Brisket Slicing 101: A Beginner's Guide to Perfect Brisket Slices

Рет қаралды 165,775

4 жыл бұрын

#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! 🌶️🔥
Visit My TikTok Shop To Get Your Very Own "Make Brisket $1.97/lbs Again!" Shirt
www.tiktok.com/t/ZT8eqv7uf/
Grillaholics 20% off link:
www.grillaholics.com/?ref=the...
You can also use the promocode:TheSmokingBeard
Amazon products I used during my videos:
Smoking Accessories
A-Maze-N Pellet Smoker
amzn.to/3Nc3nBAEasy BBQ
amzn.to/3e017tO
Masterbuilt Cold Smoker Attachment
amzn.to/2ZKnmQW
amzn.to/3gtCp7l
Members Mark Smoker Cleaner
amzn.to/3fuvnhq
Oven Cleaning Gloves
amzn.to/2YHjaPF
Rudy’s Rub
amzn.to/2AjqNDj
Rudy’s BBQ Sauce
amzn.to/3dgPBdS
amzn.to/3e3qVVX
Meat Slicing Knife
amzn.to/3ehntHJ
Butane Blow Torch
amzn.to/2AdgUXS
Butane Fuel
amzn.to/3euqp3N
Pitboss Wood Pellets
amzn.to/3PhCO0xMasterbuilt Electric Smoker Cover
amzn.to/3PnP1RkMaterbuilt Electric Smoker Stand
amzn.to/2Alc9LW
Cast Iron Pan
amzn.to/2ZoO7Kw
Wood Chips for Smoker
amzn.to/2Zmsw5b
Wood Chunks
amzn.to/2AFexgv
Tumble Weed Fire Starter
amzn.to/3PmKte7
Kingsford Charcoal
amzn.to/43Qd27XCharcoal Fire Chimney
amzn.to/3giNrfI
Lighter Fluid
amzn.to/3Jq2vIp
Purple Power Degreaser
amzn.to/3XiEo43Apple Cider Vinegar
amzn.to/2Xes46l
Food Grade Spray Bottle
amzn.to/36pjdDe
Heavy Duty Aluminum Foil
amzn.to/3bJls5i
Butcher Paper
amzn.to/2WVIuBI
Ice Chest
amzn.to/3e8wh2y
Smokers
Masterbuilt Electric Smoker
amzn.to/3NkJx7rMasterbuilt Propane Smoker
amzn.to/2LNwR9v
Masterbuilt Pellet Smoker
amzn.to/3cEWGnu
Masterbuilt 30 inch Pellet Smoker
amzn.to/30kFjpx
Traeger Grills Pellet Smoker
amzn.to/2XTQvGs
Pit Boss Grills
amzn.to/3dwOR4s
Louisiana Grills Vertical Pellet Smoker
amzn.to/3eI6sGK
Char-Broil Deluxe Black Digital Electric Smoker
amzn.to/3cvsJ97
Oklahoma Joe's Longhorn Reverse Flow Smoker
amzn.to/3eOjpi5

Пікірлер: 98

@silent.reaper.4429 2 жыл бұрын

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

@TheSmokingBeard 2 жыл бұрын

Thanks... good luck. In no time you'll be teaching me... lol

@eldudereno204 3 жыл бұрын

Thanks for the video!

@TheSmokingBeard 2 жыл бұрын

You got it

@indyogbpurdue9966 2 жыл бұрын

This was very helpful. Thanks.

@TheSmokingBeard 2 жыл бұрын

Ni problem

@fallin1275 4 жыл бұрын

Thank you. Nice and easy

@TheSmokingBeard 4 жыл бұрын

You are welcome 😊

@djrocker1007 11 ай бұрын

Perfect!! Thank you Buddy!

@TheSmokingBeard 11 ай бұрын

No problem

@gangstertwist8118 3 жыл бұрын

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 😊👍

@TheSmokingBeard 3 жыл бұрын

No problem... remember low and slow

@gangstertwist8118 3 жыл бұрын

@@TheSmokingBeard yes sr!

@ericwilson8144 3 жыл бұрын

I second this, I'm doing my first As well

@fat_head_Carl 3 жыл бұрын

Easy to follow, thank you

@TheSmokingBeard 2 жыл бұрын

Thanks

@lindadazey4860 Жыл бұрын

Thank you for this video.

@TheSmokingBeard Жыл бұрын

Glad it was helpful!

@bobcobb7719 Жыл бұрын

Great instructions!

@TheSmokingBeard Жыл бұрын

Thanks

@Big_Ballz1983 Жыл бұрын

Good video. Thank you.

@TheSmokingBeard Жыл бұрын

Thanks

@deedeedy111 2 жыл бұрын

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 👍

@TheSmokingBeard 2 жыл бұрын

Glad it helped you out

@wesleywood6306 2 жыл бұрын

Nice

@warpeace4058 3 жыл бұрын

Omg I’m so with you on the moist part of the brisket!!! It’s so soft it jiggles!! 🤤 😋

@TheSmokingBeard 2 жыл бұрын

Moist all day long

@joaquingarcia4314 3 жыл бұрын

Great video!

@TheSmokingBeard 2 жыл бұрын

Thanks

@paulagnew5047 2 жыл бұрын

Good video brother smoke on!!

@TheSmokingBeard 2 жыл бұрын

Thanks

@jasonlowe2833 3 жыл бұрын

Great video

@TheSmokingBeard 2 жыл бұрын

Thanks

@eldudereno204 3 жыл бұрын

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.

@TheSmokingBeard 3 жыл бұрын

It's a must. Good luck and Remember Low and Slow

@kennethwulf Ай бұрын

Excellent cut

@TheSmokingBeard Ай бұрын

Thank you

@kennethwulf Ай бұрын

You’re welcome, I cut mine exactly like this today. Thank you for showing me. I subscribed

@dataanalystbynight4375 3 жыл бұрын

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

@TheSmokingBeard 3 жыл бұрын

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.

@noujaiyang1513 3 жыл бұрын

Know how you feel. Minnesota here too.

@keithmichaels1818 3 жыл бұрын

I live in Minnesota and we smoke year round - not an issue.

@dataanalystbynight4375 3 жыл бұрын

@@keithmichaels1818 I’m not from here originally. Too cold for my bones lol.

@abc12379082 2 жыл бұрын

Answered all my questions on slicing. Are there any secrets to refrigerating it. Should it be at ambient temp first?

@TheSmokingBeard 2 жыл бұрын

Yes.

@d6vidgarc1a93 3 жыл бұрын

I'm so jealous

@TheSmokingBeard 2 жыл бұрын

😄😄😄

@yeshuasbeloved549 10 ай бұрын

I'm all about the fatty cut because there's so flavor, but your lean was glistening too... Wishing I had a plate now.

@TheSmokingBeard 10 ай бұрын

LOL... Thanks

@mostlyamazing 2 жыл бұрын

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!!

@TheSmokingBeard 2 жыл бұрын

Just remember to cut against the grain. Let me know how it turns out.

@mostlyamazing 2 жыл бұрын

@@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!!

@TheSmokingBeard 2 жыл бұрын

Happy to hear... happy smoking!

@user-dp8gl4vz3r Жыл бұрын

What size brisket was this? Looks yummy!

@TheSmokingBeard Жыл бұрын

It was probably in the area of 12-14 lbs before smoking it

@trombone316 3 жыл бұрын

I’ve never seen anyone cut the point up like that. He did the flat just find tho

@TheSmokingBeard 3 жыл бұрын

Trying to keep the moist part in slices as much as possible. The point just falls apart on you as you probably already know.

@carelesswhisper1148 2 жыл бұрын

What does against the grain mean

@TheSmokingBeard 2 жыл бұрын

If you look at your meat, the muscle fibers are going in one direction. You cut your meat against the fiber direction.

@abc12379082 2 жыл бұрын

In opposite direction

@gabrielorta5713 2 жыл бұрын

Why no smoke ring?

@TheSmokingBeard 2 жыл бұрын

It was smoked in an electric smoker.

@MrTwodogshumping Жыл бұрын

My electric smoker creates smoke rings

@TheSmokingBeard Жыл бұрын

@kennyfnpowers707 5 ай бұрын

A smoke ring means absolutely nothing. It just looks pretty

@rosalees.5318 Жыл бұрын

How come my brisket doesn't come out this dark :( I'm using an electronic smoker too

@TheSmokingBeard Жыл бұрын

Make sure your damper is open all the way. Consider switching out your seasoning. Do not wrap it at all during the cook.

@rosalees.5318 Жыл бұрын

@@TheSmokingBeard thanks so much

@TheSmokingBeard Жыл бұрын

You're welcome

@cup_and_cone Жыл бұрын

@@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.

@rosalees.5318 Жыл бұрын

@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!!

@talalztube 2 жыл бұрын

the initial corner flat seemed quite dry as it did not pull apart i inject the heck out of the flat

@TheSmokingBeard 2 жыл бұрын

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.

@talalztube 2 жыл бұрын

@@TheSmokingBeard mine always comes out moist, but yours didn’t, I would suggest injecting more

@TheSmokingBeard 2 жыл бұрын

Oh... thanks for the advice. I thought you were saying yours came out dry. My bad.

@codygardner9536 9 ай бұрын

Seems like alot of fat didnt render. What temp did you pull it at

@TheSmokingBeard 9 ай бұрын

About 200, but I purposely leave a good amount of fat cap and remove as needed when Slicing

@donniejackson3233 7 ай бұрын

Nah bro bring that thing to 210 its not finished@@TheSmokingBeard

@TheSmokingBeard 7 ай бұрын

@donniejackson3233 yes... but at 210 it will fall apart so easily that it is harder to slice.

@joeb4026 Жыл бұрын

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 👍

@TheSmokingBeard Жыл бұрын

I separate them because the grain goes a different direction. I want to cut against the grain.

@victoraguilar3561 3 жыл бұрын

Are you left handed cus it looks like you are not

@TheSmokingBeard 2 жыл бұрын

Yes. Left handed

@oldfucker68 3 жыл бұрын

Wheres the smoke ring? Looks dry.

@TheSmokingBeard 3 жыл бұрын

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 😉

@TheTxPilot 3 жыл бұрын

@@TheSmokingBeard I use a pellet smoker and get smoke rings every time. Nice black bark though!

@bigrig8539 3 жыл бұрын

@@TheSmokingBeard if you use tender quick you can get a pretty decent smoke ring in the electric smoker

@TheSmokingBeard 3 жыл бұрын

Thanks... I've heard of things that do that, but I want to get it naturally.

@abc12379082 2 жыл бұрын

This one was done in an oven, not a smoker. No smoke rings.