Interesting. I don't separate the point from the flat, but I do trim the flat back about 6 or 7 inches, and then trim the point until it is about 2 inches thick. I don't separate the brisket until I get ready to slice. So the cook time for a brisket that hasn't been separated is about 8 to 10 hours. I would imagine that the cook time for a separated brisket would be much less to get it to the point where the temperature probe goes in like warm butter. BTW - I do use your brisket injection.
Do you have a preferred thickness for the flat? Brisket that size can be hard to come by in NZ so I’ve often cooked flats of barely over an inch thick after trimming.
I find it hard to believe that you use this method for competitions. the point would shrink to about 5 inches after cooking and the box would look empty.
No it doesn't shrink any 5 inches. Meat is mostly water so if you shrinking that much you are cooking lots of your moisture out. This is our method and it works very well for comp cooking. We have don't his for several years and it does work very well.
I cooked that very brisket last week. Send me an email to Butcherbbq@gmail.com and I will be happy to send you a pic of that very brisket in a turn in box. Thanks
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Finally, a decent competition cut that makes sense = thank you.
Interesting. I don't separate the point from the flat, but I do trim the flat back about 6 or 7 inches, and then trim the point until it is about 2 inches thick. I don't separate the brisket until I get ready to slice. So the cook time for a brisket that hasn't been separated is about 8 to 10 hours. I would imagine that the cook time for a separated brisket would be much less to get it to the point where the temperature probe goes in like warm butter.
BTW - I do use your brisket injection.
key factor to trimming any meat have a knife that can cut air as shown in this video......damn!!!!!
Great trim video and great products!
Nice work.. I love how easy it is to follow.
very informative. I find competition bbq intimidating and scary.
He rushed through the trimming, which is the task that I find more interesting!!!
Great video... thanks for sharing
Great video! Thanks.
as precise as he trims his brisket you would think he could trim that cookie duster mustache a little more even than what is going on in this video
Thanks for watching
great video...
Love the video can't wait to see some Boston butt videos
Do you have a preferred thickness for the flat?
Brisket that size can be hard to come by in NZ so I’ve often cooked flats of barely over an inch thick after trimming.
yea i waz ere!
at 2:30 on both videos and at 3:50 on the second video.... pitmaster t says everyone of you viewers owes the maker of this video $750.
When do you inject your brisket? Do you let it sit for awhile or wipe and put rub an hour before smoking.
We inject our briskets about 10 hours before cooking. Yes on the rub application as you described.
What's the cook time on that?
Liked and subscribed. David, how do you sharpen your knives? I just THOUGHT mine were sharp.
I use a steel mostly.
what do you do with your meat trimmings?
We freeze them and make ground beef when we get a lot saved up.
Can you use the trimmings in beef sticks or summer sausage? What do you do with it?
You bet you can. I grind it up for burgers myself.
What kind of knife 🔪 are u using ??
A sharp one.
What is the knife you're using?
We use a 6 inch semi stiff Forschner boning knife.
Butcher BBQ
What brand of knife is that? LOL
FNOZMAN it’s Forschner boning knife.
I find it hard to believe that you use this method for competitions. the point would shrink to about 5 inches after cooking and the box would look empty.
No it doesn't shrink any 5 inches. Meat is mostly water so if you shrinking that much you are cooking lots of your moisture out. This is our method and it works very well for comp cooking. We have don't his for several years and it does work very well.
Can you post a video of the finished product?
I cooked that very brisket last week. Send me an email to Butcherbbq@gmail.com and I will be happy to send you a pic of that very brisket in a turn in box. Thanks
I stand corrected. It looked great.
Great video man. I enjoyed that very much, good information for beginners and pros.