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Brisket | Full Guide:
Chimichurri Recipe:
Bar-A Merch:
Rub Recipe:
1/2 cup brown sugar
1 Tbsp of salt (more if you like it saltier)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp red pepper flakes (or more if you like it spicy)
1/2 tsp cayenne (more or less depending on how hot you like it)
1/4 tsp of cinnamon
source
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Need to read the charts. Pork loin is foodsafe at 145. You're drying out your meats.
Thanks for showing us this. Because it's just gotten so expensive for us (as a Family) to even consider going out & eating. We are trying to learn to cook at home, bez we can't pay $60/80 per meal out.
Hey, I live in Houston too. Where would you get this 10 pound Chuck Roll … 8:24 … from which Butcher? Would you get this at Costco or somewhere else? Or, Krogers or HEB or where?
You catered for the WILDFIRE ENERGY Christmas party! 2025 Everything was outstanding! I didn’t get a chance to say hello in person but thank you very much. Everyone was impressed.
Denver Steak is amazing. Can never find it. But love it.
Brother I love your videos, with out your videos I would be lost on the smoker I just bought one so thank you. For your help. Please go find a barber that can clean that bad ass red beard you have it will help so much for the image
Coopers such a humble dude. He acts like he makes decent bbq. Dudes a legend
Thanks man – good looking out for us
People eat out to much. I had to replace my kitchen sink. It was a lot of work on top of other responsibilities. So we ate out during the five days. It cost us a fortune. If you learn to cook you can save big money. And it will be better than any restaurants. The reason is you can tailor it to your liking.
How to turn proteins under $100 into a $1000 bbq tray
Pork shoulder is the best bang for your buck. $25 for a decent size one and it’ll last a week making pulled pork sandwiches or tacos with it
Fucyourmusic
Flat iron does not come from the chuck roll
Bar none you and Al Frugoni have the best youtube channels period.
Great video Coop! As for the steak…the steak king, Guga, flips steaks many times
Cooper, families everywhere should be thanking you. You show that it is possible (with a little work) to make amazing and affordable meals. -DT PS: I am a big fan of the Denver Steak.
Chefs now recommend flipping steaks every 60 seconds. If you see blood or juice pooling on the top you waited too long. Makes for a MUCH more even cook. I exclusively use this technique now and the results are great.
Thanks cooooooop
Thighs and legs have a good texture for me at higher temps, and they can take it. Keep 'em coming
I buy the whole boneless pork loin then cut it down myself. In my area the whole loin can be purchased for under $2/lb. What I like to do is cut the loin into lengths that fit my brining containers and turn them into loin hams. I then smoke them at 300 – 325 to a 145F internal temp. Since this makes 4 to 6 hams so I vacuum pack the extras and freeze until needed.
Damn where can I get that shirt! HAHA
Every bit of that looked amazing Cooper. There’s nothing on that tray I wouldn’t eat about a pound of. Great video.
Great vid as always man. I love pork loin, only problem is that chunk that you don't eat right now will be the sahara desert later so I usually toss it in the freezer and use it for chili later.
Leg quarters are cheap and the second best item for the grill.
160 for pork loin? Why overcooking it. Temp should be 145.
Thank you for cooking meats that the masses can afford and duplicate.
I know BBQ tends to have a lot of sugar in it. But my brother has diabetes and that's not really an option, especially on meat which usually is less heavy on his glucose levels. I'm not American and never had "authentic BBQ", but I've tried replicating some recipes on my own. Could i do something to replicate your results with as little to no sugar added?
Pecan and yuengling!
im lovin the cinamon a spice we once used a long time ago. by the way i enjoy your content. Thank you
Colab with Chud!