Traeger vs Big Green Egg (Brisket Smoking Competition) | The Bearded Butchers
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- เผยแพร่เมื่อ 5 ต.ค. 2024
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Here's the Victorinox Link - bit.ly/3mGcSzH
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▶️ • How to Skin a Beef Cow... Check out all of our beef videos, they just keep coming!
Who needs primetime TV? The Bearded Butchers at Whitefeather Meats in Creston, OH are going to break down a beef brisket, trim it up, and smoke it on a Traeger and a Big Green Egg. It'll be no problem for you to butcher your own beef cows just by watching a couple of professional butchers do it right.
Once the beef is trimmed and ready, they'll season one brisket with Original and the other with Black Bearded Butcher Blend seasoning (bit.ly/3o9BqS7) and smoke them to hot, dripping perfection on a Big Green Egg and a Traeger.
Pro Tip: For the 16.5 pound beef briskets in the video we used about 2/3 bottle of seasoning.
34:28 - It takes about 1/3-1/2 of a pellet box (Traeger) for a 12 hour smoke session.
35:23 - Be sure to rest the brisket (at least 1 hour) to avoid the juice falling out when carved.
46:20 - Stay tuned for a little bonus!
Here is everything you will need to butcher a cow at home:
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🧂 bit.ly/3o9BqS7 - Our famous Bearded Butcher Blend seasoning!
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Index:
2:34 - After a quick intro, the guys start cutting up the beef between the rib and the beef chuck.
4:21 - To the band saw for the next part. When the arm is off, they continue to pull the bones out of the brisket.
5:22 - One of the briskets will be ready for the pellet grill. It will be trimmed up with a lot more of the fat removed. The other will be mostly untrimmed for the charcoal grill, in this case it's going on the BGE.
6:49 - BONUS! Seth is going to show you around the original building, the birthplace of Whitefeather Meats! Then, he cuts off a lot of the fat for the Traeger Brisket.
16:34 - Season up the first Brisket with Bearded Butcher Blend Black (bit.ly/3MRa9hA).
18:13 - The second brisket doesn't get trimmed as much (for the Big Green Egg). A charcoal grill will render the fat down much more than the pellet grill.
26:11 - The brisket is ready to smoke!
28:40 - The answer you've been waiting for, which smoker is the best?
36:11 - Time to eat the beef briskets! Which one is the best? Only one way to find out!
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Me: pff who has 47 mins to watch them cook brisket?
Also me: *watches the whole video... likes.... subscribes... grows a beard... buys a smoker
You fell right into our trap. 👀
Other than the fact that I already have a beard and a smoker, my sentiments exactly!
you forgot to begin spending 3 hours daily in the weight room.
I was having the same thought at Midnight. "What am I doing?" Well I just bought my 1st grass fed 1/2 steer and I am going to marry this with my green egg. Been in California for a decade. Moving back to Indiana, closer to family, and looking forward to learning, improving and feeding a very large extended family.
People who are interested in their topic. Obviously, you aren't so why do you frequent the site?
Truly a family operation, kids in the loft smiling and watching deliciousness being put in the smokers!
Only just a year ago you guys had half the subscribers you do now, and after watching this video it certainly shows. I can see why, professional and interesting. Thanks and great work.
Great show, excellent instructions from beginning to end. Love the back and forth between the two brothers. I'm new to smoking and the instruction here is outstanding. Thanks to you both.
Hey Kevin, thanks for the kind words! We're glad to enjoy our videos. Welcome aboard!
I appreciate the wholesome interaction between these guys. Love watching their proficiency with a knife & clear experience with animal anatomy. Serious salt of the earth peeps.
Fantastic contrast on the trimming. Did not realize a different thickness was needed for the different smoker types. Thank you!!!
Very welcome!
This is a great video and the briskets looked phenomenal. Appreciate you guys breaking down the process as much as you did. Much respect!
I am retired meat cutter. For the first 15 years we cut swinging beef (rail) Then a major chain bought the smaller chain I worked for. From then boxed beef.
It is so refreshing to see people that know how to break beef and know how to process the cuts.
When I started with a major chain Safeway ,the people were I worked knew little or nothing about where the cuts they were cutting came from on the beef.
Thanks for all of your videos.
Thank you for this video. I’ve been using it for several months now every time I make a brisket on a Traeger. I tweak the rubs every time but it has helped me make a perfect brisket every time!
Good stuff, Leonardo! Happy to hear about your perfect briskets! 🔥
Excellent instructional video! Thank you too for explaining the differences on how to prepare using different smokers.
Thanks for watching!
Does anyone else think it's very relaxing watching them cut the different cuts up. or am i just weird? Also makes me hungry. lol
I do I just wish they would not talk so much.
@@loganmd34 well it being a how to video for people that don't know how to BBQ i can understand it, maybe they should add text in during the edit rather than so much talking.
ArodF1
They just repeat what they’re gonna do so many times. Just a personal opinion. They’re great though.
Nope! Not weird, this is better than the garbage on tv. Great instructions and videos from these meat masters!
Relaxing hell yeah. This is the only channel in my house
I am an Ohio native that moved to the south and learned how to smoke/BBQ, love the videos would love to visit your farm someday!
Wow, thanks so much! Feel free to drop by our store once you get a chance.
Love your videos! Especially ones like these where you show exactly where the cut from and finish with an amazing recipe or technique for grilling the meat. I'm learning so much from your videos and I love it. Keep up the good work!
Boys, I absolutely love your videos. The content is great, start to finish. It’s really good to see how committed you are to being clear and to the point, no nonsense, just pure knowledge of what you do. Keep up the good work.
Gentlemen, let me say that it’s very rare that you see a video where it’s comes right from the steer to the table! Well done! The other thing that I absolutely loved is the repurposed beams and tools and kids in the background. That’s exactly like my grandfathers old blacksmith shed! You can tell your stuff is a business, yet a labor of love and family. I am totally following your recipe on my Traeger tomorrow. Unfortunately I will have to use my own rub...I look forward to getting yours,! I’m also recommending you on our small FACEBOOK group. It only has 770 members but I think they will love you guys
Never thought I would enjoy watching two bearded men cooking so much.
More to come!
Too bad we dont have more people like you guys.
You watch those Yankees that have a butcher shop? They have a lot of videos can't remember their names
I’d like to say first of all just an awesome video. I just got home from 6 days in the hospital battling this Covid virus and finally am recovering . I have never sat down and been so informed of how to cook my briskets on my egg like this before. Once I am back to work and can get back to my passion of grilling for me and my family you sirs have a viewer and customer for life. Thank you for the efforts put forth to keep humble guys like me informed of the process of great grilling .
You are Masters of your art,trained by Masters! Your videos demonstrate a skill set fine honed by generations of knowledge! A family fountain of knowledge! Fascinating to watch!
Wow, thank you!
I saw the title and thought - Awesome, I'll be able to pick between a Traeger and Big Green Egg. Nope. Each has it's strengths. Your videos are so well done. The explanations are rock solid. The only thing missing from the experience is taste and smell.
The fact that they will come back to like a post well over a year after the video was posted says a lot about them. Peace and prosperity to these homies. Also, just got my new Traeger! Can't wait for my first smoke!
Looks like you need to get both!
Me and my family were in the store today to check it out and pick up some rub to try out. Met Scott he looked he was busy but he took a bit of time to talk to me. Looking forward to trying out this rub this weekend
Thank you Russell!
@@TheBeardedButchers I just got done pulling an 11lbs Pork butt OMG your OG rub IS AMAZING I NEVER THOUGHT I COULD EVER MAKES SOMETHING SO GOOD!!!!!!! Definitely gonna get the big tub on our next trip
@@russellmcdonald6033 did a pork butt myself a few days ago ! Its the bomb. A great snack to have on hand. I pull out chunks and just munch through out the day/eve.
Enjoy. Cheers
It’s videos like this that make me wish I didn’t grow up in a city. Love everything about this lifestyle.
These videos help me as I’m getting ready to do all my own processing of all my animals myself. The man who taught me what I do know didn’t teach me the way y’all do a lot of stuff. He was old school and didn’t save a brisket it went straight to ground meat. He got steaks, roasts and burger. Another great video guys. Keep em coming
I love the studio by the way. History made us who we are so it’s worth preserving.
I buy my beef 1/2 cow at a time and my butcher is the same way. They use the brisket as hamburger......so sad. I have since corrected the way they cut my meat for me. Clearly my mistake not understanding the whole process but I do now.
It's nice to watch a video that shows the whole process. From cow to cooked. Very informative and thorough.
I'm just gonna take a moment to respect the care they give to their knives. Makes their job easier and shows me they care about the work they do.
I've watch a number of your videos on butchering, what cuts are what and now cooking a couple of briskets. Your videos are great! I enjoy every one I've seen and look forward to watch them all! Thank you!
Had an older couple come in today looking for denver steaks that they heard about from the bearded butcher channel. Set them up good and we had a fun chat about you guys
It's Mischief Night, and you know what that means... aetv.us/TicketingOnHalloween
It's like a secret club or something.
Great, Great Video!! I dont think ive ever seen a video that explains the different trims for different grills.
Well done and one of the most informative. Watched it 2X, and still learning something new. Now I’m famished, in need of a brisket sandwich. Keep up the good work.
I love watching this channel. Something about watching passionate people explaining what they do. They don't skip a beat and seem to be able to explain why they make the cuts they make. We'll done, stay safe and best wishes
I like the part with all the kids in the loft, passing down more memories.
Thank you for this! We just cooked a full brisket on our Traeger tailgater and it came out fantastic!
I can only hope my kids will speak about me the way you gentlemen do about your dad. You two are great and that was an amazing video!
Scroll to end, tap "replay" to watch without ads and commercials.
Bearded Butchers,
Maybe you can answer this question. I've been told that by doing the "trick" mentioned above that it doesn't support the creators videos. Is that accurate or anyway you can check? I would think by scrolling to the end and taping replay then it still gives credit to the creator of the video as someone watching it but I could be wrong. I have no clue how it judges the views.... just curious because I hate ads and commercials and I'm not trying to screw creators over...only TH-cam lolol
Faith, family, food, in that order. Yes sir.
I thoroughly enjoyed this guys thanks so much, really informative and we got to see the entire process which is awesome
Glad you enjoyed it!
These guys seem like some cool down to earth men . I learned a lot about cutting 🥩. Keep it up and thank you guys for the videos.
I'm an old school Texas smoker ! So it's an offset barrel smoker for me and mesquite wood. So the tips were much appreciated !
Awesome stuff! Glad our tips help!
So we're just going to ignore the children of the corn laying in wait
Haha just preying on those smokin' hot grills.
So glad that you respect and enjoy the historical significance of your farm and building.
Great content! Great instruction! Thanks.
I have the exact Traeger model. I absolutely love it. Such a beast and I always get great smoke rings.
Totally a beast!
I appreciate all that you two have included in each of the smokers and applicable techniques. I bought a Target and practiced on a couple Ribeyes before putting a 15lb brisket in tonight. I suspect tomorrows lunch is going to be an epic experience.
Your building that you use as a studio is unreal. Great place to BBQ.
These guys are awesome. The knife skills are off the charts and obviously the meat quality as well. Love the attitude and positive vibes! Well done
Thanks for the tips fellas. Looked like a ton of fun. Quick question, after raising the temp to 275 after wrapping, why at the time you pulled the brisket off the Traeger was the temp set to 225 again?
Followed this step for step on my first brisket on my first smoker. Took the results to a party and was told it was the best they have ever had.
Next day I did 3 filets following your steps on your filet video.
They came out perfect!
This weekend I will be trying ribs.
Please keep making cooking videos. It's crazy how good everything turns out.
Also love your seasoning and bbq sauce 👍
Thanks, G! Glad to be of service!
Great instructional videos. I’ve been binge watching them all. I’d like to know why the Big Green Egg breaks down the fat more than the Traeger pellet grill. Seems like you should have the same end results if cooked at the same temperature.
Im assuming it’s how the heat is applied to the meat
Charcoal the heat is probably much more direct
I love watching you guys. I am a meat cutter. For most of us the days of swinging beef are over. But not for you guys. I learn something new with every video I watch. Weather it be a technique or just some tid bit I did not know because I don't get to butcher an entire cow or pig. Thanks guys.
I found 3 Victorknox knives at a yard sale brand new one blade 10" with round top one 8" and one kind of like fillet knife for $1.00 each
Wow what a bargain.
@@WellseeTheend wish I could find more at that price I looked them up and the cheapest one I had was over $100
The cutting is one of those oddly satisfying things to watch.
Well done gentlemen! Loved how informative this was! I'm definitely going to take what I've learned and apply it with my next smoke. Also, I'm getting that Egg Genius asap! This will be a game changer for me and my cooks.
I need to get myself some brisket.. never had it before.
Why will the fat not render as well on pellet smoker as on charcoal smoker? You all are the only channel I have heard that mentions that tip. Thanks.
Fat renders from temperature, not from a particular smoker. Higher temp, more render. Our job is to pick the right temp for the right chunk of meat for the right time, not to pick the right cooker.
Your butchering skills are second to none. By the way, I really like your seasonings. I tried the black on some fresh sausage. Excellent. I like them all.
Those vegans dont know what they are missing. 🤪
So cool seeing the side by side comparison like that, and that they essentially came out the same. Also, thanks for putting in the clip about the bike, I saw that in the background and had been wondering about it during the video. You guys rock!
Texans off somewhere dying with the amount of seasoning going on those briskets haha
gotta sell this rub
as a Texan, I can confirm. Watching him smother that brisket in seasoning hurt me. and the "you can't really over season something like this" was like twisting the knife
and drowning it in sauce
As a native and resident of Alabama I keep my brisket seasoning simple. 50/50 blend of fresh ground black pepper and kosher sea salt with a skim coat of olive oil so everything sticks. I leave on most all the fat, score it in a diamond pattern, then apply the oil and seasoning. If the brisket is USDA prime I will smoke it at 350°F for 2-3 hours before it gets bumped down to 200-225°F for the long haul. My stepmom from Texas says my brisket is very good and I know she wouldn't lie to me! I am glad that I finally cooked Briskets nd now understand
You guys are awesome.
You guys talk all you want. You Annunciate well and never say 'uuummm' at all. Plus it's good clear instruction.
Thanks, Nathan! Those kind words inspire us to put out more videos like this one 💯
@@TheBeardedButchers absolutely! Keep em comin' from down here in Oklahoma!
I can't believe that I actually watched a 47min long TH-cam video 🔥
I’m with you.
Was actually captivating the whole way through so it was worth it
Awesome video! In the beginning, if you remove the clod then pull the brisket you will end up with a little bigger brisket. Make about a half inch deep cut along the edge of the brisket (top to bottom) then as you pull it let gravity help you out. Much easier than taking the brisket off with the chuck, clod and shank.
Great video, but you don't want to put the brisket straight to the cooler after the smoker; you'll over cook it and it'll fall apart. You want to leave it in out doors for about an hour to lower temperature, then rest it in the cooler for a minimum of 2 hours. 5 hours - 12 hours is preferred depending on the size.
Hey, are you saying after letting the brisket rest outdoors for an hour, you then put it in a cooler for up to 12 hours?
@@tabcobra i leave it outside for an hour more or less depending on the temperature outside. Then I put it in my cooler to rest it and keep it warm throughout hours. It doesn't have to be 12 hours; it just depends on the size and how long you really want it to rest really. (Minimum of 2 hours, or 5-12 hours; depending when you want to serve). Because if it's placed in the cooler right after taking it off the smoker, the heat in the brisket being inside the cooler will continue cooking: thus, it will overcook and possibly become dry or mushy. I'm no expert, but I've seen mamy experienced pit masters like Aaron Franklin, Guga, Mad BBQ scientist, How to BBQ right, etc, leaving the brisket outside then into the cooler.
It’s so informative as well as relaxing, I love to barbecue, I want two buckets of seasoning!!!!! I’m down with family faith and friends!!!!! Keep the faith fellas.
I don't even know where to start I love you guys!!!! I've been watching all your videos and spot on.. I live in Minnesota and on a road trip it would be worthwhile take a trip to see you guys!!!
Chris, swing in anytime!
Love DAD'S bike kid, so glad you told that tidbit of your dad's story!
Keep "Egging" or "i-grilling" or whatever you kids call it these days... (I can't keep up)
We just called it grilling or smoking...but without the technophone technology.
the best foodie channel ever in youtube history
THANK YOU SO MUCH FOR THIS VIDEO!!!! I have heard so much info that is out there and have been so confused. I finally started looking at THE pros and I came across your video and you really gave me hope to try again as you seem to know what to do with a pellet grill. I am still a beginner as I have not advanced beyond terrible shoe leather! I learned that choosing select briskets in the past from Walmart were all horrible and ended up like shoe leather using a masterbuilt electric smoker. I finally got a traeger smoker for my birthday and I have ordered brisket from snake river farms to begin to prep as soon as it arrives today! I have had such anxiety to try again due to messing up 5 select briskets. (that was a waste of a lot of money, time, and discouragement that followed) So this is my maiden voyage with my Traeger with brisket. My son told me that I should try to find a better grade of beef, so I ordered wagyu hoping that the combo of pellet grill plus quality of meat will end up a success! I came across your video at THE RIGHT TIME and it gave me SO MUCH HOPE to try again! I am going to repeat your techniques to prep my meat as it arrives today and I will load it on my Traeger hopefully tomorrow. I hope and pray that this finally works for me!! I wanted to thank you for using a Traeger to instruct, and how you adjusted your temps on the total cook. I am going to give it all I got. Question, since I don't have butcher paper can I use foil and a pan to seal it in? Question 2, When I pull the meat off when it is done, and since I don't have a cooler, could I wrap it in towels and rest it in a warm oven? Question 3, Does your butcher shop sell briskets and other fine quality meats online and ship in the USA? I live in a very isolated area in the mountains of SW Virginia and don't have any quality butcher shops here regionally. Any guidance and responses would be greatly appreciated!! I wanted to say Thank you so very much for all your time and efforts for us in cyberspace to teach on hand! May God continue to bless you!!!!
You're always welcome! 🙏
I literally bought a smoker after watching this entire 47 minute video.
That's awesome!
Same here.
Been a carpenter for over 15 years and just looking at that bandsaw gives me shivers. With most of my tools you can lose a finger really quick... but with that beast you could find yourself missing an arm.
Nice work and stay safe.
OMG I’m salivating here as your slicing, looks absolutely delicious
thanks for talking about the bike! i was going to have to ask in the comments about it.
"It's all about food, family, and faith." - Cheers from Germany guys.
I noticed Oak is a smoother/milder smoke flavor to allow the flavors of the brisket (itself) and the choice of seasoning to come through more. I've smoked a lot using heavier wood in the past, and discovered Oak is definitely the winner when it comes to all my guests' choices. Oak is better when you really want to show off your seasoning blend - not an overpowering wood flavor. Nice video guys! I'm a Traeger fan!
Very interesting, Valerie! Thanks for sharing.
it's 10pm, I was not even hungry when I started this video.. I am craving some delicious brisket! That looks amazing. Nice job fellas.
It's 2am and I ate a lot today. Got work at 6 so I don't know why I started a third Bearded Butchers video.
Edit: forgot to mention that I decided to make burgers an hour ago because that's just what I do lol.
Thanks for going into detail. Going to be cooking brisket this weekend.
Omg that fat looks so soft and fresh on those fresh butchered briskets. Wish the Costco packers were this fresh.
Congrats on 1M subscribers guys! Have been a massive fan since the early days!
So glad to have you onboard since Day 1!
When I do mine on the tragger I set mine to 195 till I hit temp to wrap then ramp to 250 once wrapped you will get a smoke ring like that of a stick bunner
i tried 225 on Traeger and it hits the 165 internal temperature about 3 hours after that. Maybe size matters too.
Love watching all the videos especially the deer breakdown videos. I also enjoy seeing that a lot of the videos have your children in them helping and watching like in the rafters in this video. FAITH, FOOD, AND FAMILY in that order I believe is what is the key to yalls success! Thank You!
Shows safe way to cut with knife. Proceeds to playfully flip it lol
I thought you guys had a smoker or grill that you promoted, one of the big black ones with the smoke stack. We learned about Traegers today, and now are doing some research. I figured if anyone knew anything about smokers, it would be you guys. Thanks.
I need to get myself some brisket.. never had it before.
I remember my first bite into a brisket sandwich in Nashville. I hope yours is as good.
Same. I'm making my first one tomorrow 😉
@@markblix6880 Jack's BBQ in Nashville is awesome, I have eaten at all 3 and found Trinity lane location (the original) to be best, and have had almost everything on the menu. Their Brisket is among the best i've ever eaten and I have literally had BBQ from California to Texas over to Florida and thru the Carolina's up to NYC. Back to Kansas City and across to Seattle. I have also learned to cook my own with various pits, Gas grills, Webers, Masterbuilt smokers, and my favorite is my Traeger that my wife and kids bought me 2 years ago for Christmas! My most favorite place in Nashville was Judge Bean's BBQ that used to be on 12th Ave south but they have moved to Brentwood and I havent been down to visit since the move. I am sure they still have great BBQ so if you are close go give them a try! Since Judge Bean moved away jacksbarbque.com/ has become my go-to place to eat BBQ if i am not in the mood to cook for myself and the fam!
@Christian Tovar it came out amazing. I impressed myself.
Texas style is superior
Thanks for the info. Recently got my first smoker, a Green Mountain recently. Used you method and your Black seasoning on my first brisket a couple days a go. It came out sooo tender and delicious. Let it rest for 8 hours, friends were very impressed.
Woohoo! Congratulations on your first smoker! 🔥🔥🔥
i just found new favorite channel! Holy damn guys its 6am and I am eating my breakfast sandwich and all I want is that brisket.
Plus i just loaded the pit boss austin xl with brisket at 5am, thanks for the tips guys keep it going.
I know that reference “It’s the little things in life that mean the most” Zack Brown chicken fried
You are welcome, you are very hard working family, you should be very proud of yourself. You are blessed.
Cheers to you guys from Ottawa, Canada. I just finished trimming and seasoning my first brisket (with the BB Black rub) and will be hitting the Traeger at 12 am. Wish me luck. Beautiful night here tonight, and I’m sure many folks will be sleeping with their windows open, so my apologies for infusing your bedrooms with smoky deliciousness all night. 😀
"faith, family, and food" - sold brother!
Total respect to your Dad, Mine was a WW2 VET...... Honor and respect those, that have let us live, the lives we lead......
Awesome! Please thank him for his service for us!
Omg my mouth won't stop watering, why are you doing this to me lol
because you smell
Looooooool. Same. Every video they make.
Great video! Can’t wait to try this out this weekend. Gonna be following you guys the whole way through. Keep it up. Love it!
Awesome! Thank you!
I'm just waiting for the masterclass so I can sign up.
It's too bourgeois lol.
Use Franklin's Masterclass. For the meat trimming and seasoning process alone it's worth it. Much much better results.
Faith, family and food!!! God bless!!!! Thank you. Awesome video!
Thank you! You too!
I can appreciate what a Traeger is, how they run and how its almost just set and forget, but I just can't bring myself to own 1. Matter of principle to me. Lol. I love my barrel smoker, side smoker, and my Louisiana Egg too much. Yeah, you gotta maintain more but I just feel like I earned my brisket more for some reason. Guess its because you gotta do some work with wood/char smokers. No hate towards Traeger, just electric is a nope for me.
One of the best brisket videos out there. I've watched a lot from the best bbq guys out there. This is the most complete one I've ever seen. It's like a compilation of the best methods and tips to smoke brisket. New sub for sure!
Glad you enjoyed it and welcome aboard!
So...I went with a drink for every "bark"...How'd the brisket turn out? I was on the floor when you finished.
Hope you had a good time, at least. 😉
Awesome guys, I've being BBQing for many many years , I'm from Brazil, Rio and that's what we do there but I learned so much about smoking with you guys, I owe a small Traeger and have achieved some great results with your tips, thanks so much.
Why does the Charcoal render fat down more?
The temperature is the same on both.
A pellet grill makes less smoke than a charcoal or wood fire (off-set) grill. When wood is burned it breaks down a chemical called cellulose that exists in the wood. Cellulose is then turned into sugar which caramelizes on the fat and helps to break down collagen. Less Smoke = Less Collagen breakdown
@@nathenoneptoh A pellet grill also burns wood, so still don't see the difference. Or is the lack of moisture in the pellets key?
@@HellStorm666NL it's volume of smoke i believe. The PPM of atomized cellulose with pellets is lower than real wood. so could be moisture. i'm still learning to be honest but that is what i understand
@@nathenoneptoh I believe you are right! It’s definitely an atmospheric pressure thing I firmly believe!! 350 in a pressure cooker is a different 350! Does that make sense? 😂😄❤️
Could be inaccurate calibration as well.
These guys use a knife like it's a third hand. Simply amazing to watch.
Yep! Once you've been at it for so long, it feels like you're working with something that's already a part of you! 😀
10:00 in the morning and i am drooling all over my desk..... great video guys, thank you.
Videos like this always do that to me. These guys are pros. From dressing to butchering to cooking they are cool calm and collected. I’ve never watched butchering. They make it look so cool. It looks like fun work. Right?
Ordered the 4.5 bucket of black. Came within days. Can't wait to try it out on my brisket this weekend!!!! So excited. Thanks a million!!
Awesome! You’re welcome!
Making my first brisket this weekend, first time using my egg also. I'm going to fallow your way, step by step. Good shit guys 👍👍
Geting me a set of the knifes to
Happy grilling, Andres! 🔥
Congratulations on your 1st brisket! I've done 4 now on my Cast Iron kamado and the results were great.