My Very First Cook... And Digging While it Happens

[@OffTheRanch]

Don’t miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using dkng.co/mattcarriker or through my promo code MATTCARRIKER

[@JS-xi5nk]

Hang on! Is this Mattcarriker or OffTheRanch

[@Soheth_-]

@@JS-xi5nk The comment is by offTheRanch but the comment is pinned by Matt Carriker😁

[@JS-xi5nk]

@Soheth_- I was just confused because the channel name change.

[@Braisedin]

Matt you gotta get seasoned wood for smoking. Stuff off the ground isn't a good idea.

[@fsrgopro5985]

Yo #MattCarriker if you want to know about cooking & smoking meat you should do a collaboration with #Gugafoods

[@CHICOB4261]

Matt, I want to suggest respectfully of course that you invite Cowboy Kent Rollins to the ranch he is the king of outdoor cooking and yall would love having him there!

[@nathanmcgonis9430]

This would be an AWESOME colab! I’d love to see that!

[@codypalm]

100% ! that would be awesome ! 👍

[@HazyTrails]

Agreed!

[@OffTheRanch]

I actually watched one of his videos to learn how to trim a brisket

[@marvinhostetler7871]

💯 get this guy out on the ranch please

[@newholland68]

Get a pair of welding gloves to keep with the smoker. Makes touching the firebox a bit easier.

[@missingremote4388]

Spiders will get inside the gloves

[@KameraShy]

Or could just go to Walmart and get inexpensive oven gloves. Much cheaper.

[@chriscarroll6447]

I said this almost exactly on the last video 🤣

[@nickmendez5546]

He had a towel sitting right there.

[@Be4tJumper]

You should know by now that he loves touching hot things and then complaining

[@lhinarizona6658]

I learned a trick from an old timer, several years back. When moving large decorative rocks, he used old snow tire chains, wrapped them around the rock, then threaded a chain through them and lifted the rocks with the bucket of the backhoe. This stopped the teeth of the bucket from scarring the pretty rocks and helped him set them in place. Yes I know, snow tire chains are not that common in your neck of the woods, but maybe a viewer has an old set that could be sent to you. Since you do plan on using large rocks for decoration around the Desparado, it might be something worth having around.

[@Michael666CA]

That's a great idea for very old, like 100 thousand year old decorative stone, But these are just freshly grown Rocks. 😁

[@lhinarizona6658]

@@Michael666CA Don't water those rocks, they grow too fast! 😁

[@larryhager7109]

Learned that 30 years ago from my boss too. We welded three together to do bigger rocks.

[@alderin1]

Everyone needs a friend with Mikey's energy.

[@Reniu87]

He's very funny 😀

[@LunchboxISU]

Mikey IS the attention beat (who ate paint chips as a kid)

[@Christopher_R]

I had that friend in college. I’d wake up half-dead and fully hungover, and he was already making breakfast and “YOU GUYS WANNA GO KAYAKING TODAY?”

[@roxansilva]

Been smoking brisket for over ten years. First time is always the funnest. But you knocked it out of the park! Out in the woods…. By yourself….. Fire….. Breakfast….. Living the best life dude!

[@GSXR750ization]

Man eggs and bacon with that river view first thing in morning. Seriously waking up pissing excellence. That place is truly beautiful!

[@RANGER2D]

Matt you're doing it just right, you're learning! You reminded me so much of the first time I started home brewing beer, I was kind of paranoid about everything and watching everything like a hawk, worried that it wasn't going to come out right or taste bad, but after two or three batches its old hat, and you will get the hang of it! Same thing with smoking, I did the same thing with that as well. Love your videos man, love what you're doing with the resort, please don't ever stop doing what you do!

[@Robert_H_Diver]

RLTW

[@RANGER2D]

@@Robert_H_Diver All The Way!!

[@aronjwright5562]

Just about to brew some beer for the summer. Not first time, but not done any for years. Wondering how it'll be

[@Ryoku25]

Everytime I watch a video from this channel, I feel like I'm going on an adventure. Cheers Matt, and everyone else watching. Thanks for making my days a little less boring, and more bearable. Love y'all. I hope you have a good day.

[@tamarastephenson8985]

Matt, as an ER nurse, please dont use metal grill brushes. Pieces of metal will come off adhere to grill and wedge itself into meat as it cooks. Usually miss seeing pieces because of color change from smoking. Metal can lodge in throat or stomach requiring major surgery.

[@itsamaggooful]

Intestines dont like tiny wires. Been a chef 32 years.. she aint lying

[@someonedifferent198]

That does not sound like fun

[@MostlyFaded]

I call BS you guys are just making stuff up. Stomach acid will eat through Steel in less than 2 hours! How's it getting to your intestines? Maybe if it got lodged in your esophagus but that wouldn't be major surgery...I use a wire brush. It cleans the grill the best.

[@DocShip]

Second this. Grab some chainmail scrubbers works just as well without the potential death part.

[@PoliteChihuahua]

I was screaming that on the last video.

[@twistedcycles40]

The early mornings are the best! the stillness of the air, quiet and cool. The smell of the wood burning and the flickering flames in the dark. And NOBODY talking!!!!!

[@NathanExplosion99]

Post oak, lump charcoal not briquettes, salt/pepper/maybe granulated garlic rub, learn how to trim briskets, use butcher paper (one layer) for the wrap at 170F. Baby steps.

[@DankZank]

This Is the comment he needs to read!

[@dave_adamson]

Exactly how I like to do mine

[@WaltWW]

Butcher paper is coated with PFAS, not good to heat it and have your meat full of forever chemicals. Aluminum foil is the lesser evil.

[@rockkhound943]

Good to know how you do yours . Everyone is a lil different. He'll figure out what works for him with lots of trial and error. It's part of smoking an cooking.

[@adamtheninjasmith2985]

I dont care what kind of wood it is. Ditch those briquettes! Lump charcoal is far superior.

[@corychristensen5917]

Start your briskets at 10pm. Come out at 4am wrap in foil, so at 10am your briskets are ready for the lunch rush

[@corychristensen5917]

Your almost that age now, that you wake up at least once at night to pee. It all works out brother. I ran a BBQ truck for years

[@painwithoutsuffering]

​@@corychristensen5917 Damn, I laughed harder then I should have 😂🤣

[@joshua_J]

I actually start mine at 6pm and only smoke at 210-215° and wake up every 2 hours to check on it and end up wrapping it around 4 or 5 am .

[@Skate2heaven]

these are the facts that keep the KZbin comment sections above all entertainment. lmao

[@saywhat8635]

Well first start with a real brisket that will actually take 12 to 14 hours to cook. You can smoke it for half the time and then throw it in the oven and get some sleep

[@roBLINDhood]

The dynamic with the four of you is absolutely priceless!!

[@zackari]

For anyone wondering you spray apple cider vinegar on brisket for 3 reasons 1 tenderizer. 2 crust. 3 moisturizer. The acids in the vinegar breaks down the protiens in the fat and meat making it softer in your mouth, the crust comes from the sugars in the vinegar and 3 the water evaporates making a sauna like environment for the brisket.

[@nicodemus7784]

minor correction to number 3, saunas are dry air, not a steam room. you are adding moisture to the meat surface, the smoke is very dry air, it will pull the moisture out of the meat unless you give it some extra via spraying and a water pan. smoke preserving meats was two parts of creating a bacteria resistant surface on the meat due to the smoke and drying out the meat to low moisture so new bacteria didnt want to grow.

[@Nox_Noctua]

also it helps the smoke stick to the brisket

[@Exodus2pt0]

No need to spray. Cook to temp. Tray of water in the chamber works well.

[@r9xh]

Bro stop you're making me hungry...

[@CherokeesJeepLife]

You dont need to spray your Brisket if you know what your doing. I never spray my Brisket and it is always cooked perfectly, super moist, and after 15 Hrs at 225 it is super tender. Your not cooking ribs, your cooking a Brisket with a huge fat cap. And spraying it with vinegar, will hurt the bark. You must be from the north...

[@w.t.stoltz9199]

Matt, just a friendly tip. Be careful which type of wood you use to smoke the meat. The smoke can be toxic, instead use oak, and soak it in brandy. It gives an amazing taste to the meat. Greetings al the way from South Africa. Enjoy

[@benlongboarder2011]

Mikey is the certified Hype man of the channel! You have a great bunch of friends Mat and I love watching ya'll enjoying life while working on this huge project. 🤘🏼

[@matthewmundt]

I don't do water for humidity, I spray it with apple juice and apple cider vinegar mix to keep the meat moist, stop an hour or so before you're done if you like a crispy bark. It also help builds a nice smoke ring

[@TheKk0900]

I do booth methods and man it's moist

[@xgford94]

That sounds next level

[@Carolbearce]

The steps down to the river look awesome. Great use of all those huge boulders you have. Great job for a first time cooking a brisket. You will get better after more tries.

[@gaferbalerk]

Seeing you excited for your first brisket is awesome. As for the stump, instead of using it, you could always build a table around the tree right next to it, so you have a cool little sitting place overlooking the river, wrapped around a tree.

[@erichtomanek4739]

I know nothing about grilling. But that Aussie accent? Sounds like a demented South African. What a fun video!!!

[@HellHatch666]

Im 40 and went down this path last year because I got a pellet smoker cheap from my work and man is it worth learning! I mostly learned from youtube, and no matter what its trial and error so don't get discouraged! I found learning from the Meat Church BBQ channel to be the most helpful, and their rubs are amazing, I love their Gospel RUB!!!

[@DWSOutdoors]

Jenna throwing David under the bus like that so quickly about being "un-athletic" was brutally funny! 🤣

[@MrCamkay]

I’ve noticed Matt is a man who is comfortable by himself. Most people would want someone with them when they make a video. Many of his are alone on his property. 👍

[@OffTheRanch]

If I have a river next to me, I’m happy no matter if I’m with family, friends or all alone

[@thecursed01]

@@OffTheRanch just you and the mothman.

[@bminturn]

And in complete darkness, as if he is immune from being attacked by sasquatch. This man is brave.

[@sallgood1212]

​@@bminturnhe's got his emotional support sidearm I'm sure

[@DoubleDsDeliveries]

I'm 100% comfortable alone. I'm a trucker I'm away from family 2 weeks at a time. I can go multi days never saying a word to anyone at all. I'm currently parked up at a shipper with not a soul around me. You don't know who you are until you can be alone and listen to yourself think.

[@OOOGrey_Bush]

Hey Matt, I'm sure all the experts have chimed in and given wonderful advice. Maybe Donut can help you refine your craft. Just a couple of things I noticed that might be helpful. First the firebox, try lining it with fire bricks to help hold in the heat and direct it to the smoker more efficiently. Next instead of using water to create the humidity try apple juice. Personally, I don't wrap my briskets and continue to cook them. Slow and steady temp at about 180 to 200 until finished. Imo it builds a better smoke ring and bark. Lastly, you might consider a set of cookware when using on your flattop. Maybe even a kettle for coffee. Good luck bud!

[@sherikinsey2125]

On your insulated fire box, you could also insulate a door/lid on hinges for your top to open when you want to use as a grill?? Then, when the lid is closed, you could still use the space as a countertop type space.

[@iticklechickens]

First off, get yourself a digital thermometer with wire leads so you can watch the temp of your meat from outside the grill. Second, dont cook to temp when you are planning on wrapping the meat. Cook to color. Once your meat gets to that nice dark brown color, wrap it, then cook to the recommended temp. I get mine up to 210 because thats the temp that the fat starts to render. Once it hits that temp, pull it off and let it rest for a few hours. I put mine in a cooler to rest. The apple cider vinegar will help get you to the nice color you want as well as keeping the outside nice and moist, dont want that brisket to dry out and turn to shoe leather. I said it on the other vid, but check out Meat Church.

[@overthehill1958]

No one works harder than Matt on KZbin videos. Always great.

[@corychristensen5917]

Yall have alot of pecan wood down there, so flavor your rub to compliment it. Apple and apricot wood is the winning formula

[@JS-xi5nk]

Foil is a bark killer. Use a single layer of butcher paper. Smoke at 215. Dont open the lid. Maintain temp by fire. And the closer to the fire box, the higher the temp.

[@RyanConnell5150]

He knows about the butcher paper. At 23:07 and 23:37 he specifically said that he was using foil because he didn't have any butcher paper.

[@JS-xi5nk]

@RyanConnell5150 I'm aware that he mentioned it. My comment still stands accurate. Foil is a bark killer. It causes the bark to get soggy and sometimes not stick. And too much butcher paper is the same as foil. Nowhere in my comment did I mention anything that says he didn't know about it. I merely made a statement iterating why foil is bad and how to use butcher paper.

[@jakeroberts1011]

I suggest use the remaining rocks to pile around the stump and then backfill dirt or build a platform/patio/deck on the rock base. Once you have a level pad, put a picnic table(s) on it.

[@supahfly2106]

Never cut a brisket while it's cooking. It'll become chewy. Also also must, must, must let it rest for at least 3 hours. Trust me it'll stay hot as hell even after that long. Key step. Otherwise all the juice runs out and the brisket ends up tough. Let those juices reincorporate. Other than those two things you did excellent for your first time smoking. I usually have someone else help when I smoke beef, chicken, turkey, or pork. That way someone always maintains temp. Also invest in a wireless probe thermometer you can check temp with that through an app. Work smarter never harder broski. 😎

[@TheAnnoyingBoss]

Idk man 3 hiurs sounds like youll be eating room temperarure meat to me butni never done this kind of cooking before

[@xscorcher9071]

@@TheAnnoyingBoss3 hrs wrapped in a towel or two and in a cooler will keep it warm

[@supahfly2106]

@@TheAnnoyingBoss no sir. I rest mine that long and temp. hardly drops. As long as it's wrapped and in a well insulated cooler. The meat needs time to relax and let the juices be reabsorbed throughout the brisket. That's how you get super tender, juicy brisket that has that classic flop. Ask any real pitmaster. That rest time is crucial.

[@nicodemus7784]

@@TheAnnoyingBoss you wrap it in paper during the cook, then wrap that in a towel when its done and place in a cooler. finished brisket is around 200 ish degrees in the center when you pull it. the towel and the cooler insulate the meat to let it come down in temp slowly. 2-4 hours, it will still be warmer than a steak off the grill resting for 5 minutes

[@Projects4fun9]

Safety tip, don’t use wire brush to clean your grill. If one of the wires breaks off it can get stuck in your meat and someone can swallow it

[@shumwab]

Yep ... I've x-rayed multiple throats with wire bristles stuck in them.

[@tarheelcole1977]

My girlfriend had to get emergency surgery bc of that as a kid. Plenty of different items to use now

[@Projects4fun9]

Yep. All I use these days is a balled up piece of foil or an onion

[@corychristensen5917]

Use an onion

[@greenman4508]

Much thanks, I love lessons learned the easy way 👍🙏🏻

[@ultimaofelsewhere]

You can get a bit of control over your temp with the chimney controlling your airflow so you don't kill your fire. You might consider cutting a vent with an adjustable cover on the back of the firebox so you are not relying on the door and you can get your air in lower.

[@scottbauer6232]

Hey Matt, Convert the fire box over to Propane, Find an old propane grill that has the burner on the side and use that along with the regulator and burner controller. You might have to look at it for a while and come up with a plan on how to install it. Put a rack right above the burner to set your pan of wet wood chips. When the brisket has been smoked long enough to your liking, remove the pan and walk away and finish baking it till it is done. No babysitting required. Texas brisket only requires rock salt and peppercorns slightly smashed, no need to put all that other crap on it. Find an untrimmed huge, like 18 pound brisket and cut as much fat off as you like, then cover the top with the salt and pepper. brush it off before you cut it up. Wrapping and letting it rest, finishes the cooking and makes it juicy. Cut the brisket across the grain that is what makes it tender. Hope this helps.

[@kellydavid772]

16 hours at 200. Smoke for 8 hours then wrap in butcher paper coated in beef tallow for the remaining 8 hours. Dry rub with salt, pepper, smoked paprika, dry mustard, onion powder, and garlic powder, and some dried and powdered brown sugar. (You can dry the brown sugar in the oven on 150 for an hour or two then pulverize it in a coffee grinder or food processor.) An injection with apple juice, worcestershire sauce, a shot of apple pie moonshine, honey, and Dijon mustard will keep the moisture at a good level during the smoking process. I usually inject it and put on a dry rub a couple of days ahead of time. While uncovered duringthe smoking 31:34 process, mop with a blend of apple juice and bourbon or spray with the same mixture. After 16 hours, let it rest in an ice chest for 6 to 8 hours, still wrapped in the butcher paper. It takes time and patience, but it's worth it. Also, stay on that temperature. I use pecan, a little hickory, apple, and oak. You have mesquite all around you. Use some of that but not too much or it will over power the meat.

[@patricksfouraces]

You need some heat resistant gloves and multiple probe thermometer for that smoker.

[@jsully23]

Welding gloves for the win!

[@GrampsPlace.ChrisGrisolia]

Been smoking briskets for over 30 years and everyone who ever tries mine says it is the best they ever had. A few tips I recommend are: #1 Low & slow is the best. I start mine at 195 and cook until the probe temp reaches 165. Usually 8-10 hours. Then wrap and bump up to 220 for another 4-6 hours. That low temp 1st step gives you a good 1/2” smoke ring. If you cook too hot from the start your smoke ring will be much smaller because the meat seals and the smoke cannot penetrate. #2 the guy who commented on using only clean wood with no bark is 100% correct. #3 simple salt & pepper seasoning is the best I have found. Keep it simple.

[@scottthompson8946]

You are doing so many things right, but, if I may.... A. Learning your vent settings is crucial &:you're doing good on that front. About every 45 minutes is not uncommon to stoke the fire. B. I target 215°-225°. Above 225 and you lose your smoke. C. You WANT smoke! I normally keep my pit at 225 for about 5 hours. There does come a point when the bark is so hard, more smoke won't penetrate and that's around that 6-7 hour point. Now it's time to wrap. D. Once wrapped, you CAN take them in the house and finish in the oven or just leave them on the grill. At this point, it's just heat. E. When to take off- tou pull them off WHEN TENDER! yes there are temps associated with this (usually around 195°) but how it feels is more important. When you slide the meat thermometer in, it should be like butter. F. The Rest. Empty ice chest are great for this. Rest for 5 hours if you can. It will still be plenty hot. Finally, MeatChurch outta Waxahachie had EVERYTHING ya need (supplies & videos) to help you out. Cheers! 🍻

[@peterdeforge9326]

100% accurate! I need to go buy some brisket.

[@scotthallinan4609]

Man knows his smoking.

[@jsully23]

Def checkout Meat Church

[@Shameless511]

If you’re not using meatchurch you’re not doing it right

[@kjbober]

Yeah gotta invite Matt from Waxahachie Meat Church for some a cameo video to provide some lessons

[@FluffySlud]

Good solid first attempt. Better than mine for sure. Pink butcher paper would really help with moisture. Just make sure to wrap tight or it will steam the meat. Find you a good thermometer system that preferably has a phone app. That way can grab a little sleep in the airstream. Welding gloves or some good high temp gloves for the heat. Also invest in some cheap white cotton gloves and a box of nitrile gloves (get the nitrile a size bigger). That way can handle the hot meat without tongs. You will definitely want them when start doing ribs. Good luck and have fun

[@29XxXKRUSHERXxX29]

Wrap at 165. Cook until 200. Pull and let set for 1hr. I spray with apple juice

[@corychristensen5917]

And please make a clean out able grease trap in that thing. It will fill up quick, and I do not want to see my favorite youtubers ranch go up in flames

[@corychristensen5917]

Cut the bottom out, weld on a couple of C channels, and slide in a large deep tray like an oil pan for a transmission. We know you know what that looks like

[@DWSOutdoors]

This needs to be up top! Nobody likes a big grease fire specially out in the Texas hill country!

[@corychristensen5917]

@DWSOutdoors thank you brother. I want to move back to Texas and I only want to see charcoal in the grill not the landscape

[@bigguy8315]

When Matt has to shovel the grease soaked ashes out of the round bottom, Micky is going to have something new to do lol.

[@gasteam100]

Rolling into the 40’s nice and easy my good man only person awake at that time is bbq folks and cement workers way to go Matt 💪🏼💪🏼💪🏼

[@Bortnm]

Removable insulation on the top! insulation for most of the time, remove it to grill up some breakfast, toss it back on afterwards.

[@grantratliff7247]

Matt the best personal tip i can tell you is wen you wrap the brisket wrap it with butchers paper it keeps the bark from getting soggy. Then before you unwrap test temperature you want it over 200°and to feel like your stabbing warm butter. Then rest the brisket as long as you can i rest mine as close to 12 hours as i can. Once it reaches 140 to 150 internal temp its then ready to cut and serve. I leared all this from madscientistbbq

[@matthewruff2459]

Mikey kills me! When he chest bumped Jenna I lost it. Also, that shovel maneuver over the water was epic. Go Mikey. Been on Matt’s rollercoaster ride since he started. Well done Demo family!!!!

[@jeepercreepers2]

Can we take a second to see how far Matt has come. From how do I change this Chevy water pump too straight operating a backhoe !! Hell yeah brothers!!!

[@kenhahn6173]

Just a reminder, top of the fire box was just painted. Suggest you strip it and season it like a griddle if you want to cook directly on top. Even better option, get a cast iron griddle, season it and put it on top. Also, you need a grate in the fire box so that the ashes don’t put out your fire. Need air on all sides of your charcoal/wood. 😊

[@aaron4135]

I agree plus the paint could be not food safe!!!

[@Olarmy03]

The rust showing in the previous video leads me to believe it wasn’t painted

[@91devonj]

I dont trust the thermometer on the grill wall. Get a digital thermometer with several probes. You want 1 probe about 1 inch above the grates to measure your grill temp (225-250) and one in each piece of meat. You could use just Apple cider vinegar, but I've found a half and half mixtue with wather works best. Also, remove the bark from your logs. Bark makes dirty (white) smoke, and clean logs make blue (clear) smoke. After you finish smoking, put it in a cooler for 20-30 minutes and let it rest. All in all, great job for your first smoke. Smoking is a learning roller-coaster. Once you think you figured it out, the next smoke acts differently.

[@Babybranks]

Pointer for the brisket, smoke @ 250, don’t wrap till you like the bark and it’s set (can rub your finger on the bark without it flaking off) sometimes I don’t even wrap till after I pull the brisket off and then pull it when the probe goes in like butter. Then let it rest for a few hours in a cooler. No need to over complicate things! You’ll get the feel of when the brisket is tender after a few cooks under your belt.

[@Bexar2204]

Ohh mann... The BBQ part of this video looked so chill and comfy!. Makes me miss going camping. It´s really nice to watch the progress and learning process.

[@hulkthedane7542]

Pair the two bits of info; • your lighter got so warm, it exploded, from sitting on the grate NEXT to the burn box and • your firewood, that you tried to dry and preheat ON the burn box caught on fire....... The grate is for preheating/drying fire wood👍👍.

[@due51outdoors]

Get the multi-probed bluetooth thermometer. You won’t have to open the lid to the smoker again (which is counterproductive). Go Blue!

[@williamwofford2503]

Amen to this ^^^^ i love being able to set it and forget it

[@ladellzimmerman4654]

Go blue but not in elections

[@jamesdowell9676]

If you're lookin you ain't cooking 🤠

[@davetherogue]

I suggested this after the last video. One only needs to watch guga foods to see the value. Cooking by temp takes alot of the guesswork out of smoking. A good set of remote probes with Bluetooth, butcherpaper and some tallow would have made that brisket amazing and ez.

[@bagnome]

And some of them will alert you if the temps get too hot or cold.

[@KEIRAN1996]

a man can work through his greatest of problems sat alone with an open fire❤

[@Michael_Braddy]

If you'll smoke the entire brisket as one piece, the flat and the point still connected, you will always end up with a better, juicier brisket. Let it go until 165-175* before you wrap it. I smoke a lot of briskets and unless something crazy happens, they turn out amazing. You will see a huge improvement between your first and second brisket, and even more improvement between your second and third brisket. Never go by time, go by bark and internal temperature. You will master this.

[@Oddlyhistorical2160]

Matt, good on the brisket. A few suggestions. Don't overload the smoke factor, too much of a "smoky" bark is the result. The vinegar "wet mop" is great for carolina bbq especially for the mustard based bbq sauce. Low and slow is great with brisket...the fat on it is the protection from burning up and keeps the meat "moist". My wife and I love your videos!

[@ryanstalcup7093]

The absolute best intro to any one of your channels! WOW Matt! I cannot believe how much you’ve accomplished in this short amount of time! Such an inspiration! One love brother!

[@joshroot976]

Matt, You need to contact Mad Scientist BBQ. He breaks it all down for you and his videos are top notch

[@philliphuffman6222]

If you are using the whole bag of charcoal, there is no need to remove it from the bag, just open the middle and light the paper

[@DingleBerryMTB]

Hmmmmm The bags here have plastic on the inside. Plastic flavour... yum yum

[@thecursed01]

@@DingleBerryMTB you are buying the wrong brand then

[@DingleBerryMTB]

@@thecursed01 Maybe, but all i have purchased have a plastic lining... Maybe just unlucky.

[@1979augistine]

Applecider vinegar helps break down the meat making it more tender ..... maybe guess i need to look it up why .

[@philliphuffman6222]

@@1979augistine you'll get more flavor injecting pineapple juice, and it also breaks down the meat.

[@tylerkennedy28]

my 250 gallon homemade reverse flow smoker we built 10 years ago is still my favorite cooker to use for pulled pork or brisket but I don't use it much anymore cause I just don't sleep all night when I do. Wood>Pellets and I'll never be convinced otherwise. You mentioned building one. I'd research like crazy and build reverse flow. I spent countless hours researching dimensions and we put it together and it runs flawlessly.

[@matthewboyd3297]

As a new owner of a ranch in Texas. Trying to create a retreat for customers, I have learned that the learning curve is steep and expensive. Two steps forward with one step back and perseverance, will win the game.

[@Screamingtut]

FYI Matt. Also, remember to use Good Wood. Please don't use Pinewood to start the fire. try using Pecan, Hickory, or Oak wood, these would flavor the meat.

[@xrayheath]

Or mesquite

[@TruckWick]

10 minute club! Now he just needs the projection screen on the telephone poles at the range and BBQ and movies at the Desperado! Perhaps a screening of Tiny Guns 3?

[@hardknox1917]

You need some post oak wood splits Matt . Bark makes dirty smoke , clean splits only , and you want to never stop below 225 getting a lil hotter is better than to cool .

[@ArchEpoch]

Also, needs to be careful with found wood like that. Some trees have sap that becomes an irritant when burned

[@CannonCountry]

He needs to become a wood snob Wood matters His charcoal game also needs to be corrected

[@chewybackamombossa1]

No, bark is fine. That’s just purist mentality.I agree with everything else for sure though

[@cuocsonglangnoigogang]

Embarking on your first cooking adventure and simultaneously delving into the earth for ingredients is a testament to your adventurous spirit and resourcefulness. It's inspiring to witness your eagerness to explore new culinary horizons while embracing the hands-on approach of sourcing ingredients directly from nature. And I Am Floating Village Life

[@EscapethemundaneYT]

Meat smoking and bbq'ing is all about the right temperature....if you open the lid, you loose temperature...so only open when you need/have to...and as short as possible ! You also can use special woodflakes for smoking...gives a nice flavour to the meat... BTW, alu foil is used at the very end of the smoking....when the meat is nearly done, put it in alu foil to let the meat rest .

[@darnelljones8502]

@ 26:02 "He's already pulled over! He can't pull over any farther..." "Now to teach you boys a lesson, we're gonna stand here while you boys smoke the whole bag."

[@georgenichols7718]

I always love a Super Troopers reference. Meow

[@drakes5371]

You boys ever been to mexico?!

[@bigizzysworld4253]

11 hours. Start at 7, dinner by 6. All you need for an awesome brisket. I make em all the time for people

[@ravenspawn8982]

That's only 9 hours btw...

[@DanCampbellKneecaps]

@@ravenspawn8982yikes no it isn’t, it’s 11 lol

[@ScotteM]

What about resting time? Isnt that crucial?

[@samuelgarrod8327]

​@@ravenspawn8982You didn't finish highschool did you?

[@FenrirYT13]

I make a at least 3 a month just wish he wouldnt keep opening it lol but he will learn. I love using Plumb and Apricot wood

[@tvngo85]

Wireless meat thermometers are what you need so you know when the meat is at temp

[@TXchef]

Ditch the wire brush. It can leave metal strands on the grill and they can end up inside you. Use rolled up cardboard. Or, you can use an onion half. It will deglaze the bars and leave your grill surface nice and clean.

[@michaelfreeze8381]

So depending on the type of meat for the most part the first 2 to 3 hours will get you a good smoke ring. After that you can either wrap it in foil with squeeze butter or you can pan it with either Worcestershire Sauce or some other type of liquid. For example if I cook ribs I'll wrap them. For brisket I pan it with a Worcestershire Sauce mix. Also because of the type of smoker I would check the Temps every 30 to 45 minutes. If you keep the Temps right at the top of blue or just at the bottom of the red you should be fine. Once you use the smoker a few times you can figure out how well it burns through wood.

[@21wilsondustin]

Tell Mere happy birthday for us tomorrow!

[@georgiathornhill9793]

yeah happy birthday Mere 🎉

[@b1dodge]

Salt and pepper is the Texas go to. But I like the flavor profiles. Brisket is just good no matter how you do it.

[@FenrirYT13]

A key Matt is to NOT open the smoker trust what you are doing. Open it a hour before removal test it more you open it then it it wont come out the way you want. I use Whiskey not vinegar

[@greg1516]

If you're looking, you ain't cooking

[@tankfixer59]

We had a caterer who rented the kitchen out of our armory during the week. She had an awesome trailer mounted smoker.. and often had leftovers after a job..

[@drakes5371]

Get yourself a Thermoworks controller unit, billows fans, and instant read thermometer. Makes stick burners much easier to smoke. Controlls airflow to the flame box,so you don't get too hot or under desired temps

[@edensfortniteadventures]

Was just off to bed in the UK but now I have to watch this lol

[@tylerscommentary]

In reality he had to set up at 3:45 AM to ensure that he didn’t get caught with an unregistered trailer😂

[@PraiseWorthyLife]

Not bad for first time keep at it, I've smoked at least 100 briskets, it takes practice. Tips: Your logs (splits) are too big and they won't light and burn quickly creating a smoldering diety fire, making a bitter taste. Your briskets were cut in half, get whole briskets. Just do salt pepper garlic to start, then experiment with other rubs later. Get a quality insta read thermometer like thermopen or javelin pro. Wrap briskets at color (blackish meteorite looking), not temp.. sometimes full big briskets don't need wrapped if your fire management is on point. Don't spray briskets until they're close to the proper color so the bark can set, premature spraying or major temp fluctuations will ruin the bark formation. That smoker can fit 4-6 full size briskets. Learn to trim them properly too. Why smoke 1 if you can do more, practice first though. Proper brisket placement on smoker is key, each smoker is different. Turn brisket 180 (or rotate them all around so they cook evenly) if needed to get the other side up higher in temp. Only open smoker when absolutely needed and be ready to act fast and get the door shut or you'll mess with you're temps and fire management. Also, start your brisket whenever you want, even the day before... smoke it all day when you're awake. Wrap in foil or butcher paper at about 165-175 (at color). Your brisket should be over 200 degrees and when you poke it with your probe it should feel like pushing through peanut butter. Pull it off smoker and let it come down to 180ish degrees or so then wrap it in a few towels and place in a cooler for up to 6-8 hours (finish your cook before night so you can go to bed), then slice the next day when you're ready. Always rest your brisket like this for at least 3-4 hours minimum. Smoke on!

[@DLister321]

i respect that youre such a do'er in life you get an idea and just go for it.

[@danwatts4236]

Get rid of the wire brush! The bristles can come off and go into meat. Had a friend that swallowed one , they had to operate to get it out.

[@Murzington]

Someone please! Convince Matt to get in contact with ChuddsBBQ and colab with a cook and building a smoker! 😭😭

[@blahblahblahblech]

for sure, brad will set him right

[@losoj30]

Chuds please help!

[@mattsmith4993]

Chuds commented on the last video and Matt Responded!

[@westandunited4481]

theirs a snake in matts boots lol

[@killer0034]

he saw and responded to a comment on the last vid so he just might reach out

[@bleaktxr]

Love you Matt!!!!

[@jamesscott9081]

Mikey is my spirit animal. His energy is so fun!

[@kengreek]

How about making a Rope Swing? Launch platform is the stump and rope attached to tree and swing downriver into the deeper pool.Blessings to you and your Family Matt. 🙏

[@DaRagingAlcoholic420]

Shoulda used a cast iron pan above your firebox.

[@missingremote4388]

I like the Caveman cooking on bare rock

[@thats1fatgruntxbl]

Seen this vid and thought "why didn't I see this earlier", than realized it had only been up 3 min lol

[@Sr.DudeGuy]

Make the tree stump a mini thrown... Cup holders and all. Just carve it in

[@hannakinn]

Took me a min to realize you probably are talking about carving a throne

[@aaronscholl]

Great video! Some bad advice from a terrible armature smoker: 1. Don’t cut into it mid-cook. 😮 2. Get a new thermometer and make sure you hit desired temps. 3. Rest it for a long time after it’s done and before you eat it.

[@kevindaak859]

I'm positive someone has probably mentioned it already. I would suggest getting wireless thermometers that you can use with your phone. Also if you're going to do alot of whole briskets get yourself a cooler you can let them rest in for awhile before slicing into them. Internal temp is everything. Learning is the best part

[@NathanExplosion99]

Also do whole briskets. Trim and make sure after they reach 200F (wrapped in butcher paper once they hit 170F) that you allow the brisket to rest for at least 2 hours. Up to 6 hours if you have a way to keep it in an insulated cooler or holding oven. Then slice it correctly. A perfect brisket can be ruined by slicing it wrong. Edit: Well crap, he cut those flats with the grain. Dios mios.

[@Ballentyne817]

If its cooked right you wont need a knife just a spoon

[@jopro3388]

Slicing is key, for sure. 90° angle between beauty vs. tasty rubber bands.

[@leighalmond4128]

Yes! I thought he sliced it wrong. It's the other direction, cross cut against the grain of the meat. That helps a lot with chewyness!

[@RogueRipple]

New content! Bbq ranch with Dr Matt! Lol

[@Savantex1]

There is a BBQ comp going on down in Cuero this weekend, not to far from SA! It’s a sanctioned IBCA event and our team is cooking. Come on out and we can give you some tips!

[@MrMice...]

Sanctioned? Oy, is BBQ considered a sport or something?

[@mya5582]

@@MrMice... ever been to Texas?

[@jakoblambert1320]

A carpenter/contractor could come out, notch out a ledge into the stump with a laser level. Then you could build the table around the stump, and include it. Furthermore, carve a bowl into the exposed stump in the middle of the table. Fire proof the carved bowl, with sealant or a metal bowl etc. Thus making it a grill for the campground. Families could sit around the table cooking hotdogs, marshmallows etc.

[@buckh6233]

do the insulated fire box, all the way around but give the top layer a hinge. keeps it cleaner from stuff falling on it, gives you that extra insulation when you're not using it, leaves the option open to use it as a griddle.

[@Chris-zo5ze]

Don't choke down your fire... Leave that small vent on the fire box and your stack open. Control your temp with the amount of wood and size of splits you put on. Cook at 225-250 until the bark looks good. Wrap. Cook a few more hours... You can use a temp gauge, but really, you can do it by just stabbing it with the temp probe. Once it goes in like butter, done. Let it rest for AT LEAST an hour.

[@salvatorebaleno9807]

The lighter exploding reminds me of when you and Roman dumped all those Bic lighters into a bonfire. That seems like forever ago

[@OffTheRanch]

That WAS forever ago!

[@roygrisham7663]

Good times!

[@andban92]

@@OffTheRanch ,that was very first collab between him and you after you first visited his show Roman VS Fousey.

[@kevenweaver9266]

We're all just here for the digging.

[@nailhead73]

I can feel the intro pretty well. I get home from work around that time if I'm lucky. Food gets started around that time when my kids come to visit. Good times.

[@galandracos1]

27:06 - You are a group of the most adorable preschoolers on KZbin!! Greetings from Poland !