Thank you for putting the content out you make it look easy, I'm just starting with my 1975 I haven't even seasoned it yet but that will happen very soon, doing the research now. Thanks for the info
I heard you in central Florida! Might letting me know where you source your wood from? I’ve got some wood from someone on Facebook says it’s 6 months old reads about 20-25 % moisture but can’t know what I’m looking for.. seems like you have good amount of wood and love to know if you have that trustworthy wood person
FB market place... as long as it's not rotten wood or pine wood, you are good.Seasoned wood should be lighter and darker color and if you use a moisture meter ...it should be under 20% to burn clean. The most common wood around here is live OAK or water oak. I prefer live oak and it's easy to find. pecan is good too.find a tree service guy and he most likely sell fire wood.good luck
Hey man great vid. Are you having issues with rust? Do you use cover? I see some rust patches or is it wear and tear? I’m thinking of getting a 1975 but don’t have the time to baby it between cooks. I thought as long as there is a cover it was all good…
I live in Florida,even with the cover..this thing still rust.nothing major though.just apply a coat of any oil when it’s hot and you should be good 👍🏽👍🏽
The cooking area of a Fatstacks 120 and a Workhorse 1975 area almost the same. 47”x23” main grate for both. 48”x17” upper grate for the Fatstack and 40”x15” for the Workhorse.
Great video! Thanks for sharing that experience! Did you need to use more wood to cook 6 brisket’s or is it the same as cooking one brisket? Did you need to add more wood more often?
Awesome video, I have the pit but not nearly the skill. What is the heat deflector you have added on the far right? Do you use it always now or just when you have the pit loaded?
The fat on the briskets look pretty rigid/firm during your trim. Are you trimming semi-frozen? If so, how long do you let them defrost and do you find it to be easier?
Killer video as always. I'd love to see what you do with your left overs in the freezer. Since I got my 1975, the meals I create out of the leftovers is what wins the family over, especially my wife when we're making delicious meals 7 days a week and not going out to eat.
Awesome smoker and great cook!!! I’m in central Florida too and can only find my pecan wood at academy sports. Where do you source yours? Keep up the great work!
Just cooked first brisket on new 1969. Lots of rendered fat in the cooker. Hard to imagine what six will do. You must have your pit slightly elevated on the fire box end to push grease towards the clean out drain. Even the new dam won’t stop that quantity. THANK YOU for commentary regarding leveling pit. Helped this newbie.
I do have my pit elevated .I have a jack underneath the fire box,I almost had a grease fire when I just started cooking on it.i have a drain on the other end of the cooking chamber and a bucket to collect rendered fat.
Good question! dish detergent and warm water with a cloth .then some peroxide to sanitize afterwords.i m not to worried about beef on wood.Poultry on the other hand is very dangerous ...that's why I have a separate cutting board for that.thank you for watching 🙏🏽🙏🏽🙏🏽
Can u please tell where u got that cutting board ?
www.amazon.com/Legnoart-WB-XL-Gourmand-Cutting-Natural/dp/B01CG8BVQA
I appreciate the amount of work that went into this!
anytime brother
This is epic 🤯 great job on these. Fun to watch you go to work!
Thank you brother 🙏🏽🙏🏽🙏🏽likewise 💯💯I’m enjoying all your barbecue science you’re putting out 🔥🔥congrats brother👍👍👍
@@BackyardWarrior appreciate that bro!
Love your vids, I have a Yoder loaded witch but a 1975 is my dream pit!! Thanks for sharing
You can do it!
Thank you for putting the content out you make it look easy, I'm just starting with my 1975 I haven't even seasoned it yet but that will happen very soon, doing the research now. Thanks for the info
Glad to help
Looks like a good cook! That's putting the 1975 to work :)
It was!
Looks amazing man!!!! Great job smoker looks great! Love the wood stacks.
Thank you! Cheers!
good job man, lots of patience there, devotion and awesome result
I like doing that…so it’s not labor for me 🙏🏽🙏🏽🙏🏽
Fascinated with smoking and grilling. Great video!
Thank you🙏🏽🙏🏽
Fantastic my man! Looking very good!
Much appreciated
Nice cook Warrior!
Thanks 👍
Outstanding cook!
Thanks for watching
Nice work man. That’s a lot of beef lol. Just got my 1969 yesterday. Going to subscribe to your channel. Keep it coming
Thank you 🙏🏽 and enjoy your smoker 👍👍
Looking good!
Thank you! Cheers!
That was an amazing cook.
Thank you 🙏
Absolutely Beautiful Warrior, looking at a 1975 myself, any regrets with yours ?
None zero nada... best cooker in the market💯💯
I heard you in central Florida! Might letting me know where you source your wood from? I’ve got some wood from someone on Facebook says it’s 6 months old reads about 20-25 % moisture but can’t know what I’m looking for.. seems like you have good amount of wood and love to know if you have that trustworthy wood person
FB market place... as long as it's not rotten wood or pine wood, you are good.Seasoned wood should be lighter and darker color and if you use a moisture meter ...it should be under 20% to burn clean. The most common wood around here is live OAK or water oak. I prefer live oak and it's easy to find. pecan is good too.find a tree service guy and he most likely sell fire wood.good luck
Do you mind if I send you a photo of the wood I’ve got and tell me what I got and if it’s legit?
please do@@emadventures6975
Great video! Thank you 🙏🏻 Can you tell me where you bought the trimming knives and cutting board?
amazon
LAWWWWDDDD that fat dripping down and creating that glistening shot on camera was amazing. Thank you for doing this video.
Hey brother….longtime no see💯💯 how you been??
The only downside to using the upper rack for briskets is the drippings wash away the bark in places. Give and take with the basting it provides.
💯💯 agree. I usually dont cook six brisket at once..just for the experiment 👍🏽
hey wondering if you do anything with the brisket trimmings? Or do you just discard them?
Beef tallow or burger meat...no waste💯💯
I'm in central Florida also where do you get your wood from? The cook went well
FB market place
Thanks for another great video. What did you do with all the brisket? Block party?
Good question! vacuum sealed for BBQ emergency ..lol😂😂.thank you for watching 🙏🏽🙏🏽🙏🏽
Very nice cook! Were you cooking for an event or did you just get very hungry 😄
just an experiment ..and I get to keep the cooked meat🤣🤣
thanks for sharing and makes me want a Workhorse even more .
Go for it!
Love that cutting board. Where did you get it?
Hey man great vid. Are you having issues with rust? Do you use cover? I see some rust patches or is it wear and tear? I’m thinking of getting a 1975 but don’t have the time to baby it between cooks. I thought as long as there is a cover it was all good…
I live in Florida,even with the cover..this thing still rust.nothing major though.just apply a coat of any oil when it’s hot and you should be good 👍🏽👍🏽
You sir are a SAVAGE!
Awesome video!
Subbed
Thank you sir…much appreciated 🙏🏽🙏🏽🙏🏽
Thanks for this! Sounds like an expensive series! I ordered a fatstack 120 because I didn’t think the 1975 could fit 6 briskets 🤦♂️
The cooking area of a Fatstacks 120 and a Workhorse 1975 area almost the same. 47”x23” main grate for both. 48”x17” upper grate for the Fatstack and 40”x15” for the Workhorse.
Now we have the answer..thank you for watching 🙏🏽🙏🏽🙏🏽
💯💯💯
@@no_skool_bbq right. I didn’t expect 4 to fit on the bottom rack of either without absolutely roasting anything on the firebox side on the bottom
Correction: I just measured my 1975 upper rack. I got 40”x18”. The previous spec was from Workhorse Pits’ site.
Wow! Bro that was amazing!
I showed this video to my Vegan neighbor and her head exploded. It was hilarious.
thank you my man..much appreciated 👍🏽👍🏽
That’s a ton of money in meat!!! Looks amazing!!! Cooking 6 at once is no joke!!! This was not your first rodeo!!!
Lol 😂 Took a second mortgage for this cook
@@BackyardWarrior love it!!! I’m trying to get my smoker skills right before I do my first brisket! Love the channel!! Happy Easter to you and yours!
@@djchaisson same to you brother ..happy easter
Thanks for posting this. You did a great job and convinced me to get the 1975.
Glad I could help
Straight water in your pan?
correct👍🏽👍🏽
Great video! Thanks for sharing that experience! Did you need to use more wood to cook 6 brisket’s or is it the same as cooking one brisket? Did you need to add more wood more often?
Good point brother 👍🏼👍🏼never thought of it but fuel consumption was the same for one brisket or six 💯💯good 👀👀eye my friend🙏🏽🙏🏽🙏🏽
Brother. I LOVE YOUR WORK! Keep it up. Much love from Utah. God bless!
Much appreciated
What size pepper you use??
16 mesh
@@BackyardWarrior thanks 🙏🏽
Bark needed to set more. Looks uneven but I also see how tender it is.
💯💯💯
Pulling it every hours prevented that bark for setting.
That some nice smoking, what's the price tag on a smoker like this one. I'm looking for a bigger smoker also.
Indeed it is 💯💯💯… around 3k
Awesome video, I have the pit but not nearly the skill. What is the heat deflector you have added on the far right? Do you use it always now or just when you have the pit loaded?
It’s just a water…thank you for watching 🙏🏽🙏🏽🙏🏽
What is your process for obtaining the gravel like cracked pepper? The rub looked fantastic on the brisket
Thank you 🙏🏽..I use a mortar and pestle for the pepper and coarse salt(Morton)
Had to come back to this video my man! You did great!
Anytime Luis..happy holidays to you and the family
we should build rotisserie smoker so briskets can self baste
there is commercial smokers that has rotisserie in them
The fat on the briskets look pretty rigid/firm during your trim. Are you trimming semi-frozen? If so, how long do you let them defrost and do you find it to be easier?
It was partially frozen just from sitting on the fridge 💯💯💯it made it easy to trim all that fat
I LOVE your cutting board!! Can I ask where you got that exact one from?
www.amazon.com/Legnoart-WB-XL-Gourmand-Cutting-Natural/dp/B01CG8BVQA
I can tell you’ve watched Texicana BBQ 🍻.
Good cook my guy!
all the time... I like his work
What’s the limit of space for baby back ribs??????
next cook maybe
Dam bro!! Good job..i wish i had the $ to buy 6 briskets to cook...
💯💯
love your videos my man, but i can hear your heavy breathing. Remember to stay in shape brotha; don't let the red meat slow you down!
Lol…I do need to slow down on bbq… also my mic is picking up all that noise 😂😂😂thank you brother 🙏🙏🙏
Killer video as always. I'd love to see what you do with your left overs in the freezer. Since I got my 1975, the meals I create out of the leftovers is what wins the family over, especially my wife when we're making delicious meals 7 days a week and not going out to eat.
🙏🏽🙏🏽
Awesome smoker and great cook!!! I’m in central Florida too and can only find my pecan wood at academy sports. Where do you source yours?
Keep up the great work!
Thank you brother 🙏🏽🙏🏽🙏🏽mainly on Facebook marketplace🪵🪵 great deals💯💯💯
If you have access to Oak, it is better than pecan IMO.
Great video! What seasonings did you use?
I forgot
Man great content great bbq. Appreciate your efforts boss cheers 🍻
Much appreciated
I had a question I was wondering if you leave the fat on the brisket Willis still cook the same or what a cooked different
If it’s too thick…there is a chance fat will not render well…1/4 inch thick is ideal for the amount of fat left on brisket
Killer man thanks for good vid
Anytime brother 🙏🏽🙏🏽
Great cook man! Brisket looked delicious!
I appreciate it!
Awesome more 1975 vids please
thank you
🤤🤤🤤🤤🤤🤤🤤🍻🍻🍻🍻🍻🍻🍻
🍻🍻🍻
Just cooked first brisket on new 1969. Lots of rendered fat in the cooker. Hard to imagine what six will do. You must have your pit slightly elevated on the fire box end to push grease towards the clean out drain. Even the new dam won’t stop that quantity. THANK YOU for commentary regarding leveling pit. Helped this newbie.
I do have my pit elevated .I have a jack underneath the fire box,I almost had a grease fire when I just started cooking on it.i have a drain on the other end of the cooking chamber and a bucket to collect rendered fat.
Great cook man!!
I appreciate it!
How did u rest the meat in cooler or oven
I have an alto shaam holding oven I use.
At what temp and how long
@@joeburros4878 I keep mine at 150 for 4 hours on this cook ..but you can go up to 12-14 hours if you wish
@@BackyardWarrior ok thnx
Do you have anything on fire management?
th-cam.com/video/DoW3Dv_pzDA/w-d-xo.html
@@BackyardWarrior thank you!!!!
Yummy And Nice
Thank you so much
Nice cook!
Thank you 😋
Yeah awesome
thank you
Excellent!
Thank you! Cheers!
What is your seasoning???? 🧂 🧐
salt, pepper garlic onion cumin and herbe de Provence
@@BackyardWarrior wow cumin huh?????
@@BackyardWarrior I may try adding a small amt of cumin to my rub. Thanks 🙏🏽
@@greatjuankenobi217 go for it..not to much though ,cumin is very potent
@@BackyardWarrior yes it is. 😂 I’ve used it before. I’m Mexican but the region my family is from it’s not used that much.
Hey man, where do you get meat from?
Costco
How do you clean your wooden cutting board after raw meat?
I used distilled White vinegar, then wipe dry with paper towels. Followed by hydrogen peroxide, then wipe dry again.
@@no_skool_bbq thanks you. I have always wondered with raw meat and wood
@@ChrisM92790 you could also use an all natural all-purpose-cleaner.
Good question! dish detergent and warm water with a cloth .then some peroxide to sanitize afterwords.i m not to worried about beef on wood.Poultry on the other hand is very dangerous ...that's why I have a separate cutting board for that.thank you for watching 🙏🏽🙏🏽🙏🏽
that too