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Brisket Slicing 101: A Beginner's Guide to Perfect Brisket Slices 

The Smoking Beard
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#brisket #slicebrisket #bbq
🔪 Ready to master the art of brisket slicing? Join me in this beginner-friendly tutorial where I'll guide you through the step-by-step process of slicing a brisket to perfection. Whether you're a novice or looking to refine your skills, this video will equip you with the techniques needed to create beautiful brisket slices that will impress every time. Thanks for watching, and let's get slicing!
🥩 What's Covered:
Introduction to the brisket slicing process
Choosing the right tools for the job
Identifying and slicing against the grain
Tips for achieving uniform and juicy slices
Presentation and serving suggestions
Troubleshooting common slicing challenges
👍 If you find this video helpful or are on a journey to perfect your brisket game, give it a thumbs up, subscribe for more culinary tutorials, and hit the notification bell for updates. Share your comments or questions below, and let's slice our way to brisket excellence! 🌶️🔥
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21 июн 2020

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Комментарии : 94   
@gangstertwist8118
@gangstertwist8118 3 года назад
Thank you for uploading this, we're smoking our 1st brisket tomorrow and I had no clue on how to cut it lol but now i do, thank you 😊👍
@TheSmokingBeard
@TheSmokingBeard 3 года назад
No problem... remember low and slow
@gangstertwist8118
@gangstertwist8118 3 года назад
@@TheSmokingBeard yes sr!
@ericwilson8144
@ericwilson8144 2 года назад
I second this, I'm doing my first As well
@eldudereno204
@eldudereno204 3 года назад
Thanks for the video!
@TheSmokingBeard
@TheSmokingBeard 2 года назад
You got it
@silent.reaper.4429
@silent.reaper.4429 2 года назад
Thanks bro for the advice and teaching me ima brisket slicer at a bbq restaurant and they didn't train me much at all just expected me to learn on the first day then I've been on my own ever since and I still have problems so appreciate it I got a subscriber g
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Thanks... good luck. In no time you'll be teaching me... lol
@fallin1275
@fallin1275 3 года назад
Thank you. Nice and easy
@TheSmokingBeard
@TheSmokingBeard 3 года назад
You are welcome 😊
@indyogbpurdue9966
@indyogbpurdue9966 2 года назад
This was very helpful. Thanks.
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Ni problem
@fat_head_Carl
@fat_head_Carl 3 года назад
Easy to follow, thank you
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Thanks
@djrocker1007
@djrocker1007 9 месяцев назад
Perfect!! Thank you Buddy!
@TheSmokingBeard
@TheSmokingBeard 9 месяцев назад
No problem
@bobcobb7719
@bobcobb7719 Год назад
Great instructions!
@TheSmokingBeard
@TheSmokingBeard Год назад
Thanks
@lindadazey4860
@lindadazey4860 Год назад
Thank you for this video.
@TheSmokingBeard
@TheSmokingBeard Год назад
Glad it was helpful!
@Big_Ballz1983
@Big_Ballz1983 Год назад
Good video. Thank you.
@TheSmokingBeard
@TheSmokingBeard Год назад
Thanks
@wesleywood6306
@wesleywood6306 2 года назад
Nice
@joaquingarcia4314
@joaquingarcia4314 3 года назад
Great video!
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Thanks
@jasonlowe2833
@jasonlowe2833 3 года назад
Great video
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Thanks
@warpeace4058
@warpeace4058 3 года назад
Omg I’m so with you on the moist part of the brisket!!! It’s so soft it jiggles!! 🤤 😋
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Moist all day long
@deedeedy111
@deedeedy111 2 года назад
Thank you so much for your excellent explanation of cutting brisket against the grain! I had to watch a lot of thumbs down videos before I finally found yours 👍 TYVM 👍
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Glad it helped you out
@paulagnew5047
@paulagnew5047 2 года назад
Good video brother smoke on!!
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Thanks
@yeshuasbeloved549
@yeshuasbeloved549 8 месяцев назад
I'm all about the fatty cut because there's so flavor, but your lean was glistening too... Wishing I had a plate now.
@TheSmokingBeard
@TheSmokingBeard 8 месяцев назад
LOL... Thanks
@eldudereno204
@eldudereno204 3 года назад
I am making a brisket for the first time tomorrow! Hopefully the video helps, as I’ve never heard of cutting against the grain before ha.
@TheSmokingBeard
@TheSmokingBeard 3 года назад
It's a must. Good luck and Remember Low and Slow
@abc12379082
@abc12379082 Год назад
Answered all my questions on slicing. Are there any secrets to refrigerating it. Should it be at ambient temp first?
@TheSmokingBeard
@TheSmokingBeard Год назад
Yes.
@dataanalystbynight4375
@dataanalystbynight4375 3 года назад
I slow cooked mine and it split apart in half in the slow cooker when I went to pull it out. Tender like butter. I see why they wrap this thing when they smoke it. I don’t know if I went for too long or what but it is delicious lol. I now need to figure out how to cut it correctly lol. It was 5.5 lbs, went for like 12 hours. Three it in the oven to roast it. Looks caramelized now. First time I cook one. Would love to get a smoker, it is just too cold and unpredictable here in Minnesota
@TheSmokingBeard
@TheSmokingBeard 3 года назад
As far as knowing when it's ready, you should look for a internal meat temp of 195 - 200 degrees F. You can use the hybrid method if you want the smoke flavor. Smoke it till it reaches 140 degrees outside and finish it off inside.
@noujaiyang1513
@noujaiyang1513 3 года назад
Know how you feel. Minnesota here too.
@keithmichaels1818
@keithmichaels1818 2 года назад
I live in Minnesota and we smoke year round - not an issue.
@dataanalystbynight4375
@dataanalystbynight4375 2 года назад
@@keithmichaels1818 I’m not from here originally. Too cold for my bones lol.
@d6vidgarc1a93
@d6vidgarc1a93 3 года назад
I'm so jealous
@TheSmokingBeard
@TheSmokingBeard 2 года назад
😄😄😄
@user-dp8gl4vz3r
@user-dp8gl4vz3r 11 месяцев назад
What size brisket was this? Looks yummy!
@TheSmokingBeard
@TheSmokingBeard 11 месяцев назад
It was probably in the area of 12-14 lbs before smoking it
@mostlyamazing
@mostlyamazing 2 года назад
My brisket has been resting for half an hour and I’m ready to cut into it. Fingers crossed I do it right lol thanks for the video!!
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Just remember to cut against the grain. Let me know how it turns out.
@mostlyamazing
@mostlyamazing Год назад
@@TheSmokingBeard Kinda late sorry but I think I nailed it! I did the bending the meat over the finger test and it looked just like how you demonstrated in your video. It was falling apart and very tender! I do this for my steaks now too and can tell a HUGE difference! Thank you again!!
@TheSmokingBeard
@TheSmokingBeard Год назад
Happy to hear... happy smoking!
@trombone316
@trombone316 2 года назад
I’ve never seen anyone cut the point up like that. He did the flat just find tho
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Trying to keep the moist part in slices as much as possible. The point just falls apart on you as you probably already know.
@carelesswhisper1148
@carelesswhisper1148 2 года назад
What does against the grain mean
@TheSmokingBeard
@TheSmokingBeard 2 года назад
If you look at your meat, the muscle fibers are going in one direction. You cut your meat against the fiber direction.
@abc12379082
@abc12379082 Год назад
In opposite direction
@gabrielorta5713
@gabrielorta5713 2 года назад
Why no smoke ring?
@TheSmokingBeard
@TheSmokingBeard 2 года назад
It was smoked in an electric smoker.
@MrTwodogshumping
@MrTwodogshumping Год назад
My electric smoker creates smoke rings
@TheSmokingBeard
@TheSmokingBeard Год назад
Ok
@kennyfnpowers707
@kennyfnpowers707 3 месяца назад
A smoke ring means absolutely nothing. It just looks pretty
@rosalees.5318
@rosalees.5318 Год назад
How come my brisket doesn't come out this dark :( I'm using an electronic smoker too
@TheSmokingBeard
@TheSmokingBeard Год назад
Make sure your damper is open all the way. Consider switching out your seasoning. Do not wrap it at all during the cook.
@rosalees.5318
@rosalees.5318 Год назад
@@TheSmokingBeard thanks so much
@TheSmokingBeard
@TheSmokingBeard Год назад
You're welcome
@cup_and_cone
@cup_and_cone Год назад
@@rosalees.5318 Are you wrapping it? You're probably wrapping it too early. A brisket is not ready to wrap until the top fat layer is soft enough that it feels like jello and the bark is crispy (bark softens after wrapping). You can also start the cook at a lower temperature, like 200-215F degrees for three or even four hours to help try and build bark and smoke flavor, then turn it up to 250-275F to finalize the bark. EDIT: You also want to make sure you have plenty of smoke. You can add a pellet tube inside the smoker to help create additional smoke at the beginning of the cook.
@rosalees.5318
@rosalees.5318 Год назад
@Cup & Cone thanks! I am using a Traeger and recently read about the pellet tube. I do think I am wrapping too early though. I re traced my steps and I feel that's where I went wrong :( thanks for your help!!
@codygardner9536
@codygardner9536 7 месяцев назад
Seems like alot of fat didnt render. What temp did you pull it at
@TheSmokingBeard
@TheSmokingBeard 7 месяцев назад
About 200, but I purposely leave a good amount of fat cap and remove as needed when Slicing
@donniejackson3233
@donniejackson3233 5 месяцев назад
Nah bro bring that thing to 210 its not finished@@TheSmokingBeard
@TheSmokingBeard
@TheSmokingBeard 5 месяцев назад
​@donniejackson3233 yes... but at 210 it will fall apart so easily that it is harder to slice.
@talalztube
@talalztube Год назад
the initial corner flat seemed quite dry as it did not pull apart i inject the heck out of the flat
@TheSmokingBeard
@TheSmokingBeard Год назад
That happens sometimes. Put the flat part away for the heat source next time. Also, to to find a brisket that does not thin out so much on the flat part. This will help with not letting it get to dry. At the end of the day, it's nothing a little bbq sauce can fix.
@talalztube
@talalztube Год назад
@@TheSmokingBeard mine always comes out moist, but yours didn’t, I would suggest injecting more
@TheSmokingBeard
@TheSmokingBeard Год назад
Oh... thanks for the advice. I thought you were saying yours came out dry. My bad.
@joeb4026
@joeb4026 Год назад
Why would you separate the fatty top from it's base? Keep the fatty with it yo!! Plus you ruined burned ends with flipping it on its top. Different cooks, different styles. Good luck brother 👍
@TheSmokingBeard
@TheSmokingBeard Год назад
I separate them because the grain goes a different direction. I want to cut against the grain.
@victoraguilar3561
@victoraguilar3561 2 года назад
Are you left handed cus it looks like you are not
@TheSmokingBeard
@TheSmokingBeard 2 года назад
Yes. Left handed
@oldfucker68
@oldfucker68 3 года назад
Wheres the smoke ring? Looks dry.
@TheSmokingBeard
@TheSmokingBeard 3 года назад
No smoke ring. It was done on an electric smoker. As far as dry... it wasn't, especially the moist part. I mean you will have the lean part that is a little dry. It is what it is. Thanks for checking out my meat 😉
@TheTxPilot
@TheTxPilot 3 года назад
@@TheSmokingBeard I use a pellet smoker and get smoke rings every time. Nice black bark though!
@bigrig8539
@bigrig8539 3 года назад
@@TheSmokingBeard if you use tender quick you can get a pretty decent smoke ring in the electric smoker
@TheSmokingBeard
@TheSmokingBeard 3 года назад
Thanks... I've heard of things that do that, but I want to get it naturally.
@abc12379082
@abc12379082 Год назад
This one was done in an oven, not a smoker. No smoke rings.
@kylelewkowicz8034
@kylelewkowicz8034 Год назад
This is atrocious.
@TheSmokingBeard
@TheSmokingBeard Год назад
There is more than one way to skin a cat... or in this instance - slice a brisket.
@darrenjustice4798
@darrenjustice4798 2 года назад
🫣🫣🫣 I just can’t even
@TheSmokingBeard
@TheSmokingBeard 2 года назад
You do you boo
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