Tired Of LATE BBQ? How To Finish Your Brisket/Ribs Or Pulled Pork When You WANT!

[@mphillips2110]

Thanks for this video. I have family coming from out of town in about 2 weeks so I'm already trying to mentally prepare myself for a big bbq smoke.

[@herb7877]

EXCELLENT video! I get the same reactions as your intro when I do brisket's & pulled pork for a large (30+group) RV group a couple times a year. I don't sleep most of the night out of fear of over cooking or fire too hot or cold. In the past 7-8 years haven't had an issue but don't want the first one either.

[@SmokingDadBBQ]

Right on!

[@henrykrinkle5353]

Fantastic vid, James, and right on time, too! Been roped into doing an easy BBQ for about 35 people (mostly teenagers) but I'm keeping it simple with pulled pork, burgers and chicken skewers. Still working out the logistics, but I like your tips on hot holding things until time to serve. Thanks again for some excellent advice!

[@BehindTheFoodTV]

So much good information here James!

[@SmokingDadBBQ]

Thanks Al. Gotta get used to the new logo

[@samacc2536]

Love the awesome tips! I agree, hot hold has made life so much easier.

[@wesleydrew9242]

This helps solidify my decision to cook for smaller groups. 😅

[@SmokingDadBBQ]

haha it definitely goes from relaxing to a little crazy when you scale things up

[@2005Pilot]

Love the Family Intro!! Still laughing at the intro when you were showing All your smokers & the wife said “REALLY?!” 😂😊👍👍

[@edwinkersten48]

You're so funny James ! Never saw somebody use an offset smoker to keep his coffee warm 😂. Great video again with extensive step by step how to cater for a big hungry crowd.

[@jrfh22012]

Long rest for the brisket and a warming oven makes life simple

[@kappatvating]

Great to see smoking. Mom in front of the camera

[@gregwilliams2066]

For a brisket long hold, you say only take to 195. If i do that and out in sousvide, what temp and how long would you suggest? Will it take a non probe temper brisket to tenderness still? Great videos

[@williamwilson2624]

Great video, James!

[@SmokingDadBBQ]

Glad you enjoyed it

[@caychock4576]

Put my brisket on my Joe, with slow roller last night at 9 pm. Normally it takes 10-12 hours to get to 165 to wrap. This time, alarm for temp woke me up at 2 am. I wrapped it and put it back on smoker, which is at about 240 degrees. Meat then hit 200 degrees at 4 am!! Cannot believe how quickly this cooked, and how do I hold it for the guests coming at 4 pm?

[@dres-bbq3569]

1e hey, whats the big covered item in the back 🙂I do catering and big events a lot, and space, time management and planning is key. If you cook for large groups a food warmer is a must.

[@GrantHendrick]

Thank you for all these great tips!

[@SmokingDadBBQ]

Glad it was helpful!

[@CoolJay77]

Very well thought out tips

[@SmokingDadBBQ]

Glad it was helpful!

[@smokingtarheel3003]

James, this was a great video. I certainly gained a lot of tips. Doesn't cold smoking a pork butt keep it in the danger zone for too long? I remember the video and that was my only concern.

[@SmokingDadBBQ]

It’s only 1-2 hours and then it moves into hot smoke so the temp is always going up and will end up 203 and have killed anything

[@thegalleryBBQ]

Good funny stuff with some amazing info. Next time you hit the states. Lmk

[@mikecitizen2125]

Hi James! Did you wrap your brisket in butcher paper? It looks that way. I have been using the foil boat in my kamado. However, the point take a beating and gets a little dry. Thanks for the tips.

[@wolverinegnr]

What’s up bro Great deal of info just subscribed. How are you liking the new Santa Maria? Also what injection gun do you use? Thanks

[@tedkarnitz7021]

Will the buttermilk brine & follow dry brine work the same way with wings?

[@SmokingDadBBQ]

Yes 100%

[@adhamabouwafia5089]

Hi, I asked this question before and lost the answer 😅… where can I buy Fogo charcoal in the GTA?

[@SmokingDadBBQ]

Dickson bbq

[@adhamabouwafia5089]

@@SmokingDadBBQ thank you. Id have to drive to Etobicoke then I guess. Was hoping more stores would carry it in Oakville / Mississauga

[@SmokingDadBBQ]

@@adhamabouwafia5089 they ship to home

[@adhamabouwafia5089]

@@SmokingDadBBQ great! thanks a bunch for the info

[@meangene8437]

Great job, your video are so good, your the best. BTW, tell your wife brisket at anytime is fabulous....lol Your texas friend.

[@SmokingDadBBQ]

many thanks

[@jl6634]

Wait, costco sells lard!?!? Do you have more info on this?

[@Herman_vi]

This might just be me, but I wouldn't argue with 1 AM brisket...

[@SmokingDadBBQ]

haha

[@Keith80027]

"Like normal people" made be laugh! One other point about your rubs, use Diamond Kosher salt as stated and not Morton Kosher salt as it it takes about half the amount of Diamond Kosher because of shape. If you weigh the salt, then you can use equal. I will check out your dirty smoking wood for a kamado as I had zero luck with dirty smoke in my kamado. When you pull brisket or pull pork at 195 for a 12 hour hold, how was the meat probing? Was it still not butter soft or was it probing soft? What temperature did Steve use on his pellet grill to hold ribs taken off at 165 to be done the next morning? Great idea to put held meat back into a smoke environment to dry out and add back smoke. If you keep taking about your offset, I going to have to buy one and figure out how I get hard smoking wood in Colorado. Well this is likely the best video you done for me with so many of your learn tips that I will review a couple of times while taking notes the next time. I bought a food warmer and it sure has help me in getting food done before dinner and making my dinner day so much more enjoyable. Do you have a link to Steve cooking?

[@ScottysBackYardBBQ]

ribs are easy pork butts fine. briskets can be tricky.

[@kappatvating]

Omg the girls are so big now. Wow.

[@SeanSteggs]

Logged on to see timings but it just went on and on, then the chicken brine, injections I had to leave.

[@SmokingDadBBQ]

See ya 👋

[@jerrybrown4799]

I don’t want to be rude but this would be a lot more interesting if you would get to the point much quicker

[@buicklimited1976]

@@jerrybrown4799 😅😂🤣🫡

[@mphillips2110]

But background conversation is part of the fun 😁. Otherwise fast forward and timestamps are your friends.