Day In The Life of a BBQ Pitmaster at The Busiest Pit Room In Texas!

Today we are following Nate from Terry Black's in Lockhart Texas! Nate walks us through a morning shift in the pitroom. We go through everything that some of the best pitmasters in the world do on a daily basis!
Hit that subscribe button and stay tuned for more Chief Firewood videos coming your way soon!

[@drewwilkin9922]

‘if you’re not set up for success, you’re gonna have a hard time finding it’ bro’s my new life coach

[@baldbd64]

"if you wanna be set up, you gotta set someone else up" i second this

[@chieffirewood1137]

Nate is the man! They guys are Terry Blacks are a well oiled machine! Thank you for watching!

[@ronnyhalvorson7869]

Watching anyone take passionate pride in what they do will always be great to watch/witness/view.

[@chieffirewood1137]

Absolutely! 👊

[@bonbondidit1]

This was an AMAZING scene from a pit master! He isn't just good, he is bar non EXCELLENT at what he does! Talk about paying attention to detail. Wow!! Made my mouth instantly want, crave some BBQ.🔥🔥🔥

[@chieffirewood1137]

Nate is incredible! The guy works his tail off and has mastered his craft. All of the guys over at Terry Blacks are top notch! Thanks for watching!

[@09proudvet]

Some can’t smoke a piece of meat on anything other than what they use at work. Put them on a UDS or WSM and they would ruin it.

[@russellridge8623]

He’s full of crap. They are a tourist trap. Period. You want fantastic Que down that way head to Buda. Valentina’s destroys Terry Black.

[@Zythonm400]

​@russellridge8623 uhh Valentinos closed down...

[@AlLunacyQing]

I'm digging these walk throughs (documentary) videos. Puts it in perspective of how much work goes into good barbecue. Cheers guys!

[@chieffirewood1137]

Thanks for watching! We had a great time filming them. They guys are Terry Blacks are masters!

[@jarrodmcnabb369]

I've never seen a better lesson on how to barbecue. You have it down to a science. I grew up in Texas. I miss it. But I love My new home Alaska.

[@chieffirewood1137]

Thanks for watching all the way from Alaska! What do yall have for BBQ up there?

[@Weezulguy]

went from loving the original Black's to Kreuz, then Smitty's, and now Terry is knocking it out of the park man, very cool and down to earth guy to talk to too

[@danziegner]

Be careful though, Black’s in Lockhart will try to give you the junk pieces of brisket if you’re not watching. I always order specifically and refuse the “meat for tourists”.

[@devinthomas4866]

Ate at Austin and Dallas TB's. Both fantastic. Will say easily best brisket I have had in last 30 years. Green beans are cooked in some sort of magic butter and Mermaid kisses, unbelievable how good they are. Ribs were great, chicken a home run. Place is awesome. Can't wait to go back. Devin Thomas Mutts & Butts BBQ Team, Prosper Texas

[@chieffirewood1137]

Thanks for watching Devin!

[@Cbotham]

This man loves what he does that’s why the foods so good.

[@chieffirewood1137]

You said it!

[@mmcleod111]

That was awesome. He seems like a great guy, knows his stuff!

[@chieffirewood1137]

Nate is the nicest guy around! Honestly all of the guys over at Terry Blacks are incredibly talented!

[@LTFC1964]

This guys passion for his job is just inspirational….huge respect from England!!

[@TheEricheath09]

I used to think Texan's were overconfident on their BBQ, but then I went to Texas, specifically Terry Blacks, and then I understand. In other parts, BBQ is a delicacy. In Texas, BBQ is a religion. It's just not the same.

[@ChaytonHurlow-u7n]

Imagine worshipping food

[@SafeEffective-ls2pl]

@ChaytonHurlow-u7n imagine taking that comment literally 🤣🤣🤣

[@chieffirewood1137]

Thanks for watching! We definitely don't play around when it comes to BBQ!

[@johnmanning5568]

*Texans. The plural of Texan is Texans.

[@mackadams5049]

What I loved was his articulation.

[@user-od4op6ng9y]

What an passionate young man. Keep rocking champ!

[@terryallard1918]

This is unbelievable. Every minute of every day. Tick tock. It’s like breathing to these guys. All of them. My hats off man. 👍🍺🇺🇸👊

[@tomp8871]

Super. Seems like he knows AND LOVES HIS WORK.

[@richardwoodward9160]

This is the best-looking setup. Give me 3 of everything😊

[@geordiejones2]

Us customers have no idea how much work goes into us this perfect barbecue, thanks for all your hard work, IT IS APPECIATED 🏅🏅🏅🏅🏅 Chris.

[@seankester1814]

Really impressive and insightful on a BIG Texas BBQ operation. “Salt, pepper and love” - that makes for greatness.

[@dougmurray7684]

Total commitment to what he's doing. Looks like a tough job.

[@chieffirewood1137]

You definitely have to love it to become as good as these guys are!

[@brucejones1867]

What an informative and interesting video. I love Texas BBQ and brisket is my favorite cut. This outfit is lucky to have such a hard-working and engaged young man working for them. Terry Black's is on my wish list for my next excursion into Texas.

[@generalmelchett9934]

Nate is living my dream.... that brisket looks incredible... i'm so hungry

[@safeandeffectivelol]

Hickory is more of a Southeast and East Texas BBQ wood. Most of the DFW BBQ joints use post oak and some use pecan or a mix.

[@dantij4]

Incredible job. A true behind the scenes look into real BBQ. Lots of useful information for those weekend warriors!

[@sg1770]

This guy is awesome. What a great video.

[@thedoor5442]

This guy knows his stuff! now i'm hungry!

[@annehajdu8654]

Me too.

[@stargazer7426]

Love seeing a man describe his job with such affection.

[@peterf.7112]

A terrific video, Nate is a natural presenter well done to everybody

[@blair.nichols]

I ate here in April 23, the pit staff were happy to show me the process and seemed passionate about what they do. Food was amazing! The manager saw how much I was enjoying the food and came over for a chat. Im from Scotland and we have nothing like this, one day ill be back!

[@DirtRoadLanding]

Nate is a national treasure!!! 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

[@HMS1Blake]

Wow, there’s some passion and expertise. The grub all looked mouthwatering.

[@timgilreath3792]

I think he found his purpose! Amazing.

[@ukman9797]

This guy knows his craft.

[@jimprior5700]

A man who loves his work, keep it up you're a lucky guy.

[@RickStewart1776]

Best words I've ever heard about business, "If you're not setting yourself up for success, you'll have trouble finding it!"

[@eifionwynwilliams-iffy1288]

The daily volumes are mind blowing. Looks amazing!

[@MultiKillzone13]

So , I stay in Lockhart for out of town work but I’ve always wondered the hard work them boys put in on them bbq pits … makes me appreciate the food even more now after seeing all the work that gets put in .

[@Texas_Swift]

OG Black’s in Lockhart is where I learned about this family. I love some good post oak smoked brisket.

[@heywood_r_floyd]

"If you don't leave with some tears you probably weren't even here."

[@Heavyj6]

That guy is awesome!!!! Talk about a happy guy that loves what he does. That Brisket looked incredible. Great video. Made me sign up for your channel.

[@oldgreen16884]

Fascinating, mouth watering

[@Bugnetblue]

Great show. Thank you.

[@gregjaussaud7198]

Thank you for sharing and the fire management tips. Most people don't say much about tier fire and wood. You make me want to be a pit master myself even if only in my backyard.Lorenzo TX

[@Cray2TheZ]

Awesome! Truly inspiring!

[@tonyo9925]

Wow. Simply, awesome.

[@truevine336]

Lab meat will NEVER replicate God's work with man's touch in that pit!

[@darrylpugh55]

Damnit... just when I started to think I was good! 😂

[@BigMonstaJ]

Great video. They know how to do a mean brisket

[@ernesto1953]

Thanks from europe !

[@rfitzgerald2004]

I love a good brisket and those look amazing! I'm not from the US but some day hope to visit a place like yours 🥲

[@pedrovillarreal3431]

I like pecan logs and hickory chips for brisket and ribs. Mesquite for chicken and fajitas. Been smoking meat for over 20 years now. Sometimes I get it right😊🍻👍🏽🔥💯🤠

[@littlepils4187]

great breakdown of how you do it. 300 briskets,,, wow. im hungry now

[@skulduggery7028]

This man has mastered his craft. Americans sure know how to do BBQ. Fancy coming to the UK to show us how it's done? As it's dreadful here 😂

[@Velaxity]

I'm from the UK so never really had proper BBQ like this.. But my god that brisket looks so damn good.

[@davidgoldsen8504]

Smoke only needs to be added in the beginning process. After wrapped it basically going in to an oven for controlling temps.

[@sccolbert]

300 briskets a day is insane! That's 150 cows, per day. I. am. impressed.

[@deancrisp3596]

I have 3 bucket list things I need to do in my life,african safari, swimming with great white sharks and a Texas BBQ

[@MrJfk1943]

Very impressive, enjoyed it

[@graciemiller9596]

Beautiful!!

[@freightdawg6762]

Thats insane Awesome video

[@38possum]

I've always used Red Oak and Hickory mix and never had a problem with what you described as burping it up or tasting it all day 🤔. Just gotta know your wood and how to use it.

[@MrJim5280]

He’s right. Post oak has a lighter smoke.

[@TurboLevoSam]

Great video, so good in fact i sent it to one of my best friends, she's a vegetarian :)

[@Lacysontheloose]

Headed to Austin in October. I can’t wait to visit here and eat myself into a coma!!!!

[@thorham1346]

Watching this makes me want some vegetables 😂

[@AZAce1064]

Great video👍👍🇺🇸

[@canadianbrewer]

Now thats a lotta brisket.

[@mrsiborg]

Now I can see why Americans really like their food so much, I'm drooling here 🥩

[@phenixtalonsbane7232]

Damn, all of that food looks crazy delicious! I'm going to need a larger plate & a much larger income to feed my cravings for all that mean heaven.

[@AlfUckhamHall]

That place would be the ultimate venue to eat at.

[@rudy6222]

I ate at the one in Waco last week. Pretty good

[@michaelpacak3401]

LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!! PRIDE!!!!!!!!!!!!!!!!!!!!!!!!!!

[@dennislinden3657]

Just put the lid down...we get it.

[@shannonbugeja3746]

It makes me sad knowing that I’m here in Australia and that I’m never gonna taste proper Texas bbq so I’ll just watch and drool all over myself and my phone.

[@SteveMartin-ir7un]

300 brisket a day? Think about that for a minute..absolutely incredible..hard work and dedication

[@zed11634]

Freakin BBQ Master Chief!

[@andrewcargile2890]

I’m from west Texas I think I will plan a brisket vacation to Lochhart

[@georgetarabini6552]

I’m goin to Terry Blacks

[@user-vn6hi2bi3g]

Now I'm hungry! Ray

[@ratrod1962]

I didn’t realize how much time things sit in the steamer. Boxes, I’ve never eaten at any of these places, but they all talk about the old days, old days never had steamer boxes to relax and hold temp, so is it better then old days ? Or they just need to , to keep up with demand and this is the new style bbq

[@Mark-wx1ho]

What a fucking legend.

[@toddm9501]

As Al Pacino said at The Oakroom, "Get me a napkin, my mouth's watering."

[@redskins17084]

Fantastic,

[@jeremys5904]

I need to start spritzing with acv and beef tallow and wrapping appartently.

[@RickStewart1776]

LOL .. "I cooked 14 briskets before I woke up!"

[@halleradam]

I’m now hungry! LFG

[@tonybutler2752]

Keep going brother ❤😊

[@nerstunken]

I live in the wrong country, would love to try out everything on that grill!

[@BWIL2515]

Man he loves his job 300 briskets and everything else I would be overwhelmed I'm shaking my head but I've never used post oak I use mesquite and pecan for chicken and hickory for beef simply I can't get the smoke flavor the depth on beef without hickory but it's too much for me on chicken and pork thanks for sharing and to the guy working the pits the best breakdown of the complete process

[@mikearchibeque7220]

Same with me on the wood. I used a cord of Postoak and it puts a good smoke not as heavy as hickory, but it does make your bark darker and meat darker than hickory. I changed from a Meadow Creek reverse flow to a primitive 250 just to get heavier smoke. I tend to like heavy smoke on everything except fish.

[@sandert8287]

I would be on the floor with my head between my legs going mad 😂

[@terrytytula]

One of the things I've always wondered is has anybody tried insulating a barbecue? I've never barbecued but I use an insulated rocket stove to camp with and the difference is amazing.

[@johnnydelgrady]

That's a lot of delicious right there.

[@williamchambers4877]

Making me hungry great video

[@cracknoir8397]

Yum my favorites meats !!!!!!!!!!!!!

[@chrishabgood8900]

Yep, I talked to them.

[@hahaha12345678993]

why do i watch these videos when i'm hungry

[@HipShot4]

Now I want some BBQ!

[@tonycrabtree3416]

To clarify, this is smoking. Texas excels at smoking brisket. BBQ is simply the sauce. Texas bbq sauce is substandard to Carolina. Signed, Texan.

[@bigbobbyboulders6086]

crocs=pit master!❤

[@michaelwood6353]

How in the world can you cook that many per day!!! Wow!!!

[@joey8567]

We go big in Texas

[@shawnfloyd6542]

Word !

[@GuitarZombie]

A cowboy's work is never done

[@andrewmarshall360]

I can smell it from here .