Reynolds

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 s

Just rolling with some ribs.

Easy Ribs. I had a big project due at work and also needed to cook three racks of ribs for dinner. I didn’t bother trimming, slathering, or removing the membrane from these St. Louis ribs. I used a bl

Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection. I haven’t strayed too far from my original guide I published last year. But I now consistently foil b

Every once in a while you’ll get some tallow pooling on your flat. The bark won’t be able to set there - so we have to get rid of it. This brisket has a puncture on the top so the tallow was just lea

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

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

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

Today we’re smoking up some Skibidi Ribz Normally, I’d low-key spend all day smoking these, but we’re trying to get them done by dinner and it’s gonna be fire. First, I rinse and pat the ribs dry.

Juicy and tender ribs in 4 hours with a foil boat. Video coming soon…

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 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

I’ve been making these potato and onion pouches for decades and are a family favorite. They make a great side and are really easy to make. I slice the potato and the onions and layer them in foil pou

Cowboy ribeye slicing “Cowboy” ribeye just means they left a little bone on it, but not quite as long as a tomahawk. You won’t notice much difference taste wise, but it’s a beauty to look at. I separ

I’m also on dinner duty and we’re keeping it simple tonight. A reverse seared ribeye with a garlic compound butter and a side of potatoes and onions. Thanks to @uswellnessmeats for sending over the c

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

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,

Probe tender means that you can easily stick a thermometer probe into your meat. When it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from

Here’s what I do with my brisket trimmings. I usually grind it up into burgers and make some tallow, but I also throw it in beef stew and some homemade sausage. First I separate the meat from fat.

After you get a smoker and fuel the next best tool you can buy is a prep tub. I’ve been using the Drip EZ @BBQDripEZ Prep Tubs daily for the last couple of years. Before that I would use random dishes

3 hour ribs. Today we’re smoking st louis ribs. I usually smoke ribs at 225 for 5-6 hours, but I don’t have that much time today, so I’m going to bump the temp to 325 to get them done in 3 hours. Let