You can tell he’s a little nervous but so thankful and happy to be there with Matt. Matt stays so calm and guides him through conversation and let’s him take the wheel for the cook. So cool to see this interaction and recipe. Thank you both gentlemen!
i do kind of get what you're saying but I don't think he looked nervous at all. I think he did a great job and seemed pretty normal, probably just not used to a video camera and the lights quite like Matt is. He may have seemed nervous compared to Matt's personality, but I think he was just a chill calm dude. I see how someone could take it as being nervous but I just took it as his personality is a little chiller.
New to smoking. Matt, you have helped my husband and I reach near perfection in our first early smokes. THANK YOU!!! Was gifted a smoker from a friend that found a near new smoker put to the side of the road. We've been smoking once a week and taking FULL advantage of a good burn smoking multiple meals at one time. The money saved on just learning to butcher out own meat has been part of our education towards smoking. Fabulous eats and saving money! Great bites and slices of heaven. Much appreciation Matt.
I just went up to Forth Worth for my first visit to Dayne's. I had never heard of bacon brisket until I saw it on the menu. Now I'll never forget it! Sooo gooood!
I’ve had Dayne’s since his pop ups at his house. Really good BBQ, but the best part is…he has always remained a genuine person. Even with the long lines, he takes the time to talk to people waiting, thanking almost every single customer for their business. That has kept me coming back…. Butttt the Bacon Brisket def helps.
Made my first bacon brisket yesterday and it may now be my go-to for get togethers. Being able to have it as slices, tacos or Korean BBQ makes it a wonderfully dynamic meal.
You can see the passion he has for his cooking. The way that he handled the meat to the concentration on seasoning it right from start to finish was like an artist and his masterpiece.
You guys are so fortunate in Texas and the south in general. I live in Montana. We can really only cook here with any kind of consistency 6-7 months of the year. Especially where I live. Nothing kills a cook worse than a cold wind. Not to mention sub freezing temps. I'd love to be able to cook all year long!!
What a great guy! Thank you Dayne Weaver and thank you Matt! Matt, I have learned so much from you. Probably saved a $1000 in trial and error. Keep it up!
I've made these tacos twice, once with pork belly and once with brisket. They've been a huge hit both times! They are on the menu for this weekend. So delicious.
I absolutely love Dayne’s Craft BBQ. I agree with Matt top to bottom one of the best joints in Texas! The Bacon Brisket is amazing, especially on Tacos!! I love that you are highlighting BBQ joints!
Would like to see you do one with Jess Pryles also Heath Riles Malcom Reed kosmo's q cowboy Kent Rollins chef Tom with all things bbq just for starters. Amazing show liked it alot. Have a great day
Looks fantastic! Bring on MOJO BBQ, his pig brisket is amazing and his commentary is 2nd to none. Plus he's used Matt's rubs in a couple of his videos. I learned how to smoke from Matt's videos and I have damn near all of his rubs. Holy Cow is the best brisket rub
Made the bacon brisket today on my RecTeq 700. Followed the recipe and WOW! Super big hit in our home. Best wrapped in warm tortilla. You will not be disappointed!
Matt, first of all I want to truly thank you for providing such informative and wonderful videos! I wanted to particularly say this video helped me to successfully cook my first brisket style pork belly. And man the family truly enjoyed it. Continue to share such great videos!
He’s a super cool guy! My buddy is in a motorized wheel chair. His van got towed so we had to load him up in my truck and put us chair in the bed. Dwayne came out and helped us!
Russel Roegel of Roegels BBQ in Houston does pork belly like this. Freaking amazing! First time I had it was a BBQ event and everyone kept walking by telling him his “brisket” was amazing.
Pork belly is awesome, so versatile and easy. You can't really go wrong with so much fat =) It is actually way more common cut than brisket or even spare ribs here in Finland, we cook them for most catering gigs. We do usually wrap them and make sure to use something with a little bit of vinegar to cut the fat when serving. That taco is a great idea.
just revisitining this video before i put a pork belly on my smoker ! I love that i can re-watch something I saw over a year ago to remind my self what the process looks like ! Keep PUMPING out the content !
Made the tacos and they were quite possibly one of the most amazing things I’ve ever eaten!!! My daughter, who’s not much of a smoked meat fan, said they were he best thing I’ve made.
I experimented with a pork brisket about a month ago. I wasn't satisfied with the results; I may try this cut very soon --hoping for better results. Thank you for the video!
I will definitely give this a try this weekend for the SEC Championship game. I have learned a ton from your videos. My family and friends tell me that my BBQ is going next level. Thank you for sharing your passion.
@@mikebowerstv I'm pretty sure I would, too. But I don't know if I'll ever make it that far south to try one for myself, unless I attempt my own, and even then... it won't be the same.
Ho. Lee. Shit. I gotta do this one. We've done pork belly burnt ends plenty of times so we're no stranger to the belly. Never occurred to me to smoke it like a brisket. Wow. Props to Dayne and you for having him. We'll have to go make a stop over at his place one day soon.
I first had Dayne's Craft BBQ at the Troubadour festival in Celina last month! Can't wait to try this bacony treat!! Matty, love this new series, it will be your best one yet I expect!! ~Cody
I feel so blessed to be in the Dallas metroplex area and having access to you guys! Great job, and I love it when the greats come together to share the love!!! I would love it if you and Mad Scientist would put something together. He is another one of my fav's - and also, Harry Soo!
OH MY GOODNESS! The bacon brisket looked amazing all on it's own, and then making it into a taco? ARE YOU KIDDING ME? I have GOT to try this! Thanks for this Matt and Dayne!
He brought him down a couple years back when Matt was doing his classes, but wouldn’t mind seeing him again. I think it’s better to bring in those guys who aren’t on TH-cam who have different ideas on things we are used to seeing.
Just happen to have a pork belly in the freezer. I was going to make maple cured apple smoked bacon but now I'm thinking Bacon Brisket will have to be thr next recipe to smoke up. Thanks for the video and your expertise, as well as the great product that you have!!!
Doin’ this next! And Matt, you were nice not to tell him he was usin’ them shaker bottles upside down. LOL! Guess you forget when you don’t use ‘em in a while. 😆🤣😆🤣
I pick your rubs at my local St. Augustine Ace Hardware...your buddy Bill Connerly is the manager...Great guy! All my friends and family love my barbecue but their favorite hands down is pork belly smoked like a brisket with nothing but your holy cow as the rub! Everybody loses their minds over it!!! Thank you for all the great content you have put out over the years! I was always good at barbecue..... your videos have made me great! Ain't bragging if you can back it up😂 Thanks Matt!!!
@@MeatChurchBBQ If i find a place that sells pork belly I definitely will. Not alot of places sell whole pork belly here in south florida. Closest I've come to it is Costco but lately they've been looking like more fat than meat.
So saw the video last night and happened to have half a belly in the fridge and plans to fire up the smoker and make a brisket today. Used my Garlic Habanero rub and the bacon brisket was amazing. Did not get the bark he did but the flavor was amazing! Thanks for making the shows
Thanks for bringing Dayne on! I smoked a pork belly like a brisket 2 years ago. The edges were good but the middle was mush. Going to definitely try it again and split it up! Looks amazing!
I make this all the time! listen, try and deep fry them, or even pan fry right after youcut them into 1/4" s the slices. OMG!!! the explosion of taste is off the freakin chain!! keep it up guys love the channel!
Thanks Matt and Dayne for a wonderful video! I am going to do it this week. One picky question - resting time is sometimes so important that I would like to know how long you rested these before slicing.
Just made these. Delicious. The bottom is a bit overdone. We used 275 on a traeger pellet smoker. Should we use a lower heat? We are at 4600 feet. Thank you for your awesome 💡.
hey meat church thanks for putting out these videos I'm a backyard bbq and entered my 1st competition last month with a lil backyard smoker and placed 9th out of 20 there was 15 pro bbq teams n 5 rookie teams your videos helped ill take that as a win all day !
Brian McLarty at 407 BBQ in Argyle. Unfortunately he didn't get considered for the Top 50, but he's won multiple awards in the Dallas Morning News and Best Of Fort Worth. His mastery of authentic Texas brisket is apparent from first taste, and his delicious burgers (both the brisket burger and the pork rib burger) make for an amazing addition to the menu. I'd love to see 407 BBQ featured in a future episode.
I’ve made pork belly burnt ends but my favorite way of doing pork belly is TX style or how they refer to it in this video, bacon brisket. I even wrap it in butcher paper when the bark sets. So bomb! I gotta try that taco though!
Really awesome for you to bring him onto your channel. Seems like a down to earth guy. Great video. Would love to see you and Bradley Robinson, (Chud's BBQ) hook up for a cook. With your and his subs, it would be 1.1 million reached!! Thanks Matt
I actually had the pleasure of having Dayne's bbq when first started. I was at his first pop up at his house. Amazing then and Amazing now!!! I don't know why but, feels like a proud dad moment!!! Lol 🤣🤣🤣 Well done bro!
You should try Brix BBQ Fort Worth also. He's an ex football player. Tried out for the Cleveland Browns. Didn't work out. So he switched to BBQ. Could make for a great video. 👍🏼
This was great! I have been watching Meat Church for awhile and like how Matt brings in people from the area to talk BBQ. Awesome beginning t a series and look forward to the rest.
Brett’s Backyard BBQ in Rockdale is just around 3 years in business, but already a top 50 BBQ joint. It’s worth the drive from DFW and he’d be a good guest pit master.
Like the guest pit masters. Will have to try, Dwayne explains the simple cook. Hope I can develop his touch for doneness. Like to see you bring Travis Heim & Emma
I'm a huge fan of your Holy Cow seasoning, I've been using it across most of my bbq and oven meats, just turns out fantastic. No wonder the bacon brisket turned out so well by using Holy Cow! I also am really looking forward to this series and won't miss a one!!
This is a great video!! chili infused honey sounds amazing. Dayne was great and you can see his excitement and appreciation. Great inspiration to try new things and grow the bbq game.
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Gotta bring Chuds BBQ as a guest pit master !!
Totally
Chuds is amazing. Love that guy. The ball tickle when he makes his sausage gets me every time. He’s creative and smart, deadly combo.
100% AGREE
Bring chudd!!!
Hell yes
You can tell he’s a little nervous but so thankful and happy to be there with Matt. Matt stays so calm and guides him through conversation and let’s him take the wheel for the cook. So cool to see this interaction and recipe. Thank you both gentlemen!
Appreciate all the feedback!!
100% he did an amazing job tho 10/10
@@nathannosar1698 agreed!
i do kind of get what you're saying but I don't think he looked nervous at all. I think he did a great job and seemed pretty normal, probably just not used to a video camera and the lights quite like Matt is. He may have seemed nervous compared to Matt's personality, but I think he was just a chill calm dude. I see how someone could take it as being nervous but I just took it as his personality is a little chiller.
makin my first pork belly today....thanks Matt for this...and I am off to the dang races
New to smoking. Matt, you have helped my husband and I reach near perfection in our first early smokes. THANK YOU!!! Was gifted a smoker from a friend that found a near new smoker put to the side of the road. We've been smoking once a week and taking FULL advantage of a good burn smoking multiple meals at one time. The money saved on just learning to butcher out own meat has been part of our education towards smoking. Fabulous eats and saving money! Great bites and slices of heaven. Much appreciation Matt.
I just went up to Forth Worth for my first visit to Dayne's. I had never heard of bacon brisket until I saw it on the menu. Now I'll never forget it! Sooo gooood!
I’ve had Dayne’s since his pop ups at his house. Really good BBQ, but the best part is…he has always remained a genuine person. Even with the long lines, he takes the time to talk to people waiting, thanking almost every single customer for their business. That has kept me coming back…. Butttt the Bacon Brisket def helps.
The underground pop ups were legendary!
Also, you are one of our favorite customers by far. Thank you for your continuous support. We love having you as a part of the Dayne’s family.
@@MeatChurchBBQ you need to try Brett’s Backyard BBQ in Rockdale and Wade’s BBQ in Lufkin.
We had this at Dayne's last week during our Texas BBQ trip and it was one of the best things we ate! Greetings from the Netherlands!
I’ve been doing this on my smoker since summer time and it’s absolutely amazing. Got four slabs for my buddies tomorrow this is so underrated!!!
Made my first bacon brisket yesterday and it may now be my go-to for get togethers. Being able to have it as slices, tacos or Korean BBQ makes it a wonderfully dynamic meal.
How long of a cook is it? (Approximately)
You can see the passion he has for his cooking. The way that he handled the meat to the concentration on seasoning it right from start to finish was like an artist and his masterpiece.
You guys are so fortunate in Texas and the south in general. I live in Montana. We can really only cook here with any kind of consistency 6-7 months of the year. Especially where I live. Nothing kills a cook worse than a cold wind. Not to mention sub freezing temps. I'd love to be able to cook all year long!!
Love the idea of the Pitmaster series! Keep bringing in those local legends!
Deal!
@@MeatChurchBBQ This was a great Idea. Keep bringing the BBQ masters...
What a great guy! Thank you Dayne Weaver and thank you Matt! Matt, I have learned so much from you. Probably saved a $1000 in trial and error. Keep it up!
That’s the best way!!! Back yard, figure it out! Paint your own picture. I started cookin at 12. Im 40. Its been a blast!
That guy seems like a super cool dude to hang out with. Good to see someone not burned out in the restaurant business
I’d do some sketchy stuff for some of those tacos! Dang it boy!
Laughed out loud. What’s up Hussey!!
Holycow is the best..going to try bacon brisket this weekend..thanks
I've made these tacos twice, once with pork belly and once with brisket. They've been a huge hit both times! They are on the menu for this weekend. So delicious.
You gotta get Bradley Robinson on there to cook for you. Would love to see that collaboration come together 👌
I absolutely love Dayne’s Craft BBQ. I agree with Matt top to bottom one of the best joints in Texas! The Bacon Brisket is amazing, especially on Tacos!! I love that you are highlighting BBQ joints!
I figured you would like this one. I'm excited about the friends I have coming up too!
@@MeatChurchBBQ can’t wait!
Would like to see you do one with Jess Pryles also Heath Riles Malcom Reed kosmo's q cowboy Kent Rollins chef Tom with all things bbq just for starters. Amazing show liked it alot. Have a great day
Looks fantastic! Bring on MOJO BBQ, his pig brisket is amazing and his commentary is 2nd to none. Plus he's used Matt's rubs in a couple of his videos. I learned how to smoke from Matt's videos and I have damn near all of his rubs. Holy Cow is the best brisket rub
Made the bacon brisket today on my RecTeq 700. Followed the recipe and WOW! Super big hit in our home. Best wrapped in warm tortilla. You will not be disappointed!
Matt, first of all I want to truly thank you for providing such informative and wonderful videos! I wanted to particularly say this video helped me to successfully cook my first brisket style pork belly. And man the family truly enjoyed it. Continue to share such great videos!
I love the Feedback. Thank you for being here Reginald!!
Dayne’s bbq is 🔥 have had the pleasure of eating his bbq several times at Lola’s trailer park in Ft. Worth.
So good.
He’s a super cool guy! My buddy is in a motorized wheel chair. His van got towed so we had to load him up in my truck and put us chair in the bed. Dwayne came out and helped us!
Russel Roegel of Roegels BBQ in Houston does pork belly like this. Freaking amazing! First time I had it was a BBQ event and everyone kept walking by telling him his “brisket” was amazing.
Russel is a good dude. I need to get him on here to make that epic pastrami.
@@MeatChurchBBQ hell yeah!
Should get chuds bbq on here! Also saw him do a pork belly brisket looked delicious I’ll have to try it out
Pork belly is awesome, so versatile and easy. You can't really go wrong with so much fat =) It is actually way more common cut than brisket or even spare ribs here in Finland, we cook them for most catering gigs. We do usually wrap them and make sure to use something with a little bit of vinegar to cut the fat when serving. That taco is a great idea.
just revisitining this video before i put a pork belly on my smoker ! I love that i can re-watch something I saw over a year ago to remind my self what the process looks like ! Keep PUMPING out the content !
Doing the same right now!! Pork belly about to go on!
We made these over the weekend and its possibly one of the best tacos I've ever had. Everything just works so well together...
Made the tacos and they were quite possibly one of the most amazing things I’ve ever eaten!!! My daughter, who’s not much of a smoked meat fan, said they were he best thing I’ve made.
Always did Malcom Reeds pork belly burnt ends but this bacon brisket is awesome! Thanks guys!
I experimented with a pork brisket about a month ago. I wasn't satisfied with the results; I may try this cut very soon --hoping for better results. Thank you for the video!
I will definitely give this a try this weekend for the SEC Championship game.
I have learned a ton from your videos. My family and friends tell me that my BBQ is going next level. Thank you for sharing your passion.
Great video guys and I may try this weekend for the SEC game myself!
And GO DAWGS !
The way Matt's eyes bug ALL THE WAY OUT of his skull when he bit into that taco... Bring Brad from Chud's on!
I’ve had that Taco and had a similar reaction!
@@mikebowerstv I'm pretty sure I would, too. But I don't know if I'll ever make it that far south to try one for myself, unless I attempt my own, and even then... it won't be the same.
Daynes is my absolute favorite bbq in dfw!! Super humble guy and his wife and the crew are very genuine people!!
Matt props to you and the Meat Church brand and recognizing the "the backyard BBQ'er". Really looking forward to watching the Guest Pitmaster Series.
I just had to give it a shot after watching this video. Unfreaking believable!! This is my new goto for some great stuff! Thanks guys.
i totally bunk on those pickled onions and forget them everytime, so good - Matt's buddy brought his A game!!
Ho. Lee. Shit. I gotta do this one. We've done pork belly burnt ends plenty of times so we're no stranger to the belly. Never occurred to me to smoke it like a brisket. Wow. Props to Dayne and you for having him. We'll have to go make a stop over at his place one day soon.
First sentence very funny and brilliant way to spell it
Love the videos Matt! I think Bradley Robinson with Chuds BBQ and Matt Pitman cooking on the same pit would be awesome and no doubt create greatness!
I first had Dayne's Craft BBQ at the Troubadour festival in Celina last month! Can't wait to try this bacony treat!! Matty, love this new series, it will be your best one yet I expect!! ~Cody
Thanks Cody!
Did you try the bacon burnt end from Smiley's at Troubadour? Amazing.
@@thistoshallpass395 of course! If it was served, I tried it all! I also had a miserable meat hangover, but its worth it
Great job dayne! Coming from Royce city smoke sessions! Bring on pit master chad sessions
GREAT STUFF GUYS! I REALLY APPRECIATE THE HUMBLE EXCHANGE, AS I KNOW BOTH OF YOU ARE ABSOLUTE PIT MASTERS! GOOD STUFF MATT., KEEP IT COMING!
I feel so blessed to be in the Dallas metroplex area and having access to you guys! Great job, and I love it when the greats come together to share the love!!!
I would love it if you and Mad Scientist would put something together. He is another one of my fav's - and also, Harry Soo!
OH MY GOODNESS! The bacon brisket looked amazing all on it's own, and then making it into a taco? ARE YOU KIDDING ME? I have GOT to try this! Thanks for this Matt and Dayne!
Great video - The lesson I learned was “ keep it simple stupid “. I always have a tendency to make things too complicated.
Malcolm Reed is a good suggestion, bring him on!
Great episode, keep em' coming!
He brought him down a couple years back when Matt was doing his classes, but wouldn’t mind seeing him again. I think it’s better to bring in those guys who aren’t on TH-cam who have different ideas on things we are used to seeing.
@@Crusader158 I saw that episode, that's what triggered the thought!
Just happen to have a pork belly in the freezer. I was going to make maple cured apple smoked bacon but now I'm thinking Bacon Brisket will have to be thr next recipe to smoke up. Thanks for the video and your expertise, as well as the great product that you have!!!
Your own maple bacon recipe awesome
Doin’ this next! And Matt, you were nice not to tell him he was usin’ them shaker bottles upside down. LOL! Guess you forget when you don’t use ‘em in a while. 😆🤣😆🤣
Or hey, maybe he’s onto something! Might slow it down a tad on the way out and spread more evenly.
I pick your rubs at my local St. Augustine Ace Hardware...your buddy Bill Connerly is the manager...Great guy! All my friends and family love my barbecue but their favorite hands down is pork belly smoked like a brisket with nothing but your holy cow as the rub! Everybody loses their minds over it!!! Thank you for all the great content you have put out over the years! I was always good at barbecue..... your videos have made me great! Ain't bragging if you can back it up😂
Thanks Matt!!!
This taco is top 5 on my steady list...unbelievable eveytime. Making it today !!
Oh hell yeah!
The "im going to do this cook this weekend" video. Video of the damn WEEK!
Awesome. Keep me posted!
@@MeatChurchBBQ If i find a place that sells pork belly I definitely will. Not alot of places sell whole pork belly here in south florida. Closest I've come to it is Costco but lately they've been looking like more fat than meat.
@@analyrodriguez9879 Gordon Food Service has recently had cryovac bellies. Not as large as this one, but would probably work well.
So saw the video last night and happened to have half a belly in the fridge and plans to fire up the smoker and make a brisket today. Used my Garlic Habanero rub and the bacon brisket was amazing. Did not get the bark he did but the flavor was amazing! Thanks for making the shows
The guest pit master series has started off awesome!
BEST BBQ IN DFW!!!!! Dayne is the man!!
I made this tonight - OMG - the most delicious bite I think I’ve ever taken.
I made this last night and it was amazing! Mad props to Dayne and Matt! (I also made the smoked queso...my gosh! YUM!)
i love this style of video featuring other pit masters!
I am BLOWN away. That is outstanding. I’ve heard amazing things about Daynes from Wes, and now I just can’t not make the trip.
Thanks for bringing Dayne on! I smoked a pork belly like a brisket 2 years ago. The edges were good but the middle was mush. Going to definitely try it again and split it up! Looks amazing!
Ohhhhh buddy I am trying this for the upcoming weekend! Thanks Matt! You’re the man
I make this all the time! listen, try and deep fry them, or even pan fry right after youcut them into 1/4" s the slices. OMG!!! the explosion of taste is off the freakin chain!! keep it up guys love the channel!
I followed Dayne’s recipe and made my first bacon brisket this past weekend. Fantastic! I’ll be doing this again soon.
Love this!!
Did you wrap in butcher paper like a typical brisket or let it ride full 4 to 5 hours?
@@dannyjeffries7990 we didn’t wrap.
About how long was the total cook? Trying for the first time tomorrow
Thanks Matt and Dayne for a wonderful video! I am going to do it this week. One picky question - resting time is sometimes so important that I would like to know how long you rested these before slicing.
Shaking the bottle with the holes on top just blew my mind
Me too! Haha
Thank you , now I know how to cook my pork belly this weekend
Dayne’s is always awesome! Super lucky his bbq truck is only ten minutes from my house here in Fort Worth.
How have I not seen this. I was already thinking tacos. Awesome! I definitely doing this in a Banh mi sandwich. 🍻
Looks sooo good, I cook at least a few hundred pounds of pork belly burnt ends a year but this is def gunna get added to my menu.
That man is awesome, very well executed
Road trip from Michigan needs to happen soon great looking food here with a new spin on tacos!
Love this. Friendly competition is the best.
Just made these. Delicious. The bottom is a bit overdone. We used 275 on a traeger pellet smoker. Should we use a lower heat? We are at 4600 feet. Thank you for your awesome 💡.
Awesome. I trying this cook on Saturday.
hey meat church thanks for putting out these videos I'm a backyard bbq and entered my 1st competition last month with a lil backyard smoker and placed 9th out of 20 there was 15 pro bbq teams n 5 rookie teams your videos helped ill take that as a win all day !
Awesome!!!
RIGHT ON MATT ! YOU ARE A MEAT CHURCH MASTER !
Brian McLarty at 407 BBQ in Argyle. Unfortunately he didn't get considered for the Top 50, but he's won multiple awards in the Dallas Morning News and Best Of Fort Worth. His mastery of authentic Texas brisket is apparent from first taste, and his delicious burgers (both the brisket burger and the pork rib burger) make for an amazing addition to the menu. I'd love to see 407 BBQ featured in a future episode.
Bryan is a good friend and I will make sure this happens! He’s awesome.
I’ve made pork belly burnt ends but my favorite way of doing pork belly is TX style or how they refer to it in this video, bacon brisket. I even wrap it in butcher paper when the bark sets. So bomb! I gotta try that taco though!
Love it!!
doing it, have a belly in the freezer and was looking for some inspiration on what to do with it.
Nice. Know what I'm trying with that pork belly in the fridge now!
Thanks fer sharing this.. I'm gonna try this very soon!
Looks fantastic.
Cheers from Norway
Damnit, I'm hungry as all get out! Great idea showcasing other pitmasters. Cheers!
Jesus that looks delicious
Next on my list thanks Matt looks freakin awesome dude huge thumbs up from Ontario Canada 🇨🇦
Texas Arizona California and Mexico has some killer bbq
Nice I have been doing PB Brisket for a few years I thought that wa s a thing and not something new. Awesome to see ti getting love!
Really awesome for you to bring him onto your channel. Seems like a down to earth guy. Great video. Would love to see you and Bradley Robinson, (Chud's BBQ) hook up for a cook. With your and his subs, it would be 1.1 million reached!! Thanks Matt
I actually had the pleasure of having Dayne's bbq when first started. I was at his first pop up at his house. Amazing then and Amazing now!!! I don't know why but, feels like a proud dad moment!!! Lol 🤣🤣🤣 Well done bro!
The legendary underground garage bbq!
Yep I was there!!!
You should try Brix BBQ Fort Worth also.
He's an ex football player. Tried out for the Cleveland Browns. Didn't work out. So he switched to BBQ. Could make for a great video. 👍🏼
This is on my to smoke list. Can't wait!
Awesome Matt can’t wait to see the rest of the series
Just made this recipe tonight. Absolutely amazing. Thanks Matt and Dayne.
Hey Mark, I know it's all about feel/temp but can you give me a ballpark time? Never done pork belly this way but I want to try it this week.
@@michaelwilson1669 total time on the grill was about 4.5 hours.
This was great! I have been watching Meat Church for awhile and like how Matt brings in people from the area to talk BBQ. Awesome beginning t a series and look forward to the rest.
Thanks Chris!!
What a sensational combo!! Outstanding gents!!
Thank you!!
I am going to have to try that. Looks awesome.
Brett’s Backyard BBQ in Rockdale is just around 3 years in business, but already a top 50 BBQ joint. It’s worth the drive from DFW and he’d be a good guest pit master.
Eating my lunch (leftover pork chop with The Gospel rub) watching this amazing video, not bad for a Wednesday. Appreciate you, Matt.
Like the guest pit masters. Will have to try, Dwayne explains the simple cook. Hope I can develop his touch for doneness. Like to see you bring Travis Heim & Emma
Heim’s are coming!
I'm a huge fan of your Holy Cow seasoning, I've been using it across most of my bbq and oven meats, just turns out fantastic. No wonder the bacon brisket turned out so well by using Holy Cow! I also am really looking forward to this series and won't miss a one!!
Awesome feedback Brad!
This is a great video!! chili infused honey sounds amazing. Dayne was great and you can see his excitement and appreciation. Great inspiration to try new things and grow the bbq game.
Such a great guy!