You’re a life saver bro! About to serve a brisket in a few short hours, was sweating on how to cut it properly. Clear and concise video, thank you so much!
I made my first briskets this year on our outdoor brick grill that I turned into a makeshift smoker. This video was the best I’ve seen regarding cutting the brisket. I watched a few others and always had additional questions but this video answered them all. Thank you.
Man. I have watched a couple of your videos and I will say you are a cut above 98% of bbq videos. I can see you have real experience and cut out the no frills bs. Great Job and keep up the great real deal bbq work.
I love corned beef. My grandmother died before I learned how to make it in the oven from her and how to vut it, so I only learned to boil it and always guessed at the cutting. Thank you for teaching me how to cut it and now I will make one on the grill yours looks so good.
Super helpful! I work at a bbq joint and I've been having a lot of trouble with slicing the fatty end of the brisket. It would get all stringy and look like pulled pork if I didn't cut it thick. But now I won't have trouble thanks to your tip, thank you very much.
Thanks for the tips. Still a question. The rule of thumb is the grain of the flat runs in relatively the opposite direction of the point. So you slice the flat in one direction, turn the point portion 90°, and continue slicing. However, there's no delineation where the flat ends and point begins, as the flat runs over the top of the point. So without removing the flat from the point and slicing separately, is it possible to technically following this rule?
Got my red butcher paper, rub, sprayer, Jealous Devil charcoal and Diamond King Smoker Wood Chunks. Tomorrow is my first attempt at brisket smoking. Slicing instructions very helpful. Thanks!
Thanks man. Just smoked my first brisket. Bought bc it was on sale and only the thicker half. The half you turned to cut. I was planning to carve this puppy up the wrong way until I saw this. Appreciate the tip
I did one a few weeks ago and watched a ton of videos I really wish I would watch this one this is the best informational video on how to slice brisket I've seen yet
I’ll be smoking my first Brisket on Christmas Eve. I’ve always heard that you’re supposed to cut cross grain, but I never knew that the grain changes in the Brisket. Thanks for the informative video.
I thought finally I need to learn how to slice a brisket (while my husband was preparing one all day) and found your video. I feel so lucky to have found it and the first and only one I looked at. Thank you! But a question, If you are going to heat up a few pieces for a meal, is there a good way? That still evades me. 😏 oh ... I even used a bread knife like you mentioned.
Looks like your near the beach somewhere, here in KC we separate the flat and point at the end and make a full point of burnt ends instead of just one little strip. Looked really good though.
Dude I love how everyone is drinking and playing corn hole while you are all serious at the smoker slicing up a brisket. Story of my life brother, dont regret a minute.
Just made my best brisket ever and sliced it correctly thanks to you. It was a cap i cut separately but the waste fat location and slicing direction was spot on
Ty already in my 9th hour of a 14lb beast. I am still a noob but man when we took it out to wrap it. It looked so good. Now i know how to cut it right thanks to you. You earned a sub from a fellow youtuber
I have always been terrible at slicing brisket, it always comes apart on me. Today i used your technique in this video and damn i got so many compliments on my sliced brisket. Thank you Jeremy for posting this.
Dallas here and I agree. If it wasn't for the Muellers, there would be no Franklin BBQ lineage. The true central Texas bbq lineage comes from Taylor... Mueller BBQ
Your brisket looks so yummy! My husband smokes a really good brisket too. I also use a bread knife to slice brisket and cut both of the ends and trim that fatty piece like you do. I never thought to turn the point portion to slice it. I always separate the layers and slice. Next time we smoke a brisket I will definitely try out your point slicing method. Thank you!
Got my very first brisket resting right now, so why not come here and see how I’m supposed to cut the thing 😂. Thanks for all the videos and tutorials!
Many or most "brisket" slicing knives have straight cut edges. I have the Dalstrong Gladiator 12" and it's nice for "smooth" meats like hams, turkey, commercial cooked meats but I find the straight edge, even though razor sharp, crumbles the bark on brisket and pork. I have since gotten a couple of 12" serrated knives and they work better. The 12" serrated Victorinox was too flexible for my liking although it cut brisket fine. The cheap Mercer 12" serrated knife from the local restaurant supply store seamed more ideal to me. Works great for cutting ribs too. I love working with the right tools for the job.
I am happy that I just watched it, Sunday will be my first Brisket day, pellet-smoking this for 12 people - you've saved me, man! Thank you!! +new Subscriber
Great video I just learned something today.. I was always slicing it all the way across from the flat to the point was not aware you have to rotate the point well done sir thank you for this video
If Ii were to use a brisket for chili, 1) would you recommend to cook it first then cut it up 2) would you use either the flat, point or both for the chili and 3) what size cube would you use? Half inch ot inch size cubes? Thanks
I seperate the point from the flat, scrape off ALL the inter muscular fat, and then slice them individually. This leaves the outside fat on the flat that you trimmed to thickness before cooking. And of course the point has all the fat in it you could possibly want anyway .Then serve a little of each to the guests and tell them to take a small bite of point with each bite of flat. Try it once.
Thanks for the tip [no pun]! I never remember how to cut this correctly after 16 hours or slavish pit affection. Very much appreciate getting to the point, without 20-30 minutes of background ego. -enjoy!
This is a very well spoken and detailed guide, I thank you. Have a 2021 kickoff monster in paper nearing completion right now and this will certainly be the method for the cut :)
Hey...I know this video is old but I just smoked my first brisket overnight for brisket breakfast! This video was excellent for the beginner...it sliced up perfectly! Thanks for the video. One question...where did you get that apron?
After you cut away that side layer of fat on the point, do you start slicing from that side, or do you turn the point around and start slicing from the other side, making that "cliff" piece that last slice?
Great video, good detail, not too long, stayed on subject. The way you sliced the point I applied to a brisket I smoked today, it resulted in less waste. Thanks!
Thanks for this video. Clearest I’ve seen. On top of google for a reason. Brisket in overnight just now. It’s a whopper. On lockdown so will be cooking, cooking, packing and sharing with friends who collect. 👌🏼
so did you just let it go overnight without spraying? I'm new to brisket just done my first last weekend and it turned out pretty good. I've seen videos' where they just cook them over night without spraying and some that do it every 30 - 45 minutes after two hours.
How do you feel about separating the flat and point after cooking? It makes sense to me so you can slice each muscle in the correct orientation the whole way across, but I'm under the impression that it's considered somewhat heretical. I did it on my first brisket and I thought it worked great.
How you picked up those end cubes and managed not to put one in your mouth is massive willpower.
There’s tons of ‘how to’ videos about cutting brisket. This one is by far the best I’ve seen. Super helpful. Thank you.
You’re a life saver bro! About to serve a brisket in a few short hours, was sweating on how to cut it properly.
Clear and concise video, thank you so much!
Why do you need to cut it? Can't you just put it between two slices of bread?
The Fred flinstone sandwhich
@@evanferree lol Dino sammich!
Manliest post ever lol.
Haha between two loafs
Ha ha ha Ha
This is one of the best slicing videos I've ever seen. I used to separate the point off the flat and cube it. No longer.
Here's a much better one from a far superior pitmaster:
th-cam.com/video/HXLgKVCelFc/w-d-xo.html
I made my first briskets this year on our outdoor brick grill that I turned into a makeshift smoker. This video was the best I’ve seen regarding cutting the brisket. I watched a few others and always had additional questions but this video answered them all. Thank you.
Man. I have watched a couple of your videos and I will say you are a cut above 98% of bbq videos. I can see you have real experience and cut out the no frills bs. Great Job and keep up the great real deal bbq work.
I love corned beef. My grandmother died before I learned how to make it in the oven from her and how to vut it, so I only learned to boil it and always guessed at the cutting. Thank you for teaching me how to cut it and now I will make one on the grill yours looks so good.
I just made my first one today, so happy I watched this before I started to slice! Thank you my dude! Love the videos
Super helpful! I work at a bbq joint and I've been having a lot of trouble with slicing the fatty end of the brisket. It would get all stringy and look like pulled pork if I didn't cut it thick. But now I won't have trouble thanks to your tip, thank you very much.
Great video on slicing a Brisket! I'm waiting about 30 minutes before I slice into a Brisket that just finished cooking.
Thanks for the tips. Still a question. The rule of thumb is the grain of the flat runs in relatively the opposite direction of the point. So you slice the flat in one direction, turn the point portion 90°, and continue slicing.
However, there's no delineation where the flat ends and point begins, as the flat runs over the top of the point.
So without removing the flat from the point and slicing separately, is it possible to technically following this rule?
Got my red butcher paper, rub, sprayer, Jealous Devil charcoal and Diamond King Smoker Wood Chunks. Tomorrow is my first attempt at brisket smoking. Slicing instructions very helpful. Thanks!
Thanks man. Just smoked my first brisket. Bought bc it was on sale and only the thicker half. The half you turned to cut. I was planning to carve this puppy up the wrong way until I saw this. Appreciate the tip
I've seen so many confusing descriptions but this was super clear, thank you.
Literally one of the best cutting videos ever!
I did one a few weeks ago and watched a ton of videos I really wish I would watch this one this is the best informational video on how to slice brisket I've seen yet
I’ll be smoking my first Brisket on Christmas Eve. I’ve always heard that you’re supposed to cut cross grain, but I never knew that the grain changes in the Brisket. Thanks for the informative video.
How did you're first brisket turn out?
@@Chris-29 it turned out ok but just a little drier than I hoped for. I’ve since learned to control the temperature in my Pit Boss better.
I thought finally I need to learn how to slice a brisket (while my husband was preparing one all day) and found your video. I feel so lucky to have found it and the first and only one I looked at. Thank you! But a question, If you are going to heat up a few pieces for a meal, is there a good way? That still evades me. 😏 oh ... I even used a bread knife like you mentioned.
Love this guys channel. Got a brisket on the pit as i type this
Looks like your near the beach somewhere, here in KC we separate the flat and point at the end and make a full point of burnt ends instead of just one little strip. Looked really good though.
Excellent video. Detailed and precise. Well done...and thanks!
Dude I love how everyone is drinking and playing corn hole while you are all serious at the smoker slicing up a brisket.
Story of my life brother, dont regret a minute.
This is not even close to how I was thought but I’m loving this!
Watched this for ideas on slicing the point and may have a winner.
Just made my best brisket ever and sliced it correctly thanks to you. It was a cap i cut separately but the waste fat location and slicing direction was spot on
Great video thanks. My new go to guide on slicing a brisket.
Thanks for making the video brother! I know it sure helped me I have only been smoking brisket since last year, with no instruction!
Ty already in my 9th hour of a 14lb beast. I am still a noob but man when we took it out to wrap it. It looked so good. Now i know how to cut it right thanks to you. You earned a sub from a fellow youtuber
How did your brisket turn out?
Thanks for helping me slice my first brisket!!!----Certified Bbq Judge
4:07 you just threw away the best piece. I almost cried.
I agree!
He said he didn't want to serve it to people! If I threw away the fat in front of my family, they might stab me.
All carnivores are digging in that garbage for that delicious piece of fat.
Best brisket slicing video on earth!
Great video! Love the hat too. Representing my city of Taylor
I have always been terrible at slicing brisket, it always comes apart on me. Today i used your technique in this video and damn i got so many compliments on my sliced brisket. Thank you Jeremy for posting this.
Love the hat, used to go there weekly for lunch when I worked right down the street from Louie Mueller’s
I gasped when you threw away that fat. That is so so good, especially when cooked right.
Thanks! I've been cutting brisket all wrong for years! Got a brisket on my pellet grill right now. Will slice it this way when its ready.
But you are STILL cooking it wrong! Offset smoker with oak or pecan REAL wood is the only way to go. Pellet grills are for women.
@@jaysantos536 whatever. If you cannot cook it other ways then you have zero skill man.
Thank you sir will be trying my first brisket this weekend
Love the Louie Mueller hat! The best BBQ on earth is in Taylor, Texas!!!
Dallas here and I agree. If it wasn't for the Muellers, there would be no Franklin BBQ lineage. The true central Texas bbq lineage comes from Taylor... Mueller BBQ
Your brisket looks so yummy! My husband smokes a really good brisket too. I also use a bread knife to slice brisket and cut both of the ends and trim that fatty piece like you do. I never thought to turn the point portion to slice it. I always separate the layers and slice. Next time we smoke a brisket I will definitely try out your point slicing method. Thank you!
Excellent video. Extremely helpful for beginners like myself. Thanks bud 👍🏻
Fantastic video. Thanks for having this out for folks to reference against.
This is always my go to reference prior to slicing up!! Thanks.
Love your videos brother, you’ve helped my smoking journey get better. Keep up with the good great videos.
Got my very first brisket resting right now, so why not come here and see how I’m supposed to cut the thing 😂. Thanks for all the videos and tutorials!
Your videos are awesome! I am definitely using this technique in the morning. Merry Christmas and blessings going forward into the New Year!
About to have a huge party and both a brisket the size of my 7 year old, excited to do this
I love the hat. I miss Louis Miller BBQ in Taylor, Texas now that I live in Salt Lake City. Keep up the great work!
Im glad I found and watched this video, Im about 30 minutes out from cutting my first brisket. The hard part is waiting
Awesome vid ...doing my first brisket and had no idea about the 90 degree turn
Many or most "brisket" slicing knives have straight cut edges. I have the Dalstrong Gladiator 12" and it's nice for "smooth" meats like hams, turkey, commercial cooked meats but I find the straight edge, even though razor sharp, crumbles the bark on brisket and pork. I have since gotten a couple of 12" serrated knives and they work better. The 12" serrated Victorinox was too flexible for my liking although it cut brisket fine. The cheap Mercer 12" serrated knife from the local restaurant supply store seamed more ideal to me. Works great for cutting ribs too. I love working with the right tools for the job.
Thank you I have such a hard time cutting brisket. This was very helpful!!!
How did you have the restraint to not eat one of those pieces ?!? Amazing.
I am happy that I just watched it, Sunday will be my first Brisket day, pellet-smoking this for 12 people - you've saved me, man! Thank you!! +new Subscriber
I just made a brisket yesterday.... guess I need to go get another to try this out!
I will be re watching this before I cut my next one! Thank you for the video!
Nice commentary and very helpful! Thanks!
Great video I just learned something today.. I was always slicing it all the way across from the flat to the point was not aware you have to rotate the point well done sir thank you for this video
Honestly, one of the best food instructional videos I have seen... And I have seen a lot. Thanks for sharing this great video.
Thanks man, you’ve help me a ton last couple years! 🙏🏼
i know you’re this time caterer/bbq guy but why are you using a serrated bread knife?
The exact video and tutor I needed, an exact hour too late. 😂🤣😅 Thanks for the informative views.
What do you wear under your black latex gloves so you can handle the hot brisket?
Exactly what I needed to see. Slicing later. Cheers J.
Just sliced my first brisket I couldn't believe how juicy and tender it was
If Ii were to use a brisket for chili, 1) would you recommend to cook it first then cut it up 2) would you use either the flat, point or both for the chili and 3) what size cube would you use? Half inch ot inch size cubes?
Thanks
I seperate the point from the flat, scrape off ALL the inter muscular fat, and then slice them individually. This leaves the outside fat on the flat that you trimmed to thickness before cooking. And of course the point has all the fat in it you could possibly want anyway .Then serve a little of each to the guests and tell them to take a small bite of point with each bite of flat. Try it once.
Where do you find those tiny briskets I see in videos? Mine are always double that size.
Thanks for the tip [no pun]! I never remember how to cut this correctly after 16 hours or slavish pit affection. Very much appreciate getting to the point, without 20-30 minutes of background ego.
-enjoy!
Great video! What gloves are you using?
About to slice into my first one. Thanks for the tip and video!
This is a very well spoken and detailed guide, I thank you. Have a 2021 kickoff monster in paper nearing completion right now and this will certainly be the method for the cut :)
Hey...I know this video is old but I just smoked my first brisket overnight for brisket breakfast! This video was excellent for the beginner...it sliced up perfectly! Thanks for the video. One question...where did you get that apron?
Exactly what I needed! Thank you.
Just found your channel. This was awesome.
brisket candy hell yeah!!
Great info. I have a better understanding of slicing brisket. Thanks Jeremy
Here's a much better one from a far superior pitmaster:
th-cam.com/video/HXLgKVCelFc/w-d-xo.html
Thanks for a great video, well presented and informative - that is why I enjoy your videos.
Beautiful. Thanks for the demonstration. 👍👍🔥💥
Great simple explanation. Thanks.
After you cut away that side layer of fat on the point, do you start slicing from that side, or do you turn the point around and start slicing from the other side, making that "cliff" piece that last slice?
If you think you'll have leftovers, do you still slice the whole thing, or only what will be eaten immediately?
Love how he answers comments..
Thanks for the tip Jeremy.. I'm going to use this method on my next brisket cook. Thx.
Great video, good detail, not too long, stayed on subject. The way you sliced the point I applied to a brisket I smoked today, it resulted in less waste. Thanks!
Do you recommend a 10” or 12” slicing knife?
Thank you. So nervous to cut out brisket for Memorial Day!
How long and what temperature did you smoke this on? When do you wrap it? Looks good.
Great video and perfect slicing technique
Here's a much better one from a far superior pitmaster:
th-cam.com/video/HXLgKVCelFc/w-d-xo.html
Thanks for this video. Clearest I’ve seen. On top of google for a reason. Brisket in overnight just now. It’s a whopper. On lockdown so will be cooking, cooking, packing and sharing with friends who collect. 👌🏼
so did you just let it go overnight without spraying? I'm new to brisket just done my first last weekend and it turned out pretty good. I've seen videos' where they just cook them over night without spraying and some that do it every 30 - 45 minutes after two hours.
Here's a much better one from a far superior pitmaster:
th-cam.com/video/HXLgKVCelFc/w-d-xo.html
Excellent video! Love the leather apron! Where did you get it? I’ll buy one for sure
Looks good this on taco and shells chesse mac
If i take the Brisket out of the oven, at what temperature should the meat be before I start slicing it?
Always on point with your videos. Really helped me with my brisket cooking. Thanks!!
That first cut of the flat goes to the Pit Master.
Pitmaster privilege
Amen
That first cut goes to the wife so that she continues supporting my 16+ hour hobby.
What part of the brisket and how do you cut for competition?
This video was so helpful!! Thanks for sharing!!
Great job!! What’s a pencil?
How do you feel about separating the flat and point after cooking? It makes sense to me so you can slice each muscle in the correct orientation the whole way across, but I'm under the impression that it's considered somewhat heretical. I did it on my first brisket and I thought it worked great.
I agree seems better. th-cam.com/video/UsUg47aJofs/w-d-xo.html
That's what I did, too. I did make chunks out of the point after separating the two - then I ate most of the chunks. Pitmaster privilege.
Awesome
Tutorial!