Man, dedication. I own the same offset and have stayed up late like that, but learned real quick that once you wrap. You aren’t taking smoke on. I throw mine in the oven or my pellet grill and let it do the work while I’m sleeping. Get you some rest man. Looks good and hope all is well for your business.
Great videos brother!!! I'm a bbq fanatic myself. I'm actually just 2 hours southwest from you. Iove to grill and smoke. I bbq every chance i get. I'm actually trying to do what you're doing. You have giving me inspiration. I've sold a few plates here and there but nothing serious. My wife helps me out just like your wife does. There aren't any bbq places that sell during the week where i live. I know i would do awesome here but I've been scared to move forward. Keep the videos coming bro. God bless you
New follower ... thank u for all them tips .. just got my first old country bbq this weekend .. look forward to see more Texas/UH fan here in Texas Lake Jackson
Double D , the bark and color looked perfect, I watched your pork shoulder video also and the same for it. It is hard work, staying up, keeping the fire perfect, but we wouldnt do it if we didnt love it. Enjoyed your vids.
Looks good. I bbq myself and it is back braking work, love it though.. i have a bbq sale once a month for friends and family, my wife and kids help too. Keep up the good work!
Yes it is sir you’re definitely right on the point 💯. I love that you do it with your family that’s what makes it more special. I hope y’all continue 🙏
Awesome video you remind me of myself! Just a idea here... you should offer it as a platter with 2 sides and add 3 or 4 dollars . You would more than double your sales for less than 50$ of food. Keep on pushing 👍🏼
That’s great advice thank you , we moved up in price throughout the months and started doing platter like plates. Once I started understanding more of the cost of everything and the work I realized I had to go up. Thanks for the love and advice I really appreciate the kindness.
Good Stuff! I'm trying to get two briskets and a pork butt into a similar size smoker. Where would you put the pork butt? next to those briskets? or scoot the briskets over and put the pork butt on the smoke stack side?
Good question , I myself would put it in between the water pan and my briskets. So the briskets would be towards the back and the pork butt in front. Let me know what you end up doing and how it works out. I’m very interested to know how that works out for future cooks.
Looking into getting an offset and the brazos was top on my list for the size/price/build. As of now i smoke on a 26 inch kettle & a UDS. Great content and look into that cooker.. respect from Cali. Overall are you happy with the brazos? Thanks.
Weekend Woodworks hey thanks for the love . Yes I am very happy with the brazos well worth the money . Great smoker good quality and would recommend it for sure.
Conrad M average temp 240 to 250 and when I wrap i usually try to go up like 270. I go through two bags from Academy of b&b Firewood but it would be good to have three bags with you just in case.
Conrad M It usually takes 12 to 14 hours depending on the consistency of maintaining the temperature. I noticed whenever my temperature drops and I’m lousy with it it takes so much longer for the food to cook but I’m when I’m on point and finishes on time
Hey Double D, nice cook man those briskets look great. I have an old country brazos as well, but mine has a hot spot on the far left side, just before the stack. I noticed you put your briskets on the left side, do you have any mods on yours that keeps that hot spot from forming? My pit doesn’t have any mods on it so just wondering
This is a good question, this video is old and my brazos does the same thing it gets very hot by smoke stack , what I will do now is put brisket more in the middle and half way doing cook put the lean side facing the fire to get even cook. But I think I will put time into trying to modify that because it is a pain in the butt. The only reason I haven’t yet is because I mostly use my big pit for cooks and not so much my brazos anymore. I’ll do a video on that to maybe get some clarity.
@@savalascraftbarbecue great, a video of that would be very helpful. I’m looking into starting a small catering hustle and your videos have been very helpful
I have the same exact issue on my Brazos. Do yall use the tuning plates? I thought if moved it further toward the stack, it might disperse some of that heat. Any suggestions?
Enjoy you videos bro. One question I have the Brazos as well and wanted to see if you had problems with the bottom of the meat getting dark or burnt while smoking? I cook with low temps but it still happens. If you did how did you over come that.
Hey thanks you know what that’s a very very great question and I think I’m going to try smoking it fat side down soon to see if it fixes that problem I’ve had that problem before as well I think the way they designed it you’re going to get most of the heat from the bottom so I think it might be better to cook fat side down but I will have to try to see. Now my most recent video with the brisket I cook I didn’t have that problem I did have that problem whenever I was using pans on the bottom or my heat was high but I bet you it would probably be better to cook fat side down. I’m going to look into this great question
@@savalascraftbarbecue yeah I usually do cook fat side down but I still get that kinda charredness on it. I may try tuning plates and also just flip half way through to get an even cook you know. Thanks for the reply.
If you mean with the brisket I would wait until about 175 to 180 before wrapping maybe but if you’re talking about making tallow cut the fat in small pieces and put in pan and set oven to around 250 to 275 then stir it every hour for about 3 to 4 hours for tallow.
jose ortiz I’m pretty sure you can but the pit is better used as a smoker. If you want to grill i heard of guys using the smoker box to do the grilling. It has a rack in there that you could make steak on .
It’s been good whenever I cook the food is getting sold the stuff I need to work on is a wood supplier a meat supplier and finding a patio or making a patio for my pits so I can cook when it rains more. And of course doing the math with how much to sell the meat for I’ve been getting better quality meats lately to step up my game
@@savalascraftbarbecue I have a plan on paper to make great brisket . My first goal was to get better than dickeys I achieve that with my flavor but my meat dos not have the pull apart Ness yet I want. I know you are a true Texan because you had blue Bell ice cream .
@@georgewbushcenterforintell147 it will get there with trial and error just like everything else. Proper rest time at least 1 1/2 rest outside of a cooler . Usually when the flat is probing tender that’s the time to take it off because the point is usually already tender. Practice practice practice I’m still trying to get better every day there’s so much to learn thats the beauty of barbecue.
Dam i was goi g to ask u how much u were selling them for awhile back i sold some pork butt sandwiches for 10 bucks with drink and chips sold bout 30 of them how many sandwiches u get out of them 2 briskets
Man, dedication. I own the same offset and have stayed up late like that, but learned real quick that once you wrap. You aren’t taking smoke on. I throw mine in the oven or my pellet grill and let it do the work while I’m sleeping. Get you some rest man. Looks good and hope all is well for your business.
Thank you I appreciate it and Yes very very wise words brother.
Great videos brother!!! I'm a bbq fanatic myself. I'm actually just 2 hours southwest from you. Iove to grill and smoke. I bbq every chance i get. I'm actually trying to do what you're doing. You have giving me inspiration. I've sold a few plates here and there but nothing serious. My wife helps me out just like your wife does. There aren't any bbq places that sell during the week where i live. I know i would do awesome here but I've been scared to move forward. Keep the videos coming bro. God bless you
love it brother your a legend
That brisket looks good as hell and it's made me hungry. Best of luck to you, your family and your business.
Thank you sir I really appreciate the kind words of encouragement.
Loved your video! Now im hungry
Hard work pays off. End product looked good brother.
I really appreciate it brother , thanks for showing love .
I had a restaurant for for a few years. Wrap the brisket away from you, makes it a lot easier. Briskets looked good man, keep going.
Hey thank you for advice. Man I could imagine the headache of a restaurant 😳. Thanks for the encouragement.
You know ur from Texas when you se blue bell ice cream 😍
Lol yes 🙌
Inspirational bro. Thanks for the motivation. 👍🏾
It’s all good, other guys that made videos is how I learned and got motivated. I’m all about trying to improve and helping others if I can.
Nice video man. Great briskets!
menll23 hey I appreciate it 💯
Awesome job brother ur the real deal keep the smoke rolling and team work makes the dream work 👍.
Thank you I really appreciate it 🙏
Insta sub... yo keep this up man... respect the wife shout out ✌🏼
New follower ... thank u for all them tips .. just got my first old country bbq this weekend .. look forward to see more Texas/UH fan here in Texas Lake Jackson
Victor De Alba you’re going to enjoy the good smoker and hopefully give me tips as well. Cheers 🍻 my friend thanks for following.
Double D , the bark and color looked perfect, I watched your pork shoulder video also and the same for it. It is hard work, staying up, keeping the fire perfect, but we wouldnt do it if we didnt love it. Enjoyed your vids.
Amen amen amen , you dam right! It’s all about passion and love for the craft. I appreciate the love 💯
Good Job Dude! Thank God the end product is worth it👍🏻
Thank you 🙏 I really appreciate it
Looks good. I bbq myself and it is back braking work, love it though.. i have a bbq sale once a month for friends and family, my wife and kids help too. Keep up the good work!
Yes it is sir you’re definitely right on the point 💯. I love that you do it with your family that’s what makes it more special. I hope y’all continue 🙏
Awesome work! Looked super good! Where do you sell or I guess who would be the right question? Not tryin to be nosey. Keep up the good work.
Awesome video you remind me of myself! Just a idea here... you should offer it as a platter with 2 sides and add 3 or 4 dollars . You would more than double your sales for less than 50$ of food. Keep on pushing 👍🏼
That’s great advice thank you , we moved up in price throughout the months and started doing platter like plates. Once I started understanding more of the cost of everything and the work I realized I had to go up. Thanks for the love and advice I really appreciate the kindness.
Hey brother keep hustling! Your time is coming my man.
Hey thanks I really appreciate the love brother.
Nice work... Go Coogs!
Thank you sir 🙌. Yessir that’s my brother in laws and sister school 🏫
Way to hang Tough !!!! Looks AWESOME!!!
Looked good man! Would you buy this pit again? I'm debating on this or a Weber smokey mountain 22.5". I'm just up the road in Beaumont, TX.
Definitely would Buy it again but most definitely going to buy me a weber smoky mountain been wanting one so bad .heard so many good things about it
Didn't talk about that warmer brother. ???
Good Stuff! I'm trying to get two briskets and a pork butt into a similar size smoker. Where would you put the pork butt? next to those briskets? or scoot the briskets over and put the pork butt on the smoke stack side?
Good question , I myself would put it in between the water pan and my briskets. So the briskets would be towards the back and the pork butt in front. Let me know what you end up doing and how it works out. I’m very interested to know how that works out for future cooks.
Looking into getting an offset and the brazos was top on my list for the size/price/build. As of now i smoke on a 26 inch kettle & a UDS. Great content and look into that cooker.. respect from Cali. Overall are you happy with the brazos?
Thanks.
Weekend Woodworks hey thanks for the love . Yes I am very happy with the brazos well worth the money . Great smoker good quality and would recommend it for sure.
Me too. In same boat and leaning Brazos for 1st offset. Any idea how many bags you used and I missed total time. Also avg temp in 50’s?
Conrad M average temp 240 to 250 and when I wrap i usually try to go up like 270. I go through two bags from Academy of b&b Firewood but it would be good to have three bags with you just in case.
Conrad M It usually takes 12 to 14 hours depending on the consistency of maintaining the temperature. I noticed whenever my temperature drops and I’m lousy with it it takes so much longer for the food to cook but I’m when I’m on point and finishes on time
Go Coogs!!!!
Hey Double D, nice cook man those briskets look great. I have an old country brazos as well, but mine has a hot spot on the far left side, just before the stack. I noticed you put your briskets on the left side, do you have any mods on yours that keeps that hot spot from forming? My pit doesn’t have any mods on it so just wondering
This is a good question, this video is old and my brazos does the same thing it gets very hot by smoke stack , what I will do now is put brisket more in the middle and half way doing cook put the lean side facing the fire to get even cook. But I think I will put time into trying to modify that because it is a pain in the butt. The only reason I haven’t yet is because I mostly use my big pit for cooks and not so much my brazos anymore. I’ll do a video on that to maybe get some clarity.
@@savalascraftbarbecue great, a video of that would be very helpful. I’m looking into starting a small catering hustle and your videos have been very helpful
I have the same exact issue on my Brazos. Do yall use the tuning plates? I thought if moved it further toward the stack, it might disperse some of that heat. Any suggestions?
Enjoy you videos bro. One question I have the Brazos as well and wanted to see if you had problems with the bottom of the meat getting dark or burnt while smoking? I cook with low temps but it still happens. If you did how did you over come that.
Hey thanks you know what that’s a very very great question and I think I’m going to try smoking it fat side down soon to see if it fixes that problem I’ve had that problem before as well I think the way they designed it you’re going to get most of the heat from the bottom so I think it might be better to cook fat side down but I will have to try to see. Now my most recent video with the brisket I cook I didn’t have that problem I did have that problem whenever I was using pans on the bottom or my heat was high but I bet you it would probably be better to cook fat side down. I’m going to look into this great question
@@savalascraftbarbecue yeah I usually do cook fat side down but I still get that kinda charredness on it. I may try tuning plates and also just flip half way through to get an even cook you know. Thanks for the reply.
I have the brazos deluxe, do you have any tip on rendering the brisket fat well?
If you mean with the brisket I would wait until about 175 to 180 before wrapping maybe but if you’re talking about making tallow cut the fat in small pieces and put in pan and set oven to around 250 to 275 then stir it every hour for about 3 to 4 hours for tallow.
@@savalascraftbarbecue I was referring to fat on brisket, thanks
Hi how often do you have to put a new split in to maintain temperature?
Nancy N about good question , about every 15 to 20 minutes depending on the size and of the wood .
Now that I look back at the video the logs were pretty thick so it was probably lasting around 20 to 30 minutes
Can you grill in the main box?
jose ortiz I’m pretty sure you can but the pit is better used as a smoker. If you want to grill i heard of guys using the smoker box to do the grilling. It has a rack in there that you could make steak on .
Sup bro. Down the street in SA. About How many sandwiches on average do you get from a brisket?
Sel Rodriguez that’s a good question! Usually we make our sandwiches meaty so I would say around 16 sandwiches is a good average
Nice work . How's your business doing ?
It’s been good whenever I cook the food is getting sold the stuff I need to work on is a wood supplier a meat supplier and finding a patio or making a patio for my pits so I can cook when it rains more. And of course doing the math with how much to sell the meat for I’ve been getting better quality meats lately to step up my game
@@savalascraftbarbecue I have a plan on paper to make great brisket . My first goal was to get better than dickeys I achieve that with my flavor but my meat dos not have the pull apart Ness yet I want. I know you are a true Texan because you had blue Bell ice cream .
@@georgewbushcenterforintell147 it will get there with trial and error just like everything else. Proper rest time at least 1 1/2 rest outside of a cooler . Usually when the flat is probing tender that’s the time to take it off because the point is usually already tender. Practice practice practice I’m still trying to get better every day there’s so much to learn thats the beauty of barbecue.
Dam i was goi g to ask u how much u were selling them for awhile back i sold some pork butt sandwiches for 10 bucks with drink and chips sold bout 30 of them how many sandwiches u get out of them 2 briskets
Back then 6 bucks now 12$ just the sandwich but it’s about half a pound or so.
Do u have any tunning plates?
No
You need try hot and fast, after I did haven't gone back
I was thinking about trying that the other day I might have to do that .
Did everything right except using beef tallow
I do now 😉
@@savalascraftbarbecue 👍👍👍
Awesome work! Looked super good! Where do you sell or I guess who would be the right question? Not tryin to be nosey. Keep up the good work.
Day by day Life rebuilding we sell out of Houston city thanks for your interest 😀.