what do you save the huge chunks of solid fat for??

Brisket chili!😋

That skin is rendered. Not crispy but not chewy either.

I like this but there is an alternative. Its a smoker tube. Ill marinate the wings actually thighs since that is what I do since they have such a superior taste. I do this overnight or even two nights if Im lazy Then. Ill smoke the wings in my pellet grill at about 250 with the smoker tube going full bore underneath them. Ill crank this up a bit to almost 300 and keep it that way to about 170 or so and when I take them out of the smoker. The thighs are perfect and what skin is left is not rubbery at all. ill do a lot of thighs and will eat some, refrigerate some an freeze a lot. When I take them out of the fridge and especially the freezer, they come out ultra tasty with a nice fairly tough consistency. Somewhat like a beef jerky and I dont heat them up they are so delicious. I just eat them thawed to maintain the taste and consistency. Just my two cents. Like the video and I just subscribed.

How fast do you really need? How fast do you react, and monitor the temperature? I'll go with the Thermopen ONE. It's made in the USA, and fast enough.

Trimmed a 15lb to 5lb

I’ve had this grill for 3 years and love it… however I need to change out the burners. Would you consider creating a video to show how to change them?

How do you clean grill inside

Now learn the recipe for Teds Famous Kickin Chicken and make a video.........i would drive from ohio to Winston-Salem again just to have it again

Very nice job, man.

Update.. with my 6 burner, i had to remove the center grates as the chickens were hitting. What about a drip pan ?

How can you smoke chicken wings on pitboss 3series electric smoker 30inch use wood chips

How can you smoke chicken wings on pitboss 3series electric smoker 30inch use wood chips

What are those white squares under the sugar?

What kind of Lawry's seasoned did you use ?

Love the chef hands grabbing a ripping hot steak off the heat.

Great video. So it looks like you put it on at 225 then check it at 3 - 4 hours (not exactly sure what the criteria is) then likely increase to about 275 and, in this case, left it for 12 total hours at 275 then the hot hold at 160 was another 12 hours. So if you want to serve for dinner you could start it at or just after planned serving time the day before?

Thank you I appreciate your video and tips and I will be making it for the Fourth of July weekend

i can't watch, he's hacked it way too much!

so, 24 hours total?

Is the trim job some kind of fucking bad joke.

Another tip.. dont buy full packer briskets.. keep it under 10lbs, youll end up trimming alot less.. and the flavor/quality isnt any different.

I'm curious, how much did that rack of ribs weigh?

Buffalo guy here. Everything good until you defiled the sauce with honey. Good thing you don't live here. You'd be hanging from a streetlamp. 😂

Thanks!

I've been an avid griller for years and a loyal Traeger+ user, but after switching to Asmoke, I've never looked back. The precision and control Asmoke offers are unrivaled. The digital controller and FlameTech patent genuinely provide a temperature control within 5°F. This precision has significantly improved my grilling results, allowing me to cook my meats exactly how I want them. Plus, the distinct flavors Asmoke allows with their various wood pellet options have really taken my BBQs to the next level. My favorite has to be the applewood; it gives such a unique and enhanced taste to my food. I also love the convenience of the Asmoke Essential being battery-powered. I've used it at a few tailgating events, and it's been a game-changer. Truly, Asmoke has revolutionized my grilling experience. #Asmoke

And you spent way to much money on them ribs

Show the warming box when you do videos. I wanna get one

Looks good. Couple things I do different is, I take off all silver skin and wrap in twine. After it hits 180 I use an aluminum pan with apple cider vinegar and juice and cover with aluminum foil. Either way still a good video

What happens if I rest it for anfew hours after the 12 hour hold?

I've done membrane on and off, I find that cooking for just myself I like it on. Gives a little snap to the bite like biting a good sausage. If im serving them I remove it because people aren't used to it

Been smoking briskets for 15 years and one thing I can tell you, who ever is eating is not going to know that your freaking carves the whole brisket up. All of this trimming is unnecessary

I stopped watching. He trimmed 10lbs

I’m going to say this based on this review, this is probably better than the Meater Block. The Meater Block, and I have several units, has been nothing but trouble. In multiple units that I have I must add. Customer service with Meater (apption labs) is absolutely horrible! So if Typhur’s customer service is better than Meater, which shouldn’t be difficult to achieve, then I’ll roll with the Typhur.

What about mixing the 2

Hey was that electric with pellets or charcoal

Excellent video! I do have a couple of additional points, though. You mentioned that the Typhur has an advantage in that it comes with 2 probes whereas the Meater 2 Plus comes with only the one. True, but the Meater App handles up to 4 probes so if more than one is desired, they can be added. And yes, I know it will end up costing more, but it can be done. Also, the Typhus actually comes with either 2 or 4 probes, again, for more money, of course! So yes, the equivalent capacity will cost more for the Meater than the Typhur ... agreed. There is one problem with using multiple Meater probes that I don't like. The probes are identical and are not labeled with a number or anything like the Typhur. That makes is harder to keep them apart when grilling multiple cuts of meat. Myself? I bought two Meater 2 plus units mainly because of the thinner probes as I often grill thinner cuts and they mess up the meat less. Also, I personally like the Meater App user interface better. That, of course, is only personal preference.

I've got a prime packer brisket from Costco in my freezer just waiting to be smoked. The butcher had just put it out and it looks like its already perfectly trimmed. I'll be trying the Goldee's method once I decide when to smoke it. Enjoyed your video.

Does Matt Pittman know you ripped off his theme music? #meatchurch

I can’t tell which model you have but ThermaPen One can also be set to show 1/10th of a degree. Under warranty they have replaced my thermometer twice now with free 2 day shipping. I really want to test out a Typhur but they don’t carry a 5 year warranty like Thermoworks provides

Take a shot every time he says “beef tallow”

As a Texan, Goldee's isn't doing anything anyone else in Texas isn't. Every new place gets called the best. Driven by all the shitry non Texans invading my state. It's driven BBQ prices up to completely unaffordable levels, even for the home cook in just the last 5 years. Idiots willing to pay any price for BBQ. In fact the dipshits at Goldee's speak against long holds they're idiots. Every new BBQ place is started hy douchebags, again usually non-Texans, who moved here and got a job at a legendary place and then somehow had the cash in 2 or 3 years too start their own business. Then they just do the same shit, maybe make one slight change and claim to be different. It's crap. Also, probably don't try this method on a pellet. I think they're too efficient. I did it and the point was like 4 degrees higher than the flat. Also, your rub from my hometown was probably just a season salt with a little extra pepper or something added that's what most of these places season with, while lying and claiming it's traditional Texas/German market BBQ of salt & pepper

Thank you

Thank you

Thank you

You said to save the au jus, what do you do with it?

Bro you nailed it, good job a new subscriber!

Good ol brisket ona stick.

Did one of these 3 weeks ago on Traeger using plum/almond pellets from Knotty Wood. An AMAZING cut of meat. Cooked it like a brisket, and it was fabulous. Definitely a repeat smoke at my house!!!

First time seeing u. Saved this. Now u have a new subscriber. Thanks.