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Wrap Sauce! Why have I been dumping this butter\brownsugar and rendered pork fat all this time for a 'fresh' coating of sauce? Best rib cooking tip I've seen - thank you had to do a weeknight cook a couple days ago to test and they were amazing! Keep up the great work, love your channel.

I think you did a fantastic job. I did some homemade bacon myself and now I’m gonna try my bacon with your recipe. Thank you for the insight and have a great day.

Thank you, I will be doing pulled pork Independence Day. I am working the night before 7pm-7am. This will be perfect!!!Hopefully I get to work, hope I get home on time take a nap. Hopefully, Mine will be done around noonish. Thank you for giving me the confidence to do it.

🤘🏻😎🤘🏻 Awesome stuff, dude

🤘🏻😎🤘🏻 Awesome stuff, dude

Neither is even that good... been to plenty of bbq spots around the country and they literally all taste the same, brisket and chuck...jmo before ya roast me...

Hey Darren - I love this method of no wrap. I tried it out this weekend but found that the vinegar sauce just didn't penetrate the final product like I was hoping even though I was mopping every 30 minutes. Any suggestions?

Does this have multiple smoke settings or just one. I have a country smoker it has 7 settings on the smoke setting for more or less smoke.

Really enjoying your content brother. Keep up the good work!

Does the pellet grill taste better than charcoal

Love your channel, Darren.

Those ribs are Bomb! Nice job. I have a rack of baby back ribs i will be cooking with that method.

Can i use a gas grill provided i can maintain the temperature

I can't wait to use this recipe for the 4th of July!

How many pounds is this bird?

Looks awesome Darrin! Would u only recommend this method on lower grate level right above the heat baffle or would it work on 2nd level? I assume the benefit here is the meat side down rendering over the radiant heat but just wanted to get your take. Cheers!

Please keep putting out more videos!!

Buy a 20lb Brisket and shave off 6 lbs... 🙄cut looks dryyyyy

Bro I did your brisket recipe…..omg bro. It was so tender

Great video. That lid of the grill should have a hook on the inside to hang on the grill side so you don't have to put it in the dirt each time you take it off.

When is Mad Horse BBQ going to return to UA-cam

🤘🏻😎🤘🏻 Awesome stuff, dude

I'm definitely gonna hit this one ! Wife sayys i take tooooo long on ribs, so hopefully, this will maker happy

Those ribs look so delicious and tasty. They look so tender and with less hours to make them. Hopefully l will be ordering some of your rubs soon. Have a wonderful weekend Darrin.

Hey Darrin....it's been a minute....those St. Louis Ribs are money. Cheers 🍻

Dude, what a killer method!

Doing this today!

Steaks on the kettle!

I made these again over the weekend and they’re my favorite ribs I’ve smoked to date.

I did one for 12 hours my 2nd one 17 hours found out thurday.if I can do you can.trust me I had a major stroke

I fill the Harper up

I'm doing an overnight one now..

KEEP KICKIN' ASHES BRO

YEAH. Chuck Roast slow cook all day long!

Does the beef roast have a lot of drippings or could one use a drip pan under it while it's cooking before wrapping? Looking for a way to do this without a lot of mess over the heat plate on my Pit Boss.

Thanks!

Came back to this video the past 4 times I did chops… Video is short and sweet. This guy knows his s#*t.

He buys a 30 lbs brisket and is more concerned with how PRETTY it looks, and ends up with a 10 lbs brisket. A little over kill.

My preference is butcher paper and Wagyu tallow. YMMV

Thanks for the tip on the probe pull tip, I never knew and never seen a video where someone’s mentioned that.

Everytime i cook a porkloin, it comes our flavorless crumbly and dry to the point i dont buy it any more

Dude your technique is my go to on doing butts now . Great job on your video very easy and to the point . Keep up the great work ! Thanx fir sharing your knowledge

Grade eh? Maple syrup

Delicious

He's fabulous - I'm subscribing!

Hey man thanks so much for this video. I got a pit boss two father's day's back and I am finally trying my first brisket this weekend, thanks to the confidence I gained watching your video. Seriously, thanks man 🙏

WOW - Happy Fathers Day!!!

Awesome video. Wife and I are just starting our journey with the pellet grill. Making your chicken right now.

Love how you clarified temps tween wild vs Farm raised. Side note the fat in farm raised is saturated fat very little Omega oils compared to Actual wild salmon

I am so glad you started a kettle series