I did this Brazillian brisket at 250F / 275F – 120c / 135c until it looked and felt right in regards to feeling rendered and jiggly but not dry on the external. Wrapped in butcher paper until it probed like butter, then it’s done. Rested for 2hrs but can rest for longer! PLEASE SEE THE…
Reo Spices: Texas Smoke King: Bar-A Merch: Rib Glaze Recipe: Welcome to our latest video, where we dive into the world of BBQ with an in-depth “smoker review 2025” of the Texas Smoke King by M&M BBQ Company. Whether you’re a seasoned grill master or a backyard BBQ enthusiast, this video is for you! Join…
In my personal opinion this pretty steak is a borderline perfectly cooked tomahawk – ill deduct points because I’d like the fat cap a little more rendered but the inside and crust were 🔥 this was grilled 100% over charcoal seared directly from raw. Everybody always asks me why I don’t do ASMR videos 🙋♂️…
St.Louis ribs with Killer Hogs A.P and The BBQ Rub then brushed with The BBQ Sauce @howtobbqright #howtobbqright #teamh2q #killerhogsbbq #stlouisribs #bbq #bbqribs #offset source
Join us tonight at !! We have a pair of World Champions! LC BBQ and myself will discuss their first experience with Champions … source