@@jaredsacchieri1208I've done that to a whole turkey. I do a simple 12 hour brown sugar salt brine. After I season the skin, I add butter under the skin. 225 on my weber smoker 1 hour per lb, or till I get to 160°F reading😁👍👍 Make your own mayo😁
Did my first brisket this weekend on a small offset and it was a resounding success. Thank you for all the information you put out Bradley, I never could have had such a good first attempt without the content you put up!
Bradley, you have just started a new craze. Slowly but surely we’ll start to see similar videos like this roll on out and dudes across the land will be wanting to cook up just the fatty. Well done, sir. Looked fantaste’tic.
Love separating the point. But if you're gonna say you're making burnt ends need to go all the way. Chef Tom showed this a couple years ago already. ruclips.net/video/Wacn_3WR-b0/видео.html
Way back when I started doing brisket I had an upright electric smoker and I always separated the flat and point because it was the only way to get a good render for me-I’m interested in trying this on one of my offsets
So temp do you go off of when your flat is 200 degrees but your point is 180 degrees after a 12 hour smoke. Do you wait for the point to reach 201? Will that dry out the flat?
I started doing this about a year ago. Everyone always wants the point end, and I was left with flat. Now I use that flat for burger, or pastrami. Best of all worlds in my opinion.
The one butcher shop I cut at would get whole packers in and since the clientele was on the wealthy side and didn’t know how to cook or what good food is, they would ask for first cut (flats) only so I’d have extra points laying around and I’d bring them home and smoke them. Always good and they cook faster which is even better haha
Dude I think this is it, I think this is how most home brisket should be done. I don't have a lot of family to cook for so I'll just give the flat to my little brother to make jerky out of and demand half. Perfect!
This video was a game changer for me. I've been wanting to try brisket for a while, but couldn't justify making that much meat at once. Tried this over the weekend and got a good brisket and have hamburger meat ground up for this week. Whole new world here.
I do this when I make pastrami,,, cook point and flat separate. Flat make excellent sampler slices for a meat plater and the point makes unbelievable sandwich cuts
I feel a Brisket point end getting put on the chub box coming up next. Cooked some Pork steaks over the coals with a loving mop sauce. Through a Tritip in too and cooked with same method. Both were amazing so I say why not Brisket point too…
My local supermarket selles the point and flat separately so been doing these for the last couple of years. Super fun to experiment with and not so many leftovers for my small family compared to a full brisket.
Awesome post👍👍, I'm glad you utilized that kewl looking smoker. That is one badass brisket, well done. I entered into a small bbq competition last week and finished 2nd. The Real PitMaster tried my food, told me that my brisket and pulled pork along with the sauce beat his, and said these folk they perfer no heat. He took my recipe for my BBQ sauce which was pretty awesome👍👍
My HEB up in pflugerville sells the point only, and the flats only, but they dont separate it correctly, they just cut the brisket in half. And they charge more per pound for it!
I have done this but, i literally just chop the whole brisket in half and include some of the flat just to make it take longer so i get a nice bark. No wrap at all. Right at 9 hours with one so far and it looks amazing.
You should have cooked the lean end too so we could’ve got a comparison. I typically see the lean portion for sale at all the grocery stores so that would’ve been great info. None the less, this was an awesome idea👍🏼❤️
For years I request only point side when I buy brisket at my favorite bbq. Then I was thinking I wonder if places would sell only the point. Even though it's a year old this video was right down my alley.
I’ve done this a few times but luckily the Tom Thumb near me in Dallas sells the point and the flat separately. It’s only choice, but it’s nice to just buy a point when I want to do a cook like this.
You probably just started a whole new trend in Bbq! That is going to be my primary brisket from now on, for the very reasons you said, it’s just the two of us except for an occasional big gathering, and the point is always the preferred cut. The Bradley humor is alive and well with the “who to give the dry stuff to” and the “how YOU doing?” Eat the best and grind the rest! The rest is great for sausage, ground beef or tallow. Once in a great while I have seen points or flats sold separately, but it’s rare. Preferred cut, more point bark, shorter cook, you are a Genius! Thanks Brad!
I did a 34.5 hour brisket for Memorial Day 🇺🇸... first time smoking a brisket, all that fat rendered out amazingly... made 12, 1/2lb 80/20 burgers with trimmings (first time) and then rendered the extra fat into beef talo (also first time)... all thanks to you Mr. Chuds...oh...and I bought that knife you have...razor sharp... found out the hard way 😂
Just cooked a brisket this weekend using the foil boat method and the long rest for the first time. I ended up doing a 21hr rest because it finished cooking a lot quicker than I expected, and I wasn't having people over until 2pm on Sunday. It was still juicy and delicious, but I think that long of a rest was a weee bit too long. It ended up looking like chopped beef and not really holding its shape. Overall thought it was a neat little experiment and I still ended up with a fantastic tasting and tender brisket. Love the videos by the way. Keep up being awesome!
The only difference should be timing though? That being said, I feel like the flat is perfect for pastrami/corned beef. The salt really locks in the moisture.
I've been wondering for a while now, why don't people separate the point and flat after cooking instead of slicing right across the middle? You definitely have one of the best BBQ channels!
Amazing...Of course, you could cook the separated flat at the same time , but pull it out sooner as determined by your trusty temp sensor. You can then feed the flat to your less favorite inlaws and eat the good stuff yourself. 😁
Thank you Ridge for sponsoring this video get up to 40% off at ridge.com/chudsbbq
have you tried smoking your own turkey breast for sandwich meat?
@@jaredsacchieri1208 ruclips.net/video/8F_cEPGexlw/видео.html
Love ridge wallets! Been using one for 4 years! Never go back to the rear pocket wallet again.
One thing I love doing is after the rest. I caramelize BBQ sauce on both sides over a hot grill before I serve, but alot perfer it as is😁👍👍
@@jaredsacchieri1208I've done that to a whole turkey. I do a simple 12 hour brown sugar salt brine. After I season the skin, I add butter under the skin. 225 on my weber smoker 1 hour per lb, or till I get to 160°F reading😁👍👍
Make your own mayo😁
"Don't have to worry about which relative we give the dry stuff to" 😂😂😂
I was literally about to write a comment exactly like this one lol
Thats hilarious 😂😂😂
I was gonna write that too!!
I felt this in my soul
Give the dry stuff to the relative that just freeloads n never brings shit to the party 😂🎉😅
Did my first brisket this weekend on a small offset and it was a resounding success. Thank you for all the information you put out Bradley, I never could have had such a good first attempt without the content you put up!
That dog has consistently eaten better bbq than I have
Bradley, you have just started a new craze. Slowly but surely we’ll start to see similar videos like this roll on out and dudes across the land will be wanting to cook up just the fatty. Well done, sir. Looked fantaste’tic.
😂
Reminds me of rib cap steaks... a steak of only the rich part of the richest part.
Love separating the point. But if you're gonna say you're making burnt ends need to go all the way. Chef Tom showed this a couple years ago already.
ruclips.net/video/Wacn_3WR-b0/видео.html
Way back when I started doing brisket I had an upright electric smoker and I always separated the flat and point because it was the only way to get a good render for me-I’m interested in trying this on one of my offsets
So temp do you go off of when your flat is 200 degrees but your point is 180 degrees after a 12 hour smoke. Do you wait for the point to reach 201? Will that dry out the flat?
I started doing this about a year ago. Everyone always wants the point end, and I was left with flat. Now I use that flat for burger, or pastrami. Best of all worlds in my opinion.
I use the flat for jerky. Big hit in my family
Just once I wish I could be the “unofficial taste tester”. And I’ve been dying to see how this reverse flow cooker does. Can’t wait to see that video!
just jump like the dog Im betting you wont be disappointed
🐕
If I jump like the dog, will he make that little noise too? 😂
I forgot it was Tuesday morning. See this video made me happy!!!
The one butcher shop I cut at would get whole packers in and since the clientele was on the wealthy side and didn’t know how to cook or what good food is, they would ask for first cut (flats) only so I’d have extra points laying around and I’d bring them home and smoke them. Always good and they cook faster which is even better haha
“Nice and floppy” 😅 singing and dancing; you know for a fact it’s good!
Point is what I hide. Not a competition so I love it😋.
Just amazing. Great video. Now, let's do the flat.
Just bought a brisket this morning. Was wondering about just doing the point, so this video was timed perfectly! Going to do it tomorrow!
This is the first video of yours I have found. You have to be the most entertaining bbq tuber in the world. Hahahaha.
Great job. I love these chud cooking videos. Very educational on how to cut and smoke your meat. Thank you!!
The “Meat Moan”compilation is the best part of the video! 😂 Thanks for all the bbq fun!
Been separating packers for years. Family loves all the point burnt ends. There's more loss in the trim but, sausages are good too.
How long does it take to just smoke the point
Now I want some burnt ends at 8:00 in the morning!
Lol, no shit. I wouldn’t mind a fold over.
Grind the flat with a chuck roast and make amazing burgers.
Dude I think this is it, I think this is how most home brisket should be done. I don't have a lot of family to cook for so I'll just give the flat to my little brother to make jerky out of and demand half. Perfect!
I've been wanting to do this. Smoke the point and bring the flat for burgers or sausage
Man run it fast and hot! 300 for 3 hrs + 45 minute rest! Good as gold.
How do you not have a million subs??…this man needs more subscribers.
Outstanding, definitely giving another go at separating the point and flat for burnt ends this weekend
Best boot snake yet
Oh my Sweet Jesus 😱😱😱 That looks AAAAAMAZING!!!
Might need to try this for sure. Looks awesome
I like doing cutting the fatty side and the leaner side in half. Similar idea, but you get normal slice thickness.
I'm definitely going to do this and slice the flat thinly for Korean BBQ.
It's a good technique..another good ones cutting one right down the center..you don't save on cook time granted but it's great for the small family
That looks freaking AWESOME. Will have to try that next time around.
This video was a game changer for me. I've been wanting to try brisket for a while, but couldn't justify making that much meat at once. Tried this over the weekend and got a good brisket and have hamburger meat ground up for this week. Whole new world here.
I do this when I make pastrami,,, cook point and flat separate. Flat make excellent sampler slices for a meat plater and the point makes unbelievable sandwich cuts
It’s the best. More bark more better. I love cooking just the point.
I feel a Brisket point end getting put on the chub box coming up next.
Cooked some Pork steaks over the coals with a loving mop sauce. Through a Tritip in too and cooked with same method. Both were amazing so I say why not Brisket point too…
Yup….. gotta do it now!
Our Sam's club has just the point at times. Got a few in the freezer. It's same price as whole packer
My local supermarket selles the point and flat separately so been doing these for the last couple of years. Super fun to experiment with and not so many leftovers for my small family compared to a full brisket.
Been doing this a while. Easy to do in my Weber kettle. Plus get the best part. Supermarket here will do this for me.
You’re making my mouth water here. Also, since I’m cooking on a Weber kettle, this cut makes a ton of sense!
Awesome post👍👍, I'm glad you utilized that kewl looking smoker. That is one badass brisket, well done.
I entered into a small bbq competition last week and finished 2nd. The Real PitMaster tried my food, told me that my brisket and pulled pork along with the sauce beat his, and said these folk they perfer no heat.
He took my recipe for my BBQ sauce which was pretty awesome👍👍
My HEB up in pflugerville sells the point only, and the flats only, but they dont separate it correctly, they just cut the brisket in half. And they charge more per pound for it!
I’m definitely trying this. Thanks Bradley
Cook that flat by itself! Let’s see how good you really are!
I have done this but, i literally just chop the whole brisket in half and include some of the flat just to make it take longer so i get a nice bark. No wrap at all. Right at 9 hours with one so far and it looks amazing.
You should have cooked the lean end too so we could’ve got a comparison. I typically see the lean portion for sale at all the grocery stores so that would’ve been great info. None the less, this was an awesome idea👍🏼❤️
" aaah!, somebody called the cops on me because this is so good"! lol
For years I request only point side when I buy brisket at my favorite bbq. Then I was thinking I wonder if places would sell only the point. Even though it's a year old this video was right down my alley.
Great job! Now can you do another video of what you can do to smoke the other half (the flat) without it drying out or being tough?
Use the flat for some awesome Pastrami!
Hmmmmm..... I just recently remembered that I have a point in the freezer. Time to thaw it out prior to the weekend!
I'll be doing this Brad - Thanks for the inspiraation! - Cheers!
Was hoping for a reverse-flow cook but this is still cool.
Brad over here doing the Lord's work!! Loooove iiittt!
I don’t like having so much meat around after cooking a brisket, so Great idea! And congrats on 300k.🎉
Separate point/flat. Smoke both to 160. Wrap point and continue to 195. Braise flat with onions and a bottle of wine
Excellent looking moist berskit!
Great content as usual, thanks so much for sharing!
Would love to see a video of you making sausage with the lean part of a brisket in the future! Where else you'd grab the fat from etc etc.
I doing exactly this in a few days! I bought a brisket just for fun, so I guess I’ll have to try it out and keep the lean to grind…
I’ve done this a few times but luckily the Tom Thumb near me in Dallas sells the point and the flat separately. It’s only choice, but it’s nice to just buy a point when I want to do a cook like this.
What are they charging for the point at your TT and where is it?
Thanks for another great vid! Can you give us the recipe for the beet bbq sauce, please. Just at small saucepan size not the commercial quantity
I was wondering where the boot snake was gonna pop up, was not expecting that cut away though 😂😂😂
You probably just started a whole new trend in Bbq! That is going to be my primary brisket from now on, for the very reasons you said, it’s just the two of us except for an occasional big gathering, and the point is always the preferred cut. The Bradley humor is alive and well with the “who to give the dry stuff to” and the “how YOU doing?” Eat the best and grind the rest! The rest is great for sausage, ground beef or tallow. Once in a great while I have seen points or flats sold separately, but it’s rare.
Preferred cut, more point bark, shorter cook, you are a Genius! Thanks Brad!
not a new trend my grand has been doing this for years yet glad he is spreading the good news :)
I would take the dry part! some kind of dip, good to go..
You should make corned beef or pastrami out of the flat
I want that brisket!1 Oh those burnt ends! YUM!
I believe for home cooking the flat should put to mince alway.
I am totally doing this!
I wish I could buy just a point. Plenty of flats only around here but what happens to the points?
Can you explain the hold in toaster oven remark? I’m pretty new to this!
Always breaking the mold Love the content, keep up the great work.🍻
You could use the Flat to make some Corned Beef or Pastrami too. Not a bad idea I'd say. 👌
Wow looks amazing!
I did a 34.5 hour brisket for Memorial Day 🇺🇸... first time smoking a brisket, all that fat rendered out amazingly... made 12, 1/2lb 80/20 burgers with trimmings (first time) and then rendered the extra fat into beef talo (also first time)... all thanks to you Mr. Chuds...oh...and I bought that knife you have...razor sharp... found out the hard way 😂
Love it bro, keep em coming.
My Guy ! that's was Awsome to watch ! I love all your videos , just letting you know HEB sells both just the Flat or the Point for next time ! 🔥💨🥩
“Someone called the cops on me cuz this is so good” 😂😂😂😂
Just cooked a brisket this weekend using the foil boat method and the long rest for the first time. I ended up doing a 21hr rest because it finished cooking a lot quicker than I expected, and I wasn't having people over until 2pm on Sunday. It was still juicy and delicious, but I think that long of a rest was a weee bit too long. It ended up looking like chopped beef and not really holding its shape. Overall thought it was a neat little experiment and I still ended up with a fantastic tasting and tender brisket. Love the videos by the way. Keep up being awesome!
I've done this a few times. Make the flat for dinner one night, and save the point to make some burnt ends some other time.
Do you ever make pastrami, I tried this past Christmas and it came out pretty good,
This is a great cook and video!
What do you do when the point is 205 and tender pro through and the flat is 192 in a little stiff do you leave it on or not?
"Which family member you're going to give the dry stuff to" 😂😂😂
I think you should do this again but cook both the point and flat as separate cuts at the same time.
I agree with this so much and I don't care about the lean part anyways. Easier cook and everyone will love you for it. Good job Bradley !!!!!!!!!
It’s very hard to find anything except the flat part of brisket in the UK. Please show us how to cook flat brisket on its own. Thank you
The only difference should be timing though? That being said, I feel like the flat is perfect for pastrami/corned beef. The salt really locks in the moisture.
He did a brisket flat video almost exactly a year ago
I personally only like lean brisket. But that points looks so good, I can barely tell the difference.
Hehehehe, you had a Woody, hehehehehe, that was cool.
Ive always wanted to do this. Wish they would sell Points un brined.
Exactly. Point cut corned beef are much cheaper than the flats. With the popularity of bbq now, wonder why they dont sell unbrined pieces?
Love me some pastrami for that flatttttttt
Love your videos 😊
Eating brisket while watching this 🤪
Slice it in half lengthwise before you start and you double your burnt ends if that’s what you like which I do.
Porter Road Meats buddy... you can order just the (brisket) point from Porter Road... I picked mine up during my last trip into Nashville...
Point is the best part. I always thought burnt ends were a waste. It’s better sliced up.
I've been wondering for a while now, why don't people separate the point and flat after cooking instead of slicing right across the middle? You definitely have one of the best BBQ channels!
If you separated the point and flat after cooking, you would be missing a lot of bark on the point. This way maximizes bark
I’ve seen you use a battery powered bellows in some of your videos, but I have not been able to find a link for it.
Amazing...Of course, you could cook the separated flat at the same time , but pull it out sooner as determined by your trusty temp sensor. You can then feed the flat to your less favorite inlaws and eat the good stuff yourself. 😁
Hey Chud what kind of wood do you recommend to smoke some nice brisket