I'm a barbecue enthusiast from Kentucky who loves to spend time smoking meat and enjoying the rewards of a long cook. I'm also a former Biology and Chemistry teacher, so I have a love for science. On my channel I'll take you through all of the steps of making great BBQ while dispelling some of the common myths that are so pervasive in BBQ cooking. We'll cover some of the science behind different techniques and approaches as well as why some methods really aren't worth your time. Though I'm no competition cook, I've spent many hundreds of hours watching the fires and nurturing the meat in my smoker. It's my hope that I can pass on what I've learned and help my viewers avoid some of the (many) mistakes I've made along the way.
So stay tuned for helpful, informative, and fun BBQ content!
you obviously have no idea what EQUILIBRIUM curing means, it works for both wet and dry cures, and NO the outside won't be saltier if you cure it for the proper amount of time, and you're teaching people how to do this? lol
Although i love my Char-Griller Grand Chmp XD 8250, had i known JY would have his own signature offset,and built in America, i would have most definitely waited for his!
I don't think there is a more concise and easier video anywhere on the cooking process for brisket. Almost any other video misses something you haven't.
It would have been nice to have another rack of BASELINE ribs. SPG and smoke. Not all that sugar coated stuff from KS. If I want sugar I'll grab candy bar. IMO. I was really hoping this would been a side by side comparison pellet vs. offset smoke. Sorry I gave you a thumbs down on this video. Not to mention that sad arse background music. Sorry MSBBQ
Test should have been done on a propane or charcoal cookers. Using a pellet cooker WITH a smoke tube is, in my opinion, overkill. I believe the smoke tube was designed to enhance flavors of other than wood fueled cookers.
I know that you have mentioned that with a larger smoker, you can cook higher, like at 275 (because of the impact of convection). What about the other way around? If you're cooking at 250 on your normal-sized smoker, what temperature should I set for my (smaller) woodwind pro 24? Thanks for all your great videos!
Nice pit. I would have loved to see more on temps across all the briskets through out the cook. Like did you have to move them around and keep them away from the fire box and so on
