@@jaredsacchieri1208I've done that to a whole turkey. I do a simple 12 hour brown sugar salt brine. After I season the skin, I add butter under the skin. 225 on my weber smoker 1 hour per lb, or till I get to 160°F reading😁👍👍 Make your own mayo😁
Did my first brisket this weekend on a small offset and it was a resounding success. Thank you for all the information you put out Bradley, I never could have had such a good first attempt without the content you put up!
I started doing this about a year ago. Everyone always wants the point end, and I was left with flat. Now I use that flat for burger, or pastrami. Best of all worlds in my opinion.
Bradley, you have just started a new craze. Slowly but surely we’ll start to see similar videos like this roll on out and dudes across the land will be wanting to cook up just the fatty. Well done, sir. Looked fantaste’tic.
Love separating the point. But if you're gonna say you're making burnt ends need to go all the way. Chef Tom showed this a couple years ago already. th-cam.com/video/Wacn_3WR-b0/w-d-xo.html
Way back when I started doing brisket I had an upright electric smoker and I always separated the flat and point because it was the only way to get a good render for me-I’m interested in trying this on one of my offsets
So temp do you go off of when your flat is 200 degrees but your point is 180 degrees after a 12 hour smoke. Do you wait for the point to reach 201? Will that dry out the flat?
The one butcher shop I cut at would get whole packers in and since the clientele was on the wealthy side and didn’t know how to cook or what good food is, they would ask for first cut (flats) only so I’d have extra points laying around and I’d bring them home and smoke them. Always good and they cook faster which is even better haha
My local supermarket selles the point and flat separately so been doing these for the last couple of years. Super fun to experiment with and not so many leftovers for my small family compared to a full brisket.
I feel a Brisket point end getting put on the chub box coming up next. Cooked some Pork steaks over the coals with a loving mop sauce. Through a Tritip in too and cooked with same method. Both were amazing so I say why not Brisket point too…
I do this when I make pastrami,,, cook point and flat separate. Flat make excellent sampler slices for a meat plater and the point makes unbelievable sandwich cuts
Awesome post👍👍, I'm glad you utilized that kewl looking smoker. That is one badass brisket, well done. I entered into a small bbq competition last week and finished 2nd. The Real PitMaster tried my food, told me that my brisket and pulled pork along with the sauce beat his, and said these folk they perfer no heat. He took my recipe for my BBQ sauce which was pretty awesome👍👍
Dude I think this is it, I think this is how most home brisket should be done. I don't have a lot of family to cook for so I'll just give the flat to my little brother to make jerky out of and demand half. Perfect!
This video was a game changer for me. I've been wanting to try brisket for a while, but couldn't justify making that much meat at once. Tried this over the weekend and got a good brisket and have hamburger meat ground up for this week. Whole new world here.
I have done this but, i literally just chop the whole brisket in half and include some of the flat just to make it take longer so i get a nice bark. No wrap at all. Right at 9 hours with one so far and it looks amazing.
My HEB up in pflugerville sells the point only, and the flats only, but they dont separate it correctly, they just cut the brisket in half. And they charge more per pound for it!
Just cooked a brisket this weekend using the foil boat method and the long rest for the first time. I ended up doing a 21hr rest because it finished cooking a lot quicker than I expected, and I wasn't having people over until 2pm on Sunday. It was still juicy and delicious, but I think that long of a rest was a weee bit too long. It ended up looking like chopped beef and not really holding its shape. Overall thought it was a neat little experiment and I still ended up with a fantastic tasting and tender brisket. Love the videos by the way. Keep up being awesome!
You should have cooked the lean end too so we could’ve got a comparison. I typically see the lean portion for sale at all the grocery stores so that would’ve been great info. None the less, this was an awesome idea👍🏼❤️
I've been wondering for a while now, why don't people separate the point and flat after cooking instead of slicing right across the middle? You definitely have one of the best BBQ channels!
Hey Bradley I don't know how much you read the comments but I have an idea that I think you might be able to figure out. One of my favorite Mexican treats is a pork tamale with red chili sauce. Of course you could smoke the pork for the filling but I'd love to see if there was a way to add some smoke flavor to the masa as well. Seems like something that is right up your alley..
I add smoke to my tamal masa by using the tallow I rendered from a brisket or pork shoulder I previously smoked. Depending if I’m making beef or pork tamales is the tallow I use. Hope this helps
Call me crazy, but I always separate my briskets. The flat cooks quicker and the burnt ends are so much more flavorful since all sides get rub and develop bark. I never understood why more people didn't do this regularly. And if you ask your butcher, they might have some point ends that they've cut off for someone who just wanted the flat especially around St. Patty's day.
I’ve done this a few times but luckily the Tom Thumb near me in Dallas sells the point and the flat separately. It’s only choice, but it’s nice to just buy a point when I want to do a cook like this.
The only difference should be timing though? That being said, I feel like the flat is perfect for pastrami/corned beef. The salt really locks in the moisture.
I did a 34.5 hour brisket for Memorial Day 🇺🇸... first time smoking a brisket, all that fat rendered out amazingly... made 12, 1/2lb 80/20 burgers with trimmings (first time) and then rendered the extra fat into beef talo (also first time)... all thanks to you Mr. Chuds...oh...and I bought that knife you have...razor sharp... found out the hard way 😂
I plan to rest a packer overnight in my oven in the foil boat...does the top dry out if my oven had a constantly running fan, even if the temp is 150-170°?
For years I request only point side when I buy brisket at my favorite bbq. Then I was thinking I wonder if places would sell only the point. Even though it's a year old this video was right down my alley.
You probably just started a whole new trend in Bbq! That is going to be my primary brisket from now on, for the very reasons you said, it’s just the two of us except for an occasional big gathering, and the point is always the preferred cut. The Bradley humor is alive and well with the “who to give the dry stuff to” and the “how YOU doing?” Eat the best and grind the rest! The rest is great for sausage, ground beef or tallow. Once in a great while I have seen points or flats sold separately, but it’s rare. Preferred cut, more point bark, shorter cook, you are a Genius! Thanks Brad!
Thank you Ridge for sponsoring this video get up to 40% off at ridge.com/chudsbbq
have you tried smoking your own turkey breast for sandwich meat?
@@jaredsacchieri1208 th-cam.com/video/8F_cEPGexlw/w-d-xo.html
Love ridge wallets! Been using one for 4 years! Never go back to the rear pocket wallet again.
One thing I love doing is after the rest. I caramelize BBQ sauce on both sides over a hot grill before I serve, but alot perfer it as is😁👍👍
@@jaredsacchieri1208I've done that to a whole turkey. I do a simple 12 hour brown sugar salt brine. After I season the skin, I add butter under the skin. 225 on my weber smoker 1 hour per lb, or till I get to 160°F reading😁👍👍
Make your own mayo😁
"Don't have to worry about which relative we give the dry stuff to" 😂😂😂
I was literally about to write a comment exactly like this one lol
Thats hilarious 😂😂😂
I was gonna write that too!!
I felt this in my soul
Give the dry stuff to the relative that just freeloads n never brings shit to the party 😂🎉😅
Did my first brisket this weekend on a small offset and it was a resounding success. Thank you for all the information you put out Bradley, I never could have had such a good first attempt without the content you put up!
I started doing this about a year ago. Everyone always wants the point end, and I was left with flat. Now I use that flat for burger, or pastrami. Best of all worlds in my opinion.
I use the flat for jerky. Big hit in my family
Bradley, you have just started a new craze. Slowly but surely we’ll start to see similar videos like this roll on out and dudes across the land will be wanting to cook up just the fatty. Well done, sir. Looked fantaste’tic.
😂
Reminds me of rib cap steaks... a steak of only the rich part of the richest part.
Love separating the point. But if you're gonna say you're making burnt ends need to go all the way. Chef Tom showed this a couple years ago already.
th-cam.com/video/Wacn_3WR-b0/w-d-xo.html
Way back when I started doing brisket I had an upright electric smoker and I always separated the flat and point because it was the only way to get a good render for me-I’m interested in trying this on one of my offsets
So temp do you go off of when your flat is 200 degrees but your point is 180 degrees after a 12 hour smoke. Do you wait for the point to reach 201? Will that dry out the flat?
That dog has consistently eaten better bbq than I have
Just once I wish I could be the “unofficial taste tester”. And I’ve been dying to see how this reverse flow cooker does. Can’t wait to see that video!
just jump like the dog Im betting you wont be disappointed
🐕
If I jump like the dog, will he make that little noise too? 😂
I forgot it was Tuesday morning. See this video made me happy!!!
Been separating packers for years. Family loves all the point burnt ends. There's more loss in the trim but, sausages are good too.
How long does it take to just smoke the point
The one butcher shop I cut at would get whole packers in and since the clientele was on the wealthy side and didn’t know how to cook or what good food is, they would ask for first cut (flats) only so I’d have extra points laying around and I’d bring them home and smoke them. Always good and they cook faster which is even better haha
“Nice and floppy” 😅 singing and dancing; you know for a fact it’s good!
Point is what I hide. Not a competition so I love it😋.
Just amazing. Great video. Now, let's do the flat.
This is the first video of yours I have found. You have to be the most entertaining bbq tuber in the world. Hahahaha.
Just bought a brisket this morning. Was wondering about just doing the point, so this video was timed perfectly! Going to do it tomorrow!
Great job. I love these chud cooking videos. Very educational on how to cut and smoke your meat. Thank you!!
How do you not have a million subs??…this man needs more subscribers.
Oh my Sweet Jesus 😱😱😱 That looks AAAAAMAZING!!!
Might need to try this for sure. Looks awesome
Outstanding, definitely giving another go at separating the point and flat for burnt ends this weekend
The “Meat Moan”compilation is the best part of the video! 😂 Thanks for all the bbq fun!
My local supermarket selles the point and flat separately so been doing these for the last couple of years. Super fun to experiment with and not so many leftovers for my small family compared to a full brisket.
That looks freaking AWESOME. Will have to try that next time around.
I feel a Brisket point end getting put on the chub box coming up next.
Cooked some Pork steaks over the coals with a loving mop sauce. Through a Tritip in too and cooked with same method. Both were amazing so I say why not Brisket point too…
I've been wanting to do this. Smoke the point and bring the flat for burgers or sausage
You’re making my mouth water here. Also, since I’m cooking on a Weber kettle, this cut makes a ton of sense!
I do this when I make pastrami,,, cook point and flat separate. Flat make excellent sampler slices for a meat plater and the point makes unbelievable sandwich cuts
I’m definitely trying this. Thanks Bradley
Been doing this a while. Easy to do in my Weber kettle. Plus get the best part. Supermarket here will do this for me.
Awesome post👍👍, I'm glad you utilized that kewl looking smoker. That is one badass brisket, well done.
I entered into a small bbq competition last week and finished 2nd. The Real PitMaster tried my food, told me that my brisket and pulled pork along with the sauce beat his, and said these folk they perfer no heat.
He took my recipe for my BBQ sauce which was pretty awesome👍👍
Dude I think this is it, I think this is how most home brisket should be done. I don't have a lot of family to cook for so I'll just give the flat to my little brother to make jerky out of and demand half. Perfect!
Yup….. gotta do it now!
I like doing cutting the fatty side and the leaner side in half. Similar idea, but you get normal slice thickness.
This video was a game changer for me. I've been wanting to try brisket for a while, but couldn't justify making that much meat at once. Tried this over the weekend and got a good brisket and have hamburger meat ground up for this week. Whole new world here.
I'm definitely going to do this and slice the flat thinly for Korean BBQ.
I'll be doing this Brad - Thanks for the inspiraation! - Cheers!
Now I want some burnt ends at 8:00 in the morning!
Lol, no shit. I wouldn’t mind a fold over.
I have done this but, i literally just chop the whole brisket in half and include some of the flat just to make it take longer so i get a nice bark. No wrap at all. Right at 9 hours with one so far and it looks amazing.
Wow looks amazing!
Best boot snake yet
Love it bro, keep em coming.
Excellent looking moist berskit!
Great content as usual, thanks so much for sharing!
It’s the best. More bark more better. I love cooking just the point.
I am totally doing this!
Man run it fast and hot! 300 for 3 hrs + 45 minute rest! Good as gold.
My HEB up in pflugerville sells the point only, and the flats only, but they dont separate it correctly, they just cut the brisket in half. And they charge more per pound for it!
Just cooked a brisket this weekend using the foil boat method and the long rest for the first time. I ended up doing a 21hr rest because it finished cooking a lot quicker than I expected, and I wasn't having people over until 2pm on Sunday. It was still juicy and delicious, but I think that long of a rest was a weee bit too long. It ended up looking like chopped beef and not really holding its shape. Overall thought it was a neat little experiment and I still ended up with a fantastic tasting and tender brisket. Love the videos by the way. Keep up being awesome!
Always breaking the mold Love the content, keep up the great work.🍻
Brad over here doing the Lord's work!! Loooove iiittt!
Love your videos 😊
Use the flat for some awesome Pastrami!
I don’t like having so much meat around after cooking a brisket, so Great idea! And congrats on 300k.🎉
Grind the flat with a chuck roast and make amazing burgers.
Great job! Now can you do another video of what you can do to smoke the other half (the flat) without it drying out or being tough?
This is a great cook and video!
I doing exactly this in a few days! I bought a brisket just for fun, so I guess I’ll have to try it out and keep the lean to grind…
You should have cooked the lean end too so we could’ve got a comparison. I typically see the lean portion for sale at all the grocery stores so that would’ve been great info. None the less, this was an awesome idea👍🏼❤️
I would take the dry part! some kind of dip, good to go..
I've been wondering for a while now, why don't people separate the point and flat after cooking instead of slicing right across the middle? You definitely have one of the best BBQ channels!
If you separated the point and flat after cooking, you would be missing a lot of bark on the point. This way maximizes bark
" aaah!, somebody called the cops on me because this is so good"! lol
Hey Bradley I don't know how much you read the comments but I have an idea that I think you might be able to figure out. One of my favorite Mexican treats is a pork tamale with red chili sauce. Of course you could smoke the pork for the filling but I'd love to see if there was a way to add some smoke flavor to the masa as well. Seems like something that is right up your alley..
I add smoke to my tamal masa by using the tallow I rendered from a brisket or pork shoulder I previously smoked. Depending if I’m making beef or pork tamales is the tallow I use. Hope this helps
@@miraclemartinez6782 That sounds amazing. Makes perfect sense. Thanks!
Our Sam's club has just the point at times. Got a few in the freezer. It's same price as whole packer
Call me crazy, but I always separate my briskets. The flat cooks quicker and the burnt ends are so much more flavorful since all sides get rub and develop bark. I never understood why more people didn't do this regularly. And if you ask your butcher, they might have some point ends that they've cut off for someone who just wanted the flat especially around St. Patty's day.
Thanks for another great vid! Can you give us the recipe for the beet bbq sauce, please. Just at small saucepan size not the commercial quantity
Cook that flat by itself! Let’s see how good you really are!
I’ve done this a few times but luckily the Tom Thumb near me in Dallas sells the point and the flat separately. It’s only choice, but it’s nice to just buy a point when I want to do a cook like this.
What are they charging for the point at your TT and where is it?
My Guy ! that's was Awsome to watch ! I love all your videos , just letting you know HEB sells both just the Flat or the Point for next time ! 🔥💨🥩
Would love to see a video of you making sausage with the lean part of a brisket in the future! Where else you'd grab the fat from etc etc.
I was wondering where the boot snake was gonna pop up, was not expecting that cut away though 😂😂😂
It's a good technique..another good ones cutting one right down the center..you don't save on cook time granted but it's great for the small family
It’s very hard to find anything except the flat part of brisket in the UK. Please show us how to cook flat brisket on its own. Thank you
The only difference should be timing though? That being said, I feel like the flat is perfect for pastrami/corned beef. The salt really locks in the moisture.
He did a brisket flat video almost exactly a year ago
You could use the Flat to make some Corned Beef or Pastrami too. Not a bad idea I'd say. 👌
Was hoping for a reverse-flow cook but this is still cool.
I did a 34.5 hour brisket for Memorial Day 🇺🇸... first time smoking a brisket, all that fat rendered out amazingly... made 12, 1/2lb 80/20 burgers with trimmings (first time) and then rendered the extra fat into beef talo (also first time)... all thanks to you Mr. Chuds...oh...and I bought that knife you have...razor sharp... found out the hard way 😂
Do you ever make pastrami, I tried this past Christmas and it came out pretty good,
I plan to rest a packer overnight in my oven in the foil boat...does the top dry out if my oven had a constantly running fan, even if the temp is 150-170°?
Can you explain the hold in toaster oven remark? I’m pretty new to this!
For years I request only point side when I buy brisket at my favorite bbq. Then I was thinking I wonder if places would sell only the point. Even though it's a year old this video was right down my alley.
"Which family member you're going to give the dry stuff to" 😂😂😂
Hmmmmm..... I just recently remembered that I have a point in the freezer. Time to thaw it out prior to the weekend!
“Someone called the cops on me cuz this is so good” 😂😂😂😂
What do you do when the point is 205 and tender pro through and the flat is 192 in a little stiff do you leave it on or not?
I see flats sold at the store but never the points. Wonder what the do with the points?
What are you gonna do with the flat? Pastrami?
I believe for home cooking the flat should put to mince alway.
I wish I could buy just a point. Plenty of flats only around here but what happens to the points?
I've done this a few times. Make the flat for dinner one night, and save the point to make some burnt ends some other time.
Heck yeah!
You should make corned beef or pastrami out of the flat
thanks for the video been brainstorming on how to cut one in half now i see how cooking a whole one is just to much meat sometimes
Porter Road Meats buddy... you can order just the (brisket) point from Porter Road... I picked mine up during my last trip into Nashville...
Slice it in half lengthwise before you start and you double your burnt ends if that’s what you like which I do.
4:35 About 21g per 100 calories. You're welcome, guys and gals!
Separate point/flat. Smoke both to 160. Wrap point and continue to 195. Braise flat with onions and a bottle of wine
You probably just started a whole new trend in Bbq! That is going to be my primary brisket from now on, for the very reasons you said, it’s just the two of us except for an occasional big gathering, and the point is always the preferred cut. The Bradley humor is alive and well with the “who to give the dry stuff to” and the “how YOU doing?” Eat the best and grind the rest! The rest is great for sausage, ground beef or tallow. Once in a great while I have seen points or flats sold separately, but it’s rare.
Preferred cut, more point bark, shorter cook, you are a Genius! Thanks Brad!
not a new trend my grand has been doing this for years yet glad he is spreading the good news :)
I think you should do this again but cook both the point and flat as separate cuts at the same time.
How long did it take to smoke this one? I need some guidance. How wide was this point also?
Looks good.. I still like the flat though. I'll eat that dry stuff hah 🍻
I feel like you’d be someone to appreciate the term we use for a one piece of bread sandwich: Bender