How To Slice a Brisket! | Chuds BBQ

[@GyreneJohnny]

Bro, this tutorial was out-flipping-standing. I'm in my 40s, lived in TX most of my life, have cooked many briskets but with mixed results, and never fully to what I was trying to achieve. The other day I followed this 3-part tutorial using a select HEB brisket and smoked on a Weber kettle. It was the best brisket I have ever made. I did make tallow from the fat trimmings and my Mom used that to make cornbread for the best cornbread we have ever had. It was a killer meal and I got to share with my family. I also got meat trimmings and made ground beef from that. The only part of this brisket that went in the trash was the wrapper and the solids left from the tallow (if i had chickens that would have gone to them). Thank you for what you do! This was awesome!

[@samuelstanley5072]

Cooked a brisket last weekend. The brisket i bought was supposed to be prime. It wasn't. I wrapped in paper and foil boat. It saved it. This is my favorite BBQ channel.

[@RV-ds5uf]

The hardest part of smoking a brisket is managing the fire for the entire cook. I don’t know how y’all keep the temperature the same for the whole cook without any temperature swings. Good video!👍🏻

[@ericswift5408]

Pellet grill. You can't go wrong.

[@djrtime1398]

Aaaaahhhhaaaahhh…God bless you Bradley. You have upped my brisket game exponentially. I served a brisket last Saturday and with your tutorials is was outstanding. I had one older lady going on how she’s never tasted any beef like this before, and that’s what it’s all about, thanks again.

[@joshshehab5870]

Really enjoyed this series--love having the deep dive into each aspect of the process. Would LOVE to see you do one on pork ribs!

[@stevenabshire]

or beef ribs or pork but or deep dive on all things BBQ!

[@vepristhorn8278]

YES MORE!!!! I followed this to smoke my first brisket today Still have 3 more hours till I get to cut it but so far everything looks and smells amazing, thank you for this sage advice

[@vepristhorn8278]

Follow up It tasted amazing, none was left

[@silvioholley]

Ever since I saw you do the foil boat I had to try it for myself. It’s the only way I do it now. Been a subscriber since you were brand new to KZbin. You the real deal man and just like you helped me out you have helped out thousands with their bbq game.

[@ChudsBbq]

Thanks for watching! Keep smokin!

[@58limited]

Thanks for the three brisket videos, you really broke down the steps and clearly explained them. I watched the vids while smoking a wagyu brisket yesterday (it turned out great but I wish I would have watched the vids first!).

[@jirbybbq]

Where’d you learn the tallow helps with oxidation?

[@tomferrel7017]

Yeeaaaah I really enjoyed the series. Learning more and more. Tyvvvvm. Definitely would watch more like it. But let's be honest I'm gonna watch whatever is you're cooking.

[@rogo2287]

You are rocking the BarBq vids. Brad. While there are many influencers today in the BarBq You Tube world and many are very entertaining and knowledgeable, you are like the "cream of the crop" and the "cream" always rises to the top. Thanks for all your efforts.

[@PaceYourself]

The more chudly info and detail, the better. Keep it coming, my guy. Can't wait for the guga collabs to drop.

[@crashcopter6000]

It's the small things that all add up... Please bring on the tips series!

[@joewines3883]

I like the 5 tip series for sure. These 3 videos helped me critique some of my brisket techniques. Thank You brother.

[@rickf.9253]

Brad, that is perfection, even with the unfortunate gash it came with. For me, the best part of all 3 videos was the excellent job of showing and explaining during the slicing, why it is trimmed the way it is. That brings it all together for a textbook lesson. As always...Very well done!

[@XxMrRoachxX]

8:59 That definitely would qualify as my last meal. I could die happy after eating that. Great job Sir!!!

[@brentrathy5507]

Keep your foot on the gas Kid….With the effort and quality you show Chuds BBQ is gonna go right where you want it to go! Can’t wait for the next Chud’s video..

[@FruitfulForest77]

Great video series! How about a video (including time lines) on how to do a small (around 10 people) backyard Texas style BBQ dinner with Brisket, Ribs, Turkey, & Sausage finishing up with how you would serve and/or plate it on a tray... A few separate videos of sides you would serve with it and turn it into another series... PS don't forget the banana pudding desert!

[@DJRageVidz]

Love your channel! Thank you for the great videos. Love it when you get to the "There's a snake in my boot" gets me every time.

[@stephennelson6975]

Followed your directions and had the best brisket since I left central Texas over 20 years ago. Amazing the things you can do with a pellet smoker when you do everything right.

[@sithil]

Cooking one this weekend for my brother and his friends coming into town for RTX. Will definitely be rewatching all 3 episodes for before, during, and after. Keep em coming........Ribs next?

[@Unit38]

Excellent series. Yesterday I smoked a brisket on my OK JOE. I did it TEXAS, salt and pepper only,(no Lawry's). As this was maybe my 5th brisket, I am, by no means, an expert. This one, however, turned out the best, "bark" and flavor-wise. I do believe you boys in TX are definitely on to something.

[@roryellis6171]

Love the “5 tips“series

[@kylecrum23]

Tell me more about those fridges! Incredible!!

[@CatScratch244]

Yes, Bring on the Series 💥 I just had breakfast before this video now I'm ready for lunch. Thanks lol. Have a Great Week!

[@davecarr5892]

Foil boat works well on my Yoder YS640. I rarely wrap in butcher paper anymore. Love the boat.

[@jagreddog]

Boston butt should be next.Please and Thank You!!!This channel is in my personal top 3 of YT BBQ to watch.Thanks Buddy!Another perfect 3 part series.GJ Bradley!!

[@codytutor567]

Terrific content here Brad, some of the best on KZbin. I've had a surprising amount of success in my two brisket cooks, much of it due to what I've learned from watching your channel. Thanks for "breaking it down Barney-style" for all of us newbies! Side note: in one of your videos I noticed a Kamado Joe (Jr?) next to the fence. I'd selfishly love to see you do a couple of cooks on a kamado-style grill, maybe even a brisket on a KJ Classic. Keep up the great work!

[@rgdayo]

I followed parts 1 and 2 this past weekend and made the best one I've ever made. You the man!

[@gardentogether9298]

This brisket deserves respect!!, no brisket of mine will rest its fatty goodness on a paper plate..NO!!! IT SHALL REST ON PAPER ...and that''....is how all brisket should be served. Great video and great series 👏 👍 your videos have taken my briskets to the next level and I thank you sir.

[@michaelnielsen9962]

Arguably the best video on slicing up a brisket. Simple but common sense I never thought of. Thnx

[@Meister1551]

Love, love, love your channel. continue on with the series and cook all of the fantastic cuts you think folks need to know more about.

[@AntsBBQCookout]

Great stuff, man! Not a lot of videos out there talking about this info!

[@andytillack6998]

Man, I loved this series. I've only cooked a couple of brisket, and I wish I would have come across this a month ago. Oh well, now I have 15 great tips for the next brisket. Thank you for making these!!!

[@BehindTheFoodTV]

Oh man that looks so good! Well done Bradley!

[@dadgerbe1312]

Thanks for all the amazing content Brad!!! I am a weekend warrior, who cooks on a kamado Joe. Your videos have taken my cooks to a entirely different level!!!

[@dillydallydollcomachineand8246]

Always good to see a great series of videos . Great job!

[@bulldogg4]

loved the series and your content in general. Your videos are the reason I tried my own brisket which turned out amazingly, very grateful and looking forward to your future stuff

[@brianhartfield8385]

Love this whole series and would definitely like to see more. I do 100% agree with how to properly slice a brisket. I worked at Bill Miller's in college and was a slicer - I cannot tell you how many briskets I sliced. The best way is to start in the middle and be fully in control.

[@EricsBBQAndMORE]

This has been an awesome series! Keep it up!

[@LDQBBQ]

I've learned so much from your channel. I love your trim and try to imitate it as best as I can. You put out really great content and I appreciate it.

[@hiddenacresoutdoors]

Outstanding series and presentation. Keep it up. I have a smaller full packer (14 lb) sitting in the fridge. Can't wait to see how it turns out.

[@zman7953]

Brisket is popular right now so with you're tips it's a smooth cook....Cheers brother

[@ChudsBbq]

“That brisket it’s so hot right now”

[@fabmakebuildcook6274]

@@ChudsBbq hansel

[@waltzb7548]

Thank you for this brisket tutorial 101. Just did my third brisket using a foil boat method, and once again the Angels sang thanks to your help. Way to go Brad! We really do appreciate you.

[@gordonflug645]

Please make more videos like this!! Ribs, Pulled pork, anything BBQ

[@adamcapwell1557]

Had some friends buy a brisket on sale and ask me to cook it. Gald you got my back because this is my first one. Wish me luck!

[@Bigslimjim81]

Love this!! I can only dream that my brisket this July 4th can just come out 1/2 as beautiful as your briskets!! Crossing my fingers!

[@ChudsBbq]

You can dew et!

[@TMac0925]

@@ChudsBbq hey it’s Guga!

[@chrisgaurissr1504]

That was one beautiful brisket my mouth was watering! Yes definitely continue with this series.

[@JevonHills_elcaminoit]

Thanks for the 3 part-15 tips breakdown! Awesome. We're about to cook our 1st ever brisket and this really helps build the confidence going in to it. I'd love to see a video on knife sharpening and maintenance. especially the various serrated knives you use.

[@realpdm]

This is just what I needed. I made my first foil boat brisket for Monday dinner and it was a winner. I think I have my cook down (resting long time was game changer) but the areas where still need improvement is the initial trim and the slicing at the end though. That foil boat bark was just incredible and pouring the juices over before slicing was a game changer. I didn't even think about the oxidation aspect but my slices did last a bit longer before turning ugly.Thanks for what you are doing!

[@bigstevessmokemchokembbq8746]

Thx sir well done. I've asked several people what is the temp of their brisket when slicing? You are the 1st to actually say. Thank you

[@josephlaggis9688]

Love the series - most informative (and my favorite) BBQ channel on KZbin. Keep it up!

[@marcushardigan6985]

I agree Brad. It’s always good to lube up. Especially for presentation. Magical content

[@richardaristeo8394]

Just did one for 4th of July. First time out of many, wrapped with aluminum or Butchers paper. It came out absolutely perfect, exactly like your presentation. Boat is from now on my to go method for sure. I saw you at Mad scientist video and I was sold with it. Thank you so much.

[@skater61991]

Love the tip videos! Please do one for Pork spare ribs. I just botched a rack of ribs this last weekend. And it would be nice to get your take on them!

[@fredouellette8813]

Watching your videos has really made all of my smoked meals just that much better, still a long road to go but I can see the improvements! Thank you good sir.

[@ChudsBbq]

Practice makes perfect... delicious practice

[@harveydanger8282]

Awesome series of videos. Best BBQ channel on the net. Thanks so much!!!!!!!!!!

[@darian4882]

Love the videos. I would love to see your process of how you clean your cutting board after prep and then after slicing. Great videos.

[@TwDfp2010]

Would love a “the days after” video on what you do with leftovers!

[@dpace122]

I loved this series! Would love to see more like it for ribs, pork, turkey, etc. I have also been loving your Weber Kettle series. I have a small offset but do cook more often on the Weber. Thank you for all of this! I'm going to subscribe to the Patreon channel now.

[@Biosynthnut]

"It's Miller time." - Dr.Vankmen. I've been bbq/Smoking since 2006. It's always cool finding new ways. Awesome channel. Subbed

[@ChudsBbq]

Thanks for the sub!

[@trentwatts4913]

It is so easy if you know what your doin!! You my man know what your doin and make it look soso easy!!

[@hawkzy1987]

This series is great. Keep it going with other bbq meals.

[@maxmcgar5732]

Yes, continue the tips series with any or all the other cuts

[@browns4lf]

Great video and tips and tricks! Will be cooking my first catering event and you gave me a couple great ideas! Thanks!

[@strongblackliquor]

That looks incredible

[@kellenwhite4590]

Can’t tell you how much I appreciate your videos. Love it

[@mikebussart2575]

Excellent tips and I will be referring back on my next brisket.

[@tylerjacobson8012]

Yes make this a series bro. I can cook all this shit but these vids are so awesome to watch.

[@RumandCook]

NAIL IT! - Great series, enjoyed it. 🍻

[@BBQbyBiggs]

Great series Bradley. Great looking Brisket!

[@ChudsBbq]

Thanks Biggs!

[@smokesz9604]

Just did my first brisket using the tips from this series. Oh my Gawd! Tender, juicy. Best I’ve ever done.

[@smokesz9604]

Just a follow up. Just made burgers with the trimmings. Grilled on the gas Weber, some Colby Jack cheese, white onion, yellow mustard, leaf lettuce. Nom, nom, nom. Also rendered the fat trims for some tallow. As for the brisket, I had always been leery of smoking another one as the past efforts have been sub par. Decent smoke, but always came out dry. But then I never rested them. That’s a big part of having it turn out super juicy. So when my friend found small (~8lbs) briskets on sale, I had him pick me up one. After trimming using the tips in this tutorial, I had a 5.5lb ready for the smoker. Only salt and pepper. Using my pellet smoker, ran it at 225 high smoke for 4 hours, then bumped it to 275. Wrapped in a foil boat when it hit 180 IT, pulled it when it hit 202. Let it rest on the counter to cool down some, then into my toaster oven at 155 to hold for 4 hours. Wanted to go longer on the rest, but I couldn’t wait. Next time I’ll time it better so I can rest it longer. Thanks for the very informative tutorial and channel Brad. Been recommending it to all my friends.

[@SmokingDadBBQ]

Lovely work 👏

[@briansupermag3918]

Fantastically Amazing. That it. My 4th of july Brisket will be done in a boat. My first time. Hope it works as good as yours. Great job

[@kylecollins6835]

Brisket is my favorite, and I have come a long way from when I first started cooking them. Thanks to your videos, my trimming has gotten much better, as well as my use of the trimmings. I now make burger patties, and last brisket I cooked I made tallow from the fat trimmings... Keep up the good work Brad.

[@bigdunesandblueskies6052]

Awesome freaking video. Little knife twirl too. Keep up the good work.

[@extremepowerclean]

Great series thank you for taking the time making these videos, they really brighten my day. ✌️

[@CS-jo4qy]

Wow, this is the most amaizing Brisket ive ever seen

[@geraldweaver4762]

Thanks for all the tips on brisket cooking it has made my brisket game improve by 100 precent

[@444simm]

Yes continue on everything! These videos were amazing!

[@bobblewett3542]

Awsome video, you dispelled all the difficult things I’ve watched and read about and made it simple. The little things you talked about and demonstrated add up to a great brisket that family and friends will enjoy. Thanks for making it simple!,

[@danilogarcia8562]

Awesome series! Yes, I'd like to see this style of video done with beef ribs!

[@authorraeallen]

the tips and tricks episodes are awesome

[@RPrice_OG]

Thank you for sharing these videos. Being able to make great barbecue at home is one of the most useful skills one can have. I have no doubt that my wife would have left my dumb ass years ago if I couldn't make her briskets, roasts and ribs in the smoker.

[@paulprosser16]

I like this series and would like to see videos on other cuts of meat as well.

[@briandaffern5108]

Great series. More? Yes please.

[@turdferguson8095]

What a great series! Thanks Bradley!

[@tjpiper6517]

Really great series! I haven't got up the nerve to try my first brisket cook yet, but when I do I'm going to remove The deckle fat in its entirety and season the sides! Speaking of trimming, how do you sharpen your knives? Specifically your trimming knives.

[@joecrann1364]

I've never been so attracted to a man 🤣 This series is amazing! Detailed, fun to watch and makes me so excited for summer BBQs!! Thanks for taking the time to put these together, you're the man!

[@marthascheman2709]

Thanks! Really enjoy your videos!!

[@ChudsBbq]

Thanks for watching!

[@BigT27295]

Had my mouth literally watering..

[@joecrann1364]

Thanks

[@temptjoe]

Yes, continue doing these series! :)

[@jazzsx159]

That cooler looks like straight 🔥 with the logo. Thanks for all the content Bradley!

[@ChudsBbq]

It’s pretty awesome!

[@dougsanders9530]

If you're interested, link to request a quote is in the description. I'd be happy to help you out!

[@eternallyrichie]

Love seeing a pro still using an offset wood smoker instead of a pellet smoker 🤟🏻

[@paula.2422]

Awesome tips...I can't wait to apply them on my next brisket cook! Your years of experience and sharing of knowledge has brought my cooks to the next level. Thanks brother Bradley 🙏

[@only1bali]

Its the hand roll with the knife for me! 😂Great series!!

[@edwardjacob5392]

Amazing! Thanks for the series.

[@chadn.6770]

Great series. More would be even greater. Thank you.

[@mikemorrow2997]

Your The Best KING CHUD!!