MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-24-2011, 03:19 PM   #1
kcmike
is One Chatty Farker
 
Join Date: 02-09-11
Location: Kearney, MO
Default Brisket Butchering 101

I made this picture tutorial back in 2006, and it's been around the internet a few times, but has recently dropped into obscurity. So, since I've seen questions posted frequently here about how/when to separate the point from the flat, I thought I'd share my thoughts and process with The Brethren.

First, a little background... Flash back about 10 years... One of my favorite bbq foods to eat is burnt ends. However, I was having a hard time nailing down the exact process to produce the very best burnt ends possible. When I first started cooking brisket, I just cooked the entire thing until the flat was done and then separated the point/flat, but back then I never put the point back on the grill. A little while later I heard about cooking the full packer until the flat was done, then separating the flat from the point; the flat went into foil and a cambro and the point went back on the grill for a couple more hours. It was at that point that I thought I had found the Holy grail of burnt ends....

That was until one fateful day when I stopped in at LC's BBQ in Midtown Kansas City. I was blown away. Their burnt ends were big, tender, juicy, and had a wonderful black bark on all three sides. These were (and are) still the best burnt ends I've ever had from a bbq joint, and they were a hell of a lot better than what I was making at the time.

So, I set out on a quest to figure out how to duplicate LC's burnt ends. In the years between 2002 and 2006, I was competing and catering pretty heavily so this gave me ample opportunity to so some heavy R&D as I was regularly cooking cases of brisket at a time. Using my current method at the time of separating the point from the flat after the flat was finished and continuing to cook the point for several more hours, I knew the number one thing my burnt ends were missing was that awesome bark all the way around, and they also could have been cooked down quite a bit more so they weren't still so fatty. The extra 2-4 hours on the grill just wasn't forming a good bark on the "scab" side of the point and the fat wasn't rendering well enough.

I knew if I wanted a good bark all the way around, I was going to have to figure out some way to cook the point all by itself for the entire time. I also figured this cooking method would also help render more of the fat out as well. I was right. The resulting burnt ends where every bit as good as LC's (if not a bit better if I do say so myself...), and as an added side benefit, I could now cook a 14 lb. packer brisket to perfection in about 8 hours. Not a bad benefit...

I'm sure I didn't invent this process, I just happened to stumble upon it by lots of trial and error. So, here's a quick picture tutorial on how to butcher a whole brisket BEFORE cooking...

One whole packer brisket...


This picture shows the location of the point and flat. I'm pointing to the "kernel" as I call it. It's a big lump of fat and the first things I cut out...


This picture shows the kernel removed. With it out of the way, you can clearly see the vein of fat that separates the point from the flat...


This is the brisket rotated 90º and it shows the same fat vein from the other side. It's this vein that you'll follow with your knife as you begin to separate the two muscles...


Begin by making an incision in the fat vein and with one hand pull up and back with steady pressure as you follow the fat vein with the TIP of a very sharp knife. Just use the very tip of the knife...



Keep following it back until you reach the back or "fat cap" side of the brisket. Be careful as the fat vein does get rather thin as you move toward the middle of the brisket flat. Just go slow and take your time until you get the hang of it. When you reach the table, you're done...




Now, begin trimming nearly all the fat from the outside of the point. It has plenty of fat inside, so it doesn't need any fat on the outside. Plus, in order to create bark you have to get down to bare meat since bark won't form on fat...



Done, fat side... (this picture was taken over 5 years ago, if I were trimming this today, the point would have been much leaner still and I would have trimmed more fat of the fat cap on the flat too...)


And lean side...


Next, brush all surfaces with a light coating of plain yellow mustard...


And apply an ample amount of rub to all sides...


These can go right on the smoker or you could wrap them in plastic wrap and fridge them for up to 12 hours first.

Cooking method is simple.
  • Put trimmed/rubbed point and flat on cooker at same time. Flat to the cooler side and point to the hotter side.
  • Cook flat to around 165º internal and then wrap flat loosly in a layer of aluminum foil. Leave the point alone, don't wrap it, don't touch it. This is typically at around the 6 hour mark (if cooking at 250º).
  • Cook flats about 2 more hours, or until a temp probe slides into the meat with very little effort.
  • Typically, I can remove both foiled flat and naked point at the same time. Sometimes tiny points might get done an hour or so earlier, so just keep an eye on them during the 7-8 hour mark.
  • Once the points are off the grill, wrap them in foil and let them rest for at least 30 minutes.
  • Slice flats and chunk points into 1" cubes. Typically, no additional sauce or rub is necessary (maybe a splash of apple juice) and no additional cooking is needed.

Hope this helps someone. Holler with any questions.

Mike
__________________
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Ole Hickory CTO
22½" WSM
26½" Weber Kettle

Last edited by kcmike; 06-24-2011 at 04:12 PM..
kcmike is offline   Reply With Quote


Thanks from: --->


Old 06-24-2011, 03:33 PM   #2
Groundhog66
Babbling Farker

 
Join Date: 08-20-10
Location: Livermore, CA
Default

Very nice tutorial
__________________
Tim -

Backwoods Party G2
XL, L, SM BGE's
2016 MAK 1 Star
Brick Santa Maria Fire Pit
22" OTG Weber Kettle & a Nice Old Redhead

[URL="http://www.bbq-brethren.com/forum/showthread.php?t=108419"][COLOR="Red"]Brisket UN-appreciation Thread[/COLOR][/URL]
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Old 06-24-2011, 03:34 PM   #3
Dillo_Duster
On the road to being a farker
 
Dillo_Duster's Avatar
 
Join Date: 06-01-11
Location: Chicago Suburbs
Default

Thanks for the write up!
__________________
Anyone have any spare Dillo Dust? WSM 18.5" w/Cyber Q | BLACK Thermapen | Weber gas grill
Dillo_Duster is offline   Reply With Quote


Thanks from:--->
Old 06-24-2011, 03:45 PM   #4
BBQBobofA2
Knows what a fatty is.
 
Join Date: 05-28-10
Location: Ann Arbor, MI
Default

Thanks - i have seen this before but couldn't find it - bookmarking it this time !
__________________
BBQ Bob of Ann Arbor, MI
BBQBobofA2 is offline   Reply With Quote


Thanks from:--->
Old 06-24-2011, 03:52 PM   #5
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Default

I used to do you exact process.mi no longer do it. I just feel that the extra fat from the point renders out on my flat keeping htem more moist. Maybe its just in my head but I find I get a better juicier flatnkeeping them together
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Thanks from:--->
Old 06-24-2011, 04:09 PM   #6
kcmike
is One Chatty Farker
 
Join Date: 02-09-11
Location: Kearney, MO
Default

Quote:
Originally Posted by Sledneck View Post
I used to do you exact process.mi no longer do it. I just feel that the extra fat from the point renders out on my flat keeping htem more moist. Maybe its just in my head but I find I get a better juicier flatnkeeping them together
Actually, I tend to agree with you regarding the flat. Cooking a flat by itself can be a harrowing experience. The foil helps, as does lower pit temps, but sometimes I think I like the flat from a brisket that was kept whole better myself. However, if true killer burnt ends are your goal, then IMHO you have to cook the point separate. So, it's kind of a trade off. For contests or times when you need both to be perfect, I'd cook two briskets, one whole (for the flat) and one separated before cooking (for the burnt ends).

Thanks!
Mike
__________________
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Ole Hickory CTO
22½" WSM
26½" Weber Kettle
kcmike is offline   Reply With Quote


Old 06-24-2011, 05:44 PM   #7
mcoupe
On the road to being a farker
 
Join Date: 02-18-11
Location: Bend, Oregon
Default

Thanks for the in depth tut! I plan on using it next weekend hopefully!
__________________
[COLOR=navy]EXTRA LG EGG[/COLOR]
[COLOR=navy]BACKWOODS PARTY [/COLOR]
[COLOR=navy]YELLOW THERMAPEN splashproof[/COLOR]
[COLOR=navy]MAVERICK E-732[/COLOR]
[COLOR=#000080]WEBER 18 inch[/COLOR]
[COLOR=#000080]BLUE EMBER IQUE (GASSER)[/COLOR]
mcoupe is offline   Reply With Quote


Thanks from:--->
Old 06-24-2011, 05:56 PM   #8
syndicate559
Full Fledged Farker
 
syndicate559's Avatar
 
Join Date: 06-04-11
Location: Fresno, CA
Default

This is great. I'm still a brisket virgin, but now that I'm feeling like I've got a good handle on some of my other dishes, it's time to start looking for a place to by brisket around here and give it a go. I will definitely come back and look at this thread again.
__________________
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
syndicate559 is offline   Reply With Quote


Thanks from:--->
Old 06-24-2011, 06:13 PM   #9
mykz26
Full Fledged Farker
 
Join Date: 06-01-11
Location: Fresno, CA
Default

Very helpful tutorial. Thanks.
__________________
Mike..Char-Broil Silver Smoker/OTS/WSJ
mykz26 is offline   Reply With Quote


Thanks from:--->
Old 06-25-2011, 09:14 AM   #10
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Default

Thanks for posting the info..............
Big Bears BBQ is offline   Reply With Quote


Thanks from:--->
Old 06-25-2011, 09:35 AM   #11
bell9440
Got rid of the matchlight.
 
Join Date: 06-17-11
Location: ky
Default

thats awesome!nothing better than big pics lol
bell9440 is offline   Reply With Quote


Thanks from:--->
Old 06-25-2011, 10:28 AM   #12
45fan
Full Fledged Farker
 
45fan's Avatar
 
Join Date: 03-04-11
Location: Springfield, MO
Default

I wish I would have seen this BEFORE I put my Brisket on this morning.

Next Brisket, I am going to give this a shot. Thanks for posting and sharing!
45fan is offline   Reply With Quote


Thanks from:--->
Old 06-26-2011, 11:22 AM   #13
kcmike
is One Chatty Farker
 
Join Date: 02-09-11
Location: Kearney, MO
Default

Thanks everyone.

If you've done this before or are going to try it for the first time, post up your results/comments on the process...

Mike
__________________
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Ole Hickory CTO
22½" WSM
26½" Weber Kettle
kcmike is offline   Reply With Quote


1 members found this post helpful.
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
I love my Homework - Brisket 101 Meat Man Q-talk 11 10-13-2011 09:43 AM
Brisket anatomy 101 Stevesonfire! Q-talk 4 06-29-2010 10:39 PM
Butchering a pig eagle697 Q-talk 14 02-27-2009 07:23 PM
Butchering, Skinning, and Tanning Bill-Chicago Q-talk 2 09-10-2004 02:04 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:24 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts