mr. kent, as a single man , i never cooked. then one day i started watching your videos. now i cook all the time. your videos are just what i needed. i think i gained 20 pounds so far. my favorite one is the chili recipe. keep those videos coming.
@@CowboyKentRollins It's a pleasure, Kent.Your humor and personality makes you a joy to watch, besides the experience of learning new things about cooking. BTW, I wish I was able to adopt your culinary side kick, there; but, I'm sure someone will be lucky enough to take him home.
Looks like Marmaduke needs to live in the country. I'm sure that pup will make a great best friend. Thanks for the demo on the Pit Barrel Cooker. I love mine, they build them a few miles from where I live. Someday I hope to meet the owner.
@@raywright1123, Hey I second that thought. it would be amazing. I watch Robert and Sarah all the time. I love deer meat and use a lot of their recipes.
I had a hand injury so my wife did the brisket last weekend with my coaching... best one we've had, I'll never live it down! Great video, great look brisket amd dogs.
Kent, I have a PBC. I always use the rebar rods, even if I'm not hanging meat in the Cooker...the rods fill the holes enough to allow the proper airflow so you don't have to plug with foil. In fact, the instructions with the PBC state you should set the bottom vent based upon your elevation, never change it again, and always use the rods to control the air flow. Hope this helps!
Hi man, i am italian fan. I found your channel and i love It and your recipe, i think that i learn much more from you about BBQ. Thanks a lot. Matteo from Liguria Italy
I recently picked up one of these on a FB garage sale sight for about $40. Best money I ever spent. Needed a little TLC, by that I mean a lot of elbow grease, but she looks and cooks like new. I'm no great chef, but enjoy your videos and love to cook outdoors.
That's a steal. Caught mine at a yard sale too, but for $100. Looked like it only had a couple cooks on it. Everything was in excellent shape. But you do have to watch out if the owner didn't care for it. It can develop rust in the bottom if they let ash remain in the bottom of the barrel for along time. Briquette ash will hold moisture like a sponge.
I’ve got two checkin’ dogs; a Malamute & a Border Collie; if I’ve got a long cook going in my kettle grill, they won’t move away from it all day. Good on Ken for helping to foster/rescue dogs; that’s all I’ve ever had, and I swear they love ya more for saving them.
That brisket is looking great and I can't blame the Beagle and Marmaduke for loving it. The way you all treats your pets that dog probably think he has found himself a home for good.
The meat you cooked looked amazing and I had to have the local clothing company and a newspaper company to wipe me off when I seen your creation...you are a great man and when you said rescue that ol boy I feel to my knees in front of my whole family who watched this with me ....thank you cowboy
Howdy mr. Rollins. Love your videos and foods. I had my birthday two days ago, and I've received a Dutch oven for a gift, and I recon I will make some of your recipes in it as my beginning trail to making cowboy foods. Thanks for inspiring me to start making cowboy foods. From the big sky country (Montana).
I appreciate your videos Kent. I just found you today and had to subscribe after watching this one. Im from Texas originally and brisket is my favorite.
Thanks Cowboy...as a reminder, 'specially to my senior friends, choking is a real hazard with savory beef...take small bites and chew it well...and y'all should know the Heimlich maneuver and the "chair back" method if you are alone...my brother saved my life at a pool-side BBQ after I bit off a chunk of tri-tip. God Bless!
Have Gun Will Travel, was a must watch in my youth. The got it streaming on Hulu now- a season is 36 episodes. it really was about Right and Wrong. The TV was so much better in the late 1950s to around 1966 than it is now. As for that Barrel Smoker, looks like it's something worth having. I just love brisket. but Katz's Deli does Brisket like nobody else and they even ship now show you don't have to go to Sodom on the Huson if you don't want to.
9:30 is where I’d put it in a pre - heated oven. Lump charcoal in my neck of the woods is too expensive to heat the meat when the foil comes out. Lol Great video. I enjoyed it 🇺🇸
Man you awesome) It's hard for me to catch every single word because english in not my native but there is so much fun and joy in your videos. I'm like back in the days there i was a little kid living at my(I guess you have a word - rancho) village. I'm like back that days.
God bless you Kent and Shannon. That was an awesome show. I really think that you should kinda keep Marmaduke around. He's not only a good taster like the beagle, but he's good company for him to. And what an addition he is too. Great show
Well, sir, I'm no cowboy, for one thing my mustache hangs below my chin in the old Irish fashion, but your videos are highly entertaining and informative. We're definitely doing your blooming onion from another video. Maybe someday we can get you up here in Ontario. You can feast your eyes on some fine Canadian Gamefowl and our Stewart Mountain Dogs ( lgd) bred by my friend Andrew Stewart. And you could feed our own brand of wild cats while you smoke some Cowboy meat. Really appreciate your videos. Roll em out.
Shannon must've got attached, & The Beag must have approved, because they still got Ole Duke. And for anyone sitting on the fence wondering if you should order you some of Kent's Red River Ranch seasoning, do it, you won't be disappointed.
Mr. Rollins, I’m used to using an offset smoker so I’m just wondering wouldn’t you need a baffle between the fire and the brisket to keep the heat indirect and to protect the brisket from being burnt? Or is the distance between the meat and fire sufficient to keep the meat from burning? Thanks for hosting a respectful program that avoids bad language and honoring our fighting men and veterans. JR North Carolina
On Briskets, the FAT Side is suppose to be UP , NOT Down !!! And in Texas all we season with is Course Salt and Black Pepper, NO Lemon or Lime Juice !! Get the Smoker Temp up to 250 * F and maintain that Temp and Smoke that Brisket for at least 5 hours til it reaches 165 * F at the stall . Take it off and double wrap it in Butcher Paper, NOT Aluminum Foil ! Place it back on the smoker , insert a Temp probe in the center of the point part of the brisket and continue cooking at 250 * F till the brisket reaches 200 to 210 * F . Remove it from the Smoker unit and place it still wrapped in the Butcher paper into a insulated cooler and leave it to rest for at least another 2 hours or more before slicing and serving !
Love this man USN Veteran ur awesome:) love the dogs Lt Lucan I watering a THE MOUTH THIS MY LIFE THE world has changed so muck I live in a plce full meth addict's but i keep my gun next to me
Can a beef head be smoked in a smoker, I have a Old Country BBQ Pit from Academy. What R your recommendations temperature, wrapping the head, and time frame. Enjoy yur videos from the 325
Danny it can, I would treat it just like a brisket, season well, wrap and let cook at least 8 hours then unwrap and cook about another hour at 210 to 220
Looks like a fine piece of brisket, Kent, but I have an observation/question: when I Smoke a brisket, I go low and slow, planning on anywhere from 10-14 hours. It seems that yours was ready a lot quicker than that. So the question: was it really that tender?
mr Rollins because us Californians never seen a ranch in their lives :-) how bout you show us around your property? make some of us city boys jealous :_).. aka a tour.. just would be cool to see im a guy that loves looking at land and houses i guess i like to dream.. i plan on moving to the country eventually tired of city life anyway i subbed i watch all your vids.. love them and thinking of using some of your advice on cooking.. keep up the good work..
Uhh u seems like u need to put this comment on his grilled cheese video. Because that 2 weeks ago video is the reason a lot of ppl come to this channel.
Hey Cowboy Kent and family. I haven't seen anyone since my Uncle's and other male family members cook the brisket - burnt - ends in years. The men would snatch up the meat pieces and talk about who can out cook the other. Thanks for the memories and good luck finding a good home for your new culinary sous chef. Take care.
@@paulcarmi8130 The amount of people that hold an opinion doesn't make that opinion correct or incorrect. That's the point of an opinion. RU-vid doesn't even show how many people disagreed anymore. Plenty people could've seen your comment, disagreed, and nobody would be any the wiser. The dude literally just voiced his opinion, just like you did yours. His opinion was asked for as much as yours was.
