Welcome to Smoked BBQ Source! We're all about helping you master the art of ‘low and slow’ barbecue.
It's not JUST your grandfather's traditional bbq. Sure we've got smoking tutorials, recipes, and reviews of the latest grills and gadgets. But we don't believe in limiting ourselves to the same old boring brisket and pulled pork videos.
That's why we cover a ton of grilling, smoking, and outdoor cooking recipes, tips, and technique to help you become a master outdoor cook.
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Smoked BBQ Source started out as a blog by amateur pitmaster Joe Clements who had the goal of creating the ultimate destination for factual, no B.S. and unbiased barbecue information. The website has grown to reach millions of readers and now the team is getting stuck into creating videos. Check out the website for the latest recipes, guides, and reviews at www.smokedbbqsource.com/ or Hit the SUBSCRIBE button to stay updated with our latest bbq videos.
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Beautiful 💯
Great recipe 👌🏾 minus pickles ❤
Sounds good
Make biltong en droëwors i
The way she Smack that Meat lol!
I swear that’s been cut the wrong way for picanha
mid
Looks delicious 🎉
Toss em in the oven at 350 for about 2hr 15min then sauce em then toss back in at 400 for 10min and they tender as can be. Easy lil method
to get to the Smoke setting on the ZG 700D4E wifi, is there something different you need to do besides setting the PID to 160? I was doing my burn in last night and I think it was trying to range to 275 default even tho it looked like the PID was set to 160.. did I do something wrong here? thanks
Hmm the smoke setting on these newer pits are all different. The Smoke Setting can usually be turned on from 160-225 degrees. I honestly never used them. They smoke enough and I always run around 275 when doing BBQ anyways. If I want to pound the smoke on some meat, I use my offset. There should be a controller booklet in your paper work and that should explain it. I would check but that pit is in my storage until and I do not have power there. Thanks for watching!
Looks delicious
The thought of someone having the means to own a smoker but using it to smoke spam (one of if not the cheapest meat available) is crazy to me
agreed lol. like why
Cap bruh spam is like $4 a can here
dont know why this doesnt have more attention
That's not a real smoker.
Spam is delicious idk why people hate it
190 overnight?, dangerously close to botulism man chill the fuck out with that bro, hope everyone is ok
Looks good
Looks delicious to me ❤❤
I don't think I'd Smash fried spam but everyone has their fetish man
Mam it’s raw
DO NOT use olive oil as your binder and DO NOT use margerine. If anything, a light coat of yellow mustard and butter if & when wrapping. Also, when wrapped think about using your oven since you'd be wasting smoke and fuel. Sauce then under broiler for just a few minutes.
What handheld thermometer are you using it looks exactly like what I’m looking for.
I use either a Thermoworks One of a Fireboard Spark. Thanks for watching!
That ain’t medium rare bro. I’m not blind.
Total time investment please, including 3 hours in a cooler ??? Thank You
I'm confused.. grain goes in opposite directions for the flat and point, but the whole thing looks like it was cut in the same direction
Halal!
Just smoked my first chuck roast this morning at 9am. 250 for 4 hours. Temp was fluctuating after the 2 hour mark. I wrapped it at 170 around 1pm and I’m already 2 hours in at internal temp at 185 with ambient 300. All I know this wasn’t 4-5 hour lol I still have to let it rest for at least 30min to an hour after hiting 203 internal.
I bet it taste like chemicals 😩
Ewwwwwwww
Thank you for this😊
Does the rub need garlic, it’s something I hate, everything else in the ingredients looks great
Did they ever talk about the time? My cousin Keith tried deep fried turkey?
Fat side up or down?
How do you make sure your pellets aren’t going to run out overnight? I feel like my smoker goes through them quickly.
I can't wait that long for meat😅
Not the Pigs ASS
😊 yummy thank you for sharing ❤
Damm
The food too...
One of the biggest problem with KZread is I end up wanting a new bbq!
What ever happened to the pellet pro? I have not seen that one in a video in a long time
Both of them have been donated to people in need of a cooker. I like both of those pits but I ran enough tests on them to get positive results. Thanks for watching!
Why does everyone make it harder then it needs to be. Smoke your brisket & pork butt at 275f for 4 -5 hours. Till it has a nice bark. Pull it out and put it in a pan with a can of beer or favorite brazing liquid. Cover the pan with foil and finish in your oven at 375f till the brisket reaches 195 internal and the pork butt hits 210 internal. I then pull the pork and add some of the pan juice to the meat. I cut up the brisket and put it back in the pan with all the juice. This method keeps both the brisket and pork from drying out, and it added a little more flavor to the meats.
Question: What;s the sense of putting it back in the smoker (using up a lot of pellets) after wrapping in foil, when the smoke can't get to it? Why not finish it in the oven and save the fuel?
Nice comparison Ricer, I appreciate these.
Thanks Troy!!!! I appreciate you watching!
Pit boss all day. own 3 of them No problems. i owned 1 Z grill. but when i used out in the rain water found its way into the pellet box. on the model i had. i returned it. .. nice job Jeff
Thanks Scotty, and I appreciate you watching!!!
That’s not reverse, searing
My gaaawwwdddd that looks amazing
Tastes better on real charcoal
I've got the same ninja but only goes to 180 degrees. I'm guessing mine is in Celsius and yours is Fahrenheit? I'm from UK
Good for home. I wouldnt pay for that