How to Trim and Separate a Brisket by The Wolfe Pit
In this cooking video The Wolfe Pit shows you how to separate and trim a packer brisket and get it ready for the pit.
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“Guts and Bourbon” – Kevin MacLeod (incompetech.com)
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bruh you need a sharper knife.
I agree with the person who says to get a sharper knife, and I'll add…. You need to learn the correct way to trim a brisket…
Plain and simple…..
Jesus this is a total failure. This clown must live in Ohio or some nonsense. He has no clue what he's doing, at all. People who separate the flat from the point do it out of panic and no confidence in their ability to cook it whole.
The knife
Great information
Have been struggling with separating point and flat, and I see that the folks who make it look easy do it with the point side DOWN which seems to make it easier to follow the fat layer between them. Thanks.
Get a boning knife and you will be able to do this so much quicker
I trim my brisket like a true American with my AR-15.
If you use a fish fillet knife it is much easier to trim a brisket.
wtf you cut it off raw? next video…
Thank you for this video!!
Watching this makes me want to abduct you and tie you up while I take all your knives to be sharpened. Dude! Butcher does not describe what you did to that meat. Anyway, I do this too (with sharp knives) as the art of separating the point and flat can be hard, but it looks so easy when the pros do it. Fortunately for us both, the meat can be forgiving if cooked properly. I aggressively trim most of the fat off because there is plenty of fat within the meat.
Do you still use the fat. Like for lard and oil?
due u have tutorial on how to cook this way are pointers
Great info Larry. I'll be trimming one tomorrow for the first time I've always just done the whole thing Texas style as some would say but tomorrow I plan on doing just as you have done here. Great video! ?
i just followed your instructions, hopefully to a T, and am about to rub and put to bed for the night. geez that was kinda intimidating!! LOL thank you for the video!
You need to get a sharper knife.
I never bought one of these because I didn't know how to cut and trim it and was afraid that I'd mess it up and end up with a big pile of stew meat ! Thanks Larry, I'll try it now !!
Larry, I love Brisket but I have never seen one like that. We don't have Butcher's here where we can go in and get meats cut or where they sell pieces of meat like that. Not that I know of. lol The only Butcher we have is at the Kroger Meat Dept. Is one like you have cheaper than say the flat cut or the point cut?
Good job Larry!
SKILLZ!
☆☆☆☆☆
You made it look like spreading butter on hot toast:) If I did that it would look like I thru it thru a wood chipper. Great job.
Thanks Larry, I'll bet that job would be alot easier with a sharp knife!:)
Good to know Lar and TY for sharing. I quit buying briskets. By the time I've trimmed it theres about an equal pile of fat vs meat. I am thinking about corning one though. I love that stuff.
Nice tutorial on how to carve a brisket.I cook mine whole ,but the same methode applies wih a whole cooked brisket..Thanks Larry
Thanks for the tips. Very helpful!
That's something that I've never cooked. It's not popular around here. TriTip is but I actually prefer cross-rib roasts.
Thank you, Larry! You really know your stuff, guy . . . wow! :-0 I'm still figuring out how to open cans <lol> (ok, I know how to make burgers on the grill which I'm doing right now!) 😛
All best and thumbs way up for you, Jersey Joe 🙂
Thanks for the help! Got my first one in the deep freeze and I must say i am a bit intimidated
This was a beauty
Is it just me or does it seem like there's more fat than there's meat? Dice demo, I could live off that for a whole week at least.
I've never seen this demonstrated, and now I see what they're talking about. Being the lazy bitch that I am, I'll probably still let my meat guy deal with it, but if I'm ever out camping and a whole brisket wanders in, I'll know what to do with it. 🙂
Yo bro-ham, thanks for this!! I've never done a brisket yet, but every time I think about gettin one, I think, shit, now I gotta go find something that shows me how to do it.. TheWolfePit is truly the One Stop place for recipe's, techniques, and all around baddass'edness for food!! Not to mention awesome naked butts 😉 Thanks again brother.. :p
I am sweating just watching. Thats work.
thanks for showing this! you are one of the masters. i have seen people trim the major fat but still leave the point & flat together, almost flapping together. why do you choose to separate? for the separate (real non-chuck BS) burnt ends? fit on the smoker? evenness of cooking?
hope the cook video will follow.