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What was the temp after putting them in the pan? Details kinda left out.

So ya flipped em halfway through the first cook?

So what's the point in making a video if you leave out what temp and length of time you smoke them at, why do you think people are watching it for. SMH

Thanks for the idea!!!

Thanks for the advise! Doing this tonight! Got a portable pellet to do small cooks and not fire up my big vertical smoker and the portable was perfect for all i needed except for the no handle to open sear plate... thanks again!!

I've seen so many modifications on these things. I really don't think these Smokers are worth their money. They should be forced to discount these things dramatically for parts and labor.

I’m smoking these tomorrow I want a long smoke for breakdown of the chicken so it’s juicy and flavourful with crispy skin not rubbery

Do you have the exact recipe with quantities for everything ?

No we couldn't see crap - because your camerawork was pretty much terrible as crap! Tired of wasting time with these youtube videos.

I'd buy you a beer if you where here right now!! Just did this, like it way more than using nuts on a threaded pipe!

God damn genius, so simple yet soooo helpful!!

Video is no help at all no temps no real info at all

Just a reminder… you can’t brine a “butterball” turkey or other birds that have been factory injected, as they have already been pumped full of liquid.

The only thing I do different is instead of cider I go with pineapple juice. Super good recipe and thanks for sharing 👊🏻

Drill a hole in the un-threaded rod about 1" from the end. Size the hole to fit a hitch pin clip (Lowes or HD). About 3/4" from first hole, drill another hole sized to force-fit a piece of round stock (like a cut off nail). This will allow you to push/pull the slide plate with the advantage that the plate can be easily removed just by by pulling out the hitch pin and withdrawing the rod. Rod, hitch pin and a cut off nail, your done for under $10

Cool video. I’m thinking of making the trek this year. Was it worth it? Have you been to any of the other years?

Great video! Please tell us the bending points on the rod lengths for the exterior handle and the two 90 bends that youve mentioned at slider point 03:42 minutes. Thanks!

How did you tape that off and get the same on the other side

Great video! Thanks for posting!!!

My new pit boss came with a seat plate and rod. Sucks for these guys.

Did u use the loin cut or the butt? I think the butt is much better. It won't dry out like the loin cut.

I don't put BBQ sauce on mine unless it eat it. Cause i like to use it on and in other things. Like a sandwich. or in a warm tortilla. Yum or even other things > Like chop it up, put over spaghetti noodles with spaghetti sauce YUM 1 more. i like to use the ribs for breakfast. YUM

nice little, useful project! It looks awesome. Good job with the Dremel too.

That sauce looks like Carolina Gold?1

Hell ya

That looks fucking good man for real!

nice going to do mine in a day or two but best way I have seen yet

What temp did you have your smoker on?

What did you do so that way it doesn’t leak or that little hole

Why do you click bait viewers. How to make sausage's and you dont pit the quantities of spices...yeah rite.. down vote for me!

Nice looking cook. Finding affordable cuts and making it delicious is what BBQ is all about. Love it! Subscribed.

i need the specs

Looks amazing..

Love the LOVE!! Thanks, and good job on the video!

Woodglut plans are amazing!

How long is the Q - what’s the best time to arrive?

Looks great. I notice you didn't measure internal temp, just went with time.

Paper towel to apply mustard? Mixing up rubs. Worst BBQ video I have seen in a while.

Best looking one in a while. Nice.

Glad i found this video. Have some country style ribs i was going to throw on the smoker tomorrow.

Great video. Exactly the information I was looking for.

Man I have alot of trouble getting crispy skin on chicken and stuff I cook on my pellet smoker got any idea it's a pitboss Lexington seems like when I cook even at 300 I have to turn up to 400 for anything to get crisp never got that golden brown color

Great video! Thanks - I'm new to the pellet grill.

What flavor of pellets did you use.

The smile on your face after tasting the food says it all. I'm from Seguin, I get to enjoy The Bean pretty often.

Thank you very much for the advice on the mod! Followed your instructions step-by-step and this has to be one of most practical mods to have done on my PB700fb. Smoke (and sear) on!

I know. No pit boss temp setting…no like for you

Nice tip. I swapped my slotted sear plate for a solid one to better control heat distribution. Only problem is that the tab for the rod is in a different location. This will come in handy!

Great Job thanks for sharing......

The K.I.S.S philosophy, thanks for the Enlightenment.......