9 ай бұрын
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11 ай бұрын
11 ай бұрын
Жыл бұрын
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@gharv1313 2 күн бұрын
👏✌️👍🔥🔥
@BrisketMedic 2 күн бұрын
😎🔥🍖
@gharv1313 3 күн бұрын
Nice Zach!🍻🍺
@BrisketMedic 3 күн бұрын
Thanks!
@gharv1313 3 күн бұрын
Nice job, Zach!🔥💪🔥💪🔥
@BrisketMedic 3 күн бұрын
Thank you!
@BigWicksTX 3 күн бұрын
Dang, those look incredible!! 🔥
@BrisketMedic 3 күн бұрын
Tasted amazing!!
@jimtaylor4123 3 күн бұрын
Really nice! My mouth is watering.
@BrisketMedic 3 күн бұрын
They were awesome. And that fuel!!!!
@mjpat8 4 күн бұрын
Great video, thanks! New subscriber.
@BrisketMedic 3 күн бұрын
Thank YoU! Glad you’re here
@AnthonyNewsome-i5g 5 күн бұрын
I use ok Joe Highland for now
@BrisketMedic 3 күн бұрын
Another good smoker. Keep that smoke rollin!
@tate.the.great.4x 12 күн бұрын
I love mine perfect for taller people I'm 6ft.
@BrisketMedic 3 күн бұрын
Yes, I love it as well at 6’2”
@JIMMYG-i1m 14 күн бұрын
Any tips using a temp controller
@BrisketMedic 14 күн бұрын
@@JIMMYG-i1m hey Jimmy! I havnt used one on my barrels. Yet. Soon I plan to!
@mathewelledge6649 21 күн бұрын
Bro the scientific cut scenes tripped me out. I should have only smoked half.
@BrisketMedic 3 күн бұрын
🤣😂🤣😂🤣
@ItothaGO 29 күн бұрын
Can't wait to try this for thanksgiving. GIG 'EM!!
@BrisketMedic 29 күн бұрын
@@ItothaGO wooop!
@wait4dl Ай бұрын
do you think bricks are need on a brazos thicker metal?
@BrisketMedic Ай бұрын
They definitely help. Need? Nah. Does it help with fire management and fuel consumption? Absolutely
@wait4dl 29 күн бұрын
thank you for the replay. i will get other upgrades done first! Dwain
@BrisketMedic 29 күн бұрын
@@wait4dl awesome
@AppalachianLumberjack Ай бұрын
If an axe doesn't have a wood handle I dont want it😅
@BrisketMedic Ай бұрын
@@AppalachianLumberjack your loss
@applekid64 Ай бұрын
Awesome, any reason why you use foil when you have pink butcher paper / have you tried and how'd you find it? Got a 20lber coming up for a party and I'm feeling the pressure ho boy. Barrel smoker be my game
@BrisketMedic Ай бұрын
It was just easier to get to lol. Now a days, I do a long hold and only use paper. For short resting foil is fine. You got this, it’ll do great!
@sealteem5 Ай бұрын
I was wondering if you could take two barrel smokers like that and make an indirect smoker if that makes sense with cold smoke
@BrisketMedic Ай бұрын
I’ve seen a “T” shaped smoker out of barrels that works well!
@markorkarenhanes1354 Ай бұрын
Does spritzing help attract smoke to the meat?
@BrisketMedic Ай бұрын
Absolutely, smoke has 2 elements and the less bidder elements stick to water instead of oil/rendered fat.
@luv2smell Ай бұрын
B&B mesquite lump is my go to. I'm down in South Texas, just stumbled upon your channel. Enjoyed your video. Just a question, have you removed the baffle from your smoker? I removed mine first thing after my purchase. Added a stack extension and because of this, I quit burning the point of my briskets. My entire smoker is within 5° now as opposed to 30° difference with the baffle.
@BrisketMedic Ай бұрын
@@luv2smell I did remove the baffle. Glad you found us! I’ll be back making more content soon, life has been crazy this year. I’ve don’t a lot of mods to this pecos, check out our playlist for all of them! 🍻
@otrdriver5917 Ай бұрын
NO NO NO.
@BrisketMedic Ай бұрын
@@otrdriver5917 k
@ryanlaune5599 Ай бұрын
If you are looking for more places for the next trip. I would suggest BBs Lawnside BBQ. They have good burnt ends, multiple sauces, and a thing called a BBQ sundae (that's not a dessert). They also have good live local blues music in the evenings, gets a little loud but if you go during the day, you could do a video.
@BrisketMedic Ай бұрын
@@ryanlaune5599 awesome! Plan on being back in October! Thank you
@BurrBones 24 күн бұрын
You go to BBs for the venue and the music the BBQ is acceptable but you really go for the whole vibe it's a great place.
@elighshertock7503 Ай бұрын
how many hours all up
@BrisketMedic Ай бұрын
@@elighshertock7503 really depends on the size of your cut.
@emilydeluna3265 Ай бұрын
Mouthwatering 🤤
@BrisketMedic Ай бұрын
@@emilydeluna3265 🍻
@markks2321 Ай бұрын
You can add salt and pepper!
@BrisketMedic Ай бұрын
@@markks2321 really?!
@seshadrisrinath 2 ай бұрын
Dano's cooked an untrimmed brisket to perfection. I've done well enough, but I cheat a little. I have a smaller vertical smoker and 1/2 cook it with a catch tray under to catch the rendered fat. Then take it out, trim it, yes it trims a lot better warm, and then back in with a new catch tray. When 90% there ~180-185, the catch tray comes off and depending on how thick or thin, I crank up the heat a shade. But look for dano's "cooking an untrimmed brisket". Its defintely possible. He did an 18lb one. I never went past 12. Only me and my son ate meat.
@BrisketMedic 2 ай бұрын
@@seshadrisrinath it’s absolutely possible. Just not the best yield of product in amount or quality in my opinion ( and many others whose opinions have more weight than mine). Danos is entertaining, but I don’t take a ton of “info” from them, respectfully.
@seshadrisrinath 2 ай бұрын
@@BrisketMedic No you catch it all because there is a tray under it. also I dont have the knife strength or skills to cut into frozen - oh yea I never even bring it in the house, my wife wont let me. Frozen and salt only @140 for ~1 hr and then trim, spice and finish 90% of the job and then 100%, 3 stage. Oh he cooked 18 lb in 20 hrs the last 2 1/2 wrapped in a cooler. Mine are much smaller 8-12. But I also have a useless smoker. One of those $75 electric with smoking box. Seriously I'll even cook it in an airfryer to perfection. The reason for that is constantly dicking with it. Air fryer and finish sear it on cast iron and the result is the same, however in the airfryer - you need a full glass one. Really look at dano's - it looks better than both of these - but looks not always = taste or texture.
@seshadrisrinath 2 ай бұрын
@@BrisketMedic Dano's loses a lot of juice and fat. And his almost falls apart as he gets it out of the cooler. And in my method even 12 lb is huge, 8-10 lb is manageable.
@seshadrisrinath 2 ай бұрын
@@BrisketMedic kzbin.info/www/bejne/opjYl6h_ns5of6c 17 lb no trim in a vertical smoker just a little better than mine and he does it in 2 1/5 hrs at 250 and rest for 1 hr. So I was wasting time, but I do collect all the tallow and run it from frozen. Your smoker have the right temp ? Maybe that is bad, even the trimmed one looked off, looked like it had bark and probably taste, but didn't look tender but then again how much can I see tenderness through my laptop.
@seshadrisrinath 2 ай бұрын
@@BrisketMedic I do trim it. Steps, Frozen, salt it, fat side up Catch tray 150 ~ 1 hr. Remove and trim, and spice it, then 225 till you see internal 180. then crank to 250 till you see 205 internal. Rest by unplugging smoker. Cut @150 internal. Mine is very similar to kzbin.info/www/bejne/opjYl6h_ns5of6c and I dont even own a decent knife.
@jonbishop5726 2 ай бұрын
I've been using one for 5 years. She's a bute
@BrisketMedic Ай бұрын
Good stuff
@wait4dl 2 ай бұрын
do you use fire bricks in the fire chamber and the smoker barrel?
@BrisketMedic 2 ай бұрын
@@wait4dl I only use them in the firebox. I’m considering a sand pan in the smoke chamber, retain heat and easy cleaning.
@BBQ_JerrY 2 ай бұрын
Love these videos!!!!!
@BrisketMedic Ай бұрын
Thanks Jerry! I hope to get back at them soon!
@wait4dl 2 ай бұрын
windy there?
@BrisketMedic Ай бұрын
😂 only on days that end in “y”
@thedude1215 2 ай бұрын
I hope you had some meat with that seasoning!
@BrisketMedic 2 ай бұрын
@@thedude1215 I got some seasoned meat for you to taste
@thedude1215 2 ай бұрын
@@BrisketMedic Ha!
@BrisketMedic 2 ай бұрын
@@thedude1215 🤣
@BBQ_JerrY 2 ай бұрын
lol never squeeze your meat on camera. Looks Great
@BrotherKyler 2 ай бұрын
The old school places in KC slice their brisket thin because it’s traditionally piled high on a sandwich. Lots of places in KC do slice it thick like you’re used to, though.
@BrisketMedic 2 ай бұрын
Cool to know, thanks!
@joshbodenhamer8737 2 ай бұрын
You don't need to have a 1/4inch of burnt salt and pepper if you cook the meat right.
@BrisketMedic 2 ай бұрын
If you have burnt anything you’re not cooking right
@jerrydigar5779 2 ай бұрын
I wood love to see you build a ugly smoker
@BrisketMedic 2 ай бұрын
Sometime! Thanks
@tocspectrum3382 2 ай бұрын
excellent video, thank you
@BrisketMedic 2 ай бұрын
@@tocspectrum3382 glad it can help! 🍻
@cadeoconnor4616 2 ай бұрын
For a guy from Texas try out Arthur Bryant’s
@BrisketMedic 2 ай бұрын
@@cadeoconnor4616 I’ll be cooking in the American Royal again in a few months, I’ll check it out!
@cadeoconnor4616 2 ай бұрын
Burnt ends started in kc!!
@BrisketMedic 2 ай бұрын
@@cadeoconnor4616 ….👀
@russellridge8623 2 ай бұрын
Owner of Q39 passed away suddenly last year from heart attack. Good guy.
@BrisketMedic 2 ай бұрын
@@russellridge8623 sorry to hear!
@greatestever8161 2 ай бұрын
Bro I need more pecos vids. Idc what you put on it I just need more
@BrisketMedic 2 ай бұрын
@@greatestever8161 soon amigo, life has been crazy and huge changes have happened. I’m hoping to soon be up and going again! It certainly feeds my soul too! Thank you for your support.
@BrisketMedic 2 ай бұрын
@@greatestever8161 awesome!!! My uncle has done amazing mods to his brazos and is really impressing me with all his findings. I need to share them!
@greatestever8161 2 ай бұрын
@@BrisketMedic please do!! I’m always looking for new ideas to improve the smoker
@andrguts52 2 ай бұрын
Ive never even used an offset im just looking into it out of curiosity where at on it were you even drilling
@BrisketMedic 2 ай бұрын
@@andrguts52 that was the stock baffle plate that comes on it, I eventually changed it up completely. Check out the play list for a ton more! Thanks!
@davidtorres21 2 ай бұрын
PRO TIP- Watch on speed 1.5 Good advice and info just liked the tempo a bit better amped up 💯
@BrisketMedic 2 ай бұрын
lol 😂 whatever works!
@Myxlplyk 2 ай бұрын
KC BBQ is all about the sauce, not the rub.
@BrisketMedic 2 ай бұрын
I think we mentioned that
@garyosgood1146 3 ай бұрын
Thanks Steve! I’m a newbie. I have a Dyna/Glo offset smoker. I’m tackling a pork butt on Wednesday. I’ve cooked a couple of times and I’ve improved. After the first cook, I realized that I needed to seal up the oven with high temperature sealer and door gaskets. That helped to keep the temp down.
@BrisketMedic 2 ай бұрын
Uncle Steve has awesome shakes! Lol glad you got the dyna tuned up!
@basemandog 3 ай бұрын
KC is so overly proud of itself… The BBQ is actually not that good. Not shot to do in this city. The crime is almost as ridiculous as the damn taxes. Food tax, auto inspections, high property tax, KC tax, personal property tax… high sales tax….. glad i am out in 3 months…..
@BrisketMedic 2 ай бұрын
Hot take 👀
@russellridge8623 2 ай бұрын
Please don’t come to Texas. We have too many whiners here already
@BrisketMedic 2 ай бұрын
@@russellridge8623 for a guy that no one has ever heard of in bbq, nor has actually sold to the public, you sure have strong options and high value of yourself. Interesting.
@Grizzleback07 3 ай бұрын
I always liked Big T's BBQ in KCMO and their bbq sauce is on point.
@BrisketMedic 2 ай бұрын
I’ll try it this year!
@techmaven5900 3 ай бұрын
Thinnest part of untrimmed is going to be even more overdone than your other piece..shoe leather brisket
@BrisketMedic 2 ай бұрын
That’s why we showed it! And exactly why we trim. Trimmed > untrimmed
@BBQ_JerrY 3 ай бұрын
Great informative video !!
@BrisketMedic 3 ай бұрын
Thanks! Happy 4th!
@markks2321 3 ай бұрын
You can always add salt and pepper....can't take it out!
@BrisketMedic 3 ай бұрын
You’re not wrong
@russellridge8623 3 ай бұрын
Just get a Super 55. Temp management is simple.
@BrisketMedic 3 ай бұрын
Super 55 came out longgggg after I built this. Tmp management is pretty simple on this too. Did you even watch 😂😂😂
@BBQ_JerrY 3 ай бұрын
Great tips thanks
@BrisketMedic 3 ай бұрын
@@BBQ_JerrY glad to help!
@BBQ_JerrY 3 ай бұрын
@@BrisketMedic I picked up a 2020 pecos cheap last week looking to Get back into stick burner after years of hasty bake , primo , drum ,Gmg set and forget smokers I like to tinker. Outta all your mods what would u suggest to get her rollin best.
@BrisketMedic 2 ай бұрын
@@BBQ_JerrY I would say the MUSTs for me are- stack extension, firebricks in the firebox, baffle removal. Oh, and good thermometers !
@newagevideos1004 3 ай бұрын
Have you ever used a big bad barrel. I can’t seem to keep the temp up on it? Thanks
@BrisketMedic 3 ай бұрын
@@newagevideos1004 I’m not familiar with that cooker, I’m sorry. May need to start a larger base of hot coals.
@robocombo 3 ай бұрын
Thanks for the heads up about ketting it cool and letting the moisture diffuse through the meat before shredding. Pretty sure that I would have messed that up if I hadn't been told.
@BrisketMedic 3 ай бұрын
@@robocombo glad to help!
@robocombo 2 ай бұрын
@@BrisketMedic Cooked 2kg pork butt, 10 hours on Friday, 2 hours on Saturday, 2 hour rest. Came out perfectly, thanks!
@BrisketMedic 2 ай бұрын
@@robocombo outstanding!!! So glad to hear. Keep it up!