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Merricks Meat
United States
Registrace 3. 08. 2023
Original Backyard BBQ and Grilling recipes and tutorials
Documenting my transition from pellet and charcoal smokers to the real deal 🪵 🔥
Instagram: @merricks_meat
Veteran Operated 🇺🇸
Documenting my transition from pellet and charcoal smokers to the real deal 🪵 🔥
Instagram: @merricks_meat
Veteran Operated 🇺🇸
A Very Underrated BBQ Option: Smoked Shredded Beef! | Using Chuck Roast
Smoked Shredded Beef- not usually what comes to mind when deciding what to BBQ. But smoked shredded beef is a delicious and cheap, simple, relatively quick cook with minimal prep.
The gist of this video- grab yourself a chuck roast or two, and season with whatever you want. I used olive oil as a binder and seasoned with just salt and 16 mesh black pepper. I then smoked my chuck roasts at 250° on my @PatriotPits Freedom 120 for about 5 hours. They were each above 160° internal with decent bark, so I then braised them in beef broth in foil pans until they hit 200°. I rested each roast for 30 mins, then shredded by hand.
I made tacos with some and bbq beef sandwiches with the rest for some family I had in town! Everyone loved both options.
I filmed this video in April…life has been crazy, and CZcams took a back seat. A new fire has lit under me reaching the 1,000 subscriber mark, so I’m coming back full bore. Thank you all for being here!
Music Credit 🎶
Song: Folk Bed
Musician: music by audionautix.com
License: creativecommons.org/licenses/by/4.0/legalcode
#bbqlife #bbq #beef #shreddedbeef #bbqrecipe #pulledbeef #chuckroast
The gist of this video- grab yourself a chuck roast or two, and season with whatever you want. I used olive oil as a binder and seasoned with just salt and 16 mesh black pepper. I then smoked my chuck roasts at 250° on my @PatriotPits Freedom 120 for about 5 hours. They were each above 160° internal with decent bark, so I then braised them in beef broth in foil pans until they hit 200°. I rested each roast for 30 mins, then shredded by hand.
I made tacos with some and bbq beef sandwiches with the rest for some family I had in town! Everyone loved both options.
I filmed this video in April…life has been crazy, and CZcams took a back seat. A new fire has lit under me reaching the 1,000 subscriber mark, so I’m coming back full bore. Thank you all for being here!
Music Credit 🎶
Song: Folk Bed
Musician: music by audionautix.com
License: creativecommons.org/licenses/by/4.0/legalcode
#bbqlife #bbq #beef #shreddedbeef #bbqrecipe #pulledbeef #chuckroast
zhlédnutí: 710
Video
Learn Your New Pit and Season It At The Same Time | Better Than The Biscuit Test
zhlédnutí 1,1KPřed 3 měsíci
Bacon is better than biscuits- when it comes to testing out your smoker, season your pit and learn all of your hot/cold spots at the same time by loading it up with some bacon. The biscuit test is a highly replicated process, but this makes way more sense to me! I was smoking 12 pounds of bacon at once on my smoker and figured this would be a cool way to demonstrate how the heat and airflow fro...
I finally found BEEF RIBS…BUT they were USDA select-I still smoked them and here’s how they came out
zhlédnutí 1,3KPřed 4 měsíci
One of the best bites in BBQ- Beef Ribs, AKA Dino Ribs. I got very excited when a friend scooped me 2 racks of beef plate short ribs, which are very difficult to find in my area. On cook day, I defrosted the ribs, removed them from the package, and saw a very tiny stamp: USDA SELECT. Select grade typically lacks the internal marbling required for a long, low and slow cook on a big piece of meat...
Tomahawk Ribeye Start To Finish On An Offset Smoker | Reverse Seared Ribeye
zhlédnutí 487Před 5 měsíci
Tomahawk Ribeye Start To Finish On An Offset Smoker | Reverse Seared Ribeye
Pastrami Hack! How To Turn a Pre Packaged Corned Beef Into Pastrami
zhlédnutí 14KPřed 6 měsíci
Pastrami Hack! How To Turn a Pre Packaged Corned Beef Into Pastrami
I BBQ’d in a Blizzard- Here’s How It Went | Is This The Best Smoker For Cold Weather?
zhlédnutí 6KPřed 7 měsíci
I BBQ’d in a Blizzard- Here’s How It Went | Is This The Best Smoker For Cold Weather?
Smoking a Brisket and tackling some challenges along the way | Brisket on an Offset Smoker
zhlédnutí 908Před 7 měsíci
Smoking a Brisket and tackling some challenges along the way | Brisket on an Offset Smoker
Perfect Picanha- How to Cook Picanha | Reverse Sear
zhlédnutí 556Před 10 měsíci
Perfect Picanha- How to Cook Picanha | Reverse Sear
Can I Reheat A Whole Pork Butt For Pulled Pork? - How To Reheat Smoked Pulled Pork | Reheating BBQ
zhlédnutí 16KPřed 10 měsíci
Can I Reheat A Whole Pork Butt For Pulled Pork? - How To Reheat Smoked Pulled Pork | Reheating BBQ
Smoked Whole Chicken On An Offset Smoker | How To BBQ Chicken Any Day Of The Week
zhlédnutí 5KPřed 10 měsíci
Smoked Whole Chicken On An Offset Smoker | How To BBQ Chicken Any Day Of The Week
Can I Rest A Pork Butt Overnight In My Oven? | How to Smoke A Pork Butt For Pulled Pork
zhlédnutí 14KPřed 10 měsíci
Can I Rest A Pork Butt Overnight In My Oven? | How to Smoke A Pork Butt For Pulled Pork
How To Smoke Pork Belly Burnt Ends | One of My Favorite Bites In BBQ
zhlédnutí 628Před 11 měsíci
How To Smoke Pork Belly Burnt Ends | One of My Favorite Bites In BBQ
Pizza On The Grill | Kamado Joe | DoJoe Pizza Oven Attachment
zhlédnutí 742Před 11 měsíci
Pizza On The Grill | Kamado Joe | DoJoe Pizza Oven Attachment
How I Meal Prep Chicken Breast And Chicken Thighs On An Offset Smoker
zhlédnutí 505Před 11 měsíci
How I Meal Prep Chicken Breast And Chicken Thighs On An Offset Smoker
Smoked Breakfast Fatty- how to make and smoke the ultimate bbq breakfast
zhlédnutí 33KPřed rokem
Smoked Breakfast Fatty- how to make and smoke the ultimate bbq breakfast
St Louis style ribs on my new 120 gallon offset smoker
zhlédnutí 3,2KPřed rokem
St Louis style ribs on my new 120 gallon offset smoker
The exact answer to the question I was wondering about. Thanks.
That looks killer good in fact everything you make looks killer good, awesome vids !!
I have done this many times over the years, I have used sunshine mustard and garlic powder and paprika, not I always did I let it rest overnight but if I did it would be in Guinness beer, I love how you experiment with your cooks
You’re content and ideas are awesome, I look forward to all of your videos
So glad to find your channel, Jason makes such an awesome pit and he’s only a couple towns away from me, Hopefully soon I will be able to purchase one from him
Alls fair in love and BBQ!! Definitely not cheating!
Thanks man I was going to do one Saturday for a party and thought I'd do another one for my sister and brother-in-law that are doing the carnivore diet and I was wondering what the answer to this exact question was appreciate it.
Heck yeah! Thanks for watching 👍🏼
Love that pit! Did you make it or is there a shop that makes them? It’s just the perfect backyard size
Nope this is a custom build from Patriot Pits! They are making some insanely nice builds. Leveling up to a 250 with them currently!
Solid, thanks
No problem man! Thanks for watching
Beautiful smoker bud! I'll take the tacos first but then a sandwich! Nice cook!
Thank you my friend! Tacos were my first choice too 👌🏼
Winter BBQ is one of the best things in world! Thank you for showing us that incredible Video 👍 Greetings Betnd
Thank you very much!
thanks doing one now...getting ready to braise
How did it come out?!
Looks amazing!!
Thank you!! It isn’t half bad definitely worth trying at least once!
IMO...that's not cheating, just being smart. I have done the brine route and it does produce a fantastic end product but what you ended up with looks really good. My only reluctance with the store bought corned beefs is that the quality is inconsistent. One will be great and the next one is tough, oh well just enjoy the good ones and use the others for corned beef/pastrami hash. Thx for sharing.
I agree about the inconsistency! Gotta go as high of quality as possible. I gotta try my own pastrami at some point soon. Thanks for watching!
Delicious Ribs and your daughter is a Perfect assistant!!! Greetings Bernd
Thanks man! I’m probably gonna do another rib video soon now that I’ve got my audio/video making a little better!
Awesome job!!
Thank you!!
Does this attachment work on a primo xl grill?
I’m pretty sure they only fit on the Kamado Joe. Worth looking up the specs though .
Easy but so delicious! I love it! Greetings Bernd
Much appreciated! 🙏🏼
Great Job Man 👍 Greetings from Austria, Bernd
Thank you! Awesome to think someone across the world is watching my videos…can’t imagine the scenery I’d have for the smoker in Austria!
@@Merricks_MeatIf you come to Austria we make a BBQ at my Home! Great videos and very professionell! I am looking forward to the next 👍
I use coriander and whole black pepper ground coarsly in a spice mill to season
Soak overnight then place in fridge overnight before smoking. Smoke for 5-6 hrs at 210 degrees. Wrap and place in 200 degrees oven for 4-5 hrs. It will melt in ur mouth
"Ignore all this bacon". Easier said than done. 😎 Nice work. JT
😂😂 thank you!!
Pork is barbecue. Beef is not barbecue.
Ever heard of brisket? 😂
@@Merricks_Meat If brisket isn't pork it's not barbecue. It's something you cooked on the grill that has barbeque seasoning. By your logic, fish could be barbecue.
Those look delicious!
Looks on point!
Thank you!! 🙏🏼
Hey buddy that looks awesome! Good job!
Thanks man! Much appreciated
As soon as you said the small one shredded so easily I thought oh no what happened to the larger one. It's maddening when you throw everything at a piece of meat and it doesn't shred or probe easily. Great job as always!
Thank you man!! It still shredded but could have used a little more time !
Your videos are a standout both for quality of content and for not wasting the viewers' time. Really hope you are able to continue.👍👍👍
I really appreciate that, thank you! ! I’ll be sticking around don’t worry
I bet it was tasty.
Everyone loved it! Thank you
Good stuff
Thank you Todd!
Nicde video, short and to the point. Gotta try the shredded beef. GO HUSKIES... WOOF!!!
😂 My Alma mater! Thank you for watching!
Looks Great ! Will Try This , Thanks ! 🙂🙂🙂
Thank you! Let me know how you like it! You going to do sandwiches or tacos?
@@Merricks_Meat You're Welcome , Probably Do Both While Running Smoker Will Be A Weeks Worth Of Food For Me ! 😁😁😁
How do you make your brine? Recipe!!
This time, I had a pre packaged brine and used the ratio on the packet! I usually just google based on how much water I’m using. Next time I do turkey or chicken I’ll include the brine and do my own!
@@Merricks_Meat thank you 👍
That bark looks Amazing!! What’s your favorite way to eat it like straight up, on a sandwich, quesadillas, tacos?
@@2005Pilot tough call! I do like it straight up when it’s fresh off the smoker. and we make tacos with the leftovers all the time
Looks great! Is that all that's left 🤣
@@jasoroko thanks man! I dropped the ball with the content on this cook… it all disappeared off the cutting board too quickly 😂
Just one chicken? One each maybe.
@@judsonkr 😂 fair point
Why are you spritzing?
To add a little bit of moisture during the wrap
@@Merricks_Meat got it but what about when it’s in the smoker?
@@Unclejoesinthehousesome people think it helps with bark. I’m not sure about that…I do it so the fat cap doesn’t dry out too much from all of the airflow
@@Merricks_Meat thanks man
My exact issue. I had half left and wasn’t sure how to reheat it.
Awesome, thank you and, Happy 4th!!!!
Looks amazing
Hi -- can you tell me more about what you described as the "Chud Hack" near end of video, made with apple cider vinegar and hot sauce? What sort of ratio did you you of those ingredients? What brands of each? Any other ingredients? I definitely think that adding that to the pulled pork would help keep it most and flavorful, though I have not tried this yet.
Sorry it took me so long to get back to you, just seeing this. I don’t go crazy at all with my measurements when I mix this up, but I do it with every single one of my pork butt and it makes the flavor pop. I eyeball everything, it’s just how I cook. If I had to guess: Use any apple cider vinegar. Start with a cup in a small bottle. 3-4 shakes of franks red hot (what I personally like). Shake well and drizzle over the shredded pork. Definitely taste it prior to adding. Don’t want it to be noticeably spicy. The zing of the apple cider vinegar and hot sauce together with the pork is just 👌🏼👌🏼
Thanks it's 10:30 pm and my butt is resting and I plan on serving for dinner tomorrow. Good to know I don't have to break it down tonight.
I HAVE BEEN DOING THIS KIND OF THINGS FOR AT A DECADE. YOU TO HAVE TO LET IT SIT ON WATER OVER NIGHT TO LET SOME THE SALT OUT. THE SEASONING PROFILE NEEDS TO HAVE COLANDER. I'M FROM NYC AND KNOW WHAT PASTRAMI SHOULD TASTE LIKE.
I just might try that Chud Hack. Definitely might do a pork picnic in a couple of weeks
It looks good, but it’s not pastrami.
Fantastic work, it looked amazing. I’ll be doing the same tomorrow. Happy father’s day to all the dads out there. New sub here . Cheers 🇨🇦🇨🇦
@@mikepoint4717 thank you very much!
It's interesting to me that you added salt and didn't soak some of the salt out of it
Do you submerge the whole thing? Fat cap down or up. Cooking one on my Son's new smoker. Gonna be a lots of guys with can of beer in one hand and pointer finger in the other.
Did i hear correctly, internal temp of 145?
How do you like your pit?
Thank you