Lets talk binders. In this situation, it just came out of the packaging so it's wet already. You have a natural binder already, your seasonings will stick. Done a few cooks myself, never used binder, always came out great. Side note i would have cut that little piece off the pork butt. No judgements though. Im right where you're at and getting things in line for my own bbq biz and i know when i put videos together, im gonna have all the comments saying do this and don't do that. Lol Respect your hustle brotha.
@@dvsmike I agree to some extent but I like the warm water binder I find that your theory is mostly correct however there tend to be some dry spots here and there.
Just a few safety pointers. I’m hoping that was a new folding table that you used in preparing your proteins if not wrap it in butcher paper and or use a large tub to season your proteins. Only because you took the meat off the cutting board & put it directly on the used table. Keep hustling
@@elbarriocookers4393 thanks brotha brand new table, washed and sanitized. Only use it for food. Been in multi million dollar food service restaurants for over a decade.
Did you have to get your kitchen inspected and approved by the health department here in NC you can have them inspect your kitchen but if you own pets they will not approve it even if the pets live outside.
@@07busa30 here in Tx they require you to either rent a commercial kitchen, cook on site of your event, or if what your selling is under the cottage food laws it can be done in your own kitchen at home. Typically the last option is for bakery items, jams, jelly’s, stuff like that
Congrats on making it happen! I hope it was a huge success.
@@lifteachotherup64 yes it was Thankyou!
Pretty cool, dude those briskets are huge!
@@ItsaWealthyLife yeah they were massive and i didn’t trim as much off as i do theses days. There’s advantages and disadvantages to trimming a lot.
Be extra careful on the 16 mesh on the brisket. Too thick of bark in my experience will flake off easily creating bare spots on your fat cap.🙂
Keep up the great work 😎👍
@@glennevitt5250 thank you! I appreciate the support
@ we all try to start up a small thing to make it big. Just don’t give up your dream.😎
@ I sure won’t, lots of content coming from me soon stay tuned and subscribe🙏🏽
Great work
@@TJMurray025 💪🏽
To simplify your S&P, do a ratio 2:1 pepper to salt or what ever ratio in one shaker
@@dvsmike that’s not a bad idea I just like having control of each seasoning
Lets talk binders. In this situation, it just came out of the packaging so it's wet already. You have a natural binder already, your seasonings will stick. Done a few cooks myself, never used binder, always came out great.
Side note i would have cut that little piece off the pork butt.
No judgements though. Im right where you're at and getting things in line for my own bbq biz and i know when i put videos together, im gonna have all the comments saying do this and don't do that. Lol
Respect your hustle brotha.
@@dvsmike I agree to some extent but I like the warm water binder I find that your theory is mostly correct however there tend to be some dry spots here and there.
Just a few safety pointers. I’m hoping that was a new folding table that you used in preparing your proteins if not wrap it in butcher paper and or use a large tub to season your proteins. Only because you took the meat off the cutting board & put it directly on the used table. Keep hustling
@@elbarriocookers4393 thanks brotha brand new table, washed and sanitized. Only use it for food. Been in multi million dollar food service restaurants for over a decade.
Look closely,plastic still on brisket
@@jamesboykin6700 time stamp
I believe in you!
@@wavvycrockett thanks brotha!
Did you have to get your kitchen inspected and approved by the health department here in NC you can have them inspect your kitchen but if you own pets they will not approve it even if the pets live outside.
@@07busa30 here in Tx they require you to either rent a commercial kitchen, cook on site of your event, or if what your selling is under the cottage food laws it can be done in your own kitchen at home. Typically the last option is for bakery items, jams, jelly’s, stuff like that
My brother you can’t have a dog in the kitchen, while prepping food. At least cut the portion with the pet being around.
@@eddiedicker7484 that has been corrected thank you for the feedback.