I was born & raised in El Paso Texas and I have a strong passion for cooking great BBQ. My goal is to show you how to cook amazing bbq at home.
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Keep It Simple & Smoke On!
Smokin Joe's Pit BBQ
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Hey Joe, I've been friends with Kris for quite a few years. A more decent man, you will not find. You did a great job cooking that fish. I'm glad to see that you are a Dukes man. The only mayo at my house. I enjoyed the show 😎
This is a common issue in the food industry. Someone who makes good food is always told they should "open a restaurant". But they don't actually have the experience in the restaurant industry to understand the costs. They start with high front end costs (food trucks these days are expensive) which leads to high menu prices. The most successful places are the ones with humble beginnings. Paper plates, small menus, LOW SALARY etc.. BUT the main issue is people don't like to put in the hrs it takes. Once you have some $$ and are semi retired, opening a food truck is, simply a ton of work. If he wants to, hopefully this guy can get the band back together but it aint easy.
I need a smoker, I’m forced to cook mine in the oven. I never trim the fat.
I have some preground pork in my freezer. Could I use that instead of brisket with the spices in the same proportions?
Not sure if Jealous Devil makes a 100% pecan pellet… Lumberjack does. It’s all the additives in Traeger pellets that causes the fast burn. At $32 a 20# bag for the Smokin’ Pecan, I’d be forced to use them in my Silverbac for lesser cooks like chicken, pork ribs, tri tips. Say $60 for a Costco brisket, and around $28 for fuel. The wife would take away my grilling privileges!😏
Sounds like Bear Mountain pecan wood. Pellets. They burn fast in my Grilla Grills Silverbac. Haven’t peeked.
Surprised you didn’t wrap in butcher paper.
"No one wants to bite into a big piece of fat" You sir, are incorrect. I get that most people dont, but there is (almost) no bad meat and fat and connective stuff is some of the best for you and most delicious when rendered properly
As soon as he starts listing off per pound prices "wait how old is this video? oh. Yeah that makes sense." I won't say it but you know what you have to do boys. Let's see cheap meat and gas again.
Nice !!!
Looks pretty damn delicious!
Too much fat. I'm Texan but hell naw.
Thats the Freddie Mercury Stash.... lol Happy Dads day Joe...
🤣 Thank you buddy. Happy Father's Day to you as well. 👍
Smokin Joe, this recipe looks delicious and I’m going to try it today. Why don’t you spritz the ribs about every hour with broth or apple cider vinegar to keep them moist? That SURE looked like a lot of wood. Maybe a little overkill? It would have been nice to see how much of it burned after 5 1/2 hours. 🤔
You have sold me on the untrimmed brisket. Love'n it!
I Love your introduction where the steer horns in the background appear to be coming out of the sides of your head. LOL I Like your videos.
Smokin' Joe! Always makes a great video! And that Blues Guitar 🎸 💙 It's the icing on the cake! The seasoning on the brisket. The red in the Cherry 🍒 ❤
Thank you!
How do you control the fire in one of these??? Do you just add charcoal and wood chips as it burns down?
The video I saw from Goldies they used butter not talo
I’m following this guide-can you go over 8 hours in curing, or should I pull them, rinse them, dry them, and put the back in the fridge if I need more than 8 hours?
Looks incredible big guy
NINE BAY LEAVES? MY GUY! THAT IS SO MUCH?!!!!!!! ... How did this turn out?
Man, you're making vegetarians come out of retirement with this one. 😎
Nice Video. #STAYSAFE #PHILLYPHILLY 🇺🇸
Nice! Thanks!
taught to rotate untrimmed brisket to get even bark why an 8/10 when it's got good bark and is dripping with juice?????
1) how much weight was it after fully done? did you lose 20% for example? 2) if no butcher paper can you use aluminum foil? any other substitute?
yep
Love this content, outside of the BBQ norm. Nice catch!
were can i buy a chub, not available here in yuma az, i even call bar -s no bueno
Would you lease it or sell it to me? Be a mentor?
Now I wanna go catch some fish mmmm
Why am I watch this knowing dang well I'm allergic to fish and shellfish. 😆
🤣 That's hilarious. Grab an epi pen and some fish. 🤘
Roast Recipe cookiingfood.blogspot.com/2024/06/easy-pot-roast-recipe.html
I now know what my dog feels like when I see that big strip and I can't reach it. My eyes were wide open and I'm embarrassed to say I think I was wimpering a bit... Can't wait for my smoker to ship!!
Nice fried catfish tho :) *Eats slowly in a sad way* 🥲🥲🥲🥲
Thanks Joe
He didn't wash the meat big that's a huge no no where I come from
🤣 nobody washer thier meat!
@@SmokinJoesPitBBQ Omg 🤮🤮🤮🤮 one of the reasons why I don't eat everybody's food.
@shanamedley6977 we have really strict USDA laws in place. Not sure where you buy your meat from but if you have to wash your meat that should give you a clue on the quality.
Try apple cider vinegar
Awesome video bro!
Thank you Martin 👍
I did the same but here is how I made it better for my taste! Since I like fat on my jerky and think it's pure delight, I left the fat as it was. My sliced it half the thickness, it gave the meat more of a jerky feel and it also dried the fat a little. But when you put it in your mouth it gives a feeling of melting in your mouth. I left it to dehydrate the same time but since the meat was thinner it dehydrated a little more and that's what I was looking for since the original was lacking texture wise (more like re-heated brisket)! I was looking for a new type of meat to meat to make jerky out of.
Nice!
It's hard to beat fresh caught fried catfish. Excellent video as always!
I just bought a Grilla Kong, can't wait to do my own brisket for the family!
You're gonna love it. Keep your vents barely open. 👍
Man I don’t think I’m trimming another brisket again haha
I hope you open your food truck up again. I mean if you want to. Have you thought about all pork BBQ. Ribs, Pork Butts, and sausage. Just regular sides. Cold slaw, potato salad, beans. Simplify and the meat is much cheaper and less cook time. With your skills I think it would cut your work load in half and cost 50%. The truck is the way to go. A brick and mortar ties you down. Anyway, good luck with you and your channel.
We reopened March 1st 👍
@@SmokinJoesPitBBQ Fantastic
I made catfish yesterday. Half fried half blackened. First time in a couple of years. Glad you had some super fresh
I absolutely love these type of videos!! The fish looked awesome! I made a field to table video last deer season and it was the most fun video ever made!
Thanks Mike! This was definitely a fun video. 👍
If you added 1/3d pork it would have tasted 100% better.
I also trim that excess fat off my pork butt. I then throw it on the glowing charcoals a little at a time for added smoke. It also drives my neighbors nuts. I do share with them the results.
I love the care and cleanliness you put in your entire process. Completely clean smoker and prep area, it’s quite the effort and you make it look incredibly easy, something that only comes with knowledge and a lot of experience for practice.