A Funkmasta Vinny Production

B

barbefunkoramaque

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Popdaddy has decreed that in addition to the existing band members Funkmasta South (Aka - Pitmasta T) and Funkmasta West (Neil - Bigmista) the new Funkmasta East has been knighted - Mr. Vinny.

In honor of that. The first joint, in an effort to place Texas back on the pile after everyone seeing that awful texas BBQ video.. here it is..

It also serves as a booster shot for that awful virus known as "lets make a black coal brisket and chop it into hamburger" Video.

Here it is


The Cut

http://www.youtube.com/user/PopdaddysBBQ#p/u/0/wHxH0iUfjMw



where's that "N" when u need it?
 
That tip on pushing the round tipped blade alone was worth watching the video, I tried and failed to explain how to separate the point, I will remember this tip. Thanks Funk.
 
Nice Video. Now I want to make me a brisket. Haven't tried one yet, as soon as the weather clears and the snow's gone its on.

Patrick
 
landarc said:
That tip on pushing the round tipped blade alone was worth watching the video, I tried and failed to explain how to separate the point, I will remember this tip. Thanks Funk.
Click to expand...

Yeah lets see if I can relay what Popdaddy says but nicer.

Imagine your in your stretch delorean with some Smokey on and your with someone's hot young but legal daughter. Simply poke around till you feel that wet spot and find that greasy warm area between the meet of the two sections. Now you may be old to hold the knife but you always got the butta for her muffin. Slide that tip in there and it will naturally follow the fat all the way through. Then I like to use the back edge to cut out, then flip the back edge to cut in... the back dull edge cuts fat but not meat. Then flip it right inside to cut through the butt end of the brisket. When you spread the meat like a couple of curtains, all those juices flow out.
 
Too cool-er, funky- ya'll funkmastas.
just too cool.
 
I like the idea of using flip side of the knife to separate the point and flat. I usually start with the blade, then use my hand to kind of pull them apart. I like your method better and will give it a shot.

By the way, wasn't I taken to task by you for separating the point and flat instead of slicing everything together? Sure looks like what you call "Unbooking". :biggrin:

Awesome video as usual, I love watching them!
 
Saiko said:
I like the idea of using flip side of the knife to separate the point and flat. I usually start with the blade, then use my hand to kind of pull them apart. I like your method better and will give it a shot.

By the way, wasn't I taken to task by you for separating the point and flat instead of slicing everything together? Sure looks like what you call "Unbooking". :biggrin:

Awesome video as usual, I love watching them!
Click to expand...

Yes but my briskets are done. WE were going from a 18 year history of macerated brisket to a concept where we asked the customer lean or juicy? What you see there is a pretrim and separation for quick chops later.

I love it sliced right through. I like that strategy too because it cuts down on trimming and people can pick at a huge chunk of meat.
 
For myself, I usually do not 'unbook' but, I was helping at a comp and you can't really turn in sliced point. I also will 'unbook' to get 'burnt ends'.
 
I'm honored Funk... Popdaddy sent me a new avatar for this occasion.. Didn't think the bagphone had wireless internet hookup but who am I to question ??



barbefunkoramaque said:
Yeah lets see if I can relay what Popdaddy says but nicer.

Imagine your in your stretch delorean with some Smokey on and your with someone's hot young but legal daughter.
Click to expand...


Yeah... imagine your in one of these at the local sorority house.
 

Attachments

  • popdaddy siting.jpg
    popdaddy siting.jpg
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MilitantSquatter said:
Yeah... imagine your in one of these at the local sorority house.
Click to expand...

Dude I never get to go anywhere with Popdaddy. I can only hear him on the bagphone. Damn that thing NEVER needs recharging either and he's always able to call me.
 
That and the several health code violations. Loving the ring on marks finger as if not using gloves was bad enough. Seeing my fingers slopping round in grease has got to make someone nauseous.
 
Just keep those parting those meaty curtains, so we can watch those juices flow. And "putting the rounded end in"... words to live by.
 
Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.
 
NorthwestBBQ said:
Nice SD vid but you didn't cut off the point (deckle) right, you way over cut into the flat.
Click to expand...

I lay the knife into the fat and cut PERFECTLY through it separating the flat and point. It may look like I am cutting into the meat but I am not. Realize these briskets sit at 160 - 165 for 8 hours so the fat in between them is mostly melted away, leaving jelly and water.
 
I'm gonna do hot and fast and let them sit today. I always cut the hard fat out of the middle so I know where to split it. Maybe I will let it ride today.
 
barbefunkoramaque said:
When you spread the meat like a couple of curtains, all those juices flow out.
Click to expand...


Like this?:biggrin:


IMG_0005-8.jpg



Nice vid Phunk,keep em coming!
 
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