Backyahd BBQ | @backyahdbbq

Pork Steak Grill Along. Pork Steaks are steaks cut from a pig shoulder aka pork butt. They grill up nicely. Even better with a mustard mop sauce. #bbq #porksteaks #grilling.

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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 to trim it. The prep tub to slather and rub it. The mitts to remove it from the smoker. The blanket, tub, and que-crib to rest it. And back to the board and knives to slice and serve our brisket.

Let’s get right into trimming on the 26x16 Drip EZ cutting board.

Start with a partially frozen brisket - because cold fat is easier to cut. I like to wear cut gloves to protect my hands and nitrile gloves to keep them clean. Drip EZ makes a 4 inch utility knife, which is great for the smaller cuts and a 14” slicing knife for the flatter and long cuts.

Cut the packaging along the deckle fat and remove it.

Cut off the mohawk. True up the long sides and round off the flat corners. Trim the fat cap down to about a quarter of an inch. Try not to gouge into the meat, but if you do, forgive yourself and move on. It’s not heart surgery. Remove anything stringy or sticking out. Shave off some of the deckle fat and any globs of fat from the meat side.

Move it to the tub and pop up the sides to keep the rub contained. I’m slathering with a yellow mustard and worcestershire sauce to help the rub stick. Then evenly apply the rub, starting on the meat side, from about a foot above it. Make sure you get an even coat on all sides.

Snap on the tub lid and put it in the fridge until you are ready to smoke it.

Take the tub from the fridge to your smoker, and start smoking at 180 for 2 hours.

You can then easily wash the tub in your kitchen sink.

After 2 hours of smoking, bump it up to 225 for 2 hours, and then 250 until you foil boat it.

Spritz the brisket with a water, vinegar and worcestershire sauce mix if it starts to look too dry.

Use the Drip EZ mitts to remove it from the smoker. I like the mitts because they are easy to get on and off my hands and are easy to clean. Foil boating helps prevent the flat from drying out while the fat cap continues to render.

When you are happy with the top bark, then you can wrap in foil or paper for the remainder of the cook.

When the whole brisket is probe tender you’ll move it into the Drip EZ blanket, then in the tub, and then in the insulated Que-crib to let it rest for 3-5 hours. The cutting board serves as a shelf and the que-crib can hold two XL tubs.

Now we are ready to slice it. Let’s remove it from the que-crib, blanket, and tub and back onto the cutting board. After I remove it from the paper, I like to pat it down with some tallow and make sure it giggles.

Using the Drip EZ 14” slicing knife, I’ll slice it right down the middle to separate the point from the flat. I like to cut off a big chunk of the point and slice that into bite size pieces. I then slice the point into carpenter pencil thick slices. And the flat into #2 pencil thick slices. When slicing I’m looking for a good smoke ring, well rendered fat, and a tender juicy brisket. I want a very dark bark and tender meat that I can easily pull apart but doesn’t fall apart.

And that is how you smoke a brisket with the help of Drip EZ.

You can find all the Drip EZ products I use in this brisket cook at bkyhd.com/dripez and use code BKYHD2025 to get 15% off all Drip EZ products until 2/16/2025.

Thanks for watching and have a great brisket.

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Quick Pork Steaks. Today we’re grilling pork steaks in 30 minutes. There are only 3 of us in the house, so when we get a pork butt, we like to use it many ways. I’ll smoke half of it for pulled pork. Grind some of it for dumplings. And use the rest for pork steaks or pork bulgogi. My wife marinated these steaks in a korean style sauce. Let me know if you want me to try to get that recipe from her.

Pork steaks are a very easy cook. I grilled them indirect with lump charcoal and wood chunks for 20 minutes. Flipping them over half way through. And then moved them over to the direct side to crisp up the fat and add sear a little. I’m experimenting with a new mop sauce, so I lightly mopped a couple of them right before wrapping. You want to take them to about 185F degrees so they are tender but also have some texture. I then fully wrap in foil and put them back on the indirect side until we were ready to eat. Make sure you monitor them here so they don’t burn.

It only took about 30 minutes to cook these, but they were pretty thin. So you might have to up that time if yours are thicker.

I’ll put that mop sauce in the description. Give it a try and let me know how it turns out.

Mop sauce:
1 cup apple cider vinegar
1/2 cup water
1/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon mustard (yellow or Dijon)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste

Jonny

#bbq #porksteaks #grilling

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Brisket Wrap in Butcher Paper for Long Hot Hold

When my brisket has a nice bottom bark, right around 180F degrees, I use the foil boat to protect the flat while continuing to render the fat cap. And I’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203F degrees.

Then for the 15 hour long hot hold, I remove it from the foil boat and fully wrap it in butcher paper. You could also just wrap the whole brisket in foil, but I feel better about my meat touching paper for that long instead of foil.

Get the 18” butcher paper with a box so it’s easy to cut. Lay down 2 overlapping pieces of paper. Spritz it with water so it is easier to form around the brisket. Put down some tallow. Then place the brisket about ⅓ the way from the end - fat side up. You can also add a little more tallow on top. Bring the paper’s short side up and over the brisket. Fold over and crease the long sides. Flip the brisket once so it is meat side up. Square up the top of the paper. Then flip the brisket once more.

It’s now ready for the long hot hold at 150F degrees in your oven or food warmer. If your oven only goes down to 170F degrees, then check your manual and calibrate it down to 150F. Or set your oven to 170F degrees and then turn it off. Monitor the temp and turn it back on if it dips.

Hopefully this helps you out on your next brisket cook.

You can find my entire brisket process at bkyhd.com/brisket

#bbq #brisket #smokedmeat #smokedbrisket

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Adobo Chicken Thighs

I make these at least once a month - and always improving and experimenting with the recipe. You can add these to anything, tacos, bowl, burritos, salads.

Adobo recipe:

½ onion chopped
2 medium ripe tomatoes, chopped
3 dried ancho, arbol, or guajillo chilies (or 2 tbsp chili powder as a substitute)

1 tsp granulated garlic (or 2 garlic cloves)
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp dried oregano (you can also add a little thyme or marjoram)
1/4 tsp ground cinnamon (or 1/4 cinnamon stick)
1/2 tsp sugar (optional)
½ tsp cloves (optional)
½ tsp allspice berries (optional)
1/2 tsp ground coffee (optional)
1/4 cup apple cider vinegar (or white vinegar)
Salt and black pepper, to taste

Steps:
Remove stems/seeds from dried peppers, then toast them for 1 minute
Boil water, add peppers, onion, tomatoes - turn off heat, let sit for 10 mins, then move to blender with ½ cup of the pepper water and apple cider vinegar
Combine all dry ingredients and add to blender
Blend until smooth, add cilantro, blend a little more
Put chicken in bag or dish, add sauce, seal and fridge for a few hours
Griddle, pan fry, or grill the chicken until internal temp is at least 165, but I like to take thighs to 175-180.






#griddle #chicken #adobo

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Rib Jiggle and Juice

See my last video to learn how you can make ribs like this.

#bbq #smokedmeat #babybackribs #porkribs #barbecue

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3 Racks in 4 Hours

Today we’re smoking 3 racks of ribs in 4 hours. It’s 1:30 in the afternoon and we made a last minute decision to have ribs for dinner. I started at 2pm and they were done at 6pm. I like using a foil boat for my briskets because it helps speed up the cook, keeps the juices close to the meat, and keeps the meat exposed to the heat. So I figured I’d try the same with ribs - and they turned out great.

Let’s get into the cook.

Trim any loose meat and excess fat.
Leave the membrane on to lock in the juices.
Rub with salt, paprika, sugar and black pepper.
Rest for 30m at room temp or longer in the fridge

Smoke:
180F for 1 hour - meat side up
275F for 2-3 hours - spritz every 20-30 minutes. (50/50 water/acv and 1T worcestershire sauce)
Foil boat with basted on melted butter for 30 minutes
325F with sauce for 30 minutes

(Make sure you watch closely after adding butter and sauce so they don’t burn)

They are done when they have a 90 degree bend and are 195-200F degrees.

Rest:
A few mins at room temp or a few hours fully wrapped in foil.

Slice the ribs upside down so you can see the bones.

I’ve tried this method twice now and both times they turned out smokey, tender, tasty, and juicy. Give it a try and let me know how it turns out for you.

#bbq #smokedmeat #babybackribs #porkribs #barbecue

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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

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

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