Відео

Thank you for making this video it help so much

Another great cook in the books! 🔥🔥

thanks for this trying it today

Maybe I missed it but what temp should my pit be before the wrap? You said to increase temp 25-30 degrees for the wrap but didn’t say from what original temp. I assume you went for hot and fast since a 13lb brisket was done in 8 hours? Please help, lol

Gotta love UA-cam University! Thanks for the video! Subscribed

love your work Dawg

Really enjoy your videos! I want to do some spare ribs on my “New to Me” pellet grill. Specifically, I’d like to make up your rub. The only issue is trying to locate granulated garlic. All I’ve been able to find is either minced or garlic powder. Thanks for your input.

How's that smoke profile compared to an offset?

Baby backs

Great video but I could tell it's 4 years old when I saw the price of that brisket. The good old days

where can i find a table like the one you're using, the metal one that the weber is sitting in

Dawg Father love your Bracelet "WWJD". God's Blessings to you and your family 🙏 Greetings from Tenn. Husband of a Cancer Survivor I was taught to not use Foil but Butcher Paper bc of toxins from Foil. It will take smoke and be toxin free.

Nice video !!

I wish you were my manager and career coach.

Do you open the bottom dampers or keep them closed?

No offense but I'd fully reject that box. No way in hell am I going to pay $1200+ and have a piece of beat up crap show up. Plus you have a lot of dents and scratches/rubs. $1200 for something that looks like it fell off a truck?!? nope. Somebody owes you money

Awesome video

Beautiful Smoker! I'm curious. Does it need to be covered? Does it require any maintenance to avoid rust? Backline clearly does amazing work. Thanks so much for sharing.

Got the Pit Boss Pro Series Elite Smoker about two weeks ago. It has the same controller as the Titan. Havent done a brisket on there (yet) but I've yet to see someone actually rest their brisket in the smoker at 150 degrees, I think that would a useful experiment! Your brisket looks awesome! Cheers

Hey DawgFatha…. Have you experienced issues with hooking the Titan up to Wi-Fi like a lot of other people? Also, does the Titan continuously put out a lot of smoke? That info would help me decide on it over the Traeger ironwood XL.

This looks 🔥🔥🔥

I thought you don't want moisture in there? Iam new and starting to watch videos to learn

I’ve tried cooking brisket on my Weber kettle two times so far and both times were a huge failure. I’m going to use this video as a guide for the third time and if it’s a success then I’ll continue cooking briskets. But if it fails a third time I’m never touching the cut of meat again. Great video!

Great video my man!

Great instructional video 👊

This looks like a bunch of comments from people that have never cooked lamb. OVERCOOKED!!! You should have pulled at 120 then seared. None of that meat is pink. It's all gray, meaning well done. Lamb is delicate. I'm sure it was still "GOOD" but there's no way this was the best representation of what it could have been.

Question: can you sub mustard for oil? I know the mustard doesn’t add any flavor to the meat, but I genuinely despise the smell of mustard. If I can use another binding agent I’d rather do that. Thanks!

What is the basket for charcoal called and where to purchase ?

Directly in sink is horrible

Just bought the Austin XL

Another great episode, the best BBQ channel on UA-cam, I love your cool, calm, collected approach. Awesome

Hey man would there be any advantages or disadvantages to halving or quartering the bird and then smoking it ?

Looks amazing thanks for the video

never thought of doing the rucola and pork chops combination. well done and nice video! you deserve more subs

I've made pork belly burnt ends several times but never cooked one this way. A must try on my next one.

Great Looking Cook Alton. I really like the rack idea on this. Very Tender looking protein. Thank You For sharing!!!!!!

Looks amazing. Cheers! 👍🏻👍🏻✌️

👍🏿👍🏿👍🏿👌🏿👌🏿👌🏿

Nice job sir and Happy late Fathers Day to you 👍🏾

Do you know how to smoke a brisket on a Lexington pit boss smoker can I smoke it overnight and what temperature

Yes Sir ! 10 out of 10. I love me some pork belly. Tenderness always out weighs I.T. in my book ! Beautiful cook.

Great cook!

That’s a cool little grill!

Love your videos. Thanks.

Great! I've heard that many pop-up shops are using platforms like Hotplate for preorders. It’s considered the best preorder platform by most. I'm excited to use it for my business and would love to try it out.

Looks incredible‼️👍😊

No internal temp to look for? Just feel on this one?

Dont eat pork eat cow nose tongue lungs liver tripe kidney intestines torpedo feet skin chicken head neck liver gizzard intestines feet

Looks like that little cooker did a fantastic job. How much battery was left afterward?

I wonder if pit boss Australia will release this it would be really good for camping