Of all the millions of brisket trimming videos I've watched, particularly separating the point and the flat, this one made it crystal clear! You went straight to it! Thank you!
Im a Costco meat cutter, you’ve helped increased my meat cutting arsenal. This time of the year, brisket is high in demand for my warehouse. Thank you!
BEST, clearest video yet on how to separate point from flat. Huzzah. You put the point side down which seems to work much better than point up. That was my mistake... or so I think. Thanks
Hi David, I haven't smoked a brisket in about 5 yrs so brushing up. Thank you for the video very helpful. I have a vertical propane smoker. What would you suggest. Putting the flat at the bottom closest to the water pan and the point above it? Or the opposite, point closest to the heat near water pan and flat above it? I may not have room on one rack to put both. I live in Edmond, OK. Btw👍
help!! smoking at home d I leave the two intact and after cutting the connective fat betwee the two lay it flat back down and smoke it all as one, or do I pick n choose which one (or both) to smoke??? I'm having a hell of a time with this
Please help: I'm a newbie and bought a brisket that's too big for my home smoker, plus it's only two of us and we can't eat that much. Will it ruin the brisket if I cut it into thirds?
I dont trim the fat its the best part. Cook it fat side up. The fat will melt into the brisket and flavor the hell out of it. If you dont like fat the individual can cut it off when serving. collect the drippings and make au jus.
That is true but if cooking American beef, the fat does't start to melt till around or after 170 degrees. By then I'm wrapping and the fat hasn't started to even melt. I let the wrap cycle do exactly what your talking about. I use the fat as a barrier from my heat flow due to witch cooker I'm on. If the air flow comes from them top fat is on top and if it comes from the bottom it is on the bottom. We really appreciate your comments and I agree fat is flavor. I bet both ways turn out a killer brisket. Just goes to show you when smoking there is not any one way to do it. Once again thanks for taking the time to tell us your way.
Oh for sure. I've been cooking for years. Not much experience with bbq. Chefs will have screaming matches over the best way to cook a simple hamburger. LOL. What do you do with the fat when trimmed?
Pretty strange to use a boning knife for trimming. Also, cutting towards your body or your assisting hand is a big no-no. Additionally one should wear some protective gear, metal gloves at the least. This is so not "butcher"-style... Other than that, he precisely explained how to cut it for American style bbq... Which is, what I needed to know, since a customer ordered it trimmed for that. 😉 Thank you.
What do you think a boning knife would be used for then. Its for trimming and boning. Cutting towards your hand happens everyday when you do this 8-10 hours a day.
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this is the BEST trimming and separation of the two brisket muscles I've ever seen to date. thank you!
Of all the millions of brisket trimming videos I've watched, particularly separating the point and the flat, this one made it crystal clear! You went straight to it! Thank you!
Im a Costco meat cutter, you’ve helped increased my meat cutting arsenal. This time of the year, brisket is high in demand for my warehouse. Thank you!
Thu Phat what a great compliment that is of you to share. Thanks.
That knife! And really great and knowledgeable without being condescending or arrogant.
Best video I've seen on how to deal with a brisket. Succinct and very useful, especially showing how to separate the flat and the point. Subscribed.
Thank you. This will help another.
thank you, I'm in process of being a meat cutter, and we trim briskets like this for customers , this video was very helpful
Very sharp knife!! You are a master!!!
BEST, clearest video yet on how to separate point from flat. Huzzah. You put the point side down which seems to work much better than point up. That was my mistake... or so I think. Thanks
Great video. Short and sweet. Good info. Good cuts. Thanks
Great tutorial! You make it look easy :)
Excellent, excellent, excellent my friend!!!
Thanks
Doing my first brisket tomorrow and used your videos today! Thank you for making it so clear and easy
Your videos are very helpful, thank you!
That point marbling looked good
This is extremely helpful! Thank you!
Love the video!
Ahh, I knew you looked familiar. BBQ Pitmasters show with Myron.
Great video to save my meat!!!!
Thanks for this!
My pleasure!
do you have any classes or tutorials coming up?
Nice job
this guy is smart
Very nice video.
What knife are you using?
It is a RH Forschner 6 inch semi still boning knife.
Nice video, when is the comp trim video going live?
It will be post in a couple weeks
Great, would love to see how you guys approach it. Are you splitting the brisket for comps too? If so, how is that affecting your cook times?
The video is complete except final editing. It will show you how we trim, but due to timing we can't get into actual cooking techniques.
What kind of knife
What kind of boning knife do you use? It looks fabulous.
It is a RH Forschner 6 inch semi still boning knife.
Outstanding! What brand knife are you using? A sharp knife can be your best friend when it comes to bbq!
Looks to be a Victorinox Fibrox 6” Boning semi-flex.
David, do you separate the point and flat for normal backyard cooks?
Hi David,
I haven't smoked a brisket in about 5 yrs so brushing up. Thank you for the video very helpful. I have a vertical propane smoker. What would you suggest. Putting the flat at the bottom closest to the water pan and the point above it? Or the opposite, point closest to the heat near water pan and flat above it? I may not have room on one rack to put both. I live in Edmond, OK. Btw👍
Glad it was helpful!
How much was this brisket?
help!! smoking at home d I leave the two intact and after cutting the connective fat betwee the two lay it flat back down and smoke it all as one, or do I pick n choose which one (or both) to smoke??? I'm having a hell of a time with this
I cook both each time we cook.
is that a cimeter or breaking or boning knife?
Zach Piser this is a 6 inch boning knife.
I wonder, is your brisket slightly frozen or something? Looks like it's stiff and cutting well.
No it was entirely thawed.
Please help: I'm a newbie and bought a brisket that's too big for my home smoker, plus it's only two of us and we can't eat that much. Will it ruin the brisket if I cut it into thirds?
No it will not hurt anything.
@@ButcherBBQ thx a million
So this is for cooking at home. I'm sure you don't do this for competition.
Our next one will be for Comp cooking
there's NO WAY that he was reading
from a cue card to the left of the camera lens .. NO WAY ! :^)) g o o d m o r n i n g e v e r y b o d y .......
No I had the camera off set. I was always told to never look at the camera. After doing this one I quit. It looked odd.
I dont trim the fat its the best part. Cook it fat side up. The fat will melt into the brisket and flavor the hell out of it. If you dont like fat the individual can cut it off when serving. collect the drippings and make au jus.
That is true but if cooking American beef, the fat does't start to melt till around or after 170 degrees. By then I'm wrapping and the fat hasn't started to even melt. I let the wrap cycle do exactly what your talking about. I use the fat as a barrier from my heat flow due to witch cooker I'm on. If the air flow comes from them top fat is on top and if it comes from the bottom it is on the bottom. We really appreciate your comments and I agree fat is flavor. I bet both ways turn out a killer brisket. Just goes to show you when smoking there is not any one way to do it. Once again thanks for taking the time to tell us your way.
Oh for sure. I've been cooking for years. Not much experience with bbq. Chefs will have screaming matches over the best way to cook a simple hamburger. LOL. What do you do with the fat when trimmed?
BTW, I own and operate a food truck. Are you standing in a food truck in this video?
LOVE the notching idea BTW
I mix it in the trimmings we cut off to make burgers.
Pretty strange to use a boning knife for trimming. Also, cutting towards your body or your assisting hand is a big no-no. Additionally one should wear some protective gear, metal gloves at the least.
This is so not "butcher"-style...
Other than that, he precisely explained how to cut it for American style bbq... Which is, what I needed to know, since a customer ordered it trimmed for that. 😉
Thank you.
What do you think a boning knife would be used for then. Its for trimming and boning. Cutting towards your hand happens everyday when you do this 8-10 hours a day.