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@dawsonmitchell9381 Says:
My favorite part of smoking meat is not getting up that early but being up that early to still experience noises of the night then watching the sun come up
@wes2914 Says:
Am i the only one semi concerned about cooking food right on the assumingly painted firebox?
@1COMIXMAN Says:
That's my style country fireside life. A man a fire some beverages w nice fire drop soundtrack
@SensiProductionzBlindDogVideos Says:
When you wrap the shiny side on foot, you’re wrapping your food with poison that’s put on the aluminum to make it shiny.
Use the dull side to wrap to save yourself future major health issues.
@phillipschafer9932 Says:
Put a pan of about an inch deep of apple juice under the meat. It will keep it juicier.
@plurmingo1 Says:
10 d ago, but you should never use a wire brush on your grill. Use anion to clean. Wire breaks off and can get in your food = hospital visit.
@rsoito74 Says:
Oh, and by the way, that's only a flat brisket, that's not a full brisket.
@dano4154 Says:
Ok so, listen Linda…you’re local to DFW and I would RECOMMEND going to a spot in ‘Dallas’ (Coppell TX) called ‘Mijas BBQ’. Their setup and food is top notch!
@imachku Says:
Where’s mad scientist bbq when you need him
@shays7815 Says:
You could level out the stump... LOL
@juliejoest7580 Says:
Why not take a grinder and level the stump?
@brianhickenbotham2094 Says:
Hell yeah
@Morerhapsody Says:
Awesomeness❤
@DLister321 Says:
i respect that youre such a do'er in life you get an idea and just go for it.
@jonnytoast Says:
You should dig a small deeper area in the river w the excavator and build an EPIC rope swing
@kim-is9tq Says:
I bet one of the rentals has a meat thermometer
@ShrockWPS Says:
Give it the Zuck, smoking these meats 😆
@Babybranks Says:
Pointer for the brisket, smoke @ 250, don’t wrap till you like the bark and it’s set (can rub your finger on the bark without it flaking off) sometimes I don’t even wrap till after I pull the brisket off and then pull it when the probe goes in like butter. Then let it rest for a few hours in a cooler. No need to over complicate things! You’ll get the feel of when the brisket is tender after a few cooks under your belt.
@serenalwoods Says:
You do not put pickles on brisket tacos what the hell
@kilncurvis7057 Says:
I cook brisket and pork shoulder for 12 hours. 8 open and 4 wrapped. That's the fun of smoking bbq. You cook and have fun get to know your smoker.
@DavHill77 Says:
Never understand turning over a fried egg, sunny side up Matt, every time 😊
@stephenpatterson3576 Says:
Might check out mad scientist bbq I learned a lot from his videos. Might even get in touch with him he has own channel.
@theZDOME Says:
Over complicating smoking meat. Lol such a Matt thing to do
@danielrodgers1047 Says:
Matt! You need to watch cowboy kent rollens
@sherikinsey2125 Says:
On your insulated fire box, you could also insulate a door/lid on hinges for your top to open when you want to use as a grill?? Then, when the lid is closed, you could still use the space as a countertop type space.
@delcodawg Says:
After cooking briskets on a pellet grill I will never go back. Set it and forget it.
@MrZombie0187 Says:
What about the bearded butchers 😎
@logangill8147 Says:
I would've assumed there was no such thing as leftover bacon in TX.
@joshuakelly8285 Says:
Next time let it rest for at least an hour before you cut it.
@mistabone3899 Says:
Going to make a creosote lump with those wild temp swings, better to run hotter at say 275 then up and down.
Also I was given and old oak Whiskey barrel which I dried out and cut into pieces to burn...OMG it was great.
@mfdswoldt Says:
Hey Matt, maybe you should ask John Malecki, who made you the table to make you another smoker. He made one back in August of 2021.
@travyhart4932 Says:
👍
@aaroncervenka998 Says:
English Jenna English. We a bunch of idiots in here you should know this🤣
@nathanburr3994 Says:
Matt you need a BBQ master in your life. Lol not bad for not knowing
@Sal.sanchez Says:
Get a custom 6-8 foot round table top. And install it on top of the tree stump.
Edit. You could drill some rebar down into the stump like 4 feet and a little spacer to help the rebar take the weight of the table, but also to level it out. You don’t need a space or the whole size of the table just 10 inches in the middle or maybe a couple of little spacers around the tree stump 2 feet apart.
@texast6360 Says:
Ok so just hire me as your maintenance director and the meat smoker.
@AvengingFade Says:
Jenna is so pretty!
@AvengingFade Says:
18:37 Bark Matt Bark
@rafaelcespedes3424 Says:
Please for the love of god just search @howtobbqright . You’ll thank me later. He’s a god when it comes to smoking the meats
@OddBeardActual Says:
Matt’s smoking meat now. Oh boy. We bout to have a bbq Channel soon. 🎉😂
@christinahaythorne3633 Says:
I've smoked a brisket in the winter in montana. You can do it!
@bryancarter5161 Says:
Wrapping with foil speeds it up, but there’s no substitute for time. Just let it cook until it’s done and otherwise leave it the hell alone.
@mikefaucher9795 Says:
That brisket needed to rest
@MusikAstronaut Says:
Beacon and eggs the breakfest for men :D
@kahlimist Says:
Matt: up early as fuck to get that smoke on. Excited as fuck all day to get into it. Makes the first cut.
Athletic David: nyams that first bit without even a thought. My spirit animal.
@SchneiderClassics Says:
good work
@TacoBell_Senpai Says:
Where’s mere at? Seems like I haven’t seen her on the channel in a bit
@SHANE28TEXAS Says:
To bad your thermometer broke, i have ones that stay in the brisket and send a signal to tell me the temperature. so once its wrapped i just maintain the pit's temperature till it sends me notification the brisket has an internal temp of 195. but everyone does it different and has different final temps
@NickVerne-dx4vf Says:
What I’ve learned from smoking on a non insulated smoker is to cover it with welding blankets to keep the heat in better
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