Smokin' Joe's: Home of the Biggest Bite in BBQ. Thanks for another great video. One of the best points you made is how easy it is to use too much wood in a backyard smoker. It doesn't take much wood to get the job done, and that saves you money and heat control problems. The fit and finish of the G2 is a big improvement over Old Country's earlier models.
Thank you Joe...Iam the Weld CWI - on the OCBP plants... Even new (3 years) It has been a wild journey implementing changes AND betering the Products AND stay tuned there Is a Máster plan behind It all... G2 Is the tip of the iceberg ..just wait...apreciate the comments we really taking notes For our customers sincerly.
Fred Flintstone would be proud of you for biting into the brisket like that. There is so much juice coming out of it. A nice cook. The E-bike looks pretty cool. Cheers, Joe! 👍🏻👍🏻✌️
1 cu foot box of GWP wood at Academy = $16.99. Splits are about 11 inches long (no tape measure). A box at Academy was open so I guestimate two splits per row x 5 rows. Some miniature wood is shoved in between the splits, so I estimate the box had 11 or 12 splits in it. The cook took 11 splits. Probably building a coal bed first with charcoal could save a couple of splits. My two cents to figure out fuel cost.
Fantastic job on that brisket Joe! That Old Country G2 did a fantastic cook. I definitely liked that E Bike also, makes me want to do some exercise ! Awesome video! Cheers brother 🍻
Great Brisket...I am interested in this pit and would have liked to have seen more shots of the pit and temps from one end to the other during the cook. Cave man bite says it all about the results! thanks for posting
Thanks for this video. Can you give a fuller explanation of the Wet Aging process used. I get "leave it in the bag," "set refrigerator to 32 degrees" for the "five" days? Also, can this same process be used for other whole meat sections like whole rib, tenderloin or sirloin? Thanks Again.
Simply leave the meat inside the packaging for 15 - 30 days. The enzymes will tenderize the brisket giving you a super juicy and flavorful brisket. As far as other meats, bone in meats can be tricky so dry aged is the preferred method for them.
0:37: 🥩 Smoking a 14 lb brisket from Goodstock by Nolan Ryan on the Old Country G2 Offset Smoker. 4:13: 🔥 Brisket smoking with Hickory wood on G2 Barbecue Pit at 275° 7:00: 🔥 First brisket cook in Old Country G2 Smoker 10:04: 🚴 Electric bike demonstration with max speed of 20 mph. 14:00: 🔥 Brisket cook on Old Country G2 Smoker with a caveman twist
I really like the looks (and price point) of the G2 pit; however, it appears capacity could be an issue. I've just started watching the vids, but all of them show one (large) piece of meat being cooked at a time. I'm guessing 2 briskets or pork butts might be challenging due to the hot spot locations. I'd appreciate hearing from those with the G2. Thank you.
That is a nice pit, even though a lot of it is 3/16" material and not all 1/4" like many youtubers claim.. If it had the same length chamber as the Brazos I'd buy one.
That looks like a wonderful brisket. I thinking about this offset for myself if it produces the same smoke flavor as a larger offset. How did the brisket compare to your larger offset's smoke flavor Joe?
Curious why the wood block for the point? I have seen people use water pans too...but if you leave fat on the point to protect it...and put the point towards the fire source to protect it...and put it far away from heat source, why block/divert the heat? It probably works ok since it is so far away from heat source. If it was closer to the heat, I would think that the wood block or a water pan would force the heat below the brisket where there is no protection and you end up with jerky (which of course softens up in the foil wrap). Anyway...looks awesome.
Is this worth it over the Brazos? Seems a little difficult to keep the temp down with the fully insulated box, sacrificing smoke/flavor by only being able to smolder a small coal bed? Looking for a first stick burner and debating this or the Brazos.
He used 11 splits or nearly 1 cu ft of wood. I don't think it was smoldering. Your comment inspired me to go to Academy and see how many splits were in a box.
One of these days joe im gonna take a bite out of the brisket just like you and then get kicked out the BBQ haha in MY defense ill be like i llearned it from joe! 😂😂😂
Hi Joe. This is Dominic from Japan. I am a Korean living in Japan and I am a big fan of your channel. Also I am a big fan of back yard barbecue. I just started youtube channel 6month ago to let Japanese know how good Texas barbecue is. - No one knows Texas barbecue in Japan. I am going to smoke Wagyu Brisket - I can get 24lb Wagyu brisket @ $170 here- this weekend and I want to use some videos from Texas pitmasters saying "Wagyu Brisket." I don't think there would be a copy right issue for using 2~3 seconds of videos from other channel. But I am asking you because I think it would be very rude if I use other guy's video which his face on it. Thanks.
I normally enjoy the videos, but I'll be honest, the whole bike section should've been a separate video.. but for me, it was that you just went and bit into the brisket... really? The beauty of it is in the cut. 🙃
@@SmokinJoesPitBBQ Still love watching your videos man I wish there was more of them but I like the food truck thing. The forklift thing was pretty cool yeah man keep up the good work I like all the new toys are getting.
@crashcopter6000 I got a dog to make me go for walks. They whine and noodle you to go, so it can be a source of motivation. Also, if you can start Keto or carnivore. If you can retire early it is easier but you may have to wait to 65.
Never seen anyone take a bite out of a brisket like that. A first for me. It did look very good Joe.
Smokin' Joe's: Home of the Biggest Bite in BBQ. Thanks for another great video. One of the best points you made is how easy it is to use too much wood in a backyard smoker. It doesn't take much wood to get the job done, and that saves you money and heat control problems. The fit and finish of the G2 is a big improvement over Old Country's earlier models.
Yes sir. There are lots of upgrades and this is their best Pit yet in my opinion. 👍
Thank you Joe...Iam the Weld CWI - on the OCBP plants... Even new (3 years) It has been a wild journey implementing changes AND betering the Products AND stay tuned there Is a Máster plan behind It all... G2 Is the tip of the iceberg ..just wait...apreciate the comments we really taking notes For our customers sincerly.
I love how straightforward and informative the content is and how amiable you are.
Fred Flintstone would be proud of you for biting into the brisket like that. There is so much juice coming out of it. A nice cook. The E-bike looks pretty cool. Cheers, Joe! 👍🏻👍🏻✌️
Man that bite was epic and made me rewind Joe! You're a beast of a TH-camr!
🤣👍
That bite was savage. My briskets finish in 8 hours in my oaklahoma joe offset. Nice job joe.
That cave man taste test was awesome!! Great looking brisket, Joe!
Thank you for watching 👍
This brisket only saw 5hrs of smoke and produced an amazing bark like that. I think it's time I get an offset!
1 cu foot box of GWP wood at Academy = $16.99. Splits are about 11 inches long (no tape measure). A box at Academy was open so I guestimate two splits per row x 5 rows. Some miniature wood is shoved in between the splits, so I estimate the box had 11 or 12 splits in it. The cook took 11 splits. Probably building a coal bed first with charcoal could save a couple of splits. My two cents to figure out fuel cost.
We call It in OCBP mejora continua...no one saves cents but in the long run they turno to thousands.... Apreciate the comments... 😮
Awesome video. Keep up the great work. Love the e bike makes for great workouts. 😅😅😅
That is an awesome looking brisket. Great video, Joe.
Thank you!
Fantastic job on that brisket Joe! That Old Country G2 did a fantastic cook. I definitely liked that E Bike also, makes me want to do some exercise ! Awesome video! Cheers brother 🍻
Thanks BAT! It's crazy how little wood it takes to run that pit. The e bike is pretty savage too. 👍
Awesome job, Joe!
That's a nice smoker Joe. I enjoyed the bike ride too!
Thank you! 🚲
Joe - why did you put that idea in my head??? I'm taking a huge bite out of my next brisket!!!!!!! That was so cool!
I want everyone to experience that. Such a great feeling!🤣
I don't share vids often - but I shared that. You just started something sir. It's gonna be everywhere! @@SmokinJoesPitBBQ
Look at Joe reenacting his childhood cartoons acting like Captain Caveman...LOL Brisket looked damn good off that new pit Joe!
6 hrs to cook but that 12 hour rest was the key to success.
GO PACK GO !!!!! GO PACK GO !!!!! GO PACK GO!!!!!! Love you Joe!!!🤣🤣
🤣🤣🤣🤣
@@SmokinJoesPitBBQ you were the first person I thought to raz….I don’t know any Cowboys fans
@BluePiggy97 it's been rough buddy.
Great Brisket...I am interested in this pit and would have liked to have seen more shots of the pit and temps from one end to the other during the cook. Cave man bite says it all about the results!
thanks for posting
Fantastic looking Brisket and super 👌 👍 cool 😎 E-bike.🚴♂️ Great content as always my brother. Cheers!
Thank you my brother. 🤘
Absolutely epic Joe. Love the video.👍😎
Thank you Bob. 👍
Thanks for this video. Can you give a fuller explanation of the Wet Aging process used. I get "leave it in the bag," "set refrigerator to 32 degrees" for the "five" days? Also, can this same process be used for other whole meat sections like whole rib, tenderloin or sirloin? Thanks Again.
Simply leave the meat inside the packaging for 15 - 30 days. The enzymes will tenderize the brisket giving you a super juicy and flavorful brisket. As far as other meats, bone in meats can be tricky so dry aged is the preferred method for them.
Well, done cook....no talow needed,tells it all👍🏾
Dude, that caveman bite!! I need that! 👍
0:37: 🥩 Smoking a 14 lb brisket from Goodstock by Nolan Ryan on the Old Country G2 Offset Smoker.
4:13: 🔥 Brisket smoking with Hickory wood on G2 Barbecue Pit at 275°
7:00: 🔥 First brisket cook in Old Country G2 Smoker
10:04: 🚴 Electric bike demonstration with max speed of 20 mph.
14:00: 🔥 Brisket cook on Old Country G2 Smoker with a caveman twist
🤘
Dude, that was so unexpected and funny!
🤣 Thank you for watching 👍
Lol, now the most savage bite on TH-cam! Still haven't figured out my Myspace password. 🤣🤣
🤣
Excellantlents, my friend!
Thank you!
Great video joe it’s looks so good😀
Thank you Wasp!👍
“Smokin Joes Cycle Time” 😂
🤣
I really like the looks (and price point) of the G2 pit; however, it appears capacity could be an issue. I've just started watching the vids, but all of them show one (large) piece of meat being cooked at a time. I'm guessing 2 briskets or pork butts might be challenging due to the hot spot locations. I'd appreciate hearing from those with the G2. Thank you.
Great cook Joe! That bike is really cool!
Good stuff Joe as always
Bro I'm loving the bike! Brisket looks good man!
That is a nice pit, even though a lot of it is 3/16" material and not all 1/4" like many youtubers claim.. If it had the same length chamber as the Brazos I'd buy one.
its not the tool its the pitmaster, looks good
That looks like a wonderful brisket. I thinking about this offset for myself if it produces the same smoke flavor as a larger offset. How did the brisket compare to your larger offset's smoke flavor Joe?
Let me know when and I'll take you to the bike trails on the North East side 🤣 #BikesBigBitesBeerAndBBQ 🤘
I'm scared. 🤣
Curious why the wood block for the point? I have seen people use water pans too...but if you leave fat on the point to protect it...and put the point towards the fire source to protect it...and put it far away from heat source, why block/divert the heat? It probably works ok since it is so far away from heat source. If it was closer to the heat, I would think that the wood block or a water pan would force the heat below the brisket where there is no protection and you end up with jerky (which of course softens up in the foil wrap). Anyway...looks awesome.
Just to block the intense heat and keep the point from over-cooking.
How many briskets can you jump with your bike? It is only a matter of time.
When I was younger I would've jumped a 12 pack! 🤣
Curious on your thoughts of the Hickory smoke flavor in comparison to the typical post oak.
It was similar but I liked it. If anything, it was a little stronger smoke flavor but with hickory flavor. It was really good 👍
How does that smoker compare to the Oklahoma joe offset?
This smoker is built better. The insulated firebox on this Old Country is a game changer. 👍
Nice! How much wood did you end up using for this 7.5 hour cook?
I believe it was 1 1/2 boxes. 👍
Is this worth it over the Brazos? Seems a little difficult to keep the temp down with the fully insulated box, sacrificing smoke/flavor by only being able to smolder a small coal bed? Looking for a first stick burner and debating this or the Brazos.
He used 11 splits or nearly 1 cu ft of wood. I don't think it was smoldering. Your comment inspired me to go to Academy and see how many splits were in a box.
Brozos 1 or g2 what to do, all ready have #1,do I need g2?
Definitely the G2. Having an insulated fire box is a big deal. 👍
One of these days joe im gonna take a bite out of the brisket just like you and then get kicked out the BBQ haha in MY defense ill be like i llearned it from joe! 😂😂😂
Do it! 🤣👍
I don’t like bread on my brisket sandwich either! Bike is Nice!😅😅😊
Thanks Stan. 👍
When you go to hold the brisket overnight shouldn't you vent it and let the internal temp drop so the cooking process stops?
I don't vent it but I do let it come down in temp to 165. I didn't in this case as my warmer wasn't up to temp. 👍
Did you season your G2 inside and out. I just got one.?
Now that's a thumbnail I haven't seen LOL
Hey Joe, was the brisket flash frozen then placed in cryovac bag? I heard that once it’s flash frozen the aging is stopped.. thoughts?
This brisket was never frozen. It was shipped fresh and I never froze it. 👍
How many splits did you end up using? As always, another great video. Thanks Joe!!! Please consider wearing a helmet when riding your bike.
I used less than one box. About 11-13 splits. 👍
Is 32degress freezing?
Excellent video! That brisket looks amazing.
This is random, but what’s the music you have playing in the background as you’re seasoning?
So you think spend a little more and get a OC G2 vs an OJ Highland?
Definitely the G2.
@@SmokinJoesPitBBQ Thanks brother. That’s totally what I was thinking based on the features here.
Hi Joe.
This is Dominic from Japan.
I am a Korean living in Japan and I am a big fan of your channel.
Also I am a big fan of back yard barbecue.
I just started youtube channel 6month ago to let Japanese know how good Texas barbecue is. - No one knows Texas barbecue in Japan.
I am going to smoke Wagyu Brisket - I can get 24lb Wagyu brisket @ $170 here- this weekend and I want to use some videos from Texas pitmasters saying "Wagyu Brisket."
I don't think there would be a copy right issue for using 2~3 seconds of videos from other channel.
But I am asking you because I think it would be very rude if I use other guy's video which his face on it.
Thanks.
I like the bike..good price too.,,,I don't know your weight but I'm 350 lbs....can it handle me?
Yup, thanks for watching. 👍
How much wood did you need for the cook 2 boxes?
Not even 1 full box. 👍
Off topic, but I'd edit out your street name and house number. Internet creeps out there. Love your videos!
👍 Thanks for watching
when you hold the brisket do you let it come down in temp or put it straight in?
This one went right in. I normally let them cool a bit but since the temp on my holding cabinet wasn't up to temp, I threw it right in . 👍
@@SmokinJoesPitBBQ did you notice any difference from putting it right in vs letting it cool?
@aram325302 it definitely wat more fall apart tender placing it directly into the warmer.
how many brisket can you cook at once?
Probably 4. 👍
How many boxes of wood did you go through for the cook ?
Not even 1.
@@SmokinJoesPitBBQawesome!
How well did it maintain the temperature?
Perfect. The temperature never fluctuated one bit. 👍
@SmokinJoesPitBBQ I want to get one for my self as soon as I sell a kidney .
@@8Nguy1948 🤣
Joe, YMCA -- The bike is useless. E Bike is to Lazy Boy as Snicker is to Kit Kat.
🤣 okay 👍
Pro Max 100s? That's like 3 stacks lol
I normally enjoy the videos, but I'll be honest, the whole bike section should've been a separate video.. but for me, it was that you just went and bit into the brisket... really? The beauty of it is in the cut. 🙃
🤣 Gotta have some fun with this stuff or I'll go nuts!
Yea jose, live a little bro
I've been watching you for a while now. You are selling out. I don't blame you, but I fear it's going to hurt your channel. Thanks
If you want to send me a monthly check of $6000.00 per month I'll quit promoting stuff. Deal?
LMAO.....bite it like a caveman
Maybe man up and buy a motorcycle what exercise lol
Heck no! I saw a really bad wreck on a motorcycle and I stopped to render aid. I don't wish anyone to see the things I saw.
How did you like the hickory smoke flavor compared to other wood types?
Was wondering if you’re still on your keto diet is it is it working?
I'm not anymore but it worked. I need to get back on it. 👍
@@SmokinJoesPitBBQ Still love watching your videos man I wish there was more of them but I like the food truck thing. The forklift thing was pretty cool yeah man keep up the good work I like all the new toys are getting.
That doesn’t seem like an exercise bike if you’re pushing a button and you’re not doing anything, right
You need to go rewatch the video. 👍
I'm about to turn 60. Getting out of a chair qualifies as exercise. You can pedal if you want to... You bet that's exercise! @@SmokinJoesPitBBQ
@crashcopter6000 I got a dog to make me go for walks. They whine and noodle you to go, so it can be a source of motivation. Also, if you can start Keto or carnivore. If you can retire early it is easier but you may have to wait to 65.