What do you do with that much meat thats been cooling down all night?

What do u inject it with ?

How long did it take to get the internal temp in the oven?

So easy for people to dismiss this guy's video....yet no one appears to have a "better" idea or a video of their own....

2:38 EXCELLENT Choice.... WHY? Because this is Pure... This Molasses is UNSULPHURED... That is good news.

3:36 this is a well designed water feeder. However, the holes that were cut...are the edges smooth, so the chickens can be comfortable with getting their heads in the hole and out of the hole? Looks to be a pleasant community that can be expanded because your property is ample. A large aviary style "park" for the birds is possible... From chicken run to chicken park via a well implemented walkway.

I wish I saw this video before I winged it and fought flames lol

I would make a compost bin and put the paper poop in it , great fertilizer

You cut it hot.

Man, what a great and informative video! Great job.

Thoroughly enjoyed and learned a lot. Thanks for taking me to another level of understanding.

Absolutely beautiful!

I keep coming back to this video to refresh my memory. This is the best way I have found to smoke a brisket. Peaster and Peters told me about your products and videos. Now I send all my guests that try your food to your website and youtube channel. Good luck and keep making that hog's bane. The new habanero is outstanding as well!

Just pulled some Payne County Hot Links off of my smoker.These things dont disappoint.Dave from Cash Savers.

Could you have returned this wrapped brisket to the smoker to finish? Is there a reason you put it in the oven instead?

Nice bud❤

Can I use water with paprika as well or does it have to stick with the oil? I usually ferment my fed supplements

How long was your cook time ?

Good summary, I used to cook a brisket like this from time to time and it does work great. The only problem is that the grill got coated internally with so much soot and grease that when I eventually did a high heat burn off after grilling. The entire grill caught on fire, with flames enveloping the grill entirely. I thought it was going to burn my covered deck down. Get the fire turned off and eventually it went out. It was the nastiest, foul smelling smell I’ve ever smelt. It seemed to be embedded into the metal of the grill. I wound up replacing the flavored bars, the deflectors and the grades and power washing/scrubbing the grill body like crazy, I did not think to put a pan under the brisket like you did so that definitely would’ve helped. All I’m saying is be careful if you do this too many times.

Did you use a waterpan?

Ever since yesterday that i got obsessed over getting ducks... you have the most beautiful and functional set up ever! Werry inspirational! Cant wait to build mine😅

I wonder why they won’t just make a larger version of that bullet smoker 🤔 but that looks so so good ✌🏾😋

LOL

My propane grill has gaps when you close it? Would this method work? Smoke will escape from the openings.

Did you put any water in water pan?

I really want to start smoking, You do a fantastic job explaining the process, Thank you for all your time and expertise, I love your content.

So I see a lot of videos about brining chicken for 24 hours then patting dry then open air in a fridge for 24 hours again to dry out the skin to crisp. I’m new to smoking what was the difference that made the skin crisp without doing all that extra work. Thank you in advance for any information

Just subscribed. I 💕 Love, the duck water system. I'm sure I'll find more tips that I could use for my ducks.

I love the Habanero sauce you make.

Great video, thanks very much!

This is AWESOME!! Our first brisket came out with a really nice smoke ring!!!And the Cuts Temperature sheets are so useful!! We are currently “smoking” our second now!!

Im just starting out and will be smoking boneless chicken breasts on my propane grill with wood aluminum foil packets. I was surpised on your tender cuts page you recommeneded a 350 degree temp. You dont think that would be too quick and dry out the chicken? Others recommened a 215-240 and a longer cook? Whats your recommendation on brining?

I was planning on making this with ground venison and ground bison. Some recipes tell you to add fat. Either pork or beef. Not sure if that's required since you went all lean here.

By far best set up on KZbin

Brilliantly done...your animals look very happy...

I can’t wait to try this mix. Thank you Shane for your wonderful content!

This is literally the only brooder box DIY video that was actually beginner friendly. There's no way I'd be able to do good angled cuts, so I'm grateful for plans that don't require this. Thank you!

Will this process work on 11gauge steel (old country smoker) And if u skip sandblasting step?

Amazing restoration project!

Excellent video 😊❤

Your flock looks beautiful. Good tunes too! Thanks for the tour.

Great recipe! Do you have another flavor variation you like? Like an original versus this type. Ty

Nice concise video. What do you inject it with? Thank you

They sure try. Great project. thanks for sharing.

Never seen any smoke from that pit! You should have sprayed the wood chips when they caught fire!

is there a reason for letting it rust or is it just for the looks?

Great video Shane! I’m going to try these half birds! I’m new to smoking, and have been using my Bull BBQ grill, with a small smoker tray on the right-hand burner, but it’s a lot of work. What would you recommend for a high quality, but small-ish, smoker for my wife and I? PS I’m smoking some baby back ribs tomorrow using Payne County Rust. I’ve done them before following your video, and they are excellent. I’ll add some sausage if I can.

Wow! Excellent video. I've done many in my 22.5 WSM and learned some valuable info on the resting process from your video. Thanks so much for your time in making this video, It's a keeper.

Great explanation, thank you.

you sprayed the top side with water ... do you also roll it over and spray the muscle side with water ? ... and do you keep flipping while smoking ... or do you always keep it muscle side down ?