วีดีโอ

Awesome video. Thanks. Prime rib is on sale this weekend in my area. I’m going to cut it into steaks since it’s only my husband and me. Thanks for sharing.

what lengths are your splits?

I think it’s little over cooked.

" It's ready! "

😂😂😂

Al Jolsen Thanksgiving.

Poor bird.

any feedbacl would be great th-cam.com/video/8AmH6rQ6itc/w-d-xo.html

How many lbs did you pick up

Boyyyyy 😂😂😂

Thats still alive😅

I just trimmed my brisket in accordance with this video. I have seasoned her up, I knew the cow it came from, a Charolais X Herford. Some of that fat on the cap was hard, I have experienced fat like that having a harder time rendering down during the cook. I am going to add Bison tallow before, I do the full wrap in butcher paper. I will only go four to five hours in the smoker and finish the rest of the time in the oven in the house. I will cook until 195°F to 205°F (90°C to 96°C) internal. It will rest it in my old fashioned blue speckled enamel roasting pan in blankets in a cooler until serving for dinner bearing in mind that 150 internal that you mentioned. Thanks for making this video.

Hank has some of the best one liners.

Black turkey

Like the video, but sharpen your knife.

Not worried about it. Also to me it seems like the strip loins that go into cryovac don't seem to make great steaks. I have now bought both a choice and then a prime strip loin in cryovac from Costco. I cut them into 1.5 inch NY Strip steaks. They tend to be very narrow steaks in comparison to just buying a pack of strip steaks from costco or the grocery store, and both were very tough, with a vein that runs through the middle of back half that is just inedible. Idk, maybe Im just cutting them wrong even though I've watched a million videos on it. Ive actually resorted to blade tenderizing them with a jaccard, right before I dry brine them overnight. That does help, but they are still pretty tough. I was disappointed with this, especially the prime one. My theory is that they take the best looking strip loins and turn them into steaks, then sell the rest as whole roasts.

what grill are you using to hold the charcoal and place the rotisserie on top?

Good stuff. Even for you, Googs. 😂 cheers homie

LOOKS KILLA.

So I'm assuming the meat doesn't fall off the bone?😅

Does it cook evenly?

Looks burnt to me

NICE JOB AJ 👏!🔥🔥🔥🍺🍺🍺

Nope

We do tha PR for the longest 🥴

That drum cart makes this thing so much easier to use. I have yet to hang any meat on my PBX but soon hopefully. Looks good!

Hey AJ, Russ jones directed me to your channel. Glad he did. Great video.

@monta247 You can see so one holding the top in the first couple seconds. You gotta pay more attention buddy.

Thats a nice but if you can't stand there for thenext three days they will never get done and w/o the top they will possibly spoil .putl a top on the barrel and place the outllet/stack below the meat, so that you can trap the smoke and the heat and get that barrel off the deck.

Nailed it AJ 🔥🔥🔥🍻🍻🍻

Wooooo...Looks GREAT! Yep, I see it! USS

That’s right AJ 🔥👊🍻

noice

They almost look like briskets

Creative AJ 😂👏👏👏🍻🍻🍻

Nice......I've also been experimenting how to make a crispy smoked wing and like you, smoke then grill, but that chill fridge rest will def prevent overcooking, great tip! May your future wings be crispy and tasty!

Bon travail !

Gimme dem wangs! YUMMO!

I want wings now...

Hey Googan, Your thumbnail got my attention!! that's the winning photo of the Picture Perfect Meal #4 🏆 after watching this video I got to agree why everyone chose yours to win!! awesome job AJ 👍🏼

So I smoke...grab a beer from the refrigerator and then grill some wings

Nice job. AJ 👏 definitely nailed it, brother 🔥. Have to try this method 👍 🍻🍻