Trimming and Separating the Brisket Point and Flat | Detailed Step by Step | 4k

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Step by step instructions showing how to separate and trim the Point and Flat from a Sher Wagyu Full Packer Brisket. This can be a Competition Cut used for BBQ Competitions to allow the Point and Flat to be smoked individually. It can also be used to do different things with each muscle. The Flat in this video is going to be used to make Smoked Brisket Pastrami and the Point is going to be used for Brisket Burnt Ends.
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Опубликовано:

28 май 2020

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Комментарии : 102

@Myndale 2 года назад

This guy would have to have one of the happiest dogs in the world!

@chrism1020 3 года назад

The best video I have found on separating the flat from the point. So descriptive and easy to understand.

@WayneTheSeine 12 дней назад

Can I be your dog? Man, have I been doing it so wrong. I have been loping off what I thought was the point but was taking a lot of the flat as well. I did not realize you have to actually filet it away from the flat. Thank you for the great tutorial. I subbed.

@CosmicStargoat 3 года назад

Actual trimming does not begin until 3:33. The separation process begins at 8:25

@rattrick1 Год назад

Not all heros wear capes

@t.dubbya7000 Год назад

The hero we needed but didn't deserve...

@bradmack2446 Год назад

M.V.P of youtube

@aleksilepisto7282 Год назад

@@rattrick1 you don’t know, he might have been sitting there typing that wearing not but a cape. 😂

@gregs_garage Год назад

get to the point. literally.

@owenscustoms 3 года назад

I wonder if he is making pastrami? Lol. Looks great!

@HectorsSmokeHouse 3 года назад

Hehe, I did repeat myself a little (lot) :-)

@joeypage9268 Год назад

Thank you! I successfully separated my brisket & am getting ready to have some salsa verde brisket burritos!

@aggielonghorn 11 месяцев назад

I've never eaten competition brisket but after watching many videos of competition preparation that include the elimination of all the lovely tasty fat, i think a guy like me should stick to common old briskets done by regular guys in regular back yards. Those briskets are prepped for the grill in about 15 minutes or less, lol.😅

@HectorsSmokeHouse 11 месяцев назад

Same here, at home I do minimum trimming, love the flavour of the fat 😀

@Bro.Redeemed 10 месяцев назад

I'm from KCMO , where we do burned ends, nor Pastrami.

@Dan-pp8oy 9 месяцев назад

Thanks Hector…I’m going to try that with my next brisket.

@xmas4203 3 года назад

i TOOK A sHOT every time Hector said pastrami. I'm fdrunk now. 🤪 Great tutorial, thx. Just what I was looking for.

@-.Steven 11 месяцев назад

Thank you, nice video. Initially the music 🎶 made me think of Donovan and Mellow Yellow, but that gave way to some bluesy Muddy Waters type blues. 😄

@joeborovina4769 3 года назад

Outstanding again .! I separated the point and flat with your help. Perfect for a snowstorm...Thank you !

@HectorsSmokeHouse 3 года назад

Awesome Joe, very happy it was useful. Take care in all of that snow :-)

@mastod0n1 2 года назад

This is the best video I've found so far for separating the point and flat. All the others kinda gloss over stuff or expect the viewer to already have some background knowledge. My wife wants to make a brisket recipe that calls for the flat but she came home from the butcher with a whole brisket and I had no idea where to start lol. After watching this video while trimming the meat I ended up with something that I'll call good enough. Thanks!

@mikecoughlin4128 6 месяцев назад

She saved a lot of money! Paying for the flat only costs more than the packer brisket where I am. Labor is $$$.

@gardenlevel7385 2 года назад

Thank God for you and the other generous chefs of RU-vid! I bought a brisket for the first time today, planning just to braise it for a long time in my cast iron dutch oven. But noticed while seasoning (because I've worked with pork shoulder) that there seemed to be two roasts. I trimmed down the seam and then felt like maybe I wrecked it. But, seems that was ok. The other thing was I was not planning to trim the fat thinking it would contribute to tenderness, until I watched these instructions. I'm so glad I've now followed your instructions and trimmed the fat --- wow! There was alot! Anyway still need to cook it but thanks to you I feel like I've got a running start.

@uncoeur Год назад

Depending on the cut... fat can contribute to a lot of flavor. It's situational for separation and fat trim... but I'd say on a nice Choice cut to leave about a 1/4" fat cap over the brisket with the muscles still together. This is a wagyu brisket, which has fat throughout the fibers, so the fat cap and intra-muscular fat doesn't contribute to overall flavor or tenderness. Me -- I'm going to separate and full-trim the flat to make jerky and keep the cap on the point to roast for a holiday dinner. I hope yours turned out great!

@brianhoelting2314 Год назад

This was really helpful, thank you!

@HectorsSmokeHouse 11 месяцев назад

You're so welcome!

@steverice1494 3 года назад

Great video. Very detailed. Thanks.

@reallybadaim118 2 года назад

Great trimming job. Very nice.

@duanehenicke6602 3 года назад

First time i've watched someone on the tube do this. I've threatened for years that i was going to smoke a brisket with the two muscles separated. I always separate them after a cook and slice properly. It makes me twitch when i watch people take a cooked brisket, slice it down the middle. And say this half is the point and this other half is the flat. Once cooked the knife blade runs between the two with ease. Just follow the fat line. If you start to get off their will be resistance on the blade from cutting into the meat. When catering a event i use electric knife to speed things along. Little tricky staying in the fat line. But after one or two you get the hang of it.

@bobbycratchet3958 3 года назад

Separating the flat and the point is also necessary when making beef jerky. I like to put the flat in the freezer prior to slicing which I still do manually so it's safer and makes more uniform slices, for me. BTW, do you know what the most dangerous thing in a kitchen is? A dull knife.

@marvinwilson491 2 года назад

Thanks chef hector I needed this video

@victorreyes5052 3 года назад

Excelente. De México. Saludos!!

@philandtriciad5031 Год назад

Very informative!

@HectorsSmokeHouse 11 месяцев назад

Glad you liked it

@stevemccullough7075 Год назад

AWESOME video!! Thank you for sharing this.

@HectorsSmokeHouse 11 месяцев назад

Glad you enjoyed it!

@teccropmgmt 3 года назад

Great video. I watched 2 others. You made me understand it.

@HectorsSmokeHouse 3 года назад

Awesome! Thank you!

@chrissimon8368 2 года назад

It took me about two hours to trim, cut it up in pieces, packages for freezing, and store a nineteen-pound beef brisket (label showed 17.6 lbs.) That included sharpening my butcher, trimming knives, and taking a couple short breaks. The brisket wasn't very cold fresh from the Kroger grocery store. There were five pounds of fat after trimming fairly close to the meat. This was my first one and maybe my last. The price was $3.00/lB and the meat didn't have much marbling. So, It will mostly have to be slow-cooked.

@uncoeur Год назад

Low-n-slow wins the race.

@bigb9362 3 года назад

Great explanation and execution of how to do this!

@AaronTConner 3 года назад

the best part is when I turned the prattling wind bag off after 10 minutes.

@michaelmccarthy3909 2 года назад

Do cc

@JimMardis-oi5cu 9 месяцев назад

I've seen a northern American redwood cut cleaner

@thomasdestry5188 Год назад

🎉Thank you so much‼️

@fanglph11 Год назад

BTW, Hector good video. Accurately stated for the 2 muscles in the brisket cut: there's the Point and the ... not FLAP!

@frankkolton1780 2 года назад

You'll find that using a 6 inch semi-stiff curved boning knife will work a lot easier and quicker than that chef style knife you have. Also, it's a lot quicker to seam out the the two muscles first and then trim them.

@g.1667 Год назад

Same i use a mercer culinary 6 inch semi stiff to trim all my briskets works far better than any other method , sometimes a 10 inch semi stiff is good for removing that silverskin on the bottom of the brisket

@tortugarojo 3 года назад

This video is great. I successfully separated the flat from a brisket last night and it's brining for a pastrami smoke this weekend. Thanks!

@grizzle273463 3 года назад

Im bringing the beer. What time shall I arrive?

@dovellbonnett2658 2 месяца назад

Do you do the fat trim when the brisket is at room temp or refrigerated?

@robertkattner1997 Год назад

I use a Milwaukee electric knife, Fuel 12 volts. AWESOME.

@ronniesuburban 4 года назад

Having made wagyu pastrami dozens of times, I cried a little bit when I saw how much exterior fat you removed from the flat. My best results have come when leaving a thin layer of fat -- 1/8 - 1/4" -- on the outside of flat all the way through the process. At the end of the day, I think you want that very thin layer of cured, seasoned, smoked fat in the final product. That makes for the best eating. Of course, this is obviously just a matter of opinion. Looking forward to watching your pastrami video.

@HectorsSmokeHouse 4 года назад

Cheers Ronnie, I'll definitely have a go your way on the next one and see which one I prefer 😁

@mikecoughlin4128 6 месяцев назад

I agree. I’ve made pastrami several times as well, never wagyu, and I leave 1/4” at least.

@shawnmartin2131 2 года назад

Wonder if he's gonna make pastrami...

@adamjonn 2 года назад

Which part is better for smoked pastrami? the Flat or the Point??

@jgpt857 9 месяцев назад

At 10:34 the flat is vaguely reminiscent of the shape of Texas. Coincidence? Yeah probably

@HectorsSmokeHouse 9 месяцев назад

Total coincidence but now I wish I had done that 🤣

@jleelacey 7 месяцев назад

Prolly great video but you lost me at the long musical intro. 😂

@leester9487 Год назад

Wait, Which one is the point and which is the flat?

@artheriford 3 года назад

Those are some great knives. What are they? I want them!

@HectorsSmokeHouse 3 года назад

Hi, the knives are Shun Premiers. The link to them are in my Amazon Shop in my comments. If you order through the link, Amazon give me a small commission but it doesn't change your price. They are pretty awesome, I have a full set 😁

@artheriford 3 года назад

@@HectorsSmokeHouse Thank you! I'll check them out

@Craig-ib7gk 2 года назад

He does a pretty good job on this, especially considering how dull that butter-knife is, and how warm the brisket is (cold = easier to trim). The "liquid-like shimmer" is a sign to stop and put that bad boy back in the flash-chiller for 15 minutes or so, especially with Wagyu and its high marbling ratio. I use a combination of two or three knives when I separate mine: a 7" boning knife, a 7" filet knife, and an 8" chef knife, all fo the razor sharp. Most of the fat is trimmed with the chef knife or boning knife, but the highly intricate cuts, especially the the deckle seam separation, is done with the filet knife.

@kelleederby4423 2 года назад

I’ll take the dogs meat please! Lol 😹 his dog eats better then me! Good video, very informative. Not joking about the dogs meat btw.

@brentdinnebier613 2 года назад

This is what I was thinking. Pretty darn expensive snack. Dog probably won’t even chew. Just swallow it

@Raycefan Год назад

Sorry, and I love my dog, but he ain’t getting NO Wagyu ANYTHING!

@fitzsilva69 Месяц назад

Loose definition of live huh? lol

@edwardschneider5194 8 месяцев назад

Dude needs to stone that knife edge some,... it'd be a bunch easier It was a lil frustrating watching him struggle @ about 6:00 in

@Breezio69 2 года назад

Man I've been terrified of doing a brisket for 6 months and am finally doing one as we speak, and this guy is feeding wagyu to his dog. Haha. Hopefully my first brisket is worthy of the dogs approval.

@matthewwarren7879 Год назад

My dogs eat literal poop. Most dogs ive met would eat anything. They would definitely qpprove. Lol

@matthewwarren7879 Год назад

My last brisket became dog food because i messed up the cook.

@donhgr 2 года назад

I think I would have left part of that (thin part) on the brisket and definitely wouldn’t have filed the thick part you really want 1 inch squares minimum

@adamgarth3604 4 года назад

Where do you source your Wagyu from?

@HectorsSmokeHouse 4 года назад

Hi Adam, either directly through Sher Wagyu or through Kellys Meats in Cranbourne.

@thomassmith4616 3 года назад

I dont see why that part you cut off has to be removed. 20:00

@HectorsSmokeHouse 3 года назад

It's more for if you are doing burnt ends for a competition and want to keep them square and uniform. Otherwise you don't need to tidy it up.

@mtrchef7075 3 года назад

video starts at 1:02 ... you're welcome.

@unsure8824 2 года назад

Skip to 3:12 to get to start seeing the point of the video.

@SilverShadow2LWB 3 года назад

Very nice video. Excellent butchering skills. I am very disappointed in hearing that this is Wagyu beef for it has poor marbling. Is this Japanese Wagyu or wannabe American or Australian Wagyu. Please specify this point in the future for it could be very misleading. Otherwise, looking forward to future videos. Thanks

@internalinjectiontrulyhere6182 2 года назад

Point_

@FPShkED 2 года назад

Id definitely leave a lot of the fat there for it to render

@musialrocks6 2 года назад

22 minutes for what should be a fairly straightforward process? Next!

@redshift6712 Год назад

Just curious, what are you going to do with that flat? lol

@g.1667 Год назад

I dont know but dont take all that fat off like he did its pretty much only good for pastrami or grindin for burgers or tacos at that point holy

@redshift6712 10 месяцев назад

@@g.1667I was going to suggest that he use it for pastrami. Bet he never thought of that. 😉

@dwainholloway5730 Год назад

Give wagyu to the dog ? I don't think so !!!

@MrFuchew 4 месяца назад

Followed your steps ended up with shit

@g.1667 Год назад

Wayyyyyyy too much trimming done here , even of you were making pastrami you mutilated the fat cap on the whole thing

@lazygardens Год назад

10% of the video gone and I'm still not learning anything, FFS mate,. GET TO THE POINT! (and the flat) immediately.

@pippi7144 4 года назад

Man that was broken down into almost nothing... hope the dog ain’t eating everything you cut . Grind it down and make burgers and meatballs... I love my dog but I wouldn’t be giving him that. $

@HectorsSmokeHouse 4 года назад

Hey Michael, it all gets minced some goes to the dog but most is used for burgers, Shepard's pies etc 😁

@pippi7144 4 года назад

Hectors Smoke House I like your Chanel Iv watched other videos... good stuff pal

@havocproltd 3 года назад

yeah... no wagyu for the dog!!

@kille7543 2 года назад

The cutoffs are great to slice thin and use in chinese cooking.

@bitter-bit 4 месяца назад

I just had the worst brisket of my life with skin and fat and rubbery bits all over it. Tried to covering the restaurant and they said it was supposed to be done that way. Rubbish.