Mad Horse BBQ
Mad Horse BBQ
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Video

Pit Barrel Cooker - Chicken
Views 3472 months ago
Rec Tec Mini - Meatloaf
Views 3444 months ago
Brisket On The Rec Tec Mini
Views 1.1K4 months ago
Crock Pot Beer Brats
Views 3776 months ago

Comments

  • GreenhornBBQbeer
    GreenhornBBQbeer 35 minutes ago

    Nice way to do that chicken on the pit barrel cooker. New subscriber here, cheers!

  • David Good
    David Good 2 days ago

    Nice video... but move that microphone up to your neckline. Several large areas where I had my volume maxed and it was difficult to hear you.

  • City Griller
    City Griller 7 days ago

    My wife likes to double dip the chicken

  • Tom moore
    Tom moore 9 days ago

    trying to decide on the pitts and spitts 1250 or the fast eddie pg1000. i think you just made my mind up for me !

  • Trippingonfaith !
    Trippingonfaith ! 11 days ago

    Wow is that a full size cookie sheet? How many racks of ribs can you fit flat in the 26? Thank you.

    • Mad Horse BBQ
      Mad Horse BBQ 11 days ago

      Trippingonfaith ! Yep it was a 12 x 17 sheet. And you can probably get 4 comfortably.

  • Greenid Guy
    Greenid Guy 12 days ago

    You might want to invest in a gasket for your grill top, that way you can control the draft better.

  • i3oosted
    i3oosted 13 days ago

    You think you would be able to get a smoke tube in there as well as that brisket? Im just cooking for the wife and me but want the smoke tube as well. How was the smoke flavor compared to charcoal/stick burner? Not sure if I need to step up to the 590, thanks for the video.

    • Mad Horse BBQ
      Mad Horse BBQ 13 days ago

      i3oosted eh it would be tight with a brisket. And IMO the smoke flavor on a pellet grill(regardless of the brand) is minimal compared to a stick burner or for that matter charcoal and wood.

  • Jk Canvas
    Jk Canvas 13 days ago

    Brilliant idea using the knit gloves under the nitrile gloves. brilliant.

  • Jk Canvas
    Jk Canvas 14 days ago

    So I am wanting to get a pellet smoker and leaning towards the Maverick 1250 but just not sure. Watching a few of your video's to see.

    • Mad Horse BBQ
      Mad Horse BBQ 14 days ago

      Jk Canvas nice. If you have any questions feel free to ask. If you have a lot of questions find me on Facebook and direct message me there if it’s easier.

  • John B
    John B 16 days ago

    Nice!! Just took the plunge on a weber kettle 22inch- that thing will smoke some SERIOUS chicken breast!

  • sean Yo
    sean Yo 16 days ago

    finally a video where i can gauge how much food i can cook at once in this little thing! i think im sold!

  • JYNDREKTV
    JYNDREKTV 18 days ago

    How many pork butts do you think this kettle could fit?

    • JYNDREKTV
      JYNDREKTV 16 days ago

      Much appreciated thank you!

    • Mad Horse BBQ
      Mad Horse BBQ 17 days ago

      JYNDREKTV Slow N Sear makes extra racks they fit the 26er

    • JYNDREKTV
      JYNDREKTV 17 days ago

      @Mad Horse BBQ thank you. What rack would you have to use if you wanted to do more than 4?

    • Mad Horse BBQ
      Mad Horse BBQ 17 days ago

      JYNDREKTV I would say 4 comfortably without any extra rack.

  • Doug6714
    Doug6714 18 days ago

    The ribs look awesome. I will be smoking some tomorrow, weather permitting, for labor day. I haven't tried the 4-1-1 method yet, but it looks just as good as the 3-1-1 method. Keep smoking!

  • Brandon Lawrence
    Brandon Lawrence 19 days ago

    Do you use a water pan with this?

  • Clifton Walker
    Clifton Walker 23 days ago

    I thought I was the only person that used bath towels to wrap lol, great job cheers

  • Lusk Video Productions

    FINALLY, a porkloin smoker video in an OK Joe's smoker!! Thank YOU!!

  • R A
    R A 25 days ago

    nice score!

  • Alan Williams
    Alan Williams 25 days ago

    Do you like the Pitts and Spitts or Rec Tec better?

  • PautKalun
    PautKalun 28 days ago

    nice wrap lol. good video man

    • Mad Horse BBQ
      Mad Horse BBQ 28 days ago

      PautKalun haha thanks! Dang butcher paper wrap technique is still in progress lol

  • Tony Bruno
    Tony Bruno Month ago

    I just got one and smoked my first time ever. I''m very interested in the cart you added. Can you give some details on the cart, I'd like to get one for my Davy Crockett. Thank you

  • Hinds15
    Hinds15 Month ago

    All dark meat I take above 200. Trust me it can take it.

  • Kevin Youngblut
    Kevin Youngblut Month ago

    Reverse sear is when you sear first and then cook the steak.

  • Jim Myers
    Jim Myers Month ago

    Alrighty...nice brisket! Looks awesome!

  • Odeed
    Odeed Month ago

    You still diggin' this unit? I have a Mak now, but man, this thing looks nice.

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Odeed oh ya I love it! But the Mak is sweet too!

  • Dad in the City Outdoors

    Ok, so i saw the Grain Belt beer and thought to myself...wait, Minnesota? Lol, not a Vikings fan luckily a Packers fan, but good bbq.

    • Dad in the City Outdoors
      Dad in the City Outdoors Month ago

      @Mad Horse BBQ I'm in Anoka...keep up that good smoke. Ceck out my channel and if you would like my channel would you subscribe. Thank you for your time.

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Dad in the City Outdoors thanks! And yep I’m in SW MN over by fairmont.

  • The Mad Swine Backyard Barbeque

    You can't call it a fail if you learned something from it. ✌️😎

  • F Reyes
    F Reyes Month ago

    Over 2 hous for some chicken! You must have a lot of time in your hands,and going over the cook times, your video is laughable, LOL

    • John B
      John B 16 days ago

      It's called a hobby, D-bag. Look into it... That chicken looks badass.

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      F Reyes lol thanks!

  • Nancy Johnson
    Nancy Johnson Month ago

    So ah, what kind of wood did you use?

  • Jim Mckee
    Jim Mckee Month ago

    Excellent straight forward video. Thanks

  • Off the Walls BBQ

    Great video buddy!! PCB is awesome on chicken!! Thanks for sharing

  • Asset Prepper
    Asset Prepper Month ago

    how many times did you have to refill the pellet hopper for the 16hr cook time?

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Asset Prepper it was only a 12.5 hour cook...and no I did not have to fill the hopper.

  • Jeff Purcell
    Jeff Purcell Month ago

    Is your grill inside?

  • Robert Weber
    Robert Weber Month ago

    Congratulations! I love my 22.5 WSM and find it to a VERY versatile cooker, plus it is easy to transport in a SUV. Gotta get me the fire dial and I'll be set! WSM - Don't leave home without it!

    • Robert Weber
      Robert Weber Month ago

      You can use it as a Santa Maria grill (per BBQ MANIAC), grill for wearing, fire pit in addition to being a great smoker. Lots of mos per Phil n Florence and Joe's.BBQ House. Enjoy the journey!

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Robert Weber thank you! Love my WSM!

  • Dead Broke BBQ
    Dead Broke BBQ Month ago

    The PBC does sone great chicken that is a fact! Nice cook Brian!!

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Dead Broke BBQ thanks Ricer I appreciate that sir!

  • Tom Horsman
    Tom Horsman Month ago

    Nice lookin Bird On The PBC! Bird is the word!

  • Doug6714
    Doug6714 Month ago

    The chichen breast looks delicious. I will be smoking one and some wings later today. Can't wait. Keep smoking!

  • Daddy Dutch BBQ
    Daddy Dutch BBQ Month ago

    That 26 looks great Brian and so do those full spares ! Great cook !

  • MegaNate
    MegaNate Month ago

    Love chicken on the pbc next time try kosmos chicken injection man it is off the hook good!

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      MegaNate yep I have the Kosmos chicken injection. Didn’t feel like injecting this time lol

  • Papa C’s BBQ & Brew

    Pit barrel does chicken so well! Good stuff!

  • Piedmont Blues
    Piedmont Blues Month ago

    Thanks for this, your brisket looked great. I've got one on right now about... 4 hours in. Hopefully it turns out as good as yours looked.

  • Heavy Metal Bar-B-Que

    Hey Bri! Can't say I've seen a more even color from leg to breast with the hanging method. You had it dialed in.....and they look terrific! Cool name for that rub.......Is it really good? Worth trying? Smoke On Bro! \m/

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Heavy Metal Bar-B-Que thanks Ken I really appreciate that! And the rub was pretty dang good! Probably be better on beef than chicken IMO but I was kind of cleaning out the rub cabinet and it had good color and no sugar.

  • Smokey Joe BBQ
    Smokey Joe BBQ Month ago

    Looks good nice color on that chicken

  • Big Lew BBQ
    Big Lew BBQ Month ago

    Beautiful birds, Brian! Hanging the hens was handy. Pitt Barrel provided a perfectly prized provisions.

  • Random Acts of Cooking

    Excellent looking chickens Brian. I like the half hang method.

  • Larry Oralls
    Larry Oralls Month ago

    Great looking chicken. The PBC is a chicken cooking machine. Love mine!!

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Larry Oralls thanks! And 100% agreed! PBC chicken is the best!

  • Tom Horsman
    Tom Horsman Month ago

    Awesome lookin Bones and Spuds Brian! Love that 26”

  • MegaNate
    MegaNate Month ago

    Is the house next door for sale? They look great!

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      MegaNate thanks!! And no it isn’t! 🤣🤣🤣

  • Papa C’s BBQ & Brew
    Papa C’s BBQ & Brew 2 months ago

    Nice cook, and the ribs looked great! Cheers!

  • Odeed
    Odeed 2 months ago

    Love me a basic rub on my pork ribs now. Good stuff.

  • Heavy Metal Bar-B-Que
    Heavy Metal Bar-B-Que 2 months ago

    Hey Bri! The whole Spares looked great! If I could only have 1 pit....it would be the 26". I'm so jealous! 👍🍺

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Heavy Metal Bar-B-Que thanks Ken! I appreciate that!

  • Louis at R shack BBQ
    Louis at R shack BBQ 2 months ago

    Nice looking rack of ribs - well done sir

    • Mad Horse BBQ
      Mad Horse BBQ Month ago

      Louis at R shack BBQ thank you very much!

  • Ash Kickin' BBQ
    Ash Kickin' BBQ 2 months ago

    Great video Brian, and excellent choice in seasoning ;-)

  • Noname Please
    Noname Please 2 months ago

    I actually prefer to leave them whole. That end piece is a little funky for my family but I love it. Nice ribs.

  • John Bauer
    John Bauer 2 months ago

    great video what was the mix you were spraying it with and how often?

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      Then I wrapped.

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      John Bauer the pellets were Lumberjack competition blend. And I let it cook for 3 hours then I sprayed once an hour for the next 3.

  • Off the Walls BBQ
    Off the Walls BBQ 2 months ago

    Great video buddy! You can’t go wrong with Kozmos Q rub. Delicious looking loin thanks for sharing

  • Off the Walls BBQ
    Off the Walls BBQ 2 months ago

    Great video buddy!!! I really like the Pitts & Spits fine looking brisket my man thanks for sharing

  • Josh Furgye
    Josh Furgye 2 months ago

    Interesting way to cook a loin. I'll have to try that! That looked great!!!

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      Josh Furgye thank you! It’s the same way that I do prime rib roasts on a pellet grill as well.

  • MegaNate
    MegaNate 2 months ago

    Did you use oak pellets?

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      MegaNate you make a good point!

    • MegaNate
      MegaNate 2 months ago

      I think you gotta do it again with oak. See if its any better. You know them texans only use oak.

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      MegaNate I used lumberjack competition blend. Maple, hickory, cherry I believe.

  • Timrathmore
    Timrathmore 2 months ago

    That was fantastic!!! I am really debating on the barrel Oklahoma or the one you have🤔😳. Nice video!! Very straight forward helpful

  • Random Acts of Cooking

    I can see lotsa good sandwiches from this Brian. Looks mighty tasty.

  • Camp House BBQ Co
    Camp House BBQ Co 2 months ago

    Good looking loin I need to to try me one !!!!!!

  • Tom Horsman
    Tom Horsman 2 months ago

    Nice lookin pork loin Brian!

  • Smokey Joe BBQ
    Smokey Joe BBQ 2 months ago

    Looks good

  • Heavy Metal Bar-B-Que
    Heavy Metal Bar-B-Que 2 months ago

    Hey Brian! Brisket Sundays......I think You are on to something there! 👍 Really nice bark and we can see how juicy it is when you picked up the second slice. 👍🍺

  • Ryan Bramich
    Ryan Bramich 2 months ago

    Looks great. How did u like the results using this simpler method compared to your normal method?

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      Ryan Bramich I prefer injecting and wrapping with foil but this did not disappoint.

  • Tom Horsman
    Tom Horsman 2 months ago

    I’m pretty sure you just Made Brisket Sunday a thing! Looks Awesome Brian!

  • Eric Ousley Jr
    Eric Ousley Jr 2 months ago

    You and your father have an exceptional collection of pits. Love the videos. Keep em coming!

  • King Kielbasa
    King Kielbasa 2 months ago

    Awesome brisket

  • Random Acts of Cooking

    Another great looking brisket Brian. Makin' me hungry.

  • Pull My Pork BBQ
    Pull My Pork BBQ 2 months ago

    You nailed that Brisket, you'll never go wrong following Aaron Franklin's recipe on brisket. Great video.

  • Josh Furgye
    Josh Furgye 2 months ago

    Good looking brisket!!

  • Noname Please
    Noname Please 2 months ago

    Great looking brisket. I’m definitely a fan of butcher paper over foil for wrapping these days.

  • MegaNate
    MegaNate 2 months ago

    Reserve blend is the bomb. Nice vid.

  • Dead Broke BBQ
    Dead Broke BBQ 2 months ago

    That is a nice looking brisket Brian!! I need to get some Meat Church spices. Probably just have to order online nobody carries it around here be me. Great cook dude!

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      Dead Broke BBQ thanks River! I really appreciate that! And ya Meat Church is really good!

  • Random Acts of Cooking

    Luv a good cooked brisket and yours doesn't disappoint. Looks great Brian.

  • LD_805_Life Daniels
    LD_805_Life Daniels 2 months ago

    There is soot all over those ribs 5:08!

  • ronald kondler
    ronald kondler 2 months ago

    Brian, you did a brisket on both smokers..the Pitts and the WSM. From a smoker standpoint, which smoker result did you prefer best? Thanks!

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      ronald kondler the WSM gives more of a smoke flavor IMO or for that matter any wood/charcoal burner does compared to a pellet grill. So I’d have to say the WSM.

  • Ash Kickin' BBQ
    Ash Kickin' BBQ 2 months ago

    Looks awesome Brian! Nicely done!

  • Tom Horsman
    Tom Horsman 2 months ago

    That Bark looked awesome Brian!

  • Camp House BBQ Co
    Camp House BBQ Co 2 months ago

    Good looking wings there they look delicious

  • Eric Ousley Jr
    Eric Ousley Jr 2 months ago

    That brisket looks right on time brother!! Love the mods on your WSM.

  • Heavy Metal Bar-B-Que
    Heavy Metal Bar-B-Que 2 months ago

    That color at 165 was awesome!

  • Ric’s BBQ & Specialties

    Good looking Brisket! Really dog that Kosmos Reserve 😎

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      Ric’s BBQ & Specialties thanks! The Kosmos injection is awesome!

  • Tom's Food Factory
    Tom's Food Factory 2 months ago

    Those looked really, really good! Great job! 👍

  • Rob Whitmore
    Rob Whitmore 2 months ago

    Looks really good! Did you use water in the water pan?

  • Thomas Oney
    Thomas Oney 2 months ago

    I need more wings in my life and a reason to fire up my 22 wsm. Usually only cook for 2 people. Ps.. luv my firedial.

  • Odeed
    Odeed 2 months ago

    Very nice. This is pretty much how I cook wings as well. Minus the Vortex.

  • Tom Horsman
    Tom Horsman 2 months ago

    Nice lookin Wings Brian! Vortex with the Fire Dial did Awesome!

  • MrMegaFredZeppelin
    MrMegaFredZeppelin 2 months ago

    Those wings look beyond delicious, I want some :-) An Extra "BIG" thumbs up :-) ROCK ON!!!!!!!

  • Random Acts of Cooking

    I agree, they both look really, really good and I'd eat 'em all up.

  • Big Lew BBQ
    Big Lew BBQ 2 months ago

    They look real good!

  • mach51
    mach51 2 months ago

    What was the temp at pull? Seems like they would have been really dry as long as you cooked them?

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      mach51 I don’t remember but I would guess 180-190. That’s the temp I prefer to take dark meat too.

  • Manjinder Mann
    Manjinder Mann 2 months ago

    Busch Lite WHAT FUCKING TRASH Send me your address i will send u a case of 805 beers

  • dbmies88
    dbmies88 2 months ago

    I have the 22" and have always worried about cooking in my garage on days where the weather isn't cooperating. do you not have any worries about it being in your garage?

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      dbmies88 I have multiple fire extinguishers in the garage and no I have never been worried about it.

  • Dave Lafontaine
    Dave Lafontaine 2 months ago

    2 bricks can be used instead of a slow and sear. last a lot longer too

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      Dave Lafontaine you are correct. I’ve gone that route before but I prefer my SNS.

  • TheJmanT100
    TheJmanT100 2 months ago

    Did you use the water pan ?

    • TheJmanT100
      TheJmanT100 2 months ago

      Mad Horse BBQ nice technique!!!!

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      TheJmanT100 actually I had the pan in with my pizza stone on top of it. No water was used. However I’ve done wings without the water pan hot and fast and they turn out really good.

    • TheJmanT100
      TheJmanT100 2 months ago

      Mad Horse BBQ - thank you!!! Will try

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      TheJmanT100 I did not!

  • POND ERSOA
    POND ERSOA 2 months ago

    verry nice work ! these endeavors take research ( that is why there is a sign on my kitchen and bbq room that say research facility!!! ( no really.... a sign ) ....... any way cooking like this takes practice and experiments and you actually need " test subjects " yeah .... just like trial drug experiments!!! the hard part is everytime you cook you have to eat wht you have made and it will get BORING but that is why i have " test subjects " ( just dont tell the " test subjects " that you are doing carefully research !!!!!!lol lol ) but seriously you have to have other ppl eat and actually critique the food but most will be NICE and say .."it is nice i like it " but what your really after is an honest opinion... but your friends dont wanto offend ,,,, ya gotta tell em to give u a honest review and not be nice ..... it will make you a better cook

  • Moises Mercado
    Moises Mercado 2 months ago

    Seth Rogan??

  • speedsterwinston
    speedsterwinston 2 months ago

    Fuck adrenaline bbq. The slow n sear costs more than the entire damn kettle grill. They should cost about 1/3 of what they charge for that small piece of metal.

    • Mad Horse BBQ
      Mad Horse BBQ 2 months ago

      +speedsterwinston sorry you feel that way. I for one love Adrenaline BBQ. Great story and owner!

  • Mankite
    Mankite 2 months ago

    Can you fit 8 butts on the main rack?