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Brisket Slicing 101: A Beginner's Guide to Perfect Brisket Slices
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- čas přidán 18. 08. 2024
- #brisket #slicebrisket #bbq
🔪 Ready to master the art of brisket slicing? Join me in this beginner-friendly tutorial where I'll guide you through the step-by-step process of slicing a brisket to perfection. Whether you're a novice or looking to refine your skills, this video will equip you with the techniques needed to create beautiful brisket slices that will impress every time. Thanks for watching, and let's get slicing!
🥩 What's Covered:
Introduction to the brisket slicing process
Choosing the right tools for the job
Identifying and slicing against the grain
Tips for achieving uniform and juicy slices
Presentation and serving suggestions
Troubleshooting common slicing challenges
👍 If you find this video helpful or are on a journey to perfect your brisket game, give it a thumbs up, subscribe for more culinary tutorials, and hit the notification bell for updates. Share your comments or questions below, and let's slice our way to brisket excellence! 🌶️🔥
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Thank you for uploading this, we're smoking our 1st brisket tomorrow and I had no clue on how to cut it lol but now i do, thank you 😊👍
No problem... remember low and slow
@@TheSmokingBeard yes sr!
I second this, I'm doing my first
As well
Thanks bro for the advice and teaching me ima brisket slicer at a bbq restaurant and they didn't train me much at all just expected me to learn on the first day then I've been on my own ever since and I still have problems so appreciate it I got a subscriber g
Thanks... good luck. In no time you'll be teaching me... lol
Thank you so much for your excellent explanation of cutting brisket against the grain! I had to watch a lot of thumbs down videos before I finally found yours 👍 TYVM 👍
Glad it helped you out
Omg I’m so with you on the moist part of the brisket!!! It’s so soft it jiggles!! 🤤 😋
Moist all day long
Perfect!! Thank you Buddy!
No problem
I am making a brisket for the first time tomorrow! Hopefully the video helps, as I’ve never heard of cutting against the grain before ha.
It's a must. Good luck and Remember Low and Slow
Thank you. Nice and easy
You are welcome 😊
This was very helpful. Thanks.
Ni problem
Excellent cut
Thank you
You’re welcome, I cut mine exactly like this today. Thank you for showing me.
I subscribed
Great instructions!
Thanks
Thanks for the video!
You got it
I'm all about the fatty cut because there's so flavor, but your lean was glistening too... Wishing I had a plate now.
LOL... Thanks
Easy to follow, thank you
Thanks
I slow cooked mine and it split apart in half in the slow cooker when I went to pull it out. Tender like butter. I see why they wrap this thing when they smoke it. I don’t know if I went for too long or what but it is delicious lol. I now need to figure out how to cut it correctly lol. It was 5.5 lbs, went for like 12 hours. Three it in the oven to roast it. Looks caramelized now. First time I cook one. Would love to get a smoker, it is just too cold and unpredictable here in Minnesota
As far as knowing when it's ready, you should look for a internal meat temp of 195 - 200 degrees F. You can use the hybrid method if you want the smoke flavor. Smoke it till it reaches 140 degrees outside and finish it off inside.
Know how you feel. Minnesota here too.
I live in Minnesota and we smoke year round - not an issue.
@@keithmichaels1818 I’m not from here originally. Too cold for my bones lol.
Good video brother smoke on!!
Thanks
Good video. Thank you.
Thanks
Thank you for this video.
Glad it was helpful!
I’ve never seen anyone cut the point up like that. He did the flat just find tho
Trying to keep the moist part in slices as much as possible. The point just falls apart on you as you probably already know.
My brisket has been resting for half an hour and I’m ready to cut into it. Fingers crossed I do it right lol thanks for the video!!
Just remember to cut against the grain. Let me know how it turns out.
@@TheSmokingBeard Kinda late sorry but I think I nailed it! I did the bending the meat over the finger test and it looked just like how you demonstrated in your video. It was falling apart and very tender! I do this for my steaks now too and can tell a HUGE difference! Thank you again!!
Happy to hear... happy smoking!
Answered all my questions on slicing. Are there any secrets to refrigerating it. Should it be at ambient temp first?
Yes.
I'm so jealous
😄😄😄
Great video
Thanks
Great video!
Thanks
Nice
Why no smoke ring?
It was smoked in an electric smoker.
My electric smoker creates smoke rings
Ok
A smoke ring means absolutely nothing. It just looks pretty
What size brisket was this? Looks yummy!
It was probably in the area of 12-14 lbs before smoking it
the initial corner flat seemed quite dry as it did not pull apart i inject the heck out of the flat
That happens sometimes. Put the flat part away for the heat source next time. Also, to to find a brisket that does not thin out so much on the flat part. This will help with not letting it get to dry. At the end of the day, it's nothing a little bbq sauce can fix.
@@TheSmokingBeard mine always comes out moist, but yours didn’t, I would suggest injecting more
Oh... thanks for the advice. I thought you were saying yours came out dry. My bad.
Seems like alot of fat didnt render. What temp did you pull it at
About 200, but I purposely leave a good amount of fat cap and remove as needed when Slicing
Nah bro bring that thing to 210 its not finished@@TheSmokingBeard
@donniejackson3233 yes... but at 210 it will fall apart so easily that it is harder to slice.
What does against the grain mean
If you look at your meat, the muscle fibers are going in one direction. You cut your meat against the fiber direction.
In opposite direction
How come my brisket doesn't come out this dark :( I'm using an electronic smoker too
Make sure your damper is open all the way. Consider switching out your seasoning. Do not wrap it at all during the cook.
@@TheSmokingBeard thanks so much
You're welcome
@@rosalees.5318 Are you wrapping it? You're probably wrapping it too early. A brisket is not ready to wrap until the top fat layer is soft enough that it feels like jello and the bark is crispy (bark softens after wrapping). You can also start the cook at a lower temperature, like 200-215F degrees for three or even four hours to help try and build bark and smoke flavor, then turn it up to 250-275F to finalize the bark. EDIT: You also want to make sure you have plenty of smoke. You can add a pellet tube inside the smoker to help create additional smoke at the beginning of the cook.
@Cup & Cone thanks! I am using a Traeger and recently read about the pellet tube. I do think I am wrapping too early though. I re traced my steps and I feel that's where I went wrong :( thanks for your help!!
Wheres the smoke ring? Looks dry.
No smoke ring. It was done on an electric smoker. As far as dry... it wasn't, especially the moist part. I mean you will have the lean part that is a little dry. It is what it is. Thanks for checking out my meat 😉
@@TheSmokingBeard I use a pellet smoker and get smoke rings every time. Nice black bark though!
@@TheSmokingBeard if you use tender quick you can get a pretty decent smoke ring in the electric smoker
Thanks... I've heard of things that do that, but I want to get it naturally.
This one was done in an oven, not a smoker. No smoke rings.
Why would you separate the fatty top from it's base? Keep the fatty with it yo!! Plus you ruined burned ends with flipping it on its top. Different cooks, different styles. Good luck brother 👍
I separate them because the grain goes a different direction. I want to cut against the grain.
Are you left handed cus it looks like you are not
Yes. Left handed
This is atrocious.
There is more than one way to skin a cat... or in this instance - slice a brisket.
🫣🫣🫣 I just can’t even
You do you boo