What do you do with that much meat thats been cooling down all night?
@toppatop229610 күн бұрын
What do u inject it with ?
@TheMudron10 күн бұрын
How long did it take to get the internal temp in the oven?
@johncorcoran546711 күн бұрын
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....
@judichristopher460413 күн бұрын
2:38 EXCELLENT Choice.... WHY? Because this is Pure... This Molasses is UNSULPHURED... That is good news.
@wip166422 күн бұрын
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.
@SainzIssak24 күн бұрын
I wish I saw this video before I winged it and fought flames lol
@bartsexton165226 күн бұрын
I would make a compost bin and put the paper poop in it , great fertilizer
@googleapocalypse1967Ай бұрын
You cut it hot.
@BrandonScottSellnerАй бұрын
Man, what a great and informative video! Great job.
@cscam56Ай бұрын
Thoroughly enjoyed and learned a lot. Thanks for taking me to another level of understanding.
@gregboggs4721Ай бұрын
Absolutely beautiful!
@stevenqueen9526Ай бұрын
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!
@PartymiceАй бұрын
Just pulled some Payne County Hot Links off of my smoker.These things dont disappoint.Dave from Cash Savers.
@BearzapperBBQАй бұрын
Could you have returned this wrapped brisket to the smoker to finish? Is there a reason you put it in the oven instead?
@user-wc1ft6jv8rАй бұрын
Nice bud❤
@xevenauАй бұрын
Can I use water with paprika as well or does it have to stick with the oil? I usually ferment my fed supplements
@robertpole3174Ай бұрын
How long was your cook time ?
@briankowald6465Ай бұрын
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.
@palerider38002 ай бұрын
Did you use a waterpan?
@AquascapingAndStuff2 ай бұрын
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😅
@shawnkincheloesr51922 ай бұрын
I wonder why they won’t just make a larger version of that bullet smoker 🤔 but that looks so so good ✌🏾😋
@dins1172 ай бұрын
LOL
@azn8982 ай бұрын
My propane grill has gaps when you close it? Would this method work? Smoke will escape from the openings.
@STSwhisperer2 ай бұрын
Did you put any water in water pan?
@denisewascavage2092 ай бұрын
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.
@TomFriscia2 ай бұрын
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
@janej8132 ай бұрын
Just subscribed. I 💕 Love, the duck water system. I'm sure I'll find more tips that I could use for my ducks.
@David-pp9fk2 ай бұрын
I love the Habanero sauce you make.
@weshaire2 ай бұрын
Great video, thanks very much!
@courtneycraig41992 ай бұрын
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!!
@chrissanborn50132 ай бұрын
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?
@mtnshow12 ай бұрын
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.
@Npdias2 ай бұрын
By far best set up on KZbin
@chantaltulliez80662 ай бұрын
Brilliantly done...your animals look very happy...
@Patrick_Webb2 ай бұрын
I can’t wait to try this mix. Thank you Shane for your wonderful content!
@stephaniemoran63242 ай бұрын
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!
@andresd.89192 ай бұрын
Will this process work on 11gauge steel (old country smoker) And if u skip sandblasting step?
@noahkraft64533 ай бұрын
Amazing restoration project!
@tonyjohansson29673 ай бұрын
Excellent video 😊❤
@hvnfn093 ай бұрын
Your flock looks beautiful. Good tunes too! Thanks for the tour.
@DonKravetz3 ай бұрын
Great recipe! Do you have another flavor variation you like? Like an original versus this type. Ty
@markkilpatrick79513 ай бұрын
Nice concise video. What do you inject it with? Thank you
@pkrueger73133 ай бұрын
They sure try. Great project. thanks for sharing.
@MissionaryForMexico3 ай бұрын
Never seen any smoke from that pit! You should have sprayed the wood chips when they caught fire!
@woraschkrutze45173 ай бұрын
is there a reason for letting it rust or is it just for the looks?
@timothyallen28623 ай бұрын
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.
@LYC543 ай бұрын
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.
@oliverpatrick42483 ай бұрын
Great explanation, thank you.
@rickym54663 ай бұрын
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 ?
@roxyduncan3 ай бұрын
He keeps it fat side up the whole time. He doesn't flip!