Nice work as always, brother. Would you consider doing a mini series on BBQ items that aren't necessarily entrees? Call it "Please folks, don't forget the sides."
You killed it again Brad, I think I speak for everyone when I say we’ve missed the welding clips as well, you’re absolutely crushing it all across the board brother.
Without dout the best bbq channel on you tube. Your so natural with all ingredients and methods and make everything look so easy. You need your own bbq restaurant and it would take over franklins over time!
Thats bloody awesome mate.Phil from Gold Coast Queensland Australia.Im stoked i came across your chanel.I love your presentations.Got a half mungrell after that one !!.Keep up the GR8 work
Great video man. I just took 2 racks out of a 10 day brine, now a cold water soak until Saturday morning then on my Recteq they go. Wish me luck I can only hope mine looks as Beautiful as yours did!!! 🔥😋💯
i 1st got hooked on the deli thin slice pastrami, i made a soy sauce jerky brine and THAT HOW I GOT MAKING IT. All the way up to a brisket. The deli pastrami jerky you want it flexible, and NOT HARD AS GLASS
Just got my Chud Chimney a few days ago. The lump charcoal that I heated up started out immediately so much cleaner than the charcoal that I lit in my old chimney. AWESOME quality and well worth every cent!
These look fantastic. I will definitely give your recipe a try. You have mentioned the meat being more tight than regular dino ribs at 150 F. Dino ribs gets a bit tighter when refrigerated for later. I find the best way to reheat pastrami is in a steamer. The very top deli joints hold the pastrami in steamers. I believe Katz's boils the pastrami in the cooking process before placing in steamers, Langer's heats them up and holds them in steamers. A video BBQ suggestion: Why not try Montreal meat which is steamed after the smoke phase? Using either brisket or dino ribs or both? I have never seen anyone cook Monreal meat using dino ribs.
I remember 1st seeing these when the Mad Scientist shocked his chef's school professor with them. They always look amazing. But I haven't had the chance to cook traditional Dino Ribs yet. Have to do that first. 🙃
Use a finer mesh strainer I bought this injector on your recommendation from a few vids back.....It works I suggest using a 5 micron paint strainer bag.
Awesome Vid Brad 👍 best BBQ channel on TH-cam, so entertaining & funny lol can’t wait to see more, binging Chud’s channel to catch up 🤣 watching from 🇦🇺
LOVE the vids man and all you do BBQ. Such positive vibes. Im working a corporate job making great money but hate it. Dreams of opening a BBQ restaurant. My childhood nickname is SmokeStack so figured call it ...The Smokestack - Craft BBQ. Sounds good HAHA. I smoke all my stuff on homemade ugly drum smokers. Been doing that for 4-5 years now. Finally just purchased 2 propane tanks for a backyard offset just like your OG pit. Rambling on now but hope the BBQ school starts back up. I emailed and they said nothing panned. Ill be there if you do!!! Keep up the good work!
Thanks to your brisket pastrami recipe I got to make my favorite way of cooking brisket this last weekend. Thank you and keep up the amazing videos! Cant wait to give these a try
Great video. Did dyno ribs a few weeks ago and grabbed a corned beef brisket after St. Patrick's day when they were on sale, did the pepper and coriander rub, amazing pastrami! My local Costco has dyno ribs once in a while, grab them when i see them. Have to try this. Thanks
I used your recipe to make tri tip pastrami!! I was fantastic!! Made 5 of them and shared with neighbors and family. Now it’s all they want. We made Reuben tater tots!!
I just discovered your channel (thanks Mad Scientist BBQ) and I am binge watching so many videos. Has anyone ever told you that you sound like Steve Berg, the voice actor (Voyage To The Stars podcast)?
I love your videos! One of the things I would love to see is multiple briskets on your size pit. I have a pit close to the same size as yours but have not tried two or even three briskets at the same time. Things such as placement, rotation, foil or not, fat cap down close to fire and up away from fire ect.. Thanks again.
NICE. I’ve been doing corn beef for a long time and smoking it always turns out great. That’s a nice idea doing it on the rib. My corn beef is a weeklong process in curing.🤟😎😎👍🏻👏👏👏🥰🧐❤
Great video, Brad. I have a general pastrami question for you, though. Traditionally, pastrami would be smoked and then finished in steam. I've always wondered what the steam does that the pit doesn't. Can you explain why you didn't pull it earlier and steam the ribs and what the difference might have been had you done so?
I can't wait to try this! You mentioned it was a day and a half in the brine vs 14 days, so should I let it sit in the same brine for 14 days? Or is there not much difference?
Those things look amazing! I will def be making some of those. F. Dick makes a really good meat injector..pricey but well worth the money if you’re injecting meat often.
Love your channel Brad. I’ve learned a lot from it. I read in the recipe 42 grams of pink salt? I’m thinking that’s about 3-4 lbs of meat. Could you explain the ratio your using? I’m lost. Thanks again for the content Brad. Really do love it.
🇵🇬😎That's was looking awesome... Make sure to cover up on the way cooking time! 🏖️🏝️🤭 Bro for this side Pacific rim, agree with cooking and late presentation. 😎🇵🇬
Wow I would make these then get them really cold then take the meat off the bone put on a meat slicer and slice thin. Then put on some toasted marble rye with Swiss cheese and a little mustard. Could you imagine going into your favorite deli and getting this as a sandwich fantastic. Probably would be at least a 20 dollars sandwich because of beef prices but worth it.
Nice work as always, brother. Would you consider doing a mini series on BBQ items that aren't necessarily entrees? Call it "Please folks, don't forget the sides."
This
🤣
That title is 100% chud 😂
You killed it again Brad, I think I speak for everyone when I say we’ve missed the welding clips as well, you’re absolutely crushing it all across the board brother.
"Good lord" Love this guy!!!!
Best bbq channel on TH-cam
Without dout the best bbq channel on you tube. Your so natural with all ingredients and methods and make everything look so easy. You need your own bbq restaurant and it would take over franklins over time!
can’t… hold.. phone.
drooling.
soooooo good
By far one of the best BBQ channels on TH-cam. All great recipies and great format for learning the art of BBQing,
Thats bloody awesome mate.Phil from Gold Coast Queensland Australia.Im stoked i came across your chanel.I love your presentations.Got a half mungrell after that one !!.Keep up the GR8 work
Great video man. I just took 2 racks out of a 10 day brine, now a cold water soak until Saturday morning then on my Recteq they go. Wish me luck I can only hope mine looks as Beautiful as yours did!!! 🔥😋💯
Can't wait to get one of those Chud chimneys!
Tuesdays sort of suck, except for Chudvideos!
And damn do those look good - bring on a plonk of whole grain mustard and a saurkraut chaser!
Congrats on 120k subs...Beginning of year hoping to hit 100k....Keep on providing great content...Cheers brother
That looks delicious. I am so gonna try it.
i 1st got hooked on the deli thin slice pastrami, i made a soy sauce jerky brine and THAT HOW I GOT MAKING IT. All the way up to a brisket. The deli pastrami jerky you want it flexible, and NOT HARD AS GLASS
Doing your pastrami brisket now (brining), and will shhhhmoke this weekend. Looks like ribs will be up next!
Lol one of those Chud's Chimneys was mine! I'm going use it this coming weekend😜👍
Looks amazing Brad, definitely going to try this out!
I love smoked beef
Just got my Chud Chimney a few days ago. The lump charcoal that I heated up started out immediately so much cleaner than the charcoal that I lit in my old chimney. AWESOME quality and well worth every cent!
Great to hear!
This will be my next big bbq. Seems so interesting.
Mais Uma das preparações mais belas que você já fez. Belíssima cor. Abraço
Looks awesome! Prep table explained please. Burners, how you clean after raw prep and cooked meat, etc. thx
These look fantastic. I will definitely give your recipe a try. You have mentioned the meat being more tight than regular dino ribs at 150 F. Dino ribs gets a bit tighter when refrigerated for later. I find the best way to reheat pastrami is in a steamer. The very top deli joints hold the pastrami in steamers. I believe Katz's boils the pastrami in the cooking process before placing in steamers, Langer's heats them up and holds them in steamers. A video BBQ suggestion: Why not try Montreal meat which is steamed after the smoke phase? Using either brisket or dino ribs or both?
I have never seen anyone cook Monreal meat using dino ribs.
your bark skills are master class level
I remember 1st seeing these when the Mad Scientist shocked his chef's school professor with them. They always look amazing. But I haven't had the chance to cook traditional Dino Ribs yet. Have to do that first. 🙃
Use a finer mesh strainer I bought this injector on your recommendation from a few vids back.....It works I suggest using a 5 micron paint strainer bag.
Those look absolutely amazing....
I did this 2 weeks ago. It was 🔥
Going to put it into my rotation.
Love this recipe!!! I was actually thinking to make it, therefore thanks for sharing your experience.
Awesome Vid Brad 👍 best BBQ channel on TH-cam, so entertaining & funny lol can’t wait to see more, binging Chud’s channel to catch up 🤣 watching from 🇦🇺
LOVE the vids man and all you do BBQ. Such positive vibes. Im working a corporate job making great money but hate it. Dreams of opening a BBQ restaurant. My childhood nickname is SmokeStack so figured call it ...The Smokestack - Craft BBQ. Sounds good HAHA. I smoke all my stuff on homemade ugly drum smokers. Been doing that for 4-5 years now. Finally just purchased 2 propane tanks for a backyard offset just like your OG pit. Rambling on now but hope the BBQ school starts back up. I emailed and they said nothing panned. Ill be there if you do!!! Keep up the good work!
All of the YESES!
Great job Brad!
Outrageous
Awesome! Would be sweet seeing a video for smoked hamburgers and smoked mac and cheese.
I had to purchase the larger needles for my power injector.
Another winner!!
Thanks to your brisket pastrami recipe I got to make my favorite way of cooking brisket this last weekend. Thank you and keep up the amazing videos! Cant wait to give these a try
Great video. Did dyno ribs a few weeks ago and grabbed a corned beef brisket after St. Patrick's day when they were on sale, did the pepper and coriander rub, amazing pastrami! My local Costco has dyno ribs once in a while, grab them when i see them. Have to try this. Thanks
Shout Out @Chuds BBQ #Awesome :) Coming at you from South Texas :)
Pastrami jerky is awesome
DINO ribs in the fridge can't wait to try these 👍
Just did a corned beef left over from St. Patrick’s Day like a pastrami this weekend…kind of want to try a beef tongue in the same way!
Wow! Just amazing!
I used your recipe to make tri tip pastrami!! I was fantastic!! Made 5 of them and shared with neighbors and family. Now it’s all they want. We made Reuben tater tots!!
I just discovered your channel (thanks Mad Scientist BBQ) and I am binge watching so many videos. Has anyone ever told you that you sound like Steve Berg, the voice actor (Voyage To The Stars podcast)?
I love your videos! One of the things I would love to see is multiple briskets on your size pit. I have a pit close to the same size as yours but have not tried two or even three briskets at the same time. Things such as placement, rotation, foil or not, fat cap down close to fire and up away from fire ect.. Thanks again.
Fat cap down…. NEVER!!!!
Yes
NICE. I’ve been doing corn beef for a long time and smoking it always turns out great. That’s a nice idea doing it on the rib. My corn beef is a weeklong process in curing.🤟😎😎👍🏻👏👏👏🥰🧐❤
Dude those look phenomenal! Definitely trying these out. Great vid as always!
That really looks amazing man!! Well done brother! Much love ❤️
Great video, Brad. I have a general pastrami question for you, though. Traditionally, pastrami would be smoked and then finished in steam. I've always wondered what the steam does that the pit doesn't. Can you explain why you didn't pull it earlier and steam the ribs and what the difference might have been had you done so?
Wow, if they taste like they look dats a home run
THANKS
Impressive!!
Wow! Those ribs look Amazing!! Gotta give those a try. Nice job dude! As Usual!
I use the atbbq injector. pretty good but wish it held more
Awesome shit Bradley - you are an outdoor cooking adventurer of note
9:19 From the pups perspective he just got his first hit of crack. Poor pup, he'll never be the same again. He's officially spoiled.
Look awesome
Looks amazing!
one of these monsters with a side of sauerkraut slaw and some baked beans... oh man i gotta make some
What temp did you pull them off at after the 10 hours?
Looks good! Also good to see some metal burning. Maybe future video on some builds?
Doing these this weekend, nice!!
That looks amazing!
I can't wait to try this! You mentioned it was a day and a half in the brine vs 14 days, so should I let it sit in the same brine for 14 days? Or is there not much difference?
This looks so delicious. I am hungry now😋
Beautiful!
Those things look amazing! I will def be making some of those. F. Dick makes a really good meat injector..pricey but well worth the money if you’re injecting meat often.
Does wrapping make it more juicy?
Damn! That looks amazing!
Coming up over here!
Never been a huge fan of pastrami but you’re convincing me to try it! Best place to get beef ribs if your local store doesn’t carry them??
I would like to see you do breakfast sausage links.
Look great!
Amazing video! Ever think of trying something like a char siu pork? Either a pork butt or pork belly. That might be amazing to smoke!
Hi brother Brad! Avid fan here from the Philippines. Regarding the temperature is it 250F all the way? Thanks brother!
I currently have no use for one, but I so want a chudd chimney 🤣
Fantastetic Brad. How did the membrane turn out? Wondering if it rendered and was edible?
I am going to do this one
Display the chub chimney while ya start your fire with a torch 😂 I dunno that one got me for some reason lmao
Pastrami In it’s ultimate form good lord…
Maybe check out the BDI meat injector gun. I believe it will adapt to the marinade tank you have.
I recommend the beast injector
Love your channel Brad. I’ve learned a lot from it. I read in the recipe 42 grams of pink salt? I’m thinking that’s about 3-4 lbs of meat. Could you explain the ratio your using? I’m lost. Thanks again for the content Brad. Really do love it.
Can you make smaller chud box that is the perfect capacity for a webber smoke session. Normal ones are usually way to big.
Could you provide the actual recipe for the brine and rub? Thank you!
Hell yes bro.
Just ordered me some child rub. Nice.
Love the freak heat element. It needs its own Facebook page!😂
🇵🇬😎That's was looking awesome... Make sure to cover up on the way cooking time! 🏖️🏝️🤭 Bro for this side Pacific rim, agree with cooking and late presentation. 😎🇵🇬
Nice
You should try grilling sea food
How about doing a turkey pastrami sometime.
Asado from Argentina bro. Short ribs flank cut . Piece of cake for ya
Brad how many beers did you have before you shot this video? Lol it looks amazing bro nice freaking job
Hoe much charcoal does that chimney take at once?
I have some cheap ones and usually need two to get my 24" started.
Are you selling those?
Wow I would make these then get them really cold then take the meat off the bone put on a meat slicer and slice thin. Then put on some toasted marble rye with Swiss cheese and a little mustard. Could you imagine going into your favorite deli and getting this as a sandwich fantastic. Probably would be at least a 20 dollars sandwich because of beef prices but worth it.
I just have to say WOW 😍! Damn beef ribs and briskets in nyc is expensive 😫
Order them from meat n bone. Theyll ship it right to your door
@@dezal06 Thank you!!!!!!
Would brisket dumplings be a bad idea?