How to carve a brisket. WTH?

This is how I do my brisket, I try to scrape off all the good parts (mostly because I hate myself) then I chuck the remainder in the garbage and order pizza!

I never eat brisket.  It's a cheap cut of meat, but the long cook time affords me plenty of beer-drinking, self-reflection time.  Isn't that what everyone does?  Isn't that why Franklins purposely runs out of brisket, forces there to be a line, provides chairs, etc?  I thought that was just the cost of therapy?

bigalsworth said:

How do I do this if I'm facing East?  Will my top plate still be north south?

If you are below the equator. 

That was hard to watch.

Every time I see those videos, I get pissed off. Just because you have a restaurant and a grill, does not mean you are a pitmaster. And just because you have a video camera and a youtube channel does not mean that you should be sharing videos.

There is a FB BBQ group for some restaurant. They claimed to share international BBQ videos and recipes. Not exactly sure how I ended up in the group. Anyway, they would post videos and it was the worst BBQ I have seen in a while. It literally looked like they boiled the meat. But the short video clips were of the meat on the grill. Zero smoke ring, zero bark, steaks overcooked to well done, it was like these guys had never had good BBQ and were making it up as they went and passing it off as awesome food. And the people in the group were loving it. I called them out on it a couple of times and told them everything they were doing wrong. Some people tried to say that I couldn't cook and I was trolling. Cutting open a ribeye roast and it being barely lighter brown on the inside than it is on the outside is not a good cook.

I feel the same way I felt 3 years ago about this video!  SMH

Top plate. Bottom plate. Top plate. Bottom plate. 

Just asking: I am going to do my first brisket in a few weeks. Sous vide first, egg second. Can someone point me to a good video showing how to carve the brisket properly? There are a lot of videos out there.

Easiest method for me to cut the flat across the grain is to cut a notch off the end of the flat perpendicular to the grain run before seasoning and creating the meteorite.  Once finished you orient the notch and away you go.  Rotate once you get to the flat/point intersection.  Straight-forward.  

Eggcelsior said:

Went to give Caz a thumbs up and found Travis' YouTube handle:

I almost spit out my damn water!