Hey man,I know it's off topic, but I just bought your book. It's very good. I am going to try many of those recipes. Now I have a request. Please, please, please, write a burger book with all the techniques you mastered over the years. It would be an instant buy for all of your fans! That brisket looks fantastic btw. Greetings

Alessio Maxia hey Germany. So Happy you guys are watching and enjoying Real Bar B Q. I wish to visit October Fest someday Cheers 🍻

That is awesome! You have no idea how happy that makes me. Thanks to you our whole little village in Germany is already enjoying better bbq. You are the man!

Thank you! Yes, I have already got that in the works. It's going to take a while, but it will be worth it in the end. I really appreciate your support Alessio!

Hi Greg. I have a Question Please I have a SRF Wagyu Brisket in the Frig still vacuum sealed I have in the past left Brisket’s in the Frig for 6 weeks and they still were awesome My Question is How long do you think is a Safe time before I Smoke it ? The $50 Costco Brisket I don’t worry to much. But this $140 SRF Wagyu 😜 you can imagine I am concerned Thank You So Much Sir 😎🇺🇸

*Love this grill!>>>**arah.in/OlXx** I never thought I wanted a charcoal grill until we got the pk. It's so easy to use and the food tastes great every time. I also love that it's portable and can be used at tailgates or even on the beach!*

A nice fat strip of pussy you feel me

Cant wait to move back to the U.S living in china now and starving for this😂

Greg, you never cease in blowing me away! I learn a LOT from you and pass your skills and tips (or try to!) to my UK audience. Really enjoying your sous vide book too. Can’t wait to try it when I’m home from my latest (current) offshore work trip . Hope to see you do a Middlesbrough Parmo(Parmesan) some time

I'm not seeing any gaskets on the doors for either the pit or the fire box... how does it hold smoke? From the video it looks ok but is there any leakage?

Salt and pepper is all you need for a great brisket.

Great video! What is your experience with temp variances from top to bottom in the cook chamber?

Hey, saw your video on freeze dryer, great. I also do a lot of backpacking in Sierras going to buy freeze dryer to make my own back packing food. I have a lot of ideas. Steve

Adopt me please . ill eat great :)

Love your channel . stick with it . you have so much passion

This cook got me vertical

Just picked up a couple certified angus briskets from a client of mine and its been a while since I done one Greg.Thanks for the pointers!It looked fantastic!

So with the water, I’m guessing no need to spritz? Looked amazing! And that beer looked awesome too. Send me the bottle and I’ll make sure it’s cleaned out. 9%abv. Good compliment to the brisket and ribs.

Amazing smoke!! Knocked it out the park!!

Awesome video! How much did you have to tend the Smokebox though? That's the trick

Is that instant coffee granules, or ground coffee?

Now that looks amazing

Greg, great video as per usual. My favorite part was when you were slicing it and hearing the juices. Instant hunger pains man. It's breakfast time here right now and I want a piece of that brisket in a tortilla.

Hi Greg, Aussie fan here! Love that you put a whole day into cooking let alone video editing. Awesome videos. Beer pairings are part of my favourite things of videos. Looking forward to many more.

How the does the vertical smoker compare to a typical offset smoker?

Ballistic BBQ thanks. Appreciate the response and the videos have been so helpful. I'm a stick burner through and through. Love the flavor that's produced.

So far so good. I own a Gator Pit horizontal pit, which is awesome. So far I have found that the heat is more consistent from self to shelf on this vertical. The main reason I opted for this was the small footprint though. A lot of food cooking on a lot less real-estate.

Agreed on back ribs, i usually end up with shiners but still love them.

I have looked for beef ribs like the ones you have in the video,cant find them nothing but short ribs.I`ve gone to real butchers not the chain type,no ones got them. where did you get them?I live in Arizona,any help appreciated, I love my PBC thank you, frank

Excellent as usual! I am just starting a channel. I was a chef for 13 years now a meat department manager. So any input on my vids would be greatly appreciated! Love your channel.

Great vid mate. Must get5 me some brisket this weekend.

Greg, don't know if you already answered this question, where did the ribs come from? I think you pass my house on your way home! I'm basically I-8 @ Los Coches Rd.

Those stairs in the back look a little rickety. You may want to look over the condition.

Wow! I’m impressed by the cooker, what a workhorse! That knife “Shun” is nuts 🥜 sharp!! Brisket was j-e-l-l-o! Super cook Greg and cheers to that aged brew!

great cook Greg. The smoke ring on the flat was ridiculous!

I really enjoy your videos. Your gator pit was my first introduction into the world of offsets. I smoke traditional offset but just wanting to know how the vertical offset Cooks in comparison? Thanks for all the info.

I'm with you Greg - I always go for the back ribs first over plate ribs.

mmm looks good greg. as always

thx gregBro

Absolutely fantastic!

Loving my new LSG 20x42 offset. Hope to get a vertical one day too, so thanks for taking one for the team and showing us what one is like! :) -Jonathan

Best smoker I have seen. Hats off to Greg for doing such a great job.

Thanks Greg!

Great cook Greg. Love the smoker. Im jealous.

I like the looks of that knife you're cutting the brisket with. May I ask the brand?

Wish one you like more the gator or the lonestar?

Very nice cook. That brisket wiggled like jello. Great job.

I love your techniques and your straight-to-the-action videos! so cool! Always wondered what is your profession besides your channel? I thought you were / are a pilot for the navy (or now instructor) or a police officer? (#ballistic) would you let us know?

Great cook, the smoke rings you achieved were amazing. I noticed your smoke unit from thermoworks magnetically attached to the side of the vertical box, did the surface get a little hot for doing that or is the firebox being at 250 not a problem. If a nuke ever comes you could hide in there and survive, that thing is built like a tank !

12:10 😱😱😱

Im really digging the fact that you placed your logo on the side of your smoker!! How did you attach it, just sheet metal screws? Great video...

How can we purchase the beer?

amazing!!!!

Magic only word that can be said:) Great new smoker man. Did some home brewing for a few years appreciate the time spent waiting:)

Loving the cook, I love the old school stuff!

I use Maggi a lot. It’s really good when you sauté mushrooms with garlic and butter.

Great vid Greg .. that brisket looks incredible

Man that beers for for drinkin!

Awesome video Greg !!! That brisket and those ribs where just outstanding !!! That new smoker is doing its job !!!

Looks amazing

Love the video Greg! I can hardly wait to purchase my new LSG Vertical grill. I would like to know more about your knives and how you maintain the fire in your new grill. Plus you didn't mention how the coffee chocolate rub worked out. Would you do it again? What temp will you smoke your next brisket at?

The way Greg says "slap yo daddy's" was awkward and funny as hell. 😂

Hey brother that brisket looked great I just cooked a angus brisket and was great! But those beef ribs looked absolutely great! Great video!

When you cut the first piece off the end of the flat, I was amazed at the smoke ring reveled, awesome.

What sauce did you use for beef. I’ve been trying to find a good sauce that’s not sweet

How do i go about ordering apparel?

Do you experience the injection running out wfter you flip the brisket over when you're cooking fat cap up. Would you be able to inject from the fat cap side, I.e. poke through the cap into the meat? Thanks for another great video!!

Night time. lol that's about right.

Finally a sponsored video that isn't a sales pitch and advert the whole way through.

You know, you took issue with the video I shot, showing the features of this new smoker. I shoot those intro type videos on every new cooker I get, sponsored or not. It's hard to describe the features of any piece of equipment without talking about it.

Hey Greg! I liked the low and slow, no wrap method. Hot and fast with a wrap doesn't give you that depth of flavor that the low and slow gives. I say.....You can't rush True Que! Maybe down the road you can discuss and show your fire management with this pit. Some may find that boring.....but for me it's the most important aspect of making good Que. That Beef Feast You had.... made me and everyone else out here envious! Great Stuff!!!

Thanks brother! I'll definitely get some fire management footage in. This video turned out way longer than I wanted it to, or I would have tried to cram some in. Cheers man!

fantastic as always!!!!!! mmmmmm

Can you make the buffalo wing burger from Dave and Busters?

Cool, man.

There is a Dave and Busters out here. I'll need to check out that burger.

What wood did you use

Pecan wood.

Nice cook, Greg! The smoker is really nice. BTW... this is Mike from Its Good Cookin'. I started up a new cooking channel. Really long story but I'm back :)

Ballistic BBQ oh wow, Ive gotta check them out. Trip down memory lane...I think that was my first ever YouTube vide

I found some of the other contestant videos. Too funny!

It would be fun to redo those videos but without the St Francis wine lol.

Mike! I just subbed your channel. Wow... It's been a long time brother. I always think of that St. Francis wine contest when I think of your old channel. Hope to talk soon brother!

Coffee and coco meat doesn't even sound good to me.

Ballistic BBQ lol I'll have to try it and see.

It's awesome.

you killed me when you started slicing through the brisket...

Thanks for checking it out!

Outstanding! And the brisket especially looks perfect from the bark to the smoke ring to the juice just great. Really like the new cooker and it looks like you’re happy with it too.

Thank you brother! Appreciate the comment!

That bark on that brisket looks amazing!! Great cook Greg!

I appreciate that James! You're the brisket master, so that means a lot to me. Cheers!

Your new grill is rocking I really like that style. I watched your other video where you were showing it off and was really impressed that's a really heavy duty built piece of equipment. That cook you done beef ribs absolutely my favorite part of the cow they looked phenomenal and that brisket oh my goodness I don't think you could have done any better. either you have the sharpest knife in the world or that brisket was very tender cuz you didn't even have to saw at it you just glided right through that meat like it was soft butter. When you mentioned using the beer in the water tray I also found with my offset cooker no matter what herbs or spices I put in that water tray it did not affect the meat but it sure did make it smell good while it was cooking. just for the aroma I still continue to add herbs and spices in the water pan just so the neighbors can get a good whiff. Lol, . congratulations on your new cooker man you did a homerun when you got that one it's really really nice. I wonder if you could do any type of a set up with that cooker using a cast iron Dutch oven cook?

Thanks for the comment. That's pretty much my mindset with the herb thing. Didn't notice a whole lot of difference, but I see no reason to stop. I think I may smoke some unseasoned meat to see if the herb flavor comes through at all.

Random question: What do you use to sharpen your knives? Just curious.

Awesome. I thought you might but have been looking at getting my knifes back to a super sharp point.

I use a Japanese wet stone kit made by Shun.

Great video,

"I'm in love with the 1:57 "

Great video and that brisket looks fantastic

And now I'm drooling...

Wow just wow! Perfection on the cook! Very nice!!

That looks some kind of good. Love the shout out to Russ, lot of camaraderie in the BBQ community.

Too cool! I love watching all of you guys. I have learned a lot!

Thank you. I have become great friends with the YouTube BBQers that I "grew up with". Rus is a fantastic guy!

We found the BEEF! Beautiful cook Greg!

LOL! Thank you Larry! Cheers to you brother!

Awesome video Greg! Your production value has really improved over the years. That LSG pit looks fantastic and it's good to see you giving it an honest work out.

Thank you Robert. Yeah man, I put her through the paces with that cook. Tell ya' what, she's seasoned now!

The slicing part was like bbq ASMR. I started laughing.

I like it! "BBQ ASMR"!

I hate you so much. But only because I cant cook that well.

Ballistic BBQ I just got some plans to build my own smoker so hopefully with time I'll get better.

Just a little practice Simon!

How about a video on all of your grills and smokers? It would be nice to know what kind of equipment you're using and where you can buy it. I've looked in your library of videos and you don't have one. Whats your favorite grill and smoker that you like to use the most? On those burger videos, are you using a webber grill? Thanks for the videos the food always looks amazing, makes me hungry every time! I would like to try some of your recipes, whats a good all around grill/smoker?

Those ribs and that Brisket looked fantastic. Great job Gregg. I was gonna smoke Tuesday but looks like a lot of rain heading my way and I haven't gotten my shelter finished yet so I'll have to hit the pause button on that. Looks great brother

I'm uploading this to porn hub

Maggi 😂😂😂😂😂🔝

I'll give you a dollar if you drink a cup of the smoker water :P

This is awesome! Thanks for posting this.

Greg, when water is used, while tender, do you loose some flavor? Is the smoke flavor diminished at all? Prior video's and comments tend to support wrapping to bring the desired texture while maintaining flavor. That's what Franklin BBQ does? Cheers

A video so good that you could have pointed a camera at the LSG for the entire duration of the cook, and I'd still watch end-to-end!

Very nice Greg. I will make that rub as soon as i can use fire outside again. Both the brisket and the ribs looked great :)

What’s “water smoke?”

That beer made me so thirsty and I’m not even a big beer drinker. Great video, Greg. I live for videos like this. Also, You’re a pro man. Everything seemed Business as usual.

Nice cook Greg! Love my LSG mini insulated smoker! Also like that vertical smoker!

Greg, great video again. Always honest reviews. Great job

Wow, that smoke ring!!!!! Bark looked fabulous too!!! Soooo, will Nick send me that recipe for his beer? Or send me a bottle or three? LOL Great job Greg!!! Cheers to ya bro!!!

Thank you Troy. I will hit up Nick for you. He did a beer a while back that was brewed with bourbon barrel staves that was out of this world. I'd actually like to shoot a beer making video with him one of these days.

Very nice cook and and what a beast of a cooker. I was wondering though about the measurement on the box? Looks like a 24" door is that correct? Keep up the good work and thanks.