the crazy thing is that not that long ago brisket was basically a throw away cut

You want to smoke the meat and trim 80% of the fat?

Wheres the recipe you monster 😭

I’ve made these twice and they keep coming out like biscuits. Any advice?

I wrap in try butchers paper then a foil boat around the bottom

APF.or bread flour?

Like the Sriracha rub we'll try that

Thank you for making this tutorial for trimming and cooking a brisket. The 1st time I cooked a brisket was for my housewarming party, using your method of trimming and cooking. I kid you not. The brisket was the 1st thing gone before my ribs and chicken. I make some phenomenal ribs. A month later for my wife’s birthday. I cooked another brisket using your method along some extra steps for flavor. The 2nd brisket was better than my fist one. People was so surprised that the brisket was that good on my 1st two tries cooking them.

The fat is what keeps the brisket moist. You cut off all the excess fat you're gonna end up with a dry ass brisket

How did you reheated it?

What temp do you vacuum seal the meat ?

How long does it last in the freezer? Tia

Wjdueudndiaysnjfsjizbcuwnzksi

Don’t even have to wrap to keep it juicy. I’ve smoked a ton of pork butts that never stalled, so I never wrapped them. I just catered a military event here on Oahu and smoked 44 pork butts, 12 briskets, and 30 racks of ribs🔥🔥🔥🔥

If u give me the piece with the most fat I will definitely not pay u

Where is MEATER?

Let’s all stop using plastic cutting boards 🗣️

I like it. Where did you get the vacuum sealer?

Someone needs to teach you how to get a smoke ring.

Thank you

Try putting the broth in there too nice method tho

Gonna need to up those portion sizes buddy😂

Its actually not expensive compared to other cuts. Usually around 15 bucks a kg. Too muvh for the toughest cut you can get, but still cheap

I thought you were talking about your dogs in the beginning

Perfect technique! One of the reasons I do briskets is so I can have left overs.

Perfect ratio for a serving.

Give me all that he trimmed off and I’ll make a dish that would make you forget the main event

I literally just did this

Not ready to cook. Can’t use the chimney with lump charcoal

put the tallow in the bag little bro (/lh)

Looks bomb to me, dude 👌

I made it! And Im in loveee the resultssss

Bros voice is vibrating

Instructions unclear I'm left handed.

gj cutting all of the flavour off... when it cooks the fat melts into the meat. Ive cooked off hundreds of briskets and its waaaay easier too cut the fat off after wards and you will have a way tastier product,,, but you do you...

Cutting away the beef flavored jello. This is madness

The sheer amount of different spices on that thing could make you king of an african country in 1300

DAMN you’re making me hungry

There’s meat on my fat

Sharpening knife over the meat?

Great content. What is the special sauce?

As a vegetarian this looks tasty

when I make brisket for family I eat all the burnt ends

huh brisket is like the cheapest meat here

So cut all the fat off

or hear me out.... cook it longer so the fat cooks into the meat and you dont loose all the flavor.

If your tool are sharp it won't take 5 -10 mins

Good gravy miss mavy

Gyyyyyyyyyat

What’s the brand of the knives you use? Im in dire need of that 6” boning knife