A New Brisket Technique! | Chuds BBQ
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- čas přidán 2. 08. 2024
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have you tried smoking your own turkey breast for sandwich meat?
@@jaredsacchieri1208 czcams.com/video/8F_cEPGexlw/video.html
Love ridge wallets! Been using one for 4 years! Never go back to the rear pocket wallet again.
One thing I love doing is after the rest. I caramelize BBQ sauce on both sides over a hot grill before I serve, but alot perfer it as is😁👍👍
@@jaredsacchieri1208I've done that to a whole turkey. I do a simple 12 hour brown sugar salt brine. After I season the skin, I add butter under the skin. 225 on my weber smoker 1 hour per lb, or till I get to 160°F reading😁👍👍
Make your own mayo😁
"Don't have to worry about which relative we give the dry stuff to" 😂😂😂
I was literally about to write a comment exactly like this one lol
Thats hilarious 😂😂😂
I was gonna write that too!!
I felt this in my soul
Give the dry stuff to the relative that just freeloads n never brings shit to the party 😂🎉😅
Did my first brisket this weekend on a small offset and it was a resounding success. Thank you for all the information you put out Bradley, I never could have had such a good first attempt without the content you put up!
I started doing this about a year ago. Everyone always wants the point end, and I was left with flat. Now I use that flat for burger, or pastrami. Best of all worlds in my opinion.
That dog has consistently eaten better bbq than I have
Bradley, you have just started a new craze. Slowly but surely we’ll start to see similar videos like this roll on out and dudes across the land will be wanting to cook up just the fatty. Well done, sir. Looked fantaste’tic.
😂
Reminds me of rib cap steaks... a steak of only the rich part of the richest part.
Love separating the point. But if you're gonna say you're making burnt ends need to go all the way. Chef Tom showed this a couple years ago already.
czcams.com/video/Wacn_3WR-b0/video.html
Way back when I started doing brisket I had an upright electric smoker and I always separated the flat and point because it was the only way to get a good render for me-I’m interested in trying this on one of my offsets
So temp do you go off of when your flat is 200 degrees but your point is 180 degrees after a 12 hour smoke. Do you wait for the point to reach 201? Will that dry out the flat?
The one butcher shop I cut at would get whole packers in and since the clientele was on the wealthy side and didn’t know how to cook or what good food is, they would ask for first cut (flats) only so I’d have extra points laying around and I’d bring them home and smoke them. Always good and they cook faster which is even better haha
Man run it fast and hot! 300 for 3 hrs + 45 minute rest! Good as gold.
Just once I wish I could be the “unofficial taste tester”. And I’ve been dying to see how this reverse flow cooker does. Can’t wait to see that video!
just jump like the dog Im betting you wont be disappointed
🐕
If I jump like the dog, will he make that little noise too? 😂
Great job. I love these chud cooking videos. Very educational on how to cut and smoke your meat. Thank you!!
Great content as usual, thanks so much for sharing!
Just bought a brisket this morning. Was wondering about just doing the point, so this video was timed perfectly! Going to do it tomorrow!
Outstanding, definitely giving another go at separating the point and flat for burnt ends this weekend
Been separating packers for years. Family loves all the point burnt ends. There's more loss in the trim but, sausages are good too.
How long does it take to just smoke the point
Might need to try this for sure. Looks awesome
I forgot it was Tuesday morning. See this video made me happy!!!
You’re making my mouth water here. Also, since I’m cooking on a Weber kettle, this cut makes a ton of sense!
My local supermarket selles the point and flat separately so been doing these for the last couple of years. Super fun to experiment with and not so many leftovers for my small family compared to a full brisket.
You should have cooked the lean end too so we could’ve got a comparison. I typically see the lean portion for sale at all the grocery stores so that would’ve been great info. None the less, this was an awesome idea👍🏼❤️
Our Sam's club has just the point at times. Got a few in the freezer. It's same price as whole packer
Always breaking the mold Love the content, keep up the great work.🍻
Just cooked a brisket this weekend using the foil boat method and the long rest for the first time. I ended up doing a 21hr rest because it finished cooking a lot quicker than I expected, and I wasn't having people over until 2pm on Sunday. It was still juicy and delicious, but I think that long of a rest was a weee bit too long. It ended up looking like chopped beef and not really holding its shape. Overall thought it was a neat little experiment and I still ended up with a fantastic tasting and tender brisket. Love the videos by the way. Keep up being awesome!
That looks freaking AWESOME. Will have to try that next time around.
This video was a game changer for me. I've been wanting to try brisket for a while, but couldn't justify making that much meat at once. Tried this over the weekend and got a good brisket and have hamburger meat ground up for this week. Whole new world here.
I feel a Brisket point end getting put on the chub box coming up next.
Cooked some Pork steaks over the coals with a loving mop sauce. Through a Tritip in too and cooked with same method. Both were amazing so I say why not Brisket point too…
Wow looks amazing!
Love it bro, keep em coming.
I’m definitely trying this. Thanks Bradley
Now I want some burnt ends at 8:00 in the morning!
Lol, no shit. I wouldn’t mind a fold over.
The “Meat Moan”compilation is the best part of the video! 😂 Thanks for all the bbq fun!
Yup….. gotta do it now!
Been doing this a while. Easy to do in my Weber kettle. Plus get the best part. Supermarket here will do this for me.
I do this when I make pastrami,,, cook point and flat separate. Flat make excellent sampler slices for a meat plater and the point makes unbelievable sandwich cuts
This is the first video of yours I have found. You have to be the most entertaining bbq tuber in the world. Hahahaha.
" aaah!, somebody called the cops on me because this is so good"! lol
I don’t like having so much meat around after cooking a brisket, so Great idea! And congrats on 300k.🎉
I like doing cutting the fatty side and the leaner side in half. Similar idea, but you get normal slice thickness.
Just amazing. Great video. Now, let's do the flat.
This is a great cook and video!
Grind the flat with a chuck roast and make amazing burgers.
“Nice and floppy” 😅 singing and dancing; you know for a fact it’s good!
I am totally doing this!
I'll be doing this Brad - Thanks for the inspiraation! - Cheers!
I'm definitely going to do this and slice the flat thinly for Korean BBQ.
Dude I think this is it, I think this is how most home brisket should be done. I don't have a lot of family to cook for so I'll just give the flat to my little brother to make jerky out of and demand half. Perfect!
Excellent looking moist berskit!
Oh my Sweet Jesus 😱😱😱 That looks AAAAAMAZING!!!
Yum!
Love your videos 😊
It’s the best. More bark more better. I love cooking just the point.
You should make corned beef or pastrami out of the flat
Awesome post👍👍, I'm glad you utilized that kewl looking smoker. That is one badass brisket, well done.
I entered into a small bbq competition last week and finished 2nd. The Real PitMaster tried my food, told me that my brisket and pulled pork along with the sauce beat his, and said these folk they perfer no heat.
He took my recipe for my BBQ sauce which was pretty awesome👍👍
Heck yeah!
I doing exactly this in a few days! I bought a brisket just for fun, so I guess I’ll have to try it out and keep the lean to grind…
I've been wanting to do this. Smoke the point and bring the flat for burgers or sausage
How do you not have a million subs??…this man needs more subscribers.
Best boot snake yet
I was wondering where the boot snake was gonna pop up, was not expecting that cut away though 😂😂😂
I want that brisket!1 Oh those burnt ends! YUM!
It’s very hard to find anything except the flat part of brisket in the UK. Please show us how to cook flat brisket on its own. Thank you
The only difference should be timing though? That being said, I feel like the flat is perfect for pastrami/corned beef. The salt really locks in the moisture.
He did a brisket flat video almost exactly a year ago
Hey Bradley I don't know how much you read the comments but I have an idea that I think you might be able to figure out. One of my favorite Mexican treats is a pork tamale with red chili sauce. Of course you could smoke the pork for the filling but I'd love to see if there was a way to add some smoke flavor to the masa as well. Seems like something that is right up your alley..
I add smoke to my tamal masa by using the tallow I rendered from a brisket or pork shoulder I previously smoked. Depending if I’m making beef or pork tamales is the tallow I use. Hope this helps
@@miraclemartinez6782 That sounds amazing. Makes perfect sense. Thanks!
I agree with this so much and I don't care about the lean part anyways. Easier cook and everyone will love you for it. Good job Bradley !!!!!!!!!
I've done this a few times. Make the flat for dinner one night, and save the point to make some burnt ends some other time.
Asking for the point or fatty slice is similar to asking for the chicken thigh. When you know, you know.
I did a 34.5 hour brisket for Memorial Day 🇺🇸... first time smoking a brisket, all that fat rendered out amazingly... made 12, 1/2lb 80/20 burgers with trimmings (first time) and then rendered the extra fat into beef talo (also first time)... all thanks to you Mr. Chuds...oh...and I bought that knife you have...razor sharp... found out the hard way 😂
Great job! Now can you do another video of what you can do to smoke the other half (the flat) without it drying out or being tough?
It's a good technique..another good ones cutting one right down the center..you don't save on cook time granted but it's great for the small family
Awesome
I would take the dry part! some kind of dip, good to go..
Cook that flat by itself! Let’s see how good you really are!
My HEB up in pflugerville sells the point only, and the flats only, but they dont separate it correctly, they just cut the brisket in half. And they charge more per pound for it!
My Guy ! that's was Awsome to watch ! I love all your videos , just letting you know HEB sells both just the Flat or the Point for next time ! 🔥💨🥩
Was hoping for a reverse-flow cook but this is still cool.
Use the flat for some awesome Pastrami!
Ive always wanted to do this. Wish they would sell Points un brined.
Exactly. Point cut corned beef are much cheaper than the flats. With the popularity of bbq now, wonder why they dont sell unbrined pieces?
"Which family member you're going to give the dry stuff to" 😂😂😂
I personally only like lean brisket. But that points looks so good, I can barely tell the difference.
I'm not far from you (SA) and notice the flies are insane for you too. I had a whole damned swarm around me yesterday cooking some pork chops in the Santa Maria for Memorial Day.
I've actually separated flat and point like this after cooking a few times. Personally I prefer it this way, though I know for most people that's too far from traditional.
Can you explain the hold in toaster oven remark? I’m pretty new to this!
thanks for the video been brainstorming on how to cut one in half now i see how cooking a whole one is just to much meat sometimes
You could use the Flat to make some Corned Beef or Pastrami too. Not a bad idea I'd say. 👌
Pro tip,a cool HEB butcher will sell you just the point. Take the brisket you want back up to the counter and they will separate the point and repackage it for you.
Will they charge you more per pound after doing that?
If you need the butcher to cut them in half you have no business trying BBQ
@@TripleWhopperWithCheese I’m sure you’re a bbq god and obviously a complete Hardass by that comment.. of course separating the two muscles is easy.. but not everyone wants to grind their own flat and make homemade sausage or burgers with it. Some people make brisket on a Weber kettle and can’t fit a whole brisket on their pit. And if you’re cooking for yourself or just a few people, you may not want to cook an entire 18lb brisket and some people just may want to save money on buying 1/2 a brisket..
I’ve done this a few times but luckily the Tom Thumb near me in Dallas sells the point and the flat separately. It’s only choice, but it’s nice to just buy a point when I want to do a cook like this.
What are they charging for the point at your TT and where is it?
Eating brisket while watching this 🤪
That actually sounds like a fun project to try!!
How big is your backyard smoker btw? 250 gallon?
8:07 Call that a briskette.
I have done this but, i literally just chop the whole brisket in half and include some of the flat just to make it take longer so i get a nice bark. No wrap at all. Right at 9 hours with one so far and it looks amazing.
I believe for home cooking the flat should put to mince alway.
Now you should take the flat and make a pastrami video! And Mister you should put your actual recipes written in, but either way, I love your video's.
Great video. One question, what was the total cooking time?
Hmmmmm..... I just recently remembered that I have a point in the freezer. Time to thaw it out prior to the weekend!
I think you should do this again but cook both the point and flat as separate cuts at the same time.
What do you do with the trimmed pieces?
Since moving to Tennessee from Central Texas I miss my Ole HEB. It ruined me for all other stores!
Bursket!!
Welcome woody
Love the channel. I will be attempting first Brisket. I have a very important question. I purchased my brisket 2.5 weeks ago. I put in freezer, as I was not ready to make it yet. I took it out freezer and placed in fridge to thaw out for 4 days and it just dosen't look right. There was some slim on shelf, which is odd because the meat is still in plastic. Anyway, do you think its still good to cook? Thank you in advance
Thanks for another great vid! Can you give us the recipe for the beet bbq sauce, please. Just at small saucepan size not the commercial quantity
Brad over here doing the Lord's work!! Loooove iiittt!
Dexter? nice cut