How to trim a brisket-Butcher Style

Подписаться 4,9 тыс.

Просмотров 129 тыс.

50% 1

After 34 years of running meat markets, sausage counters, selling wholesale, and running a custom meat processing plant, I started cooking in our local BBQ competitions. From my very first contest I used an injection that I had developed for our meat shop. Over the next few years I tweaked the ingredients to make it more user friendly for the BBQ comp world. From there we packaged our original Beef Injection. We listened to our customers and added our Pork Injection. I have used the Premium Rub since my very first comp and added our Honey Rub next. With all this life long experiences I decided to bring the science to bbq.
Butcher BBQ
David Bouska
331998 E Highway 66
Wellston OK 74881
405-205-3270
E-Mail: ButcherBBQ@gmail.com
www.butcherbbq.com/

Кино

Опубликовано:

3 авг 2016

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 64

@krs357 6 лет назад

Of all the millions of brisket trimming videos I've watched, particularly separating the point and the flat, this one made it crystal clear! You went straight to it! Thank you!

@paultaylor3524 4 года назад

this is the BEST trimming and separation of the two brisket muscles I've ever seen to date. thank you!

@thuphat1123 6 лет назад

Im a Costco meat cutter, you’ve helped increased my meat cutting arsenal. This time of the year, brisket is high in demand for my warehouse. Thank you!

@ButcherBBQ 6 лет назад

Thu Phat what a great compliment that is of you to share. Thanks.

@CosmicStargoat 7 лет назад

Best video I've seen on how to deal with a brisket. Succinct and very useful, especially showing how to separate the flat and the point. Subscribed.

@damdaham3718 11 месяцев назад

Thank you. This will help another.

@Reggie-Dynamite 7 лет назад

That knife! And really great and knowledgeable without being condescending or arrogant.

@nightwatchrenband 6 лет назад

BEST, clearest video yet on how to separate point from flat. Huzzah. You put the point side down which seems to work much better than point up. That was my mistake... or so I think. Thanks

@panicabyss9735 7 лет назад

thank you, I'm in process of being a meat cutter, and we trim briskets like this for customers , this video was very helpful

@Richfxx 5 лет назад

That point marbling looked good

@paulpoucher2011 7 лет назад

Very sharp knife!! You are a master!!!

@blakemoody3086 7 лет назад

Excellent, excellent, excellent my friend!!!

@ButcherBBQ 7 лет назад

Thanks

@teamplumstead 7 лет назад

Great video. Short and sweet. Good info. Good cuts. Thanks

@mikeroller3687 7 лет назад

Great tutorial! You make it look easy :)

@CosmicStargoat 7 лет назад

Ahh, I knew you looked familiar. BBQ Pitmasters show with Myron.

@Delmarksman 7 лет назад

Your videos are very helpful, thank you!

@GiacomoCalabrese 2 года назад

Nice job

@bekahpolack1739 4 года назад

This is extremely helpful! Thank you!

@bidensacrook9411 2 года назад

Great video to save my meat!!!!

@sclark643 7 лет назад

Love the video!

@justinbey3359 4 года назад

Doing my first brisket tomorrow and used your videos today! Thank you for making it so clear and easy

@leighgilbert1420 3 года назад

Thanks for this!

@ButcherBBQ 2 года назад

My pleasure!

@BBQPitmaster626 7 лет назад

this guy is smart

@meezyd.9985 7 лет назад

do you have any classes or tutorials coming up?

@tchfunkta13 4 года назад

Very nice video.

@allieandbo 5 лет назад

David, do you separate the point and flat for normal backyard cooks?

@daddy61389 7 лет назад

Outstanding! What brand knife are you using? A sharp knife can be your best friend when it comes to bbq!

@apd907001 6 лет назад

Looks to be a Victorinox Fibrox 6” Boning semi-flex.

@ChrisH-uo1mx 4 года назад

Hi David, I haven't smoked a brisket in about 5 yrs so brushing up. Thank you for the video very helpful. I have a vertical propane smoker. What would you suggest. Putting the flat at the bottom closest to the water pan and the point above it? Or the opposite, point closest to the heat near water pan and flat above it? I may not have room on one rack to put both. I live in Edmond, OK. Btw👍

@ButcherBBQ 2 года назад

Glad it was helpful!

@ScottSanchez1964 7 лет назад

Nice video, when is the comp trim video going live?

@ButcherBBQ 7 лет назад

It will be post in a couple weeks

@thescottsanchez 7 лет назад

Great, would love to see how you guys approach it. Are you splitting the brisket for comps too? If so, how is that affecting your cook times?

@ButcherBBQ 7 лет назад

The video is complete except final editing. It will show you how we trim, but due to timing we can't get into actual cooking techniques.

@thegreekguyviva-greece5881 6 лет назад

help!! smoking at home d I leave the two intact and after cutting the connective fat betwee the two lay it flat back down and smoke it all as one, or do I pick n choose which one (or both) to smoke??? I'm having a hell of a time with this

@ButcherBBQ 6 лет назад

I cook both each time we cook.

@stevesohinki1063 3 года назад

What kind of boning knife do you use? It looks fabulous.

@ButcherBBQ 2 года назад

It is a RH Forschner 6 inch semi still boning knife.

@benkenny3220 3 года назад

I wonder, is your brisket slightly frozen or something? Looks like it's stiff and cutting well.

@ButcherBBQ 3 года назад

No it was entirely thawed.

@colguyton 3 года назад

What knife are you using?

@ButcherBBQ 2 года назад

It is a RH Forschner 6 inch semi still boning knife.

@ajflyingatyomouth2831 5 лет назад

How much was this brisket?

@twoseriousdogs6762 3 года назад

Please help: I'm a newbie and bought a brisket that's too big for my home smoker, plus it's only two of us and we can't eat that much. Will it ruin the brisket if I cut it into thirds?

@ButcherBBQ 3 года назад

No it will not hurt anything.

@twoseriousdogs6762 3 года назад

@@ButcherBBQ thx a million

@JwhJap 4 года назад

is that a cimeter or breaking or boning knife?

@ButcherBBQ 4 года назад

Zach Piser this is a 6 inch boning knife.

@freemanmt 7 месяцев назад

What kind of knife

@Aereaux 7 лет назад

So this is for cooking at home. I'm sure you don't do this for competition.

@ButcherBBQ 7 лет назад

Our next one will be for Comp cooking

@gschady 6 лет назад

there's NO WAY that he was reading from a cue card to the left of the camera lens .. NO WAY ! :^)) g o o d m o r n i n g e v e r y b o d y .......

@ButcherBBQ 6 лет назад

No I had the camera off set. I was always told to never look at the camera. After doing this one I quit. It looked odd.

@__BERSERKER__ 5 лет назад

I dont trim the fat its the best part. Cook it fat side up. The fat will melt into the brisket and flavor the hell out of it. If you dont like fat the individual can cut it off when serving. collect the drippings and make au jus.

@ButcherBBQ 5 лет назад

That is true but if cooking American beef, the fat does't start to melt till around or after 170 degrees. By then I'm wrapping and the fat hasn't started to even melt. I let the wrap cycle do exactly what your talking about. I use the fat as a barrier from my heat flow due to witch cooker I'm on. If the air flow comes from them top fat is on top and if it comes from the bottom it is on the bottom. We really appreciate your comments and I agree fat is flavor. I bet both ways turn out a killer brisket. Just goes to show you when smoking there is not any one way to do it. Once again thanks for taking the time to tell us your way.

@__BERSERKER__ 5 лет назад

Oh for sure. I've been cooking for years. Not much experience with bbq. Chefs will have screaming matches over the best way to cook a simple hamburger. LOL. What do you do with the fat when trimmed?

@__BERSERKER__ 5 лет назад

BTW, I own and operate a food truck. Are you standing in a food truck in this video?

@__BERSERKER__ 5 лет назад

LOVE the notching idea BTW

@ButcherBBQ 5 лет назад

I mix it in the trimmings we cut off to make burgers.

@SuperBadok 3 года назад

Pretty strange to use a boning knife for trimming. Also, cutting towards your body or your assisting hand is a big no-no. Additionally one should wear some protective gear, metal gloves at the least. This is so not "butcher"-style... Other than that, he precisely explained how to cut it for American style bbq... Which is, what I needed to know, since a customer ordered it trimmed for that. 😉 Thank you.

@ButcherBBQ 3 года назад

What do you think a boning knife would be used for then. Its for trimming and boning. Cutting towards your hand happens everyday when you do this 8-10 hours a day.