You are still one of my favorite people to follow on here. But i really miss you guys being yourselves in the back yard. Something about the studio just isn't the same. Love your recipes and sauces also.
Thank you for your talent Susie. I have only used a smoker once so this was a lesson to learn. It turned out great! A tad bit dry, but the burnt ends were awesome. I was trying to time my Thanksgiving dinner so I over cooked just a bit, but the flavor was fantastic
Yep, what a great find...now a follower. I've cooked several briskets and this straightforward video explains alot of what I've experienced, done wrong, and will change (this weekend!). Thank you--well done!
I've done this before with great results and just did it on a huge 24lb packer. I've never done the full point as burnt ends, so I'm going to try it with this one. Great knife skills and amazing cook. I liked the video and subscribed to your channel.
I'm going to do the exact same thing right now separate a brisket and season it up and it's going to be about a 16 hour smoke almost a 20 lb brisket for tomorrow. Can't wait to use this method.
I did a 9hr cook yesterday and wasn’t satisfied with the results between my flat and point. This is such a great technique. Going to separate them from now.
❤❤ yesterday I cooked my second brisket. The first time doing the whole brisket with both the point and the flat terms I didn’t know prior to this video. I have found a little niche wear get highest quality proteins at deeply discounted prices. One time it will be Salmon. The next it will be filets. And then lamb steaks. This time it was this brisket that was marked down $17. My 1st experience cooking a brisket was virtually a terrible experience. I searched for how to cut a brisket in half thinking I didn’t want to cook the whole thing for my wife and I. This video was the 1st thing to pop up and wow am I great full that it was. As I stated in my post early yesterday, I do not have a fancy grill it’s old school as in I have had it 25 years or so and it was built from old repurposed oil filled pipe. And I have one of the dual gas and charcoal grills. The old one worked perfectly I was able to keep the temperature within about an 80 degree window. I had one issue that was due to me finishing in the dark. 1 of the corners got unwrapped and I didn’t catch it and so it dried it out some. The other grill did ok but it was much more difficult to maintain the temperature in it. The cooking temperature got up to 350 for a period and I failed to cut the air out of it so it cooked a little faster and the paper caught which charcoaled a small portion of the point which was very irritating. After it was all said and done the burnt ends were amazing good. They literally were like eating candy as the host made reference to being the goal. I have never been a huge burnt ends fan but let me tell you these were fabulous. The flat part turned out great as well but I can only imagine how much better they would have been if the end had not been opened causing it to dry out. I can only imagine that it dried it out considerably. That being said they were still really good. I highly recommend this tutorial it’s by far the best. I can’t wait to delve deeper into this page and find other gyms. I don’t know this lady but I can’t wait to become more aquatinted with her. Thank you my new friend. This was simply the best. I may have to just by some of your products to support you. Thank you from the Boring family.
I use to trim mine out, not quite that much. I learned that cooking it whole, with all the fat helps insulate the meat, and I remove what's left at the end. It looked like the meat did not rest enough, and was smoking hot when you cut it. All that being said I like your videos and enjoyed watching you seperate the point and flat. It's always nice to have options.
Great video. Thanks for showing us the way! I came here to learn how to separate the point and flat. But I learned so much more things I’m going to try. One question: What do you think about injecting marinade of some kind into the meat before cooking?
Try wrapping later for an experiment. Around 180ish will give a darker, crispier bark. You can catch the drippings with a water pan and put them in when wrapping to keep it from getting dry on the bark.
I've smoked 7 or 8 briskets so far and have followed Susie's recipe, times/temps, very closely until the last one - I waited until the internal temp was up to around 177°-ish before pulling it off, wrapping and putting it back on... Pulled it off at 205° and let it rest for about 1.5 hrs... It turned out fantastic! Great bark, wonderful flavor and very juicy! I'm new to the Smoker World, about 8 months and was a bit hesitant to make adjustments to Susie's already delicious recipe with such an expensive hunk of meat but, it turned out great and helps build confidence in this yummy world of Backyard Cookin! 😁 🍻🤠🇺🇲 Cheers!
@@Kjellmclean yeppers, ice done maybe 20 total now. I also bought the full top rack and put the brisket fat side up and water pan below. I pour the drippings back all over the brisket when I wrap for the last part of the cook
So I don’t have a smoker but I have a old school steel oil field scrap made grill. I have the temperature about right and I’m using a charcoal, mesquite pellet, & mesquite wood chunks that I am cooking with. When you put the meat on do you turn them or just leave because of the low temperature that it’s cooking at
How did you cut the point at first with the grain Or against grain... I've had burnt ends And they're very tough because they didn't cut them properly.... Your thoughts
I've never worked in the food industry but the use of gloves has always puzzled me. I initially assumed the goal was to keep potential germs on your hands from touching the food. But it seems the way I see them most often used is that the goal is to keep your hands clean because once the gloves come one people touch everything with them. Mustard and seasoning in this case but I also see cash registers, handles of warmers, knives, etc. When I prep meat at home I try to only touch the meat with them and take them off for everything else. I go through about 3 sets each time.
Only after cooking. I hate having the grains running in both directions. I cut away as much of that fat seam as I can after separating the point and flat. No one likes it or eats it. Just the thin layer of fat on bottom is fine(which is partially on the point and flat) is fine.
I'll buy them the minute they are available. Can you let me know? By the way, I separated a brisket yesterday and its sitting in the oven finishing now. Splitting is great for us. We eat the point now and freeze the flat for soup. @@Heygrillhey
I’m thinking of giving this a try. My family needs burnt ends every time and then I get into a juggling match trying to rest the flat after slicing and cooking the burnt ends. This seems like the way. What would be a down side to this method?
@@Heygrillhey I can guess why they said never. The trimming. Honestly, that was a beautiful brisket. Trimming it up like that, was a bit hard to watch. Because the fat and meat are separated, it looks as though the fat doesn't render. Also, I still cook my New York strips the way you do.
You are still one of my favorite people to follow on here. But i really miss you guys being yourselves in the back yard. Something about the studio just isn't the same. Love your recipes and sauces also.
Hands down one of the best most detailed brisket video i have ever watched. Going to try your method on labor day weekend
Agreed, very well done
This may be the best "how to" brisket video I've ever seen. Perfection. Nice job guys!
I've never seen the separating but the results were spot on
How come you can buy just a flat but not just a point. Great video enjoyed the cook. Great job on that one
Thank you for your talent Susie. I have only used a smoker once so this was a lesson to learn. It turned out great! A tad bit dry, but the burnt ends were awesome. I was trying to time my Thanksgiving dinner so I over cooked just a bit, but the flavor was fantastic
Yep, what a great find...now a follower. I've cooked several briskets and this straightforward video explains alot of what I've experienced, done wrong, and will change (this weekend!). Thank you--well done!
Burnt ends in chili is amazing.
Awesome!! Another excuse to cook a brisket as well.
Yummy!!1 I've got one in the freezer that is now calling my name!! Love watching your videos and love your recipes!!
BBQ and a white shirt...the definition of courage. Great video Susie Q! Suzy 'Cue!
At this point I may just only cook my briskets this way. Awesome video and one of the best channels on youtube for BBQ.
I've done this before with great results and just did it on a huge 24lb packer.
I've never done the full point as burnt ends, so I'm going to try it with this one.
Great knife skills and amazing cook. I liked the video and subscribed to your channel.
That looks so amazing
That's what I will be cooking next some Brisket. I like the both ways that it was made. Will be ordering from your company tomorrow.
There will be a new kit hitting the store tomorrow or Thursday, so keep you eye out! Thank you Robert!
Great brisket recipe
I've seen other videos on seperating the point and flat seems like a great idea. This video shows a great way to seperate the two.
I'm going to do the exact same thing right now separate a brisket and season it up and it's going to be about a 16 hour smoke almost a 20 lb brisket for tomorrow. Can't wait to use this method.
I loved the separation of the flat from the point, and that looks absolutely delicious!!
This was great!! Definitely doing it this way next time.
I did a 9hr cook yesterday and wasn’t satisfied with the results between my flat and point. This is such a great technique. Going to separate them from now.
Wow. Awesome video and very informative. Trying this for our next one.
❤❤ yesterday I cooked my second brisket. The first time doing the whole brisket with both the point and the flat terms I didn’t know prior to this video. I have found a little niche wear get highest quality proteins at deeply discounted prices. One time it will be Salmon. The next it will be filets. And then lamb steaks. This time it was this brisket that was marked down $17. My 1st experience cooking a brisket was virtually a terrible experience. I searched for how to cut a brisket in half thinking I didn’t want to cook the whole thing for my wife and I. This video was the 1st thing to pop up and wow am I great full that it was. As I stated in my post early yesterday, I do not have a fancy grill it’s old school as in I have had it 25 years or so and it was built from old repurposed oil filled pipe. And I have one of the dual gas and charcoal grills. The old one worked perfectly I was able to keep the temperature within about an 80 degree window. I had one issue that was due to me finishing in the dark. 1 of the corners got unwrapped and I didn’t catch it and so it dried it out some. The other grill did ok but it was much more difficult to maintain the temperature in it. The cooking temperature got up to 350 for a period and I failed to cut the air out of it so it cooked a little faster and the paper caught which charcoaled a small portion of the point which was very irritating. After it was all said and done the burnt ends were amazing good. They literally were like eating candy as the host made reference to being the goal. I have never been a huge burnt ends fan but let me tell you these were fabulous. The flat part turned out great as well but I can only imagine how much better they would have been if the end had not been opened causing it to dry out. I can only imagine that it dried it out considerably. That being said they were still really good. I highly recommend this tutorial it’s by far the best. I can’t wait to delve deeper into this page and find other gyms. I don’t know this lady but I can’t wait to become more aquatinted with her. Thank you my new friend. This was simply the best. I may have to just by some of your products to support you. Thank you from the Boring family.
Thanks, Susie, This video is a fantastic help .
I use to trim mine out, not quite that much. I learned that cooking it whole, with all the fat helps insulate the meat, and I remove what's left at the end. It looked like the meat did not rest enough, and was smoking hot when you cut it. All that being said I like your videos and enjoyed watching you seperate the point and flat. It's always nice to have options.
Great video. Thanks for showing us the way! I came here to learn how to separate the point and flat. But I learned so much more things I’m going to try. One question: What do you think about injecting marinade of some kind into the meat before cooking?
Great job
Try wrapping later for an experiment. Around 180ish will give a darker, crispier bark. You can catch the drippings with a water pan and put them in when wrapping to keep it from getting dry on the bark.
I've smoked 7 or 8 briskets so far and have followed Susie's recipe, times/temps, very closely until the last one - I waited until the internal temp was up to around 177°-ish before pulling it off, wrapping and putting it back on... Pulled it off at 205° and let it rest for about 1.5 hrs... It turned out fantastic! Great bark, wonderful flavor and very juicy!
I'm new to the Smoker World, about 8 months and was a bit hesitant to make adjustments to Susie's already delicious recipe with such an expensive hunk of meat but, it turned out great and helps build confidence in this yummy world of Backyard Cookin! 😁
🍻🤠🇺🇲 Cheers!
@@Kjellmclean yeppers, ice done maybe 20 total now. I also bought the full top rack and put the brisket fat side up and water pan below. I pour the drippings back all over the brisket when I wrap for the last part of the cook
What's the brand name of your knife?
Awesome video, the not wearing a Hey Grill Hey shirt kept throwing me off 😂
So I don’t have a smoker but I have a old school steel oil field scrap made grill. I have the temperature about right and I’m using a charcoal, mesquite pellet, & mesquite wood chunks that I am cooking with. When you put the meat on do you turn them or just leave because of the low temperature that it’s cooking at
Usually I just leave it alone! I only turn stuff when cooking like this if one side is cooking a little faster than the other.
Great video!!
Similar environments (living in Alaska), I look forward to some of your winter BBQ smoking videos
After it reaches temp can I just turn off the smoker and let it rest in it just asking
What’s the brand of the fillet knife you use in this video?
I cooked just a flat one time and it was great. I want to try the point and flat, I just don't know if I have the patience.
I want to do a flat too, last time I did a brisket I had way too much left over.. if that was a bad thing.
How did you cut the point at first with the grain Or against grain... I've had burnt ends And they're very tough because they didn't cut them properly.... Your thoughts
you should do prime rib burnt ends if possible.
What are the yellow and black gloves you're wearing?
They’re a product we’re developing! Stay tuned!
Awesome! I’m hungry:)
I've never worked in the food industry but the use of gloves has always puzzled me. I initially assumed the goal was to keep potential germs on your hands from touching the food. But it seems the way I see them most often used is that the goal is to keep your hands clean because once the gloves come one people touch everything with them. Mustard and seasoning in this case but I also see cash registers, handles of warmers, knives, etc. When I prep meat at home I try to only touch the meat with them and take them off for everything else. I go through about 3 sets each time.
I am immediately with full packer lol i have to try it now
@heygrillhey Once you have separated the point from the flat, can you freeze one part to smoke later or should you smoke it first, then freeze it?
I'd separate them and then freeze what you don't use!
I use the flat for sausage/hamburgers...smoke the point since that is what people really want
Doing this right now. Got six people to feed for dinner. 👌👌
My pk grill wont allow me to cook a intact brisket, i have to separate it every cook. One plus is the cook time is dramatically reduced
Only after cooking. I hate having the grains running in both directions. I cut away as much of that fat seam as I can after separating the point and flat. No one likes it or eats it. Just the thin layer of fat on bottom is fine(which is partially on the point and flat) is fine.
Do you cut against the grain on the point?
Yes!
Where did you get those gloves??
They're a Hey Grill Hey product coming soon!
I'll buy them the minute they are available. Can you let me know? By the way, I separated a brisket yesterday and its sitting in the oven finishing now. Splitting is great for us. We eat the point now and freeze the flat for soup. @@Heygrillhey
does it cook a bit faster?
Yes, it will cook a bit faster.
I separate them all the time for the same reason. Nice brisket flat and to make the burnt ends separate.
I’m thinking of giving this a try. My family needs burnt ends every time and then I get into a juggling match trying to rest the flat after slicing and cooking the burnt ends. This seems like the way. What would be a down side to this method?
That decal fat won’t render down
How do you keep your hair out of the food?
Wow there’s a lot of fat on it mine doesn’t have near that much fat on it
You're the bomb mom
I don't understand why you didn't leave a fat cap on the briskets
You must have close to 6 lbs of fat who picked out that brisket
Never
Why not?
@@Heygrillhey I can guess why they said never. The trimming. Honestly, that was a beautiful brisket. Trimming it up like that, was a bit hard to watch. Because the fat and meat are separated, it looks as though the fat doesn't render. Also, I still cook my New York strips the way you do.
bunk
you are so beautiful
Hair not tied back/ no hair net....🙅🏾♂️🙅🏾♂️🙅🏾♂️🤢🤢
Cooking for my family in my own backyard. I'm not wearing that stuff lol.
@@Heygrillhey😂 this guy