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Hi.. how much its weight pls?
Fantastic.
12 hours and 5 minutes. WTF. Did 5 minutes matter.
I worked for a guy. Gave him a budget for a project. As soon as I got past the 1000’s, he lost his mind. Focused on the details because no way I could forecast it to that detail. Just reminded me of those days. I still have emotional scars.
Serious question…do you guys in Texas have a way of measuring 16 mesh? Do you buy it? Do you have a grinder set to that? It sounds like an algebra problem with too many variables. X equals pepper grains ground. Y equals pepper per pound. Input your brisket weight as z. Or something like that.
Way too much smoke ! It sure smells good and tastes good going down. But look out, cause with that much smoke, it's coming back up !
where can a guy buy spices like that?
Look at that flop.
Leave them alone. They both consenting and tryna smash
Dry af
That’s why he didn’t squeeze his meat
Praise Satan!
12 hr super smoke ? That smoke ring is looking very thin
You can't link shorts to full length videos now.
Pellet smokers suck.
Looks good man.
I just don’t know if I would call that amazing bark.
200 degrees? What's lignin?
What brand of pellets do you use?
On the pellet grill how do you do a setting at super smoke
That is Killer Brisket! Thanks Matt!
Awesome looking brisket, I talk Saturday about cooking a brisket on a pellet smoker. Definitely will give this a try.
Ok so I just did a brisket and made tallow so it got me thinking… would beef tallow mayonnaise work?
So it cooked in a oven? Sorry it isn’t bbq unless your working the fire.
Meat church sounds like a series on BangBros
Why course ground pepper and not fine ground?
These videos never disappoint. On that pit smoking at 200 degrees, does the temperature fluctuate by allot of degrees?
Zero smoke penetration