Breaking In The New BBQ Pit!

Breaking In The New BBQ Pit! | Chuds BBQ

Рет қаралды 94,782

Жыл бұрын

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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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Small Cooking Tools
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Пікірлер: 180

@huckinator Жыл бұрын

I ordered a shirt from you a little while back. I got the one with the snake wrestling image that says “there’s a snake in my boot” on the back. Wore it to the gym recently and another fellow gym member started talking to me about chud bbq and apparently he watches your videos too haha. Thought that pretty cool!

@adamr2326 Жыл бұрын

My favorite part of your video’s (maybe it’s the teacher in me) is when you show your mistakes. Makes all of us feel human. Even really good cooks like yourself. Cheers 🍻 to your sweet new build.

@williammarshall468 Жыл бұрын

I found out that Hawaiian burger buns and pulled pork makes a great combination.

@Cranedewd Жыл бұрын

I love watching your builds! You inspired me to basically make a mini Chud box as the firebox to my smoker. It works great! The grill and fire heights are adjustable so I can smoke or sear in the firebox as ribs or a brisket are being smoked. Next up I’d love to see you build a yakatori style cooker so I can copy it. Lol

@JFKeNn3dy Жыл бұрын

One of these days, I would love to build a nice smoker. However I love my storebought and it works well enough.

@owenreed1127 Жыл бұрын

Got 4 Prime Texas style Briskets rolling in my reverse flow for a lunch gig this am, so this is the entertainment I needed!

@razeunit69 Жыл бұрын

How do you find your fat render on your briskets when you leave the fat cap a 1/4 inch thick? Does it turn yellow?

@owenreed1127 Жыл бұрын

@razeunit69 I do usually try to leave a 1/4 inch on the flat and shave most off the point, I smoke fat cap up and it always renders down well never have any trouble

@razeunit69 Жыл бұрын

@@owenreed1127 Awesome man. Where do you find is the sweet spot on your RF? Next to smoke stack or? I am getting my first RF hopefully next weekend. Can't wait 😎

@owenreed1127 Жыл бұрын

@razeunit69 the hottest section on my whole rig is right next to the stacks closest to the firebox. If I'm only trying to smoke one cut I usually aim for as close to the center as I can. Seems to be best all around even spot from end to end!

@owenreed1127 Жыл бұрын

Best of luck you're gonna have alot of fun with it!

@aqualad2271 Жыл бұрын

fitzmagic back at it again with another banger vid

@Michael-yt3wz Жыл бұрын

Fantastic cook and build! Another great post.

@butopiatoo Жыл бұрын

When I hear that torch fire up I always expect AFD to roll up at any moment.

@daad658 Жыл бұрын

gotta love a nice basic bbq cook to break in a new pit!

@AmadeusNighthawk Жыл бұрын

Counter point. If you're doing a keto style diet, bbq is the perfect food.

@Amocoru Жыл бұрын

Get a Fireboard thermometer. Comes with a magnet by default. I switched away from thermapen for it and never looked back. Reads in almost exactly the same time and I can plug another probe into it and monitor it all from my phone. Amazing battery life too. It's awesome.

@chuckin_eh Жыл бұрын

appreciate the inspo! I'm a new smoker using pellets to smoke my first butt for the family today. but I've gotten a lot of good info from your videos and it hasn't led me astray so far 🤙

@effinericsloan Жыл бұрын

i always look forward to tuesdays and thursdays for these videos.

@loufolse7170 Жыл бұрын

Man what an INCREDIBLE job! That's how it's done!

@Alreadygone73 Жыл бұрын

The Chud rub is on point brother!

@chriscrist911 Жыл бұрын

Hard to believe the reverse flow is built and already had two legit cooks done on it. Great video Brad

@CosmoCanCook Жыл бұрын

Looks fantastic.

@francisrizzo1529 Жыл бұрын

When I smoke pork shoulder I always trim the cap like a brisket (down to a 1/4"-3/8"). I still find some non-rendedered fat during shredding but it's from the center of the shoulder so I don't lose any bark like you do when cap doesn't render down and gets tossed...

@abmtz8537 Жыл бұрын

You sounded exactly like Peter Griffin at 5:13 🤣

@185MDE Жыл бұрын

I feel like not just using Bones for the official taste test was a missed opportunity 😂

@DingosBBQ Жыл бұрын

One of the best ways to break in the new pit!!

@krackscountrycooking Жыл бұрын

Looks great like always

@caseywilson812 Жыл бұрын

I love vinegary pork, and spicy mustard sauce . Never too tangy. Awesome content, keep it up.

@razeunit69 Жыл бұрын

Awesome! I should receive my first RF smoker next weekend. Super pumped that yours is working so well for you. Great video as usual.

@atx0025 Жыл бұрын

Pulled pork is such a great bbq to do. Everyone loves it. Nearly impossible to mess up(unless you rush it). So many ways to eat it first run and the left over options are endless. I'd love to see you make a smoked enchilada plate or smoked enchilada casserole with pulled pork. So good.

@whayes1282 Жыл бұрын

Awesome job on the reverse flow chudster. I have got to start using the foil boat on my Pork Butts. Loved the bark.

@robertguerrero8009 Жыл бұрын

Dang boy looks delishhh...

@nalaselbats3525 Жыл бұрын

Looks like things are leveling up

@dwaynewladyka577 Жыл бұрын

That was awesome. Cheers! 👍🏻👍🏻✌️

@VincentTactical Жыл бұрын

I was almost going to say I was disappointed in not seeing the official taste test. Glad you stitched that in!

@nathancooper1440 Жыл бұрын

Look amazing as always, I have a 250 reverse flow and I use a bench scraper to clean my plate. I love the channel, keep up the great work

@adams9848 Жыл бұрын

So happy to see your simple, yet flavourful, Texas Pete and vinegar. I've tried quite a few pulled pork sandwiches and always, ALWAYS find them too sweet. Even when told they're not. Great video, man!

@JasonDay56 Жыл бұрын

I really thought we were not going get to see the mandatory Official Taste Test. Nice transition!

@danielmiddleton8173 Жыл бұрын

Chud Team assemble

@RARufus Жыл бұрын

My dude, looks wonderful. I’m doing a couple this weekend for a family get together. Smoked pulled pork is some of the easiest prep and smoke to get outstanding results. Excellent stuff!

@J.C.Clements Жыл бұрын

Thermoworks has a sleeve that fits over your thermometer that is magnetic and gliw in the dark. I have one for my mk4.

@tjazz89 Жыл бұрын

Keeping it on the level haha another good video.

@RichardCranium321 Жыл бұрын

I made these just last week, but I covered it in rendered bacon grease whilst doing my overnight rest. I also made the sandwiches like a Cuban style Carolina. Pressed it in my sandwich press, used pepper jack and provolone with homemade pickles, a slice of farmer's ham, and yellow mustard on some - skipped the mustard and went with a little tangy bbq and slaw on the rest. All made on texas toast that was toasted up using mayo instead of butter. You HAVE to try it. They were absolutely amazing with that little crispy crunch of the texas toast instead of soft buns or cuban loaf bread.

@alfies98 Жыл бұрын

Did my first brisket(kinda) today from the inspiration of watching you. In England so its hard to find brisket, so it was just the lean tip. Smoked it on a kettle for 5hours. Came out pretty good for a first try! Just need to get an offset now 😂

@therumjumbies4482 Жыл бұрын

Did one of these on my kettle grill this weekend. Came out great. I used SPG and a spritz of equal parts Louisiana hot sauce, apple cider vinegar, and honey. Built a really awesome bark, fat rendered perfectly, and hit it with more of that spritz mixture once it was pulled. The family was very happy. I appreciate the ideas and tips I pick up from your videos. My game is much improved thanks to you and a few of your KZfaq cohorts.

@mikephillips628 Жыл бұрын

Love it

@jeffcarter1174 Жыл бұрын

Picked up my first thermapen and said the same thing about the magnet haha

@jeremycole5837 Жыл бұрын

Building those layers of flavor bbq pit boys voice 😂😂😂

@michaelk426 Жыл бұрын

Very good video Brad, this is basically North Carolina barbecue also try some celery seed in your slaw ✌🏽

@bobhinley5410 Жыл бұрын

Reverse flows pits are the way to go.

@PerfectSoundRS Жыл бұрын

Epic Meal TIME!

@dmaxoutdoors Жыл бұрын

Great content! Gonna do some pork butt and baby backs for a Father's day get together this weekend. Maybe some beef cheeks that i picked up from sams clud too. Have a great Father's day weekend and remember folks. Go cook something outside! PS. I really want to see the next build as a chud pit with chud box as the fire box. The hybrid chud box pit.

@illiniwood Жыл бұрын

If the place you get your pork butts from doesn't remove the gland, you're gonna want to do that before you cook it. It's across from the bone where it looks like three folds of meat come together. Cut into that a few inches and feel for it. that's where you'll find what looks and feels like a hard thumb like thing. That's the gland. If you cook with it in it oozes a slimy bitter gunk and causes the meat around it to taste bitter. It will also pull apart like meat, but it tastes nasty. Also, Thermoworks doesn't put a magnet on their thermapen because the magnate throws off its accuracy. Happy BBQing, folks!

@devinbarney505 Жыл бұрын

These morning releases make me so hungry.

@jaylancaster5419 Жыл бұрын

TMI, bro ... TMI

@kevin_delaney Жыл бұрын

I bought a KIZEN Digital Meat Thermometer, $15, backlit (when button pressed, should be always on) but so worth it. Also comes with a magnet, btw.

@TheKodiakWay Жыл бұрын

Chili is a perfect way to play with your smoker!! Literally can't mess it up, and you can use a full temperature swing.

@lilannalucey Жыл бұрын

Man, this really makes me want to step up to an offset or reverse flow smoker. But I'm not quite ready to get bogged down with fire and smoke management just yet. 2024 goals. Beautiful looking smoker.

@nicholasherman8155 Жыл бұрын

I’ve been cooking on 2 Lang reverse flows for years. As long as you don’t get the fire over 250 the bottoms aren’t a problem on the butts. If you get over 250 then one you aren’t smoking as you are well aware but also you can just rotate the butts. Great build and that pulled pork looks on point!

@grantjamrock3812 Жыл бұрын

Cant wait for the true test via a brisket !

@VernBigDaddy Жыл бұрын

Nothing better than a low stress butt smoke every now and then. Let’s Go Team Beef!

@michaelholliday6037 Жыл бұрын

It’s time for a brisket dude!

@audioandrew13 7 ай бұрын

Did you know Texas Pete is made in North Carolina? Makes it an even more proper sauce for Carolina pulled pork!

@amberjones9520 11 ай бұрын

Being from North Carolina i was excited to see a Texan do pulled pork. Just found your channel and have already watched about 5 other videos so far lol. Subscribed.

@garbageman18 Жыл бұрын

preach regarding thermoworks

@jaylancaster5419 Жыл бұрын

Love the TPete & ACV ... the Eastern NC way.

@taccosnachos Жыл бұрын

I was hoping to see Bones on all fours hopping up for the official taste test😂

@gamecockengineer Жыл бұрын

Try adding a sweet mustard based sauce on the pulled pork. It's heaven!

@chucksanders7131 Жыл бұрын

I just picked up a reverse flow Lang BBQ and cooked 60 lbs of meats this weekend for my neighbors and friends. Pork Shoulder, Brisket, and Ribs over 2 cooks. Thanks Chuds for showing me your ways on brisket. It turned out amazing!

@morgande Жыл бұрын

Lang’s are great cookers. I have a 48D

@goofsaddggkle7351 Жыл бұрын

Smoke Trails bbq tested pork butt a couple different ways and the overnight rest was the clear winner.

@SuperPfeif Жыл бұрын

Heck yeah

@Atuck8907 Жыл бұрын

Looks awesome! I'd love to see some videos from you about using leftover/vac sealed pulled pork for other meals. I usually do a couple pork butts at a time, use the food saver on them, then freeze what I don't eat immediately. Then we pull and reheat the portions we need, but I'm running out of meal ideas for pulled pork, so I'd love to get your spin on that!

@MattCarner Жыл бұрын

I always save enough to make a batch of Pork Green Chili.

@smokinscottsbbq Жыл бұрын

Enchiladas are a good way to use some as well!

@tlc2011jlc Жыл бұрын

Your definitely a level up.

@zakelwe Жыл бұрын

This might be a dumb question for someone who doesn't have one of those BBQs but why doing to put a deep sided tray on the grate, then put a high wire rack in the tray and the meat on that. You should still get air/smoke flow around it and then you don't get problems with the grease and cheese. It would also radiate and moderate any excess heat from the bottom and perhaps get it more uniform ?

@Trumpetmaster77 Жыл бұрын

Hijole! that looks delicious!

@daishawnsmith6253 Жыл бұрын

Why is Rachel pretending like those biceps didn't pop😂

@dawgsfan8321 Жыл бұрын

Go for the typhur!

@jaycarter70 Жыл бұрын

Have you considered cutting the end off the reverse flow and sliding some Hardee Backer Board in there? It will handle the temps no problem. You could line it with a thin sheet of metal before inserting it if youre worried about off gasing. It would really take the baffle out of the equation.

@CH-ec5on Жыл бұрын

A level.

@toxicitysocks Жыл бұрын

Almost pissed my pants laughing at 5:18

@narbekalantarians6269 Жыл бұрын

I'm a big fan of reverse flow. More consistent temps.

@fatsackafat1476 Жыл бұрын

Got my Chud hat, My Chub 16m pepper, and my Chud rub in the mail. I'm a happy boy.

@-boon-9062 Жыл бұрын

Bought the thermoworks alternative the Javalin. Magnet and cheaper normally. Especially when you find it on sale.

@burntendzzz Жыл бұрын

Hell yeah!!

@tyedodson6688 Жыл бұрын

Need to try bacon wrapped pickle spears haha

@pacman_17 Жыл бұрын

Huge fire box so you can throw huge logs in there. Putting the butt in the warmer made it so tender. The fat just melted away.

@kenluning909 Жыл бұрын

LMAO I spy a level in that there knife roll. That pork butt looks delish and that smoker looks to be working well for ya.

@TMac0925 Жыл бұрын

Not a criticism, genuine question. If you pitch the pit a bit to get grease on the deflector to drain to left, wouldn’t a grease drain better serve you on left end of the pit (where it’s dripping through the weld)? Awesome looking pit and cook!

@e90fanaticrussu31 Жыл бұрын

I’m looking forward to see a brisket on the reverse flow.

@janakansivagnanasundaram2363 Жыл бұрын

You should try making brisket on a gas grill, could be a fun challenge

@Vizzi12 Жыл бұрын

Alright hear me out, as an engineer and ceramic artist I’ve been thinking about potential air flow design for a while now based on what I’ve seen from kiln designs. Firebox below the chamber, run a vent from the firebox to the top center of the chamber, run an exhaust vent out of bottom center. If the flow vent was large enough it would drive a great airflow pull and cause everything to smoke top down instead of bottom up

@rexmosley7547 Жыл бұрын

Like the manikin in the background.perhaps a chud bubble head doll.

@jonathangelderman5714 Жыл бұрын

Well Bradley Robinson we decided to buy the house next door to you when it comes for sale!

@justinmorell5273 Жыл бұрын

Love all your videos, Bradley! Two words, though: cotton liners! lol It's kind of a shtick now to be burning your hands with your hot bbq, but safety first!

@laterg8or Жыл бұрын

Ha! A level

@smarouchoc7300 Жыл бұрын

dang it! was going to order some rub for a pulled pork cook, sold out ;(

@tipsychicken9511 Жыл бұрын

Bradleyman. Just trim out that lymph node brocephus. Love U.

@xanderwaldron5577 Жыл бұрын

Hi Brad. I am currently in the process of building a reverse flow offset and i cant wait to do a nice piece of pork butt, because of your cooks you have inspired me to not only practice cooking on an offest but to build my own custom one also

@cmbigballa979 Жыл бұрын

Great vid and Rachel actually had a gun on her haha

@christopherkelle6131 Жыл бұрын

Okay, there is definitely a new theme happening here. Last video has a pez dispenser in the knife role and this video has a level in the knife role. It's the snake in my boot 2.0

@Funpants94 Жыл бұрын

good stuff! Have you thought about doing a pork butt pastrami? There appears to only be one video on youtube for it, and none of the big channels have done it yet :)