How To Cater Briskets Start To Finish | Texas Style Brisket 

Been doing this for years and I can't tell you how much I enjoyed this video. Very well done, and to the point. Made me dad-gum hungry!!!! Thanks!

That’s exactly how I’d do mine. I use Traeger pellet smokers and get great results. People want me to make briskets all the time. I’m definitely considering making it a side business. Thanks for sharing. You got a new subscriber.

Joe I thought I commented on this, or was it on a Facebook post. Either way, This is the reason I link you when cleaning a Brisket. Thanks brother and stay safe.

I have 4 briskets and two pork shoulders to do tomorrow. Thanks for putting this out. Slicing and packing them like that is going to make this a whole lot easier.

Joe so far it has very enjoyable to watch the competition. I am a big fan of Gallery Backyard BBQ 👍

Just listened to the intro and I am excited to watch this video. people need to do more catering gig videos. Only one is Dash from Ugly drum smokers

Very kind of you to help your neighborhood out Joe. Stay Safe bro! 😎👍

Nice smoker!!! Wish you would show more of it. Like your fire box and what not.

Nice Joe! I like that idea to lay the point pieces on top of the flat! JUICY!!!!!!!

Looks phenomenal! And great looking smoker

Oh man! The bark on those babies looked epic! Great Job dude!

Man you work brisket like a pro!!! Great informative video Joe!

Perfectly done brother... Working from home has me watching tons of videos on Motorcycles and BBQ lol. Just came across your channel. Love it brother, keep bring great content! RGV

Looks fantastic Smokin Joe. Thanks for sharing! Lots of pressure providing briskets for fee AND shooting a video. Great job!👍

Joe great job i enjoyed watching all of this my friend keep tubing

Also ppl u heard what Joe said his knives are very sharp yes some of his hand positions in the wrong spot but hes a pro n knows his positioning for the more greener ppl also keep you're back edge towards u... great videos Joe kick sum butts lol

The video was very helpful keep the videos rolling in

Dang Joe !......beautifully done excellent trimming, seasoning and cutting tutorial I'm sure your customers were quite happy. I've leaned a lot watching this video oh and yes WHAT ABOUT THE KNUCKLE LOL what was the end result LOL 😆. You and the family stay safe and be good out there .

As you werr trimming that 1st brisket all I could think of was... boy those cuts will make a beautiful lasagna soon. A minimal great hamburgers. Thanks for sharing the vid was great!

Nice on Joe! Thanks for the video!

Are there any houses near you for sale? :)

I am sooo glad I stumbled upon these old videos. That brisket in the half pan was a work of art. Curious how the knuckle turned out.

Brother you Are a inspiration thank you so much for sharing your techniques and secrets. The brisket looks amazing how did the beef knuckle turned out

Mustard? I love it. It's been at least a year since I've put mustard on a brisket but it will be on my next one. Thank you!

You nailed it again Joe! Those slices looked amazing. I bet those deliveries brightened up some lives. Kudos to you.

Great work. Guy is got passion for bbq.

Excellent demonstration thanks Joe, very good for beginners like myself. Cheers

That inside color looks perfect

What a enormous amount of effort for getting the job done 👍

Those briskets look absolutely delicious. Great job sir

Looking good Joe.. Love a good brisket trimming video.. I watch most of You and Ricer and I think your audio sounds great on my end..

Great Video! Thank you for sharing your knowledge. How do you slow down or stall oxidation with your brisket? Many times my brisket comes out great, but after 30 min or less the meat begins to oxidize and it is not the same quality. I have only sliced what we needed and kept the rest wrapped, however, it is still not the same. Especially, when I cook for my family which wants left overs the next day. What steps can you share to keep the brisket at the highest quality as it was right off the smoker? Thanks!

Nice looking briskets Joe.

Awesome job Joe! Great process.

8 dislikes y'all are something else😂😂, good and very helpful video on catering briskets, keeping it simple and this will help me on another fundraiser.

On another funny note, shopping around for a YS640s and saw that beast of a pit you have on their website. First thing I thought was who the heck is gonna spend that much on a pit???? Then I see this the next morning lol.... Obviously worth it!

Good work. Learned some stuff. Thank you.

Congrats on your appearance on the news! Thank you for doing something to serve your community! Subscribed!

Can you do a video on how to price a job for catering BBQ? I’m really getting into BBQ and it’s something I would consider doing after retirement or on the weekends as a part time business

looks good Joe!! you had that puppy loaded down!!

Thanks for sharing brother! Very nice of you!!

Great video ... Very informative and I learned alot from it ... Stay well and safe Joe

Wow that was amazing work joe

Perfect. Thank You Joe.

Really like these kind of tutorial videos, I always pick up something new that I like or want to try. Great job on this one for sure!

Beautiful Briskets

Way to go joe!!!!

Looks amazing

Man that’s a very well done video! Thanks for sharing this!

Pretty good idea when placing it in the tray!

Your looking at subscriber #6k.... Lol. Now can I get a shirt🤣🤣🤣🤣. Congratulations buddy you've earned the Freddie Badge for life....🔥🔥🔥. Cheers.

I would love to see what you can do with all the trimmings left over!! I’m not sure if u have a meat grinder but I bet those would be really tasty burgers!

Great video! Thanks for the tips!

Awesome educational videos! What kind of Paprika do you use? Thanks for what you do!

Great video great content my question is how many people were the 8 briskets for smoke on brother

Great job interesting view of catering love your videos what camera are you used in this video, it's like your in my room unreal

Hey Joe, Do you deliver warm? How do you recommend your customers heat it up if it's for later? Thanks!

Awesome video. It was nice to see how you precut it up. How long was it between cutting it and serving? I do all of the cooking for our RWT clinics up here in the Portland area. This year was supposed to be 12 of them but as you know a lot of them have been canceled. I've done up to 5 briskets and will sometimes do tri tips or ribs depending on the amount of people.

Great video as always! Few questions: 1) What are your thoughts/experiences with trimming and/or seasoning in advance? 2) How long can you hold a brisket in a warming oven without affecting the quality? Thanks!

Knowledge gonna try this right here

great trim and looks amazing, assume you sliced because of request from customer? Great information too, I started my small bbq business day of the first lockdown in the UK so its been interesting! Love your cooks and thanks for the vids.

Great video as always

Thanks Joe

Joe your a pro man!!! 👏

Great looking briskets! Did you remove tuning plates to get more smoke on the briskets close to the fire box? Also curious if you leave them in when smoking meat only on left side of the chamber. Thanks!

Great video Joe!

Awesome video! Thank you 🙏

So I don’t forget thank you for all the great knowledge you give us it helps my question is I noticed that you had a pop up that said don’t got straight to your cambro or cooler until 145 or 160 to if so how long do you think it stays at this temp or does it need help maintaining this temperature?

K I have a question I have a draft party at 1 o'clock a couple Saturdays from now. I would love to cook a brisket for the party but I know I don't have enough time day of ( I could get up super early but I need to be Sharpe and rested to draft well). So I was hoping to cook it the day before. My fear is if I re-heat the brisket it will be dry then all my friends will be judge my bbq based on a dry brisket. How would you do this? Love the videos just subscribed!!!!

Great videos, I really appreciate your help. In catering, would it hurt the brisket if I wrap with the FLAT on bottom in the juice???

Very helpful, Thanks Brotha!

If you where to to charge what would you charge.? Looked like a whole brisket per container. So what would you charge per container.? Thx

Man that looks great.

Beautiful Joe! Thanks for sharing this. So you basically use the two on the right for tuning plates? Then do you go fat cap down on the left ones when you rotate? Awesome job and as always I learned a ton!

Hi Joe, Really Enjoy Your Videos, when you probe for tenderness and doneness, do you probe through the side or on top of the brisket...and at what area of brisket? Thickest part of flat? Thanks in advance.

Joe, great video. How often did you spritz once your bark was set? Did you notice any difference between the briskets that were fat cap up and fat cap down? Thanks!

Great Video Joe , I Took Notes . [ My memory isn't as good as it use to be ] LOL

Damn thats perfect! I need to move to your neiborhood.

I did like ur Video very informative - how do calculate the cost to smoke a brisket for a catering gig?

you've got some lucky neighbour's

Hey Smoking Joe, how do you pre-rub several briskets? Do you season & trim first, wrap in plastic, and then place in fridge? I have to cook 30 briskets next week and don't want to wrap in plastic wrap. Can I trim and season and just throw them in a airtight container with ice?

Great content!!!

Is a cambo a warming unit? If so, do you keep it warm the entire time till delivery? How long can they be held at 160

GREAT JOB !!!

Joe this is a great video. Do you have a link to the knife sharpener that you use?

Can you make a video on how you sharpen your knives???

Looks great.

Great video! Do you wrap the tray in foil before putting in the cambro?

I’ve gotten so good at Briskets and made a ton but will make way less now. Making more chicken and Turkey now.

Ok. I’m sure this is a dumb question, but the point Slices are always thicker than the flat slices. Why is that? Will a point slide fall apart if thinner bc of all the fat in it? Great video as usual.

Looks awesome. Have you ever double wrapped with butcher paper?

Delicious. How much is a whole brisket.?

Great video . How do u make sure the Brisket isn't dry by the time customer gets it . Once you slice meat up all the juice comes out.

whoa wait what about the knuckle??? will that be another video? great work on a bulk brisket cook though!!!!!DELICIOUS JUICY YUMMINESS!!!

How do you Charge For catering a brisket , with today's price? Thanks Sam

i like your videos where I can get a smoker like that

What does a costumer do with sliced brisket? Where can it be used? Out of curiosity! Xx

Thank you! I have a question.... Shouldn't you wait to slice it until it's delivered?

Good one!