Rib Glaze:
Reospice Season All:
Reospice 16 Mesh:
Bar-A Merch:
source
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Why doesn't he use butcher paper?
thank you !
Cooper, can we apply the same principle when using pellet grill? Low and slow smoke 200 degrees first 3 hrs, then bump to 250 the next 3 hours, then when at stall, foil tip, turn brisket, and bump to 275? Thanks!
Cooper, I totally agree with folks saying here that you are starting to make a big roar in the youtube community! It used to be SteveSmokingTrails, Jirby, Chud, Mad scientist, Franklin, and now I really believe it's you!!! Amazing video presentation, funny comments here and there, super informative instructions, and when you speak, I personally feel like talking to a friend who don't care if I find out his secret recipe, he just wants to help me not waste another crumbly brisket! You and Meat and Greet are the upcoming PitMaestros! Sometimes I don't understsand why successful folks like you share all these stuff where normally restaurant owners will protect their recipes and procedures. Thank you Cooper, I hope the almighty Lord bless you more with the kindness you give to others.
Oh, I just joined your Patreon too! Thanks Coop!
Question? Once brisket is done do you wrap first in foil with tallow and let it rest down to 140-150 before you put in warmer or do you let rest till it gets to 165ish and then put in overnight warmer at 140-145? Or is there a better way to do that? I rest mine overnight for at least 12 hours in a warmer but been winging it on what to do.
Sorry if I just missed it in the video. But do you spritz at all during the cook? If so, how often and what mix?
Dear Bbq Brother, Thanks for gettn' up there and telling all the truth about Brisket, Beef and Barbecue. Only one criticism. This is probably gonna make me sound full of myself. Please 🙏 stop saying self deprecating statements associated with you being white cuz that's some bullsh!t right there. You clearly know a little something about salt and pepper , bbq and running a business and the list probably goes on and on. Now that I've annoyed you – I'll.shut up now…Thanks for teaching.
Love the videos why do you do the double tap of the knife before slicing brisket
God bless! Enjoy the Christmas season Cooper and family!💚
Hey bud, I am currently in Puerto Vallarta Mexico. I have my barbecue flaming away and ran out of seasoning today. With your seasonal and 16 mesh black pepper do you guys make deliveries to Mexico. I’m asking because I didn’t see you on Amazon Mexico in advance thanks for everything.
Great teaching video! Thank you!!
Great video!!
I am beginning to suspect that not one pit master actually knows what a 1/4” really is.
Hey just curious if you're doing a long hold overnight do you stick it straight into a warmer after you wrap?
I'm glad you are putting up videos. Even when it is things we have seen. Sometimes you might say something small and not think about it, but it can matter in the land of back yard "masters".
I want to come to this dude’s restaurant because I’d love to drink a beer with him. I’m sure the bbq is excellent too! 😂
You always talk about where you set the stack but never the firebox side. Would really like to see what you do with the intake side just as much as the stack side
New bible just dropped. Here to get my copy.
serg !!!!! for the win
Love the channel I watch a lot of jirby too and learned a lot from both of you , would you ever do an in depth video on just fire management on a backyard pit ? Like just showing nothing but creating and maintaining the fires for the cooks cause there’s not much about anything on backyard smokers and I’m sure you’d make a great video on that 🤟🏼
Coopers videos are the bbq gospel!