El Señor BBQ

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@TheOldMansView 2 күн бұрын

Bro Bro Bro...I ain't your bro...bro

@ElSenorBbq 2 күн бұрын

Sorry bro

@ThomasBROWN-eh4ci 5 күн бұрын

Burnt

@bewST3d 7 күн бұрын

Looks bussin bussin

@techsocial626 9 күн бұрын

With that much oil, you could’ve fried 10 eggs

@pibble3962 10 күн бұрын

Looks great, nice crunch!

@firstlinesucks 16 күн бұрын

Great video. Thanks.

@AlLunacyQing 17 күн бұрын

That brisket looked wonderful! Cheers buddy!

@ElSenorBbq 17 күн бұрын

Thank you sir

@HikingwithTurtle 17 күн бұрын

Happy Thanksgiving bro

@boosted2809 17 күн бұрын

That stuff works great. I actually use it to clean my suppressor baffles also. Ill put them in the ultrasonic cleaner and pour in some "Awesome" and it breaks down all the carbon and gun powder like nothing!

@jacobcrosson2434 18 күн бұрын

Good shit my friend

@texan4truth506 20 күн бұрын

Looking to buy my first pellet smoker after my buddy talked his up. Coming from stick burner, this is the best channel I’ve found. Bout to dive in to your vids. Cheers

@ElSenorBbq 20 күн бұрын

@texan4truth506 hell yeah! I got stick burner videos too!

@Wsabi_Fury 21 күн бұрын

Nice

@cliff6247 21 күн бұрын

That's not the same brisket. That one looks like it got fatter

@ElSenorBbq 21 күн бұрын

@cliff6247 lmao my man, that really is the same one. Idk about you but I don't have the time to cook a whole different Brisket to present it when everything is front and center for everyone to see.

@nddugas 21 күн бұрын

Thanks for this recommendation. I usually have to clean mine out every so often and while my usual cleaning methods work, this seems much more efficient. Picking some up today to get my smoker cleaned out ahead of smoking the turkey tomorrow!

@towerman8170 22 күн бұрын

Does the light automatically come on or is there a switch on it? Has the light been covered with smoke residue making it useless?

@ElSenorBbq 22 күн бұрын

@towerman8170 there is a button you have to press to get it going. It'll have the little light bulb image

@dominiquewilliams2559 22 күн бұрын

it tougher than desired .... i can tell the by the resistance of the knife and when you pulled apart

@richardrodriguez2750 23 күн бұрын

Good job, looks great. I thank you for adding the calculation chart that always helps me out when making sausage. I am going to try your recipe out. thanks again

@Essex__ 26 күн бұрын

Where can i get that pan?

@ElSenorBbq 25 күн бұрын

From Hexclad. If you have a Costco they have them there, Amazon or direct to their site

@melgarcia91945 29 күн бұрын

If you overlap your paper and spritz it a little with water, you will get a much tighter wrap. Good video.

@ElSenorBbq 28 күн бұрын

Thanks my man! I honestly stopped wrapping. The bark build up is superior and the brisket isn't any more moist or dry. Instead, I opt for the Sous Vide rest and it does a very phenomenal job. I might wrap here or there but so far, no wrap has been good to me. Cheers!

@King_Crown-x7p Ай бұрын

I wanna go to your house

@riesgos5603 Ай бұрын

inviten alv

@rothtarrant6558 Ай бұрын

Very informative, excellent

@thomasreiter9489 Ай бұрын

Hello How long and how often did you use the 1150 til this happened? cause i bought one yesterday...

@ElSenorBbq Ай бұрын

You'll be fine. I had the very first controller that was replaced with an updated one. This was wayyyyy back when the 1150 first came out so you'll be fine.

@rpbonnette Ай бұрын

I just discovered your 1250 video and can tell you that my 1250 is also off by 20°+ across the grates. It is more pronounced on the min grate vs using the upper shelf. I measured at set temps of 180°, 225° and 350° and my ThermoWorks Signals ambient probe was alway 15° - 20° lower than the built in RTD probe. When I called Recteq Customer Service they fed me some song and dance about it being an “average” temp across the grates/cooking chamber. All I know is that tried and true recipes always took longer to cook. So I now run my set point 15°-20° above what a recipe calls for. If I want 350°, I set it to 370°. I like everything about my 1250 except that. FYI I’m wondering why you didn’t use the upper shelf on the Recteq instead of the main grate. I always use the upper rack if possible when smoking anything.

@ElSenorBbq Ай бұрын

@@rpbonnette i made an updated video using the upper rack. Made a woeld of difference!

@peterodriguez2364 Ай бұрын

First off.. nice looking steaks.. as for th smoke.. and I'm just guessing.. when it's in smoke mode it goes into a pellet feed more like the older pellet grills before PID took over.. and just feeds pellets based on time not reaction to internal cook chamber temp... basically it'll dump a whole bunch of pellets to generate smoldering smoke.. then pause for a time.. then dump again.. that's how it gets more smoke and probably why it spikes at first until the temp averages out in the cook chamber which is why it takes time to slowly get to 180.. and again this type of pellet feed will create more temp swings... But.. it creates more smoke... I've tinkered with a couple pellet smokers one with PID and one without.. I was lucky enough to snatch one that someone was throwing away by th side of th road so I rescued it and nursed it back to health. Lol.. anywhoo GR8 job on them steaks and thanks for th vid

@ElSenorBbq Ай бұрын

I believe the way it works with the PID is that it'll detect a drop in temperature and it'll start feeding it until it gets up to about 180*. It won't always be exact and in fact, in colder temps I've noticed it be in the 160s range. Some people get mad at this but I personally love it because its perfect for sausage making.

@peterodriguez2364 Ай бұрын

@ElSenorBbq ur right about PID.. but their smoke mode switches to the older way of feeding pellets.. a different algorithm.. that's why it's dropping below set temp.. with PID(PERPETUAL, INTREGAL, DERIVATIVE).. it would respond instantly and not let it drop.. if that makes sense.. in other words their switching from new skool to old skool depending on what u set it at... SMOKE MODE OR MANUAL SET TEMP MODE. but I have 2 different cookers which does one or the other but not both like urs.. that's pretty versatile and convenient.. pretty darm cool 😎

@peterodriguez2364 Ай бұрын

@@ElSenorBbq sorry.. correction.."PROPORTIONAL"

@alexandermayer2026 Ай бұрын

Flat looks dry as hell to me. No fold. So tough too

@eldandonsmith5372 Ай бұрын

I got an 1150 off the curb due to auger issues. Going to convert it to an offset wood smoker. Computer? We don't need no stinkin computer....

@keirnan9 Ай бұрын

Well Done! You had me at Gents!

@ElSenorBbq Ай бұрын

Haha

@NachoeldeAna Ай бұрын

Thank you for sharing , I feel more confident now to start making taquitos de suadero😊

@mikewiththebluecar Ай бұрын

Bro get away from the pit when your going to say something it sounds like your standing next to a jet engine.

@noelnajera9993 Ай бұрын

Sorry brother… this is a strange method that I have never seen or heard of… I will stick to a traditional method for the time being.. best to you.

@ElSenorBbq Ай бұрын

You mean the sous vide rest? Strange absolutely. I thought the same thing at first but if you decide to try it, it's going to be the most consistent back to back method you'll ever use.

@melcastro5402 Ай бұрын

Is that wood you’re cooking with is just regular branches from around the house?

@SACITYTEXAS 2 ай бұрын

I’ve wondered…Is it safe to eat that red skin? Lol i mean idgaf because it’s good as fuck but just curious! Lmao are we eating plastic ? 😂

@ElSenorBbq 2 ай бұрын

@SACITYTEXAS haha it's edible. It's collagen casings

@smalto59 2 ай бұрын

thank you for the review, but you need to clean the grill lol

@hammer7226 2 ай бұрын

Love that crunch. Look so good.

@morgangentle1515 2 ай бұрын

It’s ugly as hell lol 😂 I agree I had it on my last brisket I thought holy fxxk it’s gone bad

@morgangentle1515 2 ай бұрын

One question and I don’t know the answer but doesn’t that fat make talo

@2bReaUx_2099 2 ай бұрын

Appreciate the hard work making your video, Thank you, definitely going to try it at my home soon.

@shanebruegger5474 2 ай бұрын

Oh maannn that is perfect

@TranT0m 2 ай бұрын

Link to the SV machine? And vacuum sealer?

@ElSenorBbq 2 ай бұрын

I just added them to the description! My apologies on that! I'm usually pretty good at including everything.

@TranT0m 2 ай бұрын

Thanks. So smoke to 195-205? Then SV rest at 145 for 12+ hours? I’m going to try it Wednesday

@ElSenorBbq 2 ай бұрын

@@TranT0m Let it come down in internal temp for like 1-2 hours before putting it in the SV. Do that and it'll come out amazing! If I know I'm going to have lunch the next day and want brisket, I'll do it the day prior and let it rest up until lunch time. Comes out perfect every time!

@LouisianaSpey 2 ай бұрын

I have their cabniet smoker, never considered removing my plates, my smoker runs very well and hold temo excellent. I may give it a try in the morning, just worry about the long vertical smoke chamber pull air uneven

@ElSenorBbq 2 ай бұрын

I'm not sure how it'll play out on a cabinet smoker. A pipe smoker depends largely on convection side to side where smoke can be missed out completely as it flows through vs air drawing in vertically. There can be hot spots sure but as far as smoke not reaching it's target I don't think that's the case with cabinet smokers. I could be wrong, I've never used an offset cabinet smoker personally but in a pipe smoker, you certainly don't want the smoke to be trapped under the plates with tiny little spaces in between, letting the majority of the smoke stay under the plates and then drawing outwards to the stack. You'll get some smoke flavor but nowhere near letting it run unrestricted and controlling your fire. I hope this makes sense.

@eldiegos2xd170 2 ай бұрын

Hey amigo.. realmente fue aterrador.. sinceramente no me gusta tampoco decir que cosas extrañas que me suceden son paranormales o es mi mente..pero sinceramente yo tendría cuidado

@ElSenorBbq 2 ай бұрын

De verdad que si. Yo no se que fue pero es algo que uno tiene que ver y pensar en las cosas. Ya son varias noches donde se escuchan pasos en el atico pero no hay nada ahi. Yo me e subido para instalar las camaras y no hay manera que una persona o un animal que este ahi. Saludos.

@chriscline4292 2 ай бұрын

Love this pellet smoker, but for charcoal I love my $80 Weber Jumbo Joe.

@ElSenorBbq 2 ай бұрын

Haha mine is an offset stick burner. I don't have an LSG pellet smoker.

@travis2511 2 ай бұрын

Good cook brother

@ElSenorBbq 2 ай бұрын

Thank you for watching Travis!

@TJ-tb3xm 2 ай бұрын

Looks great!

@ElSenorBbq 2 ай бұрын

Thanks TJ!

@jasonholloway998 2 ай бұрын

I love mesquite

@jasonholloway998 2 ай бұрын

Do it brother!

@ElSenorBbq 2 ай бұрын

Absolutely, I'll more than likely add all kinds of meat into this series. Mesquite gets a bad rap but I don't think it's deserved. Mesquite has always been normal for us.

@donhgr 2 ай бұрын

Perfectly cooked

@ElSenorBbq 2 ай бұрын

Absolutely! Thanks for watching sir!

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