DripEZ

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 c

Costco Brisket Online Reveal. Today’s the big reveal of that scrawny 12 pound brisket I got from Costco Online. I usually hand pick my briskets and get it mostly right, but for experiment sake I wante

Costco Brisket Online Trim Let’s trim those 4 briskets I got from Costco Business delivery. The first two looked like standard briskets that I normally get. They were 15 and 16 pounds, had a decent

I get a lot of flack for using more than S&P in my brisket rub, but guess what everyone does. S&P only is a myth. Sorry to be the one to break it to you. I’ve been using only Worcestershire sauce as

I’m working on perfecting my beef jerky process so I can increase my volume. And I got some new gear to help with that. A new slicer and a new dehydrator. I’m using eye of round, but you can use a

Pork Belly Burnt Ends Today we’re smoking pork belly burnt ends. We’re cubing up this 10 pound pork belly into 2” chunks. Slathering with mustard and sriracha. And applying a paprika based rub and a

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

Today we are smoking beef jerky. Store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke. Start with a lean cut

Today we’re smoking a brisket with help from Drip EZ@dripez. They are known for their prep tubs, but they make a lot of other barbecue products as well. We’re going to use the cutting board and knives

Brisket Trim Q&A I just posted 3 brisket trim videos and got a bunch of questions - so I figured I’d answer them while processing my brisket trimmings. #bbq #brisket #smokedbrisket #briskettrim

Normal wrapping paper is weak. Wrap like a pit master. #bbq #gifts #christmas

Wrap gifts like a pit master #bbq #gifts #christmas

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 th

Let’s trim another 17lb prime brisket. I start by having a look at what we’re dealing with. I notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will

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

Christmas Brisket. You can smoke a brisket for Christmas without any early mornings or late nights if you follow my brisket schedule at bkyhd.com/brisket. You won’t have to babysit a smoker all night

I just wrapped up trimming a brisket and a lot of people ask what I do with the trimmings. I render that fat down into tallow and put that in my vacuum seal bags when I vacuum seal my leftovers. That

Today we’re smoking a brisket with help from @Drip EZ. They are known for their prep tubs, but they make a lot of other barbecue products as well. We’re going to use the cutting board and knives to tr

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 i

Brizzy Jiggle Brisket has a big hunk of fat between the two muscles so when that is rendered well the two pieces of meat will jiggle like this.

October 12th is National Pulled Pork day, which I’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. Pulled pork is what got me into smoking meat.

Pork Butt Prep Tips Here are some tips that should help you prep your next smoked pork butt. Trim off any fat from the fat cap that is hard or sticking out. You can render that fat down into lard an

Smoked Pork Butt Half I like to wrap when the the fat cap squishes like this and the bark is nice and dark. Rest for as long as you can. This one rested at room temp for a couple of hours in a blank