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: 141
@daveradford73472 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
@theripwagon58685 ай бұрын
Pun intended?
@MetalPhreakAUАй бұрын
This was the most useful video so far and the last one I looked at.
@laurelfleming46642 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.
@Prairiebbq2 жыл бұрын
You’re welcome 😀
@SparyZWanTuhNayHo Жыл бұрын
So true!
@FlyGuy2000Ай бұрын
Nice to see some genuine content from a real person who knows his stuff. THANK YOU!
@PrairiebbqАй бұрын
@@FlyGuy2000 you’re welcome!
@doglover19591 Жыл бұрын
I LOVED this! So easy to understand. All in 7:22, Not 50 min. Thanks Bob!
@pabloconqueso Жыл бұрын
Thank you for posting this video. Exactly what I needed to watch.
@Prairiebbq Жыл бұрын
You’re welcome
@davidgrizzle968216 күн бұрын
Excellent video! Been looking for this info for a long time! Thanks!!!
@Prairiebbq16 күн бұрын
Glad you enjoyed it!
@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!
@jeffs38073 жыл бұрын
A very precise, informative, and cut to the chase quick video. Well done sir! And thanks for the helpful lesson. Greatly appreciated 🙂
@Prairiebbq3 жыл бұрын
You’re very welcome. Thanks for commenting!
@FryChicken2 жыл бұрын
Yeah there are way too many 20+ minute videos on how to cut a brisket in half
@user-ho1yn6ms7y5 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!
@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!
@mikegonzalez39133 жыл бұрын
Best video on how to separate. Also , that’s the sharpest knife ever !!!
@Prairiebbq3 жыл бұрын
Glad you enjoyed it, thanks for commenting!
@robertkat3 жыл бұрын
Sehr gut.
@boblamb21612 жыл бұрын
Great video. right to the point. Like the butterfly of the point. Hadn't seen that before.
@Prairiebbq2 жыл бұрын
Thank you!!
@davecaswell44124 жыл бұрын
Yardcorebbq in tha house! Love the butterfly technique on that point!
@Prairiebbq4 жыл бұрын
Thanks Dave!
@bobbycratchet39583 жыл бұрын
Agreed! I will be appropriating that technique.
@JoshmmcKK4 жыл бұрын
Good Info!
@Prairiebbq3 жыл бұрын
Glad it was helpful!
@whatidontknowisstaggering85612 жыл бұрын
This was so helpful! Ty!
@NMranchhand2 жыл бұрын
Super well done! a short presentation that didn't sacrifice the detail necessary to make a nice job of it.
@waltzb75482 жыл бұрын
Wow! Thanks for this video! Cleared up so much confusion on my part. Thanks again.
@SparyZWanTuhNayHo Жыл бұрын
Thanks for explaining this with directness, and, pardon the pun, no fat.
@gregh28803 жыл бұрын
Best video I have seen regarding Point/Flat separation. Looking forward to doing this. Great video!
@Prairiebbq3 жыл бұрын
Thank you for the comment!
@shootsscorez24582 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.
@colleenguthrie94475 ай бұрын
Awesome video . How do you make burnt ends. That sounds amazing
@MrDriller90007 ай бұрын
TY for this excellent vid.
@Prairiebbq7 ай бұрын
You’re welcome!
@aaronlandgarten2499 Жыл 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.
@Prairiebbq16 күн бұрын
Appreciate that!
@MOUNTAINTATE Жыл 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 Жыл бұрын
Awesome, good luck!
@dresqueda3 ай бұрын
Great explanation!!! Thank you!
@scottgalbraith74612 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.
@yeahdude1986 Жыл бұрын
Thank you for the 8 minute video. Not these 20+ minute long winded dudes
@Prairiebbq Жыл бұрын
You're welcome!
@adamjonn3 жыл бұрын
Amazing job, the best video on how to separate the brisket.
@jeffreyfox42833 жыл бұрын
Have to agree with many others. Best video on this project yet. By far- Thank you
@Prairiebbq3 жыл бұрын
Thank you !!
@chrisgertie346Ай бұрын
Perfect video thank you
@MattBurosh Жыл бұрын
Awesome tip on butterflying the point! And thank you for the quick and concise video!
@ronniecoachman99312 күн бұрын
Best explanation on this I’ve ever come across. Thanks lol. I’m about to cook my 8th brisket ever so I will be trying to trim mine this way
@lewisclark56942 жыл бұрын
Genius!
@dinovigliotti80472 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!
@sandyk52203 ай бұрын
Thank you , thank you! How about a video on sharpening knives. Seriously. Really.
@sandyk52203 ай бұрын
Thank you , thank you! How about a video on sharpening knives. Seriously. Really.
@haroldclark51110 ай бұрын
thank you
@porridgesilt4 жыл бұрын
I lost all my focus the minute you said burnt ends! 🤤 Excellent tips and explanations. 👍🏼 Tattoo is still looking awesome! 🐷
@Prairiebbq4 жыл бұрын
Thank you 😀
@dadssmokehouse2 жыл бұрын
Wow, this is one of the best videos I've seen onseparating the 2 muscels! I love the knife, what is it?
@Prairiebbq2 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.
@Prairiebbq2 жыл бұрын
** boning knife
@dadssmokehouse2 жыл бұрын
@@Prairiebbq figured that, does it have a brand?
@larryzhu8061 Жыл бұрын
good one
@keepers77684 жыл бұрын
Fabulous !
@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.
@bobbycratchet39583 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.
@Prairiebbq3 жыл бұрын
Good tips!
@bobbycratchet39583 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.
@Prairiebbq3 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.
@bobbycratchet39583 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.
@aliciadicaro9171 Жыл бұрын
Excellent video and very helpful. 😊
@bryanjints Жыл бұрын
Great video. Thank you!!
@jasonkohout7472 Жыл 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 Жыл бұрын
Yes, it will speed up the process for sure. Maybe 25% faster.
@raannddoom4207 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
@Prairiebbq7 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.
@micklovin98363 ай 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!
@davidhovey60452 ай бұрын
How’d your brisket turn out?
@micklovin98362 ай 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
@adampetersen6637Ай бұрын
Smoking my first brisket next weekend. I got it home and realize there is no way the whole thing will fit in my small vertical smoker. This video will be so helpful when I got to divide it up. Thank you so much!
@kellymcconnell1598 Жыл бұрын
fillet the point genius
@lannysmith55693 жыл бұрын
Simple and basic. Don't need a lot of fluff. Just do it and get it done.
@Prairiebbq3 жыл бұрын
You bet! Thanks for the comment.
@michaelstrilchuk60136 ай бұрын
Super helpful! Made it look so simple. Pretty straight forward though. Thanks!
@artdeco54642 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...
@Prairiebbq2 жыл бұрын
fair enough!
@lylephipps80633 жыл бұрын
Thank you! Great balance of time and excellent learning contents and important tips!
@lylephipps80633 жыл бұрын
Here is a tip for a plainsman... Canadian Colter Wall's new album Western Swing and Waltzes
@Prairiebbq3 жыл бұрын
Appreciate the comment!
@jeffdunifer53872 жыл бұрын
Do you ever flip either piece while smoking, or do you keep the fattier side up the whole time?
@Reaperofsquirrels Жыл бұрын
Thank you for the perfect instructional video.
@markhilsen27003 ай бұрын
Thank you👍
@Seang_073 жыл бұрын
Great video sir ! Much appreciated 😊
@Prairiebbq3 жыл бұрын
Thanks Sean!
@brianplowman5192 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
@Prairiebbq2 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.
@MrCosmos1106 ай бұрын
Excellent video and presentation ! ! !
@thomasgleaton6853 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
@Prairiebbq3 жыл бұрын
Thank you!
@JacobFraser-u8r 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!
@ryanr624010 ай бұрын
That is one sharp knife
@Prairiebbq10 ай бұрын
Route 83. They’re awesome
@marvinwilson4913 жыл бұрын
Thanks I needed this video it’s going to help me
@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.
@greggmoon5741 Жыл бұрын
This was extremely helpful. Thank you for your great explanation.
@Prairiebbq Жыл бұрын
You’re welcome!
@ega01173 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 ✌️👍
@Prairiebbq3 жыл бұрын
Thanks! Sharp knife and a bit of practice :-)
@tomfavorite1020 Жыл бұрын
Love the video and can't wait to put this to use. Thank you!!!!
@Prairiebbq Жыл бұрын
You're welcome!
@shawnbirch71043 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?
@Prairiebbq3 жыл бұрын
Sorry I missed this! How was the brisket?
@shawnbirch71043 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.
@ryanberwald72042 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.
@mikechristiansen11482 жыл бұрын
awesome job thank you
@BudgetNudist12 жыл бұрын
super helpful, thank you for sharing!
@Prairiebbq Жыл бұрын
You're so welcome!
@tonydickson98002 жыл бұрын
Well done sir!
@evelynmok26543 жыл бұрын
The instructions are clear and concise. Thank you !
@Prairiebbq3 жыл бұрын
You're welcome!
@karencoyne60792 жыл бұрын
Great separation video!
@Prairiebbq Жыл бұрын
Thank you!
@danielmason15622 жыл бұрын
Nice work.
@Prairiebbq Жыл бұрын
Thanks!
@CosmicStargoat3 жыл бұрын
I've watched a dozen of these and yours is the best. Simple and straightforward method of separating these two muscles. Thanks.