Another reason for the firmer and less juicy ribs could also be the trim because you removed a lot of the fat with the silver skin and made it leaner, both look excellent but comparing the 2 the silver skinned left on looks better after the cook.
Good tips in this video. Thanks. You like to smoke at 275°F. I like 225°. Do you think your Bison Red Dog will run there and still make sweet light blue smoke?
Nice video. If you have a moment to answer, I have a couple of questions. (1) You probably have more upper body strength than me. But-is the lid heavy? I'll guess that you're married. Can a family member that's somewhat weaker than you easily lift it? (2) The racks looked shiny. Are they stainless steel?
Just because you have a RU-vid TV channel that people watch, doesn’t mean you’re good at barbecuing. Why would you have ever trimmed your brisket? Because you’re a follower, not a leader. I’ve never trimmed brisket.
Thanks Joe. Never done a tri tip before, not very popular hunk of beef here in Texas. But wife picked up 2 since they were on sale at HEB. So looking at ways to smoke/grill them. That sandwich looks pretty good to try for the 1st one. Just have to figure out whether to do it on kamado or weber kettle.
Thanks for sharing your story I am also a food truck owner here in houston that has 95% of the same stuff i been going through. hearing your story made me less stress because i thought it was only me going through the food truck struggle. I hope one day you can get back at it,and and passion i believe you will. THANKS AGAIN
@3:43 Malcom Reed would be proud! And, BTW, I know it's important to have big sponsors but. . . I just use a weed burner to start my charcoal or to sear my sous vide meats.
Really enjoyed your video. I’m pretty new to the smoking world only been doing it since march. My wife and I have a taco truck in London Ontario and we are selling smoked brisket tacos now and it’s been a hit since we started selling it. Appreciate the info and always love to see how the masters do it. Cheers!
Hi, I just saw the video now, I'm sorry you had to close, I'm sure it wasn't an easy decision. I've been watching you from afar (South Africa) and have been inspired buy what you have been doing. Thanks for the videos and your candid insights, I love that you mentioned to start with only a couple of proteins instead of the whole farm. I myself am just starting out with my own diy smoker and have the jitters of buying all the tools and buying all the different proteins and making all the different sides, I know I need it to grow organically but get inspired and aspire to do what you guys are doing(knowing that our market here is very different to yours, proteins are expensive and soring unemployment). Thanks again, what you said allows me to retrain my thoughts and use what I have till I grow. I hope you don't stay away too long and everything of the best to you and your family in whatever you decide to do going forward, very best regards Alastair
Thank you. We actually reopened March 1st but with only 2 proteins and things are going good so far. Start slow and add items as you get acclimated. Good luck my friend.
My wife and i lived in Texas back in the 80's. Had this dish at least once a week. Move to California in 1990 and could not find it anywhere for the next 30 years. Moved to New Mexico a d still can't find a restaurant that serves it. Went on line and found a recipe by Martha Stewart of all people. We make her recipe frequently and are now happy campers.
6 hours or so? Wow! Thats a fast cook for a brisket I’ve always be scared to go over around 225-250 when I smoke but hell if it can save me time and still come out like that ima try 275
All the OG’s never trimmed their briskets, till this day, a lot of people don’t trim, the person who taught me laughed and said asked why would you wanna trim it ?? 🤣🤣👌🏼! i’m smokin one in the am, and do not feel like trimming it! 🔥🤣💪🏼
So glad you smoked those with Mesquite! So many people are afraid of Mesquite because it's 'too strong' and will 'over smoke' your food. Nothing could be further from the truth - as long as you run a well oxygenated clean fire. I live and smoke in Phoenix and burn mostly Sonoran Mesquite. For me it's readily available, oftentimes I can find it for free after monsoon storms, and the flavor is awesome. Mesquite is one of the most under-appreciated smoking woods. The best way I can describe the flavor is a really nice 'sharp sweetness' that I've not found from any other smoking wood. I love many other smoking woods, but Mesquite is my favorite - probably because it tastes like 'home' to me. 🙂 Those ribs looked awesome! Great video.
Newish to your channel Joe, and currently in the resting stage some ribs that look just like yours. I couldn’t be fussed with trimming the top membrane, just gave it a bit of a Criss cross pattern. 2pm here down under, they’ll be perfect for dinner at around 6pm onwards
Great video, brother! Some observations, for what it's worth. A mil is 1/100th of an inch, so those gloves are .055" thick, not 5.5 millimeters, which is .216" thick. The 20 year old W sauce made me laugh...I have hot sauce in my refrigerator from the Bush administration (Sr.). I mean, what the hell can live in a bottle of hot sauce??!! Not worried about it. And lastly, when you trimmed the silver skin off of that, you also ended up taking a lot of the fat. So, I'm definitely in the pro-silver skin camp on this one.
