This was an AMAZING scene from a pit master! He isn't just good, he is bar non EXCELLENT at what he does! Talk about paying attention to detail. Wow!! Made my mouth instantly want, crave some BBQ.🔥🔥🔥
I used to think Texan's were overconfident on their BBQ, but then I went to Texas, specifically Terry Blacks, and then I understand. In other parts, BBQ is a delicacy. In Texas, BBQ is a religion. It's just not the same.
Thanks for letting the master speak. So many guys are into projecting their own voice into the lesson for airtime. When you have a good guest like this - this crisp edit style is perfect.
That is one of the best brisket videos I have seen. That dude is a worker and a pro! Cool to see guys working being great at what they do and enjoying it. Thanks!
I have never tasted a BBQ as good as Terry Blacks... i have had it in the restaurant and i have it shipped in next day air from Austin to Phoenix. Its that good!!!
This dude is passionate about his barbecue which makes it seem like it's goin to be extremely delish..i love this episode. This pit master is a true og. Cant wait to try it on my way to Austin the next time i go.
went from loving the original Black's to Kreuz, then Smitty's, and now Terry is knocking it out of the park man, very cool and down to earth guy to talk to too
Be careful though, Black’s in Lockhart will try to give you the junk pieces of brisket if you’re not watching. I always order specifically and refuse the “meat for tourists”.
I ate here in April 23, the pit staff were happy to show me the process and seemed passionate about what they do. Food was amazing! The manager saw how much I was enjoying the food and came over for a chat. Im from Scotland and we have nothing like this, one day ill be back!
This man has a career. He is a professional. Imagine the money his efforts generate. Millions a year. It's hard to picture that, this is an operation, no different than a successful manufacturing or technology company. Professional.
What an informative and interesting video. I love Texas BBQ and brisket is my favorite cut. This outfit is lucky to have such a hard-working and engaged young man working for them. Terry Black's is on my wish list for my next excursion into Texas.
A BBQ place like that makes you feel like ur invited to a Pit Masters personal backyard BBQ. Amazing how well this gentleman has learned his craft. Nice Piece-o-Werk Mister ! 👍 😋
Ate at Austin and Dallas TB's. Both fantastic. Will say easily best brisket I have had in last 30 years. Green beans are cooked in some sort of magic butter and Mermaid kisses, unbelievable how good they are. Ribs were great, chicken a home run. Place is awesome. Can't wait to go back. Devin Thomas Mutts & Butts BBQ Team, Prosper Texas
When he said post oak, I knew he knew his shit. Hard to explain but he nailed it. And its the most important piece if you ask me. Man is a true pitmaster.
It's true ! I moved here to north end Catharines ontario from Toronto I didn't know what to do with this huge back yard ,the fastest and simplest was the camp fire and.some sausages on the rood , Ma kids love it! Every time when they go to sleep (my city wife too) I'm coming back and sit put.more wood and just.look at.the fire . It is addictive!
Thank you for sharing and the fire management tips. Most people don't say much about tier fire and wood. You make me want to be a pit master myself even if only in my backyard.Lorenzo TX
I ate at Terry Black's in Lockhart this summer. It was fantastic. Make the stop, you will not be disappointed. Have a Lone Star beer with your meal...perfect!
So , I stay in Lockhart for out of town work but I’ve always wondered the hard work them boys put in on them bbq pits … makes me appreciate the food even more now after seeing all the work that gets put in .
I've always used Red Oak and Hickory mix and never had a problem with what you described as burping it up or tasting it all day 🤔. Just gotta know your wood and how to use it.
read the title and knew exactly which restaurant it was. i live about an hour from there and have never tried it unfortunately but i always hear about how good it is.
My hubs wants to know what kind of knife the guy was using that was trimming the brisket in this video? He'd like to have one of those and our anniversary is coming up. Please reply soon! Many Thanks! Debbie
The one in the video is a twelve inch Dexter russell with serrated edge. Also check out the victorinox fibrox twelve inch with granton edge. If you want to go crazy with it, check out the wusthof gourmet fourteen inch hollow edge .
One of the things I've always wondered is has anybody tried insulating a barbecue? I've never barbecued but I use an insulated rocket stove to camp with and the difference is amazing.
I didn’t realize how much time things sit in the steamer. Boxes, I’ve never eaten at any of these places, but they all talk about the old days, old days never had steamer boxes to relax and hold temp, so is it better then old days ? Or they just need to , to keep up with demand and this is the new style bbq
I wonder why the wood is kept in those metal cages, is it just a nice clean way to store your wood versus a big wood pile? Or is it because people stealing their wood?
At the start he says the briskets have been marinating about 12 hours. What are they marinating in? A wet marinade or does he mean dry rub seasoned ahead of time? Need more info !
Looks incredible. I don't like the food safety of dangling cleaning solutions above the meat at 8:46:00 unless that's just stuff to literally spray on the meat.
It's funny to think about but I do a lot of the same thing while cooking steaks. Rotate frequently, usually the middle is the most efficient. He's absolutely right. It does become a family crest.
2 i use the most is Oak, and Mesquite wood, some times Apple, Peach, or Pecan > Hickory is bitter tasting good on ham and some things but don't use it much
hanks for the forecast! I have a small question: My Safepal wallet contains USDT and I can't retrieve them (bird fee marine inject tag cup put flavor trigger chat topic page) could you explain me how to move them to Binance?
I'm digging these walk throughs (documentary) videos. Puts it in perspective of how much work goes into good barbecue. Cheers guys!
Thanks for watching! We had a great time filming them. They guys are Terry Blacks are masters!
This was an AMAZING scene from a pit master! He isn't just good, he is bar non EXCELLENT at what he does! Talk about paying attention to detail. Wow!! Made my mouth instantly want, crave some BBQ.🔥🔥🔥
Nate is incredible! The guy works his tail off and has mastered his craft. All of the guys over at Terry Blacks are top notch! Thanks for watching!
Some can’t smoke a piece of meat on anything other than what they use at work. Put them on a UDS or WSM and they would ruin it.
He’s full of crap. They are a tourist trap. Period. You want fantastic Que down that way head to Buda. Valentina’s destroys Terry Black.
@russellridge8623 uhh Valentinos closed down...
@@russellridge8623 🤡🤡🤡🤡🤡🤡😂😂😂
I used to think Texan's were overconfident on their BBQ, but then I went to Texas, specifically Terry Blacks, and then I understand. In other parts, BBQ is a delicacy. In Texas, BBQ is a religion. It's just not the same.
Imagine worshipping food
@ChaytonHurlow-u7n imagine taking that comment literally 🤣🤣🤣
Thanks for watching! We definitely don't play around when it comes to BBQ!
*Texans. The plural of Texan is Texans.
A wise.man told me" thinking is overrated " the experience will change your perception 🎉unless you're a " vegan"😂❤
Watching anyone take passionate pride in what they do will always be great to watch/witness/view.
Absolutely! 👊
Thanks for letting the master speak. So many guys are into projecting their own voice into the lesson for airtime. When you have a good guest like this - this crisp edit style is perfect.
This man's passion for his craft is something many people in our time should strive for to make the world a better place.
It's food. Much easier for a fat guy to have a passion for his addiction than someone who clean toiletts.
This guy is the truth! The man knows his craft!
‘if you’re not set up for success, you’re gonna have a hard time finding it’
bro’s my new life coach
"if you wanna be set up, you gotta set someone else up" i second this
Nate is the man! They guys are Terry Blacks are a well oiled machine! Thank you for watching!
Team players love it
Being outside, watching the seasons change, smoke hitting your face.... Sounds like heaven to me!
Really impressive and insightful on a BIG Texas BBQ operation. “Salt, pepper and love” - that makes for greatness.
Awesome that he really explains the specifics of why each step matters.
Great job!
That neighbourhood must smell awesome. 😋
I have done many briskets and i just learned so much more. This pitmaster is a master🙏
That is one of the best brisket videos I have seen. That dude is a worker and a pro! Cool to see guys working being great at what they do and enjoying it. Thanks!
I have never tasted a BBQ as good as Terry Blacks... i have had it in the restaurant and i have it shipped in next day air from Austin to Phoenix. Its that good!!!
This dude is passionate about his barbecue which makes it seem like it's goin to be extremely delish..i love this episode. This pit master is a true og. Cant wait to try it on my way to Austin the next time i go.
I've never seen a better lesson on how to barbecue. You have it down to a science. I grew up in Texas. I miss it. But I love My new home Alaska.
Thanks for watching all the way from Alaska! What do yall have for BBQ up there?
i grew up in Cleveland, Ohio, God forsaken frozen tundra, moved to Texas....i'd rather sweat, than F R E E Z E ..... I J S....lOl
went from loving the original Black's to Kreuz, then Smitty's, and now Terry is knocking it out of the park man, very cool and down to earth guy to talk to too
Be careful though, Black’s in Lockhart will try to give you the junk pieces of brisket if you’re not watching. I always order specifically and refuse the “meat for tourists”.
I ate here in April 23, the pit staff were happy to show me the process and seemed passionate about what they do. Food was amazing! The manager saw how much I was enjoying the food and came over for a chat. Im from Scotland and we have nothing like this, one day ill be back!
That’s awesome!!!
Love seeing a man describe his job with such affection.
Hello
This man loves what he does that’s why the foods so good.
You said it!
The guy loves what he does and takes pride in it! Very refreshing to see!
This is unbelievable. Every minute of every day. Tick tock.
It’s like breathing to these guys. All of them. My hats off man. 👍🍺🇺🇸👊
This guys passion for his job is just inspirational….huge respect from England!!
Thanks for watching from Europe!
That was awesome. He seems like a great guy, knows his stuff!
Nate is the nicest guy around! Honestly all of the guys over at Terry Blacks are incredibly talented!
This man has a career. He is a professional. Imagine the money his efforts generate. Millions a year. It's hard to picture that, this is an operation, no different than a successful manufacturing or technology company. Professional.
What an informative and interesting video. I love Texas BBQ and brisket is my favorite cut. This outfit is lucky to have such a hard-working and engaged young man working for them. Terry Black's is on my wish list for my next excursion into Texas.
What an passionate young man. Keep rocking champ!
Wow, there’s some passion and expertise. The grub all looked mouthwatering.
Really enjoy this type of video. He is truly a master of his craft and it was cool seeing him do his thing.
Very interesting!! Thanks for sharing! Went to Blacks in Austin and had some good stuff!
Incredible job. A true behind the scenes look into real BBQ. Lots of useful information for those weekend warriors!
A man who loves his work, keep it up you're a lucky guy.
The daily volumes are mind blowing. Looks amazing!
What I loved was his articulation.
WOW looks soo impressive 🤤🤤🤤 unreal Passion 👌🏻 Credit to all involved 👏🏻👏🏻👏🏻 I’ll put this place on my to visit bucket list 😃
Seriously though. To see such pride in your work. Wow
A BBQ place like that makes you feel like ur invited to a Pit Masters personal backyard BBQ. Amazing how well this gentleman has learned his craft. Nice Piece-o-Werk Mister ! 👍 😋
A terrific video, Nate is a natural presenter well done to everybody
Texas has the best bbq in the country hands down
Total commitment to what he's doing. Looks like a tough job.
You definitely have to love it to become as good as these guys are!
Ate at Austin and Dallas TB's. Both fantastic. Will say easily best brisket I have had in last 30 years. Green beans are cooked in some sort of magic butter and Mermaid kisses, unbelievable how good they are. Ribs were great, chicken a home run.
Place is awesome. Can't wait to go back.
Devin Thomas
Mutts & Butts BBQ Team, Prosper Texas
Thanks for watching Devin!
Hickory is more of a Southeast and East Texas BBQ wood. Most of the DFW BBQ joints use post oak and some use pecan or a mix.
Amazing. So interesting that only BBQ restaurants will happily share their recipes and cooking methods.
Nate is living my dream.... that brisket looks incredible... i'm so hungry
Loved the tip about wood species you gave.
This guy is awesome. What a great video.
How competent, friendly and pedagogical he is, incredible.
Super. Seems like he knows AND LOVES HIS WORK.
Hey you should open one in Dallas! Bbq is sad here 😢
When he said post oak, I knew he knew his shit. Hard to explain but he nailed it. And its the most important piece if you ask me. Man is a true pitmaster.
Thanks for watching! All the guys at Terry Blacks put in the work!
Great video. Texas BBQ is the best BBQ.
That guy is awesome!!!! Talk about a happy guy that loves what he does. That Brisket looked incredible. Great video. Made me sign up for your channel.
It's true !
I moved here to north end Catharines ontario from Toronto
I didn't know what to do with this huge back yard ,the fastest and simplest was the camp fire and.some sausages on the rood ,
Ma kids love it!
Every time when they go to sleep (my city wife too) I'm coming back and sit put.more wood and just.look at.the fire . It is addictive!
Thank you for sharing and the fire management tips. Most people don't say much about tier fire and wood. You make me want to be a pit master myself even if only in my backyard.Lorenzo TX
I ate at Terry Black's in Lockhart this summer. It was fantastic. Make the stop, you will not be disappointed. Have a Lone Star beer with your meal...perfect!
This guy knows his craft.
So , I stay in Lockhart for out of town work but I’ve always wondered the hard work them boys put in on them bbq pits … makes me appreciate the food even more now after seeing all the work that gets put in .
Us customers have no idea how much work goes into us this perfect barbecue, thanks for all your hard work,
IT IS APPECIATED 🏅🏅🏅🏅🏅
Chris.
I've always used Red Oak and Hickory mix and never had a problem with what you described as burping it up or tasting it all day 🤔. Just gotta know your wood and how to use it.
He’s right. Post oak has a lighter smoke.
That was so cool to see how efficient they are at doing the job 🎉
If I had ten bucks for every meal I've eaten at Black's I could buy a new Vette lol. Excellent video, excellent BBQ.
Best words I've ever heard about business, "If you're not setting yourself up for success, you'll have trouble finding it!"
This is the best-looking setup. Give me 3 of everything😊
You marinate your briskets? In what?
OG Black’s in Lockhart is where I learned about this family. I love some good post oak smoked brisket.
D A M N, SON...I've seen some pretty briskets in my time and those were some gorgeous cuts of beef.
Wow, nailed the temperature within a 3 degree range. Impressive
read the title and knew exactly which restaurant it was. i live about an hour from there and have never tried it unfortunately but i always hear about how good it is.
“Tallow and apple cider vinegar”…. What is the ratio? Is it a mix that’s mopped on? Or tallow first, vinegar as a spray?? How?? I must try that
My hubs wants to know what kind of knife the guy was using that was trimming the brisket in this video? He'd like to have one of those and our anniversary is coming up. Please reply soon! Many Thanks! Debbie
The one in the video is a twelve inch Dexter russell with serrated edge.
Also check out the victorinox fibrox twelve inch with granton edge. If you want to go crazy with it, check out the wusthof gourmet fourteen inch hollow edge .
Wish I could visit. Looks unbelievable.
There's nothing like an American BBQ. I remember my first experience during the holidays over in the US.
This guy knows his stuff! now i'm hungry!
Me too.
Made respect for your passion
Great show.
Thank you.
I’m from west Texas I think I will plan a brisket vacation to Lochhart
Now you done made me hungry !!!!!!!!!!!!!!!!!!!!!!!!!!
One of the things I've always wondered is has anybody tried insulating a barbecue? I've never barbecued but I use an insulated rocket stove to camp with and the difference is amazing.
I didn’t realize how much time things sit in the steamer. Boxes, I’ve never eaten at any of these places, but they all talk about the old days, old days never had steamer boxes to relax and hold temp, so is it better then old days ? Or they just need to , to keep up with demand and this is the new style bbq
I wonder why the wood is kept in those metal cages, is it just a nice clean way to store your wood versus a big wood pile? Or is it because people stealing their wood?
clean wood and probably rain
Learned alot on this video keep up the great work
Very interesting interview.
At the start he says the briskets have been marinating about 12 hours. What are they marinating in? A wet marinade or does he mean dry rub seasoned ahead of time?
Need more info !
It’s equal parts kosher salt, black pepper (16 mesh), and Lawry’s season salt 1:1:1
Slathered with one part mustard one part white vinegar.
@@nathancancel Dude, great job explaining everything. Thank you.
Awesome! Truly inspiring!
Thanks so much!
@@chieffirewood1137 My pleasure! Thank you!
I love a good brisket and those look amazing! I'm not from the US but some day hope to visit a place like yours 🥲
this man is so happy!!
Do you cut the deckle out when trimming?
Looks incredible.
I don't like the food safety of dangling cleaning solutions above the meat at 8:46:00 unless that's just stuff to literally spray on the meat.
Where do you get your beef?
It's funny to think about but I do a lot of the same thing while cooking steaks. Rotate frequently, usually the middle is the most efficient. He's absolutely right. It does become a family crest.
great breakdown of how you do it. 300 briskets,,, wow. im hungry now
Vegans will dislike this video...
I will add it to my favorites and eat while watching. ❤
2 i use the most is Oak, and Mesquite wood, some times Apple, Peach, or Pecan > Hickory is bitter tasting good on ham and some things but don't use it much
Awesome! What is the temp range you cook them at? Great video.
probably 225
Wow. Simply, awesome.
hanks for the forecast! I have a small question: My Safepal wallet contains USDT and I can't retrieve them (bird fee marine inject tag cup put flavor trigger chat topic page) could you explain me how to move them to Binance?
Fascinating, mouth watering
Smoke only needs to be added in the beginning process. After wrapped it basically going in to an oven for controlling temps.
Those numbers make my head spin.