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@CrozzBallz Says:
Look for arrowheads bro I’m willing to bet you got good camps out there
@lordvader4089 Says:
shes super hot and looks really strong too. love the nice bucket she got and the yellow paint job is just a classic. lol
@Chance_1517 Says:
SIC
@tomeglinton9213 Says:
only just occurred to me that matt has a very distinctive way of going down stairs, he kinda looks like a duck-footed kid on christmas morning. sorry if thats mean haha
@davidrains6751 Says:
dam lighter almost gave matt a heart attack i bet lmao
@superyamagucci Says:
Mate if you need to move a lot more rocks, logs etc, throw a thumb on that backhoe 👍
@stalkingpanther3262 Says:
Pecan wood Matt
@garykrell2058 Says:
Hey Matt you look like Jay Novacek with that wide cowboy hat on
@jacobhammes6016 Says:
Have you considered lining the firebox of the smoker with firebricks? They will protect the metal and act as an insulation.
@Saltshaker2016 Says:
Crust? 😞 No. “Bark.”
@touring3d Says:
Gotta let the brisket rest in a cooler or wrapped in a towel.
@bigbulldragon Says:
You can say that it is the best brisket the you have smoked... until the next one.
@sirboomz353 Says:
31:38 it was not that you needed more hours to make it soft, it is that you slept Matt from 5 to 6 let the heat go down, heat fluctuation Sir results in tuffness ,250 275 lol that is to hot you don't have blue smoke, trust your constant blue smoke, you were cooking it at low heat not smoking it,200 degrees MAXIMUM PERIOD .Anything higher then 200 degrees is cooking it,even your gauge tells you so, brisket that sizes 8 to 10 h max falls apart.Matt the only 2 Mantras you should have when smoking food is : do i have blue smoke? blue smoke is the WAY!
repeat: do i have blue smoke ? blue smoke is the Way!
then when you mastered that one like i got the MASTER VERSION ; who got da blue smoke? I GOT DA BLUE SMOKE.sing it people . Who got da blue smoke? i Got da Blue Smoke, praise da lord ,who got da blue smoke? WE got da BLUE smoke . SING it Y'all .WHO GOT DA BLUE?praise BLUE SMOKE.WE GOT DA BLUE SMOKE.i got the blue smoke ,we got the blue smoke
@burtmacklin6443 Says:
I know this is super late but if you Cantilever the table out you could level the base on top of the stump and no one would be the wiser unless the got under the table to look. You could basically shim up the low spots to create a level table.
@CammyHell Says:
Matt, all you have to do is get a chainsaw and level out the stump a little bit and then you can build your table
@panflutehero5115 Says:
Briskets the fold more have less fat content
@rogerhouse3249 Says:
Matt if you cut a onion in half and rub it on the grill it’ll help season and clean also I would advice to use cherry coke or cherry Dr to spritz on the meat
@zcsknzfanz Says:
Man... That looks so peaceful out there all alone
@erichtomanek4739 Says:
I know nothing about grilling.
But that Aussie accent?
Sounds like a demented South African.
What a fun video!!!
@29XxXKRUSHERXxX29 Says:
Wrap at 165. Cook until 200. Pull and let set for 1hr. I spray with apple juice
@David_Blong Says:
Awesome vid
@pigpenmudge4690 Says:
it is not a crust it is bark you need to learn
@BuiltByLines3D Says:
for loading the rocks, why didn't you guys use the forks on the loader?
@Itallianmobboss Says:
Use welding gloves. Arc welding gloves work amazing
@jcc3999 Says:
Stick another thermometer in top of first door it will tell if one side is hotter then the other one the fire door wouldn't hurt either
@craigstichter6175 Says:
I'm in the market for a wood fired smoker and seen some good things from Yoder Smokers, Franklin, Old Country. I love your idea to have an insulated fire box except for the top. A lot of time during a smoke to cook snacks, Philly cheesesteak, etc... I would love to be a customer! Moderate size for family (not family reunion) would be a benefit. I'm a mechanical engineer, so let me know if you want to colab on this. regardless, cheers!
@kevindaak859 Says:
I'm positive someone has probably mentioned it already. I would suggest getting wireless thermometers that you can use with your phone. Also if you're going to do alot of whole briskets get yourself a cooler you can let them rest in for awhile before slicing into them. Internal temp is everything. Learning is the best part
@jesseesparza4974 Says:
7 hours, 275°F, rotate and spray every hour after 3.5 hours or 160° internal wrap and cook until 203-205° internal
@tylerkennedy28 Says:
my 250 gallon homemade reverse flow smoker we built 10 years ago is still my favorite cooker to use for pulled pork or brisket but I don't use it much anymore cause I just don't sleep all night when I do. Wood>Pellets and I'll never be convinced otherwise. You mentioned building one. I'd research like crazy and build reverse flow. I spent countless hours researching dimensions and we put it together and it runs flawlessly.
@annysebuchanon9237 Says:
Calenders will now forever be time maps
@valeriewhite9568 Says:
We had 120 acres In arizona .. we metal detected and found the fat Albert cans all over .. so cool
@lsdeliveries9965 Says:
No, not aluminum foil. Parchment.
Paper to finish
@lsdeliveries9965 Says:
If you're looking you ain't cooking leave it closed
@RyanConnell5150 Says:
25:27 People with wet feet from the river walking up slippery stone stairs. What could possibly go wrong?
@Gerald-o3n Says:
Cherry or hickory wood for the fire good smoke flavor.....not sure about cedar? I just assumed cedar due to the property
@getsldtab0r698 Says:
Cook it 1 hour for ever pound
@TheRealBobBasher Says:
Matt, @CHICOB4261 has a great suggestion. Kent Rollins, maybe Matt Pittman.
@w.t.stoltz9199 Says:
Matt, just a friendly tip. Be careful which type of wood you use to smoke the meat. The smoke can be toxic, instead use oak, and soak it in brandy. It gives an amazing taste to the meat.
Greetings al the way from South Africa.
Enjoy
@craigstichter6175 Says:
Tree stump table: What?! you don't have a Stihl 881 chain saw? level that thing out dude!
@craigstichter6175 Says:
You're in Texas... get Aaron Franklin to swap you trade secrets. He show's you how to BBQ and you show him what NOT to do with firearms 😂
@corbendonaldson8149 Says:
14 hour smoke brisket on apple wood 👌
@helenefrick7188 Says:
It would be great fun if you bring the YouTuber "Pioneer Paulie" to meet Mikey. They are so much alike. 😂
@lakeyoung6963 Says:
Sthal saw 1000tf bar an chain an level that sob, boom level table lol
@NC_1881_AH Says:
I arrive at work every morning at 3:45a. Lol thats nothing brother, lets cook!!!😂
@jimmypelkey2854 Says:
it is level in relation to Christopher Columbus
@jimmypelkey2854 Says:
nice work. you should get on your channel
@dustinlazo9833 Says:
RIP chairs ⚰️🪑😭
@noahhastings6145 Says:
Jenna, tell Mikey to put his seat belt off
@noahhastings6145 Says:
Check out mad scientist bbq to get yourself LEARNT on how to cook a brisket
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