If you ever see the kind of foil they sell over here in Portugal you'd all be crying for me! I've started my own BBQ business here on my 55k inhabitants island and it's been challenging to say the least. Thanks for the video Joe, it has been awesome to learn from you! I imagine it's a lot harder for you because you already have your standarts set so high.
Hey Joe! Great video, it's very informative. I just subscribed to your channel. I had questions about dry brining prior to smoking brisket, boston butt and pork spare ribs. Do you think it's necessary? If so, how long should you dry brine brisket, pork butt and pork spare ribs? Do you just use Kosher salt? or add black pepper and other ingredients? I was researching and got different answers so I just wanted to hear from you. Thanks in advance! Good Luck w/ Knox Ave!!!
OUTSTANDING ! I LIKE YOUR APPROACH. I WATCH A LOT OF BBQ CHANNELS AND VERY HAPPY I WILL BE LEARNING FROM YOU.TOO. GOING TO WATCH ALL YOUR VIDEOS. YOU AND PEOPLE LIKE YOU ARE WHAT MAKE RUclips GREAT. THANK YOU ....
@@knoxavebbq Your welcome ,what knives are you using? I am just getting into pastrami . and curious what knives you use. I have a large BGE and a rack smoker . The BGE is the one i use all the time .I will have some questions once I have become ONE with your channel . Regards from Long Island N.Y.
I'm just saying why spend money on things you really don't need 🤷 I'll even go so far as to say I understand the need to have content for videos but foil and paper nah you don't need that stuff
Great information MJY,, thank you for your videos. Looking forward to the next one, hooked on this series.
Still waiting on your take on using wood splits on the grate between the meat and fire on a 250, 500 and/or 1000 gal smoker.
If you ever see the kind of foil they sell over here in Portugal you'd all be crying for me! I've started my own BBQ business here on my 55k inhabitants island and it's been challenging to say the least. Thanks for the video Joe, it has been awesome to learn from you! I imagine it's a lot harder for you because you already have your standarts set so high.
We're all just trying our best man. that's all we can do. good luck!
Hey Joe, I would like to thank you for your very helpful videos. Please tell me how you rest your briskets
Hey Joe! Great video, it's very informative. I just subscribed to your channel. I had questions about dry brining prior to smoking brisket, boston butt and pork spare ribs. Do you think it's necessary? If so, how long should you dry brine brisket, pork butt and pork spare ribs? Do you just use Kosher salt? or add black pepper and other ingredients? I was researching and got different answers so I just wanted to hear from you. Thanks in advance! Good Luck w/ Knox Ave!!!
OUTSTANDING ! I LIKE YOUR APPROACH. I WATCH A LOT OF BBQ CHANNELS AND VERY HAPPY I WILL BE LEARNING FROM YOU.TOO. GOING TO WATCH ALL YOUR VIDEOS. YOU AND PEOPLE LIKE YOU ARE WHAT MAKE RUclips GREAT. THANK YOU ....
Appreciate it. If you have questions make sure to leave a comment
@@knoxavebbq Your welcome ,what knives are you using? I am just getting into pastrami . and curious what knives you use. I have a large BGE and a rack smoker . The BGE is the one i use all the time .I will have some questions once I have become ONE with your channel .
Regards from Long Island N.Y.
@@joeborovina4769 i'll be posting another video later this week about knives.
Thank you for these video man!
Gotta go live brother! Another great video.
Ribs are the hardest meat for me to get the texture I want. For that reason I avoid them altogether. Give me brisket anyday.
Yoo joe! Can’t wait to see this!
Just saw this. Small tips and tricks like this really goes a long way. Thank you for sharing!
I went to uic also
👍
Joe, uses for greasy used Butcher paper, other than for lighting the fire
Not really. That’s probably the only thing I’d use it for.
Hey Joe, is it okay to hold a brisket at 170 for 12 or more hours?
it might be a little high... but i'm not sure. i haven't done it before, but as long as you're happy with it, why not.
170 is cooking. NO.
Don't use foil at all if you a real pit master
Ohhhh…. Guess I’m not a real pit master then. 😔
I'm just saying why spend money on things you really don't need 🤷 I'll even go so far as to say I understand the need to have content for videos but foil and paper nah you don't need that stuff
Evan LeRoy going to be pretty embarrassed when he realizes this