Slicing Brisket Like a Pro | Extra BBQ Tips 

Great series, I'm just starting out with smoking and this has been very helpful. You provided lots of information, but it wasn't boring to watch either. Keep up the good work. Looking forward to more videos

You're the man. Best brisket video on RU-vid. Look forward to seeing more videos of different meats from you

You’re a great teacher! Thank you for sharing your bbq love!

You don't even across as uncomfortable! You did a fantastic job and I am very much looking forward to any new video you post! Thanks for taking the time to make these videos, they're really good. Take care and I hope you have a good day.

That turned out awesome. Lots of great information

Great job in the briskets videos. Please keep them coming.

Really nice brisket series, and I’d love to see ribs for sure. You’re doing a good job in front of the camera and will continue to become more comfortable as you create more videos. We’re always our own toughest critics. Keep up the good work!

My old man used to cook briskets when I was growing up and used zero science and they were the talk of our small west Texas town! He was a welder and I helped him build a large offset out of big oilfield casing. He smoked with mesquite which was the native wood in west Texas. Back then, 1970’s-80’s briskets cost $0.69/lb so a whole brisket would cost $8 and you could feed 15 guests easily. We made pinto beans and potato salad as sides and a gallon of sweet tea.....We played all kinds of table games during the cook or watched the Dallas Cowboys during the Staubach days.... Good Times! Miss those days....

amazing looking brisket! keep up the content man

Definitely do a rib! Love the details of the cook

Great videos, keep them coming!

Nice finish!! I learned from my trip to Texas that they mostly all followed the same type rule. 500 or 1000 gallon smokers ran like u said, 255ish to then 265-75 then finish before wrap at 280-290 for color. Met some powerhouses of bbq who were so friendly and gave great bbq advice. You explain yourself well in these vids for sure, nice work👍🏻

Really good videos! Super helpful and I found the trimming / shaping video really helpful I love the shape you achieve. I'll be cooking my 6th brisket in a couple days. Trimming is getting better, but I've got some work to do to achieve a really nice shape. Getting the bark you get is a dream at this point...but I'll get there!! :) Thanks again!

👍🏾👍🏾👍🏾Good job well done, And looking forward to when you do the ribs

your videos are great, the input and small details are awesome. Keep on smoking!!

Pro tips! Great information.

This was a great series! Would love to see a rib video from you for sure!

OUTSTANDING

Another awesome vid! One covering beef or pork ribs would be awesome too! 🤘🏽👍🏽

That looks good man.

Great video, I’ve been in youtubers live chats trying to answer why the bottom of my briskets on my new smoker are burning and can’t get a straight answer. You nailed it. Thank you

Awesome Job and Appreciate you sharing your knowledge 😁👍👍 If I knew how to send you a picture & vid of my latest brisket I would 🙄

amazing brisket

Joe, I am the big fan of you. This is the first time to write down comment in RU-vid. I really appricate of your explanation. Thank you all.

Looks good

Joe, great video series! What heat resistant gloves do you wear?

Fantastic video man! We need a rib video!!

Another fantastic video Joe. I'm curious if you could speak to the rest and hold period. Thanks!

Started my brisket today this was really helpful thanks man subben and liked you are awsome

Hi Joe, new subscriber here. I noticed you cut with fat cap up. That seemed to keep the brisket more stable than working it fat down - like I did yesterday and had issues with too much movement. Suggestion: include links in your comment section to other videos in your series to save us time jumping to the next mouth watering video. Keep up the encouraging teaching. Can't wait for the beef ribs!!!

Looked really good to me but then Im just starting out. The one I did I had to deal with the temperature outside going from really cold to about 45 degrees so ya I get what your saying about that! But great video!

great info.a rib video would be great

Great stuff bro! Props from the Bay Area!! 👍🏼 Question: why did you take your tuning plates out? Pros/Cons? I have tuning plates in my offset stick burner.

followed the three vids, great instruction and cook. What are you using to hold the brisket in the restaurants? Altosham? I have a heated cambro but sometimes think it over cooks (set around 165 degrees? Are you holding it at lower temps ?

I use a drum smoker with the heat source directly beneath the brisket. I notice that the TX guys seem to want to cook fat side up, but are generally cooking on offsets and I think that means the heat hits the top of the brisket harder than the bottom. What are the disadvantages to cooking fat side down?

Have you ever smoked a whole turkey? Sounds kinda good smoked turkey 🦃 love u dude thanks

The brisket looks delicious. Question, were they USDA Prime or Choice? Thanks

appreciate you sharing your knowledge. But I had a quick question, does cutting against the grain of the meat not matter in your opinion? And if so why? Thank you!

So do you cook fat did up? You said flip it, is it something you do or is that a term? Please show me the ways master

I’ve been trying to smoke brisket for several months now and I can’t get any smoke flavor at all. I’ve purchased really good wood from a reputable bbq supplier and I run a clean smoke fire. I can’t figure out why my old country bbq Pecos cannot give me any smoke flavor. I’ve tried other meats as well and I still can’t get the smoke flavor. I’m using hickory and post oak. Could you please give me any advice? Thank you

When you’re talking about the tip curling up what do you consider it curling up to early ? Time wise

Once again thx for some good info. I try to keep everything at 225. Do you think this is too low for cooking briskets?

Looks great. Something I noticed when you pulled out of paper, you had no moisture, fat come out. When I do mine, there is so much juice/fat coming out. I let it sit overnight as well, holding at 145-150. Just makes a big mess for me.

Hey Joe, If my stove fluctuates between 150 and 200 F, is that okay for me place my choice brisket in for holding. Also, is it okay to hold brisket at 170 F as opposed to 145 F?

Where does everyone get the good black gloves? Good video thanks!

I love your method for brisket. However, there are tons of top bbq teams that cook briskets hot and fast with no issues. Both techniques will work.

Where can we come to get a sample of your meat? Looks so good!!!!

Do you prefer smooth or serrated knives for brisket?

10 👍 UP’S

Can i cool down the brisket in foil without open it until the internal temperature reach 150 degree?

My man! It is soooo hard to try and teach feel isn't it? I feel that most people are looking for an EXACT science or method to cook to including exact numbers. I try to tell people the general sense of what you are trying to achieve in the cooking process and that you just have to play around with the method that best works for you on your cooker. There is no ONE single way to cook brisket so just play around with it and have fun. I love cooking brisket and honestly I don't even like to play around with different rubs. Just give me my kosher salt and some #30 Fiesta coarse black pepper and get out of the way! lol The funny thing is the cutter is probably one of the most important jobs because that cutter can make a bad cook LOOK great or a great cook LOOK bad! Cutting is an art form that I know I need some help with so I thank you for your time in showing what you do. I to use Victorinox knives and love them for trimming and slicing. Again, I'm digging your videos brother. Keep it up... Btw, do you ever get back to the Austin area? Pflugerville here...

How long did you rest this brisket?

If you place a chunk of your smoking wood under the Brisket then the juice pooling will not be an issue for you.

Is that 13-14 lbs pre-trim?

Rib cook

“You don’t want this. It’s just fat.” Uh… you don’t have to throw it on the scale, but you can throw it on the tray…

Why you fuck up a perfectly good brisket.

Never ever ever slice brisket. Imagine if you did it the right way. Pull apart with the grain. Spiced right in Atlanta will teach you. Fool.

Boi just cut the meat, you strung it out wayyyyyyyyyyyyyyyyyyyyy toooooooo long bro

Not familiar with this youtuber. Don't know who taught him. But their is a lost art to slicing brisket. Not picking on this guy. Almost all of them don't separate the point from the flat when slicing. Easy to see. Layer of fat between them. Grain of meat running one way on flat opposite on point. Should be the first thing that's taught. No since spending all that time on a brisket, then not slice it correctly. Might as well cube it all up.....

Never ever slice brisket. Cut in 12 inch pieces and pull apart with the grain. Your welcome.