maybe im cheap but i hate that you lost a whole rib when they finished lol

i just set it at 225 for an hour then crank it up to 450 till done and crispy! works well! Also get that smoke flavor!

Great video, have done this a few times now, and it always turns out tender and tasty. Just before I close the wrap, I dribble olive oil along the top of it, and make sure it's wrapped tight. Really appreciate this!

another KZfaqr info commercial....you should try an Aussie accent, mate...no thx...

You did a great job 👍

Great video, I was just going to purchase a new top plate but would rather do this. Thanks for the info ...id give it 10 thumbs up if i could!!!!!

Picanha has been my Christmas tradition for the past 10 or so years now. After frequenting my local Brazilian restaurant for a while, I just asked the grill master what that cut was and he told me where to get it. The thing I love about picanha is that even with just salt, it's super delicious.

Purchased this for my son and his new offset smoker. Tested it out on a 15lbs brisket with one probe in the flat and the other in the point. My son couldn't get the app to work with his google smartphone; but, we had the case with the temp readings. He loved these probes and he has able to maintain a proper temperature range. The dual probes helped us make wood, vent, spray, water tray, wrap adjustments and limited our time opening the smoker. No problem with battery life with both probes lasting the full 12 hour cook/rest. Occasionally we would double-check both probes with instant read thermometer and close enough within a few degrees (no telling which of the 3 are 100% correct). Only wish list stuff are: - probes were a touch thinner - both ends of the probes looked black after +9 hours on a offset smoker. Make one probe square for easy ID when this happens

Just got a zgrill! Fricken love it!

Is the tempspike still worth it a year later? How is its reliability?

youre right about having a bit of sweetness on beef ribs

Good info! Smoking some ribs today. 🙌

Shouldbe left the skin on. Skin on pork belly ribs sre the shit.

Bro I’ve been smoking for over 20 years, you butchered the Fck out of that brisket

Instructional video on how to turn an 18 pound brisket into an 8 pound brisket. Looking pretty good!

ill stick my thermapen the Chinese junk already crapped out that was a waisted $109 my thermapen one is faster than my MK4 and that's the one in the video is the MK4. ill stick with American made

is this a joke?

Ambient temp should be lower due to evaporation from the meat. You could probably test that by wrapping in foil and seeing if there is a differu

I WANT THIS GRILL Please Love Charcoal cookouts. I would first make Smoked stuffed jalapeño with garlic rosemary sausage & smoked turkey breast Thank you

OBSERVATION..i actually pull mine out at 165, pour off aus jus and put AJ in fridge to solidify fat, wrap in foil until 195, pull it out at 195, open the foil forming a 'bowl' pour in a can of dr. Pepper, tent and rest for 1.5 hrs. While resting, meat reabsorbs the juices and the Dr. Pepper multiple flavors but also gets the liquid high enough around the meat so more is absorbed. After 1.5 hrs, remove the juices, then shred adding back the Original aus jus. The original AJ has more complex flavoring due to the salt, sugar and spices, while the 2nd AJs purpose was adding back moisture and sweetness. Moist and juicy.

I'm using my meater 2+ for the first time now, and I am not having an accurate reading of the ambient temp. Right now its stabilized to around a 15°C difference, but in the beginning it was as much as 25°C. Im using the Thermaworks ChefAlarm to measure the ambient with a probe at the grate right next to the Meater 2+

What wood are you using?

Ive had nothing but problems with these in the 3 months I've owned them. I've had ThermoPro send 2 new probes already but it looks like the white ones literally become bricks after 2 uses in low temp cooking (i.e. 225F to 275F)

Do you have a warming cabinet link?

Why not say 2 parts salt 4 parts black pepper and one part garlic? Instead of using “half” parts. Those look delicious and I’m excited you went to one of my favorite websites for sauce recipes. I actually have some jerk sauce in my fridge right now from chili pepper madness. It has scotch bonnets I grew in my back yard.

Why did you leave the fat on the flat? And then season the Fat? I thought the point of trimming was to season the meat?..?

Do you think there's any advantage to mopping over spritzing

Sent my Typhur back for a replacement unit as the probes were way off. Supposedly they were certified as accurate, not in any of my testing. Ice water to boiling, way off. Hopefully the next unit will be better. We shall see.

Damn now that I've watch all of chud I'm starting to get into all the up and coming channels. Great show mate!

Wish you had shown the actual temp compared to the Chef X

Do either of the apps show the individual temp readings for the multiple sensors within the probe? Or do they just use all of the sensors to give you 1 temperature?

Thanks for sharing. Goldee's is incredible. I've had there beef ribs directly from their pit in Fort Worth. Since moving away from The South (to WNY), plate and chuck ribs I've found impossible to find. Butchers around here don't really do much butchering. Any butcher to order them from online?

Those lollipops looks pretty damn good!....Great cook brother 🍻

Never trim a brisket it will render can't watch this guy what a waste of time been doing brisket for over 30 years this guy doesn't know what he is doing Taste a 1000 times better if you don't trim it at all. I've tried it both ways in this way sucks

Nice but it’s undercooked imo

Great video! Looking for a thermometer for prime day and I think I’ll go with the Typhur

I have heard professionals say not to put meat on a cold pellet smoker. The reason is that on start up the smoke is very dirty and will give a bad taste to your food. I would just add a smoker box instead.

Anybody tried this with spaghetti sauce? It just hit me.

Mine is in the smoker right now, first time! And watching uour video now I can say I already did several errors , poor trimming and I put spices only on top, not in the fat!😅 will be fantastic! still I hope on the first time magic

What's the relevance of the black gloves, you guys don't have soap?

Better trim on the waygu, 1/4 inch on top, perfect

what do you save the huge chunks of solid fat for??

Brisket chili!😋

That skin is rendered. Not crispy but not chewy either.

I like this but there is an alternative. Its a smoker tube. Ill marinate the wings actually thighs since that is what I do since they have such a superior taste. I do this overnight or even two nights if Im lazy Then. Ill smoke the wings in my pellet grill at about 250 with the smoker tube going full bore underneath them. Ill crank this up a bit to almost 300 and keep it that way to about 170 or so and when I take them out of the smoker. The thighs are perfect and what skin is left is not rubbery at all. ill do a lot of thighs and will eat some, refrigerate some an freeze a lot. When I take them out of the fridge and especially the freezer, they come out ultra tasty with a nice fairly tough consistency. Somewhat like a beef jerky and I dont heat them up they are so delicious. I just eat them thawed to maintain the taste and consistency. Just my two cents. Like the video and I just subscribed.

How fast do you really need? How fast do you react, and monitor the temperature? I'll go with the Thermopen ONE. It's made in the USA, and fast enough.

Trimmed a 15lb to 5lb

I’ve had this grill for 3 years and love it… however I need to change out the burners. Would you consider creating a video to show how to change them?

How do you clean grill inside