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Bro make more videos

How does that pit cook you have it filled to the brim with briskets.

Is your firebox fully insulated? Fire looks small but was holding 250

You got me with “If you aren’t drinking you aren’t doing it right “ immediately hit the subscribe button lol

Mis en place correct 😃😃🙌🏽🙌🏽

I thought I heard Ruben say in a interview he only uses Prime meats, those briskets said choice

Thank you for this information 😎

Bro, I love your primitive pit but maybe she’s time to step over a 500 gallon go right to the thousand gallon because by the food that you guys produce for pop-ups and stuff is crazy you almost need 1000 gallons running all the time even during your pop-up that things should be running that way you could pull fresh ribs if you need to do then you could do like a Korean style rib at the same time. Keep everything nice and fresh. Yeah I love your channel bro.😮

Bro I don’t care what anybody says I think there’s no serrated knives or garbage just by yourself one really nice Del strong brisket slice 14 inch you’ll never use another night again

Bro, you doing awesome job on your videos and your cooks are great but just move your camera little closer than you don’t have to keep running back-and-forth on your cause that’s got to make it more. Tiring for you to run back-and-forth continuously.

It is pretty dangerous to leave your brisket out for 2 to 3 hours on the counter. It can grow bacteria.

Maybe get someone to run your camera.

You the man brother!! Congrats!!

Great video man- great explanation of every step. 💪

Is your firebox insulated?

Thanks for the video, Jordy. I love ‘em all, man!

Like the upgrade to your cookin area - nice overhead cover you got there - great video

Lets Go!!!!

I want to make my own sausage. I just need a meat grinder, sausage stuffer thingy, some casings, some meat to grind, and some curing salt.

7:19 Ever toast your buns?

Great video brother and very informative. I just subbed to your channel. ...Smoke em if you got em brother

🎉 "Promo sm"

My guy Frank brown, I met him at Wegmans and took a picture with him.

So happy you made another video! Keep em coming man 🎉❤

Thank you for this information 😎

Sausage looks great! I'm thinking of purchasing the same smoker. What options would you recommend? Did you get the standard or fully insulated firebox?

Always wanted to try and make sausage. Great video

Like the new shed you built - great video - very informative - Ted

Awesome video! You have some good content! I have a 500 gallon primitive coming in about a couple of weeks, can’t wait.

Love to see my paisanos making their mark in NYC & worldwide. I'll be taking the family to Bark in the coming days, love that I can patronize a business led by Chef Ruben - a Dominocano de verda!

Temp?

Man Thats looks Great 😎

Thanks for the information 😅

That's Looks Great 😎

That's Looks Great 😎

What size your grill

6:18 This whole time I thought he was bald under the Cowbow hat 😳

Was an awesome weekend, for sure. Great video and was cool to meet you.

Thanks for coming out!!🔥🔥

Finally a new vid 👍🏻

Thank you for this information 😎

Hey Great Work Keep The Smoker Rocking 😎

Few questions. Where and how did you rest the briskets? Also, what happened to the pork butt cook? Looks like it was only rubs and brisket

I have a 250 gallon smoker also. Lately I’ve been skipping the brine and just been seasoning then putting them on the smoker. I put them on the top rack closest to the firebox. They’re hitting 165* in an 45 min. to an hour. Super juicy with crispy skin. I don’t know if I’ll ever brine again. I also spatchcock then split my chicken. Great video and some good looking chicken, thanks

Dang. I'm sure your neighbors don't mind as long as you feed them, but is your HOA cool with you taking over that area with a huge smoker?

A Good Looking Cut Of Meat 😎

Thank you for this information 😎

You guys should do a video on your set up

😅🤣 I love this video. I've passed out a few times on long cooks drinking. I just told them it's Cajun style

Did you keep all the briskets in coolers while the ribs smoked? And while y’all traveled and setup?