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You can definitely tell the passion you have for your stick burner great video guys thank you

Amazing color on the ribs. One tip. Don't forget to hit the ribs underneath with your slurry. It will make the color more uniform and the meat more flavorful on the underside

I really enjoyed your video. Here are 4 pro tips to make your amazing brisket even better: 1) don't forget to season your sides of your brisket. 2) I highly recommend brining the brisket in 64 oz of beef brotha and 1 cup the night before. this tip comes from Myron Mixon. i found it makes a thicker smoke ring 3) Take a bread pan and smoke your beef tallow. that way it's also infused with smoke flavor. it tastes way better 4) Use meat probes in the whole time so you always know what the temp is vs having to check every 20 minutes at the end

Would you be down to Collaborate?

Very well done video brother!!

Great video!

Measurements for the slurry ??

Steve Gow's brisket rub is available on Amazon in Canada. Can't wait until yours is hopefully someday!

Loved your presentation. It really helped me a 1st timer. I'm going to try again..thx. I'll subscribe, like your style❤

Learned a lot thank you

I enjoyed everything, especially with tips on the Oklahoma Joe.

Thank you so much your videos are so insightful and to the point you are really killing it love your content, 😂

Next hat. “ Be one with your meat “

I usually don't comment on videos but you should know you have made a difference in my bbq cooks ..thanks and keep the videos coming.cant wait.

This channel is one of the best. Dude knows meat and I’m glad I’m here to learn his ways. Keep up the good work man.

Great!!....

Just bought a 200 gallon offset. Its seasoning right now, glad to have found this 🤙

Great Work Brother!

Bad Man Boss

Outstanding video! Appreciate the time you took to explain everything. This is incredibly helpful. Your knowledge of your craft and experience is clear. Looking forward to more videos like this!

Beat bbq videos on RUclips 🤌🏼💪🏼

How thick was the steel that you used for the collector?

Back yard smoker how much damper open pls. Love the video

Somebody who has time. I mixed franks hot sauce, Montreal steak seasoning, French yellow mustard, sazon, Goya adobo and olive oil in a pack of ramen noodles. It reminded me of a brisket without the smoke flavor and meat. I normally inject the brisket with apple cider. I’m working for the next six months. Can’t wait to try it. If you try this recipe. Tell me how it turned out!!!!

Love your videos. Thanks for the great and detailed how to on these ribs. They look fantastic and I’ll be giving this rub and slurry a try. That color was incredible I’d like to replicate for presentation sake alone!

Awesome video!! I’m looking to get a oaklahoma Joe bronco as I don’t think I’m experienced enough to have an offset. I have never seen a brisket been done in one is it because you can’t cook a good brisket in them?

If I cook my brisket and wrap them on Friday and if I want to serve them on Sunday, what's the best way ? Keep them in fridge and warm them in a 140F warmer for 10 hours before serving? Thank y'all for your help.

Great video and great channel. Thanks for spreading your knowledge. It really helps us newbies out.

My oven goes down to 150. You think that's OK for a long hold?

Hey I’m enjoying your videos it has help the beginner out. May ask for your recipe for the brisket booster please. Will you message me on it. Thanks in advance.

I think I just found my new favorite channel. Truly incredible video. God bless!

Hi I know you aren't using real measurements, but can you elaborate just a little and roughly the mix of whomp sauce slather in ounces? Mostly for the blue hogs, whomp sauce, butter, and apple cider mix. For me I would only add the sugar water if necessary. Thanks

Followed.

Loving getting the know how

Thank you so much for this and the brisket trimming video. I’m new to smoking meat, I’ve screwed up 2 other briskets (badly) using other videos before I found yours. I just finished my 3rd attempt at a Brisket and it was incredible. My brisket looked night and day different from the last one after using your trimming video. I used my Komado Joe and Im so happy with how it turned out. Thanks again, you’re the man.

Something tells me you're an engineer of some sort, lol. This was the most thorough brisket trimming video I have ever watched. Thr brisket is my last bbq challenge for myself.

Very good and informative video! Thank you! 🍻

Excellent breakdown! I believe you are the first one to do it!! I'll be rewatching this multiple times

LOVE the scalp fix!

Like many others here, I love the “out of the box” thinking here… and love his style and very obvious passion for his craft…. Liked and subscribed for sure… look forward to more of his content….👍🏼👍🏼

How long would you smoke a 10 lbs pork butt

Great video and keep them coming. I agree on the pit size part. A lot of people just think they need to watch videos on what kind of pit they have. Be safe and keep them coming

This video was well worth the wait. Ever since you started your channel this was the one I knew was coming. BRAVO!!

Can you put the ingredients for the rub and the sauce in the description for us new and slow cooks like me please. Thanks in advance.

For someone that wanted to keep it simple, you sure seasoned the heck out of them.

AWESOME video!

Presentation is everything and you do a great job. The recipe is great too. Thanks for this.