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Brisket coaching session please

Good morning everyone!  As I see a ton of snow in Maryland I am gaining the courage to try a brisket.  I have read a lot on what to look for in purchasing and cooking.  I see that a whole packer is more forgiving.  I am more curious on the actual carving.  I understand that you cut across the grain.  How do you remove the point?  I then understand that you cut that into chunks and put back on the egg with sauce for burnt ends. 
Would someone be kind enough to take pictures of the actual steps on the next cooks carving?  I realize that this is a pain in the butt and I do appreciate it.

I suppose that I could just as easily go check on YouTube for a video.  I just thought of that...

Thanks everyone!  I really enjoy this forum.
Chester, MD

Comments

  • DIADDIAD Posts: 186


    I found this.

    Agree?
    Chester, MD
  • grege345grege345 Posts: 3,515
    I watch franklins videos. He's the man! This is the first in his series on YouTube
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • grege345grege345 Posts: 3,515
    Where you at. It doesn't say in your sig?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • lousubcaplousubcap Posts: 12,723

    Opinion here (and we all know what those are worth...) but the point is the best eats of the brisket.  I don't do burnt ends for that reason.  The Franklin videos will solve your brisket process questions.  Enjoy the cook!

    BTW-welcome aboard and enjoy the journey!

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • GriffinGriffin Posts: 7,569
    You don't have to do burnt ends, you can slice. I'd monitor the flat until it is done, then bring it in and take the point off. It should be fairly easy, the back end of a knife (no tthe sharp side) will usually be able to seperate it at the fat line between the two muscles. Then you can either put the point back on for awhile if needed, or chop it up for burnt ends and put it back on.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • R2Egg2QR2Egg2Q Posts: 1,656
    @DIAD - IMO, you should forget what you saw in that video you posted and pay attention to the Franklin video.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • cazzycazzy Posts: 8,899
    @DIAD That video you posted is the worst f*&^ing video i've seen in my life!  If I handed that guy my brisket to carve and he did that to it, I would punch him in his DAMN face!!!!!!!!

    Work so hard to get great bark and this joker just scrapes it off!  OMG...it makes me mad that he did that and actually documented that to teach a bunch of harmless souls to murder a cooked brisket.  I've also never seen someone put the seperated point back on the flat and carve them together.

    This guy definitely was not from Texas!!!!!!
    Just a hack that makes some $hitty BBQ....
  • GQuizGQuiz Posts: 699
    Make sure to add that to the Pet Peeve thread. I know the separation is at an angle. @griffin, ,You really use the back edge of the knife? Will have to try that next weekend.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • calikingcaliking Posts: 9,158
    I'm no expert, but a good tip given to me was to get the floppiest packer you can find. You want less of the hard fat.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • cazzycazzy Posts: 8,899
    YES!!!!! Success or failure starts at the meat market!! You want something malleable and floppy. I want to pick up the packer by the point and see the flat bend down like a diving board.
    Just a hack that makes some $hitty BBQ....
  • GriffinGriffin Posts: 7,569
    GQuiz said:

    Make sure to add that to the Pet Peeve thread. I know the separation is at an angle. @griffin, ,You really use the back edge of the knife? Will have to try that next weekend.

    Done right I've seperated it by sliding my gloved hand between them.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokeyPittSmokeyPitt Posts: 9,327
    cazzy said:
    @DIAD That video you posted is the worst f*&^ing video i've seen in my life!  If I handed that guy my brisket to carve and he did that to it, I would punch him in his DAMN face!!!!!!!!

    Work so hard to get great bark and this joker just scrapes it off!  OMG...it makes me mad that he did that and actually documented that to teach a bunch of harmless souls to murder a cooked brisket.  I've also never seen someone put the seperated point back on the flat and carve them together.

    This guy definitely was not from Texas!!!!!!
    Just to clarify @Cazzy...you approve or disapprove of this method of slicing??

    :P

    It seems to me if there is this much fat on the brisky post cook, he didn't do a very good job trimming pre-cook.   Franklin video does a good job of showing how to trim, but it also takes a little practice.  My first packer I was worried about cutting off too much fat, and I left too much on.  




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • lousubcap said:

    Opinion here (and we all know what those are worth...) but the point is the best eats of the brisket.  I don't do burnt ends for that reason.  The Franklin videos will solve your brisket process questions.  Enjoy the cook!

    BTW-welcome aboard and enjoy the journey!

    +1 regarding the point. That is where the best flavor is. I am starting now to have my butcher make chili meat for me and I smoke only the point. Watch the Franklin videos to see how to slice the point. Smoking only the point provides less time cooking and much more favorable meat, in my opinion.

    Springram
    Spring, Texas
    LBGE and Mini
  • cazzycazzy Posts: 8,899
    edited February 2014
    cazzy said:
    @DIAD That video you posted is the worst f*&^ing video i've seen in my life!  If I handed that guy my brisket to carve and he did that to it, I would punch him in his DAMN face!!!!!!!!

    Work so hard to get great bark and this joker just scrapes it off!  OMG...it makes me mad that he did that and actually documented that to teach a bunch of harmless souls to murder a cooked brisket.  I've also never seen someone put the seperated point back on the flat and carve them together.

    This guy definitely was not from Texas!!!!!!
    Just to clarify @Cazzy...you approve or disapprove of this method of slicing??

    :P

    It seems to me if there is this much fat on the brisky post cook, he didn't do a very good job trimming pre-cook.   Franklin video does a good job of showing how to trim, but it also takes a little practice.  My first packer I was worried about cutting off too much fat, and I left too much on.  


    lol.  Exactly!!!  This was the comment I left on YouTube:

    Worst video i've seen in my life!  You have no clue what you're doing and I almost cried when you scraped the bark off.  If you have too much fat on top, then you need to do a better trimming the fat cap.  

    PLEASE....IGNORE EVERYTHING HE'S DOING IN THE VIDEO!  There are related videos on your sidebar that will lead you down the right path.
    Just a hack that makes some $hitty BBQ....
  • yzziyzzi Posts: 1,793
    Now I have to watch this video...
    Dunedin, FL
  • DIADDIAD Posts: 186
    Thanks everyone!  I have watched the Franklin video twice now.  I'm gonna find his video's for post cook or slicing next. 

    Has anyone gotten a brisket from Sysco?  I have a friend who owns restaurants but they use Sysco for their products.  Not sure about quality and cost.  He's getting me a price and details.  Once I have them I'll post for feedback.

    I really appreciate all of the help on here.  This is truly one of the best forums on the internet in my opinion.

    BTW...Grege345....I am on kent Island.  The land of pleasant living.
    Chester, MD
  • cazzy said:
    @DIAD That video you posted is the worst f*&^ing video i've seen in my life!  If I handed that guy my brisket to carve and he did that to it, I would punch him in his DAMN face!!!!!!!!

    This guy definitely was not from Texas!!!!!!
    You act like he boiled it or something.  Sheesh. 
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


  • EggcelsiorEggcelsior Posts: 13,479
    DIAD said:

    Thanks everyone!  I have watched the Franklin video twice now.  I'm gonna find his video's for post cook or slicing next. 

    Has anyone gotten a brisket from Sysco?  I have a friend who owns restaurants but they use Sysco for their products.  Not sure about quality and cost.  He's getting me a price and details.  Once I have them I'll post for feedback.

    I really appreciate all of the help on here.  This is truly one of the best forums on the internet in my opinion.

    BTW...Grege345....I am on kent Island.  The land of pleasant living.

    You're a little South of the land of pleasant living. As long as you can get natty boh, we can let it slide ;)
  • DIADDIAD Posts: 186
    What are your thoughts on these?  Does this even make sense?
     BEEF BRISKET CKD SMKD
    WHL
    2 / 8#AVG CAB 0 $6.40

    BEEF BRISKET DCKL-OFF CH
    120
    6 / 10-12# CAB 0 $2.63

    BEEF BRISKET FLAT 1/4" SEL
    ^
    8 / 5#AVG BCH BLK 0 $4.33

    BEEF BRISKET WHL CKD 2 / 8# AVG BROOKWD 0 $5.38
    Chester, MD
  • cazzycazzy Posts: 8,899
    Yeah.  Those are bulk.  I read the first one was as two 8# CAB briskets for $6.40#.  The 2nd listing is six 10-12# CAB briskets for 2.63#.  Unless he's going in on it with you...pass.  The first one might come cooked and smoked for you so you might save time.  lmfao
    Just a hack that makes some $hitty BBQ....
  • DIADDIAD Posts: 186
    Yeah, I might just go to Sams so I can see what I am buying. The brisket is challenging even before you own it!
    Chester, MD
  • grege345grege345 Posts: 3,515
    Your psyching yourself out bro
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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