Does My Backyard Brisket Compare to Top TX BBQ?

[@MadScientistBBQ]

To get your own Solution Offset Smoker check it out here! madscientistbbq.com/products/solution-offset **Shipping glitch is fixed! If you tried to order one already but had trouble, it should be working now.

[@enyceofnyc]

Thank you. Can you compare your new smoker to the Brazos? I’m a long time fan and I have a Brazos thanks to you! I’d consider upgrading to yours if you say it’s worth it!!🎉

[@MadScientistBBQ]

@ thanks for watching! I’m biased of course so take my opinion with a grain of salt. The brazos is a good heavy duty pit at a fair price. The solution is 24” diameter which I think makes a BIG difference in how it cooks. It also has a scoop to allow the airflow to protect what you’re cooking and maximize the grate space. So 3-4 briskets on a solution. Also the large diameter firebox makes it easier to build and run fires. The goal was to make something that is much easier to run and produces great bbq without breaking the bank. Will be posting a full breakdown of the smoker here soon. I really think it punches above its weight. Regardless thanks for watching and I hope the videos have been helpful to you!

[@nathanswistak3366]

Ate at BAR A BBQ today and it was legit. I told Cooper that seeing some of your videos about your visit motivated me to try it. He had nothing but praise about your visit. So friendly and great Q. Great job on your brisket cook.

[@MadScientistBBQ]

That’s awesome! Glad you got to meet cooper and try their food. Salt of the earth people

[@earlhill6120]

Ppl in Texas have no idea how good they got it with HEB as their grocery stores. Update: it's come to my knowledge that some people in Texas do understand how good they have it with HEB. Just using hyperbole to make a point about how amazing HEB is for someone who likes to BBQ.

[@MadScientistBBQ]

I know. Every time I visit, it makes me wish I didn’t have to leave

[@bqthird]

We're spoiled

[@LeftLaneLorell]

I do. 😊

[@xe9ys]

We know!

[@calebgips2135]

Oh we know…

[@jong4203]

As soon as I seen the HEB in the background I knew it was gonna be a great video. I work for HEB and it was exciting to see you be able to pick all your needs from the same store. And all of which you got, is quality stuff. I'm blessed to be apart of this great company. Jeremy, thank you for spreading your knowledge and content. Much respect

[@michaelbarnes6017]

when it comes to smoking you're my go to guy! I also tell everyone that! People rave at my bbq when i follow your lead! Keep up the good work!

[@MadScientistBBQ]

Thanks, that’s great to hear! Glad you’re enjoying the videos.

[@jasong.5279]

After all these years... man you better be smoking like legit TX bbq. Love all your videos... keep it up.

[@Justin-qk8qq]

Hey Jeremy! Just gotta say I've been loving my Solution BBQ that I got over the summer last year. It was such a massive upgrade over the Old Country Pecos I was rocking prior. Thanks again for an affordable (comparative to all other smokers of this quality) and amazingly performing offset smoker!

[@MadScientistBBQ]

@@Justin-qk8qq hey man I’m so glad to hear that! Love that you’re loving it! Hopefully your friends and family get to enjoy what you’re cooking. Smoke on 👍🏻👍🏻

[@Legendary_UA]

You trimmed with the slicer! Bravo!!

[@MadScientistBBQ]

Trying to learn new techniques all the time!

[@aaronboore9684]

My solution smoker arrived to me today can't wait to season and get cooking on it!

[@MadScientistBBQ]

That’s awesome!

[@TWC6724]

How much is shipping on the smoker? I was looking at the Old Country G2 but this smoker isn’t too far off.

[@MadScientistBBQ]

@ shipping is a flat fee based on location. Middle of the country is $400. Both coasts are $615. You can see a map on the website

[@Justin-qk8qq]

You wot regret it! Got mine late last summer and it's been phenomenal, especially at its price point.

[@rynosaurus89]

HEB. Here everything's better. We are blessed to have our HEBs.

[@MrRilarios]

I would have liked to see more of the taste part. The most important part.

[@pyro637]

Yeah, the lack of that was very disappointing. It's a complete tease.

[@nickm7418]

They didn’t taste the prime! wtf

[@cmaterick]

It would have been nice to have more flavor feedback. That said, I worked weekends at Dunkin' Donuts during high school and couldn't eat or barely look at a donut for years afterwards. I imagine these guys cooking briskets all day every day for years would really prefer to eat just about anything else.

[@nuanceIsAVirtue]

"Does My Backyard Brisket Compare to Top TX BBQ?" _Does not compare brisket to top TX BBQ_

[@Crankinstien]

Man that slicer makes a smooth trimmed brisket!❤

[@apoIlo]

Thanks for the content. You & Brad are killing it in the KZbin BBQ scene. Started watching you guys years ago. Glad to see you both succeeding as you guys put out excellent content. Cheers from Texas!

[@DaveSchneider-r7p]

Couldn't get half that stuff here in Colorado if you tried. And what you could find would break the bank!! 0330 start shows your dedication! Terrific video for us "novices"! Thanks!!!

[@lamarwilliams185]

Thanks for that ode or mention to the song by Roger Alan Wade “ if you’re gonna be dumb, you gotta be tough”. I love music. I also love food. To hear something I never heard before is a pleasant experience. I’ve heard a lot of music. I’ve probably heard all the best songs in English. It’s great to hear something new from time to time. Old but; new to me!!!!

[@darwinmacon]

I’m fortunate to live in Magnolia TX, about 30 minutes from Bar A. Good stuff for sure. I’m really enjoying all the videos y’all are putting out down here.

[@rwcah]

Great cook. That solution pit looks like it runs great. Glad you made it to HEB and tried the Waygu. I’ve cooked several but I actually prefer the prime. They have good prime Dino ribs and boneless turkey breast are great. Bar A is the best bbq in Texas right now and you’ve got the best bbq channel on KZbin. Thanks for what you do.

[@40russia]

Always such great videos for people who love to bbq.

[@shamilton6328]

I smoke the Wagyu brisket from HEB regularly and if you’re not used to doing it, and you follow temp vs feel, it won’t be as good as it could be.

[@PrettyGoodShot]

I've been tempted to grab one a hundred times. Maybe I should give it a shot. How ridiculous do they turn out?

[@heybeybeyblades]

I watched so many BBQ youtubers that I feel like I am a pit master even though I dont own a grill or meat.

[@MadScientistBBQ]

We gotta change that! Weber kettle is a great place to start!

[@FishermanKyle]

Buy someone's used smoker off of market place. Can get a solid pellet grill for like 200 bucks or a good quarter inch offset for like 500 if you're wiling to do some patching up and rust removal.

[@TheCdean1]

I’ve had a workhorse for a year haven’t used it once been using my lone star pellet smoker but haven’t had time to use offset work been busy busy

[@keegannjk1]

YT is a gateway drug for BBQ obsession my friend

[@shabushabu1453]

As someone who started with a cheap $20 pit 8 years ago utilizing the snake method, it's worth starting with whatever you can afford. I was smoking as much as I could the first two years, and it paid off. Don't let your dreams be dreams.

[@michaelbroyles8586]

WELCOME to Texas and my HEB! Loved the video.

[@MadScientistBBQ]

Well I’m jealous of your HEB. Kroger isn’t nearly as good as

[@andrewlau5122]

Went to college in River Falls, love the representation of small businesses!

[@goyofoyo]

Cooper is super chill, dude knows what’s up !

[@JoshandBabe]

Now I want a solution offset smoker. I guess we’ll all have to work together to convince Babe to let me buy it. Great video. We love HEB. Wish we had one in California. Good job on the video. 🎉

[@MadScientistBBQ]

@@JoshandBabe haha HEB is the best.

[@TWC6724]

I’m due for some brisket. Getting hungry watching this 🤤

[@MadScientistBBQ]

You should get yourself some!

[@swtexan6502]

Jeremy, hope you had a great time in my hometown! Montgomery has changed so much since I left in the 90's. Watching you cook makes me want to fire up the Lone Star Grillz pellet smoker that I purchased from Chris and his team. Thanks for the video.

[@BenFeldman-kz7gt]

Jeremy, Very informative as usual! Cooper said "keep stack closed and trapping more heat internally to render the seam fat." How exactly does closing the stack trap more heat? I understand that closing the stack slows down the airflow, but then doesn't that reduce over all heat? I have also heard you and other experts discuss that one can never really render fat the same as an offset with the large air draw. Can heat really be trapped in the chamber? How is this different than just raising the temperature? I think that may actually be one of the greatest problems for backyard pit masters - properly rendering the fat, which may not even be possible on pellet, drum, kettles, and other popular backyard pits. I know you have done this with them, but would you have gotten better rendered fat from using Bradley's foil boat or Jirby's no wrap until resting methods? Keep up the great work!

[@bigsteele45]

Love your channel man. Im new to smoking and its very informative and welcoming.

[@SaltyBollocks1]

I have an Old Country Pecos, and it produces great barbecue. Get the Brazos if you live up north. I live in Texas, so heat retention isn't an issue for me. But you can get a good smoker from Old Country for $600-$1200.

[@kylefitzherbert9381]

Best backyard pits you can get for the true backyard guy. 95% arnt dropping $4,000 on a smoker to use a couple times a year

[@GoldsberryPhoto]

Bought the Pecos last year as my first smoker, have been having a blast with it!

[@Kirbysbbqtx]

Pecos is a great smoker

[@garryhammond3117]

Whatta great video! - Thanks so much. I know it's been cold down there in Texas, but nowhere as bad as here in Eastern Canada. I can't wait for smoking season to start up here - just a few short months to go - Eh? - Cheers!

[@realdocBBQ]

So the only real comment he had about improvement was a bit better render of the fat in the seam between the point and the flat - so I was waiting to see comments about how to achieve that. I mean, this is the deepest part of the brisket, and it's really REALLY hard to get that part rendered, but WITHOUT overcooking the point or the flat. How can one achieve that? He mentioned "closing down that stack to trap more of the heat inside" the pit - does this mean, maybe a little bit 'slower' flow, so... you're not getting as much convective cooking, slowing the cooking on the outside (i.e., the bark formation and 'crisping up'), while allowing more time for that heat to transfer into the deckle area? Maybe slightly lower temp, say 250ºF, give it just a hair more time, an hour or two? Trying to render that interior deckle fat is next to impossible without overcooking things. What do you think? Maybe we get some in-depth videos on technique and methods to try to get that fat rendered a little better? 10-11 hours at 275 vs 12+ hours at 250 vs 14-16 hours at 225? This is the tiniest bit of nitpickiness some of us are trying to achieve. I think it's worth a video or two, what do you think, Jeremy? Of course... Cooper wraps in foil - maybe that would do it?

[@mskden]

We start around 250 fat side down and let it drop to around 220, brisket opposite of smoke side and wrap in foil for the last 2 hrs. My husband wins competitions.

[@19DESERTFOX91]

Im still learning brisket but im gunna guess if he rested it in warmer that would have helped a bit with the fat. Or Bar A guy did say closening vent more and getting little more heat during cook could help.

[@SmokingDadBBQ]

They do such a good job at Bar A, fun video

[@patlawler5532]

Oh, Jeremy! You start with a noble premise: 'Does My Backyard Brisket Compare to Top TX BBQ?' -- and then throw in a $165 Wagyu brisket tp cook, as well. 😁

[@thebigdude]

With brisket being $40 a pound at good places in Texas that’s still a good deal

[@tarnis3d]

I made my second brisket, this time a prime 10lb packer from HEB during the snowstorm on my slow n sear following brads video and it was AMAZING! Easily up there with some of the better bbq places around Houston I've tried and easily topping Pappas and the like. It's not hard, it just takes time and effort plus decent beef. Would have been easier to maintain temps after hour 6 with a better smoker but we don't all have that kind of cash for a cooker. No complaints from how I did it.

[@jdswdew]

My local HEB and favorite BBQ spot, didn’t expect to see this!

[@leedoss6905]

I've been cooking brisket like that all my 66 years of life No wonder everyone wanted me to do the brisket.😂 Good job guys.

[@scibbo3966]

Hey Jeremy. I've been following you since you started the channel back in 2016. It's great to see how low and slow bbq has changed through this time as well as how you demonstrate its bbq can be an art which can take a lifetime to master. Would love to know when you plan to come down to Australia, Melbourne in particular to try out the bbq down here and host some master classes. If you do I am happy to introduce you to some professionals around Australia if this is something you would ever consider.

[@MadScientistBBQ]

@@scibbo3966 would definitely consider it if it makes sense. Shoot me an email [e-mail]

[@guitarock79]

Got my Solution doing some good work in Georgetown TX!

[@MadScientistBBQ]

Awesome!! Thanks for the support. I hope you’re enjoying your pit!

[@davek3726]

Great post Jeremy remember you don't have to own a restaurant to be a pro you are a pro barbecue cook and your info has helped me and I'm sure many others thank you guys both for all the uploads Coop your rib glaze is amazing at it last Saturday

[@MadScientistBBQ]

Appreciate it, glad you are enjoying the content. And yeah coop is top notch

[@HereThereBackAgain]

See, hes just like one of us. Talkin' himself onto buying the wagu 😂

[@MadScientistBBQ]

😂 sometimes you just can’t help it

[@HereThereBackAgain]

​@@MadScientistBBQI finished the video this morning. At the end did you say you used snake river? I thought they were HEB.

[@izroGoTx361]

The Wagyu was Snake River. The Prime was H-E-B.

[@HereThereBackAgain]

@@izroGoTx361 thanks for clarifying, I didn't catch that in the store.

[@kongvang4132]

I've seared steaks over the hopper. It is a great hack! You know what's a great hack also? Using a chimney starter to sear/cook steaks! By the way, I made brisket and held the brisket at 150°f for 10 hours. Doing brisket like that from now on.

[@ogweasel]

Fiesta Brisket rub is the best out there!

[@datsclassic3401]

second video I've seen about this place, and now I live right down the road. Excited to try it soon, BBQ is just so expensive! Don't get me wrong I understand why.. I'm just broke lol

[@2AKNOT]

You're right. That's why we learn to cook our own BBQ.😀

[@nickma71]

Here is my thought from thenkeyboard. I have been watching your videos (not all of them) for a while. I also watched a few from Harry Soo. Because I have a WSM. I put my smoker in the search to see what people do and his videos came up. And he said something in the video. "It is not the pit, it is the pitmaster". And having seen your products, but not in person, I have no doubt your product is incredible. And since Cooper said yours is as good as many restaurants, there you go.

[@robertcarden4308]

It would be nice to see some videos where you use the same gear that most of us have. Lets see some tips on cooking on a sub $500 offset. Really earn that Mad Scientist label.

[@MadScientistBBQ]

I did a video where I cooked at Franklin bbq with an ugly drum smoker, but point taken. Would be interesting to repeat this with an Oklahoma Joe or something similar

[@kylefitzherbert9381]

​@@MadScientistBBQoklahoma joe or a char griller xd pit. I think you would get alot of views on those as they are very common

[@shawnallen9622]

We are spoiled out here in Montgomery!

[@JdiordyL]

Watching your video and smoking a brisket in Brazil 😁

[@Bushlore1]

Brazil is the Texas of South America. You people know your meat!

[@thecarnesseur]

Congrats on the smoker! That looks legit! I'm still rocking the Fatstack 500 but wouldnt mind a smaller one at some point. Might have to place an order.

[@micahbarcalow8067]

I have long contended that one small advantage that backyard cooks have compared to restaurant cooks is that you can focus all of your attention on one or two cuts of meat rather than trying to cook enough to feed hundreds of people. You can adjust time/temperature/etc for that one cut of meat, and that can make a big difference. Great video!

[@drewprew]

The other advantage is timing. Brisket smoked, rested, sliced and served at the right time is a lot of what sets it apart.

[@airlar4857]

You're right. Also, there's no concern with profitability, so you don't have to cheap out by cooking with gas while sparingly using wood. Chain restaurants can't afford to use nothing but wood..

[@takeflight4666]

Because of you and chud and a few of others guys out there I feel like I’ve mastered cooking bbq. Thanks! 🙏🏽

[@MadScientistBBQ]

That is awesome! Lots of people are really good now

[@tictackpainting9983]

Our so. And daughter in law are stationed in San Antonio. My wife and I drive there to see the grandkids several times a year and we always stick up on items from HEB to bring back to Georgia. They (HEB) now offer shipping services on most items in the store which is great since they will be leaving to their next duty station this year.

[@patlawler5532]

'Hi honey, it's so good to see you. Excuse me while I run to the grocery store.' 😁

[@re7206]

Miss heb. Lived in texas 4 yrs in 80’s

[@MadScientistBBQ]

I miss HEB and I’ve never even lived in Texas

[@lancedean5987]

Love the look of your Solution smoker, wish I could afford to get one, I’d love to get a nice offset smoker to play around with

[@nathanhansford76]

Haha, the closed captions has you selling your pit for $24.99. Gold!

[@BellaVita100]

Tell us more about your leather BBQ apron...where did you buy it?

[@tonym109]

See the link posted in comments

[@izroGoTx361]

I enjoyed this!

[@MadScientistBBQ]

Thanks for watching!

[@Texas-Bob]

30 Miles from my house to Bar A. I’ll definitely be making a run over there soon. Great cook Jeremy!

[@MadScientistBBQ]

Worth the visit for sure! They are making great food!

[@Texas-Bob]

Wow, thanks for the reply! One question, does he have the lines like Franklin or Terry Black’s ?

[@MadScientistBBQ]

@@Texas-Bob not sure about normal, but when I went the lines were totally manageable. Maybe 5-10 minutes or so. I should also say it was a cold and rainy day in December so it may have been slower than normal.

[@Texas-Bob]

@@MadScientistBBQ Great, Thanks for the info.just want to let you know how much I’ve enjoyed your videos over the years. I’ve learned a lot from you.

[@MadScientistBBQ]

@@Texas-Bob hey that really means a lot to me. I’m a teacher at heart and it really makes an impact on me when I can help people with something they enjoy. Hope you get a chance to try their food and good luck with your future cooks!

[@jeffbehringer1262]

You’re right down the road from me in spring.

[@hillcountryexplorer267]

I think my problem has been that I do not knock my knife against the table when cutting my brisket like Cooper does - 13:06. Or that I cook it for 45 minutes at 550.

[@duanehenicke6602]

Yes, it's imperative that you knock the edge off the blade before each slice......

[@crgrove2000]

The secret ingredient is microplastics.

[@chadwilson6550]

What warmer you use or recommend? Great video!!

[@JH-4058]

That is a good looking brisket

[@MadScientistBBQ]

Thanks! I did my best

[@cccantrell27]

Question. How do you render the fat more? what technique gives you that.

[@MadScientistBBQ]

Higher heat. More top heat renders fat on top. Bottom heat can help render that seem fat. Smoker design controls top heat and you can get more overall heat by using the damper to hold it back

[@miguelserna793]

I saw you grabbed the Bolners Fiesta Season-it-all. My favorite season salt (as well as many other options). Much better than Lawrys. Having lived in Texas my whole life, it is nice to have everything you want at your local grocery store (HEB).

[@robburg473]

Can't wait to meet you next week in Florida! I'll be competing against the team you're going to be with.

[@MadScientistBBQ]

Nice! Come by and say hi!

[@wchops7578]

@eobburg473 what competition is that?

[@MadScientistBBQ]

@@wchops7578 it’s at a kosher bbq festival in west palm beach. They invited me to come out. It is 10° degrees and a bbq competition in Florida sounded great! I’ll be cooking and giving out free samples. Come on by if you can!

[@robburg473]

@@MadScientistBBQ I plan to, thanks!

[@LoFiMofo]

Would love to try to smoke a SRF Wagyu brisket, don’t get those up here in Ohio. Great video.

[@cane4life758]

Watching you cook a brisket Is the closest thing I come to eating one hell I can't even afford choice brisket most less $$$ for experimenting

[@MadScientistBBQ]

They are not cheap anymore which is sad.

[@Bushlore1]

I mean you only get 2 from a cow. Same as chicken wings lol.

[@DanGolick]

So will you make adjustments in your method to do a better job of rendering the seam?

[@WineOnTheDime]

I've visited almost all of the grocery chains in the U.S. so far, H-E-B is the best grocery chain by far!

[@MadScientistBBQ]

Yes!

[@bqthird]

HEB does have the meats! Wagu, grassfed, prime, choice briskets. Tritip, dino ribs, chuckeye steak you name it its there!

[@MadScientistBBQ]

It’s almost unfair. Makes me think Costco isn’t trying hard enough

[@jamesgunn5358]

Looked super good!

[@MadScientistBBQ]

Says the guy who only wants a pellet grill. Trollololollolololol

[@jamesgunn5358]

@@MadScientistBBQ 🤣 have fun next weekend!

[@cslack19]

I saw when you were setting up the pit you were spraying cooking spray in the cook chamber. Is there a reason for that?

[@cslack19]

😅 scratch that question. I had not finished the video when I posted and realized you said it was a new pit……hence the cooking spray to season it.

[@RustyShakelford781]

$2499 IS very competitive Mr Yoder, I'll be purchasing one of your pits very soon hopefully.

[@MadScientistBBQ]

Awesome! I’m really proud of what we were able to do and keep the price reasonable.

[@mattwagner3917]

How do you go about making sure fat is rendered well?

[@Roaring.On.Carnivore.]

H.E.B for the win 🏆

[@MadScientistBBQ]

HEB is always a win

[@lancedean5987]

That Wagyu brisket is huge!

[@mikep.1418]

Wow do you have seasoning and spices to choose from, wow.... amazing!!!

[@blindman9135]

So to render more fat, does that mean to wrap it sooner? Or Cook slower after wrapping?

[@re7206]

Ive never used a prime. Choice if i can get it.

[@gagegleinig5492]

Just went to bar a today. I had this same question while I was eating 😂

[@MadScientistBBQ]

It happens. Hope you enjoyed the food. Coop and the crew are good people.

[@gagegleinig5492]

@ definitely did. I just got a goldees backyard offset. Your videos are super helpful thank you!

[@bubblewhip382]

Your chance of it being better than a restaurant is quite good because a restaurant is trying to have one guy take care of 30 briskets a day where you are one person putting attention to one.

[@MadScientistBBQ]

That’s part of it for sure

[@ArkhamNorth]

​@@MadScientistBBQ You made Ultra Craft Brisket. ;) ♥️ oh sorry, "Artisanal." ☺️

[@p0llk4t07]

Yeah that's what I tell people as well...restaurants have to manage a whole bunch of briskets while I get to baby one or two!

[@MadScientistBBQ]

@@p0llk4t07funny thing though is that for some reason when you fill one of those big offsets with 30 briskets, they just seem to cook better.

[@twatsonr1]

Counter to your thought, those restaurant guys are doing 30 briskets, but they’re doing it multiple days a week. As opposed to the weekend guy doing it maybe 1-3 times a month?

[@wcneathery3100]

So how did the Prime eat?

[@MadomeManyuha]

Ohh great. I learn a lot from you.

[@davidr8895]

To add to the concept of picking up everything local, you could have gone down the street to Academy and got post oak splits!

[@alexandermayer2026]

What meat do they use? Do they inject ? Do they wrap in tallow? What rest do they do?

[@MadScientistBBQ]

Coop talks about their brisket in the trimming video (posted on this channel a couple days ago). It’s upper 2/3rd choice. I believe they go unwrapped the whole time and then rest in foil and tallow like the Goldees method.

[@shamilton6328]

Been to just about all the recognized places here in Texas except Snows which is still on my list. About half the time I can get a brisket as good if not better than just about all of those places just on my backyard Kamado doing double indirect and not even an offset. With that said…none of the briskets I’ve ever cooked have touched the best brisket I’ve had at Corkscrew in Spring TX.

[@gregvaughntx]

HEB knows bbq! It's also great for Tex-Mex cooking.

[@rodneypratt4324]

I've always wondered about tallow on it when there is fat all through the brisket on top of the brisket below the brisket

[@cotrevor1]

Great video. Question for you i have a new Yoder 640 smoker do you think a person can get even close to quality and taste with the Yoder as texas bbq smoker ? Thanks

[@gagegleinig5492]

Just curious, are you going to retry the cold smoke method on your backyard pit? I’ve experimented with it once and saw decent results.

[@averyrodriguez3069]

I’m in the military and I’m from Texas and being stationed in a different has made realized how much I miss HEB😭

[@mattstraight8179]

Gr8 collab -Str8

[@ngrlvr6223]

When do we get more shoulder clod content

[@TheFantasticG]

Which Heb did you go to?

[@MadScientistBBQ]

I believe it was the HEB in Conroe.

[@Lettuce-and-Tomatoes]

Is there any way to gauge how well the surface fat is rendered without cutting into the brisket? I’ve gotten that ideal dark yellow fat before, I haven’t been able to figure out how to get it consistently.

[@robertburnett1970]

What should you have done differently to render more fat?

[@starcatcher1977]

Is all this meat fermented?

[@zyrtor1]

no

[@abesBBQ]

Awesome video ❤

[@MadScientistBBQ]

Thanks! Glad you liked it

[@hieyeque1]

So how is it recommended to get a better render on that fat? Longer cook, higher temps, both, other?

[@MadScientistBBQ]

Both help render the seam fat. A longer cook would have done the job here. We tried to get it finished before everyone left. So the high temp finish helped the fat render well on top, but a longer slower cook would have been more favorable to render seam fat

[@KingdomBBQ]

@madscientistbbq brother Jeremy, have you really sold 2048 of those cookers??? That is awesome if so!

[@benrothssmith8954]

Jeremy is your drain tube threaded for a ball valve?

[@MadScientistBBQ]

No, but it is designed for a 5 gallon bucket to fit perfectly underneath. Makes the whole operation infinitely easier