New GRILL Handling a HUGE BBQ Feast for 30 People! Brisket, Ribs, Chicken, Sausages, and more!

We're smoking a TON of meat for my grandpa's 94th birthday party on the new, never-before-seen pellet and offset smoker hybrid grill from TMG Pits! Everything from chopped brisket, sliced brisket, chopped smoked chicken, St. Louis style ribs, and sausages.
And watch for the easy tip that a BBQ food truck friend gave me so I don't have to stay up all through the night babysitting my brisket - gamechanger!
For Smoker Recipes visit: pelletsandpits...
For our Seasonings, Merch, and Griddle Recipes visit: theflattopking...
Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.co...
‪@tmgpits‬ #bbq #cooking #brisket #ribs
Please email [e-mail] for business inquiries.
- [x] Seasonings:
SMASH THAT, SHAKE THAT, QUE THAT
theflattopking...
Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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Pit Boss Southwest BBQ
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- [x] KNIVES I USE:
HENCKELS Four Star Chef Knife
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HENCKELS Four Star Santoku Knife
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HENCKELS Four Star 7in Filet Knife
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VICTORINOX 6in BONING KNIFE
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- [x] Things Needed for the GRILL:
ThermoPro Digital Probe Meat Thermometer
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ThermPro Wireless TP27
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Butcher Paper Roll
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Black Latex Gloves
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KitchenAid Ribbed Soft Silic one Oven Mitt
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Weber Burger Press
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Weber Charcoal Chimney
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HD 10’ Tortilla Press
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- [x] APPLIANCES
Breville Smart Oven Air Fryer Pro
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KitchenAid Artisan Series 5 Quart
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Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!

[@PelletsandPits]

Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.com/theflattopking

[@anthonykurnyak1561]

That new grill is a BEAST!!!! Great video!!! That’s a lot of food!!!! Looks fantastic!!

[@PelletsandPits]

TY...cheers

[@michaelcollier5164]

Killer !!!! I'm exhausted after that cook !!! Lot of work and effort. Bet the family had a spectacular gathering. Congrats.

[@PelletsandPits]

ahhaha You and me both...still tired..

[@olddawgdreaming5715]

What a feast for the families. Great looking BBQ and we know it was great. Amy said so!! Great job and recipe Neil and Amy, you all did well. Stay safe and keep up the fun and great videos. Fred.

[@yalefogarty2498]

For some reason I didn’t get my invitation 🍻🍺🍻 Happy Birthday Grandpa! 🥳🥳🥳

[@jayroser9876]

Wow that smoker looks awesome you could go into business with all the smokers you have. Have a great day.

[@doncegas9687]

Wow that's a grill! Looks like it did fantastic job, all finished product looks great! Happy Belated Birthday Grandpa!

[@shawnmitcham9824]

Badass man. The logistics of that alone are insane. Beautiful job.

[@PelletsandPits]

Thanks bud...cheers

[@danwaligursky4258]

Steppin up the game with that Smoker. Interested to see how the hybrid will work, very interesting. Don’t think I have seen one like that before.

[@PelletsandPits]

going to be fun for sure..

[@k1llerdir]

Half the I smoke brisket, pork shoulder, pork ribs and beef ribs; I tend to cook till at least 185F and let rest til 150F. Then I put in my Pit Boss Verticle Elite or smokin' tex 1500c at 150f and hold overnight. It is often pull and bite threw tender.

[@KWeston1123]

Yummmm! Everything looked delicious! Happy birthday, grandad!

[@jaybooth4815]

Wow! Happy Birthday Grandpa!!🎉 what better way to celebrate it! That cooker is outstanding! Cheers brother.

[@PelletsandPits]

You got that right! Cheers bud

[@cito4633]

Holy crap, that looked incredible! Shout out to Grandpa - also, you could have easily fed 50 people with that amount of food. Cheers!

[@PelletsandPits]

hahaha...thanks and you aint kidding...WAY to much food...but we used it all with take homes and feeding some friends the next day

[@jamescereda2628]

Omg! Awesome cook! You must be so excited for what you and your wife made! And so tired? Im sure the birthday boy and family and friends enjoyed your food! Happy birthday, Grandpa and many more!! From Napa California

[@PelletsandPits]

Hey I appreciate that...cheers

[@jasonrobinson6046]

That’s a nice pit!! My favorite dessert coconut cake that looks awesome too! Happy birthday grandpa

[@PelletsandPits]

Thanks

[@kevingebert4316]

Omg! Finally a pellet powered TMG .. now it'll be even harder to choose TMG vs LSG... I was originally looking at a TMG for the past year but I don't want to play with the fire management and Lone Star grillz has awesome offset with pellets thanks Neil

[@PoliticallyIncorrect90]

Check out Gator Pit also.

[@PelletsandPits]

Good luck!

[@RobbinsJoe]

Boss, First off, congrats to Grandpa and your family. 🎉 Secondly, 30 people?? What a spread top to bottom it all looks great. Not sure where I'd attack first. Thanks for bringing us along. Great video.

[@melculp9981]

Neil and Amy I never thought you were cooking on an Easybake oven. You guys have always been amazing. But you were badass on your new smoker. Amazing man. I’ve cooked for a lot of people before but all those different proteins at the same time was cool!!!

[@PelletsandPits]

Hey we appreciate that...fun cook for sure...cheers

[@praetorxyn]

I think you would absolutely love the SnS Kamado, as it's basically a Weber Kettle in Kamado form, built around the Slow N Sear. Definitely has that set it and forget it when you learn your vent settings, with much better flavor than a pellet smoker. Great jack of all trades pit and one of the best bang for the buck pits on the market IMO.

[@JohnFisk-z9b]

That is the most AWESOME Grill I have ever seen. More videos PLEASE!!!! Love your channel.

[@PelletsandPits]

coming up....and thank you...cheers

[@melonhead49]

DUDE!!!

[@gesexteriorcleaning6916]

Cant wait

[@yesitsmario88]

Good looking spread 👍

[@PelletsandPits]

Thank you! Cheers!

[@S2000FUN]

WAY TO GO!!!🔥🔥🔥

[@zickiea172]

Killing it! Love the way you're thinking about cooking ... no one way.

[@PelletsandPits]

TY...appreciate that...

[@paulsanders1373]

Neal thanks for the drooling ride as you cooked all that fabulous food…….your going to need to get a house with a bigger lot for all the BBQ/Grills/Smokers/Griddles and your cooking and filming area with room to grow! Nicely done mate!

[@PelletsandPits]

hahaah no kidding...its in the works..

[@waynec3121]

Beautiful pit guys,wow that is a feast

[@garryhammond3117]

Great meals for all Neal! - Cheers Dude!

[@DP-lx1jn]

Broooooo you got the TMG Hybrid!!!! Whoa!!! Congrats We need 10+ videos on this one

[@PelletsandPits]

already planning the next cook...

[@djbone604]

Wow! Just…wow! 💙

[@ricobrewer4949]

Everything looks so delicious 👍👍

[@jakespencer8077]

Between that smoker and that BBQ 💯💯💯!!!!!😮‍💨😮‍💨🤤🤤🤤

[@PelletsandPits]

Yes sir...

[@markpowers7197]

Your best video to date!

[@PelletsandPits]

Glad you think so!

[@cliffterrell5785]

I like the pellets!

[@michaelholliday6037]

Nice work dude!

[@PelletsandPits]

Thanks!

[@beardedchef5756]

It looks great but I am sold on lsg. It is the best of both worlds. Great quality and made in America.

[@PelletsandPits]

?? they both are...

[@beardedchef5756]

@@PelletsandPits yes I know but with lsg you can smoke with pellets wood chips And charcoal you can also cold smoke which is really amazing.

[@bobbicatton]

What a fabulous birthday feast! Nice👍😊

[@PelletsandPits]

Thanks Bobbi...looking forward to cooks for sure...

[@robmorris9203]

Daaaaamn, now that’s a smoker. Looking good!!

[@Krdbowe1]

Fantastic BBQ! I could almost taste that briskett....I just ordered a packer briskett to start next Saturday

[@PelletsandPits]

Heck yeah....cheers..whats your plan with it

[@jjlatch76]

Neil looked like he was melting away in this video! That’s an awesome smoker! I have a fridge 60 ordered. Waiting on the call for them to get started! Briskets look great!

[@PelletsandPits]

hahhaha HOT for sure...it was 96 that first day...being around the pit in the sun..then while the other brisket was finishing I ran 3 miles in the heat....I think im still tired

[@mattwalker164]

That smoker is an absolute unit!

[@anthonymarocco955]

Looks Fab You Guys As Always!!

[@BigDaddyDuke101]

I love the design of your smoker It looks easy to use and different.

[@PelletsandPits]

Absolutely..they do fantastic work...

[@jeffhruska8626]

congrats on the smoker. that is one hell of a spread. Good job

[@PelletsandPits]

Thanks

[@bryanherman8601]

Thats one hell of a smoker. I love the layout of it.

[@PelletsandPits]

TY

[@lancedean5987]

That pit is so awesome!

[@PelletsandPits]

Thanks bud

[@normrubio]

Happy birthday to grandpa! Very sweet pit. That fridge technique is really cool. I would think you'd plastic wrap it to keep from the evaporators sucking out moisture. What temp did you take the brisket out for fridge holding? What temp and how long did it take to have ready?

[@PelletsandPits]

took off roughly 175...took about 6 hours to reheat to 200 ish

[@tbonetx9736]

YOU THE MAN !

[@doncody]

Seven Hells Man! WOW

[@PelletsandPits]

hahahah cheers

[@martindeanculp4493]

Awesome , awesome awesome , cool video

[@rmitch131]

Love your videos! My son goes to UT, GO VOLS!!!

[@PelletsandPits]

Go VOLS

[@rmitch131]

@@PelletsandPits big win today! It’s going to be a good season. Nico looks legit

[@DP-lx1jn]

Man I have been watching TMG videos for weeks and have been on the fence about pulling the trigger but man you just closed the deal! Saw you on there a couple times cooking for the guys. I’m getting that fridge 48 with the box and off road package. I do want the charcoal pan too. May not get the hybrid because I have a silver back. Your pit is awesome !!! Love the channel!

[@PelletsandPits]

Heck yeah...great guys...its beed hard to keep under wraps...super excited about what it can do...cheers...

[@MrDavidwesty]

I have to say that grill is beast !

[@PelletsandPits]

Absolutely....love the options...

[@LearningToLiveTexasHomestead]

eating my first home made pizza while watching this, double droolage. I will never ever buy another pizza again. Your table spread looks amazing. That smoker looks awesome. Now I want to drive a few blocks down the road and go eat at "The Hickory Stick BBQ"

[@PelletsandPits]

hahaahhaha Completely understand...cheers

[@daleley7645]

That smoker is the best of both worlds! Could you have used the pellets to run overnight instead?

[@PelletsandPits]

We are thinking its going to take the stick portion to help warm the unit up...then run the pellets...after that we have not tested HOW LONG...but thats definitely on the list...

[@bobbyrob2008]

Awesome Job my man!!! 🙏🏼👊🏼

[@PelletsandPits]

Hey appreciate that...cheers

[@Wattsonthegrill]

VERY NICE. CHEERS!!!

[@joelblair8339]

Man, that looks cool. I can't wait until your final view/walk thru on it.

[@PelletsandPits]

Yes sir...will do a pork butt and while cooking show all the goodies..

[@RobbinsJoe]

Boss I forgot to say congratulations on the new grill/ cooking toy. Do you have a huge Morton Building to store all of your various cooking weapons? And a full time employee w/ forklift to cycle it all around? 😊

[@PelletsandPits]

hahah No but I need one..for sure

[@garylynch1901]

Awesome 15k smoker love the stick burner but here in east Texas a cord of oak is 500 bucks i can buy a ton of pellets for that the food look awesome and happy grandpa

[@PelletsandPits]

I think they start at 5,000... this is the 36in...hahahhaha..500 for a cord...geeze that seems expensive...we pay 80

[@davidleonard4509]

The black mat that you use as cutting board. Where do you get that. And while chopping does it splinter/chip Have you ever seen little pieces of it in your product. Thanks. Keep up the great videos

[@toddcrockett]

That all looks awesome. I can smell it now. lol.

[@PelletsandPits]

You and me both!

[@uncleb.cooking]

Good job 👏

[@johnnguyen7937]

Wow perfect cook in the brisket! Such a shame you had to chop 1 of the briskets! All looks bomb!

[@GvillBoy]

I wanna be invited to the cookout brother! 😮😮😮😮

[@Desperado9552]

That’s some fantastic looking barbecue! 🍺🍺🎊

[@PelletsandPits]

TY

[@TWC6724]

Looks Daaaaaamn good. 👍 yeah buddy!

[@PelletsandPits]

Yes sir...cheers

[@sethschroeder]

This is pretty cool its something that I would be interested in. Regarding people saying you dont know how to cook I would just say its sad they either don't smoke often enough to realize babysitting a fire for 10-15 days a month is not fun.

[@PelletsandPits]

100 agreed....just dont have time...and from what I understand...they dont make more of time....only have what we have...cheers

[@paulroueche7003]

I am tired and you did all the work😂. Looks delicious.

[@PelletsandPits]

hahahah no kidding..I was one tired puppy

[@danielploy9143]

All the meat looking good. The brisket, were you concerned it being in the danger zone of 40 to 140 degrees soo long. It took the brisket hours to get above 140 then you took it out to cool down to 150 before refrigeration taking it longer to get below 40 degrees then next took a long time to get it up and over 140 degrees. Bacteria loves the above 40 degrees and below the 140 degrees.

[@PelletsandPits]

Was I worried...yes..did it happen...now...at the 3 hour mark at night we double checked and had to ice bath it...dropped like. a rock..we were right at 60 degrees...so didn't take much...bringing back up to temp...same thing..the temp mirrored cooking a brisket...What surprises me is how many people tell me how I cook brisket wrong and they have been doing it for 40 years etc...but they only cook at 200 overnight...or 200 for 4 hours and bump up to 250 the rest...we here it all..and just like you...the first thing I think of .....aint know way that can be safe....no way in the entire world.....a briket being cooked at 225 or under can get above danger zone in 4 hours.....

[@danielploy9143]

@@PelletsandPits I’ve been smoking pork ribs anywhere at temperatures of 145 to 170 around for 4 hours before wrapping and finishing probably not getting out of the danger zone I believe probably 5 hours. Knock on wood no upset tummy or anything. Kind of wonder about the safety guidelines are on the safe side?

[@epickleuva]

There’s always one of these guys 🤦🏻‍♂️. There are thousands of bbq joints across this country. Do you think they are hitting 140* in 6 hours every single time? Absolutely not. It is not concerning in the least bit.

[@kd380]

You crushed it! 👍💯

[@PelletsandPits]

TY

[@tron-nt4bi]

Is that the preferred method to make brisket or just the method to avoid having to stay up all night? Interesting test to see what method produces the best tasting and most moist brisket.

[@PelletsandPits]

Well I know he used to hold very long...but found this method to be better...I think for both on site and personal...I dont think he would do it if it affected his reputation...

[@lyleswavel320]

I would want to run those briskets on wood from 7pm till 12 midnight and at midnight let the pellets do their thing at 250° till around 6 in the morning and check back in and maybe bump it up to 300° to render fat. I'm interested in how many pellets it will take that big of cook chamber to stay at 250° for 6 hours

[@PelletsandPits]

Thats definitely the idea...but we need to test first...i didnt want to chance something going wrong...

[@greyballer1671]

Costco and Sam's have wide foil... A must have...

[@TJ-tb3xm]

Only question: what time should I be over for dinner?! Looks amazing!

[@angizulpo3430]

Yum! A+

[@PelletsandPits]

TY

[@loydmeeks2439]

She's a beauty I cook till done, vac seal, then Sous Vide to bring temp to serve

[@stonerscravings]

Dayum. Where the heck was my invitation 😂. All looks amazing

[@PelletsandPits]

hahahaha

[@Rickety57]

So cooking the brisket to 80% done is that about 170° temp?

[@MASTERoQUADEMAN]

Impressive 😎

[@PelletsandPits]

TY

[@scottkeasler9317]

Great video! I have the Workhorse 1975 but the door is just too heavy at my age. Really liking the Fridge. Did you get the insulated fire box? I saw a post somewhere that they had trouble keeping it hot (it wanted to run below 250). Have you seen that? Also wondering about the reverse flow and how the food tastes. Thanks!

[@PelletsandPits]

Well thats alot to answer..hahaah I live in East Tennessee and insulated fireboxes are not necessary...it comes with 1/4 in steel and thicker on the door and thats thicker than anything I already have...I honestly laughed at trying to keep low...absolutely not...matter of fact...you can cruze at 275 to 300 without effort...you actually have to work to keep at 250...manage the fire etc...as for flavor...unless I taste side by side...I dont think I can tell

[@timrobbins2931]

Have you had a chance to run it with the pellets ? How many pounds per hr does it burn. I have a stick burner and pellet grill and do the stick first and then switch to the pellet.

[@PelletsandPits]

I have but nothing like that...more videos to come...

[@IzzyEatz]

You finally got a nice pit!!!!!🔥🔥🔥🔥🔥🔥🔥🔥🔥 use aged oak…..

[@PelletsandPits]

hahahah cheers...

[@IzzyEatz]

@@PelletsandPits I was looking at those Tmgsssss

[@lyleswavel320]

You use premium meat, that brisket was tender looking, looks like $400 to $500 worth of proteins

[@PelletsandPits]

He might not make 95...every birthday is special...

[@nathancooper1440]

Looks amazing, love the new cooker👏 I love my stick burner, awesome job on the cook. Is it reverse flow?

[@PelletsandPits]

Yes...first one I have had cheers...

[@nathancooper1440]

@@PelletsandPits I have had mine for about 5 years and I love it

[@rickmartin712]

Huge spread that looked great! That’s why we cook!!! Another great video team! But… the party would have been better with a swimming pool! Just saying!

[@PelletsandPits]

haahahh YOU aint lying...would have been nice to relax with a cool dip

[@johnhollis2565]

You didn’t yell chopped brisket on the board!! 😂😂😂 (Buc-ee’s)

[@PelletsandPits]

ahhaahhaha now its in my head...

[@greyballer1671]

I do the overnight rest all the time. Ill smoke a pork butt to 150 temp. Put it in the fridge, take it to the fire station the next day and get it to temp in the oven. Meat doesn't take smoke after 140 degrees anyway

[@wardad5628]

Meat not taking smoke after 140 is false myth. Smoking til done will always take on more smoke, some like less smokey, some more. If it is clean smoke, the more the merrier.

[@rodderbob]

Yay Grandad.......

[@Merica_dadgarage]

Where did the new smoker come from?? I want one!!!

[@PelletsandPits]

TMG PITS Knoxville TN

[@f86sabjf]

I would love to have a pit like that but kinda hard to justify for just me and the wife

[@PelletsandPits]

100 completely understand...

[@barrycarter938]

Love your videos brotha. I'm curious, do you not like the LSG pellet grill? Seems like it's not been in the rotation much since you got it. Or did I miss them in your library?

[@PelletsandPits]

Definitely there...just cooked on it..hahhaha on the flat top king...

[@wildmanwv]

Just trying to be true. We all know opions are like a holes. But I have found Shake That is very salt heavy. I would tone it down a bit.

[@PelletsandPits]

I would encourage you to check other blended spices in your cabinet or in the stores...it has 230 sodium...thats below standard...

[@jimpalmer4061]

When can I get my prototype grill?

[@PelletsandPits]

hahaha call em...tmg pits...

[@AntonioRosso]

44 seconds into this vid. No idea what you're going to smoke. I stop to write this comment - YES! I've been waiting for you to fire up one of these stick burners.

[@wardad5628]

Typically you want a brisket to reach 203-208 (probe tender) for proper fat rendering. Love the new grill.

[@PelletsandPits]

yes...typically....but remember...these were cooked the day before as well...and they were prime...dont know if i mentioned that..208 is extremely hot for me....but completely understand for some

[@wardad5628]

@@PelletsandPits yes sir. Myself, I usually cook to around 190* then do a long hold, wrapped in paper, holding at around 145-150 to finish the cook. BTW I absolutely love the dual cooker. I've often thought that would be so handy.

[@wardad5628]

@@PelletsandPits In the past, when timing was inconvenient, I smoked to 190, added tallow to paper, refrigerated. Later finished in a turkey toaster 8-12 hours prior to serving. Turned out fantastic.

[@keiganthetennessean1796]

Happy Birthday to your grandfather! I lost mine in 2021. He made it to 85 and was strong all the way up to the end.

[@PelletsandPits]

Really appreciate that and sorry to hear...cheers

[@mattwalker164]

Just curious, but what is your full time job?

[@PelletsandPits]

I own other business..one of which is a bread route...i deliver bread to grocery stores...wake up at 2 am...

[@jgjones28]

Perhaps the first video of this channel I haven’t watched in its entirety. I’m also sure this won’t be a comment that many of your followers agree with, perhaps not even you. Having said that, my preference would be to stick with ‘what brung ya’ and cook with what most of us have in our back yard. I don’t need to follow yet another channel heavily sponsored by a company trying to reach an audience that is not for their base users (that actually cook themselves and pay what they cook on all or part from earnings not from producing videos). Nothing against the company featured here-I know they make stellar products but how many of your followers do you think have a similar product at home?

[@PelletsandPits]

Not sure the question....few things here... 1...im not sponsored...no money at all were exchanged hands.. 2. The audience is massive... 3...What got me here...was the fact it took over a year to produce this idea...So if I started my channel then I would have been a year behind... 4...Thats because the name of the channel is called Pellets and Pits...for all kinds of bbq cooking things... 5.. I also have a 22in weber kettle...along with a other grills....I didnt hear you mention the Lone Star Grillz....same price by the way... 6. Its like a car or a watch...Who needs a 50,000-500,000 watch to tell time...mine cost 200.... who needs a 300,000 car to drive around in....same thing with grills...because people want and can spend money on what they want to....regardless of price... 6. Lastly...one thing I have learned...its not for me to judge price...there is a reason...the BIG manufacturers of pits like these are so far behind...its not labor..haaha ...its demand...

[@grimreeper70]

How do you like the hybrid pit

[@PelletsandPits]

I mean so far so good...next cook will be starting with wood and finishing with pellets..