Backyahd BBQ — Gear Reviews, Recipes & BBQ Tips

Brisket is the most intimidating cut of meat to smoke. It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it. W

Brisket Serving. After all of the shopping, prep, smoking, holding …it’s now time to do my favorite part, which is serving the people. I like to offer everybody the choice of a lean or fatty piece. So

I just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags. I don’t normally pre-slice briskets because it’s more work and it dries quickly after slic

Let’s learn how to spatchcock a chicken, turkey or any other type of bird. I like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after. Remove the bird fro

A neighbor from down the road saw me with my camera rig, ribs, and smokers and stopped by to ask if I had a YouTube channel. I had no idea I had an accent until later in life. It’s mostly gone since

When I’m smoking a brisket for my family I know that we’re not going to eat everything in one sitting, so I plan ahead and do some meal prep. That way I can eat brisket whenever I want to and it’s j

Today we are trimming this 17 lb prime brisket. I cut off the mohawk. And some loose bits of fat on the top. I cut off the thinnest corner of the flat, anything under an inch thick will dry out whil

Here’s how I safely remove a brisket from the packaging. #bbq #bbqtips #howto #brisket #brisketprep #briskettrim #smokedbrisket @Jonny G, Backyahd BBQ

Brisket Full Cook - Part 4 - Trim Let’s learn how to trim a brisket. I start by taking off the mohawk and then rounding off the point. I square off that long side and round off that corner. This br

Smoked brisket is not that hard if you follow my free guide at bkyhd.com/brisket #bbq #brisket

Let’s talk about why we trim briskets. I want every slice of brisket to have a good fat-to-meat ratio. I’ve found that trimming the fat cap down to about a quarter of an inch works well. If you hav

How to trim a brisket. I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. Put it in the fre

Let’s set up this little grill as a smoker. I have few smokers and grills, but I wanted to show you that you don’t need fancy grills and tools to get decent results. If you are thinking about gettin

Salt, Fire & Steak. Today I’m going back to the basics and forward searing ribeye steaks on the Weber kettle. I’ve been grilling steaks for 30 years - over the last 3 years I’ve subjected my family t

The improved spatchcock gets you max skin and keeps oysters intact #bbq #bbqtips #knifeskills #howto #learnontiktok #chicken #spatchcocking #chef

Here’s how I trim dino ribs. You could just throw them on the pit as-is, but I like to touch them up a bit. I start by removing the lean layer of meat on top and use that in a stir-fry. If you l

I don’t have a ton of footage from my two brisket party, but I did happen to snag this beauty. You can see exactly how I made this brisket at bkyhd.com/brisket. My method works for any type of smoker.

Let’s learn how to spatchcock a chicken Remove the bird from the bag and clean out the cavity Optionally rinse it and pat it dry with a paper towel. Remove any leftover feathers. Place back side up a

Quick Brisket Trim. Trimming a brisket shouldn’t take more than 5 minutes. You just need to remove fat that won’t render and remove any very thin or browned meat. That means you remove most of the h

Brisket Trim IRL 4 of 4 This is the 4th and final brisket trim for a recent catering event for 70 people. This is the 22 pound on that needed a lot of help. In this video I’m going to show you some

Today we are grilling a Wagyu Picanha from @Meat N' Bone on the @Weber Grills kettle. Picanha is one of my favorite cuts of all time and this cook turned out amazing. For picanha, you want to cut it

The simplest brisket rub is just salt and pepper. But lots of people use more than that, even if they say they don’t. You could easily just grab a rub off the shelf or get some basic ingredients and

Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end. This is the meat from the brisket point on the section I call t

When I was first learning how to trim a brisket I stressed pretty hard about not gouging into the fat cap. I’m here to tell you that I’ve done it and I’ve survived and it’s okay. Exposing a little o