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How NOT to slice a brisket.
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HAHA! Definitely piling on at this point, but yes; those are both remarkably bad videos. I have to imagine there was some reasoning behind these parallel travesties, but I have no earthly conception of what those may have been...
B_B
Finally back in the Badger State!
Middleton, WI -
Haha @cazzy In case you didn't notice, that pink area, is called the smoke ring. That's some good stuff right there.NW IOWA
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I guess if I eat every piece of the Brisket I'm wrong after watching these horror flicks!
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SGH said:Biggreenpharmacist said:Next time you and NOLA better be looking around and make sure nobodys filming you when yall start slicing at brisket camp.
Little Rock, AR
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Funny!! I went to a butcher a couple years ago and bought my first brisket. He told me to watch the "wholly smokes" video and that's all you need to know about carving brisket. No wonder my one and only brisket sucked. What an a$$ hole.Kennesaw Ga. XL Egg. Cheers, Kevin
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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. -
Not sure he understood what a "burnt end" is either @SGH---------------------------------------------------------------------------------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
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This has to be some kind of a joke. The guy doing the slicing is Scott Roberts from The Salt Lick Bar-B-Que (Driftwood, TX). As much brisket as they sell, I don't think they waste that much.
PopsicleWillis Tx. -
It would be far less offensive if he at least handed off the discarded pieces to me instead of throwing them away. What a great laugh, and I don't know squat about brisket.Firing up the BGE in Covington, GA
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The first thing I do when I am trimming up a brisket to smoke I find the grain and cut a small piece off in the edge of the flat where it is against the grain so I know where to cut when it is done and you can't tell with the bark. Some people don't like the bark, but they can trim it off themselves IMO. What he calls the burnt end really makes me made and if this guy completes, how is he winning anything?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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TexanOfTheNorth said:Not sure he understood what a "burnt end" is either @SGHPopsicle said:This has to be some kind of a joke. The guy doing the slicing is Scott Roberts from The Salt Lick Bar-B-Que (Driftwood, TX). As much brisket as they sell, I don't think they waste that much.
PopsicleLocation- 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. -
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wouldn't mind having that knife - looks like he was slicing butter- even though most of it was sacrilege.
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onedbguru said:wouldn't mind having that knife - looks like he was slicing butter- even though most of it was sacrilege.
http://www.amazon.com/gp/product/B001L68B08?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00
Austin, Texas -
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He may not be discarding the meat, but putting it into a bin under the table for later use - if this is indeed Scott from Salt Lick, their baked beans have chunks of brisket - some DANG good beans!!
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Beans may be good but that's a really big waste of some expensive beef just for some beans.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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or could be for their burnt ends... I don't believe there is enough evidence that he is actually "wasting" the product. I would not butcher it this way, but then I don't have all the facts to determine "wastefulness". Just sayin.
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onedbguru said:or could be for their burnt ends... I don't believe there is enough evidence that he is actually "wasting" the product. I would not butcher it this way, but then I don't have all the facts to determine "wastefulness". Just sayin.---------------------------------------------------------------------------------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
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I want to cry and have a beer!
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OK. Here is a legit question for the expert brisket slicers.
Is it acceptable to separate the flat muscle from the point muscle (WITHOUT THROWING STUFF AWAY) and then slice them separately so that you can have "lean" brisket and "moist" brisket? This way each muscle can be sliced perfectly across the grain - rather than the compromise one has to make when both muscles are sliced together such that they are each being sliced "relatively" across the grain.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Absolutely! You can also separate them and use the point (or deckle) for burnt ends (assuming you want more than the one burnt end he got off of his brisket)---------------------------------------------------------------------------------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
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From my limited experience you want to slice the flat against the grain, but since the point has more fatty tissue in it, it can be sliced in about any direction. I may be wrong on this, but when I do burnt ends I separate the point from the flat and cut the flat against the grain and the point straight across in 1" slices then again into 1' cubes. The points grain is usually going in a different direction. I have just sliced the whole thing against the grain starting in the corner of the flat. This is just from my experience, @SGH what do you think. Also I keep all the bark, but try to trim off as much off the fat inside as I can and save those pieces for me. I don't mind the fatty pieces at all.
It sounds like a instruction video on how to cut a brisket need to be made by one of us or more.
I found this one on Youtube and he cuts off the fat cap first then continues to move it to always cut against the grain. This is better way and no waste.
https://www.youtube.com/watch?v=QXuUh2XFjVA
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
@Ladeback69 I always cut against the grain, point and flat. Not doing so makes for a stringy and less tender chew. That is of course for serving slices. Cubing up a point for burnt ends wouldn't matter.Just a hack that makes some $hitty BBQ....
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The Aaron Franklin video above and his "Brisket Payoff" you tube video make slicing the brisket (flat and point) easy to follow. Takes the mystique out of the process.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Ladeback69 said:It sounds like a instruction video on how to cut a brisket need to be made by one of us or more.
I found this one on Youtube and he cuts off the fat cap first then continues to move it to always cut against the grain. This is better way and no waste.
https://www.youtube.com/watch?v=QXuUh2XFjVA
That video is terrible. It is wasteful as he's wasting his bark because he doesn't trim it properly raw. The deckle should be removed during prep and the fat cap should be trimmed to 1/4 inch. This prevents the need to trim your fat cap down post cook and throw away bark you work your butt off for. He also doesn't know how to hold a knife...just saying.
Just a hack that makes some $hitty BBQ.... -
cazzy said:Ladeback69 said:It sounds like a instruction video on how to cut a brisket need to be made by one of us or more.
I found this one on Youtube and he cuts off the fat cap first then continues to move it to always cut against the grain. This is better way and no waste.
https://www.youtube.com/watch?v=QXuUh2XFjVA
That video is terrible. It is wasteful as he's wasting his bark because he doesn't trim it properly raw. The deckle should be removed during prep and the fat cap should be trimmed to 1/4 inch. This prevents the need to trim your fat cap down post cook and throw away bark you work your butt off for. He also doesn't know how to hold a knife...just saying.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
It's a 302 thing . . .
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