brisket slicing tutorial - Page 2

Norm · 05-25-2019, 03:54 PM

I leave the fat cap on, seems there's more than one way to cook a brisket... and trim it.

mikemci · 05-25-2019, 03:58 PM

Me too Norm.
Some of the flats are so thin, red meat I mean, that if you trimed the fat off, you would make jerky.

smoke ninja · 05-25-2019, 04:31 PM

anyone else see him knick his finger at the end?

jasonjax · 05-25-2019, 04:56 PM

Quote:

Originally Posted by blazinfire

^^^ this.. Not sure if I should take this thread seriously or not. I would assume I am suppose to take it seriously.. sooo WTF did that guy do to the brisket? seems he probably should spend time trimming before hand :)

Just keep in mind with that logic it would have been ok to see those slices while it was raw and untrimmed, but because it is cooked and had some rub applied to it this is an abomination....

EyeBurnEverything · 05-25-2019, 05:05 PM

Quote:

Originally Posted by jasonjax

Just keep in mind with that logic it would have been ok to see those slices while it was raw and untrimmed, but because it is cooked and had some rub applied to it this is an abomination....

Im not sure if your being serious, but you realize what he did basicly negates the whole point in rubbing, and slow smoking any meat in general, not just brisket. Not opnly did he just take off most of the rub (flavor) he also took off any "smoke ring" and all of the smoke flavor that penetrated into the meat.

Surely your are being sarcastic?

Dick Bourbon · 05-25-2019, 05:23 PM

Why waste the time and effort if you are going to get rid of the finer parts of a brisket? I could surmise that since the name of the channel is "Big Apple" I guess they do it differently*.

Bigdawg580 · 05-25-2019, 05:26 PM

Wow after all these years I guess I have been slicing brisket the wrong way. I guess I need to throw most of the bark & meat away.

jbelson · 05-25-2019, 07:09 PM

DafuQ???
That wasn't a "burnt end". That was the end that he burned.
I need to unsee this video.

medic92 · 05-25-2019, 07:39 PM

That was an absolute crime. A travesty. An abomination.

He called the tip at the corner of the flat the "burnt end". What on earth was he smoking when the meat was smoking?

Now I feel like I need to do a video of slicing a brisket. You know, one where the slices still have bark and you don't throw 3/4 of the brisket in the trash.

pjtexas1 · 05-25-2019, 08:09 PM

This has been posted before. I can't take it seriously.

Sent from my SM-G955U using Tapatalk

EyeBurnEverything · 05-25-2019, 08:17 PM

Quote:

Originally Posted by medic92

He called the tip at the corner of the flat the "burnt end". What on earth was he smoking when the meat was smoking?

To be fair, that part he cut off was probably "Burnt"

pharp · 05-25-2019, 08:23 PM

Quote:

Originally Posted by smoke ninja

with memorial day upon us alot of folks are cooking brisket for the first time. slicing can be the difference between meh and great. here is a little video clip to help you out

https://youtu.be/DpjHCRF8rAo

Well done.

EyeBurnEverything · 05-25-2019, 08:34 PM

Watching this video made me wonder, if this was a comp brisket, would cutting all that bark/rub help , or hurt their chances of winning over the judges?

Shadowdog500 · 05-25-2019, 08:51 PM

Quote:

Originally Posted by EyeBurnEverything

Watching this video made me wonder, if this was a comp brisket, would cutting all that bark/rub help , or hurt their chances of winning over the judges?

Maybe he could win if he served it Benihana style.

Here is the same guy twirling his cleavers.

https://youtu.be/CL1hR4swVHA

[UPDATE]. Just noticed that the tattoos don’t match. Is a different guy. Looked close enough and there were only 3 videos posted on that NYC event. Chris

EyeBurnEverything · 05-25-2019, 08:55 PM

Quote:

Originally Posted by Shadowdog500

Maybe he could win if he served it Benihana style.

Here is the same guy twirling his cleavers.

https://youtu.be/CL1hR4swVHA

Somebody made a comment on what was he smoking when the brisket was smoking. If you notice the lady in the backround in that video, i think that answers that question.

05-25-2019, 03:58 PM	#17
mikemci Babbling Farker Join Date: 04-19-13 Location: Live Oak, Texas	Me too Norm. Some of the flats are so thin, red meat I mean, that if you trimed the fat off, you would make jerky. __________________ 55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back.

05-25-2019, 04:31 PM	#18
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	anyone else see him knick his finger at the end? __________________ Let's all just calm down and smoke a fatty

05-25-2019, 07:09 PM	#23
jbelson Knows what a fatty is. Join Date: 10-17-17 Location: Valley Village	DafuQ??? That wasn't a "burnt end". That was the end that he burned. I need to unsee this video. __________________ Instagram @carnivorekingdom

05-25-2019, 07:39 PM	#24
medic92 is one Smokin' Farker Join Date: 02-24-16 Location: Mount Sterling, IL Name/Nickname : Kevin	That was an absolute crime. A travesty. An abomination. He called the tip at the corner of the flat the "burnt end". What on earth was he smoking when the meat was smoking? Now I feel like I need to do a video of slicing a brisket. You know, one where the slices still have bark and you don't throw 3/4 of the brisket in the trash. __________________ Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle

05-25-2019, 08:09 PM	#25
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	This has been posted before. I can't take it seriously. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

05-25-2019, 03:54 PM	#16
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I leave the fat cap on, seems there's more than one way to cook a brisket... and trim it.

05-25-2019, 05:23 PM	#21
Dick Bourbon Wandering around with a bag of matchlight, looking for a match. Join Date: 06-09-18 Location: Ocoee, Florida Name/Nickname : Rick Branom	Why waste the time and effort if you are going to get rid of the finer parts of a brisket? I could surmise that since the name of the channel is "Big Apple" I guess they do it differently*.

05-25-2019, 05:26 PM	#22
Bigdawg580 On the road to being a farker Join Date: 07-13-16 Location: Harris Oklahoma	Wow after all these years I guess I have been slicing brisket the wrong way. I guess I need to throw most of the bark & meat away.

05-25-2019, 08:34 PM	#28
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	Watching this video made me wonder, if this was a comp brisket, would cutting all that bark/rub help , or hurt their chances of winning over the judges? __________________ Timberline 1300, Rec Tec Controlled Pit Boss 820D, Weber Master touch, MES30, Fireboard Extreme