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To celebrate the 3 year anniversary of Backyahd BBQ, I’m re-posting the first video I ever published. If you are just getting started smoking meat, then the Weber kettle is a great way to go. You’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. Layout the charcoal on one side, put on some wood chunks, and then light one end. It will slowly burn from one end to the other - and keep a pretty consistent temp. Put foil down on the other side o

To celebrate the 3 year anniversary of Backyahd BBQ, I’m re-posting the first video I ever published. If you are just getting started smoking meat, then the Weber kettle is a great way to go. You’ll obviously graduate to a better smoker some day, but in my opinion the best smoker is the one you have. Layout the charcoal on one side, put on some wood chunks, and then light one end. It will slowly burn from one end to the other - and keep a pretty consistent temp. Put foil down on the other side o

1.3K viewsOct 22, 2024

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I’m smoking 3 briskets today and I’m almost out of rub, so let’s make a new batch. I measure all ingredients by weight, not volume, so I can get precise amounts every time I make it. I start with salt - about 70g per brisket. Today I’m subbing half the salt for Lawry’s - which adds some nice flavors, but it is optional. I add the same amount of ground black pepper. I aged this pepper for a few days on the counter to calm it down a bit. To age your pepper, just empty it into a long flat baking di

I’m smoking 3 briskets today and I’m almost out of rub, so let’s make a new batch. I measure all ingredients by weight, not volume, so I can get precise amounts every time I make it. I start with salt - about 70g per brisket. Today I’m subbing half the salt for Lawry’s - which adds some nice flavors, but it is optional. I add the same amount of ground black pepper. I aged this pepper for a few days on the counter to calm it down a bit. To age your pepper, just empty it into a long flat baking di

13.1K viewsDec 12, 2024

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Here’s a full unedited steak grilling session video. I wanted to show you what it’s like to cook a steak alongside me. I’ve tried every which way to cook a steak and I like the normal forward sear over fire the best. Thanks @chicagosteakcompany for sending over the ribeyes. Thanks to my friends in Austin for sending over the Franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper. This was a good test of the Combustion Inc and Thermo

Here’s a full unedited steak grilling session video. I wanted to show you what it’s like to cook a steak alongside me. I’ve tried every which way to cook a steak and I like the normal forward sear over fire the best. Thanks @chicagosteakcompany for sending over the ribeyes. Thanks to my friends in Austin for sending over the Franklin rubs - it was a perfect combination of the steak spice rub and a little bit of the brisket rub for the pepper. This was a good test of the Combustion Inc and Thermo

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Let’s smoke some pork on a 14” Smokey Joe. I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. I got this grill used for only $5 and have just about gotten my money’s worth out of it. Check out my Joe Setup video for the full details on how I setup the Smokey Joe as a smoker. Start with some pork, today I’m using country style ribs, but you can use swap for butt or shoulder. I season my pork with salt, pepper, garlic, onio

Let’s smoke some pork on a 14” Smokey Joe. I usually smoke on my Weber Smokey Mountain, but wanted to show you that you don’t need a fancy smoker to get decent results. I got this grill used for only $5 and have just about gotten my money’s worth out of it. Check out my Joe Setup video for the full details on how I setup the Smokey Joe as a smoker. Start with some pork, today I’m using country style ribs, but you can use swap for butt or shoulder. I season my pork with salt, pepper, garlic, onio

24.5K viewsJun 28, 2023

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I have a perfectly sized small family, so when I smoke a brisket, there’s usually leftovers. I’ve slightly tweaked my vacuum seal process, so I thought I’d share an update. For me a portion size is one slice of point and two slices of flat. Don’t judge my portion size, just figure out a size that works for you and go with it. I put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. I then put it in the ice bath with the bag still open and upr

I have a perfectly sized small family, so when I smoke a brisket, there’s usually leftovers. I’ve slightly tweaked my vacuum seal process, so I thought I’d share an update. For me a portion size is one slice of point and two slices of flat. Don’t judge my portion size, just figure out a size that works for you and go with it. I put the brisket and a tablespoon of tallow in the bag - that tallow helps keep it moist when it is reheated. I then put it in the ice bath with the bag still open and upr

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Hot and fast ribeye steaks on the Weber with the backyahd kid. Mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. One of my life goals is to do the same thing with my grandkids someday. #ribeye #grilling #steaks | Backyahd BBQ

Hot and fast ribeye steaks on the Weber with the backyahd kid. Mom was away for the weekend, so we did up a lot of steaks and potatoes - and some brussels sprouts for a little green, but nothing too crazy. One of my life goals is to do the same thing with my grandkids someday. #ribeye #grilling #steaks | Backyahd BBQ

2.6K views6 months ago

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I have a full smoker today. Thankful I get the opportunity to feed 50 people tomorrow. #bbq #brisket #pulledpork #smokedmeat | Backyahd BBQ

I have a full smoker today. Thankful I get the opportunity to feed 50 people tomorrow. #bbq #brisket #pulledpork #smokedmeat | Backyahd BBQ

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Filet sear over lump charcoal #bbq #grill #steak | Backyahd BBQ

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Backyahd BBQ on Instagram: "Brisket Full Cook Here’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook. All my gear: bkyhd.com/gear Join my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon #bbq #brisket #smokedbrisket #howto #cooking #meat"

579.3K viewsAug 24, 2024

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I’m going to smoke another four briskets this weekend and will update my brisket guide. Let me know in the comments if you have any brisket smoking questions and I’ll do my best to answer them. #bbq #smokedmeat #brisket | Backyahd BBQ

23.5K views10 months ago

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Brisket Full Cook Here’s my 13 part Brisket Full Cook series in one long video. Hopefully this helps you on your next brisket cook. All my gear: bkyhd.com/gear Join my patreon community for 1-on-1 help with your cooks and our private chat community. bkyhd.com/patreon #bbq #brisket #smokedbrisket #howto #cooking #meat | Backyahd BBQ

461.8K viewsAug 24, 2024

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Backyahd BBQ (@backyahdbbq)’s videos with original sound - Backyahd BBQ

96.1K viewsAug 8, 2023

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Brisket Full Cook Guide I just published the entire brisket full cook series to my website at bkyhd.com/brisket. It has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. And it has links to all the videos in the series for each social media platform. Head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto | Backyahd BBQ

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Come hang out if you like brisket and rock. #bbq #brisket | Backyahd BBQ

28.1K views7 months ago

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Thanksgiving Brisket. If you’re planning to smoke a brisket for thanksgiving this year, you’ll want to plan ahead and start trimming on Tuesday, smoke it all day Wednesday, hot hold it overnight and serve it Thursday - that you have minimal stress and a good night’s sleep. I just updated my free brisket guide at bkyhd.com/brisket - and it now includes a printer friendly view. It covers everything from trimming, rubbing, smoking, spritzing, wrapping, resting, and serving a brisket. My hope with a

66.6K views5 months ago

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Bulgogi Slicing. Partially freeze the meat before slicing. Experiment with different thicknesses. | Backyahd BBQ

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Brisket Full Cook - Part 11 - Rest. Now that the briskets are at least 195-203 degrees and probe tender, we’re going to move them to our food warmer, set at 150 degrees, until the next day - which ended up being about 12 hours for this cook. But, I’ve gone as long as 17 hours without a problem. For the extra long holds, I’ll pull my briskets at 195-200 because I know they will continue to render for that extended period of time. If I’m only smoking one brisket, I’ll put it in my smart oven or re

5K viewsJul 9, 2024

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Brisket Full Cook - Part 7 - Spritz. I like to spritz my briskets with an apple cider vinegar and worcestershire sauce mix every 30 minutes during the first 4 hours. A moist surface helps attract smoke particles, the sugars help with bark formation, and it helps control the temps so the outside doesn’t cook faster than the inside. It’s optional, so if this is your first time smoking a brisket I recommend trying it and seeing how it goes. If you don’t like the results then don’t spritz your next

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Brisket Full Cook - Part 1 - Making the Rub Here’s the rub I made for my 4 brisket cook. Feel free to just use salt and pepper. I like to experiment. This rub was a definite crowd pleaser. 1/4C Morton’s Kosher Salt, 72g 1/2C Coarse Black Pepper, 66g 1/8C Granulated Onion, 28g 1/8C Granulated Garlic, 24g 2t Chili Powder, 5g Like, comment, follow if you want to see Part 2 and beyond… | Backyahd BBQ

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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 to a bunch of steak experiments to learn new techniques. At breakfast the other day, my kid asked me if I could just grill up some ribeyes like I used to. The old fashioned way. No fancy rubs. No reverse sear. No sous vide. Just salt, fire, and steak. We can definitely make that happen. Let’s start by

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Brisket Full Cook - Part 5 - Rub Now let’s slather and rub our brisket. Before you apply the rub you can optionally add a binder to help the rub stick to the meat. Lots of people use mustard, or mustard plus something to thin it out like worcestershire sauce or pickle juice. You could also just use water or rub the meat to make it tacky. Starting on the fat side, apply your binder, then flip it over and do the other side. Then apply your rub. Make sure you apply it evenly and get the sides as we

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Today I’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef. Start my trimming off the thinner parts for the beef stew. Take another 2 pounds, trim the fat, and slice for beef jerky. I like a ¼ inch slices . Add it to your marinade which you can find at bkyhd.com/jerky. Make sure all sides are covered and marinate it in the fridge for 6 to 16 hours. Pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hou

410 viewsMar 9, 2025

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Here’s the 3rd and final brisket trim for this session. This was an odd shaped brisket with no mohawk, a very thin flat corner, and not much hump fat - so you’ll see me adjust my approach based on that. Every cow is different, so you have to be able to adjust your trim based on what you are given. Open the brisket by making a slit on the deckle fat. I carefully remove it from the bag to keep all the juices contained. Then I wipe the brisket and cutting board with some paper towels. I start by tr

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Today I’m sharing a full length brisket trim video at normal speed with minimal edits. I’m going to walk you through what I’m doing and thinking in real time just as if you were standing here next to me as I do it. #bbq #brisket | Backyahd BBQ

1 viewsAug 27, 2024

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Brisket Full Cook - Part 12 - Slice We’re now ready to slice and serve our briskets. After unwrapping them, I like to pat on some of the tallow from the paper with my hands. I used to pour it on, but I prefer to pat so I can control how much gets on there. I’m wearing cotton gloves under my nitrile gloves so the hot brisket is easier to handle while slicing. Start by slice it down the middle right where the point meets the flat. Then take a look at the middle. You’ll want to see a smoke ring aro

2 viewsJul 10, 2024

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How to Wrap Brisket with Butcher Paper #sponsored #bbq #bbqtips #howto #learn #smokedmeat #brisket #butcherpaper #beef @backyahdbbq

405.7K viewsAug 8, 2022

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Mastering Foil Boat Technique for Perfect Brisket

169.1K viewsDec 18, 2024

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Brisket Full Cook - Part 2 - Trim Prep. Here’s how I prep to trim a brisket. Get a big cutting board and secure it to your surface with a silicone mat or wet paper towel (don’t use wet paper towel with wood cutting board). You don’t want it sliding around while you are trimming. Use a cut glove on (at least) your non-dominant hand to protect from slips. I’m also going to start wearing one on my dominant hand just for an extra layer of protection. One slip and you are in the ER. Use nitrile glove

1.9K viewsJun 22, 2024

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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 moving out west years ago, but sneaks in there once in a while and definitely when I’m back east, or on the phone with friends and family. I named this “Backyahd BBQ” is to pay homage to my roots and where my love for BBQ and cooking all started. #bbq #neighbors #maine Jonny | Backyahd BBQ

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It’s been a minute since I fired up my charcoal grill, but it never gets old. I’ll be doing this well beyond when I’m considered old. #bbq #charcoal #fire

1.2K views3 months ago

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