Hi mate. Is there a minimum size pork joint you can use on an off set smoker?

What kind of charcoal? I didn’t see it any comments.

Thank you so much for this. Looked up how to do this and got a million search results of some d-ck head writing an essay about their life and the history of ribs before they even started talking about the recipe

VERY irritating music

Aaron you got a vac sealer you’d recommend or they all rather similar? Honestly can’t believe I never thought about this until seeing it here and it’s so bloody obvious! Cheers legend!

Doing beef ribs tomorrow for my birthday and was wondering to trim or not maybe I’ll do one of each as the cow I bought came with the ribs already cut into individual ribs cheers

You also can send the rest of the brisket to me Aaron 😉 Absolutely perfect brisket 👍👍👍 Do you think there will be a big difference, if I take the Brisket in butcher paper after 70 internal?? Greetings Bernd

Looks good, just one tip old mate, when you sear your meat it's important when you flip the meat that you DONT put it back in the same place you got it from as the hot plate will be cold and not at a good searing temperature. Just flip it to somewhere different....

rest in an oven for 5 hours? wow, i didn't know that. enjoying learning all this bbq cooking. most of the meat i plan to cook is hunted game meats, like venison or roo, but i do occasionally process a steer. i used to be a butcher 35 years ago, now use that skill for my hunting and teaching other hunters.

This is really nice to show the whole process ! Honestly i got a Coleman charcoal grill as a gift and i didnt knew how to start and your channel really helped me with everything i needed to know !!! Thanks a lot !

This is exactly what I was looking for. Brisket takes so long that it makes sense to be able to cook it overnight. Now I just wonder if it can be done the same in a Weber kettle or if I need to get a drum smoker?

so basically it's the same as every one has been smoking briskets in WSM or Kamado for decades, right?

Hey Aaron I have a brand new smoky mountain that I haven’t yet unpacked, do you reckon it’s the same process that you showed me?

Awesome mate 🤟

excellent. thank you.

What machine do you use for your vacuum sealer?

Looks good brotha especially for a first go

G'day mate great vid! I have the same inkbird vac sealer as you after watching one of your previous vids. I've always wondered how long to wait before vac sealing them. What is your approach to this? Thanks mate have a goody

Hey Aaron loved the video mate. Where do you get your smoking woods from ? Cheers Karl

You’re the man Aaron, a few weeks ago I bought a full brisket for $12.99 a kg and it was one of the best I’d ever cooked on my drum too

The lowest my oven will go is 170F. Is that too hot for a rest?

Hi mate. Great video. Thanks. I have the smaller bronco. Do you think it would keep temperature as well as the pro? I know the basket is bigger in the pro, just wondering if it is superior for maintaining temp control.

The reveal at 8:17 literally made me say out loud " Oh my god! " I am cooking a whole ribeye MS8 tonight on my new Bronco so im quite looking forward too it. Always an awesome vid! I use that exact rub combination on every thing I Do on the BBQ and its excellent

The Flat looked awesome. I hope everyone doing BBQ will use a vacuum sealer. I use it almost every day. Im not sure what people do with a whole brisket without one. Eat it 5 days straight?

Hey Aaron. Any chance you could do the same video but by using a 57cm Weber (snake method?) Maybe a 4 to 5kg brisket? Thanks mate.

A work of art 👍🏻👏🏻😃🇨🇦

Why does everyone bring internal temp to 205ish degrees

Definitely worth a go vs direct grilling like we always do. You ate both, right? 😊

Hey Aaron! If your pork belly ends up being ready a lot earlier then guests arrive. What’s your best method to keeping the pork belly warm for a couple hours?

No need mate! Your content should stand (as it has) on its own merits.

Hi Aaron, if you can help me mate. Yesterday i did a 3.6kg brisket with snake method, cherry wood, and briquettes. My brisket took 4 hours stall between 52*C and 63*C . I decided to wrap it then, and it took a heck of many hours to reach 89*C which was a 14hr weber cook. My kids even went to bed eating toast as they waited so long. I pulled it, wrapped in a towel on top of the butchers paper, placed in an esky for 2 hours. I expected the juiciest brisket but to my dismay it was a bit dry. So disappointed. My first time i did it, was dry also but this was due to me not regulating the temperature in early smoke. Yesterday i regulated the temperature, and i was on it literally all these hours. Checking every 15 minutes with my inkbird. Temp was spot on the entire time. Where did i go wrong ??? I'm wondering, should i pull a brisket at maybe mid 80's *C ????

She's an 😇 like yaself Brother 💦🍖🤩🥰

Hi how do I get in contact about supplying you some beef

She knows what we like❤❤❤

Ewww yuk

Nailed it!

Can you explain why you chose that temperature ? Is it just to get it done faster ? What if I go at a lower temp ? What difference would it make ? Given I don't mind it taking longer to achieve the final temperature.

I love your videos bruh you really informing step by step and the final results says I ain't playing

Do you need the sugar? or good without it

This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.

My wife spat her coffee out laughing when you said “she pulls apart with ease” 😂

Any plans for July 4th?

Another cracker! Any chance you could do some more pellet smoker vids? love your tutorials and I just got a pellet smoker myself!

I really want to get into smoking meats, im determined to do one this year before summer is over! With the snake method, how long can you confidently say it will burn for? From watching your videos, i am debating getting it to the wrap/boat stage at night and then leaving it overnight whilst i get some sleep and return to it in the morning.

Definitely going to try this. Have leant so much from your channel. Thank you!

Where exactly do you put the temperature gauge on the Smoker.

I Love this BBQ Sauce Aaron! Is it possible that you can show us a Sauce Like Sweet Baby Rays Honey or Sweet Baby Rays Hickory Brown Sugar! This 2 are my favourites but I will do them by myself! Can you help me??? Greetings Bernd 👍

A really cold day 😂🤣 You ever been the UK? 😂 Great recipe mate, thank you!

Do you need to add additional briquettes to the fire?

it looks awesome! only thing id change is not raw onions. I would rather cook them a bit