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Keep practicing, dude; the road is long and flops are inevitable on the way to perfection

Looks amazing! I’m gonna try those on my next days off.

6 hours.... WT the actual F? That's a long rib cook... maybe your turkey themometer was off?

pour some sand in blocks around the cooking chamber. this well keep your temps longer

where are the hot spots on the smoker?

Awesome! I was interested in constructing one of these cinder block grills for my grilling arsenal. I have since been hesitant due to the possibility of an explosion. I have heard stories of them being prone to explode. Otherwise, they appear to be great for cooks

Love this! I'm trying to figure out how I can make a smaller one right now. I want to make one that is just big enough to cook 1 or 2 briskets at the most, and not take up my entire very small back yard. Like no bigger than the size of a regular back yard stick burner, only a couple hundred bucks instead of a couple thousand lol.

Thanks for letting me know I will be fukin up also😂 I'll be smoking my first brisket on my cinder block pit this weekend

I’m doing this now !

So I followed this recipe for today and the turkey came out delicious and moist! A few changes: 1. I used Guinness Stout 2. I used melted butter, salt and pepper instead of a rub. Basted a few times during cooking. 3. I oven baked it because no smoker. 3/4 of the bake time covered with foil with the last 1/4 uncovered.

Video quality is superb, going to try making the turkey but don’t have a Traeger, so I’m hoping the oven will do! Any recommendations for changes to the recipe for the oven?

Putting it in the oven no longer BBQ in my book

I’m sorry dude but you slapped this thing together didn’t see you once you a level pushing bricks in pulling bricks out no staggering of the layers but you measure where to pot the thermometer.. hahaha I hope it worked well cause ugliest block pit on the internet

Been using a block pit for 20 years! Love it! Hey, you can't rush it. The pork will be ready when it's ready. When you pick up the butt and that bone falls out on its own.......yes sir!!!

Omg I’m going to build this I love this video so much!!! Will build this weekend do I need to buy certain cinder blocks!?

Sear meat before hand, add In mirepoix to deglaze, then broth, and so forth. Looks great man

Wait you didn’t say how the right way is to run the fire

Man, the cool thing is that you are starting old school - I get irritated watching these guys with $4k+ units doing something basic and applauding themselves for doing nothing. You WILL learn so much more than people like that coming from a set up like you have there, than any person who goes out and buys an expensive smoker. Plus, IMO, it's simply more gratifying doing it the old ways. Good luck.

Need more videos man Where you been?

Thanks for the video But I have one question: For how many hours did you cook them and at what temperature.

Very inspirational, pork looks delicious. I’ll try to build one

Yeah I would go by temp not time just get up really early grab a 14 pack and a cigar and just chill. Keep in mind for dense meats like pork you need to give like 4 hours to rest though you probably new that. Can't wait to see you try a brisket!!!

Dont wrap ar 165, whap as soon as it stalls, about 150 to 155, your cook will be more successful just with that simple change. Bring up to between 195 and 199 depending on how far you want meat to break down. Let rest for at least 30 minutes, either wrapped or covered in a pan. Great video

“Wuh-stir-shir” sauce

Another great video sir.

Damn Boy I've been Barbequing for 40 years and you put me to shame!!! no lie...

We are having Thanksgiving at my Brother-in-Law's house, and he wanted a caveman Thanksgiving. So he is deep frying a small turkey. But he asked me to smoke ten turkey legs, guess what brine recipe I am using today? 😉

Looks fantastic, Wade has the right idea with the dry brine.

nice looks good.

wow less than 500 subscribers??? very quality content! you will definitely get alot more following soon!!

Dry brine the thighs overnight to dry the skin out. Run the smoker at a lower temp. Gives you more smoke flavor and lets the skin crisp up a bit more. Looks really good!!

Some Awesome Looking chicken bro!!! Keep up the Good work, and thanks again for taking us along on your journey!!!

In terms of the paper towels. I use old tshirt rages or buy the big packs of Costco auto rags and then wash. I use these for all clean up also. If you don’t want so much to dry up. Either buy fresher chicken. I find organic packed I can just pull right out of the pack. But try and just get from the butcher. But better yet. Pull those thighs out and put them on a rack in the fridge. Salt and let dry over night. 👈 Game changes. Extra crispy skin in that Traeger of yours 😊

I’m thinking some golden Buffalo smoked wings would be right on point!

you deserve so much more attention!

Looks outstanding, I may try this but spatchcock the turkey.

Thank you for the knock knock knock knock knock…….knock knock on the bucket. ❤

Now that looks worth eating.

I love the idea of using beer in brine. I'm going to have to use this. Just a side note; my secret weapon for my turkey brine is juniper berries. They add such an awesome note to a roast turkey. Now, here's my question. I've never smoked a turkey before and I'm curious about going low and slow in my Traeger. I've got a 24 pound bird that I'm going to brine. I'm thinking about about starting it the night before and cooking it for about 12 to 14 hours at 225. What do you think about that?

Dude just stumbled across your channel and your content is really polished. You’ll be 100k subscribers one day for sure.

Do you use Traeger pellets?

lucky us got to see that handsome mug right off the bat!

Another Awesome cook bro!! They Look Awesome!!! Hot sauce makes a good binder for them too,if you want to kick up heat jus a little bit. Thanks for taking us with you on your journey.

Alternate title: “delicious mustard squeeze and paper crinkle ASMR”

Nailed it!

You gon put some miles on the Matheson makin all them right turns boy

When I am I going to get to try this stuff. Oh my goodness, it looks great. Your making me hungry, don’t make me fail my challenge;)

Nice work!! Pork belly is a great cut. Love the wine marinade. Cheers! New sub here!

Hello my dear, now i have to compliment you: the way you present this Brisket recipe with so much passion is just great! Simply beautiful to look at 👍 A dish to my taste that I would like to eat now! Thanks for the effort and time you put into the videos, I appreciate it! 😋👏👍 Warm greetings from Germany and from me, Da Wolfe 😁👨‍🍳