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In California they don’t BBQ because it’s bad for the environment and the vegetables burn up on the grill… but pass them some weed they will smoke that all day…. Because that smoke is medicinal 😂

Good on you. I would never wait in line like that. No bbq worth that. Interesting to watch your video about it though. I’m just not a line person lol!

This was so helpful, thank you mate

My last pork loin I did I did not wrap at all

Very nice and fair review, and you pointed out its strong points and weaknesses in a tasteful way. It's a nice pit, and i would love to have one.

A Yankee offset smoker... that's a novelty. I guess anyone can jump into the game these days.

And a delicious brisket finished at 5am..

Nashville lol idk

Rudy's is the worst bbq in texas so stay away

Screen down town nothing but callies

Way too Expensive.

No wood dryer, no shelf for prep or tools? Entry level $1900 dollars smoker! I smoke something almost every weekend at the Lake of the Ozarks and get praise from everyone, I cook on my highly modified longhorn at 1/3 the price of the G2. Don’t waste your money, focus on skill development. Just my two cents.

Can't take soft bark. Never saw the need or benefit to wrapping one. Mine come out fine every time. I have eaten at Goldies a few times and it was good but not the end all be all of brisket I have had better in little Mom and Pop BBQ places in small towns off the main highways. Goldies and Franklin BBQ are just the current flavor of the week, good but not better than other places.

Hello, Very helpful and informative. i am seriously considering this unit along with the Argentine grill. i also looked at Shirley Fabrications newer style cooker cabinet style with an elevated hood and Santa Maria grill. The cabinet style is easier to master. have you ever cooked on a Shirley cooker/ Thanks, steve

One time, I got drunk, fell asleep, and forgot to wrap it. It finished cooking, the fire went out, and it just stayed resting on the grates. It was actually really amazing, except the thinner bit of the flat was a little dry.

Good information thank you

I never wanted anything to do with propane grills till I got to Colorado. Grew up in the south where charcoal is king, friends knowing my BBQ prowess wanting me to cook when I visited their homes when they had a gas grill...usually a two burner. Everything was burnt, especially chicken or ribs. My first gas grill was when we moved to Colorado. Too cold to sit out there and wait for the coals to get good...I learned to get a big ass grill to cook food under indirect heat. Thats when I mastered the gas grill for certain foods yet keep the charcoal long and slow roll when me moved to Texas...gonna order this grill for my 71st birthday day....

If you are on your deck i have used a square cement brick from home Depot for the bottom platform with a aluminum pan circular works great. Also i like the use of firestarters cubes or whichever. Gets the flame going

You need to go back on a Friday and get the Beef Cheeks.. that's their claim to fame and are near life changing !!

50 degree temp difference between right & left is quite a bit. Did you calibrate the thermometers?

Why is your tallow so brown? Mine comes out pure white when I render it. Are you just straining the fat off your briskets or are you rendering fat?

Great review. Your honesty is greatly appreciated. Interstellar is a great place who are willing to try new things in bbq. We had their pulled duck a couple years ago at ACL and it was amazing.

why are american chickens so big

Have you had any chance to compare this 35633 model with the newer 415bz? There’s basically $10 difference in price. The 415bz has the newer, patented searing blade burning inside the firebox but outside of that, I don’t see many differences or value-add. Kinda like the colors of the 35633, not available in the 415bz. But I’d love to hear some feedback before pulling the trigger! Thanks to anyone with info

No Blacks?

stall this BS ... clueless dufus

Car salesman

Stop into my friend's place...Blom Guitars and say hi. He's in Franklin. Builds stunning guitars, smokes meat and cigars...digs bourbon.

I do not see the ingredients for the rub it’s not in the description area. Can you send it to me or put it in the description?

What is better choice of meat for smoking brisket Prime or Choice

I'm a native of north texas and spent many years manning the smoker at the fire station, in hundreds of briskets not once did I ever wrap it. Not sure when it became a trend to wrap it while smoking, but ol' texas boys just throw it in there and wait til it looks and feels right. Never had a bad brisket, just saying.

Bro is from CT and thinks he knows BBQ 😂

Yowza! What a great looking plate! Can't wait to bring you down some of my Jalapeno Sausage. Such a cool place, I enjoy trying the "off the beaten path" joints. You live a good life my friend!

Insterstellar is amazing, i also love their mac & cheese but next time give the smoked scalloped potatoes a try as well, they're also incredible! The comments recommending burnt bean are exactly right, it's another top notch spot in the same class as interstellar. Both deserve to be ranked in the top 5 in the state for sure.

😂😂😂John has great wood 🪵 😅😅😅

New subscriber from Australia. You are made to do this , very very screen friendly personality.

Marty B’s just north of Dallas is amazing! Lewis BBQ in Charleston, SC has the most smoke flavor in a brisket that I have tasted. John Lewis helped Franklin get started IIRC

If you live in texas and haven't figured out how to make your own bbq, you're either retarded or just plain lazy... it's not rocket science. 😂😂

Next time you’re in Texas you must stop by Burnt Bean Co. in Seguin Tx a bit south of Austin, IMO second best brisket to only Snows. This spot is the #4 on the Tejas monthly list. TexMex BBQ, great pork ribs, amazing turkey and sausage. The smoked barbacoa can not be topped (Sundays only). Get there at least an hour before for the wait.

Cool. Have to try them.

Have you been to Interstellar BBQ? What was your opinion? What are some other places I should check out the next time I go to Texas? Let me know!!

That sausage looks awesome. They used big chunks of cheddar so you can really taste the cheese.

Great review Josh. It makes me want to visit the location.

man! this helped me tremendously. i watched this video while bbqing today. i have the exact same bbq pit. and everything you said was 100% accurate. i did some of these things before i saw your video and it worked. everything you talked about helped me have the best bbq tonight. i searched how to avoid a lot of smoke in your bbq and came across your video. TY!! loved this

I have never heard of anyone taking as long as you do 16 hours? That is crazy! 275°F 9.5 hours finishes at 200°F! No one could stay in business with a 15 hour cook time!

It used to be you only trimmed the fascia the silver off the bottom almost no one back in the day trimmed the fat it renders out almost completly. A lot of guys put beans under neath and would let the fat render down into the backing beans!

I think your starting temp is too low. Try 275°F from start to finish done in 9 to 9.5 hours. Internal temp around 200°. 5 hours then wrap 4.5 aditional hours done!

Thanks Hussey, been wanting 2 do that exact meal on the blackstone, good pro tips!

YOU need to be more Positive... Pat yourself on your back... GREAT JOB... I am totally impressed.

EXCELLENT VIDEO So glad I found this video... I want to buy a smoker to smoke Beef Jerky... but I also want to make Artisan Pizza ... This video is a game changer. Thank YOU so much for sharing this GREAT IDEA...