I had the brisket sandwich in Florida and it was way too much sauce. Terrible

You’ve become one of my favorite channels.

😂 your face said it all!!😂

Holy hell you just helped me refine my approach for the turkey, I’m saving this video for when I start the prep next week 😋

Ohhhh the pellet people must be enraged!! That was funny-charcoal and flavored woods only here!

I made these but they were inedible due to the casings turning to tire rubber. And yes, I iced them.

Try Knorr Beef concentrate. It's water-based and has onion, garlic, and other seasonings in it. I use it first, then add some beef rub on top (salt, pepper, crushed celery seed.) I concur with your choice of pecan fuel. I use a pellet smoker (Traeger Texas) and find that the hickory smoke irritates my gut, too acidic. Pecan works for beef and foul equally well. Almond is similar to pecan, and the Knotty Wood wine-infused almond pellets that you like is also a winner, but pricey.

When I was a kid I wanted to cook some pork chops and put way too much lighter fluid on damp charcoal lol the chops tasted like lighter fluid

Goodness gracious this is such a concise, thorough, well done video.

Just a note about ordering the RFX probes….The company is WAY BEHIND IN PRODUCTION!!! Order it now… Get it in 3+ months. I speak from experience. They’ll take payment in full and have you on email delay list FOR MONTHS. FYI

Meat church honey hot hog!, KOS hot dirty bird would have been main contenders.

My problem with the majority of bouillon products is that they add soy fillers. Obviously it's a negligible amount compared to whatever it's being used in, but I'm just really tired of seeing soy fillers in everything.

Jeremy great channel. I go untrimmed. I do trim any hard cap but that’s about it. Smoke in Big Green Egg for 6 hours with red oak and apple wood. Start off at 200 degrees for an hour then bump to 230-240 for the rest of the cook. Take off at internal temp 205. I wrap the racks at about 170 degrees. When letting hm rest in a cooler I add tallow re-wrap and let rest for 1 hour. Serve up at 140 degrees and enjoy. Best ribs ever one rib is a meal, they are just so rich in flavor.

I have a weber smokefire. I cook a brisket on 120°C until the IT reaches 72°C then wrap and take it out at 90°C. Let it cool in a cooler and so on. I've had 3 stalls in a row that lasted a 12-14hr cook. They both were tuff as nails. What the heck am I doing wrong 🤷‍♂️

Nothing Low Calorie or Healthy in that Turkey.. Better Taste Amazing.

The MSG in bullion powder is going to make just about anything better.

monosodium glutamate might be used to win competitions but anyone who loves their familywill not touch this stuff

Failed timing your brisket and it's still cooking as your guests are arriving? *_G O O D_* I swear, I love the Jocko memes. That's the last name I would've *_EVER_* seen coming from a bbq channel, but it's definitely a welcome one.

Another KZbinr who loves to hear himself jabber on and on. 🤮

No lo hagas... you'll love it.

People will watch this and then say the U.S doesn’t have their own cuisine

Once your brisket set for a couple hours do you have a certain way to reheat so you can serve hot

plastic bark yum

💪🏾💪🏾💪🏾💪🏾🇦🇷💪🏾💪🏾

Where can you get that hot sauce?

I'd say give jail time or smoke briskets for charity, lol

U feel better after drinking that hydrate cuz u get trashed drunk at night

...an the one guy watching is on "meth"...an distracted😅😂

Are those jack rabbits?

Off topic how tall is your ceiling for your cooking area ? Great content. Thank you for your videos

Man.... I remember the first years I started cooking we never used temp gauges or probes or any of that nonsense..... we've gotten spoiled with all the fancy gadgets..... from time to time I will not use them.... but can't lie I also like the convenience of the tools

Dang, you just released my secret rub and steak seasoning. For steaks just use the beef bullion and powdered Worcestershire

I think you reinvented the glory hole! Lol

❤ So once again fat is flavor, the more the better. 😊

Did he take it off with the breast reading 185F?? Holy cow

I've been looking for a source for shoulder clod. Where can I get some?

I'd like to see you do a video smoking untrimmed brisket. And see how it turns out. I don't think I've ever seen that before

Who made the 1000g pit that you raffled away?

What is the name of the manufacturer and or company that makes this?

Hi, can this be done in a kamado with the ribs standing up in a rack?

🏌‍♂️ 🏌‍♂️ 🏌‍♂️

Sure, Jeremy knows his stuff and he explains everything very well......but there are several reasons he'll never be great and here they are: 1) He's way too skinny, you can't trust any guy who isn't at least 280 pounds or high 2) No southern accent, Texan accent, Black accent or anything.....he sounds way too smart to know the 'secrets' to great Q 3) No stutter....the best Q comes from some big fat guy who not only has an accent but also stutters and barely makes sense! 4) He doesn't wear overalls or a hat 5) Did I mention that he's too skinny?

Atwood’s sells lumberjack pellets and there also the cheapest I’ve found

Did you just say the Mexican street tacos in LA were the best, while in South Texas?? That’s heresy down there..

I microwave mine on 200watts for 1 hour and they come out flawless every time!! Love these, so easy and almost no mess either!

if norm macdonald had a gym bro douche nephew, you’d be him. loser

I voted for Donald Trump because of this impression😂😂😂

Good ONE!!

I knew an old farmer way back in the day, and he barbecued pork butts in an indirect smoker using nothing but pecan hulls. He would start the fire with a bit of hickory kindling, but when the meat went into the smoker, the fire was all pecan hulls. I was standing out there shooting the breeze with him one day, and a pickup truck pulled into the end of his driveway. The guy in the back of the truck hollered "Hey, Jim!" and threw two BIG bags of pecan hulls out into Jim's yard. He grinned and waved and we put the bags of pecan hulls into his barn. The man's barbecue was exquisite and unique. He could have made a fortune with it if he was so inclined. He was busy raising horses, though. I saw a colt born one afternoon when I was there. I watched him stand up on his little shaky legs and start walking around. That was nothing short of amazing.

Your videos have been a inspiration to perfect my skills on a smoker. I started with a 100 offset I made okay food with it but it instilled patience now that I have moved to a higher quality offset I have gained a true passion for cooking with wood. In a pellet world I refuse to conform. People seem to think that having a pellet smoker is some kind of a cheat code but I believe other than being easier to control fire it simply isn’t true. I cringe when I have a conversation with someone about smoking meat and their method consists of a pellet oven. Not because I believe it’s bad food I just don’t think we’re doing the same thing. I guess what I’m saying is the symphony of smoking meat and orchestrating the fire temperature and food creates something that the set and forget method doesn’t compare to.