First the ThermoPro TP970 TempSpike Plus's base/charge station is a relay so it can be up to 300 feet from the probe while cooking. If you plan to be deep into your home than bring in the base (check it is still connected) then move about your home and I believe you will see an improved range. Mine does not go the full 600 feet but 425 feet is about the average.
Nice job cleaning and cooking the brisket. I'm a Master Chef and go to BBQ cookouts for fun. So many people cooking lousy BBQ out there. Let's get cooking.
dos the typhur have both high AND low (downward) alarms on the meat part of the probe? or just final target? the meater does, via the alarm button. but brands like thermo-pro do not.
"came out perfect" what the hell you burnt the shit out out that lol. Ive had this for a while and its very easy to avoid that if you set the temp correctly.
It's all depends on the cut of meat. In this case, vacio is perfect for that. But I would highly advise against it for certain cuts. Vacio, brisket, pork butt, and other big cuts have lots of intramuscular fat and lots of collagen that when cooked for a long times, breaks down and creates gelatin which is super tasty and juicy. You do this to a leaner cut and it would be awful. I really want to cook this Vacio like a brisket tho. Wrap it with butcher paper and give it a 8hr+ rest and see what happens.
@@CowboyFate I would advise for cooking your steaks. Thats basically what this cut is. Lets be real someone told you that rare steak was good. Nope it taste like medical waste. A good well cooked charred no pink steak is by far the best tasting. Its not even close. BTW well doesnt mean jerky. Just cook the pink out. Like this is
Fascinating video! After I saw the Mad Scientist BBQ video, I rushed out and bought a vacio as well, and I cooked it like a brisket, like Jeremy did. I just assumed that mine would suck compared to his, because isn't that always the case? But no, mine was just as juicy as his (and yours was too!), which was pretty amazing. Hmmm, maybe I need to do another one . . . .
Thank you for suggesting a simple rub for those of us who don't want to buy "my personally made, custom, South Hillbilly Billy Rub!" or whatever like 99% of other recipes do - I just want to cook ribs, I don't want to shop for spices online to get it done.
The absolute best way to cook this evenly is to hang it from the rods with the provided hooks. As instructed by the manual and official video tutorials. The fat and juice will drip down onto the coals and steam up. Providing humidity and stopping the brisket from drying out. And the heat will reach all parts of the brisket without needing to turn it. You don't even need to wrap. The brisket won't dry out and you can get past the stall in an hour or two.
Great video but my issue with the pit barrel has always been keeping it lit. At first I thought it was the ash pan filling up so I changed to lump coal. Same thing. Have you experienced this and if so any recommendations? Thanks
Too bad they only have a sale going on in the US for the typhur and not in the EU. Otherwise I would have gone for that but I have a discount for the meater..😅
St. Louis cut ribs look better however baby back ribs are far better to eat…..St. Louis ribs aka spare ribs (just cut differently) have cartilage in them that isn’t pleasant. I’ll be spitting little pieces out as I eat the ribs. Baby back ribs do not have that issue. You ever noticed that?
I’m now in the market for a pellet smoker. I have a Masterbuilt electric smoker with the cold smoke attachment for it. I do use wood chips. I also have a Webber 22” kettle for charcoal
Great video, very informative. I'd like to see a comparison of the 2 focusing on connectivity (yes, you touched on Bluetooth, but beyond that). Is the Meatstick easier to use re: Wifi? Do you need a "bridge" device as the Meater requires to connect to the cloud and monitor from anywhere? I have a Flame Boss 500, and that connects directly to Wifi, then I can monitor from anywhere and control my fire/heat. With these, I can't control my fire/heat, but I love no wires for shorter smokes.
Many times when I do a pork butt, I will cut it in half - the bone side will be pulled pork, and the other half I will cut into steaks (thicker than what you have there. Towards the end I’ll just put them all in a pan and cover with foil, no need to add butter as they will have plenty of juices come out to help steam.
