Пікірлер

• 
  @gmoney906817 сағат бұрын

  Two items in my toolbox can assemble that griddle hassle free. A credit card and a phone.

• 
  @Ziiiiiiii27823 сағат бұрын

  Looks like a lot of work

• 
  @HearandObserveКүн бұрын

  What sous vide do you use?

• 
  @backyahdbbq21 сағат бұрын

  Anova. You can find on my gear page bkyhd.com/gear

• 
  @chetjohnson75812 күн бұрын

  Stop wasting foil. What u said makes no sense.

• 
  @trooperjoe732 күн бұрын

  With whathasauce?

• 
  @keithfritz19903 күн бұрын

  You have to use different types of tools from different sources that you use in cooking

• 
  @MimisFam3 күн бұрын

  omg, really for what comes next sexy

• 
  @promanag4623 күн бұрын

  Can someone tell me how much milk should I give? Is it 1cup

• 
  @backyahdbbq3 күн бұрын

  in description and bkyhd.com/buns

• 
  @mahakamal27833 күн бұрын

  Recipe?

• 
  @backyahdbbq3 күн бұрын

  In description and bkyhd.com/buns

• 
  @Patcannistan4 күн бұрын

  Throw it back ack of the smoker? Save your fuel, use the oven at 300. It’s not absorbing any smoke wrapped in paper.

• 
  @backyahdbbq4 күн бұрын

  Yup. That works if all the meat can fit in oven.

• 
  @ruthsingh90584 күн бұрын

  Great job

• 
  @thanerdchi4 күн бұрын

  If you clean it????? IF???? this is why you cant eat at everyones house

• 
  @toeFreeze4 күн бұрын

  The fat is my favorite part!

• 
  @joannkelly79944 күн бұрын

  Thank you for sharing. Stay blessed,

• 
  @SD-cz8og5 күн бұрын

  Woah, I just made these for burgers tonight and they turned out amazing! I had to use sugar since I don't have honey. ❤

• 
  @anthonyplayter29815 күн бұрын

  The "clean with diluted bleach" is for American viewers, we have higher food hygiene safety in Europe so it's not necessary.

• 
  @user-yn3rc7tl4q5 күн бұрын

  Yeah 👍🏽 thank you

• 
  @DonFocker-xf8wp6 күн бұрын

  why do i need this , Fresh adult here someone please explain

• 
  @bucketbrotha6 күн бұрын

  I trim my brisket after I cook it. My brisket is a 10 to 11 hour cook (wrapped after 8) and my brisket always is juicy and amazing

• 
  @bourgoziejones61086 күн бұрын

  Beautiful

• 
  @OntarioFirewoodResource6 күн бұрын

  Lumber Jack. I'm a dealer. Better than Traeger and Pit Boss. All natural, no oil, no dust

• 
  @Darf6527 күн бұрын

  Aerodynamic meat?? I've heard it all now

• 
  @bacchusgodofwine48097 күн бұрын

  Expensive????? Not in Denmark 😂

• 
  @handysisterscrafts32627 күн бұрын

  First things first learn how to trim a brisket

• 
  @DMDBOTH7 күн бұрын

  Which model of Instant Pot did you use?

• 
  @backyahdbbq4 күн бұрын

  Something like this: bkyhd.com/gear/?s=instant, just check if the model has sous vide feature. If that link doesn't work, just search at bkyhd.com/gear

• 
  @shawnkincheloesr51927 күн бұрын

  That looks pretty tasty 😋

• 
  @kimberlywilliams10148 күн бұрын

  And i just do a couple of punches 👊🏽 lol ❤

• 
  @FireandFerment8 күн бұрын

  I’m 100% in brisket sous vide reheat camp. The ice bath is also a good move to rapid chill. I fear if you vac seal while hot and straight in the fridge/freezer without rapid chilling in ice bath, you introduce a variable of an anaerobic environment with spore forming bacteria and meat that hangs out too long in the danger zone. So good move on that!!

• 
  @hanskindberg79648 күн бұрын

  4 or 3. 1 looks to be doing a lot of needless cutting

• 
  @philcolin34028 күн бұрын

  3

• 
  @kelvinphillips35288 күн бұрын

  Catchy name and the food looks great!!!

• 
  @cleachsr258 күн бұрын

  Tie for me between 3 & 4.

• 
  @kprairiesun9 күн бұрын

  I like super moist, fatty brisket

• 
  @kamakab9 күн бұрын

  2

• 
  @johnphillips74079 күн бұрын

  wow..looks good!!!

• 
  @S9Delta9 күн бұрын

  So just....cut it?

• 
  @guest4u19 күн бұрын

  Resting at 80°c or f?

• 
  @backyahdbbq9 күн бұрын

  F

• 
  @BsBucWiLD9 күн бұрын

  you said, "Rub the breasts" lol

• 
  @edhashey4110 күн бұрын

  My guy that came out fire and I’d definitely like to try out your dry rub

• 
  @brendaellis489710 күн бұрын

  Thanks 😊👏🏼

• 
  @missali2u10 күн бұрын

  Looks great.

• 
  @UnoDoseMedia10 күн бұрын

  Lovely

• 
  @johnvasquez778010 күн бұрын

  Do you take it straight from the smoker into the warmer or let it rest on the counter before placing in the warmer? Love the videos brother!

• 
  @backyahdbbq10 күн бұрын

  Thanks man. Yeah straight to warmer. I used to wait but didn’t notice much difference and it saves me hours of not cooling.

• 
  @steelfist999411 күн бұрын

  Where to source the food warmer and cambro seen in this video?

• 
  @backyahdbbq10 күн бұрын

  bkyhd.com/gear

• 
  @AlaskaSnowQueen11 күн бұрын

  Please listen all. As a teenager I worked in a chicken processing/ packing company and let me tell you, you need to wash your chicken before cooking it. I don’t want to gross anybody out ,but Please. I know what I’m talking about. Wash your chicken b4 cooking it!

• 
  @steelfist999411 күн бұрын

  Meat side down on the pellet or meat side up?

• 
  @backyahdbbq11 күн бұрын

  Ive always don’t fat up. But want to try fat down sometime. Might do a video on it.

• 
  @steelfist999410 күн бұрын

  @@backyahdbbq It's actually pretty cool that you achieved a fully rendered brisket on the pellet grill fat side up. Maybe it's the position of the exhaust on the Iweber pellet. I have a Traeger IW 885 and have not been able to render the cap well while fat side up. Like you said you have to play with the positioning based on how the smoke flows through the pit and exhaust.

• 
  @backyahdbbq10 күн бұрын

  @@steelfist9994 Have you tried fat down yet? LMK if you do, I'm curious. I need to run the biscuit test to find the hotspots, but I think the area closest to the hopper is hotter than the other end. You may also want to try a more aggressive trim on the top.

• 
  @steelfist999410 күн бұрын

  @@backyahdbbq yes I have! I've done both methods. I have achieved the best results in terms of timing,bark, and moisture with fat side down. Fat side up didn't fully render and nearly took twice the amount of time. This is based on a starting control temp 225 first 4hr.

• 
  @backyahdbbq10 күн бұрын

  @@steelfist9994 Okay, thanks man. I'll give it a try

• 
  @bolster993611 күн бұрын

  We invited one of our neighbors to the cookout and he insisted on making brisket… nigga when I tell you that was the most dry, chewy, and least tender brisket I’ve ever had. It was so flavorless and bad 😂I didn’t wanna hurt his feelings so I said it was good 😭

• 
  @sharonroberts39711 күн бұрын

  Dude, my tongue just slapped my brain! 🤪 Lol In the past I used to be a meat carnivore! Now I have gout arthritis in my feet and I have to stay away from anything with high purines. I can't eat beef, pork, or any kind of shellfish! I'm allowed to eat is chicken, turkey, and salmon.... I sure do miss eating BBQ pulled pork, bacon, sausage, cheese burgers and beef brisket and chuck roast! Watching this video about the meat OMG! I thought I was going to go out of my mind, I miss it so much! YUMMY 😛😝

• 
  @charliecruz450511 күн бұрын

  Im Not Fond Of Trimming But I Do A Good Job And Appreciate A Fellow Trimmer Doing A Great Job !! 👍🇺🇸

• 
  @mikeee_e460611 күн бұрын

  Show mods you’ve done to your WSM. I still need to mod mine. Too many leaks and can’t keep temps down.

• 
  @backyahdbbq11 күн бұрын

  I have a custom grate that I’ll sell soon. I drilled a temp probe hole. That’s it. Start really low and limit airflow if temp spikes. I also use a Thermoworks Billows fan But not necessary. Just for convenience. I do want to get a better door and I’m thinking about a lid seal.