Brisket trimming: Separating the point muscle from the flat muscle

Рет қаралды 113,825

3 жыл бұрын

Here’s a demo of how I split the 2 muscles of a brisket prior to cooking. This is how I trim briskets for competition, but there are lots of reasons you might want to do this!

Пікірлер: 132

@daveradford7347 2 жыл бұрын

Finally, someone who get's to the point, explains the how to to someone who's not a butcher. Perfect!

@Ryan-xq3kl Жыл бұрын

haha gets to the point haha

@theripwagon5868 3 ай бұрын

Pun intended?

@michaelreeve4726 Жыл бұрын

For a first-timer, this video perfectly shows an individual how to cut and trim a brisket! Thank you for an easy and understandable video!

@Prairiebbq Жыл бұрын

You're welcome!

@aaronlandgarten2499 10 ай бұрын

Fantastic to see a real professional do the work the way it should be done and explain it in a way that the layman can easily understand. Bravo.

@laurelfleming4664 2 жыл бұрын

OMG... that was a great quick and precise video. I've seen so many other supposed 'experts' hack up their briskets to ratshit. Thanks. Great suggestion about butterflying the point.

@Prairiebbq 2 жыл бұрын

You’re welcome 😀

@SparyZWanTuhNayHo Жыл бұрын

So true!

@doglover19591 Жыл бұрын

I LOVED this! So easy to understand. All in 7:22, Not 50 min. Thanks Bob!

@NMranchhand 2 жыл бұрын

Super well done! a short presentation that didn't sacrifice the detail necessary to make a nice job of it.

@mikegonzalez3913 3 жыл бұрын

Best video on how to separate. Also , that’s the sharpest knife ever !!!

@Prairiebbq 3 жыл бұрын

Glad you enjoyed it, thanks for commenting!

@robertkat 3 жыл бұрын

Sehr gut.

@jeffs3807 3 жыл бұрын

A very precise, informative, and cut to the chase quick video. Well done sir! And thanks for the helpful lesson. Greatly appreciated 🙂

@Prairiebbq 3 жыл бұрын

You’re very welcome. Thanks for commenting!

@FryChicken 2 жыл бұрын

Yeah there are way too many 20+ minute videos on how to cut a brisket in half

@scottgalbraith7461 2 жыл бұрын

The way you opened the point up like a book was awesome. I couldn't figure out how both pieces looked so even until I saw that.

@adamjonn 2 жыл бұрын

Amazing job, the best video on how to separate the brisket.

@pabloconqueso Жыл бұрын

Thank you for posting this video. Exactly what I needed to watch.

@Prairiebbq Жыл бұрын

You’re welcome

@MattBurosh Жыл бұрын

Awesome tip on butterflying the point! And thank you for the quick and concise video!

@gregh2880 3 жыл бұрын

Best video I have seen regarding Point/Flat separation. Looking forward to doing this. Great video!

@Prairiebbq 3 жыл бұрын

Thank you for the comment!

@shootsscorez2458 Жыл бұрын

Thank you for this video. The way you help explain the separation is perfect. Have you ever come across a packer brisket that was difficult to separate or are they mostly all this easy? Thanks again.

@waltzb7548 2 жыл бұрын

Wow! Thanks for this video! Cleared up so much confusion on my part. Thanks again.

@jeffreyfox4283 3 жыл бұрын

Have to agree with many others. Best video on this project yet. By far- Thank you

@Prairiebbq 3 жыл бұрын

Thank you !!

@user-zp8ni3cd6j Жыл бұрын

Love It. To the point, and easy to follow. I have 2 huge briskets in my freezer this will come in handy on. THANK - YOU!!!!

@Prairiebbq Жыл бұрын

Thanks for the comment!

@SparyZWanTuhNayHo Жыл бұрын

Thanks for explaining this with directness, and, pardon the pun, no fat.

@dinovigliotti8047 Жыл бұрын

Very helpful! Thank you for taking to time to share. Excellent communication and technique! Thank you sir!

@Prairiebbq Жыл бұрын

Glad it was helpful!

@tomfavorite1020 Жыл бұрын

Thank you for the video and your time. I butchered (no pun intended) my first attempt, but watched the video a few more times and went very slow this time and came out with two beautiful pieces of meat. Thank you!!!

@Prairiebbq Жыл бұрын

That's great to hear!

@user-ho1yn6ms7y 3 ай бұрын

Also, great video! I’ve started doing this as well. Younger kids prefer the leaner flat, so I smoke the flat, and then grind the point for brisket burgers!

@micklovin9836 29 күн бұрын

Great video. Smoking my first brisket for the 4th of July this year. I’ve conquered all cuts except this. Wish me well. Happy 4th!

@davidhovey6045 24 күн бұрын

How’d your brisket turn out?

@micklovin9836 24 күн бұрын

@@davidhovey6045 it came out very good. Flat was still juicy and the point was marbled great. I trimmed all fat from the topside of the point and flat, and left 1/2 inch fat on the flat and 1/4 inch on the point bottom sides. Dry brined overnight with kosher salt and seasoned the following morning with pepper and garlic powder before throwing on the smoker

@dresqueda Ай бұрын

Great explanation!!! Thank you!

@evelynmok2654 2 жыл бұрын

The instructions are clear and concise. Thank you !

@Prairiebbq 2 жыл бұрын

You're welcome!

@MrCosmos110 3 ай бұрын

Excellent video and presentation ! ! !

@aliciadicaro9171 Жыл бұрын

Excellent video and very helpful. 😊

@lylephipps8063 3 жыл бұрын

Thank you! Great balance of time and excellent learning contents and important tips!

@lylephipps8063 3 жыл бұрын

Here is a tip for a plainsman... Canadian Colter Wall's new album Western Swing and Waltzes

@Prairiebbq 3 жыл бұрын

Appreciate the comment!

@greggmoon5741 11 ай бұрын

This was extremely helpful. Thank you for your great explanation.

@Prairiebbq 11 ай бұрын

You’re welcome!

@Reaperofsquirrels 10 ай бұрын

Thank you for the perfect instructional video.

@michaelstrilchuk6013 4 ай бұрын

Super helpful! Made it look so simple. Pretty straight forward though. Thanks!

@tomfavorite1020 Жыл бұрын

Love the video and can't wait to put this to use. Thank you!!!!

@Prairiebbq Жыл бұрын

You're welcome!

@boblamb2161 2 жыл бұрын

Great video. right to the point. Like the butterfly of the point. Hadn't seen that before.

@Prairiebbq 2 жыл бұрын

Thank you!!

@whatidontknowisstaggering8561 2 жыл бұрын

This was so helpful! Ty!

@bryanjints Жыл бұрын

Great video. Thank you!!

@CosmicStargoat 3 жыл бұрын

I've watched a dozen of these and yours is the best. Simple and straightforward method of separating these two muscles. Thanks.

@Prairiebbq 3 жыл бұрын

You’re welcome. Thanks for the comment

@keepers7768 3 жыл бұрын

Fabulous !

@Seang_07 3 жыл бұрын

Great video sir ! Much appreciated 😊

@Prairiebbq 3 жыл бұрын

Thanks Sean!

@marvinwilson491 3 жыл бұрын

Thanks I needed this video it’s going to help me

@tonydickson9800 2 жыл бұрын

Well done sir!

@thomasgleaton685 3 жыл бұрын

Glad I found you. Kroger has brisket on sale for $1.99 #. Great technique nice butterfly. I'll be checking out more of your content. Thanks

@Prairiebbq 3 жыл бұрын

Thank you!

@porridgesilt 3 жыл бұрын

I lost all my focus the minute you said burnt ends! 🤤 Excellent tips and explanations. 👍🏼 Tattoo is still looking awesome! 🐷

@Prairiebbq 3 жыл бұрын

Thank you 😀

@mikechristiansen1148 2 жыл бұрын

awesome job thank you

@BudgetNudist1 Жыл бұрын

super helpful, thank you for sharing!

@Prairiebbq Жыл бұрын

You're so welcome!

@rayhill1855 Жыл бұрын

Great video. I like how he leaves a little fat and explains why he does. Too many pitmasters trim in excess, making it extremely hard to keep the moisture in the meat. I just subscribed.

@Prairiebbq Жыл бұрын

Thanks Ray! Appreciate that.

@MrDriller9000 5 ай бұрын

TY for this excellent vid.

@Prairiebbq 5 ай бұрын

You’re welcome!

@karencoyne6079 2 жыл бұрын

Great separation video!

@Prairiebbq Жыл бұрын

Thank you!

@davecaswell4412 3 жыл бұрын

Yardcorebbq in tha house! Love the butterfly technique on that point!

@Prairiebbq 3 жыл бұрын

Thanks Dave!

@bobbycratchet3958 3 жыл бұрын

Agreed! I will be appropriating that technique.

@markhilsen2700 Ай бұрын

Thank you👍

@haroldclark511 8 ай бұрын

thank you

@ega0117 3 жыл бұрын

Damn you made that look so darn simple. Wish you were my butcher to separate the point and the flat of all my beef briskets ✌️👍

@Prairiebbq 3 жыл бұрын

Thanks! Sharp knife and a bit of practice :-)

@MOUNTAINTATE 11 ай бұрын

ALRIGHT... I SPLIT IT... IT FELT CRAZY BUT I BUTTERFLIED IT! GOT IT COVERED IN YOUR BIG BEEF RUB... NOW HOPING IT IS DONE IN PLENTY OF TIME TO HOLD UNTIL AFTER THE BIG GAME.

@Prairiebbq 11 ай бұрын

Awesome, good luck!

@lewisclark5694 Жыл бұрын

Genius!

@colleenguthrie9447 3 ай бұрын

Awesome video . How do you make burnt ends. That sounds amazing

@ryanberwald7204 2 жыл бұрын

The best video I have seen so far on this! do you have a video on burnt ends?

@Prairiebbq Жыл бұрын

Just on social media - IG and tt.

@JoshmmcKK 3 жыл бұрын

Good Info!

@Prairiebbq 3 жыл бұрын

Glad it was helpful!

@larryzhu8061 Жыл бұрын

good one

@danielmason1562 2 жыл бұрын

Nice work.

@Prairiebbq Жыл бұрын

Thanks!

@yeahdude1986 Жыл бұрын

Thank you for the 8 minute video. Not these 20+ minute long winded dudes

@Prairiebbq Жыл бұрын

You're welcome!

@ryanr6240 7 ай бұрын

That is one sharp knife

@Prairiebbq 7 ай бұрын

Route 83. They’re awesome

@jeffdunifer5387 2 жыл бұрын

Do you ever flip either piece while smoking, or do you keep the fattier side up the whole time?

@kellymcconnell1598 Жыл бұрын

fillet the point genius

@brianplowman519 2 жыл бұрын

Can you cut the flat and/or point in half after separating? I have a small smoker and it will not fit-- even after separating. Plus I was planning on giving a buddy of mine 1/2 of a 18 pound brisket and can't think of a better way to do so

@Prairiebbq 2 жыл бұрын

You can, but keep in mind that when you start getting smaller and smaller chunks of brisket (especially the flat), your chances of having a juicy piece of meat in the end are diminished. We normally teach folks to cook a full packer, even if it's a small one at 10-11 pounds. A 5-pound brisket flat is always, always challenging to cook well. It still needs a very long time for the connective tissue to break down and get tender, and moisture is evaporating from the meat the entire time it's on the smoker, even wrapped.

@sandyk5220 Ай бұрын

Thank you , thank you! How about a video on sharpening knives. Seriously. Really.

@bobbycratchet3958 3 жыл бұрын

Was that cryopacked? Select or Choice? Noticeable difference between select and choice? Do you leave the cryopacking in place and "wet age" the brisket? I've heard that's acceptable up to 45 days after the packaging(not sell by) date. Some say 60 but I've also heard that's iffy. Another reason someone may want to separate those two muscles is so that they can make some burnt ends with the point and then you can use the trimmed flat for jerky. I like to put my flat in the freezer so it gets partially frozen and then when I slice it, the meat doesn't jiggle or try and follow the knife allowing me to cut more uniform slices which makes for a better presentation but more importantly it's safer for me. That's especially helpful when making prosciutto because it's easier to slice translucent thin without tearing it.

@Prairiebbq 3 жыл бұрын

Good tips!

@bobbycratchet3958 3 жыл бұрын

@@Prairiebbq Good video, thank you. I am however a noob so that's why I added on some questions so I can be a little less green next time.

@Prairiebbq 3 жыл бұрын

Hey Bobby, sorry I missed your questions. This was a Canadian AAA grade brisket - roughly equivalent to a really nice Choice brisket. If I can, I do always wet age the brisket in the cryovac - up to 45 or 50 days. I've done 60 before, but I've had a couple that late that smelled a bit too "off", so I didn't cook them. The wet aging process allows the natural enzymes to help break down the beef a bit and enhance the tenderness.

@bobbycratchet3958 3 жыл бұрын

@@Prairiebbq Thanks for that!!! I recently watched a video where they ate 15 year old "live aged" steaks. Normally our beef is harvested from about 1 year up to a little under 4 years. These cows were allowed to live more than 3 times as long meaning all the muscles were used just that much more and some would be surprised what happens to the fat.

@raannddoom420 5 ай бұрын

Can i split the flat into two pieces? I was going to make one a typle brisket cooked low and slow and another half corned beef for st pats day

@Prairiebbq 4 ай бұрын

It's technically possible but a small brisket flat muscle will be challenging to keep moist. I think it would be better to smoke the brisket point and keep the whole flat for corned beef. Or vice versa.

@shawnbirch7104 3 жыл бұрын

Going to do my virgin brisket Saturday. This is what I will be watching while I trim. Are Costco briskets big enough to separate?

@Prairiebbq 2 жыл бұрын

Sorry I missed this! How was the brisket?

@shawnbirch7104 2 жыл бұрын

@@Prairiebbq I overcooked it and over peppered it. Everyone still thought it was great, so there is that. I know where I went wrong. Each error brings me closer to being great. But to be great, I have to travel down the long road pitted with bumps.

@Eric-R Жыл бұрын

Excellent how-to! Would you say this method is more foolproof than smoking the whole packer's cut? I'm doing my first huge brisket, and I like the idea that separately they will finish faster. Do you wrap them after a certain temp is reached?

@Prairiebbq Жыл бұрын

I think a whole brisket is more foolproof... But if you're working with something over 18 lbs, you can get away with splitting the muscles. Wrapping is a different topic. I only wrap if necessary, and only then when the bark is really well set.

@Eric-R Жыл бұрын

@@Prairiebbq thanks. Mine was 14lbs. I smoked it whole, and it turned out fantastic.

@jasonkohout7472 10 ай бұрын

I have a 24 lb brisket I am smoking this weekend. Can splitting the point and flat speed up the cooking process a bit?

@Prairiebbq 10 ай бұрын

Yes, it will speed up the process for sure. Maybe 25% faster.

@lannysmith5569 3 жыл бұрын

Simple and basic. Don't need a lot of fluff. Just do it and get it done.

@Prairiebbq 3 жыл бұрын

You bet! Thanks for the comment.

@dadssmokehouse 2 жыл бұрын

Wow, this is one of the best videos I've seen onseparating the 2 muscels! I love the knife, what is it?

@Prairiebbq 2 жыл бұрын

Thank you! It’s Route 83. Signature XL mining knife. We sell them in Canada. Available USA also. or order direct from Australia.

@Prairiebbq 2 жыл бұрын

** boning knife

@dadssmokehouse 2 жыл бұрын

@@Prairiebbq figured that, does it have a brand?

@artdeco5464 2 жыл бұрын

good video... but I had an "ewwwwwww" moment at 5:25 when you picked up the point and started trimming the fat with your very sharp knife towards your exposed arm...

@Prairiebbq 2 жыл бұрын

fair enough!