@@embecmom5863 Do your UK briskets also taste like pot roast? The one's I get here in Portugal have this beefy, grass, strong flavor and I just can't eat it after cooking it for so long.
Don't bother! There isn't an oz of fat to trim on one anyway... Do yr self a favour. Give that super lean, grass fed ropey old boot to granny for her hotpot and order one of these grain finished bad boys from us/aus
Good Briskets, when I found out Franklin uses these I started buying them as well! Big difference in them, even though I live only 10 minutes from Franklin BBQ! LOL
Do your UK briskets also taste like pot roast? The one's I get here in Portugal have this beefy, grass, strong flavor and I just can't eat it after cooking it for so long. I'm asking this since I've notice you just started cooking US briskets.
Ir you use brisket from animals from the Azores that is the natural taste since they are mostly fed on grass, and poorly or no grain at all. Grain helps to balance the final flavor as well as give other characteristics that grass fed (almost exclusively) don't get.
I heard it said, by Harry Soo, that the discoloration on that one side you cut off (that you surmised may be some chemical treatment) - is actually oxidation that occurs on the meat.
@@hieyeque1 Just watch his other 20 brisket videos..Harry soo has a habit of opening his mouth and something comes out that is wrong..he clearly states it so many times it makes me sicks that it's from SCORCHING hot water that is sprayed on the meat to wash it and not something that is happening naturally. How about your president who can't talk straight. Made a statement about how well he has done with covid and said he was president for 15 months. Is that a blunder or truth?
@@davo912 Dood, why the vitriol? You said Harry Soo didn't say that, but he clearly did. Now the veracity of it might be in question, but the fact remains he said it. Your response makes no sense as you bring up ancillary issues that have nothing to do with the issue at hand. And the personal attack at the end is unnecessary - why can't we just have a beer and cook a brisket? On another note, I wish I were a little boy these days or even a young man - So if I were, it's a compliment to be there....
I'm still surprised when people cook the flat and point together. They are two totally different cuts that cook very differently. Cooking them separately is so much easier and ensures both cuts come out perfect.
@@DAatDA I always cook them together. I would never separate the 2 muscles. I have bbqd a ton of briskets and the 2 muscles always finish within a few degrees of each other. I agree with the amount of fat removed in this video but I never take off that much meat.
@@bp.8334 That may be what you do and if it ain't broke. But in what other setting would you cook 2 cuts of meat with very different fat content AND thickness the same exact way? There are plenty of competition teams that cook them separately so it's not a new idea.
Great job showing a comprehensive and non-hurried brisket trim.
I have see a lot of videos on trimming and cooking brisket and this was the most informative. Not only how but also why 👍
Good stuff!
this channel will be big. you deserve it!!
Thanks David! Good explanation. Was that a “Chud Scrape”? I subscribed after seeing you on his channel.
Awesome video, love the detail and specifics of what you do to create great barbecue. Keep it up!
Great stuff as always!
Nice job
Awesome trim awesome Vid keep up the good work Wilson. Oakey Smokey :)
I follow y’all on Instagram. I was excited to see y’all on RUclips.
Very informative video. Nicely done
Keep’em coming
Well done! Thanks for the info
Great instructional video!
Creekstone are so well shaped out the packet they make like easy. Next video do a UK one 😂
most uk are only good for pot roast.
@@embecmom5863 Do your UK briskets also taste like pot roast? The one's I get here in Portugal have this beefy, grass, strong flavor and I just can't eat it after cooking it for so long.
@guilhermanacas di they not grain them there?
beautiful
Great work. Love your channel.
how’d you get your hands on a creekstone prime in the uk 🔥
Great video
Excellent video
Hi from sunny Dorset , can you make a video of trimming a UK brisket . Keep safe & well
Don't bother! There isn't an oz of fat to trim on one anyway... Do yr self a favour. Give that super lean, grass fed ropey old boot to granny for her hotpot and order one of these grain finished bad boys from us/aus
Good Briskets, when I found out Franklin uses these I started buying them as well! Big difference in them, even though I live only 10 minutes from Franklin BBQ! LOL
No one is laughing
@@JonathanMartinez-rp6cs shut the hell up
make it look like a Ford Emblem, a big oval shape
Aero Dynamic, not burnt corners
Do your UK briskets also taste like pot roast? The one's I get here in Portugal have this beefy, grass, strong flavor and I just can't eat it after cooking it for so long. I'm asking this since I've notice you just started cooking US briskets.
Ir you use brisket from animals from the Azores that is the natural taste since they are mostly fed on grass, and poorly or no grain at all. Grain helps to balance the final flavor as well as give other characteristics that grass fed (almost exclusively) don't get.
Very good video Wilson.
I live in Surrey, where can I get that US prime brisket in the UK?
Tom hixson of Smithfield
@@WilsonsBBQ thanks!
I heard it said, by Harry Soo, that the discoloration on that one side you cut off (that you surmised may be some chemical treatment) - is actually oxidation that occurs on the meat.
that is not what harry soo says..
@@davo912 ruclips.net/video/41-BVbRKAgY/видео.html - now whachu say?
@@davo912 How 'bout this? ruclips.net/video/nADa1iS76G4/видео.html
@@hieyeque1 Just watch his other 20 brisket videos..Harry soo has a habit of opening his mouth and something comes out that is wrong..he clearly states it so many times it makes me sicks that it's from SCORCHING hot water that is sprayed on the meat to wash it and not something that is happening naturally. How about your president who can't talk straight. Made a statement about how well he has done with covid and said he was president for 15 months. Is that a blunder or truth?
@@davo912 Dood, why the vitriol? You said Harry Soo didn't say that, but he clearly did. Now the veracity of it might be in question, but the fact remains he said it. Your response makes no sense as you bring up ancillary issues that have nothing to do with the issue at hand. And the personal attack at the end is unnecessary - why can't we just have a beer and cook a brisket? On another note, I wish I were a little boy these days or even a young man - So if I were, it's a compliment to be there....
I'm still surprised when people cook the flat and point together. They are two totally different cuts that cook very differently.
Cooking them separately is so much easier and ensures both cuts come out perfect.
You must be new here
@@nesheimvisuals what is your specific issue with my comment?
@@DAatDA I always cook them together. I would never separate the 2 muscles. I have bbqd a ton of briskets and the 2 muscles always finish within a few degrees of each other. I agree with the amount of fat removed in this video but I never take off that much meat.
@@bp.8334 That may be what you do and if it ain't broke. But in what other setting would you cook 2 cuts of meat with very different fat content AND thickness the same exact way? There are plenty of competition teams that cook them separately so it's not a new idea.
@@DAatDA your mom doesn’t love you