SDSBBQ - Re-Heating Smoked Brisket for a Catering Event

[@erfa6941]

Simple as you always say it is. Loved how you didn't miss anything in the process. As always thanks for the teaching

[@SDSBBQs]

Sure thing, thank you Sir for watching and commenting as always.

[@bakerbbq221]

Love your explanations for trimming. It all looked nice, love this video! Well done! This is one of the best brisket post cook cutting videos I've seen on KZbin. SO INFORMATIVE! 👍👍👏👏🤜🙏

[@SDSBBQs]

Thank you Sir so very much for stopping by and taking the time to let me know that this was helpful 😊

[@trentonwhite8713]

I’ve been watching all of your videos and I find them so helpful. Just made a brisket for a work dinner and got so many compliments. I used what I learned from this video because I was so worried I’d dry the meat out reheating it

[@SDSBBQs]

Thanks for letting me know I was helpful. I started doing these videos to help a friend and others have found them and me and are being helped by them as well that makes me VERY happy that they are not all for nothing. Thanks for watching and commenting.

[@thomac131]

Awesome video, so much learned! Never consciously considered fat vs geography but having grown up in TN and now in Columbus OH there is definitely a difference on trimming expectations. Digging in to start selling myself and your info is so much appreciated

[@SDSBBQs]

Well glad to hear that I am not the only one who is experiencing this with fat vs less fat. Makes me think I am not crazy. Best of luck to you!

[@rick16323]

Awesome stuff. Just did my first big event. Food turned out great but I wish I had watched this video beforehand.

[@SDSBBQs]

I wish you would have too... but you watched it afterward and you now know for next time!

[@glennmcdonald4557]

I have a unsliced point that I want to reheat. Now after seeing your video its in the oven now. I don't cater but going to steal your slicing method for my friends who will coming to eat. Thanks for the video. Being an amateur smoker I need all the advice I can get.

[@SDSBBQs]

No worries man, pay it forward by please telling someone else about my channel? Hopefully your brisket will be just as awesome as it was when first cooked! Thanks for watching, commenting and letting me know that I was helpful.

[@gabrielmiller8858]

Good info on how to reheat and how to cut it up. Thanks

[@SDSBBQs]

Thank you so very much for watching and commenting. Glad I could help!

[@GunnySGT1911]

Paying customers want meat, not fat. A lot of folks don't have smoked brisket more than a couple of times in their life. (Sad, I know). They simply don't understand that it's part and parcel to a proper brisket and they tend to associate a lot of fat with a cheaper or poor quality cut of meat. Combine that with so many people being so health conscious these days, I can understand why you would trim down the fat for your catering business. Still looks amazing. Thanks for showing how you properly cut/carve a brisket. I think I need to work on that part a little bit. It was cool to see you exercising a little Pit Master Privilege and keep a choice piece for yourself. Lol. Great video.

[@SDSBBQs]

Thanks Sarge, lots of people don't understand what you so eloquently stated. I did a video showing how I slice brisket before and the comments were toxic! Thank you Sir for watching and commenting.

[@williamskrainski8407]

Brisket was a cheap tough cut of meat.....it was slave food.......It has an interesting history. Popularity in the last 30-40 years has driven up the price, and expectations. That's the reason it's a low and slow proposition. Tough, fatty meat cooked at low heat over long periods make it what it is. I sell whole briskets....I'm sort of the brisket nazy....you get it how I make it, or you don't get the goddamn thing. This isn't Burger king. "Fat is part of the deal, you wouldn't want it without it!"

[@SDSBBQs]

Well if that works for you, good for you 👍🏼

[@terrealexander4442]

I LOVE the fat- has all the flavor- people missing out. The way it MELTS in your mouth with flavor! I always tell my BBQ joint to leave the fat- its the whole point of ordering POINT!😂

[@BBQJOE]

That brisket turned out Perfect..! That's also a great way to trim for "paying customers" as well. Thanks for the reheating tips..! Much appreciated and love the passion you have for the bbq world.

[@SDSBBQs]

Thanks for understanding... some people don't "get" it.

[@duanehenicke6602]

Don't know who taught you to slice brisket. But that's exactly how it's supposed to be done. I used to do a severe trim on the fat when slicing for the public. Down here in Texas they will get pissed if they see you doing that. So i leave it now. Less work for me and i don't need bullet proof glass while slicing in front of them.... I see so many on here slice a brisket in half, proclaiming one half the flat and other point. Good job man!👏

[@SDSBBQs]

Thank you Sir, I really appreciate your comment. To be honest I was gearing up to hear how wrong I was, most people slice brisket (the wrong way) and proclaim it's the way it should be done. You and I know better. Trust me I totally agree about the fat trimming, if I could get away with leaving it on I would as well! Just like you said less work for me. Thanks so very much for watching and commenting, plus letting me know that I'm not alone in the way I slice brisket. There's still hope out there for us!

[@stevenj4157]

Awesome video, I’m in Frederick and doing a few briskets for a surprise party. I was always worried about the meat drying out after slicing. I plan to slice the briskets and put into a chafing setup for buffet style. Any other tips are greatly appreciated. Love your videos.

[@SDSBBQs]

Have fun with it and don't stress... Capture the Jus from the brisket and re-add it when you set the warmers out for service.

[@cemeteryman1000]

Nice job - just had my first job where I cooked one day and delivered the next your video was very helpful !

[@SDSBBQs]

Awesome man thanks for watching and letting me know!

[@papabearbackyardbbq2287]

I have been enjoying your videos. Thanks for taking the time to share your videos.

[@SDSBBQs]

Well thank you Sir for watching and commenting!

[@seansisneroz]

Great info! I'm cooking a brisket now and plan on heating it up tomorrow.

[@SDSBBQs]

Good luck with your brisket!

[@jodyandmichelle1]

Great video. Very informative. Thanks for the lesson. One question tho, why are you wearing two watches? lol

[@SDSBBQs]

One is a analog watch and the other is a fancy step counter fitness tracker. I'm old school I still need my analog watch.

[@rbollas]

Great video, thank you for the information. The only thing would say is “au jus” means “with juice”. Just say that u r making jus…when you add it back in you are making the au 🤤

[@SDSBBQs]

So this video is older and I have and do NOW only say Jus when referring to the juices produced by the meats. Thanks for watching and commenting!

[@arjaya]

Thanks for sharing! Enjoyed your video and knowledge.

[@SDSBBQs]

Thank you for watching, I appreciate you taking the time to let me know you watch and enjoyed the video.

[@BowMeHunter74]

For catering I like to make sure the reheated protein comes up to at least 165. Great tutorial as always, Dash.

[@SDSBBQs]

Thank you Sir as always for watching!

[@gardenlevel7385]

Excellent video! Thanks.

[@SDSBBQs]

Thank you for watching and commenting!

[@sonnygeesbbq2725]

Hello wow great video very insightful I learned so much from just looking at all your videos and all your teaching of barbecue

[@SDSBBQs]

Thank you Sir as always for watching and commenting. Glad I am able to help others with BBQ.

[@robertefreeman6945]

Brother Dash, how are you, sir. Enjoy your shows and the information you give. Sir, have you used the "INK BIRD IBT-6X" regarding the preset temps on various meats/ probes. how can you change probe to read all the same if desired?

[@SDSBBQs]

So I can't say that I've ever used the specific model you're talking about but most thermometers are able to be programmed for whatever temperature you want them to alert you for.

[@Shackattack85]

Excellent video appreciate it greatly. I got a brisket smoking right now for Memorial Day weekend. Family coming over tomorrow at 11am but I think the brisket is going to be done way before this time. Thanks for this because I see I can get it cut right and properly reheated if it gets done to quickly. 🍻 🍻 🍻

[@SDSBBQs]

Thanks for watching and commenting! Best of luck with your brisket, hopefully it will work out for you.

[@youtubemarty]

Wow thanks for such a detailed video. Love them man keep them coming

[@SDSBBQs]

Sure thing, You'll have to let me know how it works out for you.

[@youtubemarty]

@@SDSBBQs when you said to reheat it as you would cook it made sense to me. Either way we're eating brisket for brunch.

[@SDSBBQs]

Awesome but it's so true... people overthink it!

[@Se7vinDeadlySins]

Awesome video. Definitely going to use this today

[@SDSBBQs]

Thanks, best of luck!

[@dylanphilpott4173]

Thanks man, I really appreciated this video. I just cooked my first brisket today. It looks amazing but was done way ahead of schedule, so I was wondering what to do with it if the temp is too low after resting. My family doesn't care for meat that is too fatty, so I will definitely trim it up a bit before serving.

[@SDSBBQs]

Awesome glad to hear it worked out for you, oh and don't sweat it when the brisket is done faster. Usually it just means you Thermometer vs the temp at the grate/cook level are off.

[@KJGOODVIBES]

Thank you from your Pennsylvania neighbor. Did some pork butts now on to brisket soon.

[@SDSBBQs]

Awesome thanks for watching and commenting!

[@kennydykes892]

Dash tried your method of slicing a brisket and my family liked it a lot better and I did too, I'll probably continue it, from now on, doing it this way also makes it look a lot more desirable to the eye, that's just my preference. but I just cut it in half instead of thirds. Thanks for the tip.

[@SDSBBQs]

I only cut the brisket into thirds to make the pieces smaller. I find that people will take 2 or 3 pieces regardless of the size of the slices... It is a psychological thing. By cutting them into smaller pieces they are forced to take less.

[@Markkus341]

Thank you very much.

[@SDSBBQs]

No really... thank you Sir for watching and commenting.

[@devong4006]

Awesome vid you have to show us a catering event you do or like a small interview with your customer on the food

[@SDSBBQs]

That is much easier said than done. Most people aren't all that comfortable with being on camera.

[@devong4006]

SDSBBQ true didn’t think about that lol we’ll keep it up big dawg

[@SDSBBQs]

The camera freaks people out just seeing it when I point it at myself in public.

[@victorbenner539]

Dash I'm wondering about the folks who feel awkward on camera. I'm not saying to ambush folks but go pro cameras are so much more common now days that people don't seem to be to self aware with them. So I can't help but thank that you could set them up in the serving area and just film and see what you get. The way I would talk to the paying customer is you will send them some still shots of the folks enjoying themselves. A added value at no extra expense . When they show the stills to there friends or who ever the people were you might be able to impress them enough to increase your expanding customer base and we might be able to learn from it also. A win,win,win.

[@StarrGod696]

Your customers might not want that but my dogs would simply love that…. Lol. ;)

[@SDSBBQs]

I have saved it from time to time for friends that have dogs.

[@richardgarciajr2774]

Like you videos. Like the knife set where did you purchase them. That's how I cut my briskets to.

[@SDSBBQs]

It's not a set it's just 2 knives. I got them from the Restaurant Depot. Look back at that video I mentioned in this video where I talked about my knives.

[@jessesosa3986]

Great video! I'm plan on selling loaded baked potatoes LABOR day weekend. Cooking the brisket Friday and selling it Saturday. Been looking for a video thats shows how to reheat brisket! Thanks!!! Any tips on the loaded baked potatoes?

[@SDSBBQs]

Unfortunately, no experience in making brisket loaded potatoes but I'm sure that as long as the potatoes are baked properly you shouldn't have any issue adding brisket and any fixin's you'd like and make it fantastic.

[@jessesosa3986]

If I would add beef broth to the pan and warm it up would that be ok?

[@SDSBBQs]

@@jessesosa3986 yes, but you should be able to extract some of the Jus from the brisket to add back when reheating.

[@MasterMoore2010]

Thank you for this video. I am still waiting to find out how or why you chop up the chicken and serve it in bowls?

[@SDSBBQs]

It's on the list of videos. I haven't cook any in a while... Can't talk about it/show you until I have call for it.

[@TheWinkingPigBarBQ]

Although I've recently had a person complain about my showing how to do the same thing twice (how to dice an onion), my hope is that I've always got new viewers coming in and what may be redundant for one person is fresh for another, I told people in the latter video that they might want to skip ahead if they didn't want to see it again. If it's a part of the process, like slicing the brisket before reheating or if diced onion is a part of the recipe, I don't see a problem with being redundant. I think too many viewers have ADD and can only watch five-minute videos because their attention span is that of a five-year-old. I refuse to buckle, how are you going to teach somebody to cook if all you do is show them the ingredients, "this is me stirring the ingredients into the pot", here's the finished product all in

[@SDSBBQs]

The problem with long videos is you have to build up to them. The short videos will rope people in and then when you start doing longer videos they will stay. I understand your want to be thorough but to what end? If people aren't watching enough of the videos and they are missing things maybe you can shorten your video so you have a higher percentage watched which YT favors.

[@TheWinkingPigBarBQ]

I understand your point but if the point is to teach, how do you do that if you're only showing half the process? In welding and manufacturing videos, you can get away with that if people already know the process such as flux-core welding, you don't have to reteach the process but if you're trying to teach cooking, lets say you want to teach somebody how to make something like beef stew which can take several hours to make, if I cram several hours of work into a 10-minute video am I really teaching the person who knows nothing about making beef stew how to make beef stew? It's much easier done in a 20-30 minute video.

[@SDSBBQs]

If that 10 minute video is done correctly it will leave that person wanting more... that is where you can then teach a longer lesson. As someone who taught at one point, it's all about your students want to learn. I can teach something but if I am not presenting it in a manner in which someone wants to see it then is anyone learning?

[@TheWinkingPigBarBQ]

@@SDSBBQs I absolutely agree, it the person is motivated to learn they will stick around.

[@BobSmith-eq9vs]

I could see how a paying customer might feel like they don’t want to pay for fat by weight. Here in Texas I make it all available for my friends and family. They pick and choose what they want and usually it’s all gone.

[@SDSBBQs]

I agree and would love to be able to do that. But as stated I'm in MD and they aren't going for it here. I'm slowly getting more and more people used to it but the majority don't care for it.

[@eastcoasttony836]

looks awesome! great process,i know it tastes amazing.but your presentation makes it over the top

[@SDSBBQs]

Well thank you Sir!

[@StarrGod696]

Great blade skills

[@SDSBBQs]

Thank you so very much!

[@MrIowahawks77]

Amazing work. Great job my friend. Love your work

[@SDSBBQs]

Thank you Sir!

[@mrhockett1]

Hey Dash. I always leave the fat on because my buddy, Max the Min Pin, loves it too. It also makes the brisket juicy.

[@SDSBBQs]

Unfortunately I don't have a dog to give the trimmings to.

[@mrhockett1]

@@SDSBBQs Man that's a shame. Short story. My neighbors put up a sign to sell their house. I went over to express my sorrow because they're great neighbors. Her answer was they're moving because she can't tolerate the smoke from my Weber kettle or my fireplace. I told her it was nice knowing her. I'm not going to quit smoking meat for anyone. It's Washington state. Do you have any idea how many people use firewood here?

[@SDSBBQs]

LOL... *waves* Nah Nah Nah NAAAHH... Hey Hey Hey.... GOODBYE!

[@thec.mccshow4840]

Uh ohhhhhh... The teacher has shown us once again how it’s done. You have to appreciate this content. Good stuff Dash! Even though I’m a little late to class hahahahahahaha!

[@SDSBBQs]

Better late than never! I appreciate that you appreciate it. Thanks again as always for watching and commenting.

[@TrulyUnfortunate]

Thats why you serve dry and wet. Down here in Texas I guess we have a lot more exposure and most of us know brisket inside and out. To me the best brisket sandwich has both dry and wet slices. Kinda like a Picanya or a pork belly,thats where the flavor is. And of course no sauce.

[@SDSBBQs]

If I were making a sandwich then yes I would mix them... more often than not here most people are doing/having a few slices slices and no bread. Thanks for watching and commenting!

[@TrulyUnfortunate]

@@SDSBBQs Brisket is generally served on bread with dill slices and onion in TX. Not to say we dont try a few pieces before building that sandwich. And a little Au Jus poured on that sandwich is fine,but never poor BBQ sauce on that sandwich in sight of the pitt master!!! Thats an insult!!.

[@SDSBBQs]

I don't get insulted as long as they try it before drowning it in sauce... LOL

[@careyparks2316]

Thanks Dash! This was very helpful.

[@SDSBBQs]

Sure thing. Thank you so very much for watching and commenting

[@TheDjsupermix]

thanks big dog for keeping the bbq game real

[@SDSBBQs]

Sure thing, Thanks for watching and commenting!

[@craigldavissr7176]

Awesome video! You doing your thang! Thanks!

[@SDSBBQs]

Thank you Sir for watching and commenting.

[@richdiscoveries]

I need to put together a nice little intro like you have on your Channel. Maybe a couple of quick little flashes of different things I do, maybe a little music, just something quick and to-the-point like yours. I like yours because it does exactly that. Shows me a couple quick flashes of exactly what you are about. Some of these intros I have to skip through because they're 30 seconds long in I just don't have time to be listening to almost a whole song just to watch a video. When I get some time I'm going to play around with setting something up using yours as a reference of how I should put mine together. Good stuff buddy

[@richdiscoveries]

Also you might want to think about putting I like to some type of weight loss program on your videos. My self-control level is very weak and I cannot help but eating everything in my freaking fridge after watching your Channel!! 😉

[@SDSBBQs]

Thanks, I'll let my friend who put it together for me know that you liked it!

[@SDSBBQs]

LOL right... no comment about wanting to do the same while editing

[@richdiscoveries]

@@SDSBBQs yes for sure, he did a great job. Very professional

[@SDSBBQs]

Yeah he's pretty good with editing. Check out his channel "Fun Fam Media"

[@twaskiparker7251]

What up Dash!! I'm in Texas. I want brisket, not fat. I definitely learned something about aujou (I know I chopped the spelling). Thanks for that!

[@SDSBBQs]

Awesome man... I tell you there are some people that definitely don't agree with us... Man you should see some of the comments I've gotten over the years (from Texans) about the matter. Thanks for watching and commenting.

[@twaskiparker7251]

@@SDSBBQs Yeah, I'm an anomaly out here. Thanks for all you do, sir.

[@SDSBBQs]

@@twaskiparker7251 LOL right! Nah man thank you so very much for watching!

[@DustanMoore]

If you don't mind saying, how much do you charge per pound for that?

[@SDSBBQs]

It changes as of late with meat prices but as of now about $22-$25 per pound

[@michaelskalin5126]

That was a very informative video 👍. I'm on the east coast 🇨🇦 every one here loves the fat left on. Must be our winters we need the insulation. Great videos as always!! Even have the wife watching them and asking me "have you seen this one " thanks again for all your videos and advice 🇨🇦🥓🍻

[@SDSBBQs]

Thanks, I appreciate you letting me know that it was helpful! LOL, please thank the Mrs for me as well for watching!

[@funkydoghead7746]

One more question how do I thaw out my cooked frozen brisket?

[@SDSBBQs]

Let it sit out and thaw. You could put it in the oven but mainly I would thaw it on the counter for a few hours.

[@816morato]

Great video and great looking brisket, don't worry too much about peoples criticism, they're watching for a reason.

[@SDSBBQs]

I agree, Love that, that person took the time to tell me how wrong or what I did wrong. Whatever happened to if you have nothing nice to say say nothing at all? Thanks for watching and commenting

[@PNWLiving1725]

You explained well. Lol. Like the way you cut it. I'm Chamorro, and my fam love that fat. But nice man. Appreciate your vid. Subscribed and shared.

[@SDSBBQs]

Thanks I really appreciate you taking the time to let me know that you liked this video. Yeah man I don't mind the fat either but sometimes when folks are paying for it and don't eat it they really don't like it. Thanks for watching and commenting.

[@katahjblackmon3873]

I gotta give it to you, you did that on that brisket I know it was everything it was supposed to be and then some

[@SDSBBQs]

Well thanks! It sure was.

[@THALL0120]

Im from texas and i hate getting fat when im paying.Thats most people.

[@SDSBBQs]

Exactly what I say... but if you are cooking it for yourself then more fat might be acceptable. Btw, thanks for watching and commenting!

[@theJlangdon34]

I like a little fat, not to much

[@jdacosta443]

Wow! What part of Texas are you from? I’m from Texas and that’s not the case for me, no fat no flavor

[@terrealexander4442]

​@@jdacosta443 firmly agree. Fat has the FLAVOR- melts on your mouth!!

[@TrulyUnfortunate]

I love that you Yankees are coming around when it comes to real Q. I cant tell you how many times I had to correct some dude from Poughkeepsie NY who said he'd BBQed some hamburgers on his Weber last night.....LOL

[@SDSBBQs]

Truth be told I caught the BBQ bug while I was in Texas... though I have always been a griller. I just learned an appreciation over time for cooking lower and slower as opposed to hot and fast all the time.

[@TrulyUnfortunate]

@@SDSBBQs Being from Texas I grew up around BBQ. Been doing it for over thirty years at this point,four of those years competitively and I still learn stuff to this day. Never ending process....

[@SDSBBQs]

Totally agree... I learn something after each cook!

[@robertalexander8243]

Always some great information bro

[@SDSBBQs]

Thank you Sir for watching and commenting!

[@EricsBBQAndMORE]

Thanks for the video Dash! This is a real help...did you do 300 in the oven for an hour to get it warmed up before slicing?

[@SDSBBQs]

So for a whole brisket I'd do 30 minutes at 300, slice it up then back in the oven until warm. (45-60 minutes)

[@EricsBBQAndMORE]

Dude...it turned out amazing! I’ll be posting a video of my first Brisket cook soon...20 lbs of goodness!

[@SDSBBQs]

Very nice to hear!

[@trentonwhite8713]

What knife and sharpener do you use? I find that when I slice my brisket I struggle with the knives I have

[@SDSBBQs]

They are 12" meat slicing knives and I have a basic hand held sharpener. But I did just get my knives sharpened by a pro recently. They are probably better than new. Here's a video I did on them a WHILE back. kzbin.info/www/bejne/pZ2zZXmlbd2jrtU

[@MRBEAR-qj1ei]

Great video bro, do you have a video in how you re-heat pull pork?

[@SDSBBQs]

I'm pretty sure I do but mainly keep it covered and heat at 300F stir every about 15-20 minutes in for about 45 minutes to an hour to prevent a crust building up on the outside edge like a mac and cheese.

[@MRBEAR-qj1ei]

@@SDSBBQs your videos have helped me greatly, I just want to take the time and say thank you for response and thank you for the great content.

[@SDSBBQs]

Well thank you Sir! I appreciate that you letting me know that I have helped!

[@MRBEAR-qj1ei]

@@SDSBBQs do you add apple juice to the meat before reheating it?

[@SDSBBQs]

No, I don't add any liquid. If you cooked it properly you don't need to add anything there will be enough moisture left if the meat to re-hydrate itself when re-heating, hence needing to keep it covered.

[@kylecarr5615]

Shouldn't you zero out the scale with the pan on there?

[@SDSBBQs]

Nah, I usually add an extra 2 oz. to the final weight.

[@benjismith593]

Here in Kansas you don't dare cut that fat off. Lots of people love that fatty point.

[@SDSBBQs]

LOL... man... I almost had to refund a customer one time I left the fat on.

[@spoonageDC2]

Excellent video, top guy!

[@SDSBBQs]

Thanks for watching and commenting!

[@jaydthamexican1]

how much would you charge for that usually????\

[@SDSBBQs]

It depends on how much you want, I charge by the pound or for the whole brisket if you want enough of it.

[@llbennyd]

Food safety nightmare. Leftover reheated meat. Exactly what every customer wants

[@SDSBBQs]

It's not leftover.

[@AlphaTwin]

Love the videos Dash. Just curious, did you throw that in a cooler while transporting it to your event? Something like a faux cambro to keep it warm.

[@SDSBBQs]

No, I have a Cambros.

[@thec.mccshow4840]

SDSBBQ hey man any significant big difference between the cambros and a cooler?

[@SDSBBQs]

The Cambros have provisions for the catering pans. Makes it much easier to transport as opposed to trying to stack pans in a cooler.

[@thec.mccshow4840]

SDSBBQ awesome man. Thank you

[@SDSBBQs]

@@thec.mccshow4840 Sure thing.

[@marykipp8388]

Warm it up t what temp?

[@SDSBBQs]

It depends, but food safety would dictate 165f and then held at 140f

[@toddbennett6097]

Was that brisket cold when you sliced it up?

[@SDSBBQs]

So I had to go back and watch the video but in it I said I warmed it up just a little to knock the chill off of it. 15-20 minutes is enough to warm it up to make it easier to slice.

[@jameslemon51]

Yes i understand about trimming brisket. Lol

[@SDSBBQs]

Awesome!

[@TheTournyman]

Are you sure your not from Texas lol cause your doing it just like we would here down south ,good job my friend!

[@SDSBBQs]

I am sure I'm not from Texas... glad to see someone from Texas thinks I did a good job. I had someone comment a while ago telling me on the behalf of the entire state of Texas I was doing it wrong

[@TheTournyman]

SDSBBQ we’ll I don’t know who told you that but they were wrong lol good job buddy!

[@SDSBBQs]

@@TheTournyman Thanks!

[@tomc8273]

Hi Dash Looks delicious! by the way, watched a video last nite about a guy who does traveling BBQ in Germany, taste of Texas.

[@SDSBBQs]

I've seen those guys. When I looked up where they were it was too far away from where I was staying.

[@paulmullen2191]

Great video bro! Nice looking brisket 👍

[@SDSBBQs]

Thank you Sir for watching and commenting!

[@bar20bbq70]

Thanks dash for sharing the knowledge this morning. all that fat is not very healthy,don't wanna be clogging those arteries or you'll wind up with a chest zipper!!

[@SDSBBQs]

Thank you Sir for watching!

[@sterlingarcher967]

Damn this is a cool dude! Wish I could cook with him and learn some shit lol

[@SDSBBQs]

Thanks for watching and commenting. Feel free to continue watching and commenting I have a lot of other "teaching" videos!

[@mysteriousmike226]

Thanks for the tip....🏄‍♂️✌🍺🍺

[@SDSBBQs]

Thanks for watching and commenting!

[@patrickohara174]

Mystery solved.......Thank you!!!!!!!!

[@SDSBBQs]

Glad I could help! Thanks for watching and commenting.

[@themasterstable6229]

Well done Sir

[@SDSBBQs]

Thank you so very much.

[@richardbohlingsr3490]

Folks don't want to be paying for a bunch of fat. Trimming is the way to go. When I do Pork Shoulder I trim a lot of the surface fat before I smoke it and the marble fat gets chopped up with the meat and flavors the pulled pork. Keep on smoking.

[@SDSBBQs]

Now for the pork I don't trim as aggressively, shrug. It's not as difficult to pull the fat out by hand once smoked.

[@cschmitty78]

What do you do with the fat ?

[@SDSBBQs]

the uncooked fat I will collect it and render it... The cooked fat I will gather it and give it to a friend that has a few dogs... or I'll throw it away.

[@jdacosta443]

The brisket looks a little over cooked, I cringed when you crosscut the brisket. What internal temp was the brisket when you pulled it off the smoker?

[@SDSBBQs]

I can assure you it wasn't overdone. Like I said this is how "I" cut up my briskets... and the internal temp... I didn't mention it on purpose.

[@jdacosta443]

@@SDSBBQs , why? What’s the big secret? I pull mine off at 190, Your brisket looks tasty but I’m sure you over cooked it, and didn’t help heating it up because you over cooked all over again. I need to post an instructional video on how to properly smoke brisket.

[@jdacosta443]

I re watched your video again and you definitely overcooked it

[@SDSBBQs]

If you are pulling at 190... you have a lot to learn. Try taking it to 200-205 MAX and tell me how much better it is. Brisket shouldn't be tough like a well done steak. Oh and feel free to do your own video make sure you leave a new comment with a link.

[@jdacosta443]

I have a lot to learn? Dude, you weren’t even born when I started smoking brisket! I can already tell your not from Texas, you ain’t from Texas you don’t know how to smoke

[@ArjaeJenkins]

great vid

[@SDSBBQs]

Thank you for watching!

[@jvc8947]

Render that fat and bottle it... money sauce. It’s so good to add to veggies and lean meats (think philly cheese steak) or even fajitas or fried rice. Also...dying for some KC style burnt ends. NC, where I live now, don’t know bbq. Vinegar, pork, crock pot...nope, nope, nope.

[@SDSBBQs]

I have a lot of it rendered and stored... I have been trying to use it more and more in my cooking! Thanks for watching and commenting. Oh and NC BBQ... it leaves a LOT to be desired, I know exactly what you mean. I'm not into all that vinegar sauce either.

[@paolee2730]

Love the video

[@SDSBBQs]

Thanks!

[@KevinsNorthernExposure]

You love catering...that much is clear.

[@SDSBBQs]

Seems you like commenting on my catering videos, lol. Thanks for watching.

[@KevinsNorthernExposure]

@@SDSBBQs Just binge watching BBQ videos.

[@SDSBBQs]

Not a problem whatsoever. Thanks again for watching.

[@JS_1983]

Great now I'm hungry

[@SDSBBQs]

Lol #SorryNotSorry

[@jameslemon51]

Like yourself we all learn different on smoken meat and trimming before smoken. Yet when it's cooked then it's time to trim the fat. Lol. Go where the money is.

[@SDSBBQs]

Yeah man... I have to keep my customer happy. If I were cooking for myself I would trim it a little less aggressively but my daughter and younger son don't like a lot of fat on the brisket so they keep me on my toes while trimming as well. Thanks for watching!

[@jameslemon51]

I like the fat seperater

[@SDSBBQs]

It really is a nice tool to have in the kitchen.

[@Edgarrmz07]

What's going on Dash, it's me again, this will be the second time I comment, I rarely do these things but anyways I wanted to ask you another question. I started selling Barbacoa here in my neighborhood for a few months now and for the first time this weekend I got 20 orders, I sell the Barbacoa by the pound. Since I started I noticed I have to cook twice the weight of orders. So I had to buy 40 pounds! I bought 20 pounds of Beef Cheek and 20 pounds of Beef Roast. My question is the same problem you have with people saying about the Fat, should I cut all the fat from the Cheek, leave it all, leave some? So far, I've been cutting excessive fat off, I make sure my neighbors get more meat than Fat, but keep In mind Barbacoa consists of Fat. I'm not sure what to do, I've seen Barbacoa without any fat at places like Chipotle and the ones HEB sells on the weekends. I'm going nuts, when I first started I did my Barbacoa of Beef Cheek only but I noticed there was a bunch of fat so that's why I added Roast. In Mexico, they do Cheek and Tounge but Tounge is expensive I wouldn't make profit, and I've noticed these places here in America use Roast and call it Barbacoa. I hope you have some knowledge of the types of meats I've mentioned, I've never seen any videos on it but again I know you do BBQ and not Barbacoa lmao, thank you sir!

[@SDSBBQs]

My gut is telling me that you should leave some fat and trim anything that you think is excessive. It's kinda hard because the cheek isn't something I cook with. (not one of those cuts that is readily available in my area).

[@Edgarrmz07]

@@SDSBBQsGot it, thank you sir! Keep them videos coming!

[@SDSBBQs]

Will Do! Keep watching and commenting!

[@brandonmcbride4350]

You always take a piece just to double check the taste lol

[@SDSBBQs]

I can neither confirm nor deny, LOL.

[@kirkatkins6154]

What kinda customers are they again?

[@SDSBBQs]

Paying customers?

[@markn2904]

No questions. Low reheat.

[@SDSBBQs]

Yes, all you need to do is warm it hence the lower temperature. Thanks as always for watching and commenting!

[@kennydodd5681]

Good advice, but like u leave little fat on my as well, good job!!

[@SDSBBQs]

Thank you Sir... There is a thin line... there needs to be fat there but it can't be more fat than brisket.

[@jacmoll9]

Wait I have a question......is that how you do it for your paying customers? Hahahahaha but how do you do it for your non paying customers?

[@SDSBBQs]

Very good question. Don't tell the non paying customers. This is between you and me. I do it the same for both. But also keep in mind that no one gets my brisket for free!

[@jacmoll9]

@@SDSBBQs Amen brother.....I was joking with you but seriously I love your channel and I know I speak for many of your subs when I say we are grateful for all the knowledge you share about BBQ. Keep up the great content 👍

[@stubanshuberi8793]

Very nice 👍🏾

[@SDSBBQs]

Thank you Sir!

[@dereksque2367]

👍

[@SDSBBQs]

Thanks

[@LittlefootOnthetrail16]

Awsome video. I kinda feel sorry for you being made to trim all that buttery fat but you gotta do what you gotta do. here in ohio I would be shot if I did that. I think we like the fat more than the meat lol. But great info for reheating.

[@SDSBBQs]

Yeah buddy... different strokes for different folks! Thanks for watching and commenting.

[@homevalueglass3809]

Thanks buddy, looks beautiful. I'm smoking a brisket today for a family get together tomorrow. Need to see how to do that. My wife doesnt let me trim any fat off the brisket. She got pissed last time and told me to never do that again so I just season and toss in the smoker as it. She actually will take my chicken skin and porkchop fat and unbelievably, she's not really too much overweight, ha ha

[@SDSBBQs]

And that's why you married her right? Cause if it isn't the reason it's the reason to keep her! Good luck with your cook and family event.

[@j.r.taylor9139]

I hope when put it in the oven to warm it, you put that fat back in with the meat!

[@SDSBBQs]

If it's not dried out when you add it to the oven it will create it's own moisture. No need to put fat back in. I will add the Jus when serving though.

[@j.r.taylor9139]

@@SDSBBQs Dude you are so refreshing! I really appreciate your open, honest and all around sharing.

[@SDSBBQs]

Sure thing just don't ask we what I season with and or what temp I pull my briskets! Some things I keep to myself.

[@j.r.taylor9139]

@@SDSBBQs O no never that, I got all that covered! It's more to it than Temps and seasonings to get awesome Q. I did learn a little something from you on the brisket slicing, never thought about separating the point & flat then slicing.

[@SDSBBQs]

Separating the muscles is the best way!

[@ericmoreno6318]

SMH damn Dash your doing it wrong all that experience and you haven't learnt a thing.........jajajajaja jk brother you do you brother like they say whatever floats your boat lol......anyways great how to or tutorial video as always.......keep them videos coming brother.......

[@SDSBBQs]

Thank you Sir!

[@DrMarvinLara]

The fat is the best part! Well makes it taste so juicy

[@SDSBBQs]

Now I agree with you but there quite a few people who do not... and I have to cater to both sets of people.

[@tomc8273]

uploaded! it sucks!

[@SDSBBQs]

Dude you are being WAY to hard on yourself. The first video is always worse than your next video!

[@tripackonetooth4910]

I love you Bro :-) Now here, I will definitely leave the fat on my brisket ;-)

[@SDSBBQs]

Thank you for watching... I won't judge you either way with or not the fat.