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so, 24 hours total?

Is the trim job some kind of fucking bad joke.

Another tip.. dont buy full packer briskets.. keep it under 10lbs, youll end up trimming alot less.. and the flavor/quality isnt any different.

I'm curious, how much did that rack of ribs weigh?

Buffalo guy here. Everything good until you defiled the sauce with honey. Good thing you don't live here. You'd be hanging from a streetlamp. 😂

Thanks!

I've been an avid griller for years and a loyal Traeger+ user, but after switching to Asmoke, I've never looked back. The precision and control Asmoke offers are unrivaled. The digital controller and FlameTech patent genuinely provide a temperature control within 5°F. This precision has significantly improved my grilling results, allowing me to cook my meats exactly how I want them. Plus, the distinct flavors Asmoke allows with their various wood pellet options have really taken my BBQs to the next level. My favorite has to be the applewood; it gives such a unique and enhanced taste to my food. I also love the convenience of the Asmoke Essential being battery-powered. I've used it at a few tailgating events, and it's been a game-changer. Truly, Asmoke has revolutionized my grilling experience. #Asmoke

And you spent way to much money on them ribs

Show the warming box when you do videos. I wanna get one

Looks good. Couple things I do different is, I take off all silver skin and wrap in twine. After it hits 180 I use an aluminum pan with apple cider vinegar and juice and cover with aluminum foil. Either way still a good video

What happens if I rest it for anfew hours after the 12 hour hold?

I've done membrane on and off, I find that cooking for just myself I like it on. Gives a little snap to the bite like biting a good sausage. If im serving them I remove it because people aren't used to it

Been smoking briskets for 15 years and one thing I can tell you, who ever is eating is not going to know that your freaking carves the whole brisket up. All of this trimming is unnecessary

I stopped watching. He trimmed 10lbs

I’m going to say this based on this review, this is probably better than the Meater Block. The Meater Block, and I have several units, has been nothing but trouble. In multiple units that I have I must add. Customer service with Meater (apption labs) is absolutely horrible! So if Typhur’s customer service is better than Meater, which shouldn’t be difficult to achieve, then I’ll roll with the Typhur.

What about mixing the 2

Hey was that electric with pellets or charcoal

Excellent video! I do have a couple of additional points, though. You mentioned that the Typhur has an advantage in that it comes with 2 probes whereas the Meater 2 Plus comes with only the one. True, but the Meater App handles up to 4 probes so if more than one is desired, they can be added. And yes, I know it will end up costing more, but it can be done. Also, the Typhus actually comes with either 2 or 4 probes, again, for more money, of course! So yes, the equivalent capacity will cost more for the Meater than the Typhur ... agreed. There is one problem with using multiple Meater probes that I don't like. The probes are identical and are not labeled with a number or anything like the Typhur. That makes is harder to keep them apart when grilling multiple cuts of meat. Myself? I bought two Meater 2 plus units mainly because of the thinner probes as I often grill thinner cuts and they mess up the meat less. Also, I personally like the Meater App user interface better. That, of course, is only personal preference.

I've got a prime packer brisket from Costco in my freezer just waiting to be smoked. The butcher had just put it out and it looks like its already perfectly trimmed. I'll be trying the Goldee's method once I decide when to smoke it. Enjoyed your video.

Does Matt Pittman know you ripped off his theme music? #meatchurch

I can’t tell which model you have but ThermaPen One can also be set to show 1/10th of a degree. Under warranty they have replaced my thermometer twice now with free 2 day shipping. I really want to test out a Typhur but they don’t carry a 5 year warranty like Thermoworks provides

Take a shot every time he says “beef tallow”

As a Texan, Goldee's isn't doing anything anyone else in Texas isn't. Every new place gets called the best. Driven by all the shitry non Texans invading my state. It's driven BBQ prices up to completely unaffordable levels, even for the home cook in just the last 5 years. Idiots willing to pay any price for BBQ. In fact the dipshits at Goldee's speak against long holds they're idiots. Every new BBQ place is started hy douchebags, again usually non-Texans, who moved here and got a job at a legendary place and then somehow had the cash in 2 or 3 years too start their own business. Then they just do the same shit, maybe make one slight change and claim to be different. It's crap. Also, probably don't try this method on a pellet. I think they're too efficient. I did it and the point was like 4 degrees higher than the flat. Also, your rub from my hometown was probably just a season salt with a little extra pepper or something added that's what most of these places season with, while lying and claiming it's traditional Texas/German market BBQ of salt & pepper

Thank you

Thank you

Thank you

You said to save the au jus, what do you do with it?

Bro you nailed it, good job a new subscriber!

Good ol brisket ona stick.

Did one of these 3 weeks ago on Traeger using plum/almond pellets from Knotty Wood. An AMAZING cut of meat. Cooked it like a brisket, and it was fabulous. Definitely a repeat smoke at my house!!!

First time seeing u. Saved this. Now u have a new subscriber. Thanks.

If cooking on direct fire, I heard fat side down? Correct ?

Tip.. save ur pellets and finish in the oven once u wrap. Easier to avoid burning the bottom that way. Also stays juicier wrapped in foil, why are we adding tallow when it has plenty already? Fat side down or up doesn't matter. Good effort tho

Thank you so much! I did your tutorial exactly and mine turned out just like yours! Trust your process❤! Wish I could add my pictures!

I do the same thing, except I use a sous vide to hot hold.

You did well sir. I do mine with a thin vinegar, pepper sauce too, really enjoyed the video.

I've been looking at different wireless thermometers I think I will get one of these. Thanks for your review.

I bought one just waiting for it to be delivered. Can't wait to use it..

I'm 🇦🇷. $215 for vacío is BANANAS, bidenomics are more harmful than radiation, my goodness

Welcome to NC. Before there was Rodney or Aaron Franklin, there was ED MITCHELL-he is the Godfather, man! Wilson, NC

FYI. You can add custom alerts in the Meater app. That means you could have put one at 95 and/or 100 to pull off the PR and monitor the internal temp while bringing the grill up to a sear temp. I just learned that trick and it is a game changer for things like this and time to wrap, etc.

Good stuff! I've got one I am cooking next week. 👊

Anyone know time and temp for pork steaks?

Great video! Was very well put together. I like how you showed the apps in detail because that is a big deal for a lot of people, including myself. I bought the meater 2 plus and then found the typhur 100$ . Im very torn on what to do. Lol ..... I still haven't even done a cook.

did you forget to clean you grill grate?

What torch is that?

You should have used the regular charcoal I can cook for 8 to 10 hours on a full basket a regular Kingsford never had to add charcoal until after 9 to 10 hours

Good vdeo though I alsways use lump with the naket onthecooker and the chimney.

No you didn’t. Some other know it all will come on here and tell you why his is better, no one can tell anyone else what flavors they like, your stuff may be trash to some redneck in Texas because you didn’t use some special wood etc. food is subjective

Looks delicious. I have a Porter Road Vacio in the freezer. Our Patagonian son-in-law (from Punta Arenas Chile) wants to do it over wood coals in the open. Question: How many (normal) people do I need to invite over to eat this monstrous cut?!