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SDSBBQ - Slicing Whole Briskets For a Catered Event and To Be Weighed for Deliveries!

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Опубликовано:

27 авг 2024

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Комментарии : 69

@patrickdix5865 4 года назад

Dash, you're an expert. You are a food handling genius. Thanks for sharing!

@SDSBBQs 4 года назад

Thank you kindly. I am just well practiced. Over time I've picked up a few tips and tricks that I don't mind sharing with those willing to listen. Thank you for watching and commenting!

@markn2904 4 года назад

Dash, I want to get clear in my mind your cutting technique. You push the blade away from you to get through the bark. Then pull the blade toward you cutting the meat in a single slice. Good video.

@markstabler4791 4 года назад

Thanks for the information on slicing starting my food truck and was looking for this.

@SDSBBQs 4 года назад

Sure thing, best of luck!

@chillz0052 4 года назад

I love that first person view you have while cutting

@SDSBBQs 4 года назад

Thanks... It has taken me a little time to figure out what angles work best for certain situations. Thanks for letting me know that this one was a winner!

@jrocktsu 4 года назад

Thanks man. Im doing a brisket sat. This helps a lot

@SDSBBQs 4 года назад

Glad you were able to find this helpful. Good luck with your cook this weekend!

@beers-jackofbbq 4 года назад

I have seen multiple ways to separate the flat and the point, I never saw this way and it seems to be the best and easiest technique I have seen! You really did a nice job showing this! If I can find a brisket today, I will be doing one tomorrow to stock the freezer! Stay Safe Dash!

@SDSBBQs 4 года назад

You've never seen any of my older brisket slicing videos? I've been doing them this way the entire time I've cooked them. It's the best was to get out all the intramuscular fat between the point and flat. Good luck finding one. I just saw some at Costco but man they were expensive compared to the Restaurant Depot so I didn't get any. Yes indeed definitely working on staying safe. Same goes for you and yours!

@beers-jackofbbq 4 года назад

SDSBBQ I have watched a bunch of you prepping, but never noticed. This one as you did it, you mentioned it and it caught my attention! I did get a prime brisket at Costco, it we a little pricing, but was my only option tonight! Thanks Man!

@SDSBBQs 4 года назад

@@beers-jackofbbq Yeah that prime brisket comes with a prime price tag, LOL. I have a video just like this one I filmed about 2 years ago where I go through this exact same process. Newer and better cameras I figured I'd start doing some of my more popular older videos again but updating them. Good luck with your cook!

@beers-jackofbbq 4 года назад

SDSBBQ I had to follow up to tell you that was the easiest slicing of a brisket! Took the point off so easy! We did brisket nachos! Thanks for the instructional video! Refreshing older videos is a good idea, I am sure you continue to improve your techniques!

@SDSBBQs 4 года назад

@@beers-jackofbbq Awesome man thanks for letting me know that I helped. People see how they do it in xxxxx and think that there's only one way to slice a brisket. Thanks for taking the leap and trying it out.

@madwoodbbq3834 4 года назад

great video a lot of people dont know how to slice a brisket

@SDSBBQs 4 года назад

Yes with this I'm aware... I've seen some of the videos, LOL. Thanks man for watching and commenting on my videos I really appreciate your support!

@muchosmokeiteasy5576 4 года назад

Great slicing tips. The way you separated the point and flat is gonna be helpful on my next cook. New to your channel. Look forward to looking through your other videos.

@SDSBBQs 4 года назад

Well thanks, I'll be looking forward to seeing you again soon in the comments.

@ajsironworks3937 4 года назад

I don’t smoke really I like to grill though. But I like watching you cook cut and all that. You have a passion for all things bbq. I have a passion for building all types of cookers. Watching this tell me that I really need to up my game to deliver somebody a great cooker do they can turn this quality of food out. Good work Dash. Pretty amazing talent you developed here.

@SDSBBQs 4 года назад

Well thanks man. Just like I'm sure you know... it's lots of practice and time spent doing!

@Viewtoagrill 4 года назад

Hey Dash, that board is getting a lot of good use! The well uniform cuts look good in the container... professional! Cool refreshments are a must!

@SDSBBQs 4 года назад

Yes indeed I have been using it a lot. Can you tell that I like it? How is yours treating you? Those uniform slices have taken a lot of time to perfect... but we also eat with our eyes!

@TexasBBQGuy 4 года назад

Great video Dash! Great work with the POV! Only my vodka made me feel tipsy! Maybe you didn’t see when you were in Austin, and maybe something to try there, before you wrap, some places cut the point from the flat, season both exposed pieces, then flash sear them before wrapping. Just something to try.

@SDSBBQs 4 года назад

Man that's extra work, LOL I'm only one guy...

@EricsBBQAndMORE 4 года назад

That cutting board is a beast!

@EricsBBQAndMORE 4 года назад

you are FAST at the reply!

@SDSBBQs 4 года назад

Yes. It. is!

@SDSBBQs 4 года назад

So I try and make sure I am available to reply to comments, that is why I release the videos when I do so I am around a computer to be able to reply to them quickly.

@runninglow9SS 4 года назад

I cooked my very FIRST brisket ever on my WSM [still waiting for my Shirley Fab] Sunday. It came out great---I went at about 250 for 10 hours on a 15 lb brisket. I wrapped it for the last 2 hours in foil. Took it off and put in my Yeti (wrapped in a towel for an hour) It came out awesome. I used Worcestershire sauce, beef broth and Guinness to spritz every 45 min or so. I say all this to also say your channel (as well as a few others) are VERY informative and helpful. a. is there a difference in the quality of briskets...low grade versus high grade? In other words is it worth it from a quality standpoint to spend the extra money? b. is there a huge difference between wrapping in butcher paper versus foil? Again...thanks brother

@SDSBBQs 4 года назад

So... firstly I don't advise wrapping briskets and then putting them in a cooler... Think about it like this... your brisket will still be cooking due to carryover heat and if you put it in a cooler it will hold that carryover heat that much longer further cooking your brisket PAST the point that it was done. You could run the risk of overcooking your brisket. I have never found a vast difference between a choice, select, or prime. To me the higher grade briskets will have more fat at times that I end up trimming away so to me it's not always worth it to buy the "better" cut. Keep in mind that the brisket is one of those cheap cuts that it's fine buying the lower cost cut for the most part.

@ComparisonCooking 4 года назад

Dash, what a great video. A lot of expert tips throughout this video! Saving this as a resource for later.

@SDSBBQs 4 года назад

Glad I could help. Thanks for watching!

@jaysbrappingbbq842 4 года назад

Great video I need to cook a brisket those look so good

@SDSBBQs 4 года назад

Yeah Buddy... Take a trip to your offset smoker and make it happen!

@northeastbeastlafoe628 4 года назад

Great looking Briskets

@SDSBBQs 4 года назад

Thank you Sir for watching and commenting!

@RayMacksKitchenandGrill 4 года назад

Man I can learn a lot from you...I'm loving these tips and tricks.

@SDSBBQs 4 года назад

I'm trying to help others by showing folks how I get things done... it's a take my advice with a grain of salt type of situation. Sometimes they can help other times you might have or know of a way that works better for them. Thanks for watching and commenting!

@timeshiftts6459 4 года назад

Bom dia para você e sua família🌞🌞🌞🌞

@SDSBBQs 4 года назад

Bom dia, Obrigado!

@bigstevessmokemchokembbq8746 4 года назад

Thx sir for the information. For a good while I thought I was doing something wrong, when I would slice the brisket it seemed dry. It wasn't dry it needed to be warmer for slicing. Do you think it would help if you separated the 2 muscles before foiling?this way they both can sit in the juice. Just a thought.

@SDSBBQs 4 года назад

Not sure about that... I prefer the lean brisket or the point to be in the Jus. When the Moist or Point is in the Jus it is TOO much moisture in my opinion. The point is already fatty and if it's in the juices some of the fat you want to render away won't be able to do so.

@bigstevessmokemchokembbq8746 4 года назад

@@SDSBBQs gotcha

@darianwj 4 года назад

Fine lookin Briskets....I'm Hungry!

@SDSBBQs 4 года назад

Thank you Sir... Sounds like it's time for you to get a brisket or 2 to cook?

@blackhornet25 4 года назад

Do you taste the food you cater?

@SDSBBQs 4 года назад

Some things I do... somethings I don't. I cook more to smell than taste. If it smells good it will taste better!

@iknowchris 4 года назад

i thought you were going say you were sending one to iknowchris LOL keep tubing my friend

@SDSBBQs 4 года назад

Shipping is always an option!

@patriciamattie4732 3 года назад

Have you done any Briskets on Tracy ?

@SDSBBQs 3 года назад

One and I didn't like the results... it was dry. I may try again at some point but seeing as how I have other cookers that I like the results of when I cook brisket I tend to not use Tracy

@DeadBrokeBBQ 4 года назад

Great slicing job Dash! I might need to try a serrated on the point, never did that before! That sure is an awesome cutting board! Like always thanks for sharing bro!

@SDSBBQs 4 года назад

Thank you Sir! I lucked up and bought the serrated first so that was all I knew for a while but I like and use them both now. I LOVE, LOVE, LOVE this cutting board. And really thank you Sir for watching and commenting!