@Schnoidz hey thanks buddy I appreciate that. Yes this weekend is perfect with college football kicking off with very good games. I'll be cooking a brisket this Saturday so stay tuned for that video my friend. Let know how your poor mans BRISKET comes out too.

@jesv4026 yes it was over cooked on the bottom side. I did have a bit of a hard time cutting thru it. Your 💯 right, TRIAL & ERROR. I had never tried it but overall it was good. Good eye sight & thanks for watching & appreciate your feedback. Means alot buddy.

@@mtzhomecookingvlogz4261 yeah for sure man. I don't many errors myself but takes practice. You will eventually master it. Keep making videos 👍🏼

@jesv4026 Thank You!

@@mtzhomecookingvlogz4261 you're welcome also my last comment it's a typo. I meant to say I "do" many mistakes as well not "Don't" trial and error. Looking forward to more vids

@jesv4026 yeah I make them too. It's all a learning curve. Sometimes good & sometimes bad. But I love bbq'n & learning all the time. I'm sure I'll keep making them too. But yeah man. I'm going to keep making more videos so stay tuned. I always like feedback. It helps alot.

@srcrz718 LOL... sorry man I wish I could've did that for you too. And thanks for watching my videos. It means alot my friend. I'm glad their informative for you. I'll be cooking a brisket & a pork butt/shoulder this upcoming weekend for the start of NFL/NCAA COLLEGE FOOTBALL SEASON. Stay tuned for that one too.

@tejanobbqs1989 Thanks man I really appreciate it. Nice to hear from you my friend. Hope all is good with you & your Familia💯

@@aisc9463 Lo tienen en Amazon por $171.82. Es lo que yo pagúe.

@@mtzhomecookingvlogz4261 Sale, gracias compa Me convenció

@@aisc9463 No se va arepentir. Es muy buen asador. Que lo desfrute.

@peetsnort excuse my ignorance but I'm sorry man could you elaborate that for me?

@@rockyhighwayroad7365 orange 🍊

@asaintinwaiting this brisket cook was a 6 hour cook with a 2 hour rest (Total 8 hours together). So pretty much with what you said. But for a 5LB brisket it all depends if you're willing to go at 225*-22 50* Degrees which to me I prefer especially if it's a small one like your saying. I've done those plenty of times. I usually go anywhere from 8 to 10 hours cook time at that temp. I don't usually cook HOT-N FAST but this day I did because I wanted it done for my wife when she got home from work. I prefer overnight-ers & 20+ hour cooks for my briskets. But what do recommended For a 5lb brisket? 225*-250 Degrees & go by BARK , COLOR, & TENDERNESS & NOT TEMP. I never go by temp but by all 3 things I just mentioned. I know this was long but I hope it helps you & a BIG THANK YOU for watching my video!!!👍

@GONZOFAM7 thank you sir!

@jordanp6818 it works great. Get one if you don't have one. They're not pricey at all too.

@c-mobucks4930 yeah it can char if you don't eye it carefully. I usually don't stray away from my pits to far for this kind of reason but occasionally I have & it's (Fire) gotten away from me at times. It really does get hot though but I love this thing!

Thank you. Appreciate it!

Not yet but I'll have to make a video on that Cook. I will have an answer to that very soon for you. Stay tuned my friend!

@@Gotfive5 ABSOLUTELY 💯

It does pretty good but yeah you have to watch those edges if your really particular in how you want it to come out. The brisket came out fine. I smoke at low heat (225*-250*) so it's fine. The heat coming from the edges isn't a problem but I've noticed on higher heat then yes, it's more prone to get crispier faster on the edges. It just depends on how high you want your Temps. I hope that helps!

Appreciate it man. Thanks!

I just finished doing another video (BRISKET POINT) that i uploaded today & when I shot that video my brisket ran for 8 hours at about 250*-275* w/about an hour to 2 hours left still in the modified "SQUARE-N-SEAR" that I made out of an small aluminum pan.

Thank you so much man. I appreciate you. Thanks for watching!

Thank you so much for your kind words. I really appreciate it alot.👍

No, no hay migracion. Estas Libre hasta que Llueges. Nomas entrando casi a Laredo, Tx es cuando hay migracion.

Thank You so much. Appreciate it!

Lol...I sure did right? Thanks for watching friend & appreciate you watching these videos.

Thank you friend.

I use both but mostly I use lump.

Appreciate it man. Thanks. I got my hat at Boot Barn.

They absolutely do man. Sometimes I do wrap. I agree with you just to get them a tad bit softened up. And shout out to you up there in Dallas. GO COWBOYS🏉🏉🏉

Thanks man. I appreciate it. Cheers to you too my friend! Look forward to more of your videos too.

No shit. My thoughts exactly.

They actually were over done a bit & a little dry but they were still good though. I think I went about 45 minutes over cooking them. But thanks for the comment man.

Thank you sir. I really appreciate it & thanks for watching.!

We really did have a good time & I hope you & your family have a wonderful time as well. Good luck with the fishing & BBQ ON BROTHA!

Appreciate it man. & that view was amazing. Thanks for watching.

Thank you sir!

Naw I just haven't taken it off. I just had a few people ask me we're I got it from & it says it on the tag but thanks for the reminder. I'll be taking it off now.

Thanks for the info sir.

I'll have to look into some of those things. Nice info.

Would love a video showing what you did to close up the rotisserie ring

Yeah I know what you mean. I do some research on alot of these materials & products I buy especially since it's for cooking. But thanks for the concern, I appreciate it!

You mean like the phone, computer, tablet, Alexa, you used to text your message?😅😅😅

Thanks man!

Yes, it sits on the deflector but it does not cut the air flow off at all. So given that it's a12 inch pizza pan it gives me about 1/2 inch air flow all around diameter wise & it works fantastic. You'd be surprised. It works GREAT.