Thanks again for these briskets, my one was cooked perfectly. Always a pleasure seeing you aswell and a nice video into what went on before we picked them up.
The briskets looked superb as usual, glad your pleased with your new smoker as it is alot of money and to know you have made the right decision buying from one of the best pit builders out there. 👍 no better feeling.
Love your diligence in your videos. You have the perfect amount of “calculating everything to a tee” vs “it’s just bbq”. Seems like you’re very organized and your vid’s are always super clean looking. Awesome work.
Precisely. It draws so hard that I need to learn where the damper likes to be at different times, and wood density relative to the current coalbed etc. I’ll get there. Few more cooks before I understand how this pit runs best
I have the exact same pit. I run the damper pretty close to halfway closed for the first half of brisket cooks. Doing that will also move your hotspot farther back towards the fire box especially since you were cooking 8 briskets. Once you foil boat or wrap, you can run it wide open for good bark formation and rendering. Fire management will be a tiny bit trickier with the damper halfway closed because of less draw , but not difficult at all.
You can reuse whateva is left over. The salt in the seasoning keeps pretty much everything from growing. U gotta remember, meat used to be preserved and stored in barrels of salt
Nice video!! For 8 briskets that was enough seasoning? I’m thinking about using that method but I don’t want to have too much extra seasoning wasted. How do you determine how much seasoning you will need initially seasoning your briskets?
Great video as always. Question did you let rest and cool before wrapping them and putting them in the food bag. Be safe and thanks for the great videos
You didn’t, sorry - will update the description. They’re generally called ‘work lights’. You might find it cheaper in a local hardware store. amzn.eu/d/gclnXB3
Great video! I’ve been thinking about getting a new 500 gallon pit for my catering gig… this video has convinced me to get one. Question… you did you salt and pepper mix, but then added seasoned salt at the end. Was that something you decided to do at the last minute, or is that something you do normally? Do you add it at the end so you can control the amount you add, or is there another reason? Great video!! Thanks for sharing! Happy holidays!
Yeah exactly that! I do it separately for two reasons. If you mix it with the salt and pepper, being table salt - it settles to the bottom of the rub mix. And also to control the amount applied. I like to do one consistent but thin layer on
@@WilsonsBBQ Nice. Yeah it’s not ideal to stack rubbed if you don’t mind waking up a little earlier. Congrats on the new pit. Those briskets looked perfect.
Check out my last video! And yes you do. You need to be registered with the local council and comply with the FSA standards - including regular inspection of the premises.
Thanks again for these briskets, my one was cooked perfectly. Always a pleasure seeing you aswell and a nice video into what went on before we picked them up.
Thanks for the video! I appreciate your presentation style, short and to the point. You explain what needs to be explained.
The briskets looked superb as usual, glad your pleased with your new smoker as it is alot of money and to know you have made the right decision buying from one of the best pit builders out there. 👍 no better feeling.
Pretty cool idea with holding in the vac sealing bag!
Love your diligence in your videos. You have the perfect amount of “calculating everything to a tee” vs “it’s just bbq”. Seems like you’re very organized and your vid’s are always super clean looking. Awesome work.
Love the new Primitive, color me envious. Cheers Dave.
Gr8 job on your first big cook on the new cooker- Str8
I dig the vlog style videos.
Love what you're doing brother!! Quality Texas style BBQ abroad!!
That was a tremendous cook!
I put my brisket in a 160f hot hold. I’ll give 140 a try. I’ve never had one get dry.
Good stuff!
Beautiful pit (and the Chud Box)! Great looking cook
That is a pretty fine looking smoker.
The draw on the Primative Pits is great
It was so great that Dave had to keep hosing down the briskets in the middle of a rainstorm to keep them from drying out. Hmmm.
Precisely. It draws so hard that I need to learn where the damper likes to be at different times, and wood density relative to the current coalbed etc. I’ll get there. Few more cooks before I understand how this pit runs best
I have the exact same pit. I run the damper pretty close to halfway closed for the first half of brisket cooks. Doing that will also move your hotspot farther back towards the fire box especially since you were cooking 8 briskets. Once you foil boat or wrap, you can run it wide open for good bark formation and rendering. Fire management will be a tiny bit trickier with the damper halfway closed because of less draw , but not difficult at all.
New cooker looks great. Briskets had me salivating despite over indulging the last few days. Merry Christmas Dave
Thx for the video. How spare ribs you think can fit on that? Also do you have a video on what warmer you have?
Not sure yet. Though I regularly see a friend who has a 250 doing 12-14 racks. The warmer I use is an arisco BQ0
Another brilliant video, looking forward to the next one
I have a 250 Primitive Pit on a trailer in black.. it's a great pit!! Enjoy!!
Thinking about buying the same pit as you. Do you plan to cover it or will the paint hold up outdoors?
I hope one of Dave's neighbors ends up in a video trying some bbq for the first time.
Damn that pit is beautiful, Dave! Looks like it cooks like a dream. Can’t wait to see more!
Great to see you putting this beast of a pit to good use! It's mahooosive! Ringo
How do you advise that your customers re-heat their brisket once they’re ready to eat them?
You leave the deckle in? Love the pit👍😎👊
Is it easier than your old Franklin pit?
I just looked up your pit and those are built about an hour and a half up the road from me. Now I'm really tempted.
I have a backyard version from their sister company (Workhorse Pits) and I can tell you, you won't be disappointed.
Looks good! Making it tough on me to decide on a new pit. Had not considered Primitive, but not I have to…
thanks for the video! I'd be interested to learn about how you do maintenance, and if there's anything extra you need to do because of the rain.
You can reuse whateva is left over. The salt in the seasoning keeps pretty much everything from growing. U gotta remember, meat used to be preserved and stored in barrels of salt
Great video. I want to buy a workhorse pit one day, those guys know how to make a pit
they are great pits love my 1975
Nice video!! For 8 briskets that was enough seasoning? I’m thinking about using that method but I don’t want to have too much extra seasoning wasted. How do you determine how much seasoning you will need initially seasoning your briskets?
Great video as always. Question did you let rest and cool before wrapping them and putting them in the food bag. Be safe and thanks for the great videos
For the algorithms bay bay!!!
Hi where do you buy your briskets? cheers
You could salt the night before and stack
That pit is a beast. As asked already, did I miss the link to the magnetic articulating light?
You didn’t, sorry - will update the description. They’re generally called ‘work lights’. You might find it cheaper in a local hardware store. amzn.eu/d/gclnXB3
I just did three briskets for my next video. I was glad to see you use Lawry’s….we use the exact same rub mixture. Nice pit!
Awesome! I’ll check that out for sure!
Awesome!
Great video! I’ve been thinking about getting a new 500 gallon pit for my catering gig… this video has convinced me to get one. Question… you did you salt and pepper mix, but then added seasoned salt at the end. Was that something you decided to do at the last minute, or is that something you do normally? Do you add it at the end so you can control the amount you add, or is there another reason? Great video!! Thanks for sharing! Happy holidays!
Yeah exactly that! I do it separately for two reasons. If you mix it with the salt and pepper, being table salt - it settles to the bottom of the rub mix. And also to control the amount applied. I like to do one consistent but thin layer on
It’s ok to rub night before, let adhere for a few mins, and stack without bark issues. You can touch up rub after you put on pit.
Agree. But I’m not a huge fan of that. Done it before a few times and prefer to rub fresh rather than stack
@@WilsonsBBQ Nice. Yeah it’s not ideal to stack rubbed if you don’t mind waking up a little earlier. Congrats on the new pit. Those briskets looked perfect.
2 questions…How did you get that Primitive in your backyard?
Do laws allow for selling meat from home in the UK?
Briskets look phenomenal!
Check out my last video! And yes you do. You need to be registered with the local council and comply with the FSA standards - including regular inspection of the premises.
Nice cook Dave!
Great video! Did I miss the link to that light? 😄
You might find them cheaper locally. They’re generally called ‘work lights’ here’s the link to one! amzn.eu/d/gclnXB3
How often do you have to add wood to the firebox?
I would like to know that as well 😊
Great stuff!
What wood were you using for this cook?
Oak!
@WilsonsBBQ Dave sometimes those raw videos are the best
Good morning. Nice pit!! I was wondering what black pepper you use? Mine always comes out too spicy.
A lot of those guys dump it out, and let it go stale so it’s not so potent
How the ribs turn out
I’m addicted to watching brisket videos 😂 mad thing is I’m vegan 😂
😮
Not even watched the video but I know it will be good.
How do you get no complaints smoking at 4am in such a small densely populated estate?
I really would like to think ,that no one would complain about smelling bbq at any time of day. And I'm pretty sure he wasn't being noisy .
Good video!
What do your neighbors say about all that smoke?
How many hours was that? Seems very long
12 hour overall cook time.
🔥🔥
I read this as "cock" and I was so confused as I saw beef in the thumbnail. I was expecting some exotic bird lmao
That’s the paid for content
thats the way most of us would like to earn a living :P awesome vid m8 never sell yourself short you have been at this to long :) btw wife said no :(
so just like joe yim experienced, almost half the pit is unusable
would roger slowly & then flourish upon the deckle
That pit is a beast. As asked already, did I miss the link to the magnetic articulating light?