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👉 The SolutionXL Offset Smoker — https://madscientistbbq.com/products/the-solution-xl-offset
Like this comment if you think Jeremy should make a video cooking on a backyard smoker with a fan like me
So my favorite team USC!! I can only imagine your brisket is way better than I could ever make it as I use a pellet grill! With cooking pellets mesquite or hickory! But I make a blend with gorgonzola blue cheese and then cream cheese. Ive sometimes added smoked gouda. But its a process. with making the filling. Minced up brisket steak pork chops lamb chops left overs. Take your pick. All four if you have it!! Heat up mildly gorgonzola, blue cheese, cream cheese. Mix until throughly blended! Let chill. Heat up again till mildly loose. Mince up which ever protein that you smoked! Mix again. Let chill again. When you prepped the jalapeños whether you halfed them and deveined them or chopped tops off and get them ready to fill with filling you prepped that has been mildly warmed up. Fill the jalapeños with your filling. Put back into fridge to harden up again. Then wrap with bacon thin or thick but make sure its room temp bacon so it stretches so one piece wraps entire jalapeño. Now in the mixture you can season with what ever you see fit. I like meat church products. One tooth pick should do the trick with wrapping with bacon! Put back in smoker or oven. Heat till bacon is crispy and jalapeño is not soggy and has a crunch still and thats my ultimate Texas twinky jalapeño poppers! Let me know how you like it!!! But its been money where ever Ive served them. It just takes some love and care to make them!!
When smoking to freeze what temperature do you bring the meat to in terms of internal temp? And when reheating on the sous vide what temp and for how long are you reheating?
Dude…I am SOOoo disappointed in you…FOR NOT INVOKING THE 5-SECOND RULE!!! That Twinkie woulda been a goner 'round these parts! Then again, I've had every disease already, so there's that…LOL.
Jeremy,
As always, great content, but I can’t get used to you cooking on propane! You should have brought your drum smoker from Frank Cox – the perfect tailgate smoker! Keep the fine work! This is another season in which everyone gets schooled by Ohio St.!👍
1 minute in, 2 adds, 4:31 in, promo for your grill. Im done!! Bye
Oregon Ducks….Quack Quack!
Cronulla Sutherland Sharks! 🇦🇺
Wildcats, born in Louisville lived there for 21 years and now have been in Texas for 22 years, so I like both teams but Kentucky when they play each other
Texas A&M fan watching
Lets GO:> "Jethro"!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This man has endured over a decade of Mark Stoops football… no wonder he BBQs as a coping mechanism.
This can’t be done at a rail gate but how we love using our bbq left overs is to get some potato flour buns from Aldi butter both sides put you favourite sauce both sides (it doesn’t have to be the same sauce) then plastic cheese then your pulled pork or brisket you can put more sauce on if you wish. Put it all together then nuke it for about 45 seconds just till the cheese melts. It’s is soooo yummy and moist and hot. The only thing with it is to eat it while it’s still steaming hot. Our family loves it.
Sous Vide reheat temp for brisket? Around 150/175?
Hi Jeremy, Notre Dame fan here. Love all your videos. I use my jerky gun to stuff my jalapeños or my canneloni for shotgun shells, works great.
Notre Dame
Go cats
The Iowa State Cyclones!!!
Have your tried smoked provolone for the provoleta? Would be a good US/Argen mix