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I recommend wrap the bone with some foil that way it dont burn and easier to handle it. I also use salt pepper and a brown sugar rub and comes out amazing

Yeah, I’m not into drinking BBQ sauce from a wine glass either !! 😄😄 Thank you Susie for not “Ralphing” on camera 🤣

You got it there.... we smoke it we get first bite !

One thing I really like about you, is that it's not all about the money. I enjoy learning how to make ingredients, not just buying them. You explain how to make your products, instead of just offering them for sale, like all of the other cooking channels. Keep it real, you're totally awesome!

I love BBQ. I have it all the time, but I'm skipping on the Cole the Slaw. I've never been a fan even though I'm from MEmphis where people have always put slaw on their pulled pull, hot dogs, and hot links. I'll make it, but I don't want it myself

Nice but hearing you laughing all the time made the video not okay.

I never get a satisfactory bark on my pellet grill-even on super smoke.

Who puts BBQ sauce in wine glasses? Great video though lol

You got to handle those balls lightly ,,, don’t over work your meat … very wise words

Hi Thanks for the video!! So helpful !!! Gonna do my first brisket this weekend !! Anyways, you say you put the brisket in the grill before going to bed then when you wake up continue with the wrap. So question, do you sleepwalk and spray the brisket every So often?

How do you know when it's done?

Since you share so much, lately... I'll share real Carolina gold... Since I'm from SC.... Your ingredients were pretty spot on, but you forgot some key ingredients and steps... Chopped onion, minced garlic, onion powder, and garlic powder, never use ketchup. Use tomato paste... Saute your onions and garlic.... Then add "your" ingredients, with extra onion and garlic powder.... Let simmer while stirring occasionally to get the consistency you prefer, then bottle. I'll let you and all figure out the ratios, but yes.... It goes well on everything! I've seen people dip mac-n-cheese in our house sauce, # Carolina Gold. Try it this way, and.... You'll have a "Game Changer"!🤙

Another great video! You are awesome! Thanks

The close up of the skeleton hands mixing the slaw in the beginning. I first thought, OMG, what’s wrong with your hands! LOL 😂.

Just by the picture I thought it was a cocktail video

I just have to say, your hair looks beautiful! And thanks for the recipes!

Hey Susie, I have been making a bbq sauce that I created about 7 years ago. It's pretty much like yours, except instead of peach preserves I drain the juice off of a 14 oz. can of peaches. Then I put them in a blender and puree them. Then I combine them with the other ingredients and B2B & R2S for about 45 minutes, stirring occasionally.... 😋😋😋

Take it from a North Alabama guy, we eat white sauce on anything

Can you please cook for me!!!!! This is one of the best chicken breast i have ever seen. Me sad & jelly.

I just found your spices at my local Ace Hardware. Congratulations on making it to the national chain level!!!! Oh, and yes, I picked up some of your rib rub to try.

Am I right to classify this as a wet cure??? My opinion is that even though water was not added, the zip lock bag creates an enclosed environment that allows the pork belly's own juices to act as the water/wet cure. A dry cure would be open to the environment and allow all moisture to evaporate. The more I videos I watch the more confused I get. Dry cure seems to be simple...1 teaspoon curing salt/lb. Is the extra 1/4 teaspoon added because of the water in the pork?

Thanks Susie, I enjoyd it

Susie, I appreciate that you not only give us guidance on how to bbq but also sharing with us your recipes for seasonings and bbq sauces

The thumbnail lead me to believe Susie was about to get lit 😌. Great video! Your sauces are a fav at my house!

Another great video Susie, thank you for all the hard work and especially for sharing!

I had not thought about this until you made your mustard sauce, but the basic Goldee's table sauce, which Jirby basically recreates in a video, is much closer to your mustard sauce than your bbq sauce, but he puts in much more ketchup than mustard. Yet, that mustard plays a big part for the Goldee's central Texas sauce. Will definitely have to try your sauces! Keep up the great content and thanks for actually showing the ingredients, instead of only selling your rubs and sauces as some other RUclips BBQers do!

We made our own for years 1 bottle at the time….now make a big batch and pressure can it so we have it when we need it. NO LIQUID SOMKE IN THIS HOUSE! And it makes a great departing gift.

Love this channel! The whiskey peach sauce is a huge hit around my house. Thank you so much for sharing your gold with us!

I cook my brisket pretty much the same way with mustard but i use a Brown sugar steak seasoning. Mine is juicy but would like it tobe more juicy. Any tips on that ???? Love u vids

Grazie per i suggerimenti...... semplici ed efficaci!!

I love watching these old videies before BIDENNOMOCIS lol

Great job! And yessss…. I have several Brisket Towels 😂😊

Just recently bought one of those smoke tubes! My question is: Can you cold smoke the chocolate chips/pecans and store them to use in other recipes? Or would you prefer to cold smoke them and use immediately?

im fasting and this LOOKS AMAZING. someone please send help. why am i starving myself

I cook baked potatoes the same way... I also shake some garlic salt on with the salt and pepper.. tastes amazing.

Looks like more than a teaspoon of salt

Hey !could you spell out the name/word of the last ingredient, the super color enhancer! ?? It would help when I go to the store and ask or show them what I’m looking for! Thanks!

I may have missed it, how long was this brisket in the smoker? What kind of wrap did you use? I love brisket but I’ve never made it.

Can anyone give me a definite amount of time the bacon will be safe to eat? Refrigerator shelf life?

I can't wait to try this again. I screwed up the first 2 I tried to do...but you make it look easy!

Do not brine boneless skinless chicken breast for more than 2 hours unless you like salty chicken. Or have huge chicken breast...

I figured this must be an early video, then I saw that it was first posted six years ago. Susie, you've grown in your confidence in front of the camera and in your diverse recipes, but your sincere friendliness and cheerfulness haven't changed.

Thank you so much! I used this video as a tutorial to make my first brisket and it turned out awesome! You have a new fan!!

Have you ever thought about doing a cold smoked chocolate fudge

Love your videos. Question. Have you thought of smoking the cream cheese first, then adding?

Love it

sounds yummy

We are doing this very cook today! Two pork tenderloins with our own rub and sauce! Using our Char Griller barrel grill and side box smoker!

What a great, fun, educational video. Thanks guys, you're the best. Loved Suzie wheeling out one of the smokers from a literal stable of BBQs and smokers.

Thanks for posting this video, it doesn’t get much better than homemade bacon! I’ve recently came across your channel and enjoy watching your videos very much. They’re fun and entertaining and I’m happy to subscribe, thanks again!