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For this spring break a bunch of us rented a beach house and I pre-smoked a brisket for one of the meals. Very big thanks to Crowd Cow for sending over this Creekstone Farms brisket. I trimmed it like I always do. Slathered with a mix of yellow mustard, worcester sauce, and sriracha. And rubbed with a homemade rub. I let it sit in the fridge for the night. The next day, I smoked it at 200 for a few hours to let it take on a lot of early smoke, then bumped it up to 250. I foil boated it when I was happy with the bottom bark to help the flat cook in some tallow to keep it moist. I then wrapped it with paper when I was happy with the bark. It was getting late and starting to rain, so I finished it in my oven at 275, until it was probe tender throughout. I let it cool to 185, and then hot held it overnight at 165. Since we weren’t going to eat it for another few days, I vac sealed it, ice bathed it, and kept it in the fridge. On Monday at the beach house, a few hours before dinner, I put the whole brisket in a sous vide at 170 to get the whole thing up to serving temp. You can also reheat it in an oven 225 for an hour or until the brisket hits at least 165. Then right before dinner, I sliced it, and brought it down for the crew. This type of brisket prep is great for when you’re camping or vacationing and can’t bring a smoker along. All the gear and meat I use is on my gear page. Order the Creekstone Farms Brisket from @Crowd Cow there. Use code BBQ15 for 15% off. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #sousvide
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Jonny, Backyahd BBQ
22 days ago
Today we’re making brisket bites from brisket trim. The only reason I trimmed some of the flat off this brisket is to fit it on my 18” Smokey Mountain. I just got the first prototype of this grate I designed, so I had to make the brisket fit to try it out. Crowd Cow sent me this very nice Creekstone Farms brisket, so I couldn’t just grind the trimmings up into burgers. Instead I trimmed the biggest chunks possible and then seasoned and smoked them along with the rest of the brisket. I flipped them after a couple of hours and pulled them when they were completely covered in a wicked dark bark. I cut them into bite size chunks and put them in a pan with some tallow. Covered with foil and then back on the smoker for a few hours at 250 until pull-apart tender. My neighbor was out working on his bike, so I shared a few with him. He ate about 10 in a minute and said he liked that it was just salt, pepper, garlic and no sauce. I couldn’t agree more. They were so good that I might do an entire brisket this way soon. The brisket bites make the perfect pit snack that you can munch on and share with your neighbors while your main brisket finishes cooking. You can find all the gear and meat I use on my gear page. You can order the Creekstone Farms Brisket from @Crowd Cow on my gear page. Use code BBQ15 for 15% off. Thanks to Crowd Cow for sending over the brisket! #bbq #brisket #smokedmeat #howto #learn #smokedbrisket
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Jonny, Backyahd BBQ
1 months ago
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