Hard to say, as there are so many variables. The more mass of meat in the smoker helps with moisture. Just like Blacks - where there’s so much variety of meats in the smoker. Perhaps adding a water pan to replicate some of the moisture of a pit loaded up with meat.
As a chef in Kentucky as well as cooking around the globe, the difference in the smoker is a big difference and also the altitude that he is compared to where you are. I am an hour away and could not get away with his techniques either, and I have run a local bbq joint here… you will need a pan of moisture or wrapping early in the cook to accomplish his results, especially since your smoker is not running heat/smoke across the top. Good luck!
Great video Al!! When you put those burnt end directly over the fire was like oh no. It’s great to show the fails and that’s the trick of barbecue there’s a fine line between ready and over done. You can’t make every piece of meat perfect but you did a great job recreating my style. I do think it’s the smoker style that helps me but maybe (this is gonna sound silly) wrap up a couple pieces of wood in foil and put it in front of that cook chamber to get some of that heat going up and not blasting the front of that meat. The foil keeps the wood from catching on fire and it helps slow down and direct the heat up and away so it doesn’t just hammer that meat. Again excellent job and a redemption and testing video needs to be done!! I will say that pork butt looked exactly like mine but I can wring the juice out of these again I think it’s the smokers. Oh and I’ll get you that white sauce recipe. Maybe I’ll come visit and we can try again!! Who would want to see that?!?!
Thanks Shawn! I'm working on the schedule for the redemption video - it would be amazing to have you come down and cook with me!!!!! Thanks for teaching me my friend!
Nice to see real results! I truly appreciate your honesty. Just starting an early smoke here (3 AM) as we are having a bit of a block party today at our home. Hope I have better results, but you never know. Thank you for sharing!
@@EatMoreVegans it went very well! We ended up with about 20 visitors. I sit on a corner lot so I know people on all sides. Many of them had never met! We were missing a couple who were out of town, but everyone wants to do it again this fall! My food came out great, but I also smoked a chuck roast, chicken breast, and turkey breast for my wife and I that I will slice and vacume seal. Others brough food, so some leftovers as well. Thank you for asking!
Well it looks like you got some burnt ends lol. It’s happened to everyone that really cooks bbq. You’ve got one of the best bbq channels there is and I watch every video you make. You’ll nail it in the redemption video.
Al, Even though you couldn't quite replicate Shawn's Kentucky bbq, this video and the one in Kentucky were so much fun and gave a fresh view into bbq that is not available in Texas style. You may be right that it could be Shawn's unusual smoker. It could be your brisket - you did not have a real mohawk. However, I say it has got to be the beard! Are you prepared to go ZZ Top in order to create the same Kentucky bbq?😂 Keep up the great content! Don't forget to go back and get the fried chicken recipe!👍
31:36 Excellent video as you show the reality. So many different factors can vary the outcome. Especially the smoker, and we all have different smokers. The stew is much easier to control and manage ie gas flame,ingredients and consistency.
Best bbq channel on RUclips! Thanks for bringing us along on your journey. I’m looking to buy my first stick burner in the $2,000 range do you have any recommendations? I’m leaning towards the old country brazos deluxe
Thanks! Honestly Lone Star Grillz has some fantastic entry level smokers in the $2K range - and you're getting much more for your money than with OCB. Years ago OCB was the best cheap offset but nowadays they're way behind IMO.
OK, you got 40% success on your 1st try with a new technique 👌. AND...you had different equipment. I'll still call this a win. Personally, I like a soft bark, it tends to have more flavor. Burnt ends?, yeah, failure, but with so much going on, maybe you just lost track. I also know you will not stop until you redeem yourself 😊 (ps..changed my handle. ..still not that Karen)
Well. Been there. Learn from the failures. I attempted chuck roast burnt ends for my neighbor and did exactly the same thing. I had done them successfully many times before. They were so bummed I almost cried.
I like the beef flavor much more than sweet bbq sauce, Texan I reckon smoke it for the beef flavor mostly, I've ate sweet burnt ends and there good, kinda like sugary pork ribs
The burgoo reminds me of brunswick stew. Can you post the recipe? What should you have done differently? Just do the pork and brisket the way you always do it on your smoker. I know that wasn't the point. Maybe the smoker made all the difference. Awesome video!
You nailed the Burgoo! That Burgoo might be one of my winter cooks even with the potatoes and corn that I not allowed to eat. You just told me what I need to do to improve my cooking and that is adding baling wire to my Green Egg to fix all my problems. Not sure my haven't added baling wire yet, because I used a lot of baling wire in my life to fix everything from cars to the house. Maybe poke holes in the Al foil to allow grease to drain thru if you need to get rid of the grease while cooking. What does Thatcher's BBQ sauce tastes like? Do you think that since neither the brisket and the butt didn't have a lot of fat on it that maybe this is why is drier? Yes I do like your failures because I would of done the same thing and you just saved me failure. Each smokers do have a sweet point and it looks like you might have to use your smoker at its sweet point and do the best to copy the rest of the cook. Looking forward to the next try. At least the chicken was a winner!
Thanks Keith! Burgoo is going to be a staple around here in the fall and winter for sure! On your Egg, make sure to get high-heat duct tape to go with that bailing wire!
OK let's hear it - what should I have done differently?
Hard to say, as there are so many variables. The more mass of meat in the smoker helps with moisture. Just like Blacks - where there’s so much variety of meats in the smoker. Perhaps adding a water pan to replicate some of the moisture of a pit loaded up with meat.
Great idea - adding it to my list!
As a chef in Kentucky as well as cooking around the globe, the difference in the smoker is a big difference and also the altitude that he is compared to where you are. I am an hour away and could not get away with his techniques either, and I have run a local bbq joint here… you will need a pan of moisture or wrapping early in the cook to accomplish his results, especially since your smoker is not running heat/smoke across the top. Good luck!
WoW! That’s Incredibly Awesome! I Loved it! 🫶🏻🤩❤️✨
Great video Al!! When you put those burnt end directly over the fire was like oh no. It’s great to show the fails and that’s the trick of barbecue there’s a fine line between ready and over done. You can’t make every piece of meat perfect but you did a great job recreating my style. I do think it’s the smoker style that helps me but maybe (this is gonna sound silly) wrap up a couple pieces of wood in foil and put it in front of that cook chamber to get some of that heat going up and not blasting the front of that meat. The foil keeps the wood from catching on fire and it helps slow down and direct the heat up and away so it doesn’t just hammer that meat. Again excellent job and a redemption and testing video needs to be done!! I will say that pork butt looked exactly like mine but I can wring the juice out of these again I think it’s the smokers. Oh and I’ll get you that white sauce recipe. Maybe I’ll come visit and we can try again!! Who would want to see that?!?!
Thanks Shawn! I'm working on the schedule for the redemption video - it would be amazing to have you come down and cook with me!!!!! Thanks for teaching me my friend!
And thanks for the tip on the wood/foil to redirect the smoke. I think that's a fantastic idea!
I’d love to see you come and do that.
I would like to see the warmer you have. I have a Vevor 2 sided door warmer and it holds 140 great. Good video!
Thanks! I also use a Vevor - emv4.me/vevorwarmer
Great video, Al!
Thanks William!
Nice to see real results! I truly appreciate your honesty. Just starting an early smoke here (3 AM) as we are having a bit of a block party today at our home. Hope I have better results, but you never know. Thank you for sharing!
So? How was the party? How was the food?
@@EatMoreVegans it went very well! We ended up with about 20 visitors. I sit on a corner lot so I know people on all sides. Many of them had never met! We were missing a couple who were out of town, but everyone wants to do it again this fall! My food came out great, but I also smoked a chuck roast, chicken breast, and turkey breast for my wife and I that I will slice and vacume seal. Others brough food, so some leftovers as well. Thank you for asking!
Good video Al! I hate to say it has happen, but you are saving a lot of people frustration for being the one to try this method first.
Thanks Brian. I think I know what I need to do now to fix it. Fingers crossed!
Heck !! Can you move to the U.K. next door to us ? lol ❤ another banger video 👍🏻
LOL next door? What you don't have a guest room and room in the yard for all of my smokers and grills?
@@EatMoreVegans our back yard isn’t that big to fit all your smokers ! 😂
We are going to Thatcher's tomorrow evening. So excited!!
OMG Yay! PLEASE walk around back to the smokers and find Shawn and tell him hi from me and that you found him on the show!
Tell them at the register that “Al sent you” and I’ll make sure you get a free desert or something. And by all means come around back and talk to me.
Well it looks like you got some burnt ends lol. It’s happened to everyone that really cooks bbq. You’ve got one of the best bbq channels there is and I watch every video you make. You’ll nail it in the redemption video.
lol thanks so much!
Al,
Even though you couldn't quite replicate Shawn's Kentucky bbq, this video and the one in Kentucky were so much fun and gave a fresh view into bbq that is not available in Texas style.
You may be right that it could be Shawn's unusual smoker. It could be your brisket - you did not have a real mohawk. However, I say it has got to be the beard! Are you prepared to go ZZ Top in order to create the same Kentucky bbq?😂
Keep up the great content! Don't forget to go back and get the fried chicken recipe!👍
Great job AL and thanks for using the ale8 👍
Thanks Joshua! The thanks goes to Shawn for sending me home with a case of it!
@@EatMoreVegans I don’t drink any other pop lol I was basically baptized in that stuff 😅
31:36 Excellent video as you show the reality. So many different factors can vary the outcome. Especially the smoker, and we all have different smokers. The stew is much easier to control and manage ie gas flame,ingredients and consistency.
Great analysis - and thanks for watching and taking the time to comment!
Best bbq channel on RUclips! Thanks for bringing us along on your journey. I’m looking to buy my first stick burner in the $2,000 range do you have any recommendations? I’m leaning towards the old country brazos deluxe
Thanks! Honestly Lone Star Grillz has some fantastic entry level smokers in the $2K range - and you're getting much more for your money than with OCB. Years ago OCB was the best cheap offset but nowadays they're way behind IMO.
Thank you, you the man!
@@apcorp11 When you call ask for Chris (the owner) and tell him I sent you. He'll hook you up 🙂
OK, you got 40% success on your 1st try with a new technique 👌. AND...you had different equipment. I'll still call this a win.
Personally, I like a soft bark, it tends to have more flavor. Burnt ends?, yeah, failure, but with so much going on, maybe you just lost track.
I also know you will not stop until you redeem yourself 😊 (ps..changed my handle. ..still not that Karen)
Well. Been there. Learn from the failures. I attempted chuck roast burnt ends for my neighbor and did exactly the same thing. I had done them successfully many times before. They were so bummed I almost cried.
Oh man Keith I'm feeling bad just reading that!
Id be interested in pork butt done the bar a. Smoky overnight method like the brisket and dino ribs. Just a thought
I’d be afraid to do that with pork. Too many things can go wrong with pork. 😢
I like the beef flavor much more than sweet bbq sauce, Texan I reckon smoke it for the beef flavor mostly, I've ate sweet burnt ends and there good, kinda like sugary pork ribs
I go back and forth. When I make brisket at home I rarely sauce the burnt ends - but this was recreating Shawn Thatcher's work so I did it his way.
The burgoo reminds me of brunswick stew. Can you post the recipe? What should you have done differently? Just do the pork and brisket the way you always do it on your smoker. I know that wasn't the point. Maybe the smoker made all the difference. Awesome video!
Thanks for the reminder! I just dropped it in the description for you!
@@EatMoreVegans Thanks Al!
Burgop reminds me of goulash or some people call it slop, a little of everything left over
Good comparison. The other thing it definitely is is DELICIOUS!
Burnt-Burnt Ends…been there done that
LOL well put.
Do you discard the chicken skin? At that temp I would expect it to be pretty rubbery.
Skin goes in with it and it’s absolutely not rubbery it does all get mixed up with the rest of the chicken.
You nailed the Burgoo! That Burgoo might be one of my winter cooks even with the potatoes and corn that I not allowed to eat. You just told me what I need to do to improve my cooking and that is adding baling wire to my Green Egg to fix all my problems. Not sure my haven't added baling wire yet, because I used a lot of baling wire in my life to fix everything from cars to the house. Maybe poke holes in the Al foil to allow grease to drain thru if you need to get rid of the grease while cooking. What does Thatcher's BBQ sauce tastes like? Do you think that since neither the brisket and the butt didn't have a lot of fat on it that maybe this is why is drier? Yes I do like your failures because I would of done the same thing and you just saved me failure. Each smokers do have a sweet point and it looks like you might have to use your smoker at its sweet point and do the best to copy the rest of the cook. Looking forward to the next try. At least the chicken was a winner!
Thanks Keith! Burgoo is going to be a staple around here in the fall and winter for sure! On your Egg, make sure to get high-heat duct tape to go with that bailing wire!
I’ve been cooking my poultry breast side down for about 12 years now. Won’t do it any other way.
NOW you tell me!!!!! :-)
Where's NICK? 😢
I Think it's the SMOKER. 🤔.
THANKS.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
OMG Dennis I think that's the most words you've used in a comment on my videos! Thanks!