Trying Again... Hopefully This Doesn't Suck...

[@OffTheRanch]

Go to buyraycon.com/mattcarriker for 15% off your order, plus free shipping! Brought to you by Raycon.

[@OwenWolf-xi3tp]

I love your videos I have been watch for years and whenever you post it makes my day

[@PhilG999]

I really like my Raycons. I've got some GOOD headphones (Sony "Studio Monitor" MDR-V6 that I've used for years), and a smaller pair of Sony wired earbuds that sound great. I've had these Raycon "Everyday" earbuds for a couple of years, but I'm tempted to get a pair of the "Upgraded" ones...

[@CSXRAILFAN4477]

Just don't tell Mari lol !

[@FenrirYT13]

I use butcher paper instead of Foil it keeps the moisture in better and doesnt make it cook to fast might wanna try that. You can put it in the smoker with the butcher paper

[@FtBallJock6]

Matt if it’s getting to hot at your events you could rent a refrigeration truck for people to cool down in just a thought

[@graememckay9972]

I'm sitting in a dark car park in Scotland watching this video. Police arrived and "we've had a call about you sitting for a long time, is everything OK?" Me "I'm waiting on my boy finishing at the cadets so I'm killing time watching a bloke on KZbin called Matt Carriker" Cop "oh OK, enjoy it, is he at the ranch or the resort?" Me "smoking meat at the resort" Cop "I'll watch later, I wonder if he'll get it right this time" Lol

[@katiebwheeler]

@@Yekenahdinnaematter it's incredible in the fall..... Perfect temps you can do anything you want outside and don't have to worry about melting and still beautiful blue skies....

[@ChessIsJustAGame]

LOL😂

[@bradleybratten4436]

@@graememckay9972 @that is one of the most incredible things I have ever read. Thanks for posting.

[@donhartfield]

This is awesome!

[@roytaylor6519]

​@@Yekenahdinnaematterill get u to Texas but u gotta get me to Scotland. I bet it's beautiful there. I'm in Indiana nothing but cornfields and beans. Lol 😂

[@bradleybratten4436]

@OffTheRanch Matt, I sent you the Thermoworks gear. I swear by it, glad to see you using it. The Thermopop included can be used for spot checking temperature. Happy Smoking

[@dmcx4319]

You're the man. Thanks for that brother!

[@SMT83]

I love the Termopop, I've bought one for all my friends and family.

[@TheReformedRedheadWeirdoNoMore]

​@@SMT83 can I be your friend? My birthday is Monday lol😊

[@johngross8300]

Thanks for Playing In Brother! Great stuff. He’s mailable. . . It will serve him well into forever.

[@ajrupert5639]

Legend

[@bulltastik]

What a HUGE advertising opportunity that Shiner is missing out on…I’d fire their PR rep🤓😜🤣

[@ConstitutionalFreedomFighter]

That's what I emailed them and told them to do LOL

[@JayDawg76]

Trust me all of us employees feel the same, they cater more to their northern audience and not to the people that work there and make everything possible, they cut our hours a while back and told us it was because of sales but at the same time they build four new wings on the building, it makes no sense lol

[@piratecaptaindeep]

Matt, you aren't edgy. You are the guy that all the gun haters need to understand. Almost all of us are kind, caring, and non violent. We love guns as a tool that is used for entertainment, enrichment, and if needed as a force multiplier. We don't want to hurt others; we want to protect from those who would do harm. Not to put pressure on you, but you are the representative that gun owners need. You love guns, but you love people more. Family man, responsible business owner, community man, and ethical human being. We only know you through your social media presence, but you only come across as honest and true. Never let anyone take that from you. The doubters need to learn that you are not the problem, but just a guy named Matt doing his best. Not perfect, but a perfectly good human.

[@EXRICHEX]

I wouldn't have even said Shiner's name in this honestly... you're gonna bring them more business than they're worth. This channel is one of the most wholesome enthusiast channels that exist, and you do a great job of keeping it that way. This is THEIR loss, not yours.

[@austinnormann]

Shiner is my absolute favorite beer. They definitely need to fire their marketing guy

[@ConstitutionalFreedomFighter]

Tell them that, I did!

[@booshmcfadden7638]

Wanna bet it isn't a guy? Maybe she can share a 500 sq ft 1b/1b apt. in San Francisco with that Bud Light idiot for $10,000 a month.

[@trainmagnet5845]

Yes, it is called the stall. The stall that occurs when smoking meat is caused by the release of moisture from the meat itself. As the meat is cooked, the heat causes the muscle fibers to contract and expel moisture, which cools the meat and causes the internal temperature to plateau or “stall.” This process is known as the “evaporative cooling effect.” While the stall can be frustrating for those cooking the meat, it is actually a natural part of the cooking process and serves a purpose. At around 150 degrees, it will stay there for what seems like forever. After awhile, it will begin to rise again. Just have to be patient during this time. Brisket should take around 12hrs, so, you were not too far off at 10hrs. Have a great day.

[@chadfellers9128]

205 for brisket finished to render fat, unless going into the oven, then 190 into the oven for 3 hrs then 150 for another hr.. many will smoke at 225-250 until it hits 145-150 aka the sweat, then they will bring smoker temp up to 275 until 165-170.. then wrap until 205

[@worldstar321]

I came here to say this well said sir

[@deanlindholm8663]

He should cover the tallow tray to keep it from evaporating too.

[@OffTheRanch]

@@deanlindholm8663oh crap it evaporates?!?!?! lol I’m learning so much

[@markjones7045]

would the process take less time if the 2 briskets were not right up against each other? as the sides of the brisket touching wouldn't get as much heat as the other sides exposed to the air. or is this part of the american grilling process? if i ever cook more than 1 roast, i always put them in seperate oans

[@jlotoo850]

You need to host a classics car day. And the band has to play old 50's and 60's music

[@LeannePetrie-wf6lg]

That's a good idea

[@OffTheRanch]

YESSSS!!!

[@RyanConnell5150]

​@@OffTheRanchget Kentucky to come down and bring his Trans Am. We need to see it and DemoCuda side by side.

[@paynemeikle5853]

Amen

[@SliceyMcHackHack]

Ill have to make sure I get my 67 Impala built before then.. Would be awesome to just have a huge meet up at the resort

[@xorbodude]

Bless your dad. he has such a calming energy

[@Bushlore1]

How to cook a brisket perfect every time. Salt Pepper, coarse ground. Smoke to desired color. Wrap, cook until desired tenderness ( as tested with a probe ). Rest a quarter of however long you cooked it in 140° holding oven, or wrapped in a couple towels in your best cooler. The end. Easiest meat to cook.

[@HughsReviews]

NEVER RUSH THE COOK! I’ve had briskets take 15-20 hours. It’s always worth the wait.

[@ronjones-6977]

Matt being impatient? I am shocked!

[@freezer_money703]

Very true time is what makes the brisket better. Season and trims day before smoke, good 2hr rest minimum

[@raymondwendt6205]

I've even had pork butts take way longer than normal. Ride out the stall. Trust the thermometer.

[@Liam_Patton]

How do you tell when it's done?

[@luthiermatt]

13 hrs minimum

[@matthewuzulis5016]

A suggestion in regards to the VIP tickets. Early entry is always a good thing. However some other things to consider - Priority Parking / Designated Parking, they will regardless be taking up space but this costs hardly any extra but offers more value to them. - Extend the VIP time into general admission. Just cause the gates open to general admission does not mean you need to take off right away, an extra 1/2h for 1h can mean more value to the VIP purchasers while not detracting from general as much. General public will just be getting settled in.

[@brianwolf692009]

Need handicap parking for sure.

[@donhartfield]

I think Shiner just shot themselves in the foot. Matt's channel isn't small. For him to come on here and tell us that they basically told him to bugger off isn't going to go well. Shiner about to be promoting this whole Beer Fest in a few weeks I bet.

[@Jehmini]

I've never seen or heard of "Shiner" beer in my life...

[@dalanoyo]

@@Jehmini it is everywhere in Texas. Just about every grocery store and convenience store in the state has it. I've also seen it in Oklahoma and Louisiana as well.

[@alexgon9627]

My nephew is a Texan in Connecticut he buys Shiner up there it cost almost 2× what it cost here #shinerbeerisnotbudlightyet

[@ziploc53]

My thoughts exactly

[@JiggyjarjardoM77]

Shiner was at a BBQ place I went to in Texas and got free beer with my father in law was decent beer. hopefully go back to Texas some time soon

[@fischer0762]

PELLET SMOKER!!! It’s how impatient people can still enjoy smoking meats. It’s basically set and forget other than wrapping and a water spritz here and there. A good Bluetooth thermometer also helps so it will just notify you on your phone when it hits the desired temp.

[@bushdog]

I love my easy bake oven pitboss

[@takeflight4666]

Yeah he’s better off with a easy bake oven smoker he should give that one away 😂

[@chopperdeath]

Good job Matt. Good and wholesome content. 10:45. I appreciate the creativity and effort put into your videos, thanks. Gun fun, automotive fun, BBQ fun, you have it all.

[@bconn8452]

Shiner gonna end up like Bud Lite

[@booshmcfadden7638]

They need to fire whatever crazy people they have in marketing who are destroying their brand. Now. Bud Light took more than a year to finally stop spitting on the consumers, and they have not recovered. Shiner is small time compared to Bud Light. They'll die.

[@JayDawg76]

They already have, this is only the beginning, I used to work there so take it from me, they’re spiraling downward very very quickly

[@hazard1024]

The evolution of this Chanel is unmatched and I'm for it

[@celmer6]

Matt brother you really need to get a Charcoal Chimney to light your coals without using lighter fluid. It's been a game changer for me and I've been rocking the Charcoal Chimney since 1996. No flammable liquid taste makes your food taste so much better.

[@WylieWiggins]

I was going to comment the same as well as mention not using lighter fluids in the smoker box, bad flavor juju!

[@MarkBrown-uf8ct]

@@WylieWiggins use lump charcoal too..

[@harpintn]

I have been using one for a few years as well. All I need to get my charcoal going it is some twisted up paper, and a match. It is up and going in 5 minutes.

[@ShrockWPS]

Charcoal chimney and real unpressed charcoal chips. After I switched to better charcoal my grilling has been so much better. Even smoked a turkey on my little Weber and it turned out great

[@NC_1881_AH]

I dnt just “like” ur videios, I ❤ them. Matt, you’re awesome! You actually do what you talk about & say. Make everyday better than the last. Thats what I’m talkn about brother.! I appreciate what you do & I strive to be like you. You are AWESOME!!! Thank you my friend.

[@thedaledoe]

I don't drink shiner but thanks for giving me an excuse to never start. Boooo shiner!!

[@MrCherrybottom]

Hey Shiner! Matt is Texas!

[@scottthompson8946]

Matt! I love, love LOVE the BBQ series! I'm a fellow Texan from SA and about 5 yrs ago (living in Vegas w/ no good BBQ) I went through all the learning curve you're experiencing now. Getting good at smokin' BBQ is one of the true joys of getting older. To that end, if I may, get your briskets really cold before you trim; the fat is more congealed and it makes it way easier. Tip 2 is more seasoning than you put on, then let them rest in the frig for at least an hour for the salt to melt into the meat. Looking forward to attending an event soon!

[@timothybuck3619]

Matt, i also cook my brisket 24 hours ahead of time. However, i place them in a insulated cooler wrapped in a towel and the meat will steam and it will remain warm until your ready to serve it. Its a way to let the meat rest. Its always worked well for me.

[@1125jp]

Try cooking night before and using the cooler rest method, it works fantastic. I wrap mine in a towel and put hot water in a nice cooler then drain (just to warm the cooler) then put your butcher paper wrapped cooked brisket in a towel and in the warm cooler and it can rest like that for hours and it is amazing!

[@Americanviking82]

Shiner has lost their minds. That's some bud light lunacy

[@ianflood4962]

Hello Matt. A brew company you should reach out to for your beer fest at the ranch is Family Business Beer Company based in Texas. Hope your doing well. The wife and I are a big fan. We watch all your videos.

[@bryancamacho101]

I doubt Jensen would take the risk.

[@wtmac02]

@@bryancamacho101 The risk of a good time and getting their name out there?

[@JFray007]

I hope Family Business gets involved!

[@warrenmichael918]

@@bryancamacho101 risk? Having a popular channel with millions of subs watching people drink your beer is a risk?

[@heathercrawford3652]

Yes!!!! I was just coming here to suggest them as well. I doubt Jensen would actually go, but maybe he would send his Beer 😊

[@hydewhyte4364]

As everyone said ... leave more fat on the top, and plan for 12-14 hrs for candy. And I've always heard that 'stall' referred to as 'plateau'. During that plateau is when the connective tissue turns to sugar. Rushing that turns your sweet sweet brisket into jerky.

[@bryankerr69]

If the meat stalls, don't be afraid to get smoker up to 350° to get it moving. Then you can bring it back down. You can wrap it anytime after 150°. Meat will only take so much smoke. I put it in a foil pan rather than wrap it tight. You don't have to worry about losing any juice that way. That smoker is awesome. Love the flat top on the smoke box. Have never seen that before. Like you said, You cook to meat temp. Not time. I cook to 205°. That's when all the fat in the meat is rendered properly. Looks tasty. Thanks for sharing.

[@pollocruz7698]

I love how he has such a consistent viewing ive been watching his videos for ever and i love it

[@SidiousVectorGaming]

Shiners marketing guy watching this 😢😢😢 vs Me watching this 😂😂😂

[@towoperations]

I'm sure many of us miss seeing the wife and kids on your channel. However we understand why you made this decision. But I can tell you we all hope they're doing great and know you're still spending the quality family time you have always shown us. Thank you for everything you and your family go through to make us part of your amazing life.

[@randyphillips8803]

Definitely talk to Longtab Brewery. HUGE military supporter right there in San Antonio.

[@BrianJimenez-q8t]

Those thermo works units are awesome. They are calibrated by the factory, and you can send them in for re calibration when needed. They aren't cheap but they are accurate and stable. Lots of laboratories, food manufacturing, and other critical temperature services that don't need ultra ultra precise level equipment use their products.

[@nealkrueger6097]

Matt, two things grind of the trimmings to allow better melting of the trimmed fat. Second, don't use lighter fluid it does affect the taste of the meat . The best way is to use twigs and small sticks to light off larger split pieces and then use logs sections to keep your coals going. I have been cooking bbq for over 50 years.

[@kylevoelkel2806]

I’m from Shiner and know everyone there personally. I’ll be there at my farm this weekend and will talk with them.

[@jkK-lw9lu]

Good luck with that, Matt’s army is large and it’ll take at least a year or a formal demo advertisement to repair that stain!

[@CheekyMenace]

​@@jkK-lw9lu Lol, they won't miss a beat. No one that likes their beer is going to stop drinking it over this nothing issue, other than maybe some of you weirdos that view Matt like some kind of messiah.

[@RyanConnell5150]

​@@CheekyMenace it's not a matter of people stopping drinking their beer, it's a matter of more people might start drinking their beer if they got all this free publicity from such a large channel.

[@CheekyMenace]

@@RyanConnell5150 Read the comment I responded to. It says "repair", insinuating that this will do damage to their business.

[@MrFuzzyFreak]

bring your water trailer and setup misting tents. just a awning with water misting under it for people to cool off. setup a electric pump & solar panel to keep its noise down instead of running a gas pump and you're golden

[@skbid1]

If Shiner doesn't make it, they'll kick themselves later when they see how cool it turns out.

[@booshmcfadden7638]

There won't be a later. They are small time compared to Bud Light. If they lose a billion, the company dies. They'll collapse or be bought out. Either way, the company is dead.

[@warhero2131]

That Camaro is my dream car :') so happy with how far youve come Matt, been watching since OG homemade shotgun shells! Love you buddy keep up the awesome work.

[@AaronFoz]

Hey Matt, You might want to switch your meat probe to the top input and air temp to bottom input of the Square dot. That "A" next to alarm on the bottom temp is the 20 minute average air temp of the oven/grill/smoker. It'll still cook ok, but the actual meat temp will be delayed.

[@mscudde2]

Matt cooking for his employees and Dad puts a smile on my face :)

[@brendaamador8582]

Smoking is an art! With each meat you smoke, you'll learn something new. What wood to use for which meat, how to work through "the stall" and what rub/sauce works for you. Nobody I've ever met did it great the first time! Keep it smokin'!

[@mistabone3899]

practice makes perfect. You can have all your notes ready, and then get a windy day and have to adjust on the fly.

[@stuartholden2652]

You should reach out to Rahr & Sons brewery out of Fort Worth. They've got great beers and have brewery parties on Saturday afternoon and I think Wednesday after 6:00 PM so they're used to serving at a party.

[@pewpro941]

few tips, dont use instant light charcoal use a weed burner torch to light, and while your not using the griddle keep the next few splits up there to prewarm them so they ignite easier to avoid dirty smoke. also take the meat temp magnet away atleast for the brisket, brisket isnt done at a temp it is done at probe tender.

[@teresaharmon4405]

Low and slow Matt. Love the grill set up now. Much better to manage. Great job on the Mods! Don't be in a rush to get that internal temp. It will take the time it takes as long as the external temp stays steady it will get there. Thicket brisket or thinner it takes what it takes. Trust the probe and the ext temp and it will come out right.

[@duc_ravioli]

Got to be patient with brisket. I usually smoke mine for anywhere between 12 to 16 hours Usually stalls at hour 10 then I wrap it and smoke till it reaches 205 internal.

[@MakerMike-yo5rk]

As a shinner lover, I am very disappointed they turned you down, their loss, and may have to find a new favorite beer now.. also needs to grab some meat from Rudy's to snack on while making your own 😊

[@nicholaskitchens4839]

I would like to see a chili cook-off with the beer!!! And it would also be really cool to have a scary Halloween trail or maze something like that.

[@keithjurena9319]

Try all wood fire. Charcoal briquettes have binders which may impact taste. Start a reverse fire using a base of 3-4 inch wood, as the pile grows, reduce size to 1/4" wood. Then using a fire chimney with splinters, start on top. Once chimney splinters are all burning, dump on top of the pile.

[@nismo4life07]

Hey Matt, you can usually estimate about an hour - an hour and a half per pound. That’ll help get your cook times down. Also, follow the temp closer to the flat but still in the middle. You don’t wanna burn the flat. The point is much more forgiving with all the fat. And then when the whole thing is probe tender (feels like you’re sticking a knife in butter) then it’s all done. Usually around 200°-205°.

[@9milsOn2wheels]

Beer fest is Texas, Shiner is Texas, their marketing person must be from New York City!

[@conifercrow]

NEW YORK CITY?! (cough). Sorry. Clearly, that salsa commercial was big during my formative years. I'll show myself out. :D

[@zenguide]

@@conifercrow Get a rope... ;)

[@jeffwhite6343]

California

[@Jaketheaxman]

I will say if you let a brisket rest at a very low heat in the oven or inside a cooler, you can do that for quite a few hours and your brisket will be great

[@picklesontheroad]

SHINER, please don't Bud Light Yourself..... I love your beer.... but I can Import Warstiener if I have to!

[@jeremybresley]

Two suggestions on the reheat without drying out the meat. If you don't already have a vacuum sealer, get one. Lets you package up the BBQ and put it in the fridge or freezer to enjoy later (I always smoke 3-5 meals worth when I fire up my smoker). Second is a sous vide cooker. That's how a bunch of restaurants actually cook their food, but it works great for reheating vacuum packed ribs/brisket/pulled pork too. Just throw a package in that morning, set it to 135F or so and you've got nice warm juicy brisket for lunch.

[@keletienne7947]

If you cook the day before (like every bbq joint) wrap then rest your brisket overnight in an oven at 140f. Fun watching you go through the steps we all did on our Texas smoking journey! Also wth Shiner?!?

[@richardalvarez2186]

Can’t wait to see the resort at the end of it’s journey! Awesome content!

[@joshg_irish8283]

Hey guys I support Matt’s channel and I called shiner let them know that. I think it would be awesome if a bunch of us called let them know that we expect our favorit beer companies to support our favorite people.

[@jerryjeffw7373]

I sent them a message! A bunch of BS!

[@DebR57]

I'm retired, but man I wished for my 43 yrs of working in a factory you were my boss! Damn breakfast looks so good!

[@gunpowderHVA]

Do your dry rub several hours before you cook. You want the salt to "sweat" the meat. It helps to bring in the flavor, tenderness, as well as helps make a really good bark.

[@brianwade5964]

I am still learning how to smoke as well. My absolute best while slightly chewy was a pork roast that I left a lot more fat on than I would normally and I didn't season it at all. But I fell asleep and forgot to wrap it and woke up just before it was too late to save. But the smoked flavor was amazing, when I say slightly chewy it was barely if not even unnoticeable to anyone besides me.

[@TriHard612]

I really think for brisket, Matt would be better off with a pellet smoker. Yes, the offset is more traditional and has that sweet flattop. But if you are busy and can not babysit the fire, the pellet smoker is more "set it and forget it". Seems like it is hard with the amount of demands on his time to commit to the needed time for a brisket. Sometimes you have to adapt to your circumstance.

[@amorton94]

They have charcoal/wood smokers that are electronically controlled now. I've been using a pellet smoker for 20 years though, so I guess I'm just kind of board of it and looking for something new to play with.

[@trainmagnet5845]

I use an electric smoker and it is set and forget, for sure. I can leave and do things, without having to babysit the smoker, to keep it in range. Plus the smoker bisquettes feed automatically, for however long I set it. Depending on how much smoke I want. I have a thermometer that is wireless, so I can put the probe in the meat and take the main unit in the house and keep an eye on it, without having to go outside all of the time.

[@navy80to04]

Thanks Matt

[@NorthPrairiePatriot]

a beer company saying you're to edgy is wild seeing as there are on average, 3 times the number of deaths attributed to alcohol consumption than deaths caused by firearms in a year

[@killsalot78]

yeah this seriously impacted my view on shiner hearing about this, I might even have to make a twitter account just to @ them because holy cringe batman

[@jkK-lw9lu]

I was just replies to see how many there would be agreeing

[@Sidekick_Snowman]

It's also involved in more than 60% of violent crime, globally.

[@Jcornman24]

I dunno how a Texas beer company cannot support a gun KZbinr putting on an event, what's the point of Texas pride for said company?

[@NorthPrairiePatriot]

@@Sidekick_Snowman didn't think of this, but that is absolutely a valid point

[@nwright28]

hey Matt, you gotta be patient on your brisket. The best thing I do is start at 8 o’clock at night and set temp at 225 and let it go overnight. I do about 16 hour slow cooking on a brisket.

[@alexhopper3130]

Please get the Randy Rogers Band for beer fest !!!!

[@stephenledford3808]

Looks like you completely trimmed off the fat cap, no bueno. Trimming to me is the hardest part of the whole thing though.

[@c0d3buck]

He completely ruined both of them in like 47 seconds. I give it a perfect 7/9.

[@shoka4095]

It was probably the back with no fat on it.

[@ronjones-6977]

I've never smoked a brisket, and watching him butcher it was painful.

[@toddmessina3105]

My first thought in the first 20 seconds. He’s friends with Bradley Robinson, but apparently doesn’t watch his videos.

[@heresmytwocentsworth]

Seen that, I'm like omg no matttttt

[@knight838_]

Getting that yearly event schedule all planned out. Spring-Bootysnapple Summer-Meatfest Fall-Beerfest Winter-? Rinse and repeat every year.

[@neilballiew4218]

Winter-tactical Wonderland

[@NathanBlack-h3t]

Love seeing the resort content keep up your awesome work Matt!

[@markwindholz816]

Good bbq takes patience and commitment. You don't have the patience. Smoking a brisket properly takes 10 hours average. To reach 275 to 285 internally. Then wrap in butcher paper with tallow. Then cook in smoker until 203°. Take it out and put it in a warmer oven at 150° for 5 to 8 hours.

[@vrmn11]

A stall is normal. Also a brisket can take 12-14 maybe longer. Smoking you can't rush. It takes as long as it takes. For brisket I get it to internal temp of 160-165. Wrap it then take it to 201-203 internal

[@germandog123]

I’ve said it before but you need to mechanically restore that truck then clear over the Rusty body and slap a desperado logo on it. Would probably be pretty handy around the ranch

[@dougmiller5756]

Edgy??? The dude has an IFAK/ First Aid strapped to his golf cart 🤣🤣 really out there on the edge man🤣

[@nicholaslutz4]

honestly its common sense on a ranch for an IFAK on golfcarts or in vehicles.

[@nomemanfootball]

Edgy Matt just living the American Lifestyle lol

[@T.C.Rocket86]

You need to use 5 pine knot chips to start the fire with either pecan or hickory. Depending on what kind of taste you want. Cherry wood and apple wood are prime woods for smoking. I would also suggest using a binder like mustard/ Dijon/ or bbq sauce

[@robertocruz1177]

First day on my one week vacation, the weather is very beautiful here in south Tx and about to go get me some Shiner and some brisket.🍻🥩 😎 Thanks Matt

[@izzypisatx]

Lets All contact Shiner beer to nicely convince them to change their minds!!!

[@dwoodruff83]

I tried to via their website. It seems their website is down for maintenance at this time. Hopefully that was an upgrade necessary because of the increased traffic from all of us trying to vouch for Matt being a great guy. Maybe they'll get the picture. That marketing guy def needs to do his research because Matt is far from edgy. They're missing out on an exceptional opportunity to get A LOT of positive exposure.

[@fenderstrat720]

That Camaro is a dream

[@9milsOn2wheels]

Nothing better than smoking with your feet kicked up with a beer or 12.

[@jerryjeffw7373]

Unless it’s a Shiner! Haha!

[@jeffpierce3436]

Matt, I had a BBQ biz waaaay back in the ‘80’s(ahead of the curve 😢) just when fancy smokers were being developed. We used only hickory. I’m not sure if hickory is available down there in Teyhas, but if so, I would recommend you try it! We cooked directly over the fire so we had to develope stainless rotisserie cages that kinda looked like expanded gattling guns. It worked a whole lot faster but slow cooked brisket wasn’t an option. We smoked out downtown Detroit at a festival once, but sure brought a lot of hungry people looking for the source! 😂( get your temp up to 300 degrees until your meat gets to 165; then cool it down to 250 when you wrap it)

[@alisaboroff4977]

Such a good person all around genuine people .

[@wekkimeif7720]

Also based on the other people who do these BBQ video things. They cover every single area of the beef with the seasoning. I can see there are lot of areas of the beef that are not covered by the seasoning in the beginning of the video.

[@wekkimeif7720]

Ok, I was early with my comment. The beefs later in the video look far better seasoned.

[@kevinkelloggs8444]

As chub would say don’t forget the side that would be a rookie mistake

[@abenson1985]

Laughs in "look at the 7 day forecast for central Texas"...."Fall" is a mean trick until like November. It'll be summer again by Friday 😅

[@Lunch_box]

We are done with the 100+ degree days thays for sure

[@abenson1985]

​@@Lunch_boxIf you say so....... 🫠

[@KayInMaine]

Is that true? So funny! It's like that here in Maine except it's our summer.....2 months long. When it's hot in July, some complain but then it's Fall again very soon. LOL

[@tastx3142]

We did have a few days Fall temperatures but it’s already back in the 90’s. September does seem to normally be the end of 100 degree days plus a little cooler early morning temperatures making the days more bearable. But you’re right, our Fall starts later but 80’s even on Thanksgiving has everyone using their A/C.

[@abenson1985]

@tastx3142 Good ol' walkin around in shorts and a T-shirt for the holidays. I don't mind it one bit

[@Cremaschiii]

Shiner Beer calling Matt “Edgy” is actually insane lol . Horrible business decisions. Won’t catch me buying that beer 😂✌🏻

[@lewnetoons]

Same, imagine a beer company calling anyone edgy....it's beer. Ever heard of a DUI

[@atnfn]

What do they mean by that? I'm not a native english speakerso had to check what edgy actually means (said irritable, nervous, offensive) or something like that. I mean how does that describe Matt at all? That Shiner Beer guy must be a total douchebag.

[@lonestarracingenginesgokar2202]

@@lewnetoons Well, so much for me drinking that now!!

[@davidlee4576]

An event that sells beer… hey, we sell beer!!!! HR : hold up…

[@johngriff914]

Everyone knows Lone Star is the National Beer of Texas anyways

[@kevinbrooks9740]

I have been a chef for over 25 years. Brisket at 250 degrees should spend 18 - 24 hours on your smoker. The collagen melts at 185 degrees. You should hold it at that temp or up to 200 for a couple of hours. The bark in the outside looks great.

[@SliceyMcHackHack]

I wanna see that ole C30 fixed up so bad.. Its killin me.. I know I could get it running smooth as butter.. Them old Chevys are so easy to work on..

[@snypa-ck7hn]

11:16 was sure a nice view.

[@Pyrowubzyou]

Amen brother American made all natural

[@Itsnotme12332]

Couldn't complain

[@flowboy78]

She has the biscuits I got the gravy Am I right fellas?

[@christophercervantes9906]

Great view

[@SweetStephee]

SHAME ON YOU SHINER!!! I'm so disappointed in you🤬

[@pandabeear]

Ohh smart, hit’em with the old “actually I don’t even want you here this time anyway, but maybe next time”. Genius 😏

[@alcredeur]

Put your briskets in the freezer for a couple hours before trimming. The fat hardens and makes it far easier to trim. Also, salt those bad boys the night before and let them dry brine in your fridge overnight before cooking. Season them like usual right before cooking.

[@chaoticgames1841]

Rub the brisket with mustard first then put the seasoning on it as it will help create a crust and keep the seasoning on it good!

[@FreezeIsPlaying]

just when i think im gunna stop watching youtube and actually do some work, Matt drops a new video...

[@Michael-r1x]

That anit no joke I fix n to plug my tire ...nope watching this first

[@FreezeIsPlaying]

@@Michael-r1x sounds a little edgy to me. 😂

[@jmcclelland01]

OKTOBERFEST AT THE DESPERADO!!! Get a good Polka band!!!!!!!

[@termsandconditions1618]

Thank you

[@miniman747]

Hey Matt If you ever wanna seal the smoker lids better, you can get some glassfiber rope meant for wood stoves to seal all around the inside edges. Don’t know anything about smokers, but thought I’d want that if it was me :D

[@2004greenjeep]

A capped pipe or tube with a hole big enough for the wires of your temp probes next to the door would be helpful. Don’t have to worry about pinching the wires with the smoker door

[@myridesbetter]

Watching the entire fat cap be removed.... 😭 I know MadScientistBBQ has trimming videos, need to watch those. He also throws only fat into the pat to melt down, the meat attached won't do much. Butcher paper is also recommended, it helps hold the bark

[@cigilpatrick80]

Came to look for this exact comment, lol. Especially in an off set, need some protection and extra flavor. If he can form a bark and wrap in time, might work out alright

[@jasonriordan3808]

You don’t need butcher paper foil works also Goldie’s uses foil and have some of the best BBQ in Texas

[@cigilpatrick80]

@@jasonriordan3808 It does, although tends to be less forgiving with bark but I never said to wrap with anything specifically although looks like he's already purchased the butcher paper so might as well stick with it

[@dmarshall34]

A little advice: Don't be skimpy with the spice, it's a thick piece of meat. Smoking takes time, be patient. Use a spray bottle with apple juice and spritz the brisket. Use an injector also. The more you do it the better you will get.

[@400080vikkash]

Wrong never sptiz. He's using an offset you crazy? Your ruining the bark, you new to bbq?

[@zeldafreak847]

26:09 Matt’s really just out here casually ruining briskets. It’s called LOW & SLOW for a reason! What would Jeremy say? Haha!

[@teresaharmon4405]

Your fine Matt. Once you wrap it up cooking it in an oven or grill or smoker it does not matter. What matters is the temp you continue to cook it at.

[@mheaphy100]

Matt. Big time fan all channels just one thing. The guy didn't build it wrong her build it his way at the time. So as u know not to put people down just remember. That person may of been wow sold to matt and then get diss respect. But as u highlighted "built better now" awesome so god bless and love your content