Texas Top 10 Brisket Showdown | Mad Scientist BBQ

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2 май 2024

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Комментарии : 983

@JoshBabin Год назад

"This is exactly how I used to do it at F(beeeeep)" ....I WONDER what he said 😂

@MadScientistBBQ Год назад

😂😂😂

@garbageman18 Год назад

@@MadScientistBBQ Fudruckers

@andrewchiu6226 Год назад

Is this the first officially confirmed demonstration on RU-vid about how (beep) uses paper and tallow in their wrap? No more rumors or eyewitness accounts; this is literally the workflow.

@jmf420 Год назад

Probably Dickey’s lol

@CallSaul489 Год назад

Arby’s 💯% guaranteed 😂

@DouglasDeezy Год назад

Pretty crazy seeing how far Jeremy has come in the last few years. He went from making humble videos in his backyard, and now he’s working with the absolute top players in the BBQ game. Kudos to him!

@matthewsoldano Год назад

Very true

@JakeLovesSteak Год назад

And he still makes humble videos in his backyard.

@MarshallREX Год назад

They grow up so fast..

@STOPON6 Год назад

Doesn’t hurt that jirby is part owner of the #1 bbq in Texas.

@redcardgaming17 Год назад

You’re living proof that every “youtuber” has a butt-sniffing suck-up.

@BrianStDenis-pj1tq Год назад

Seems Goldee's owners were very open about how they cook, and were willing to go head to head with other types of cooking. Honest and no fear. Well done!

@inmyopinion651 Год назад

When you have the best product no need for fear.

@KitamusPrime Год назад

He's pretty honest. Even says the Rub is essentially 2 parts 16 mesh pepper, 1 part kosher salt and 1 part Lawreys. They've changed it a bit, but it's likely still just a lawreys inspired seasoning changed a bit. Plenty of videos of their whole cooks at the restaurant.

@timmcgrath6496 6 месяцев назад

I've been there and it's outstanding!

@jbroadnax723 Год назад

That tasting panel segment was insanely engaging. Maybe one of the best 14 minutes of barbecue RU-vid I've watched to date.

@ShepherdAtHome Год назад

I agree. Best bbq RU-vid I’ve watched in a long time!!!

@junkequation 8 месяцев назад

yep, spot on

@kcbbqguy9730 Год назад

"Foil Boat Advocate" made me spit out my drink laughing. So good.

@MadScientistBBQ Год назад

😂😂

@CallSaul489 Год назад

Recovering Foil Advocate

@KGBALLER50 Год назад

I think what’s even crazier is he picked the foil boat one. I mean tell me you love foil boat and then pick it blindly

@enemy-og 6 месяцев назад

Love to see Badger from Breaking Bad doing well for himself, super kind of him to teach Jeremy his secret methods.

@bonillas3 3 месяца назад

😂😂😂

@cjrust9354 Год назад

This is incredibly helpful! I am seriously impressed by the fact that you pulled together such a powerhouse of pit masters and BBQ experts in the same place AND that they were willing to share so much with all of us. Much respect and appreciation for everyone involved!

@joechimento7934 Год назад

What a wonderful gift to the bbq community!! The formulas all there! Appreciate all of you willing to bless us with this freebie!!!

@bladesofarmour Год назад

All of you guys are an inspiration, not only for BBQ but for life. Wonderful you see such great people do great things!

@Craftcooker Год назад

Love seeing the collabs. Thanks for doing this everyone!

@MadScientistBBQ Год назад

It was fun!

@rogerougrah646 Год назад

These guys make a great effort to educate the BBQ community. Thanks!!!

@jacobflores8666 Год назад

"You got my letter." Too funny 😂

@MadScientistBBQ Год назад

He had impeccable timing with it too

@rolandledesma7753 Год назад

I've been smoking briskets for 30 years, but I've uped my my game so much in the last two years with the RU-vid videos of these two guys! Texas bbq will always be the best for me!

@yeshuaiscomin Год назад

This was solid gold! I love following all of you and this was the coolest collaboration in BBQ! Something special going on down there at Goldee’s folks. Hope you catch it!

@FBKen76 Год назад

Seriously the best barbecue video I have ever seen. This video was just so informative. I am planning on trying the foil rest method on my next brisket.

@laurenti_8108 Год назад

This is one of the best BBQ videos I have seen and really enjoyed watching. Thanks Jeremy!

@GoBearsGo95 Год назад

Great stuff. Love how everyone shares recipes and ways to cook.

@sprednxtnd Год назад

Great video. So informative, so cool getting this inside look at the business of BBQ and some of the personalities involved.

@thefoleys2515 Год назад

By far my favorite video! This is a “New School” bbq heavy hitter list of people.

@joesebalj956 Год назад

Jeremy, I met you at Windy City Smokeout this year, (motor boat guy 😂), thanks for taking time out of your busy day to discuss offset smoking and methods with me. This is the best video you’ve done yet, was so excited to watch it and hear comments at the end. I’ve always wrapped in paper but think I will be trying foil boat and then maybe the Goldies way. Starting at 200- 225 first couple hours to get that smoke locked in like we talked about, then bump it up. Thanks for the awesome vids!

@Drew-di6nt Год назад

This is why I love your videos. The in depth research is why I watch.

@mikellenos8994 Год назад

Great collaboration videos! Keep them coming! Can't get enough of you and Chud!

@stephenwilson3332 Год назад

This might be my favorite video of all time. Everyone involved are collectively my favorite. Also - I really appreciate Goldees being so open about how they do things and working with content creators.

@bryanrulz3904 Год назад

Chud is such a boss. Thanks for doing this Jeremy. Very informative and fun!

@joshstuhlsatz905 Год назад

I've gone foil boat this year, I was not wrapping for a while and that was how I liked it till the boat.. Tired paper and wasn't sold on it. Started out foil wrapping way to early for a long long time. Goes to show there is always a different style to try and learn from. Will be trying a foil rest at some point for sure.

@trryhin Год назад

This was great! I don't think I've ever cooked a brisket or anything on the smoker the same way more than once. Love experimenting!

@Todd.T Год назад

One of the only channels that makes me hungry for brisket,, while I'm eating brisket.

@delacruzjeffrey Год назад

The best video out on RU-vid PERIOD.

@brianakers2719 Год назад

Great video! What I've been doing is wrap in paper to finish it off and then I wrap in another layer with foil when it comes off. I shoot for a 4hr rest. I like my results but I might just have to try that foil boat method. Cheers!

@pelekibland Год назад

Thank you so much. I really enjoyed the levity you and all the hearts had in filming this.

@pelekibland Год назад

GREATS!

@jda7819 Год назад

Awesome video. Love the feedback from people that clearly know what they're talking about. With that being said the moral of the story is that you can use any of those methods and you can make some world class brisket. I have not tried the Goldie's method myself, but I'm certainly going to give it a try.

@CoolJay77 Год назад

What a great video! Kudos to the team at Goldee's for participating and allowing this to happen. And full appreciation to everyone's honest and unbiased thoughts. Like Harry Soo would say, this is about sharing BBQ love!

@rickwood8340 Год назад

Jeremy... Can't begin to tell you how much I enjoyed this video. I am an absolute rookie with brisket and this is great information to have. Over time I have really enjoyed watching the videos that your guests have put out as well as yourself. I just subscribed so please keep those videos coming. Rick in Jax, FL

@epegr1075 Год назад

This was an awesome video! So fun when you can get a group of great BBQ people together, keep up the great work!

@TheDuganater Год назад

Lol'ed at that cut after Jeremy said "oooh, what's the deal between you and Brad?"

@MadScientistBBQ Год назад

😂

@thefoleys2515 Год назад

💯

@thorshumate3859 Год назад

Now I need to know more!

@thefoleys2515 Год назад

@@thorshumate3859 me too

@andrewchiu6226 Год назад

All that smoke indeed lol!

@chromedome1975 Год назад

Ha!! "oh, you got my letter" Brad seems like a fun dude to hang around. You too.

@DatAtlDevilDawg Год назад

DEFINITELY enjoyed this. Cool watching some of the experts you follow in one video collaborating. I'll watch this a few more times and try each as well.

@ChefGreen 10 месяцев назад

The panel discussion here is incredible. The best chefs I've ever worked with think they are the best, but are also massively open to being proven wrong, and you could see that here. Great video, thanks! I'm doing my first brisket for the 4th next week and I'm going foil rest - if I can figure out a 150 degree warmer between now and Tuesday!

@thomas5495 Год назад

I like brisket so much that I wouldn't turn down any of those ways to cook a brisket if I was offered it. All great ways to cook brisket, I use them all just depends on the mood I'm in at wrap time. Awesome collaboration with everyone, I thoroughly enjoys those.

@MadScientistBBQ Год назад

👍🏻

@TMJ32 Год назад

The tallow isn't smoked on the foil rest and doesn't permiate through the boat. Smoke permiates the paper and so it's essentially being cooked with smoked tallow regardless of whether the tallow was presmoked or not. That's potentially why the paper one had a bigger smoke punch.

@mtmarcy4495 Год назад

Love this. You guys are definitely living your best BBQ lives.

@cccantrell27 Год назад

One of the best channels period. Try and do more cheap bbq vids.

@erikvance7428 Год назад

Anything with you and Chud together, I’m all in. Great videos every time.

@colin10271027 Год назад

I love how Brad comes into his ultimate comic relief in collab videos. He’s genuinely really funny, and that’s hard to reproduce in a scripted solo video.

@Whatsinanameanyway13 Год назад

This is a great experiment. I've tried various forms of the paper and no wrap methods myself, but not side by side. I have to say my personal best brisket cooked on mesquite for 20 hours unwrapped and rested overnight in foil & towels in a cooler. Keep up the great work, love seeing shootouts like this.

@ZmannR2 Год назад

Yikes. 20 hours on mesquite seems it would be crazy overpowering with smoke

@tclark5481 Год назад

Just about the time I think I have my brisket process down, I find a video like this and now have to try something new. Thanks for the good info.

@dmsmsi1054 Год назад

Good job putting this together. Love Chud...."Oh, you got my letter!" lol

@wfodavid Год назад

I attempted to go to college in Austin and I didn't think that there would be a BBQ place that could out-do any of the places in Austin. I went to the Goldee's BBQ class and found out why they are #1. These are The Young Guns! They are the Real Deal!

@realpiece4082 Год назад

Hey Dave, Jeremy said they let them cool down a little before they placed them in the warmer. Since you took the class, did they mention how long, or at what temp they are looking for before they place it in the warmer? Thank you

@wfodavid Год назад

@@realpiece4082 These guys go by feel but I think the final temp was in the 190's and rested until about 140 then into warmer. It seemed that most of the folks there were going to open their own BBQ place or looking to in the future. I'm just a backyard guy that wants to learn.

@Indifference2000 Год назад

Man they all look amazing even before the wrap. My goodness!!! I wish my briskets looked like that

@HungryFreelancer Год назад

I’d like to know this too. It seems like you could possibly overcook the brisket if you put it straight in the warmer in foil at 195. (Which is interesting too, most people pull around 200-203). Maybe the 195 is for margin not to overcook. )

@rogerougrah646 Год назад

Agree with Dan here

@reltius2993 Год назад

Done a lot of briskets, always trying new things. Foil boat is my fave so far but I’ll try the foil rest with tallow next.

@OMGClayAiken1434 Год назад

What an awesome video, love the blind taste test panels. Keep it up Jeremy!

@alfromtx245 Год назад

I just tried the foil rest method yesterday, for he first time. It stalled out around 190 for quite a while. Then it would drop a few degrees, go back up, drop again, etc. But it finally made it. The flat end probed tender around 195 degrees. I wrapped in foil with some tallow that I had smoked, and let it rest in the oven (140-150 F) overnight. This morning, my son and I both sampled the finished product. Wow...it was fantastic. Great fat render, bark, texture, tenderness, flavor, etc. Very impressive and easier to clean up. I'm planning on doing this method again!

@ZmannR2 Год назад

So wild only taking it to 195. I’d be so scared doing that. How did you get your oven that low? My warning feature on mine is at 170

@alfromtx245 Год назад

@@ZmannR2 I'm thinking it was tender because it hovered around 190 for so long. I've heard that the connective tissue breaks down really quickly around 203. It'll still break down at lower temperatures, but it just takes longer. Mine won't officially go lower than 170. But there's a feature where you can offset the temperature up to 35 degrees in either direction. It's in the manual and there's no way I would have figured it out otherwise. Yours might have the same option.

@brisketwizard8004 Год назад

@@alfromtx245 Same here. If you don't have the original manual, you can look up the make, model & serial number on the internet. After setting it 25 degrees lower than the lowest temp read-out (that's my method) and resting your brisket don't forget to set it back to zero offset or your wife will be very upset when she uses the oven while not aware of the offset temp you left it on. Don't ask me how I know !!

@alfromtx245 Год назад

@@brisketwizard8004 Yep! I made the same mistake the first time. :)

@cahoonm 9 месяцев назад

Great. What was your smoker temp and time?

@benjismith593 Год назад

Chud nailed his own method. They all looked great. The Goldie's method surprised me. Chuck really impressed me with going by touch. That blew me away.

@markramsey3785 Год назад

No doubt .. I just feel the brisket and know when it's DONE ... Boss Man

@cannistershot2277 Год назад

You could really see the differences between the different methods' bark formation during the slicing footage. The paper brisket's slices flopped over as soon as the knife passed through. Great video as usual!

@PreppyVibes00 Год назад

Thank you mad scientist you have done it again. We are all craving to be able to smoke the next perfect bite but hey we are all human and may never get it perfect but to see everyone enjoying bbq as friends.... how good.

@bt1089 Год назад

"What's the deal with you and Brad?" Quick cut before the answer 🤔

@jmf420 Год назад

Awesome video. Definitely need to try Goldee’s method soon. As always, thanks for the quality content Jeremy

@olivercribley1553 Год назад

Love the collaborations.... However,.... You can't start off by saying TX #1... Just sayn

@jwiyual Год назад

Awesome video of some of my favorite BBQ RU-vidrs. I'm gonna try the Goldie's methods next and see how it goes. The foil boat method has worked the best for me so far.

@cahoonm 7 месяцев назад

This was the most fun i have had watching ant smoking video.The panel was fun and engaging and love what they do. go Texas!

@matthewhazelwood6520 Год назад

Jeremy, could you clarify a few questions for me, please? (1) Did y’all wrap the Goldees brisket at 195° or when it was probe-tender? (2) How long did you let the Goldees brisket rest and cool down before sticking it in the warmer to rest? Thanks in advance!

@michaeljensen1123 Год назад

Watch at 12:36ish. He says.

@cwcdc 2 месяца назад

I too would like to know about the rest period pre warmer.

@comanche678 Год назад

For me it was the “get it son” lol. I’ll be trying the unwrapped for the whole cook the next brisket I cook.

@wardad5628 Год назад

the country boy showed for a moment

@AriBCantor Год назад

Loved this! Nicely done. Great video.

@mpopky100 Год назад

FANTASTIC Video! Thanks to you and everyone who participated!

@mikebowerstv Год назад

Man this was one of the most enjoyable bbq videos I’ve seen in a really long time. I love that experimentation is always happening to benefit us all! I’m a fan!

@georgeday8716 Год назад

I use the foil boat, chiefly because I cook on a kamado style grill (Kamado Joe Big Joe). With the heat coming from below, even with dual layers of heat deflectors, it has made the most logical sense. I will readily admit that I haven't experimented because of the expense and time. But I think the method will vary depending on what we are all using for our cooks.

@tennesseetodd9996 Год назад

I use a green egg. Was thinking of trying the foil boat next. Unwrapped tends to burn the bottom even with the deflector and water pan.

@cdiddy4561 Год назад

@@tennesseetodd9996 it’s because they are using offset smokers not like an egg that is direct heat

@jordanbabcock9349 Месяц назад

You own a Kamado Joe Big Joe... You haven't experimented because it's expensive.. what logic is this?! You obviously have dough!

@JayHutchG 10 месяцев назад

EXCELLENT video Mad one. Very informative and entertaining. Learned a lot. THANKS!

@JESSSSMITH Год назад

What an awesome video. Best of three worlds!! Great experience from all around giving their best judgment. Great job.

@DePuTyG33K Год назад

Not sure if I missed it, but what temp were you cooking these at and when did you decide to pull and hold them?

@garbageman18 Год назад

Love the Chud and Jirby beef. I asked Chud once on a live chat about Jirby and he told me I was an a-hole lol

@MythmasterFunky Год назад

Why the beef? What happened?

@matthewkatz2411 Год назад

Fantastic video. I love these different cook methods and blind tasting.

@chaddombeck Год назад

“You got my letter…” haha. Awesome vid. Great seeing y’all together like this.

@davidsillers562 Год назад

Great video! Two questions: did you say what temp was used for this cook? And what can home cooks who don’t have a warming oven do - does rendering continue in the warmer for 12 hours? I’ve had a lot of success with a large cooler with the brisket wrapped and in a towel, but want feedback on how long to do that.

@jasong.5279 Год назад

Use your regular oven at 155-170 to keep warm.

@stogels Год назад

Such a great video!! Snow's pitmaster also told me that they DO NOT rest their brisket. Pull it at temp, and when they get to it, they get to it (so some will be rested more than others). Found that interesting.

@MadHouseBBQnyc Год назад

Thank you!!! I Been doing this for years but I use paper at the end bc I always felt foil erases smoke flavor and everyone called me an "idiot". Also being in NY no one takes a "New York Pitmaster" serious. Just more proof there a million ways to make good bbq

@chaseh2371 Год назад

Hey Jeremy, I’m watching your videos from Iraq and have been applying what I learn out here on a smoker my buddy made me. This is one of my favorite videos yet of yours! I look forward to trying Goldee’s method along with the foil boat method, as I’m pretty familiar with how the paper wrapped briskets come out. My 2 questions are: 1) why was the unwrapped one done around 195°? Obviously the goal is probe tender, but I often hear 200-203° is a good general rule of thumb. Reason I’m asking is because the other 2 stayed on longer to “finish up”. We’re they all pulled around that 195° internal temp or did the paper and foil boat go longer? 2) did you learn any good tips on resting a foil boat method? I’m thinking to wrap it in cling wrap or even butchers paper for the rest, but don’t know if that would mess with the results negatively. Thanks bro!

@sakostwwy1903 Год назад

Excellent questions. I hope he answers these.

@BleeBleeChicken Год назад

I'm only taking a guess here, but he more than likely said "around 195" because a brisket is done when it feels done. It could be done at 195, it could be done at 205.. every piece of meat is different. Going by temp is just a gauge, always go by feel.. if the probe slides in like butter... it's done. They were all likely pulled when they were probe tender, then placed into the meat warmer to stay warm until serving time. But again, just a guess here.. If you were to do this at home, there's no meat warmer process to worry about regardless. So basically smoke it no wrap the entire time, then serve. Franklins also does it this way as well as paper wrap.. check out his older videos and he talks about it.

@kamay7021 Год назад

You don’t go by temperate with brisket. Brisket technically can be done by 180. 195-203 is when it TYPICALLY finishes but you’re cooking until the feel. Going by temperature alone can mess up briskets. If you probe and it comes out like it’s tender out like spooning from a jar of peanut butter, it’s done. There’s also jiggle, etc. but this is the basics of it. Happy smoking, hope it helps answer your question :)

@commishg Год назад

I have never met Jirby, but I know he used to work at Franklin. That is why Jirby has the creds and the guts to call BS on Franklin's book and state that Franklin never followed the methods in his own book. Jirby follows his own rules. He uses lighter fluid to start fires. He does not follow the "clean smoke" rule. And he exposes the lie that most Texas pitmasters use only salt, pepper, and garlic. Jirby even mocks Franklin's "If you're lookin', you ain't cookin'" rule with his own rule, "If you ain't lookin', good luck cookin'." I congratulate Jirby for having the courage to call BS on the false information that still controls the Internet BBQ world today. Jirby marches to his own tune, and that is why he has marched all the way to the top of the BBQ world.

@crushingbelial Год назад

Oh dude this was so good. Awesome content, loved the panel

@nrolled2888 9 месяцев назад

That was great! Thank you everyone!!!

@robertdewitt625 Год назад

Great video. Did you let the meat temp come down before placing in holding oven, if so down to what temp? Thanks

@MadScientistBBQ Год назад

Yes and let it cool to 160 I think

@2005Pilot Год назад

@@MadScientistBBQ so what I’m getting is - pull when Almost done (loosening up/ 190-195 ish) then counter rest unti 160 ish, then warmer next 10 hrs.

@jordanbabcock9349 Месяц назад

@@2005Pilotwarmer then eat on day 3. Ssooo tender /s but yeah, rest for 8 or 10 or 12 hours.

@bradgreen8739 Год назад

I'd love to see a similar "challenge" using a Traeger or another wood pellet smoker... I always use paper, but it'd be cool to see what an expert delivers on!

@stephen.g1059 Год назад

I thought OH BOY when I saw the title because I thought you were going to experiment with 10 different briskets lmao this did not disappoint!

@thehappyhogbbqs1450 Год назад

Well I know what I am trying on the brisket I have in my fridge. Thanks for the video. Keep up the amazing work

@BrandonMobley614 Год назад

I follow a lot of BBQ channels on RU-vid. Jirby truly is living the dream. Number one Texas Monthly BBQ joint, ran by guys in their 20s. Their dedication to their craft is truly inspiring. And I'm looking forward to Chuck's restaurant. I've enjoyed watching her over on Jirby's channel.

@AntsBBQCookout Год назад

It's so surreal seeing Jeremy and Jonny together in the intro 😂 this is awesome!

@AntsBBQCookout Год назад

Lighter fluid in a mad scientist video!!!! 😂😂

@jacobevans273 Год назад

@@AntsBBQCookout hey man dont knock on light fluid, i feel like the bbq community has shunned light fluid and it never made sense to me lol if you let it burn off your not gonna get any bad taste what so ever much easier then using a charcoal chimney

@AntsBBQCookout Год назад

@@jacobevans273 I'm def not against it. But Jeremy has been historically more on the bbq purist side, and I think they added in that bit at the beginning as a nod to that. I thought it was hilarious lol

@MadScientistBBQ Год назад

@@jacobevans273 I have no problem with lighter fluid and yes it all burns off before you start cooking. I don’t like to use it simply because it just feels wrong. It’s 100% ok to use

@AntsBBQCookout Год назад

Man great video overall, so much info in it, can't wait to go outside and cook this weekend. I'm trying the goldees sauces and Rubs so this video came at a perfect time!

@JeseeWalker Год назад

In love with this video. Thanks Jeremy!

@Romas65 Год назад

You all are awesome, this is the best you've done, my respects to all of you. Enjoy

@billcole1124 Год назад

Now that you've admitted to liking the paper wrap the least, does this mean we'll start seeing more "full cooks with no wrap; foil wrap at the end", in your future videos?

@UnnecessaryBelond Год назад

Sorry if its a dumb question but what was the consensus? Has anything changed about how you will make brisket in the future? I felt like it was all a bit indecisive

@tristancleary Год назад

Most people preferred the goldees unwrapped until finished, then into foil method. Brad obviously preferred the foil boat. There was love given for all of them, though the paper was probably the least loved. Feels like thats a bit of a dig against Franklin though tbh... Given my love for crunchy bark and the fact that I never need to stack briskets to rest as I only ever do 1 at a time, I'll stick to the foil boat.

@MegaTapdog 17 дней назад

Fascinating. Ty, i learned a lot.

@alfromtx245 Год назад

This is great! I've never even considered the foil rest method, but I might have to give it a try next time. Maybe smoking the tallow ahead of time, just to give it a stronger smoke flavor.

@mikeromero275 Год назад

I really enjoy your videos. A couple of questions. One, where can you buy the rub? Two, I have ALS and can no longer move. My son and I have been cooking and BBQing for several years now. However, this disease has basically limited me to only being able to participate laying in bed and texting him. It sucks, but I really enjoy the time with him and teaching him everything I know. But I would like him to have more hands on teachings. We live in Mansfield and are about 20 minutes from Goldees. I have heard that they offer a class. I would love to send my son to it. I worry that it is very expensive. I am limited cause I can no longer work. How do I get information on the class, and I would like to see if they offer a payment plan in order to attend? Any information would greatly be appreciated. Thanks to all you guys for great videos!!

@jaredkennedy4900 Год назад

Not sure if I missed it, but what was the temp and rough cook time? Watching some of Goldee's videos I know they slowly increase the temps throughout the cook

@cahoonm 9 месяцев назад

I had same questions. Big miss for me.

@Word23 7 месяцев назад

Dont think they did, anyone ever happen to find out? Would love to know

@jimrow6704 Год назад

Awesome Video. Picked up some cool tips and looking for that rub to try. Great video!

@95SLE Год назад

Brisket is hard for me , but I keep trying. I have a smaller grass fed brisket that I will try the foil wrap method on. Thank you for the video, I appreciated the information and insights.

@danielroose8607 Год назад

Do you keep spraying every 30 minutes the Goldee’s and foil boat ways? My rule so far has been that once you’ve got good smoke flavor/bark started (after initial 3-5 hours) you need to spray to keep from drying out.

@homegrilladvantage Год назад

With the foil boat, the fat is exposed and the meat is protected so you dont want to spray the fat and cool it down. Just let it render, UNLESS the bark is getting too too crunchy (it shouldnt at decent temps). Controlling your temps will be key.