16 Hour Shift at Terry Black's Barbecue!

What's up, fam! In this video I show you guys what it's like to work in the pit room at Terry Black's. There's a lot that goes on to make sure anyone who comes to the restaurant can get smoked meats at any time during the day. Hope you guys enjoy!
BBQ Tools:
Fogo Charcoal Premium: amzn.to/3V84Zze
Fogo Charcoal Super Premium: amzn.to/3ESNqx8
22" Cooking Grate: amzn.to/3EzPV6a
SNS Deluxe: amzn.to/3AFPWUZ
SNS Digital Thermometer: amzn.to/3AzEB8P
Javeline Pro Instant Read Thermometer: amzn.to/3Esg4VA
Knives
Victorinox 8 in Chef Knife: amzn.to/3AeTBJd
Victorinox Boning Knife: amzn.to/2WFmJGo
Dexter Slicing Knife: amzn.to/3E2Z1Z4
Dexter Boning Knife: amzn.to/3hznPAe
Knife Sharpener: amzn.to/3fZ2z1q
Honing Rod: amzn.to/2ZcrTLF
Kitchen Tools
Scallion Shredder: amzn.to/3KfRVop
Garlic Mandolin: amzn.to/3FSzZxy
Immersion Hand Blender: amzn.to/3A8dJgg
Veggie Prep Cutting Board: amzn.to/3hCRx7w
15 x 20 Meat Prep Cutting Board: amzn.to/3Et3W72
18 x 24 Teak Cutting Board: amzn.to/3G7uEDn
Cut Resistant Gloves: amzn.to/2Lzo3nw
Dispoable Gloves: amzn.to/3hCnsoG
Video Tools
Canon M50: amzn.to/3Eqajbd
Canon EF-M 22mm f2 Lens: amzn.to/3fYo8UJ
22mm Lens ND Filter: amzn.to/3O6b3pa
Rode Wireless Go II Microphone: amzn.to/3URGhT9
Rode Lavalier Go Microphone: amzn.to/3E83vxE
Portable LED Light: amzn.to/3triMoc
Tripod: amzn.to/3hGpjJb
Soft Box Lights: amzn.to/3EoSgSB
INSTAGRAM ACCOUNTS:
@knoxavebbq - / . .
@mightyjoeyim - / mightyjoeyi. .
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting in helping me create more content!

[@jace7483]

I don't know what the trimmer is making, but he needs a raise! That is an unbelievably valuable guy to have on staff.

[@chrisroberts5300]

Yea dude was insane

[@knoxavebbq]

Hello friends, thanks for watching! I am very well aware that we’ve passed a thousand likes. I made that comment before the big bump in new subscribers. I should’ve said 100k likes! Haha. And also, the brisket trim is not thrown away. It is used to make A LOT of sausage. Thank you all so much for your support, and please continue to LIKE this and future videos as it helps to expand the reach of this channel. Thanks again!

[@Guitarista78]

shame how much prime meat is thrown away.

[@knoxavebbq]

@@Guitarista78 it’s not. They make a lot sausage.

[@Guitarista78]

@@knoxavebbq ok, looked like it was going in a trashcan. Thanks for clarifying.

[@homegrilladvantage]

I cook BBQ for a local brewery once every couple of months and the amount of work is crazy...and I only do about half this volume. Shout out to all the pitmasters out there making it happen everyday! We appreciate you!!

[@knoxavebbq]

Appreciate you watching

[@TOMVUTHEPIMP]

You dont do anywhere near this volume.

[@BYOB561]

@@TOMVUTHEPIMPclearly stated that

[@iwouldhurtaFLY]

Hahaha that ending! The sheer JOY of that guy offering up pit tours contrasted with the exhaustion🫠 on your face is as genuine as it gets. Thanks for bringing your camera along and sharing what you love, Joe.❤ Can't wait for MY 11pm pit tour 😅.

[@knoxavebbq]

All real emotions. Haha. Thanks for watching

[@savalascraftbarbecue]

Thanks for sharing I know everyone is always curious to see everything that goes on and the hard work y’all put in.

[@knoxavebbq]

Definitely a lot of work but I love it

[@stevefc78]

Amazing video MJY!!! Thank you for all you do for the BBQ industry man. 🙌

[@knoxavebbq]

Thanks for watching!

[@smokescouts]

What a great video, thanks for sharing! This is my favorite all time bbq video of 2023. Can’t wait for next Sunday at Green Street!

[@knoxavebbq]

Looking forward to it

[@JasonFinn84]

Videos like this really make me wish I could go and experience that myself, no better way to learn more about something you love then to go hands on. Can’t wait to see more of these Joe!

[@knoxavebbq]

Thanks. Idk how many more videos like this I’ll do. Haha. I’m just happy they allowed me to do it… twice! Haha

[@ashtonsummers9648]

Just ask every bbq joint around you that serves even somewhat decent bbq if you can come shadow or even work for free for a day too see how they cook their bbq I bet if you ask 10 places at least one will say yes

[@knoxavebbq]

@@ashtonsummers9648 don’t worry. I have a list.

[@MrWillowbeard]

Excellent video, Joe! Thanks for sharing the highs and the lows!

[@knoxavebbq]

Thanks for watching!

[@henrykrinkle5353]

Go, Joe! Loved this vid and subscribed to your channel. Respect for showing the hard work and graft that goes into the job!

[@knoxavebbq]

Appreciate it. Thanks for watching!

[@hakeemawbrey8571]

that trim job was incredible!!

[@_blindside_]

I've re-watched the trim part of this video at least 6 times. Amazing

[@williamparker6649]

Joe fabulous video! This really demonstrates your knowledge of the entire pitmaster process!

[@knoxavebbq]

Thanks for watching! This kind of work is hard to forget. Haha.

[@jhosoi808]

Growing up in the kitchens in the 80’s and 90’s 16 hour shifts daily was the norm- great video and content 🙌🏽🙌🏽

[@psalm6272]

Great video to showcase the level of actual labor that goes into real bbq. TX bbq is at another level compared to most Q in the rest of the country. I got to eat there last year and the two guys working the pits were super good at explaining what they were doing.

[@knoxavebbq]

Appreciate you watching! Yup, a great group of guys out there.

[@FinsFeathersFatherhood]

You are AWESOME! Thanks for bringing us along.

[@knoxavebbq]

Thanks for watching

[@hankt2792]

Joe, really, really enjoy all your videos. This one was epic, visceral and gritty. The hard work was written all over your face and of the rest of the guys. My absolute respect to all blue collar workers. God bless.

[@knoxavebbq]

Gotta be focused and take it seriously even when you’re having fun. Haha

[@mikealberti9726]

That was crazy enjoyable. You’re nuts but dedicated. Thank you

[@knoxavebbq]

I used it do it Friday and Saturdays for a couple months. Nothing new. Haha.

[@jamesmatt1524]

Loved this video Joe!!! What a machine that is Terry Blacks!!! Keep the vids coming!!! Cheers!!

[@knoxavebbq]

Thanks for watching!

[@armandoa5468]

Thanks for the great content Joe!

[@Noamchomsky949]

Just had dinner at Terry Blacks in Dallas and it was an awesome experiece. The que was amazing. The Pit Tour was so awesome to connect with the pitmasters.

[@knoxavebbq]

awesome. im glad to hear. thanks for watching!

[@JBSmoke1]

Awesome! Lots of hard work and diligence!

[@knoxavebbq]

Appreciate you guys watching. Just wanna give you guys the real experience

[@andreastullgren7595]

Awesome insights, great work!

[@knoxavebbq]

Appreciate you watching.

[@dwaynewladyka577]

This was pretty cool to see. I really enjoyed this. Cheers! 👍👍✌️

[@ericpetersen8155]

Great video Joe thanks for making it!💪🙏

[@knoxavebbq]

Appreciate you watching!

[@907survivor]

just wow, that was fire and we appreciate the hard work! new suscriber here and loving the video's. I bet they were all delici oso!

[@knoxavebbq]

Appreciate it!

[@ScottnCarol4JC]

Great behind the scenes look. I went to Terry Black’s in Dallas for Father’s Day and it was excellent. Staff was super nice and let me and my son get pics by the pits.

[@knoxavebbq]

Glad to hear!

[@SuperPfeif]

Awesome man

[@Meetoniceyou]

If I had someone patient enough to teach me, a workplace like that would suit me perfectly

[@knoxavebbq]

Something like this takes time

[@brandonmorris5209]

Great video Joe! Reminds me of when I worked in a steak house many, many years ago.

[@knoxavebbq]

Thanks for watching!

[@greatbambino2993]

Thank you for this awesome video!

[@knoxavebbq]

Appreciate it. Thanks for watching

[@testerchannelcycle]

You killed it. And you filmed it. Bravo

[@knoxavebbq]

Appreciate it. Haha. Yup. No production team in the background. Can’t afford it. 😂

[@narbekalantarians6269]

Great video. You learn a whole lot from shadowing. I know I did with my buddy's bbq place before I got in the rotation

[@knoxavebbq]

It was fun to be back.

[@alkalk8938]

Dam man, that's real work. When I cook 2 briskets on my offset I really feel like I'm a pitmaster lol. You guys are next level.

[@knoxavebbq]

Haha. We’re all basically doing the same thing. Just alot more reps

[@safeandeffectivelol]

I give my smoker a workout once a month and briskets really are a lot of work. By the time I'm done, I can't even eat it because I'm sick of all the smoke.

[@novam7474]

Just hit the bell cause I keep missing the premiers! 16 hour shift. That's wild 🙈

[@knoxavebbq]

I used to do it twice a week. It was hard, but glad I did it.

[@dalerardon1687]

Great Video Joe!

[@knoxavebbq]

Appreciate you watching!

[@KGBALLER50]

Video is really cool! Love the content. 24 hour shift!?!?!! This man is committed to the grind 😂

[@knoxavebbq]

Haha. I mean, I used to do these hours without a camera. I wanted to show ppl what it’s really like.

[@2010daniel2010]

I have had mines for 2 yrs a fan makes a world of difference when starting it up. Without the fan it took nearly an hr to get up to temp, with my fireboard & fan it takes 20-30mins.

[@Spectre_N7]

Cool video. Always like the behind the scene stuff. I can only imagine if someone and multiple someone’s call out of work short notice how much of a pain it must cause

[@knoxavebbq]

It happens sometimes, but we manage. Haha

[@jeffatgorbysgrill9480]

Big fan Joe. Love your content. Please don't stop.

[@knoxavebbq]

Appreciate it! Means a lot with so much bbq content out there. Haha.

[@NorthernThaiGardenGuy]

The real behind the scenes. Love it Joe!

[@knoxavebbq]

Yessir

[@Emof18]

Hey Joe great video... I've came across you through the MadScientist.. Your guys tour of the Austin Texas area couldn't have been done at a better time.. I will be on vacation in Austin area and now I will be visiting Terry Blacks.. Great video bud!! Can't wait to get out there this Monday.

[@knoxavebbq]

My Favorite Barbecue Restaurants in Texas! kzbin.info/www/bejne/iIbYhpKdmq-KqpI Check out my list of other places.

[@crookedpinebbq9101]

Great video, lot of hard work! Would be an amazing experience.

[@knoxavebbq]

It was great even if it was just for the day.

[@dennisbower]

We just had a Texas BBQ joint open up near us in SoCal, but they only have one 500 gal pit and have to play “Tetris” with the meats. Seeing you work this volume is impressive. The coordination of it all is fascinating, and I imagine a pretty big job to keep it all running smoothly. Is there a shift manager keeping track of everything who has the final call? Terry Black’s looks delicious- Thanks for the pit tour!

[@knoxavebbq]

Yea. It takes time to learn how to how to maximize space, but the process is fun.

[@ayang8404]

Do more different areas and places, it would be nice to see if they let you work there for day. Thanks for letting us follow you along.

[@knoxavebbq]

We’ll see if anyone will let me. Haha

[@karencoronado2215]

Our little glimpse of fame lol we were there at the restaurant as this video is being filmed minute 3:35🎉 We have always wanted to go there and we finally did after our trip to Vegas we had just landed at the Austin airport and we finally tried Terry’s Black BBQ 😊 Food is amazing 😋

[@knoxavebbq]

Ha! That’s awesome! Well, I hope you also came in to get a pit tour. Lol

[@GM-vy1wy]

Well Joe, it's only been 18 hours since posting and you're already past a thousand, lol. This video was awesome bro, I really enjoyed it. I wouldn't be surprised if you hit 10k likes by this time next week. Keep it up!

[@Fred86]

Awesome vlog Joe! Ronald is a Beast 56 sec to trim a whole packer

[@knoxavebbq]

Yea. He’s a beast. Haha

[@bluecement]

That was amazing!

[@Saila7th]

This video is great more types of these videos please!

[@knoxavebbq]

Haha. We’ll see. It’s a lot of work and a lot to ask other places to do this.

[@jodyandmichelle1]

Just watched this one all the way through and yeah, it looks like you hit your 1k likes (almost x 3)! Nice job.

[@knoxavebbq]

Haha. Honestly didn’t expect it. I’ll see what my old bosses say. Thanks so much for watching!

[@harrythehorsebbq]

Amazing behind the scenes look at cooking at a bbq restaurant! Crazy how you worked a camera at the same time. I wonder how many pairs of gloves you went through 🤔 😂

[@knoxavebbq]

Not many. With these type of videos I set up my camera and I capture what I capture. I’m not gonna slow other ppl or the job down just to get a shot. But planning the shot before is important. Haha.

[@erickwalsh9258]

That trim was insane!

[@knoxavebbq]

He’s a beast

[@sumosupremeking360]

I’ve been to the Terry blacks in Dallas, Texas, and I got to say that some of the best barbecue I’ve ever had in my life

[@knoxavebbq]

Glad you enjoyed it. It’s good stuff.

[@CoolJay77]

Fascinating. That is hard work.

[@knoxavebbq]

It is. That’s why I tell not to quit their day job to do bbq.

[@CoolJay77]

@@knoxavebbq Just wondering, how hot does it get in the pit room during the summer heat?

[@knoxavebbq]

@@CoolJay77 hard to say, the digital thermostat on the walls usually stop working. Haha. But probably around 125

[@melvingibson4525]

These guys are all legit pit masters

[@knoxavebbq]

They sure are. It’s hard to do it on a regular basis.

[@ScottysBackYardBBQ]

so cool thanks for sharing..

[@knoxavebbq]

Thanks for watching.

[@TheDnlnext]

I remember seeing the first video. The second one was just as or more entertaining. I wish you went around and did this at all or any willingly bbq joints and chronicle them - that would be cool for YT.

[@knoxavebbq]

I agree. I don’t really wanna do it at every place, but there are a few places that I think would be really cool

[@SycoPhan7]

A lot of guys (like me) make a few good things and they have the stupid idea they should do it professionally... granted hardly any BBQ joint is a 24/7 operation like Terry Black's but there is SO MUCH WORK that goes into this as you just showed!

[@knoxavebbq]

Yup. I want ppl to see the reality of it, and there’s so much of the business that’s not shown also. It’s not all about cooking

[@tonytastes]

Dope vlog!

[@knoxavebbq]

Thanks for watching!

[@MadPick]

So cool to see how it all happens at a commercial level. Thanks for the . . . dare I say it? . . . pit tour. 😆

[@knoxavebbq]

Lalalalalala!!!! I can’t hear you!

[@Will_Dorsey]

I think this is super cool providing a unique perspective that not many will ever see! When/why in the cook do they switch from worcestershire spritz to ACV?

[@knoxavebbq]

Worcestershire can add flavor and color, but too much can get the food too dark.

[@SmokinJoesPitBBQ]

Great video Joe. What scrubber were you talking about cleaning?

[@knoxavebbq]

Scrubber is the machine up top that turns the smoke into steam.

[@SmokinJoesPitBBQ]

@@knoxavebbq interesting. Must be an EPA requirement?

[@TOMVUTHEPIMP]

@@SmokinJoesPitBBQ The surrounding neighbors sued the restaurant because the constant smoke and forced them to instal the scrubbers.

[@shakedown2770]

Good video bro

[@knoxavebbq]

Thanks for watching!

[@jee77osu]

Awesome video! I really enjoyed it. Crazy how much hard work goes into making good bbq. Really makes you understand why its not cheap to buy either. Much longer process than just dropping something in a deep fryer. Great job!

[@knoxavebbq]

Definitely and which is why I tell ppl not to quit their day job to work in bbq, unless you really really love it.

[@adrianhopkinson]

Awesome

[@knoxavebbq]

Appreciate it

[@RV-ds5uf]

Those pit tours would’ve gotten on my nerves real quick!!🤣

[@knoxavebbq]

Teaching for years before this helped prepare me.

[@derrelldurden8683]

That’s really hard work

[@knoxavebbq]

It sure is.

[@notreallyasloth]

This is super interesting, i walked past this place and it seemed like there was maybe a 4 hour line to get in!!

[@knoxavebbq]

It’s long, but it moves quicker than you think. They have 4 cutting blocks

[@Jroo-tb7zw]

Hi Joe. I have a question for you. If given the opportunity, would or have you considered opening your own Texas BBQ PIT STOP? Please explain? Have you considered offering a catering service? Thanks.

[@StitchJones]

New sub! found you through Chud. Checking your video's out now.

[@knoxavebbq]

Thanks for subbing

[@excaluber23]

Great video, nice job Joe. When you’re feeling the brisket for doneness, can you describe what you’re looking for feel wise?

[@knoxavebbq]

check out this video. i go through my entire brisket process. more details about the feel towards the end. kzbin.info/www/bejne/anXEfKSXrLSFjMk&lc=UgxEYONSX9D5hbhOSHx4AaABAg

[@excaluber23]

@@knoxavebbq Thanks! I figured you probably had a video, I haven’t gotten through to much of your back catalog yet. I did do a rotisserie chicken though, it was awesome!

[@naimrichardson6335]

Love itttt

[@knoxavebbq]

appreciate you watching!

[@michaelduncan2759]

Looked like fun MJY.

[@knoxavebbq]

Thanks for watching!

[@Jeffdoeswhat]

I need to make the 5 hour drive and check that place out.

[@knoxavebbq]

There’s a lot of other get bbq places around them too. Make it a bbq trip. Haha

[@danieljacob7811]

Great Video and Great Work Joe! You Still got it! When the guy is trimming the brisket, does he throw the meat away or is he putting it on the side for sausage?

[@knoxavebbq]

It’ll go into sausage grind. They make a lot of sausage.

[@danieljacob7811]

@@knoxavebbq I was going to say, that’s a lot of waste!

[@lyleswavel320]

Nice Clean Show, Thumbs Up & Like

[@knoxavebbq]

Appreciate you watching

[@benjaminl3084]

Awesome video Joe! Do they hold the briskets/ribs for a certain time while they wait for the dining room to open? Do they use a warming oven if they do?

[@knoxavebbq]

Yes. We hold them till tomorrow.

[@benjaminl3084]

​@@knoxavebbq do you recall the approximate time of the hold and what equipment they use to hold them?

[@smokeyhombres]

love This Video its a wish of mine to do this as a job but im from the UK and theres nothing like this here , My Life would be complete if there was :D

[@knoxavebbq]

You can do it at home.

[@smokeyhombres]

@@knoxavebbq yeah man I do , I’m a chef of 12 years but bored of kitchens wanna do something I love doing as hobby as a career, I loved fine dining but after Covid watching yours , Chuds & Evan bbq vids made me love this style so thank you haha 😂

[@outnumberedbbq]

Had Terry blacks this weekend and their ribs were red all the way through and had a hammy flavor. You think it’s from the long smoke or something in the rub? It wasn’t bad but different

[@knoxavebbq]

They are a bit hammy. Yes, when they can they cold smoke them.

[@balthezor]

Joe, great video. What is your main job?

[@knoxavebbq]

Making videos for you guys!

[@joes7028]

What about those huge beef ribs did you make any of them? Great video by the way love the grind 💪

[@knoxavebbq]

We had them scattered in each pit.

[@errolneal9789]

Lots of hard work. I wonder, are the average salaries for these guys above min wage? I sure hope so. What is the average shift length? Great video btw, thanks for sharing.

[@knoxavebbq]

I believe they are. The owners take care of their employees better than most. Thanks so much for watching!

[@Noamchomsky949]

I never hear much about the details of pepper. Mesh size, brands and usage. Does Texas generally use #16 or is it pit master specific?

[@knoxavebbq]

Most ppl use 16 mesh

[@user-xj6iy7jx6k]

Joe do you like cooking on the Mobergs or Primitive? I heard the both of them are like night and day which do you like better?

[@knoxavebbq]

I prefer a primitive. A slower draw, and I’m personally not a fan of an insulated firebox

[@scottwu431]

Haha looks like you’re gonna hit 1k likes soon. 24 hr shift sounds so tiring!

[@knoxavebbq]

We’ll see if they’ll let me. Haha

[@jerryjensen5052]

does the briskets go into holding oven and long are they in the oven?

[@knoxavebbq]

Yes. Until service the next day

[@CH-ec5on]

It took me longer to cut up a 12lb brisket point that I bought for sausage than it did for Ronald to trim a whole brisket for the smoker!

[@knoxavebbq]

Just need to practice with a few more. Haha

[@danielhipsman7287]

You got that 1k likes fast sir

[@knoxavebbq]

Yea. That was unexpected. Haha

[@SlabsOfRibs]

🐷We Laying Extra Smokey At Terry Black Barbecue Just The Way Joe Like 🍽️

[@Keasbeysknight]

Mad man, you eat that link

[@darktoadone5068]

Wow, that's a lot of meat to smoke! How in the world do you clean all the grates? Do you do it after the place is closed?

[@knoxavebbq]

No. Usually on Mondays (the slowest day) we have 2-3 guys that clean grates. Very lucky to have ppl like them.

[@j.t.downing3932]

What was the spritz you were using. It had a dark color to it. Also where did the brisket trimmings go?

[@Burdette305]

Also interested

[@knoxavebbq]

Worcestershire sauce. I don’t think it’s necessary though.

[@hakeemawbrey8571]

the ending omg hahah

[@knoxavebbq]

Lol

[@TheDisasterblaster]

what do you spritz the briskets with?

[@lagginswag]

Worcestershire/apple cider vinegar

[@StereoRodeo]

I realized that I fart around to much trimming a brisket, lol. That trimming was amazing, obviously has a lot of practice.

[@knoxavebbq]

Definitely a lot of practice. Just gotta get the reps in. Haha

[@petergriffinson1907]

Have you ever smoked a brisket without preheat the smoker to temp?

[@knoxavebbq]

yea because i was running behind. i know that people like to put meat on when it's still smoky to get more smoke on their food. but i'd rather just get all the smokiness i need from managing the fire throughout the cook. it's already a long cook. i dont like adding more time to a lengthy process.

[@TdSharp]

1000 likes? The videos been up for 16 hours and already has 944. I think you might make it Joe

[@knoxavebbq]

Haha. We’ll see if they let me.

[@Fred86]

@mightyjoeyim Well above the 1k mark “24hrs at Terry Blacks coming up”- in Brad(Chud) voice

[@novam7474]

You want to do a 24 hour shift! Lmaooo you're a crazy man

[@knoxavebbq]

I’ve done it before. It’s not the most fun thing to do, but good experience and a good test. Haha

[@ShipMonster]

How do they go about resting and serving the briskets?

[@knoxavebbq]

Warmers