Good old Backyard BBQ! Ribs, Pork Butts, side dishes and all the fixings! Just good barbecue, good times and with good friends! Buckeye Backyard BBQ features the use of my Zgrills pellet smoker / Grill and my Blackstone griddle among others. would love for you to stick around and watch some mouth watering eats! And don't forget to subscribe!
I thintk the back meat is very tasty. I've done this before with just cutting it down the back without removing it. About how long did it take you to cook it in total?
Wow that seems fast. I just cooked two chuck roasts about 4 hrs at 230, 3hrs at 250, and 4 hrs at 270. I wrapped at 163 degrees and took them to internal temperature 206. Sprayed with 59/50 water and ACV mix every hr after first 3hrs. Also seasoned them the night before and just before putting in the smoker injected by with beef broth, garlic mix. They turned out amazing but took a long time around 11hrs.
Oh my goodness, this was the most tenderest pork tenderloin I’ve ever made - followed your vid 99% (used olive oil, no bacon on hand) Can’t wait to have the family over for dinner & make it for them. Thank you for sharing this!!
Yup 225 the whole time!! 15 minutes at the least 20 minutes works best. Cover them up with foil for resting. No need for them to get cold lol and thanks for watching!
Why when I try to cook on 250 degrees my ribs aren’t done nearly as fast as yours. Last week I smoked mine at 250 and it took almost 6 hours to cook and they weren’t done so I put them in oven for and hour to finish at 400 degrees and they were great.
Are you a ribs fall off the bone or a take a bite and everything stays in place kids guy? If your fall off the bone then it will take longer. And it there are not baby backs but spares they take longer too
@donlyons5279 then that’s why I’m a competition kinda guy. Where it stays in the bone lol. Ether way is fine. Just keep yours wrapped in foil longer is all
Not seen a 90$ Chuck roast at krogers yet but I have seen briskets run that hi . I think it’s meant as something a family on a budget can do and feed the family vs spending a lot more for a brisket. It may or may not be cheaper by the pound
@@BuckeyeBackyardBBQ Yeah, you can pay $90 for a brisket if you want a huge one. When I buy a brisket, I'll usually just get the point (the best part of the brisket) anywhere between 4-6 pounds and the price per pound is similar, if not cheaper than that of a chuck roast. Anyway, I am intrigued to try smoking a chuck roast and may do that this weekend. I'm thinking it would be great to finish in the crock pot for 1-2 hours until it's pull-apart tender. Sounds perfect for sandwiches or tacos.
I actually like smoked Chuck roast better then brisket. And it will be pull apart tender after you smoke it!! Sooo good thanks for watching. I’ll have some new stuff coming out soon. Just got a new house got to get settled
I O. Actually when we move into our new house next month I’ll be changing the name to just Backyard BBQ. To many idiots won’t watch become there anti buckeyes lol. Stupid Michigan fans and roll tide people lol.
Agree with all but I always glaze it when I take it off at 199 and put it back on til 203 so that glaze sits in nicely. I started mine today at 11am and still sitting here at 10:30 waiting for it to hit the temp I need haha that apple cider vinegar sounds like a good twist, I spritz it with red wine vinegar mixed with some water. Might try your way out next go around
They’re super thin so it doesn’t take very long and I cook the temperature not time. But if you just sear on both sides and make sure it’s at 145 your golden
