Trying Again... Hopefully This Doesn't Suck...

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[graememckay]

I'm sitting in a dark car park in Scotland watching this video. Police arrived and "we've had a call about you sitting for a long time, is everything OK?"
Me "I'm waiting on my boy finishing at the cadets so I'm killing time watching a bloke on YouTube called Matt Carriker"
Cop "oh OK, enjoy it, is he at the ranch or the resort?"
Me "smoking meat at the resort"
Cop "I'll watch later, I wonder if he'll get it right this time"
Lol

[bradleybratten]

@OffTheRanch Matt, I sent you the Thermoworks gear. I swear by it, glad to see you using it. The Thermopop included can be used for spot checking temperature. Happy Smoking

[bulltastik]

What a HUGE advertising opportunity that Shiner is missing out on…I’d fire their PR rep🤓😜🤣

[piratecaptaindeep]

Matt, you aren't edgy. You are the guy that all the gun haters need to understand. Almost all of us are kind, caring, and non violent. We love guns as a tool that is used for entertainment, enrichment, and if needed as a force multiplier. We don't want to hurt others; we want to protect from those who would do harm.

Not to put pressure on you, but you are the representative that gun owners need. You love guns, but you love people more. Family man, responsible business owner, community man, and ethical human being. We only know you through your social media presence, but you only come across as honest and true. Never let anyone take that from you.

The doubters need to learn that you are not the problem, but just a guy named Matt doing his best. Not perfect, but a perfectly good human.

[EXRICHEX]

I wouldn't have even said Shiner's name in this honestly... you're gonna bring them more business than they're worth. This channel is one of the most wholesome enthusiast channels that exist, and you do a great job of keeping it that way. This is THEIR loss, not yours.

[austinnormann]

Shiner is my absolute favorite beer. They definitely need to fire their marketing guy

[trainmagnet]

Yes, it is called the stall. The stall that occurs when smoking meat is caused by the release of moisture from the meat itself. As the meat is cooked, the heat causes the muscle fibers to contract and expel moisture, which cools the meat and causes the internal temperature to plateau or “stall.” This process is known as the “evaporative cooling effect.” While the stall can be frustrating for those cooking the meat, it is actually a natural part of the cooking process and serves a purpose. At around 150 degrees, it will stay there for what seems like forever. After awhile, it will begin to rise again. Just have to be patient during this time. Brisket should take around 12hrs, so, you were not too far off at 10hrs. Have a great day.

[jlotoo]

You need to host a classics car day. And the band has to play old 50's and 60's music

[xorbodude]

Bless your dad. he has such a calming energy

[fischer]

PELLET SMOKER!!! It’s how impatient people can still enjoy smoking meats. It’s basically set and forget other than wrapping and a water spritz here and there. A good Bluetooth thermometer also helps so it will just notify you on your phone when it hits the desired temp.

[donhartfield]

I think Shiner just shot themselves in the foot. Matt's channel isn't small. For him to come on here and tell us that they basically told him to bugger off isn't going to go well. Shiner about to be promoting this whole Beer Fest in a few weeks I bet.

[thedaledoe]

I don't drink shiner but thanks for giving me an excuse to never start. Boooo shiner!!

[Bushlore]

How to cook a brisket perfect every time. Salt Pepper, coarse ground. Smoke to desired color. Wrap, cook until desired tenderness ( as tested with a probe ). Rest a quarter of however long you cooked it in 140° holding oven, or wrapped in a couple towels in your best cooler. The end. Easiest meat to cook.

[HughsReviews]

NEVER RUSH THE COOK! I’ve had briskets take 15-20 hours. It’s always worth the wait.

[hazard]

The evolution of this Chanel is unmatched and I'm for it

[matthewuzulis]

A suggestion in regards to the VIP tickets. Early entry is always a good thing. However some other things to consider
- Priority Parking / Designated Parking, they will regardless be taking up space but this costs hardly any extra but offers more value to them.
- Extend the VIP time into general admission. Just cause the gates open to general admission does not mean you need to take off right away, an extra 1/2h for 1h can mean more value to the VIP purchasers while not detracting from general as much. General public will just be getting settled in.

[NC__AH]

I dnt just “like” ur videios, I ❤ them. Matt, you’re awesome! You actually do what you talk about & say. Make everyday better than the last. Thats what I’m talkn about brother.! I appreciate what you do & I strive to be like you. You are AWESOME!!! Thank you my friend.

[timothybuck]

Matt, i also cook my brisket 24 hours ahead of time. However, i place them in a insulated cooler wrapped in a towel and the meat will steam and it will remain warm until your ready to serve it. Its a way to let the meat rest. Its always worked well for me.

[Americanviking]

Shiner has lost their minds. That's some bud light lunacy

[celmer]

Matt brother you really need to get a Charcoal Chimney to light your coals without using lighter fluid. It's been a game changer for me and I've been rocking the Charcoal Chimney since 1996. No flammable liquid taste makes your food taste so much better.