Hello friends, thanks for watching! I am very well aware that we’ve passed a thousand likes. I made that comment before the big bump in new subscribers. I should’ve said 100k likes! Haha. And also, the brisket trim is not thrown away. It is used to make A LOT of sausage. Thank you all so much for your support, and please continue to LIKE this and future videos as it helps to expand the reach of this channel. Thanks again!
I cook BBQ for a local brewery once every couple of months and the amount of work is crazy...and I only do about half this volume. Shout out to all the pitmasters out there making it happen everyday! We appreciate you!!
I give my smoker a workout once a month and briskets really are a lot of work. By the time I'm done, I can't even eat it because I'm sick of all the smoke.
Great video to showcase the level of actual labor that goes into real bbq. TX bbq is at another level compared to most Q in the rest of the country. I got to eat there last year and the two guys working the pits were super good at explaining what they were doing.
Videos like this really make me wish I could go and experience that myself, no better way to learn more about something you love then to go hands on. Can’t wait to see more of these Joe!
Just ask every bbq joint around you that serves even somewhat decent bbq if you can come shadow or even work for free for a day too see how they cook their bbq I bet if you ask 10 places at least one will say yes
Just had dinner at Terry Blacks in Dallas and it was an awesome experiece. The que was amazing. The Pit Tour was so awesome to connect with the pitmasters.
Great behind the scenes look. I went to Terry Black’s in Dallas for Father’s Day and it was excellent. Staff was super nice and let me and my son get pics by the pits.
Our little glimpse of fame lol we were there at the restaurant as this video is being filmed minute 3:35🎉 We have always wanted to go there and we finally did after our trip to Vegas we had just landed at the Austin airport and we finally tried Terry’s Black BBQ 😊 Food is amazing 😋
Hey Joe great video... I've came across you through the MadScientist.. Your guys tour of the Austin Texas area couldn't have been done at a better time.. I will be on vacation in Austin area and now I will be visiting Terry Blacks.. Great video bud!! Can't wait to get out there this Monday.
Joe, really, really enjoy all your videos. This one was epic, visceral and gritty. The hard work was written all over your face and of the rest of the guys. My absolute respect to all blue collar workers. God bless.
I have had mines for 2 yrs a fan makes a world of difference when starting it up. Without the fan it took nearly an hr to get up to temp, with my fireboard & fan it takes 20-30mins.
Cool video. Always like the behind the scene stuff. I can only imagine if someone and multiple someone’s call out of work short notice how much of a pain it must cause
Well Joe, it's only been 18 hours since posting and you're already past a thousand, lol. This video was awesome bro, I really enjoyed it. I wouldn't be surprised if you hit 10k likes by this time next week. Keep it up!
We just had a Texas BBQ joint open up near us in SoCal, but they only have one 500 gal pit and have to play “Tetris” with the meats. Seeing you work this volume is impressive. The coordination of it all is fascinating, and I imagine a pretty big job to keep it all running smoothly. Is there a shift manager keeping track of everything who has the final call? Terry Black’s looks delicious- Thanks for the pit tour!
Amazing behind the scenes look at cooking at a bbq restaurant! Crazy how you worked a camera at the same time. I wonder how many pairs of gloves you went through 🤔 😂
Not many. With these type of videos I set up my camera and I capture what I capture. I’m not gonna slow other ppl or the job down just to get a shot. But planning the shot before is important. Haha.
check out this video. i go through my entire brisket process. more details about the feel towards the end. th-cam.com/video/4DaKqawORVg/w-d-xo.html&lc=UgxEYONSX9D5hbhOSHx4AaABAg
@@knoxavebbq Thanks! I figured you probably had a video, I haven’t gotten through to much of your back catalog yet. I did do a rotisserie chicken though, it was awesome!
Hi Joe. I have a question for you. If given the opportunity, would or have you considered opening your own Texas BBQ PIT STOP? Please explain? Have you considered offering a catering service? Thanks.
I remember seeing the first video. The second one was just as or more entertaining. I wish you went around and did this at all or any willingly bbq joints and chronicle them - that would be cool for YT.
yea because i was running behind. i know that people like to put meat on when it's still smoky to get more smoke on their food. but i'd rather just get all the smokiness i need from managing the fire throughout the cook. it's already a long cook. i dont like adding more time to a lengthy process.
I think this is super cool providing a unique perspective that not many will ever see! When/why in the cook do they switch from worcestershire spritz to ACV?
@@allenbateman3518 the name mighty was given to him by another well known bbque youtuber....I first heard it mentioned by the Mad Scientist Jeremy Yoder.
When they’re seasoning the night before how are they arranging the briskets in the fridge? It looks like they’re all thrown together which would make the rub get clumpy and patchy in spots correct? I’m assuming this is the case and why you touch them up with pepper in the morning?
Thanks Joe! These little pointers prove to be a massive help. Opening soon and I’m beyond nervous. Big changes coming in my life soon and I’m scared as hell.
Awesome video! I really enjoyed it. Crazy how much hard work goes into making good bbq. Really makes you understand why its not cheap to buy either. Much longer process than just dropping something in a deep fryer. Great job!
A lot of guys (like me) make a few good things and they have the stupid idea they should do it professionally... granted hardly any BBQ joint is a 24/7 operation like Terry Black's but there is SO MUCH WORK that goes into this as you just showed!
Great Video and Great Work Joe! You Still got it! When the guy is trimming the brisket, does he throw the meat away or is he putting it on the side for sausage?
Lots of hard work. I wonder, are the average salaries for these guys above min wage? I sure hope so. What is the average shift length? Great video btw, thanks for sharing.
Awesome video Joe! Do they hold the briskets/ribs for a certain time while they wait for the dining room to open? Do they use a warming oven if they do?
Is Texas bbq really just salt and pepper with an apple cider vinegar spritz or is there some kind of kabuki-ish twist that we're not supposed to know about?
I can’t speak for other ppl, but all I use is salt and pepper, sometimes mustard for a slather, but usually use water. I don’t generally spritz my meats during the cook.
I don't know what the trimmer is making, but he needs a raise! That is an unbelievably valuable guy to have on staff.
Yea dude was insane
Growing up in the kitchens in the 80’s and 90’s 16 hour shifts daily was the norm- great video and content 🙌🏽🙌🏽
Hello friends, thanks for watching! I am very well aware that we’ve passed a thousand likes. I made that comment before the big bump in new subscribers. I should’ve said 100k likes! Haha. And also, the brisket trim is not thrown away. It is used to make A LOT of sausage. Thank you all so much for your support, and please continue to LIKE this and future videos as it helps to expand the reach of this channel. Thanks again!
shame how much prime meat is thrown away.
@@Guitarista78 it’s not. They make a lot sausage.
@@knoxavebbq ok, looked like it was going in a trashcan. Thanks for clarifying.
I cook BBQ for a local brewery once every couple of months and the amount of work is crazy...and I only do about half this volume. Shout out to all the pitmasters out there making it happen everyday! We appreciate you!!
Appreciate you watching
You dont do anywhere near this volume.
@@SOLDOZERclearly stated that
that trim job was incredible!!
I've re-watched the trim part of this video at least 6 times. Amazing
Dam man, that's real work. When I cook 2 briskets on my offset I really feel like I'm a pitmaster lol. You guys are next level.
Haha. We’re all basically doing the same thing. Just alot more reps
I give my smoker a workout once a month and briskets really are a lot of work. By the time I'm done, I can't even eat it because I'm sick of all the smoke.
Great video to showcase the level of actual labor that goes into real bbq. TX bbq is at another level compared to most Q in the rest of the country. I got to eat there last year and the two guys working the pits were super good at explaining what they were doing.
Appreciate you watching! Yup, a great group of guys out there.
That was crazy enjoyable. You’re nuts but dedicated. Thank you
I used it do it Friday and Saturdays for a couple months. Nothing new. Haha.
You killed it. And you filmed it. Bravo
Appreciate it. Haha. Yup. No production team in the background. Can’t afford it. 😂
Videos like this really make me wish I could go and experience that myself, no better way to learn more about something you love then to go hands on. Can’t wait to see more of these Joe!
Thanks. Idk how many more videos like this I’ll do. Haha. I’m just happy they allowed me to do it… twice! Haha
Just ask every bbq joint around you that serves even somewhat decent bbq if you can come shadow or even work for free for a day too see how they cook their bbq I bet if you ask 10 places at least one will say yes
@@ashtonsummers9648 don’t worry. I have a list.
Just had dinner at Terry Blacks in Dallas and it was an awesome experiece. The que was amazing. The Pit Tour was so awesome to connect with the pitmasters.
awesome. im glad to hear. thanks for watching!
A year later and I'm still blown away by that trim time. I'm an amateur but anything under 15 mins just blows my mind.
It just takes a lot of practice. I can get it gown to 3-4 mins. Used to be 2. Lost my touch. Haha.
Thanks for sharing I know everyone is always curious to see everything that goes on and the hard work y’all put in.
Definitely a lot of work but I love it
Awesome! Lots of hard work and diligence!
Appreciate you guys watching. Just wanna give you guys the real experience
Just hit the bell cause I keep missing the premiers! 16 hour shift. That's wild 🙈
I used to do it twice a week. It was hard, but glad I did it.
Joe fabulous video! This really demonstrates your knowledge of the entire pitmaster process!
Thanks for watching! This kind of work is hard to forget. Haha.
If I had someone patient enough to teach me, a workplace like that would suit me perfectly
Something like this takes time
Great behind the scenes look. I went to Terry Black’s in Dallas for Father’s Day and it was excellent. Staff was super nice and let me and my son get pics by the pits.
Glad to hear!
Awesome vlog Joe! Ronald is a Beast 56 sec to trim a whole packer
Yea. He’s a beast. Haha
That was amazing!
What a great video, thanks for sharing! This is my favorite all time bbq video of 2023. Can’t wait for next Sunday at Green Street!
Looking forward to it
just wow, that was fire and we appreciate the hard work! new suscriber here and loving the video's.
I bet they were all delici oso!
Appreciate it!
Our little glimpse of fame lol we were there at the restaurant as this video is being filmed minute 3:35🎉
We have always wanted to go there and we finally did after our trip to Vegas we had just landed at the Austin airport and we finally tried Terry’s Black BBQ 😊
Food is amazing 😋
Ha! That’s awesome! Well, I hope you also came in to get a pit tour. Lol
Hey Joe great video... I've came across you through the MadScientist.. Your guys tour of the Austin Texas area couldn't have been done at a better time.. I will be on vacation in Austin area and now I will be visiting Terry Blacks.. Great video bud!! Can't wait to get out there this Monday.
My Favorite Barbecue Restaurants in Texas!
th-cam.com/video/RUuU_geJWt0/w-d-xo.html
Check out my list of other places.
The real behind the scenes. Love it Joe!
Yessir
Joe, really, really enjoy all your videos. This one was epic, visceral and gritty. The hard work was written all over your face and of the rest of the guys. My absolute respect to all blue collar workers. God bless.
Gotta be focused and take it seriously even when you’re having fun. Haha
Just watched this one all the way through and yeah, it looks like you hit your 1k likes (almost x 3)! Nice job.
Haha. Honestly didn’t expect it. I’ll see what my old bosses say. Thanks so much for watching!
I have had mines for 2 yrs a fan makes a world of difference when starting it up. Without the fan it took nearly an hr to get up to temp, with my fireboard & fan it takes 20-30mins.
Big fan Joe. Love your content. Please don't stop.
Appreciate it! Means a lot with so much bbq content out there. Haha.
Cool video. Always like the behind the scene stuff. I can only imagine if someone and multiple someone’s call out of work short notice how much of a pain it must cause
It happens sometimes, but we manage. Haha
Well Joe, it's only been 18 hours since posting and you're already past a thousand, lol. This video was awesome bro, I really enjoyed it. I wouldn't be surprised if you hit 10k likes by this time next week. Keep it up!
Do more different areas and places, it would be nice to see if they let you work there for day. Thanks for letting us follow you along.
We’ll see if anyone will let me. Haha
We just had a Texas BBQ joint open up near us in SoCal, but they only have one 500 gal pit and have to play “Tetris” with the meats. Seeing you work this volume is impressive. The coordination of it all is fascinating, and I imagine a pretty big job to keep it all running smoothly. Is there a shift manager keeping track of everything who has the final call? Terry Black’s looks delicious- Thanks for the pit tour!
Yea. It takes time to learn how to how to maximize space, but the process is fun.
Amazing behind the scenes look at cooking at a bbq restaurant! Crazy how you worked a camera at the same time. I wonder how many pairs of gloves you went through 🤔 😂
Not many. With these type of videos I set up my camera and I capture what I capture. I’m not gonna slow other ppl or the job down just to get a shot. But planning the shot before is important. Haha.
That trim was insane!
He’s a beast
Great video. You learn a whole lot from shadowing. I know I did with my buddy's bbq place before I got in the rotation
It was fun to be back.
Thank you for this awesome video!
Appreciate it. Thanks for watching
Great video Joe! Reminds me of when I worked in a steak house many, many years ago.
Thanks for watching!
Great video as always! How long do they hold ribs when they pull off? Seems their fat is more rendered similar to a rested brisket.
Video is really cool! Love the content. 24 hour shift!?!?!! This man is committed to the grind 😂
Haha. I mean, I used to do these hours without a camera. I wanted to show ppl what it’s really like.
This was pretty cool to see. I really enjoyed this. Cheers! 👍👍✌️
Amazing video MJY!!! Thank you for all you do for the BBQ industry man. 🙌
Thanks for watching!
Go, Joe! Loved this vid and subscribed to your channel. Respect for showing the hard work and graft that goes into the job!
Appreciate it. Thanks for watching!
Great Video Joe!
Appreciate you watching!
Excellent video, Joe! Thanks for sharing the highs and the lows!
Thanks for watching!
Great video, lot of hard work! Would be an amazing experience.
It was great even if it was just for the day.
You are AWESOME! Thanks for bringing us along.
Thanks for watching
Awesome man
I’ve been to the Terry blacks in Dallas, Texas, and I got to say that some of the best barbecue I’ve ever had in my life
Glad you enjoyed it. It’s good stuff.
Great video Joe thanks for making it!💪🙏
Appreciate you watching!
Loved this video Joe!!! What a machine that is Terry Blacks!!! Keep the vids coming!!! Cheers!!
Thanks for watching!
These guys are all legit pit masters
They sure are. It’s hard to do it on a regular basis.
does the briskets go into holding oven and long are they in the oven?
Yes. Until service the next day
What was the spritz you were using. It had a dark color to it. Also where did the brisket trimmings go?
Also interested
Worcestershire sauce. I don’t think it’s necessary though.
Awesome insights, great work!
Appreciate you watching.
Those pit tours would’ve gotten on my nerves real quick!!🤣
Teaching for years before this helped prepare me.
Thanks for the great content Joe!
This is super interesting, i walked past this place and it seemed like there was maybe a 4 hour line to get in!!
It’s long, but it moves quicker than you think. They have 4 cutting blocks
This video is great more types of these videos please!
Haha. We’ll see. It’s a lot of work and a lot to ask other places to do this.
Great video Joe. What scrubber were you talking about cleaning?
Scrubber is the machine up top that turns the smoke into steam.
@@knoxavebbq interesting. Must be an EPA requirement?
@@SmokinJoesPitBBQ The surrounding neighbors sued the restaurant because the constant smoke and forced them to instal the scrubbers.
Great video, nice job Joe. When you’re feeling the brisket for doneness, can you describe what you’re looking for feel wise?
check out this video. i go through my entire brisket process. more details about the feel towards the end.
th-cam.com/video/4DaKqawORVg/w-d-xo.html&lc=UgxEYONSX9D5hbhOSHx4AaABAg
@@knoxavebbq Thanks! I figured you probably had a video, I haven’t gotten through to much of your back catalog yet. I did do a rotisserie chicken though, it was awesome!
Hi Joe. I have a question for you. If given the opportunity, would or have you considered opening your own Texas BBQ PIT STOP? Please explain? Have you considered offering a catering service? Thanks.
I remember seeing the first video. The second one was just as or more entertaining. I wish you went around and did this at all or any willingly bbq joints and chronicle them - that would be cool for YT.
I agree. I don’t really wanna do it at every place, but there are a few places that I think would be really cool
I never hear much about the details of pepper. Mesh size, brands and usage. Does Texas generally use #16 or is it pit master specific?
Most ppl use 16 mesh
Have you ever smoked a brisket without preheat the smoker to temp?
yea because i was running behind. i know that people like to put meat on when it's still smoky to get more smoke on their food. but i'd rather just get all the smokiness i need from managing the fire throughout the cook. it's already a long cook. i dont like adding more time to a lengthy process.
New sub! found you through Chud. Checking your video's out now.
Thanks for subbing
I think this is super cool providing a unique perspective that not many will ever see! When/why in the cook do they switch from worcestershire spritz to ACV?
Worcestershire can add flavor and color, but too much can get the food too dark.
How do they go about resting and serving the briskets?
Warmers
what do you spritz the briskets with?
Worcestershire/apple cider vinegar
It looks like the guy trimming the briskets is throwing them away…. Or are they just putting in garage can to get later?
They make a lot of sausage
So cool to see how it all happens at a commercial level. Thanks for the . . . dare I say it? . . . pit tour. 😆
Lalalalalala!!!! I can’t hear you!
Stupid question. If an offset smoker is not level, can that contribute to dirty smoke?
No it shouldn’t.
that dude trimmed that brisket like a boss!!! just WOW!!
Yup. That’s why he’s still there.
@@knoxavebbq buuuutt.. yall really didnt seem to impressed with the food at any of the 4 stops... and when did you add "mighty" to your name?
@@allenbateman3518 the name mighty was given to him by another well known bbque youtuber....I first heard it mentioned by the Mad Scientist Jeremy Yoder.
@@armandoa5468 i watch him as well.. didn't hear jeremy call him that... not that im making a fuss, just never noticed it before.
@@armandoa5468 the name was actually given to me by Evan LeRoy of LeRoy and Lewis
Fascinating. That is hard work.
It is. That’s why I tell not to quit their day job to do bbq.
@@knoxavebbq Just wondering, how hot does it get in the pit room during the summer heat?
@@CoolJay77 hard to say, the digital thermostat on the walls usually stop working. Haha. But probably around 125
When they’re seasoning the night before how are they arranging the briskets in the fridge? It looks like they’re all thrown together which would make the rub get clumpy and patchy in spots correct? I’m assuming this is the case and why you touch them up with pepper in the morning?
Correct
Thanks Joe! These little pointers prove to be a massive help. Opening soon and I’m beyond nervous. Big changes coming in my life soon and I’m scared as hell.
@@Woodwardsbbq take it one step, one failure, one success with humility at a time.
What's the "scrubber" and how do you clean?
It turns the smoke into steam. All you see coming out is steam to keep smoke getting into neighbor’s yards.
What do they spritz with ?
ACV
Love the song what's the name
Do they spritz their briskets with Worcestershire sauce? Looked like a dark liquid
At one point in the video, when he's spritzing the peach paper, the spray bottles says "apple cider vinegar". I'd bet it's the same thing.
Joe do you like cooking on the Mobergs or Primitive? I heard the both of them are like night and day which do you like better?
I prefer a primitive. A slower draw, and I’m personally not a fan of an insulated firebox
Question. Around how much do the pitmasters make there? Give or take ?
I’m not sure.
You wont see anyone driving a new car.
What do y’all spritz with?
Acv and Worcestershire
Wow, that's a lot of meat to smoke! How in the world do you clean all the grates? Do you do it after the place is closed?
No. Usually on Mondays (the slowest day) we have 2-3 guys that clean grates. Very lucky to have ppl like them.
Awesome video! I really enjoyed it. Crazy how much hard work goes into making good bbq. Really makes you understand why its not cheap to buy either. Much longer process than just dropping something in a deep fryer. Great job!
Definitely and which is why I tell ppl not to quit their day job to work in bbq, unless you really really love it.
A lot of guys (like me) make a few good things and they have the stupid idea they should do it professionally... granted hardly any BBQ joint is a 24/7 operation like Terry Black's but there is SO MUCH WORK that goes into this as you just showed!
Yup. I want ppl to see the reality of it, and there’s so much of the business that’s not shown also. It’s not all about cooking
Great Video and Great Work Joe! You Still got it! When the guy is trimming the brisket, does he throw the meat away or is he putting it on the side for sausage?
It’ll go into sausage grind. They make a lot of sausage.
@@knoxavebbq I was going to say, that’s a lot of waste!
so cool thanks for sharing..
Thanks for watching.
They don't save the brisket trimmings?
They do. They make alot of sausage
Lots of hard work. I wonder, are the average salaries for these guys above min wage? I sure hope so.
What is the average shift length?
Great video btw, thanks for sharing.
I believe they are. The owners take care of their employees better than most. Thanks so much for watching!
Awesome video Joe! Do they hold the briskets/ribs for a certain time while they wait for the dining room to open? Do they use a warming oven if they do?
Yes. We hold them till tomorrow.
@@knoxavebbq do you recall the approximate time of the hold and what equipment they use to hold them?
I need to make the 5 hour drive and check that place out.
There’s a lot of other get bbq places around them too. Make it a bbq trip. Haha
Good video bro
Thanks for watching!
What about those huge beef ribs did you make any of them? Great video by the way love the grind 💪
We had them scattered in each pit.
Is Texas bbq really just salt and pepper with an apple cider vinegar spritz or is there some kind of kabuki-ish twist that we're not supposed to know about?
I can’t speak for other ppl, but all I use is salt and pepper, sometimes mustard for a slather, but usually use water. I don’t generally spritz my meats during the cook.
@@knoxavebbq Really appreciate you taking the time to reply. Thanks for the insight and all your hard work.
Joe, great video. What is your main job?
Making videos for you guys!
It took me longer to cut up a 12lb brisket point that I bought for sausage than it did for Ronald to trim a whole brisket for the smoker!
Just need to practice with a few more. Haha
That’s really hard work
It sure is.
@mightyjoeyim Well above the 1k mark
“24hrs at Terry Blacks coming up”- in Brad(Chud) voice
Dope vlog!
Thanks for watching!
Man, do they throw away the brisket trimmings?
Nope. They make a ton of sausage
@@knoxavebbq I was hoping so. I thought I saw him throwing the trimmings in the same trash can as the wraps so I wasn't sure