Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/3ZSlzoE
@SharetheShred Жыл бұрын
Do you have a promo code? ;) HAHA JK... I wish.
@cho274 Жыл бұрын
Great video. Recently I cooked 3 bone short ribs. I took them to 168 then wrapped and put in my oven at 150 for 23 hours. When I cut into them the amount of juice was a waterfall. It even impressed my wife. Both of us thought they were by far the best we have eaten. I appreciate your scientific approach and humor.
@hannie130111 ай бұрын
I'm doing this next weekend. Does a normal oven do the trick? Or does it swing too much in temp? Would vacuum sealing them and holding them in sous-vide be an option?
@cho27411 ай бұрын
@@hannie1301 Sous vide sounds great. In fact tonight I am making short ribs again. Oven til crust is St. Actually was a great crust at 135. So I then bagged it and put it in Sous Vide 145 for 26 hours. Good luck.
@whogivesacrapaboutastupidc2313 Жыл бұрын
I am still a piss poor smoker, however, since I started watching your videos, my smoker game has improved significantly. I smoked a brisket after watching your videos, I turned it into shoe leather because I didn't know how to maintain the smoker properly, but it was the best tasting shoe leather we ever ate!
@SmokeTrailsBBQ Жыл бұрын
Keep cooking and you'll make the perfect brisket!
@GrillingwithGrove Жыл бұрын
Can you do a video on that holding chest how it was built how it works etc? It would be helpful
@SmokeTrailsBBQ Жыл бұрын
I'll work on it
@SmokeTrailsBBQ Жыл бұрын
General overview of how to make it: kzfaq.info/get/bejne/Y5yflrWTqrubmaM.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
@ch1apet761 Жыл бұрын
So I didn't experiment with my Crock pot on keep warm with some water in it and the water temperature was slightly over 150 so now I long rest my ribs in there. Works really well
@SmokeTrailsBBQ Жыл бұрын
Nice!
@brandtmiles2373 Жыл бұрын
I've been long-holding everything for years and I'm 100% convinced it's the superior method. I'm also convinced that anyone who claims otherwise probably isn't holding at an accurate and consistent 150⁰ -- most ovens, for instance, swing +/- 25⁰ which yields inconsistent results. Great vid!!
@SmokeTrailsBBQ Жыл бұрын
Bingo! People think they are holding at 150 but it's actually 175+
@willbraswell4906 Жыл бұрын
@@SmokeTrailsBBQ Would you show us your long-hold chest setup and maybe some ideas for the rest of us? Are you using a deep freeze with Sous Vide water in the bottom and the protein on a rack above the water? Hard to tell. Trying to figure out how I can long-hold at consistent 150 because tried the oven and as you guys mentioned it varies too much and gets too hot. Crock pot on low gets up to 212 so that's no good.
@SmokeTrailsBBQ Жыл бұрын
@@willbraswell4906 I'll work on a video about hot holding. Lots of people asking about it. Yes, its a chest freezer with a sous vide drilled on an angle in the bottom. the rack the meat sits on is above it.
@anthonyrandall6364 Жыл бұрын
Would you do this with turkey or chicken?
@williamlott7612 Жыл бұрын
I wrap a pork butt at 160 degrees F, remove from the smoker at 205 degrees F (normally bedtime), and put it in a cooler till morning. This works well and also gives me a lot of juices that can be fat separated and added back to the pork for flavor. A good mustard based sauce rounds out the entire experience. In addition, the bone and any leftover fat make great stock. Darlington, South Carolina
@toranas1500 Жыл бұрын
I found that my slow cooker on the "keep warm" setting works perfectly for holding it overnight. It holds pretty consistently around the 145 to 150 range. I'm probably going to get a roasting pan that goes down to 150 for doing a long hold on briskets.
@JewManGuru Жыл бұрын
It’s hard to find something that holds a consistent temp at 150. The roasters fluctuate a lot.
@genericci706 Жыл бұрын
Tried your method tonight and honestly couldn’t tell a big difference between the two, especially when mixed together, so I’ll probably do which method that better suits the gathering! Love your experimental content! Keep it up my man!
@SmokeTrailsBBQ Жыл бұрын
Thanks man!
@Captain_Hampton Жыл бұрын
I’m going to try this out. The long hold brisket was a game changer for me.
@SmokeTrailsBBQ Жыл бұрын
Nice! Let me know!
@worldbfree4u Жыл бұрын
I tried the long-hold method and held my pork butt (pulled at 190 degrees) for about 12 hours. It was super tender and moist with no dryness at all. By far the best pork butt I've ever smoked and will use this method going forward.
@psychoraven102 Жыл бұрын
A smoke cage is exactly what I need for my Traeger. Excited to try it.
@Keasbeysknight Жыл бұрын
i typically dont have the time to wake up early enough to time these cooks properly, so ive been pretty consistent at smoking for about 5-6 hours (i normally do a couple racks of ribs for that nights dinner) and then i pull either the brisket or the butt off and throw it in the oven til it reaches temp and then a long 160F rest til the next day when i can get to it. i find that because i pull from the offset earlier in the stall i retain more fluid and with pork butt that works great for adding back in when done. for brisket its less ideal with the foil boat to have it in a pool of juices all night. ive been pleased with this method and definitely helps with timing.
@SmokeTrailsBBQ Жыл бұрын
Yes it's more convenient for sure
@soumynonareverse7807 Жыл бұрын
You mentioned putting it in an SV chamber. What of you make 3 levels inside your smoker: from top to bottom: meat, drip tray, waterpan. Than add the collected fat from your drip tray to the SV bag. Or add some warmed up lard ofcourse.
@SmokeTrailsBBQ Жыл бұрын
Great idea!
@jcrewguy123 Жыл бұрын
In an attempt to address the direct radiant heat issue with my RecTech pellet smoker (unlike the Pitts & Spitts where you can use a water pan on the bottom grate) I now use 3 fireplace bricks (1.5" thick by about 4"x9") which fit perfectly on top of the deflector over the burn pot. While it obviously doesn't add any moisture nor converts the heat energy to steam, it does help to block the direct radiant heat from directly below. I'd love to replace the RecTech with a Maverick from Pitts & Spits, but after spending nearly $4k on a Workhorse 1969 offset, the Maverick will have to wait.
@SmokeTrailsBBQ Жыл бұрын
Great idea with the fire bricks. Congrats on the workhorse purchase that's going to be awesome!
@BestFriendToCats Жыл бұрын
I am trying this method right now in a masterbuilt. unwrapped with a water/ apple juice spritz and same in the water pan. a mixture of hickory cherry and apple. 225, then up to 250 around 165 internal. started around 9:30am, it's now around 10pm, temp at 178. few more hours til 190. I've had a drip pan catching all the drippings this whole time. I figure I'll use that pan when doing the hot hold along with a little water and juice. gonna do your method of covering in foil without a wrap. hopefully around midnight, at 150, eat around 5 tomorrow. can't wait! thanks for all your videos
@hannie130111 ай бұрын
Does this method work well enough in an oven? My other option is vacuum sealing and putting it in a sous-vide. But maybe the oven is good enough, and simpler
@mikecitizen2125 Жыл бұрын
Good evening! My last pork butt was brined for 12hrs in a homemade brine. Season with Pecanery from Whiskey Bent bbq wrapped and pulled at 190. I held it at 150 for 8 hrs and it was best by far. Juicy and flavorful! Everyone raved!
@SmokeTrailsBBQ Жыл бұрын
Amazing!
@charlieellenburg3465 Жыл бұрын
I appreciate your dedication and work! You make great informative videos!! Nice work Sir!! 👏
@SmokeTrailsBBQ Жыл бұрын
Thank you!
@jeffhruska8626 Жыл бұрын
I have made the long hold brisket it was by far the best and most juicy brisket I have ever made the texture was outstanding.
@SmokeTrailsBBQ Жыл бұрын
That's awesome!
@user-ue8vz3km9c Жыл бұрын
I remove fat cap, cook to probe tender and hold for 6 hrs in installed box. If any part is too dry just add small amount bbq sauce.
@slideoff1 Жыл бұрын
I did the brisket(till 180) and ribs (till 165) your long hold method and they are the best so far! I'll try a butt next!
@SmokeTrailsBBQ Жыл бұрын
Nice!
@carterjustice1 Жыл бұрын
Great video and information as always! Your videos are the best for learning the ropes on smoking. I have a Viking warming drawer in my house. Do you think the results will be similar if I hold brisket and pork butt at your described temps? The drawer goes down to 140. Thank you for your hard work on putting together this information.
@SmokeTrailsBBQ Жыл бұрын
Yes that will totally work
@robertoconnell5054 Жыл бұрын
Thanks for experimenting! Next suggestion: optimal way to smoke a brisket flat- asking because they are easy to find everywhere, it is closer to reasonable portions for the family, and my household prefers flat to point…… Let’s get smokin’!
@matthewantonello5029 Жыл бұрын
ive been doing the long hold for pork in the exaxt same way as i do my briskets. up to 90c then 70c overnight with some fat in the wrap. Seems to work the best that ive managed and i never feel he need to mix sauce with it after.
@SmokeTrailsBBQ Жыл бұрын
Nice! Sometimes I just leave it plain and let people mix their favorite sauce in at the table
@brucerogers3253 Жыл бұрын
Before you add your smoking wood to your other fire pot be sure to preheat your smoking wood so it ignites quicker thus creating let's white smoke because the wood is not smoldering.. a smoldering fire is not hot enough to create the good blue smoke pitmasters are looking for...
@draskuul Жыл бұрын
I just recently got a Vollrath full pan warmer so I can finally (and reasonably) do a true 150 degree hold. So far I've just done a brisket, and it worked absolutely amazingly. I'll probably be doing the same with other low & slow meats in the future, including pork butts.
@SmokeTrailsBBQ Жыл бұрын
Nice! Let me know how it goes!
@horacejones5226 Жыл бұрын
Where did you get the Vollrath pan warmer from?
@davidwyatt6617 Жыл бұрын
Which model Vollrath did you purchase? And what depth of pan are you using to keep the brisket warm? Did you just cover it in foil or did you purchase a lid for the pan? How did you make sure the temp stayed out of the danger zone throughout the hold period? Thanks. I currently use a turkey roaster with a temp probe at all times...it seems to hold the temp +/- 5 degrees.
@blink555 Жыл бұрын
My favorite BBQ joint would smoke pork shoulder over hickory for 10 hours without a rub, then boil it for 5 hours in a mixture of water, vinegar, cayenne, and salt. The meat was evenly smoky, spicy, and juicy. Try smoking the pork until it reaches 165-175 and then boiling it for 5 hours. It will be juicy once the meat and water have cooled.
@SmokeTrailsBBQ Жыл бұрын
Now there's a method i've never heard of!
@blink555 Жыл бұрын
@@SmokeTrailsBBQ I live on the outskirts of Nashville. The method of smoking then boiling pork is used in this region (northern Alabama, middle Tennessee, and southern Kentucky), but most BBQ joints around here only smoke their meat.
@davidkuhlman1001 Жыл бұрын
Wouldn't you lose a lot of flavor from juices that are water soluble? But maybe the salt and spices in the boiling water could counteract that...
@blink555 Жыл бұрын
@@davidkuhlman1001 Honestly, it's the most flavor packed meat I have ever had. As everything cools, the meat absorbs the salt, cayenne, smoke and collagen. You pull juicy meat out of the cool water.
@blipblopride902410 ай бұрын
@@blink555also on the outskirts of Nashville and I know a few that boil. I much, much, much prefer non-boiled, traditionally smoked BBQ.
@smokersonthewaterbbq2224 Жыл бұрын
Thanks for this experiment! I will definitely try this holding method myself.
@Tcflohr Жыл бұрын
When I'm cooking pork butt, I only cook it till 190 or 195, then rest it before chopping it. Gives it more of a rib like texture, but the flavor and consistency is much better.
@SmokeTrailsBBQ Жыл бұрын
Great method!
@RumandCook Жыл бұрын
Interesting take Steve! 🍻
@SmokeTrailsBBQ Жыл бұрын
Thanks 👍
@SmokingDadBBQ Жыл бұрын
Nice work. Love porky pork
@golfoddcouple4085 Жыл бұрын
Steve, great job with the content, dedication, and willingness to share. I’m hoping to do a pork butt soon, but thinking about injecting it with Kosmos Magic & also pork injection. Thinking it could help with the part that would dry out quicker. Tried Kosmos Magic & brisket injection. Really thin part of the flat. Wasn’t a fan of the injection until I tried it. Keep up the great content. Really appreciate it
@SmokeTrailsBBQ Жыл бұрын
The moisture magic stuff (phosphates) is great. I'd go light on anything with salt in it though. The pork continues to brine during the long hold.
@golfoddcouple4085 Жыл бұрын
Awesome. Thanks for the heads up
@rodneymooreii3313 Жыл бұрын
Pretty ribbons
@HoundStuff Жыл бұрын
Looks great to me! I can't wait to try it!
@SmokeTrailsBBQ Жыл бұрын
Let me know!
@BryanColliver Жыл бұрын
i cook a shit load of pork butts. I cant wait to try this. for me i like a SPG rub on early the day before the cook then i don't like to wait to such a high temp to wrap it drys it to much so buy 165 i am wrapping and i pull them at 198 and put them in a cooler for 4 hrs then i pull it and dump all the juce from the wap on after i pull it.
@SmokeTrailsBBQ Жыл бұрын
Nice! yea I've wrapped and held at 145 and 165 - less bark but way more moisture. Just need to hold longer. Like 20 hours.
@ethiopianbuffman Жыл бұрын
What would happen if you used foil boat part way through to help prevent the drying out of the edges and or did the long hold in sous vide bath which would soften the bark a little?
@SmokeTrailsBBQ Жыл бұрын
Yep this is compatible with the foil boat method. Sous vide works it just softens the bark alot more and washes out the rub a bit.
@stjoejoe11 ай бұрын
Have you ever filled the basket with let’s say almond pellets? If so you could fill the ramp and it might roll down on its own. Thinking about getting one. Great content. Thank you
@tuckerindabum442 Жыл бұрын
Would like more info on the holding freezer
@SmokeTrailsBBQ Жыл бұрын
General overview of how to make it: kzfaq.info/get/bejne/Y5yflrWTqrubmaM.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
@Jim-qx2mx Жыл бұрын
What happens if the fire goes out in the smoke cage? It won’t relight if you just throw a piece in will it?
@SmokeTrailsBBQ Жыл бұрын
Throw some lit charcoal in or hit it with a torch. Or put it over the burn pot again
@Jim-qx2mx Жыл бұрын
@@SmokeTrailsBBQ thanks for the reply. Hadn’t considered lighting some coal and dropping it in Im assuming you couldn’t do over the top of burn pot without taking off the meat and deflector mid-cook which would be too much hassle. Was going to go lonestar pellet grill next but now I’m starting to reconsider…🤔 Thanks for all the great vids. Trying your long hold on corned beef brisket this weekend for the first time and then again for a normal brisket next weekend. Looking forward to trying something new.
@SmokeTrailsBBQ Жыл бұрын
@@Jim-qx2mx There's a removable sear plate/ access "hatch" in the deflector plate so that helps.
@christophermccomas5292 Жыл бұрын
Enjoy your videos. Was wondering how you turned your freezer into a sous vide any info appreciated.
@chubakka03 Жыл бұрын
Love your content. In fact my next brisket i'm going to try to take it up to 190 and long hold in a vacuum sealed sous vide @150 fro 12-16 hrs. Should be gtg right? Also, It would be GREAT to also put into the description or the comments section the method that you're trying out in the video to make it easier for people to re-visit and reference instead of having to seek through the vid to see where the details are. I usually get the "Oh, that sounds like a good idea" when I'm watching the vid fully, then..... being forgetful.... asking "oh crap what temp did he pull? and how long did he hold? .... then i go to the vid and have to find it. Just a thought!
@toxin7883 Жыл бұрын
Dilutes the flavor in the bag. Not a fan.
@CoolJay77 Жыл бұрын
I wonder how this method will work with beef plate ribs.
@SmokeTrailsBBQ Жыл бұрын
Lol! I'm literally editing that video right now. Stay tuned!
@sulphuranonymous618 Жыл бұрын
Did long hold brisket and pork butt… they came out awesome.
@SmokeTrailsBBQ Жыл бұрын
Amazing!
@alexaronoff3757 Жыл бұрын
How did you make that sous vide chest? Looks awesome, I’ve got the same freezer that I am not using anymore. Would love to see a video about it.
@KENNEY1023 Жыл бұрын
Wsm always use a water pan, it was designed that way.
@21mejia25 Жыл бұрын
Can you explain why temperature is not energy?
@SmokeTrailsBBQ Жыл бұрын
Temperature is the average speed of all the molecules in a system while energy is the total heat (in joules) in a system. A classic example is to put your hand in a 160 degree oven vs 160 degree water. The water will burn you in a few seconds while you could leave your hand in the oven a very long time. Because water has a higher thermal capacity than air even though both are the same temp. Now take a smoker full of only hot air vs a smoker full of hot air and a hot deflector plate. Both have the same hot air temp and the air in both smokers is transferring the same amount of convective energy to the meat, but in one smoker the deflector plate is metal, which again has a higher heat capacity than air, and its also transferring additional joules of energy directly to the meat in the form of radiation energy. So the dome thermometer in both smokers says the temp is 250, but you are cooking the meat faster in the smoker with the deflector plate because more joules of energy are being transfered in that smoker. Another example is cooking meat in a 200 degree oven vs 200 degree pot of water. The meat in the water will cook in a few minutes while the meat in the oven will take hours. Again, because temperature is not energy. The water transfers more energy at a faster rate than air even at the same temp.
@89PigDestroyer Жыл бұрын
How would I do this on a masterbuilt electric smoker?
@SmokeTrailsBBQ Жыл бұрын
Same way
@tysonh424 Жыл бұрын
Can you braise at 160, take it to 190 and do the hot hold?? Thanks!
@frishmac Жыл бұрын
I noticed your long hold brisket was 10 hours vs 20 for the pork. Why the big difference?
@SmokeTrailsBBQ Жыл бұрын
I long hold briskets 15 to 20 hours now
@BigChuck525 Жыл бұрын
The whole reason for having a pellet grill is so you don't have to add wood every 20 to 30 minutes. I especially don't like opening the cook chamber that often.
@michaelpalermo9278 Жыл бұрын
Do you have a suggestion on what I can buy to hold a brisket at 150 degrees? My oven is not an option. Thank you.
@SmokeTrailsBBQ Жыл бұрын
Vevor, masterbuilt electric smoker, sous vide
@michaelpalermo9278 Жыл бұрын
@@SmokeTrailsBBQ thank you. I know I’m going to sound clueless here. Isn’t the souse vide operated with water? How do you use it to keep food at 150 but dry?
@richmondtx2793 Жыл бұрын
I use a Rival electric roaster ……it is big, holds temp great and is fairly inexpensive.
@TomW2034 Жыл бұрын
Several months ago I tried holding a pork butt off my offset smoker in a ~150 degF oven for 10-15 hours like I did brisket. I thought it ended up over-cooked at the end. But the masses still enjoyed free food. My conclusion on holding oven: brisket YES, pork NO.
@SmokeTrailsBBQ Жыл бұрын
Nice! Yea it works really well for brisket
@rotaryperfection Жыл бұрын
This is crazy because I just did a long hold on a pork butt this past weekend. I haven't tried it yet because I tend to cook in batches and vacuum seal up all the meat and freeze it for later. I'll see what the moisture is like when I open one up later to eat.
@SaiyaDad9000 Жыл бұрын
When I wrap my pork butts I put them in a tin pan then wrap the top. When I pull it once it’s done all the juices reabsorb. I always do the overnight heated rest since I’m usually cooking brisket and pork butts at the same time and want to serve them for lunch the next day.
@rotaryperfection Жыл бұрын
Well I just had me a pulled pork samich and it wasn't dry at all.
@chrispaulsen5746 Жыл бұрын
Did you pull it off a probe tender first or just 190 like the video? If you pulled probe tender then held it, I could see it getting over cooked
@Jaba207 Жыл бұрын
So has no one created an offset pellet smoker? Why can't the burn pot be where the fire is in a normal offset?
@stevethomas4581 Жыл бұрын
Is there a video of your Sous vide heating chest ?
@SonicRacingEPt12 күн бұрын
Good science and math equations! I like your train of thought 💭🤔! I thought I only did that! I guess I'm not the ONLY crazy one 😂😜🤣!
@mrhappy9911 Жыл бұрын
I’ve watched so many of your videos lately. Can you tell me what method was to smoke it for 5 hours or a certain temp (whichever comes firs), was it brisket?
@JewManGuru Жыл бұрын
I’ve always found that boneless comes out dryer than the bone in butts. Maybe try with bone in and do the test.
@SmokeTrailsBBQ Жыл бұрын
I have. It works!
@mesakillz Жыл бұрын
My last pork butt I cooked till 185, wrapped with pork tallow in foil and held at 150 for 18 hours and it was perfect
@SmokeTrailsBBQ Жыл бұрын
That's the way to do it! amazing!
@mesakillz Жыл бұрын
@@SmokeTrailsBBQ try using pork tallow next time in the same way you use beef tallow for your brisket.
@bryantavares9471 Жыл бұрын
Can that smoke cage work on other pellet grills?
@SmokeTrailsBBQ Жыл бұрын
I don't think so
@ultragator724 Жыл бұрын
I'm still trying to figure out how you're the only person that I've seen that says that you should be using kiln dried wood. Literally every other person says do NOT use it. It's very confusing. I would love you to collaborate with one of these other people who do videos to discuss this matter.
@SmokeTrailsBBQ Жыл бұрын
I use kiln dried wood only for small offset smokers with small fires where temp control is challenging. On larger offsets with larger fires I use seasoned wood.
@chipsammich2078 Жыл бұрын
Roughly how long did it take you to get to 190-205??
@SmokeTrailsBBQ Жыл бұрын
Around 14 hours
@kyleburton7675 Жыл бұрын
I'm confused, in your initial video when using this method you said the long hold pork butt was much better. Did you discover that it was not as good after further testing?
@SmokeTrailsBBQ Жыл бұрын
Can you clarify please? In this video I did say the long hold butt was better
@kyleburton7675 Жыл бұрын
You did. But at the beginning of this video you said that the 165 long hold was not as good, and in the initial video you said that the 165 long hold was better.
@SmokeTrailsBBQ Жыл бұрын
@kyleburton7675 ahh OK. To clarify. Both were better results than the traditional 205+ method. But I like the long hold at 150 better than a 165 hold
@davidrussell631 Жыл бұрын
If you’re feeding wood to your pellet smoker every 20 to 30 minutes why not just use an offset smoker? Thanks for the experiment.
@mudNwheels Жыл бұрын
tried the long hold on a low quality brisket it did not turn out that well ( too lean)... but you warned us about that. got the brisket at cosco had canadian AAA rating. where do you get your briskets?
@SmokeTrailsBBQ Жыл бұрын
Costco. Did you hold it at 150?
@mudNwheels Жыл бұрын
@@SmokeTrailsBBQ yes i held it there in my oven 145-155 fluctuating. this brisket pushed through the stall very fast. that is why i said it may have been to lean
@emassenburge92 Жыл бұрын
Great video
@SmokeTrailsBBQ Жыл бұрын
Thanks!
@rigoberto3535 Жыл бұрын
If you inject the pork would be more moisture and it will taste a lot better
@SmokeTrailsBBQ Жыл бұрын
I do at comps. If the injection is too salty it will over-brine. It continues to brine during the long hold
@SharetheShred Жыл бұрын
Dude, I have been doing this with my Pork Butts ever since you came out with your brisket hold video and it works brilliantly. Thank you always for that. I also have been using a mixture of a butter blend and pork lard wrapped in butcher paper (definitely helps the bark). I am curious have you thought about brining pork? I know pork isn't supposed to be salty so not sure if it would work if you did it right.
@SmokeTrailsBBQ Жыл бұрын
Thanks! I brine at comps by way of injecting so it's a pretty common technique. I would definitely inject though. Wet or dry Brining would take a loooong time.
@SharetheShred Жыл бұрын
@@SmokeTrailsBBQ yeah that makes total sense. Going up try brining my brisket longer next time. More than 2 days.
@imaikalanik2328 Жыл бұрын
Aloha! What warmer are you using to hold the meat in?
@CoolJay77 Жыл бұрын
Fantastic
@SmokeTrailsBBQ Жыл бұрын
Thanks man!
@waymor2460 Жыл бұрын
Why do I need sunglasses to watch this video?
@bigbore4459 Жыл бұрын
Agreed the brightness and saturation was at max. I think he was using a new HD camera.
@SmokeTrailsBBQ Жыл бұрын
New camera. Not playing nice with my editing software.
@waymor2460 Жыл бұрын
@@SmokeTrailsBBQ No worries. I sometimes see video ads imbedded on websites that are very bright like this so I thought maybe it was conscious decision. Gods luck with your new gear👍.
@pschannel6685 Жыл бұрын
I don't have a way to hold my bbq at 150F for a long period of time. My oven only goes down to 170F. I've tried using coolers but that only works for 4 - 5 hours.. Do you have video on your sous vide holding method?
@SmokeTrailsBBQ Жыл бұрын
Does your oven manual tell you how to adjust tge temp down?
@pschannel6685 Жыл бұрын
@@SmokeTrailsBBQ Not sure I'll have to do some research on that. Thanks for the suggestion...
@WayneMay Жыл бұрын
Hard to see, this video is massively over saturated... But the idea sounds good.
@SmokeTrailsBBQ Жыл бұрын
New camera
@WayneMay Жыл бұрын
@@SmokeTrailsBBQ honestly, I can't tell if it is something that KZfaq is doing, or editing.
@jackhunt3885 Жыл бұрын
Why does everyone want to make everything harder than what it is. Spice it cook it. And eat it!!
@jamesadcox1030 Жыл бұрын
You did not invent this method.... I've done this before with a charcoal chimney in my electric master built.
@SmokeTrailsBBQ Жыл бұрын
You put lit charcoal in the MES?
@jamesadcox1030 Жыл бұрын
@Smoke Trails BBQ yep. I. I keep it unplugged and keep the door open about a half inch and put wood chunks under the chimney. It works perfectly. Almost works better than my offset smoker.
@jonathanblaak97 Жыл бұрын
You did not invent a new way to smoke pulled pork. Nice clickbait though, got me to watch, congrats.
@SmokeTrailsBBQ Жыл бұрын
Thanks for watching! Drop the link to the recipe/method you're referring to and I'll address it in a future video.
@lifetalk2941 Жыл бұрын
The color of your videos has been super off for some reason the skin tone mostly and 4k isn't looking very good
@SmokeTrailsBBQ Жыл бұрын
New camera. Technical issues to work out
@antoniotinoco7328 Жыл бұрын
Time to just let go of the hair brother. Bald with a beard is in.
@chipsammich2078 Жыл бұрын
I think he needs a place to wipe all that rendered oil off his gloves after the cook.. lol
@truecanuck97 Жыл бұрын
Boneless pork butts? Smoke cage? This one's clearly for you, California.
@williamhogancamp771611 ай бұрын
This was a really poor experiment. Lets compare a dry hunk of meat, not spritzed, no butter, honey, or sauce added, heat it to 205F and compare it to another hunk of meat cooked to 190F and then steamed for 20 hours. Of course one will be dry and the other moist. moisture conveys taste and smell to the tongue and mucous membranes in the nasal/sinus cavities. The result was preordained but is a straw man caparison. No one (but perhaps a newby) does pork but like the control. I call Shenanigans!
@SmokeTrailsBBQ11 ай бұрын
How would you structure it?
@BabyDiego10599 Жыл бұрын
Does this only work with the pits and spits grill?😊