I just broke down my first brisket after watching this. Been doing pork shoulder for nearly 20 years. Today I'm doing my first brisket. Thanks a lot for the great tutorial! I cut the point into two pieces by accident and came out with two smaller flats from that. We'll see how that goes, but I'll do it the right way next time. Learning is fun when you can eat the lesson!
Joe, a very down-to-earth video on brisket separation. It really helps that you show people how to handle it when, invariably, they will purchase a hacked-up brisket from the store/butcher. If I had a video such as this when I first started it would have saved me much meat and money, over learning the hard way.
Joe, awesome tutorial on how to trim a Brisket. I mean, this video will be searched and watched for years and years to come. it's truly the HOW TO Ultimate guide.... i always see just the flat at my local super marker and ive always passed. looking forward to your flat cook....
Thank you so much for this video. Gave me the confidence to buy a packer brisket from costco. I’m never going back to regular grocery store brisket. Great video!!!
Brother Joe when it comes to barbecue you are the Teflon Don. Untouchable unbreakable outstanding all that good stuff. You make it look easyIf you got a love For what you doing it always look easy
Good job! Most videos separate the point from the flat by simply cutting straight down about 2/3 towards the point, and both pieces have both the point and the flat. I agonize when I see that! Again, you did a great job separating the two!
Wow looks like you plenty trimmings for your sausage. Great tutorial on trimming brisket. But that was a lot of fat. I guess the needed to make a few extra bucks. Lol. Nicely Done. Thanks for sharing. I almost forgot to mention how close you are coming up to 5,000 subscribers. How exciting. It doesn't seem so long ago, that you were celebrating 1,500. Great job, you are almost there. I hope it happens quickly.
Always the best. Wish a collaboration with arnietex could happen. There is never one way to bbq. You two guys are a example of that. If you ever come to the DFW would love to hit some bbq spots with you.
Great job bro! Separating the two is a pain, but I do it for all my comps. Its the only way to really guarantee the burnt ends get the best bark all the way around.
Joe, kudos on that great job separating and trimming that hunk of beef. Not the easiest thing to separate when raw, so I cheat and wait until after the cook... LOL I'm a bit lazy
Great video. No background music and talking just to talk. Great information. I will subscribe. Is there any part of the trimmings that can not be used for ground beef, sausage, etc?
Another AWESOME video Joe! I was at Sams Club this weekend and they had a whole prime brisket for a great price... but unfortunately I’m traveling for work this week. Now that I have something to follow when it comes to separating the cuts, I will definitely pick up a whole brisket here soon! Keep up the great work!
Thanks for this instructional video. I wanted to separate the flat to corn for corned beef and you saved the day. Any recommendations for a good (maybe economical) filet knife?
I separated 2 Briskets in the last two afternoons..... Turned out great..... just follow the fat....use a sharpe knife..... I cut off the edges to make ground beef.....great burgers. One 15 and one 20 Lbs.
Nice trimming job Joe. I love them burnt ends. I can get CAB all the time in Choice. When I want prime I have to go to Sam's Club or a Kroger "Supper" Store. They have a fresh cut Meat Dept. and fresh seafood market. I have 1 Butcher shop that I will pay their price even when I can't get Prime. ! place that I can get great choice meats and Pork but their Prime will break you. I have all intentions of starting filming Tuesday. Great demo video Joe...
I have heard people say to cook it whole because the fat allegedly works its way from the point into the flat. Have you ever tested that theory side by side? I always separate because it cuts down cooking time and then I don't have to worry about them cooking at different rates. What are your thoughts
Hello Danielle, this isn't something I regularly do. I made burnt end with these pieces but 99.99% of the time, I'll smoke the brisket whole. Thanks for watching.
@@SmokinJoesPitBBQ I find the flat dryer period but with the sauce it must have been a lot better. Did you do a video on making burnt ends? If so I would be interested in your technique,thanks for responding Joe!
On Amazon. I have some better knives now from Dalstrong. I have a 6" Boning knife and a chefs knife. Click on this link and get yourself a discount. Order Your Dalstrong Knives Here - Enter SMOKINJOE at check out for a 10% discount. dalstrong.com/?rfsn=4399498.8...
Just an amazing trimming video, Joe. I had no idea that the point went so far back into the flat. Your knives are obviously super sharp. What sharpener do you use?
Great job. I see these butcher cuts way too often, about every other brisket, unfortunately. I agree with your philosophy of aggressively trimming the brisket. Some people barely trim them at all, which I think is a mistake. If you're not going to eat it, then why waste BTU's cooking that hard fat and other junk.
Have seen many large cuts, briskets, tenderloins, sirloins, that have a large slice on it or is just mutilated. Just wondering if the butcher is brain dead or if they do it just to be a dick ?? I try to get them from Costco because I will just return them until i get one that is acceptable.
What crazy about beef brisket is that most of the weight comes from the fat which is hardly used. Why don’t the meat companies weigh the brisket after all the fat is trimmed?
A better idea is to smoke your Brisket and split the Brisket after your smoke. Split it and scrape off the fat and Myoglobin that sits between the point and the flat. Fat maintains the moisture and the flavor. If you separate before the smoke, you risk over cooking and drying out the meat.
It’s funny but in every video I’ve seen about trimming a brisket they say they are are going to use the trimmings for sausage but I have never seen one of these guys ever actually make a sausage video. Is it really going into the circular sausage trimming bin? It looks like you trimmed that brisket down by a good 40%. You should weigh what you should start the video that way. “Hi everyone, I’m gonna throw away 40% of this brisket, so if you’re interested to see how I do it, please stay tuned.”
@@SmokinJoesPitBBQ I barely trimmed my first brisket and it was bit of a disaster. 4 months and 10 trimmed briskets later, I now know why you cut so much. I find myself coming back to this video because you did such a good job in it, especially demonstrating separating the point from the flat.
I love doing briskets like this. It makes timing so much easier, no need to pull an all-nighter or wake up at 3am.
I just broke down my first brisket after watching this. Been doing pork shoulder for nearly 20 years. Today I'm doing my first brisket. Thanks a lot for the great tutorial! I cut the point into two pieces by accident and came out with two smaller flats from that. We'll see how that goes, but I'll do it the right way next time. Learning is fun when you can eat the lesson!
Joe, a very down-to-earth video on brisket separation. It really helps that you show people how to handle it when, invariably, they will purchase a hacked-up brisket from the store/butcher. If I had a video such as this when I first started it would have saved me much meat and money, over learning the hard way.
Joe, awesome tutorial on how to trim a Brisket. I mean, this video will be searched and watched for years and years to come. it's truly the HOW TO Ultimate guide.... i always see just the flat at my local super marker and ive always passed. looking forward to your flat cook....
Thank you so much for this video. Gave me the confidence to buy a packer brisket from costco. I’m never going back to regular grocery store brisket. Great video!!!
Great video. I watched 3 before getting here. Yours was what I needed.
Love the detail. Thanks for walking us through all the details of the cuts. This gives me confidence!
Thank you for watching.👍
Very Nice walkthrough! Well Done!!!
Thanks for doing this video Joe. Love that you put out the teaser of doing burnt ends with the complete brisket.
Nice video. Use the fat to make tallow. It’s easy and extremely useful.
Nice job Joe
Awesome video I learn a lot from it as I have never cooked a brisket before great work can’t wait for the burnt end video
Great video. I like your patience and how you work methodically. Cool!
im on my dads account home sick and this entertained me a lot i want to cook more when i grow up and i will totally do this
Hope you feel better. This videos will be waiting for you. 👍
Brother Joe when it comes to barbecue you are the Teflon Don. Untouchable unbreakable outstanding all that good stuff. You make it look easyIf you got a love For what you doing it always look easy
DAMN Joe ! That was an awesome tutorial on how to separate the point from the flat of a brisket thanks for sharing my brother.
Good job! Most videos separate the point from the flat by simply cutting straight down about 2/3 towards the point, and both pieces have both the point and the flat. I agonize when I see that! Again, you did a great job separating the two!
Nice work Joe gd trim on that. Beast
I've been waiting for someone to show a video like this. It's about time. Thank you
You are a wizard! Thanks so much. Will tackle a whole brisket tomorrow!!
Nice Rich! How did it come out? Practice makes perfect. 🤘
Wow looks like you plenty trimmings for your sausage. Great tutorial on trimming brisket. But that was a lot of fat. I guess the needed to make a few extra bucks. Lol. Nicely Done. Thanks for sharing. I almost forgot to mention how close you are coming up to 5,000 subscribers. How exciting. It doesn't seem so long ago, that you were celebrating 1,500. Great job, you are almost there. I hope it happens quickly.
Thank you! Good camera and pleasant voice.
Thank you Michael! I appreciate your feedback.👍🏼
L
Smokin' Joe's Pit BBQmmmmmmmmn gooooooood!!!!!!!!
Thanks Joe like to see the burnt in video nice knifes btw.
Great “how to” video 👍🏻. Nice job actually explaining what you’re doing while doing it and not just showing it happen. Thanks for sharing!!
Awesome video. Saw it once through and split my own brisket with no issues. Thank you!
I'm back again, just for a refresher look as I've got a 15# on my counter thawing now.
This was really intimidating the first time I did it! Now I separate almost all the time. Great video!
Great teardown. Thanks for explaining it
Thank you for an excellent tutorial!
Thank you for watching Brenda.🤘
Always the best. Wish a collaboration with arnietex could happen. There is never one way to bbq. You two guys are a example of that. If you ever come to the DFW would love to hit some bbq spots with you.
Great job bro! Separating the two is a pain, but I do it for all my comps. Its the only way to really guarantee the burnt ends get the best bark all the way around.
Thanks Joe!!! This was a big help!!!
You got some skills with the knife
Thank you buddy. 👍
NICE Joe!!! 👍🏾🔥👍🏾🔥
Nice job!
Joe, kudos on that great job separating and trimming that hunk of beef. Not the easiest thing to separate when raw, so I cheat and wait until after the cook... LOL I'm a bit lazy
Great video. No background music and talking just to talk. Great information. I will subscribe. Is there any part of the trimmings that can not be used for ground beef, sausage, etc?
Thank you for making this. This helped a ton!
Another AWESOME video Joe! I was at Sams Club this weekend and they had a whole prime brisket for a great price... but unfortunately I’m traveling for work this week. Now that I have something to follow when it comes to separating the cuts, I will definitely pick up a whole brisket here soon! Keep up the great work!
Thanks for this instructional video. I wanted to separate the flat to corn for corned beef and you saved the day. Any recommendations for a good (maybe economical) filet knife?
Never seen a birkset that messed up on the bottom, the supplier we use is incredibly consistent
Thank you for the video - I hope you made Tallow with all that great beef fat!!
Thanks Joe great lesson!!!!!!!!!!!!!!!!!!
Thank you Michael. 🤘
Nice separations !!!
Any tips for finger tips ??? lol
Well carved master
Informative video
I separated 2 Briskets in the last two afternoons..... Turned out great..... just follow the fat....use a sharpe knife..... I cut off the edges to make ground beef.....great burgers. One 15 and one 20 Lbs.
Nice Michael!🤘
great video. looks very tasty. Greetings from Austria. I'll leave a subscription.
Mario😉
Hello Mario! Thanks for watching all the way from Austria!👍
Nice trimming job Joe. I love them burnt ends. I can get CAB all the time in Choice. When I want prime I have to go to Sam's Club or a Kroger "Supper" Store. They have a fresh cut Meat Dept. and fresh seafood market. I have 1 Butcher shop that I will pay their price even when I can't get Prime. ! place that I can get great choice meats and Pork but their Prime will break you. I have all intentions of starting filming Tuesday. Great demo video Joe...
I have heard people say to cook it whole because the fat allegedly works its way from the point into the flat. Have you ever tested that theory side by side? I always separate because it cuts down cooking time and then I don't have to worry about them cooking at different rates. What are your thoughts
Hey joe great video. I've got a 17lb full brisket that I'd like to do half now and half at new years, is it possible to just cut in half length-wise?
You're better off doing the flat and point separately instead of cutting it in half. 👍
@@SmokinJoesPitBBQ dang man too late! Just put half on the traeger. Thanks for responding. Forgot to check back lol
If I separate it will it fit in a 14" weber smokey mountain
Absolutely it will. 👍
Is it okay to cut the flat or point in half? or would it potentially mess up the tenderness
Hello Danielle, this isn't something I regularly do. I made burnt end with these pieces but 99.99% of the time, I'll smoke the brisket whole. Thanks for watching.
@@SmokinJoesPitBBQ Thanks so much I might actually try that with the pieces.
Don't forget "Choice", between Prime and Select.
Yeah buddy. Sometimes choice is better marbled too. 👍
You are so patient.
I know right.😁👍🏼
A Patient is someone that is in the Doctors office for 2 hours and nowhere is a person around......still waiting.
How was it using the whole brisket for burnt ends? Thanks for video Joe!!
Hello Ranger. I really enjoyed it. The flat was a bit dryer but still really tasty. Thanks for watching.👍
@@SmokinJoesPitBBQ I find the flat dryer period but with the sauce it must have been a lot better. Did you do a video on making burnt ends? If so I would be interested in your technique,thanks for responding Joe!
Where did you purchase your knives??
On Amazon. I have some better knives now from Dalstrong. I have a 6" Boning knife and a chefs knife. Click on this link and get yourself a discount.
Order Your Dalstrong Knives Here - Enter SMOKINJOE at check out for a 10% discount. dalstrong.com/?rfsn=4399498.8...
Thanks
Just an amazing trimming video, Joe. I had no idea that the point went so far back into the flat. Your knives are obviously super sharp. What sharpener do you use?
Man! if you don't make your own sausage that's a lot of money in the trash! but great video friend!
I just got the equipment to make sausage and I have a ton of trimmings saved.🤘
I just did my first brisket. Boom
Nice Juan!👍🏼
What's that a 30lb brisket?
Saludos carnal🍻🍻🍻
Its amazing how much fat is in a packer.
Like the way I cut away from u like a pro bro
Great job. I see these butcher cuts way too often, about every other brisket, unfortunately. I agree with your philosophy of aggressively trimming the brisket. Some people barely trim them at all, which I think is a mistake. If you're not going to eat it, then why waste BTU's cooking that hard fat and other junk.
Have seen many large cuts, briskets, tenderloins, sirloins, that have a large slice on it or is just mutilated.
Just wondering if the butcher is brain dead or if they do it just to be a dick ?? I try to get them from Costco
because I will just return them until i get one that is acceptable.
After trimming all the fat off, what does the flat weight?
What crazy about beef brisket is that most of the weight comes from the fat which is hardly used. Why don’t the meat companies weigh the brisket after all the fat is trimmed?
If Bob Ross came back as a butcher.
Just happy little fat cap . . .
Thanks Dave!👍🏼
@@SmokinJoesPitBBQ breaking down a full brisket was easy after watching you. I found a sharp ulu to be the perfect blade to split and trim with.
CAB is an in between grade? Wrong CAB certified angus beef is the top 3% of choice
It sure is. 1. Select 2.CAB/Choice 3.Prime. I have also seen some CAB briskets have more marbling than prime brisket. Either way, they're all good. 👍
I don't know why TH-cam keeps unsubscribing me. It is not just your channel, either. Ridiculous.
A better idea is to smoke your Brisket and split the Brisket after your smoke. Split it and scrape off the fat and Myoglobin that sits between the point and the flat. Fat maintains the moisture and the flavor.
If you separate before the smoke, you risk over cooking and drying out the meat.
It’s funny but in every video I’ve seen about trimming a brisket they say they are are going to use the trimmings for sausage but I have never seen one of these guys ever actually make a sausage video. Is it really going into the circular sausage trimming bin? It looks like you trimmed that brisket down by a good 40%. You should weigh what you should start the video that way. “Hi everyone, I’m gonna throw away 40% of this brisket, so if you’re interested to see how I do it, please stay tuned.”
That's funny Kevin!🤘 I actually have some Sausage making equipment coming
Stay tuned!🤘
@@SmokinJoesPitBBQ I barely trimmed my first brisket and it was bit of a disaster. 4 months and 10 trimmed briskets later, I now know why you cut so much. I find myself coming back to this video because you did such a good job in it, especially demonstrating separating the point from the flat.
You just turned a 20 pound Brisket into a 6 pound brisket. Way to much waste for me.