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Have you used a reqtec pellet grill?wha are your thoughts on it
I wish SBR didn’t have HFCS
To be fair a lot of people (especially women) dont like a heavy smoke flavor. I love it but have heard people say it taste like eating firewood 😆
Wasn't the Trump assassin wearing a Demolition Ranch T-shirt?
What about reheating on the smoker then wrapping them and get them tender?
I was thinking about Jeremy Yoder's assertion that he likes briskets in the 10 to 11 lb range because of the surface area to meat ratio for your smoke and bark.
Has anyone cut a larger brisket (eg 20 lb-ish) into two or more smaller pieces to improve the smoke and bark ratio? Is it worth it?
Cam and Jeremy look like Bizarro Bob Lazar and Joe Rogan.
beautiful house! recent renovations? i remembered you did indoor stuff previously but this looks way newer
I put 1 tablespoon of apple cider vinegar in a new bottle of sweet baby rays bbq, perfection
Meat Fest!
They most likely smoke the ribs hotter and faster, so a hotter smoking spending less time in a less smoky chamber accounts for the small smoke ring. And hotter and faster means less time for the collagen to break down in the meat and become more tender. They likely do this to save time and money by being more fuel efficient.
What is going on with the camera blinks
As someone who doesn't really like bbq sauce, gotta say, sweet baby rays is specifically one of my least favorites ive tried. It's Stubbs or nothing!
Your rib looks better. I have tried the precooked ribs from Costco and the ones from Corkey's they are just not as good as the home cooked ribs.
You say Baby Rays are your favorite. Have you tried Head Country yet? Made in Ponca City, Oklahoma. I think it's much better than Baby Rays.
What if you heated the costco ribs to 190 to 200. Then, you would have separation from the bone.
Came here from Matt
I have loved watching you content for years and its been great, but on the precooked rib you took a bite from the side of the rib and said you didnt clean the bone you then took a bite from your rib from the top and bragged about cleaning the bone not and expert but im thinking not a true test from that aspect.
I think I would do the Costco ribs at 250 – 275 rather than 375. Just like you would on a smoker.
Out of curiosity. What if you reheated the Costco ribs on the smoker?
Fair take on options in a pinch. Any intention on doing on a long term critical look at your smoker and how it is holding up?
It is like comparing apples to oranges. Mass production to home cook.
I agree with you
Not a huge fan of baby back ribs either
They’re just ok to me nothing really special about them imo
Trying to convince my wife to let me take off work and we can have a family road trip🤣
Well that's refreshing after the brisket video lol, it's nice that there's actually an option like this that's legitimately worth buying(in the appropriate circumstances)
Now I'm wondering if other reheating methods could take them up a notch; sous vide, grill, pellet smoker…