Brilliant Joe. There’s so much to digest between these two videos. I think with “Hard Knox at Knox Ave” you’ve found a niche that no one in the KZfaq scene is tackling in the form of pop-ups and catering. Feels like you could really go very deep into this world. Maybe interview meat purveyors, figuring out numbers. I’ll be referring back to these latest videos in the future. Look forward to seeing more like them!

Dude, your hard work and attention to detail is insane. Your experience working at different spots in TX shows, especially your attention to food safety. Hope I get to try your food someday brother!

im planning a pop up this weekend and your video just leveled me up! big up to you and all the value u add. respect!

Just became a subscriber a couple weeks ago. Had alot to do with the mesquite video you did with Bradley and Jeremy. My first time seeing yourself. You seem to put out the exact things i wanna see. Keep it up bud, I'm on your team.

Good video brother, I do some pop ups down here in Orlando and I'm definitely going to use some of ur tips here in the future.

Amazing job Joe! Super smart idea on the rib prep and selling by the plate instead of pound. Kill that imposter syndrome (easier said than done and I feel you) cause you're the real deal! Hoping to move to the Chicago area soon and can't wait to eat your food and share some of mine. Keep up the amazing work!!

I want to see a Joe x Alvin collab in CA one of these days, that would be awesome

You averaged 5.17lbs of trim per brisket or a 66.19% post-trim yield. Also, your trims were pretty consistent with the highest yield being 75.60% and the lowest being 61.64%. Impressive… most impressive!

I been learning for the pass two years on my back yard and is very hard because I was so scared to cook for people am still do ! I do for friends and family and everyone likes the way I do and everyone said why no to start sale some but I got so scared to do it and watching you for so long and after watching this two videos is so inspiring to me ! There is some people that it tried to buy some for parties and I rejected just because I don’t feel ready for it but thanks to you I think that I have to go for it ! Thanks joe !

Food looked great! Love the zen backyard cooks!

Thank you so much for these videos! Can you do a video on order management and logistics like that for popups? There is so much to take care of.

Inspiring! It’s really cool seeing a Korean American doing BBQ. Hopefully one day I’ll get a chance to try.

Great video man great detail

Thank you so much. Getting ready for doing my first 2 large dinners 50 plus covers each. Was kinda freaking out on how to get everything done but your planning methods have made me feel more comfortable. I watched part 1 and 2 and looking forward to watching more of your videos. Great smoker by the way. Thanks from Cleveland

great information. i never really knew what went on behind the scenes so to get this information is great! very helpful

Wow Joe! Thanks for all the information within the 2 videos. I’m wanting to start doing pop ups for fundraisers. I’m used to the cooks but the prep is gonna be the real work!

Hope you enjoyed making these two videos as much as I did, watching them😊

I know it’s a pretty old video and you might not see this but can’t say how much I appreciate vids like this. Been asked by a local restaurant to do a pop up soon and this was def eye opening. Now just let me get that rib sauce recipe!! Haha

Excellent vid Joe! Found something you said very interesting. “Close down my stack at the right time to get better air flow to dry out the bark”. One would think you open the stack to better the air flow. Thanks for sharing!

Great video!

Thanks for the 2 part videos. Give me a better idea of what it takes to plan for a pop up.

That big tub seasoning tip just makes so much sense. If you're doing alot of them you might as well reuse as much as possible.

amazing video bro! Had a lot of fun watching you run thru your process!

Amazing Joe this is all priceless. Definitely want to try that rib method.

Thank you for these videos (and all the previous ones). I'm glad to see you felt good about your cook after all that planning. I strive to organize myself the same way because i'm picking up my first 250gallon offset next week!

Great video!! I have thought about doing pop up bbq and this was very informative! I would like to know the ways to store the proteins prior to the pop up event, keeping in mind some of us don't have access to restaurants. Maybe a short video on all possible storage methods, granted you have time!!

Great video tons of useful info, I was wondering what place do you get your wood from? I'm in the south burbs myself and have just been using mostly just chunks im looking for apple 🍎 thanks for your help.

I’m def working towards this! Got my primitive so let’s goooo

You belong with the Meat and Pits fore sure!!! It might "just" show 33k subs now, but i feel like u are a Superstar in the BBQ world allready! I believe in the 100k and 1m subs coming your way! Nice to see some1 test different ways to cook, like the ribs and show it to us normal humans. Theres a guy for everything. Imagine you hire some1 to film and edit and just let you shine where you shine and belong doing your thing. I was just imagine #Alvin Zhou Films filming and editing you like he did with the Goldees film, daaaamn. Or just some1 like him to tell your story, that would be the next lvl. Dude u need a team behind you, u deserve it, such an hardworker perfection asian mentality! Keep it up! Someone need to make your bbq story shine. Filming and Editing not your best side tbh haha, let someone else do it! big fan!!!!!

Here as well my friend. Keep up the killer content✌️

Great job!! Your prep work was on point

GREATTTT video‼️‼️

Awesome video...thanks for the share... looking good! Bradley has taught you well. 🤣

It’s great to be young. Good for you.

GREAT TIPS BRO. LOVED BOTH VIDS KEEP DOING KILLER CONTENT. IM FROM CHICAGO BUT NOW LIVING IN TEXAS GEARING UP TO DO MY POPUPS REAL SOON, SO THIS WAS CLUTCH INFO. THANKS AGAIN.

Awesome video, I’d be interested to hear more about when you adjust the exhaust damper during a brisket cook. Unless you’ve done it in a video already and I missed it.

Excellent, both episodes… validation for a lot of how I do things ….. though I love my offsets, best time saver for these types of cooks is my insulated gravity feed ( stumps xl stretch) most won’t tell the difference ( you would but , well you know )

I only smoke baby backs for family. I think I will start using this now. thank you Joe

Awesome info in these 2 pop up videos Joe !!! VERY informative !!! Me and Josh are thinking about doing one down here in Florida. Have to go back down to Guga’s in November, then the holidays. So we’ll probably do it sometime after the start of the year !!

Yeah these two videos are insanely helpful!

Great vid my man.

Love the video! What could you expect to make in profit for a pop up that size? Roughly.

Thank you very much...not so much for the video.(it was good), But more so for your humility...🙏🏿

Nice rib trick Joe

I am nervous about my first pop up. I will have to do this myself, a one man operation. I am looking at hiring a cashier to take orders at minimum but man I would be lying if I said I wasn't overwhelmed.

I watch you, Chuds, Meat Church, Mad Scientist, The gallery and countless others. I thank You for the BBQ info. I have done a couple competitions and sell ribs, pulled pork and brisket to my mechanic. I also do BBQ for co-workers, but it seems that I am always having a problem with temp. The food comes out good, but I am always struggling. Any thoughts?

Great video bro

Great video I didn’t know you were on chopped I don’t think you mentioned that before or have you

Awesome video and pop up!!! I’d like to season out of the tub like you did for this cook. Do you have to discard the remaining seasoning after since it’s touched raw meat? Or can it be kept in fridge? Or will bacteria not even grow since it’s basically salt and pepper? Basically, how long can it be kept? I’ll go a week or two between pop ups. Thanks!!!

Great videos thank you

First, this is awesome stuff. Just what im looking for! Question, you smoke meats ahead of events. Does that have to happen in a commercial kitchen or can just smoke them at home?

Maybe create some type of burger sausage for Alvin, Chud can maybe help?

Great Vid, Thank You

Awesome video! Out of curiosity how many platers did you make with what you had? You said you had 10 briskets was it 1 slice per serve? How many racks did you have and how many individual ribs did you do per plate? This is so helpful for those of us who want to dip their tow into doing a pop up!

Good stuff! Wondering how you kept the ribs between 1st and 2nd cook? Vac-seal?

Hey man! quick question,when you pre cook the ribs, are you going to a precise intenral soyou know you wont overcook them?

Great content. Where do you get your briskets in the city?

Thanks Joe! As far as starting a pop-up out of your backyard, how does one navigate that? I'm in CA and I want to do this but the thing holding me back is getting reported by some "Karen" or whatever. Having said that, I see people do it all the time, whether they're having people show up in a private location or cooking and delivering. Is it a situation where you just gotta go for it? I would imagine that it's mostly your fan-base placing orders anyway? I really want to do this but I don't want the health department knocking on my door either...

Wait wait wait wait you went to Niles West? What year did you graduate?

hi Joe,i am interested in doing sausage,,,i want to ask,after you cold smokes 4. to.5 hours,,then ice bath,,,so whats next?how to cooked it?or reheat it and serve to cust?

Do you ever cook and sell food from where your smoker is located - is that a bar if I remember correctly ?

I’m too lazy to do sausage.

do you own a restaurant?

This bored me to death