Wow well done. Can see why you need a big brisket for competition, when it’s all said and done, your yield maybe as little 60%. What I do as a home cook is separate the point and flat before wrapping. At that point you can almost just tear them apart.
Drew This video was very informative thanks for taking the time to make it. I would like to know where to get the disposable cutting board you used in this video. Thanks again.
We don’t. The cost is just too great if you’re cooking Wagyu. Plus, most teams don’t have space to cook more than one. Time is also a factor when boxing; trying to go through too much meat can impact your ability to get it all done on time. Focus on one and do your best!
Great tutorial, TFS! Terry & Stephanie make some great products!
Very detailed video! Thank you👊
Excellent video!
Great info thanks!
Wow well done. Can see why you need a big brisket for competition, when it’s all said and done, your yield maybe as little 60%. What I do as a home cook is separate the point and flat before wrapping. At that point you can almost just tear them apart.
Drew
This video was very informative thanks for taking the time to make it. I would like to know where to get the disposable cutting board you used in this video. Thanks again.
You can find them at BoostYourBBQ.com! You can also use promo code: Smokecraft10 to save 10% on all your rubs and sauces!
Great video how do you know how long to smoke it after it’s trimmed like that
You’ll have to watch Part 2 to find out! 😉
Do you cook multiple briskets for a competition
We don’t. The cost is just too great if you’re cooking Wagyu. Plus, most teams don’t have space to cook more than one. Time is also a factor when boxing; trying to go through too much meat can impact your ability to get it all done on time. Focus on one and do your best!