Kirkland Signature

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

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

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

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

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 Mo

Today we’re smoking beef ribs. If you can’t find them locally, then you can get them from @PorterRoadButcher. We’ll start by removing the top sliver of meat, fat, and silver skin. We’re binding

I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it w

I’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a BLT. To make the bacon, I cured this pork belly for a week in the fridge, then smoked

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

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

Today we smoked and braised this Porter Road beef shank and made some tacos. Beef shank is a tough cut of meat so you have to take it low and slow to get it tender. I start by trimming off the laye

I have this beautiful pork butt from ChopBox that I was planning to go the pulled pork route with, but one can only eat so much pulled pork, so we are going to make pork steaks instead. This is a Du

I have an early start tomorrow, so I’m going to prep my butts tonight. I pinch the plastic and slowly cut open the bag so I don’t spray pork juice everywhere. I then pat dry with paper towels. I th

Let’s learn how to slice a brisket First put cotton gloves under your nitrile gloves to protect your hands from the heat. I like this 12” serrated victorinox knife, because it’s long enough to cover t

Dino Ribs Full Cook! Check my gear page for links to the ribs and all the other products I’m using. Thanks to @porterroad for the Dino Ribs! Check my gear page for a link. They are usually hard to

When smoking a brisket, we save the trimmings and render them down into tallow while smoking it. But with beef ribs, we don’t typically trim the fat cap off so we have nothing to create tallow with.

This is my first time cooking a pork brisket, so I figured I’d cook it just like a beef brisket and top with some chimichurri. Let’s start by trimming off anything that we think will dry out or burn

Making your own bbq rub is easy, but it’s good to have a process in place so when you find a mix of ingredients that you like you’re able to easily replicate it. I use the baker’s percentage method u

Brisket right after unwrapping. That steam and bark. It was delicious! Foil boat on this one. Music by @Cesar0787 check out his page with tons of great guitar work #bbq #brisket #smoked #smokedmeat

Here’s how I get my Weber Smokey Mountain Setup for an all day brisket smoke with ThermoWorks Signals and Billows. Music by @The Chris George Project some great stuff up on his page. Check him out.