss living there

Amazing video! What type of wood did you use for smoking? Merry Christmas!

Hey Nox just made this sausage without the cheese and dam that shit is good. Great recipe

Good video, and congrats on the new gig. It'll be interesting working for a franchise like Hill Country. We have one here in DC and it's pretty good! Funny, I can see people like Guga and Sam thoroughly enjoys making KZbin videos. I think Brad likes it, but it is a job for him. I am getting into creating content, it is a lot of work! And I just make TikToks and shorts. A 10 minute video is work! With a full time job, I can't make them. At any rate, good luck man. I enjoy your videos.

Just as you did in Texas I hope you take good experiences from the east coast. Here in Sactown is where Farm to Fork was spawned. Local chefs use their talent and imagination to come up with the most amazing food utilizing locally grown sustainable ingredients. Good luck Joe!

Good to have you back MJY, you have been missed! Looking forward to your videos anytime you can put them out.

Gonna miss your vids. Best of luck

I can’t believe I just saw that! Who does that?! Who takes off all the fat?! They shouldn’t even be touching the brisket… they’re FIRED! 😁😆🤣

Bro I've been in barbecue since before I was born and just watching your videos and watching you grow with all the others has been great and I've learned tons myself

Good luck Joe! All the best hopping this new path will be what you are looking for. Will continue to follow and support! Cheers!

Last time you were in town I tried to catch you at L&L. Found out that you left Austin the day prior 😅

Why the hell would anyone move to New York?

You said a lot. What I heard is you are living life on life terms. We can't predict what's gonna happen or when it's gonna happen, but we can be willing enough to change and grow. That's exactly what it sounds like you are doing. Good luck and BTW plan for the future, but live for the day...🙏🏿

NY has GREAT FOOD, and I'm looking forward to seeing your videos and the transition. You are a great Chef….

Good Luck with everything Joe! Enjoy yourself and what you’re doing. Make videos when you’ve got the time, we’ll be here.

Good luck. At least there should be a bigger variety of Korean newspapers to make great barbecue.

All the best in your new endeavors Joe! Life is about learning and growing and not being complacent

So you’re more worried about making videos than cooking barbecue?

You’re still alive! Life is more than KZbin

Yo bro, I go to Hill Country BBQ. They need help lol. Hope to see you there.

Welcome back Joe!!! Definitely missed your content, but best wishes in NY. Here's an idea, you master NY pizza and you already know BBQ and come back to Bloomington IL where we don't have either. Save me!!!!!!!!

Thanks for the update and views 🇺🇲🇺🇦