brisket slicing tutorial

[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

 

[PatAttack]

Made it back ok, Steve??

Perfect tutorial.

 

[SonnyE]

I donno.....
Seems like he sure cut away a lotta the Brisket he paid for.... :twitch:

I'm a bit more "surgical" about my work. Now my dog would sure love him! :wink:

 

[WilliamKY]

All that fatty meat he threw away would go in my freezer for a big pot of bean soup.

 

[Shadowdog500]

He spent hours getting a beautiful bark then sliced it off and threw it away???
I use something more like Aaron Franklin. https://youtu.be/sMIlyzRFUjU slicing starts around 6:45 in the video. Chris

 

[jasonjax]

All that fatty meat he threw away would go in my freezer for a big pot of bean soup.

He did say he was probably going to do something with it later...

 

[WilliamKY]

He did say he was probably going to do something with it later...

Ahh good to know. My hearing stinks. I just assumed he was tossing it in the garbage

 

[smoke ninja]

Made it back ok, Steve??

Perfect tutorial.

nope. decided to stay up here and start the holiday early

 

[EyeBurnEverything]

Is this a late April Fools thread?

 

[sthamm]

Give him credit for speed...

 

[EyeBurnEverything]

Give him credit for speed...

Only if the brisket was cooked Hot n Fast.

 

[Rockinar]

This should be moved to the "comedy" section. This has no business in Q Talk.

 

[blazinfire]

Is this a late April Fools thread?

^^^ 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

 

[EyeBurnEverything]

This should be moved to the "comedy" section. This has no business in Q Talk.

While i don't mind a good laugh, some members might actually watch this and think this is the correct way to slice a brisket.

 

[EyeBurnEverything]

^^^ 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

I will never understand why people insist on leaving the fat cap on. Especially if your just going to slice it off after its cooked, and has all that rub on it. Why even bother putting rub on it. I can appreciate leaving the point and the flat together, but at least trim agressively si when its finally done, you can slice it so you get a little of the point and the flat inbetween a "THIN" layer of rendered fat.

 

[Norm]

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

 

[mikemci]

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]

anyone else see him knick his finger at the end?

 

[jasonjax]

^^^ 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]

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?