I Worked With A BBQ Business In Knoxville, TN (Ft. Smoked Pickle Barbecue)

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25 Comments

  3. Whats the best way to keep the brisket warm when cooked the prior day but keeping the bark from turning to mush. My oven will go down to 100 degrees in 50 degree increments. Wanting to cook the brisket for the big game but smoke it on Saturday (day before) on my Lang.

  4. This was a smart move by the Smoked Pickle guys. It happens in the business world all the time. Get a fresh set of eyes and you'll gain perspective. Nobody is perfect. Nobody knows everything. If youre willing to admit that You're doing yourself a favor

  7. Joe,
    Great job! I knew the Korean news paper would make an appearance! Still can’t figure out how they fed that many people with so few pits.🤔
    Btw, since you were trained at Terry Blacks, I never see you putting foil caps on the end of your briskets. It seemed as if you were considering something like that when you were deciding whether or not to keep cooking a brisket to soften up one end. Is there a reason you do not do this?
    At the end of the video in the stadium and on the field, I suddenly got worried someone was going to come out and offer you a coaching job. We can’t lose you to football again! Besides, we all know you have your eyes on the Michigan job!😂

  13. Joe, I think you're hitting your stride brother. This content is what's up. Although specialized, we can see that you are not only an expert, you're also a great coach! Definitely very cool to watch. And, you seem happy too, your personality is coming through video. Truly cool. Thank you for being determined to share in your bbq growth.

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