Trimming a Competition brisket

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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
336562 East Commercial St.
Chandler, OK 74834
405-205-3270
E-Mail: ButcherBBQ@aol.com
www.butcherbbq.com/

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Опубликовано:

21 май 2024

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Комментарии : 41

@aossi6712 5 лет назад

Finally, a decent competition cut that makes sense = thank you.

@clarkent25 3 года назад

Great trim video and great products!

@Aereaux 7 лет назад

Interesting. I don't separate the point from the flat, but I do trim the flat back about 6 or 7 inches, and then trim the point until it is about 2 inches thick. I don't separate the brisket until I get ready to slice. So the cook time for a brisket that hasn't been separated is about 8 to 10 hours. I would imagine that the cook time for a separated brisket would be much less to get it to the point where the temperature probe goes in like warm butter. BTW - I do use your brisket injection.

@Fuggsandfoach 7 лет назад

Nice work.. I love how easy it is to follow.

@jamesdizzle420 7 лет назад

key factor to trimming any meat have a knife that can cut air as shown in this video......damn!!!!!

@ScottysBackYardBBQ 5 лет назад

Great video... thanks for sharing

@Igetsurgical 4 года назад

Great video! Thanks.

@toypocalypsenow 7 лет назад

very informative. I find competition bbq intimidating and scary.

@eddydirtville 7 лет назад

great video...

@cameraman540 4 года назад

Do you have a preferred thickness for the flat? Brisket that size can be hard to come by in NZ so I’ve often cooked flats of barely over an inch thick after trimming.

@davidsolomon8203 4 года назад

He rushed through the trimming, which is the task that I find more interesting!!!

@jeffneilson510 7 лет назад

When do you inject your brisket? Do you let it sit for awhile or wipe and put rub an hour before smoking.

@ButcherBBQ 7 лет назад

We inject our briskets about 10 hours before cooking. Yes on the rub application as you described.

@garywallace4822 4 года назад

What's the cook time on that?

@natekastle989 6 лет назад

Can you use the trimmings in beef sticks or summer sausage? What do you do with it?

@ButcherBBQ 5 лет назад

You bet you can. I grind it up for burgers myself.

@johnruplinger2449 3 года назад

as precise as he trims his brisket you would think he could trim that cookie duster mustache a little more even than what is going on in this video

@ButcherBBQ 2 года назад

Thanks for watching

@CHIKINWING 7 лет назад

yea i waz ere!

@allieandbo 5 лет назад

Liked and subscribed. David, how do you sharpen your knives? I just THOUGHT mine were sharp.

@ButcherBBQ 5 лет назад

I use a steel mostly.

@monkeydesigner 3 года назад

what do you do with your meat trimmings?

@ButcherBBQ 2 года назад

We freeze them and make ground beef when we get a lot saved up.

@nathanharrison5284 7 лет назад

Love the video can't wait to see some Boston butt videos

@IIIIHOLYSMOKESIIII 7 лет назад

What is the knife you're using?

@ButcherBBQ 7 лет назад

We use a 6 inch semi stiff Forschner boning knife.

@kenoneal2450 7 лет назад

Butcher BBQ

@dewayneandrews642 5 лет назад

What kind of knife 🔪 are u using ??

@TOMVUTHEPIMP 5 лет назад

A sharp one.

@FNOZMAN 5 лет назад

What brand of knife is that? LOL

@ButcherBBQ 5 лет назад

FNOZMAN it’s Forschner boning knife.

@PopdaddysBBQ 7 лет назад

at 2:30 on both videos and at 3:50 on the second video.... pitmaster t says everyone of you viewers owes the maker of this video $750.

@chaddfry5345 7 лет назад

I find it hard to believe that you use this method for competitions. the point would shrink to about 5 inches after cooking and the box would look empty.

@ButcherBBQ 7 лет назад

No it doesn't shrink any 5 inches. Meat is mostly water so if you shrinking that much you are cooking lots of your moisture out. This is our method and it works very well for comp cooking. We have don't his for several years and it does work very well.

@chaddfry5345 7 лет назад

Can you post a video of the finished product?

@ButcherBBQ 7 лет назад

I cooked that very brisket last week. Send me an email to Butcherbbq@gmail.com and I will be happy to send you a pic of that very brisket in a turn in box. Thanks

@chaddfry5345 7 лет назад

I stand corrected. It looked great.