AMMEX

A butcher’s knot helps your meat stay together as it cooks. Learning how to tie a proper butcher’s knot is something every barbecue person should know. #bbq #howto #butcher

Last month we were invited to a Christmas party with a bunch of people we didn’t know that well. One thing led to another and I suggested that we bring smoked dino ribs. The only stipulation was that

Replying to @flash gordon md Brisket Parts. Point. Flat. Deckle fat. Mohawk. Hump. #bbq #brisket #smokedbrisket

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

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

I use nitrile gloves when working with raw meat to keep my cut gloves and my hands clean - and to keep my germs off the meat. Yes, you can just wash your hands, but even with a good washing, raw meat

Replying to @Lando_208 I recently did a four brisket cook and then asked everyone which trim they thought was the best and this one had the most votes. Here’s a detailed breakdown of how I do briske

Here are all 4 briskets being trimmed. Comment below which one you like the best. I’ll post the top voted one as a full length video.

After unwrapping briskets, 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.

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,

Brisket Full Cook - Part 10 - Wrap Wrapping briskets completely in foil or paper is optional. You’ll want to wrap to help speed up the cook or to prevent your bark from getting too dark. Don’t wrap

Brisket Full Cook - Part 9 - Boat One of the issues you may run into when smoking is a brisket is a dried out flat and an unrendered fat cap. To combat that you can put the brisket in a boat to prot

Brisket Full Cook - Part 6 - Smoke We’re smoking 4 briskets, 2 on the pellet smoker and 2 on the Weber Smokey Mountain. For the WSM, I lay down two layers of charcoal, add lit coals in the middle

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 mus

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

Brisket Full Cook - Part 3 Brisket Parts Let’s learn about the parts of a brisket. A packer brisket consists of two muscles, the point and the flat. The point is at the top of the screen and the fl

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 wi

Beef Rib Bone Pull

How To Smell Test Meat I was going through some old footage of a paper vs foil brisket taste test with our close friends and came across this gem. Good bbq is all about the people you share it with

I’m on school lunch duty this week and I’m definitely not making PB&J sandwiches all week. So let’s smoke a brisket and hot hold it overnight so it’s ready to slice in the morning right before school

Grilled Pork Loin Roast Ingredients Pork loin roast or tenderloin 1/4 cup olive oil 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 4 cloves garlic, minced 2 tablespoons brown sugar 2 tablespoons

Brisket Slicing. First time trying this Hammer Stahl 10” Damascus slicer. I like the curve and the sharp point so I don’t have to lay it flat to do a complete slice. Thanks to @heritagesteel for se

I’ve tried pellet smokers a few times and was never really impressed with the results. But Weber sent me their new Searwood, so I thought I’d put it to the test with a brisket. I trimmed, slathered,