Reospice Season All:
Reospice 16 Mesh:
Centex Smoker:
Bar-A Rib Glaze:
Bar-A Merch:
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#short #Salsa #BBQ casera: Ingredientes: – Dos tomates pelados y sin semillas. – Dos chiles guajillo y uno ancho desvenados. – ¼ De cebolla. – ½ Taza de vinagre de manzana. Se licua a alta a velocidad, se cuela y luego se agrega: – ¼ Taza de salsa de tomate. – ¼ Taza de mostaza…
Bbq 🍗 chicken // green chilli bbq kaise banaye // how to make green chilli bbq #shorts #bbq #short #shortfeed #shortsvideo #shortsviral #trending #Bbq #barbecue #followforfollowback source
BBQ Bhutta (Tandoori Corn) – A perfect rainy season snack, roasted on fire and topped with spicy masala. Street style taste that … source
I love smoking a chuck roast low and slow. It’s economical, versatile and in my opinion, a very underrated cut of beef for bbq. For my burnt ends, I used some W sauce for the binder and seasoned heavily with my AP rub. It went on the @webergrills kettle with the new @kingsford low and…
Dnes si po delší době uděláme vynikající klasická vepřová BBQ žebra, ale nepojedeme na standardní teplotu 107°C(225F) , ale rovnou na 150°C. A k tomu si rovnou porovnáme jestli jsou lepší žebra z Kamado Joe, nebo z Masterbuilt Gravity, což je nová řada grilů , kterou mám v nabídce na mém eshopu. Navštivte můj eshop…
It’s National BBQ Day! Celebrate with 20% OFF select seasonings (shakers, bags, and sample packs) and sauces — including … source
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I’m doing my first prime brisket. I’ve always bought choice (when on sale) to practice smoking brisket. The brisket I just trimmed was so much easier to work with, and the meat looked so good! I used the knife that y’all suggested. It was just as easy as using a boning knife😁 I live in New Orleans, but I’m gonna take a side trip to try your product on my way to Mathis, TX (I have family there)! I know that y’all are busy, so maybe I can wash dishes to buy some time to ask y’all some questions🤷🏻♂️
For the first time I feel like I actually understand what is going on! Great video on Texas brisket! Thanks!
Do you spritz or use a waterpan with your briskets and pork butts?
If at home most this is for not. minimal trim, I let mine go all night at 180 degrees for 8-10 hours, let the drippings collect in a pan under it. Then put it in the pan wrap tight with foil and in the oven at 220 6 hours and let rest 2-3 hours. leaving on a smoker once wrapped is a waste and doesn't do a good job as a oven to render fat. Especially don't trim like crazy if u can't make sausage or something from it.
Very cool video, thanks! 😊 So much experince you have. 😊 Greetings from Finland. 🇫🇮 However, you may have misquoted Col. Sanders. I didn't find that quote. 😢
This was one of the most refreshing "BBQ" videos ive seen in a long time!! Thanks for sharing! I will be in Conroe this week and will be sure to take the short drive to visit!! Keep up the great work!!
Learned a lot from you just within 5 min thank you
How long are you holding your brisket, you don’t do a long hold?
Thank you for the BYP advice.
That’s how you trim a brisket.
I've smoked dozens of briskets and made some good. alot of bad.. I had to learn every step of the way… having said that this video is an a culmination of brisket techniques wrapped up in one awesome video. I still learn something new every time. I think your trimming instructions (having trimmed dozens myself) is a masterpiece. I can't wait to approach my next brisket trim.
How about a chicken or brisket or pork tater tot casserole
Does it matter if the brisket is room temperature when it goes in the smoker?
I’ve been to Bar-A once before, just moved to Montgomery and I’m excited to have it when I’m back in town from school. Cooper, how different do you reckon the brisket in this video is vs a competition brisket? I’m the pit master for my fraternity and we have a really big cook off in august every year
Love the content. Thats awesome that you got to see eggs laid already. Have a question; is there a reason you use pine shavings? Could you use cedar shavings instead? Just figures cedar shavings would help better with rot and keep insect, etc out of it.
For a home cook on a packer, would it be better to sep the point off the flat before slicing, or just do it in center like so many show?
Pro 100%
I’d love to see some videos on your bomb ass sides not asking for you to give away the farm but some tips on how to make great sides would be awesome! Love your videos
Good afternoon I just wanna say I really appreciate your video. I was wondering do you spray your brisket at all during your cook and if you do what do you use?
Thank you for sharing that info.
What if you are cooking other proteins same time, when you want to push the brisket past the stall, but don't really want to increase temps much?
In the past week I have seen three other channels cover your method for smoking brisket using matchlight and the tight stack of wood, some were from 5 months ago. Thank you for coming to the "table" and shedding some proper light on the subject.
Fantastic video! Thank you very much. Really appreciate that. Brisket looks amazing
Yes sir!
Straight to the point on explanation on use of Match lite briquettes. Hope the haters heard that.
Straight to the point on explanation on use of Match lite briquettes. Hope the haters heard that.
Cooper,
Great video! You are very relatable, much like Jirby videos. What are your thoughts on resting even longer than just cooling to 140? Many say the longer the better. Jirby has said he doesn’t see why that matters once you reach 140 and restaurants are just keeping the brisket warming so long since they have to be cooked first to make room for other food. Keep up the great work!👍
this is a fantastic video – great tips all throughout! Can't wait to come to the restaurant!
Meat Professor!
Hey Cooper love the content. 2 questions…how do you store the tallow? In the fridge or just in a covered bucket? 2. Will yall ever carry that style camo patch hat in your merch section? Thanks!
I’m from chicago what kind of wood 🪵 should I use I only have 🐀 and more rats available?
Aerodynamic 😂
It’s all about downforce 3:18
At the different temp stages are you opening the damper more to increase temps or just adding more logs?
Great video man – and I really appreciate the tip about seasoning the edges. That makes total sense now that I actually think about it.
kinda burned myself out on bbq vids until i found this channel. definitely providing some much needed inspiration to get back at it… and one question the pooling you get on the flat, are you doing anything with that or just letting it do its thing?
interesting he does not wrap until its time to rest
These guys over at Bar A are the real deal. I've made the 2 hr drive to try them out & the entire experience was easily worth it ! I'll be back again, really glad you guys are putting out these great videos for us to follow along back home 🤙🏼 y'alls rib glaze recipe has been a family favorite! Need to build up the confidence to try out a brisket at home
This is the best ever brisket video!!!!!!!
Great video! When you cook briskets for service how long do you hold them and do you rest them down to 140 before you start holding them in a warmer if you do that?
Thx
Beautiful
This is the video we’ve all been waiting for thanks coop
Great content btw, learning a lot!
Smokehouse tour when?
I would love to see your setup (and try to replicate it!)