SDSBBQ – Smoking Brisket in 3 Easy Steps (parts) Start to Finish – Part 1 of 3
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In this series I will be going over my process of getting a brisket ready to be sliced and sold by the pound for my home based …
I love to try – someday. I would have to put in the oven. Can't wait for the other parts to the brisket. Stay safe & take care of you all. Thanks for sharing, eh :))
Good to see you back in front of the camera… uhoh… Traeger malfunction!
I always cut the brown portion off the side where the bandsaw from the butcher burned the meat. You might get a lot of questions about that.
Hey Dash! Good advice for the vast majority of BBQ folks…
This is a very informative video Dash. Thank you!
I've been scared to work with brisket. Too big and expensive to risk messing up. However I have become pretty competent with a poor man's brisket and a tri tip.
Hey bro perfectly explained 👌 and of course if you're making sausage and hamburgers you can go a little more aggressive on trimmings. The key is to maximize your profits. Now if I could only find me a cow with a Brisket here on the island lol 😂😂…man I've never seen that cut of meat readily available. I can think of only one place so you can imagine the price. Thanks for the info 👍. Cheers!
This is great information, and takes some of the intimidation out of trimming a brisket👍😊
THANK YOU!!! My goodness. Youtube made everyone feel like they needed to cut away half of their brisket and make it look like a smooth stone in order for it to taste good.
I think it was a couple years back where I called that style of trimming the Derrick method because it felt like I was alone with leaving these cuts of meat mostly in tact. I do shave the sides if they have that oxidation type brown look, but I mostly hit the deckle really hard and will dig down between the two muscles and leave a flap in some cases if the deckle is thick enough. Other than that. Any small crazy pieces go. I don't shape (I'm not competing) I'd rather allocate that extra time trimming to the finished product resting.
I still say you are crazy for fat cap up 😂😂😂
Good vid man! It's always a pleasure watching you work and listening for tips and good advice. 👍🏾
Hey brother thanks for sharing. I see a lot of briskets being done in so many ways that really mess up the cook process and slicing at the end. Good video. I am soaking my 275 gallon oil drum to build into a smoker so I’ll be reaching back out in some measurements from Kurts that you have. Keep smoking.
First!