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Thanks for the expert offset BBQ content!

You need more practice at managing your fire them logs is too big

Beautiful product

Man oh man that looks amazing

Can we get a larger smoker please mabey 3000 gal or more

Thanks, Mr. Mike! You mentioned curing them in the refrigerator for two days, but I thought you put them on the smoker the next day? Is two days too long? Thanks!!

Loving it man. I sure wish I had access to those Texas supermarkets. Haha.

I like the slick look of that smoker ! Do you put tallow on it ?

Mike: great job on the video and the cooking. Man, your guests are fortunate to celebrate and eat at your house. I never thought about resting ribs but those were some of the finest I've ever seen. As I have said before, your fire management skills on that big pit is great. Cheers- Roy

Good stuff

Love your videos brotha. Very informative, no bs just good real content. Keep doing what you do man.

Awesome cook Mike! You manage fires better than anyone on RUclips!

welcome back happy 4th

Ohhh yeah just discovered Meat n Greet myself 👍👍

Loving Red Oak myself. Also just scored a full wood rack with some water oak found on side of road 😁👍👍

Congrats on the new addition to your family Mr. Brown. No need to apologize family comes first. I have learned so much about fire management from your videos! I'll be here when you have time to post another video!

Mike, I hope you had a good Fourth, your cooks are always good. I like what you said at the end of your video you speak from the heart. One question do you ever buy 44 Farms brisket. Take care Mike

Great job, Mike. amazing cook! 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥.I'm glad to see another video, hopefully more to come! Cheers brother 🍻

Brother Mike! Those ribs and brisket looked banging! Very nicely done!

Nailed that cook 🤘🏾🇺🇲

Nicely done and it’s about damn time you got back on the tube u style…

Damn - the beard is lookin mean - great video as always Mike

If there is no milk powder, what can I use instead?

Been missing your videos brother that bbq sauce looks amazing what's the recipe i wanna try

damn.....this is looking mighty fine

That looks fit to eat right there son

I like your videos please keep us in mind keep up the BBQ.

Great to see you back Mike! 👀 🍖🍖🔥🔥

Job well done.😊

Great job thanks

I really enjoy your down-to-earth approach without all the loud, obnoxious narrating and crappy music. I'm making these tomorrow! Thanks for making this video!

3 months bro. Where u at? We need more.

Looks great! How do you preserve them? Just put them in the freezer? Will they be just as good when thawed?

im doing it

Great video. I make alot of sausage. This reciep looks really good. Great job!!!

Poultry has no place in sausage or cold cuts. It's sacrilege, an abomination.

Man you burning a lot wood in just 4 hrs

Tender roni! Nice job!👌🏿💯💯

Good cook, ive seen a pork brisket at my grocery store and never tried it, but you got me curious now..🤔🤔

Mike can you use potato starch instead of powder milk as a substitute binder?

Great job with fire management thank you very much

How much total water ?

Great bark Mike! I like the way you cook simple ingredients simple process with outstanding results!

Parquet isn’t butter it’s margarine, big difference

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