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where did you get that rack ?

cool bro good job 👍🏽

This looks like a great recipe. I have a pork roast rack in my fridge I think I'll put on my Z Grills pellet grill this afternoon.

Can you cold smoke with that model?

You know you like smoked meat when you do it in the cold with it snowing and snowing on the ground lol

The main problem for me with the smoker as it is now is the proprietary wood bisquettes. They are ridiculously priced as they are currently the only available ones on the market I can find. Wood pellet are about $1 to $1.25 a pound, whereas these bisquettes are over $14/POUND!!!! That's crazy! The other is the undersized heating element. No thanks.

Great video! I'm new to BBQ world. Suggestion, In your video display the rubs long enough to get product name. I know you mentioned them, but it was too fast for me to get the names. Another option is to simply list them as part of your video presentation. Thank you for time & effort you put into these videos. I found them informative.

what bbq did you use in this video, thanks

Bro. I tried this today on my recteq. I did a much smaller butt, used my fav seasoning, hickory pellets, 300 the whole time. Amazing! So juicy!

This is the second recipe I found. Way better than first recipe. I give this recipe⭐️⭐️⭐️⭐️⭐️. This needs to be a preferred choice and method on YT. Thanks for your help

What temperature does your smoker need to be at when placing meat on?

DON"T BUY THIS P10 MODEL

I have cooked a lot of food on my KJ, but I am not sure that this type of grill is the best way to cook a brisket - it presents a number of issues.

Did you use a specific flavored pellet ?

Beginner here! We followed your how to today, great!! Perfect color, taste on point however it didn't all fully pull apart. Temp was there. Maybe because I used a boneless instead of bone-in? Should I have left it on for a little longer?

I like how you eyeball ingredients. I cook like that too. Thanks for the recipe.

Thanks for the recipe boss. Came out great!

No need to spray they won’t dry out they are loaded with fat. Leave them be to cook.

I’m a big fan of anything “Meat Church” and have all of their seasonings. I was looking for a smoker based appetizer for a family dinner. This will definitely do. Thanks!

My only complaint is I didn’t get a bite.

I have had several Bradley's. Make sure you do the heating element upgrade. The guy on Pull My Pork shows you step by step.

👍👍

Total cook time??

Let’s go jets!

Say 1/4 cup to half cup of orange juice……precedes to dump about 2 cups in

I’ve been using this method for a whlle now, perfect every time

Thank you

They’re nice when they work. My first one showed up damaged, Bradley replaced. Two years in the sensor went out for the biscuit heater. Four years in the heat elements went out, not worth repairing. $800 for a disposable unit is way too much. You would think Wayne Bradley would build a quality unit. Bradley customer service is nonexistent, you will never get a live voice. Looks like my next smoker will be a Cook Shack made in the USA no China junk like the Bradley.

enjoyed the video

What temp should the bbq be if using propane bbq

Rubber steak. Trash it

I dont even like mayo but im still trying this!! Looks amazing

So helpful!

Why you gotta say your name like that bruh? Quit that.

GO JETS!!!

If I were to smoke it on my Traeger at 250 degrees, how many hours for 135/140 internal temp? Thanks In Advance!

I just got a Lexington pit boss smoker what temperature should I smoke it and how long please let me know

that is chice NOT prime

Thanks for the clear and specific explanations!!

Just did this for Easter, super easy and turned out amazing!

Nice recipe. My ribs have all the smoke and all the flavor I was looking for, but unfortunately they're extremely chewy. I will try to fix this with a 50/50 apple cider vinegar/water solution and the ribs on a baking sheet covered in foil in the oven at 275 F degrees for another hour to an hour and a half. Wish me luck!

Why do you not use the probe that plugs into your smoker?

Great video. Thanks. Everyone else cooks it like a brisket to 203 My question is how tender is it at 130

When you say half way are you saying when it's 70F ?

Mayo is oil and egg

Very informative. Thank you.

I brined the rib roast in salt water for a couple of hours, then smoked for an hour at the smoke setting on my Traeger, then increased the temp to 225 degrees F until the internal temp reached 100 degrees F then increased the temp on the Traeger to 350 to slowly bring up the internal temp to 135 degrees F then pulled the roast to let it rest, the internal temp increased slowly to 145

Lookin delicious bo$$

I like the rub recipe except for the Rosemary I'm allergic to it

I'm totally new to the smoking game. This Bradley seems like it's idiot-proof. Good first time smoker for folks like me?