Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
How NOT to slice a brisket.
Options
SGH
Posts: 28,791
What you are about to see is shocking to say the least. Please never do this to your brisket. About the only thing that he got right was when he said to slice against the grain. Short of this, he is batting 0.
http://youtu.be/DpjHCRF8rAo
http://youtu.be/DpjHCRF8rAo
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Comments
-
He cut all the good stuff off of itHenderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
-
Such a waste of so much good meat, fat and flavor... WTH! He threw away almost 3/4 of the brisket before he sliced it.Large and Mini BGE
Hamilton, VA -
@SGHCan you tell me exactly where/ what he did wrong? I am very new to briskets. Thank you sir.Snellville, GA
-
That's funny, just tossed out half the brisket. Have to love how everyone on YouTube is an expert.XL BGE, KJ classic, Joe Jr, UDS x2
-
WTF???!!!???!!!??!! I hope there is someone under the table eating all the best parts that SOB just threw under there. Holy crap!!!
P.S. - it's worth the time to visit the video on YouTube just to see the comments.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
That was incredible! I'd hate to see how little he had left if he ever dry aged a sub-primal!Re-gasketing America one yard at a time.
-
Jeez, what is this blasphemy!?! I've seen people do similar things before, usually only when cutting an improperly trimmed and cooked brisket. If it ends up with 3/4" fat cap while slicing, something probably wasn't right in the first place.
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
Just a hack that makes some $hitty BBQ....
-
Eggdicted_Dawgfan said:@SGHCan you tell me exactly where/ what he did wrong?
http://youtu.be/36-BOxajwyQ
-
cazzy said:Large and Mini BGE
Hamilton, VA -
cazzy said:XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
-
cazzy said:Watch this one Scottie:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Eggdicted_Dawgfan said:@SGHCan you tell me exactly where/ what he did wrong? I am very new to briskets. Thank you sir.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Wow big difference between right and wrong. How does a bbq joint make any money if they throw half the meat away?Snellville, GA
-
Aside from his error throwing the point away, is there a preferable way to remove the point than slicing through the vein?
what I'm ultimately asking is, if he wanted to make burnt ends, did he remove the point in the proper fashion? Dumb to throw it out, but correct butchering in regards to point removal?XL & MM BGE, 36" Blackstone - Newport News, VA -
That might be the most offensive thing I have seen regarding brisket. Dear God.
-
hope he atleast tosses all that out back for the dogs ill be out there fighting for it as well. but then again if his cooking skills are as good as his carving skills...
fukahwee maineyou can lead a fish to water but you can not make him drink it -
cazzy said:
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
The guy in the 3rd video seems to know what he's doing.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
I have seen the one @cazzy, put up before, but not the other one. I would never slice a brisket their way, but the way Aaron did it of course is correct unless you are in KC and want burnt ends. Cutting off all the bark on the top is just not done. You wouldn't do that in competition. They are both wasting a lot of good meat.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
Ladeback69 said:I have seen the one @cazzy, put up before, but not the other one. I would never slice a brisket their way, but the way Aaron did it of course is correct unless you are in KC and want burnt ends. Cutting off all the bark on the top is just not done. You wouldn't do that in competition. They are both wasting a lot of good meat.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
-
TexanOfTheNorth said:Ladeback69 said:I have seen the one @cazzy, put up before, but not the other one. I would never slice a brisket their way, but the way Aaron did it of course is correct unless you are in KC and want burnt ends. Cutting off all the bark on the top is just not done. You wouldn't do that in competition. They are both wasting a lot of good meat.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
-
I'm pretty sloppy with a knife but even I can do better than that. Pitiful.
-
TexanOfTheNorth said:The guy in the 3rd video seems to know what he's doing.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
"Wholly Smokes" ... For the first time in my life, I wished I was a dog under the table waiting for discards. Honest. Started salivating.
But the Franklin how too, I felt like I was watching a fashion show. "Click Click, That's it baybee, that's it, show us the money..." Still, not as grievous as the other.
-
cazzy said:Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
ryantt said:Have to love how everyone on YouTube is an expert.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I feel sad all over.....
1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum