Did they cook all 3 of those meats at 300f?

You make good videos, and you make them fun to watch. This is not a "you shudda done it different" comment, but if you look at Joshua Weissman's video on making copy-cat Olive Garden breadsticks, he brushes them with garlic butter he makes up with fresh garlic, it's AMAZING how garlicky his concoction is. Now I gotta find a way to get into Restaurant Depot!

They also said they added water to the bottle to dilute it even more

“ tiny whisk to combined “

u cooked it wrong lol i been smoked lamb shoulders for years i would roll it next time once smoked and u got ur bark then put in some brasing liquid and let it carry on cooking it is never dry issue is u cooked it flat and boat technique isnt ideal as it drys out the top

The Princess Bride

Okay, I live no where near America, if there's 1 place I have to go to BBQ wise, where would that be? As it's impossible to go to all the best places in 1 day, could you give it your best shot to make all the best dishes from Franklins, Goldees, Bar-A, Snow's, Leroy & Lewis and other well known joints on your own smoker and make a top-list where I should definitely go to in the limited time I spend in America?

I wish Copper ran for office. We need more leaders like that!

Moral of the story: Be more like Cooper and you will be just fine.

Agreed! Great video. Can’t wait to try Bar A.

I tried a pork belly today with just season salt. I didn't have goldees so I used lawrys. Just a liiiiiiight dusting (no sides lol) and it still came out inedible salty

Al, I ran into the same problem finding turkey breast. Closest I could find was a honey brined breast and it was $7.99/lbs! That's way too expensive for turkey IMHO. So I'm trying this method with a pork tenderloin. I rolled it up like a pinwheel and tied it to simulate the tuck method Bar A does. I just pulled it as it hit 145 after only 2 hours. It's warming in the oven right now at 155 coated in garlic butter. Wish me luck!

I have this and the oven blocks the signal making it useless. Don't waste your money.

How about a combination do a dry brine and then do a wet brine just sodium so it won’t be too salty

Totally redeemed !! Smoked spare ribs yesterday and will try this method ! ❤

If I close my eyes I can hear Sam the Cooking Guy talking. 😳

I don't trust the government but I've sous vided chicken breast to 140F many times.

Gonna try this tonight on my LSG Pellet after seeing you and Ballistic BBQ. I’m gonna mix my pellets with the hickory wood chips.

Dont tell anybody but I stole that name from City Steading Brews channel

You absolutely nailed it. I knew you would. Great job. I want to try it now with both the ribs and turkey. I don't have a warmer though so I'll have to figure that out

.....😅😅😅! Didn't appreciate having to watch the whole thing. However,,, if you show the end on some of your other vids, then link it back to this one it'd be hilarious.

I would like to leave a comment but the utube community guidelines want to tell what I can or cannot say.

Excellent video and good content..dude ur a grown man get rid of the red carpet Ronald mcdonalds look..please it makes no statement or any sense that the focus is on u and not the subject at hand..unbelievable

I have the XL and my cooks come out great! Great video. I want to dabble in offset next. Once I got my first smoker in 2020 when COVID hit ACH’s I’d be home all the time it became a passion.

Sorry im late but a great comparison! I used to put both on the night before however I prefer salt the night before and seasoning just before going in. I seem to recall amazing ribs (?) doing a scientific study on this and their conclusion was pretty much the same (some salt mixed in the rub wont get absorbed due to the seasonings blocking it). Unrelated question...is there anything specific to look for in the gloves for handling the meat before purchasing? ....still not got around to doing some picanha steaks sorry!

Come to England Al and we will cook up some bbq !! Bring your raincoat 😂

Wow really awesome video!

I bought a 700 dollar pocket knife...bad plan my guys

Love your videos, you are a great host. Who doesn't love a flame thrower.

I did a turkey breast brined for 12 hours cooked until 145 degrees then put on foil and covered with cooled butter and garlic wrapped up stuck in oven at 175 degrees for about 30 minutes and wife loved it so I guess that’s all that matters 😂

Great vid bro!

Looks good! Did you close the stack to 3/4 this time?

Al, I had this whole comment typed out about sitting here waiting for my dryer to finish so I could put some cloths on, and I thought since this is a family channel it would be best if I deleted it! Not gonna lie, it was freakin hilarious but probably too much for a BBQ channel! Now onto an actual question. When you said garlic butter, did you mean the garlic butter you made or the garlic motor oil in that container? lol. I’d pick slightly dry with actual butter and garlic over chemicals any day of the week for my family.

Where can you get turkey breasts that big ?

Sweet redemption! I'm so happy you showed that safe temp chart, too. The turkey looked super moist this time👍😊

hmmm... I'm going to try the turkey with garlic "chicken-tallow" 😉 and beef & lamb ribs with that glaze. I'll keep ya posted! (but you knew that already!)

Kosha salt on pork

As you wish

For years, bbq guys have used parkay as a not so secret weapon. It wouldn't surprise me if they use parkay mixed with garlic powder.

We have two W.U.S.S’ that I regularly use

The color looks so much better than the first cook!

I pull the turkey at 135. Always perfect.

I would love to see you take the best techniques/flavors from all the restaurants and make each meat, combining techniques/flavors that you think would make the ultimate meats.

Turkey's one of those meats that could benefit from a water pan.

My opinion on using phase is that you or your customer are not really eating the product. You will ingest some of course. But its mainly for getting that flavor on the outside and keeping the meat saturated. But i have used butter and garlic powder the same way. Awesome cook!

I did an experiment this past Wens. What I test was their seasoning put on the day before I smoked vs right before seasoning. The meat I used brisket and beef ribs. The day before seasoned had an over all more salty flavor . While the right before had a saltier bark. I like the salt taste in the entire piece of meat.

I think you definitely redeemed yourself! That was some top shelf BBQ! Excellent video as always!