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@bretterful Says:
I think ole Matt has been giving Jenna his meat
@kyalbuck209 Says:
You deffs had a competition how many times you said "meat"😂😂
@TheTravelingMerchant199 Says:
I think he took a lesson from what guga use to do and not chud or jeremy usually do in that he removed the entire fat cap instead of leaving a 1/4 inch.
But for the first time trying with proper equipment and tips from pros not bad. Keep practicing! I f and when you have time watch chuds or jeremy's video on brisket even jirby bbq would help you not stress so much about it.
@kendellbergstad7409 Says:
Vice grip needs to come revive that winch truck. Come on matt its perfect for him.
@HH-kw5sr Says:
Miller Light didn’t think you were too edgy.
@RockinRack Says:
Me and my wife just got our vip tickets! Excited and we dont even drink lol just bummed we didn't get tickets for the bbq
@tomw2003 Says:
I jump scared when I saw that buck!
@brianwalden5734 Says:
If the Camaro is carb, the idle is because of the cooler temps. Adjusting the idle screw on the carb should do the trick.
@romanmonda Says:
Let’s please get with chud or Jeremy, or meat church to get you on your smoking game. Lol do a collab video!
@pleco652 Says:
You took all the fat off of the top 🙃. Get a fillet knife, leave 1/4 inch of fat on the top all the way across. Remove the deckle fat on the bottom and side.
@RGOE_World Says:
The bigger the brisket takes longer to cook and the trim I look for 14lb brisket trim when finished should be like 5 to 7 pounds. Sometimes 8lbs I smoke at 250 stall I hit 275 to push through than either keep it at 275 or drop back down 250 I foil boat it like chud I do that at 185 190 to it hits 205
@TheRealMrSix Says:
jenna is such a freakinn MISSSSLEEE 🚀🚀🚀
@youngking6793 Says:
Save you sum time and trouble and Get a Traeger
@MarselBallanes Says:
Hallelujah 🙌🏻!!!!! Your channel has been a huge part of my transformation, God is good 🙌🏻🙌🏻. I was owing a loan of $49,000 to the bank for my son's brain surgery, Now I'm no longer in debt after I invested $11,000 and got my payout of $230,500 every month…God bless Ms Susan Jane Christy ❤️
@wes2914 Says:
Need to get yourself a meater + its a wireless temp probe, does all the same stuff, no wires no hassle and see it all from your phone
@Yourmom-sb9lk Says:
8:18 how Matt how? 😅
@blakekelley899 Says:
Zach Top!!!
@Housingnightmare Says:
Can you invaid him?
https://youtu.be/dmTW1EZs-Tk?si=Wx_dt9lpD9z0FStc
@Housingnightmare Says:
Finally a real man from Texas make a Texas BBQ. 10 years I wait for this day. Can you make more American funny stuff?
@RkMEDz Says:
Old camaro with a hog cam, and smoked meat... the way God intended...
@TexasNationalist1836 Says:
I love how he didn’t mention Brandon Herrera and named Garand thumb lol
@TexasNationalist1836 Says:
I hate not being 21 :(
@camaromafia4685 Says:
First annual Desperado Octoberfest!
@olred8594 Says:
Brotha needs some lone star to show up
@Pterodactyl-kn3ve Says:
You need a tshirt:
“Be edgy… at the Desperado”
@Pterodactyl-kn3ve Says:
Shiner beer doesn’t exist in the Pacific Northwest that I know of.
@billyhenderson7595 Says:
Never Trim The Fat!!!! Put rub all over and the juices give the flavor! Trim the fat after if you want. Texas could learn something Georgia. Keep It Simple Stupid!
@zgdafzgdaf4264 Says:
That breakfast needed onions and chili 🌶️.
@hailsland Says:
Shiner about to get outshined.
@danrussell9207 Says:
not gonna be about the same. Briskets can take 12 to 15 hrs!You should just start it late night before! then if done early you just wrap and let rest in a cooler till eating time! It is a learning experience for sure! Finishing in oven is fine but should still be done same temp and wouldn't go any faster!
@DeadMenTellNoTales69 Says:
You never even showed the end product
@timothybuck3619 Says:
Matt, i also cook my brisket 24 hours ahead of time. However, i place them in a insulated cooler wrapped in a towel and the meat will steam and it will remain warm until your ready to serve it. Its a way to let the meat rest. Its always worked well for me.
@matthewqtran1318 Says:
If only some company made a smoker that was easy to operate and didnt constant attention to temperatures....oh wait..😂😂
@toast1643 Says:
Shiner is a bit too edgy for me to drink
@immikemich Says:
Shit, been there man. I don't like finishing in the oven, but you gotta do what you gotta do sometimes.
@immikemich Says:
Stall is super normal. 140 in 5 hours is kinda standard for me, then it might take another 3 hours (or more) to get up that next 25⁰. Glad you got the thermometer this time!
@apocryphon3574 Says:
You should definitely look into getting a #Recteq pellet smoker.
@EXRICHEX Says:
I wouldn't have even said Shiner's name in this honestly... you're gonna bring them more business than they're worth. This channel is one of the most wholesome enthusiast channels that exist, and you do a great job of keeping it that way. This is THEIR loss, not yours.
@30Lp Says:
the true way to do it is put it on at night before bed !! 12ish let it go over night you get a good sleep (not really haha dreams about brisket) and its ready at lunch time!!
@atatton9892 Says:
Hey, seriously consider backing that pole truck on the trailer!
@jojo21699 Says:
Shiner? Why would you wanna serve that horse piss at your event? Way too many good independent breweries in the state to mess with that toilet water.
@nolan33 Says:
You missed the sides! Rookie move!
@bryans3750 Says:
smoking meat and hailing ass love it! sounds like the perfect day!
@markwindholz816 Says:
Good bbq takes patience and commitment. You don't have the patience. Smoking a brisket properly takes 10 hours average. To reach 275 to 285 internally. Then wrap in butcher paper with tallow. Then cook in smoker until 203°. Take it out and put it in a warmer oven at 150° for 5 to 8 hours.
@j.n.6572 Says:
Shiner beer isn't edgy enough for me!
@TxCassandraOoOo Says:
When the husband said “Go ahead, buy the tickets” but failed to specify which tickets I could buy…… #VIP #donttellthedemolitiaspouce
@Heavy_hitta123 Says:
Put your magnet on the smoke box since its now insulated
! 👍👍
@markwindholz816 Says:
Never refrigerate and reheat. You put the brisket into a warmer oven set at 150° and let it rest for 6 to 8 hours at 150° refrigerate is bad.
@jeanetteshawredden5643 Says:
Try Real Ale beer out of Blanco. Or Jester King by Dripping Springs.
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