How to trim and smoke a beef brisket

[Music]okay today we have a whole pack ofbrisket I think this thing was aboutfourteen pounds inside we have both theflat and then the point I’m going toshow you guys how to trim it up and getit ready to go on the smoker and all ofthat today so first thing I want to dois just kind of look at it so whenyou’re picking it out in the store youkind of want to look at like themarbling inside it has quite a bit offat on it which is always good to seebut we’ll trim a lot of it off like thisstuff so let’s get started first thingI’m going to start with I will startkind of with a point or with the flatright here you just want to get kind ofsome of this silver skin off of it soI’ll take big chunks of fat off of hereso we take off something like this trynot to cut yourself but that’s all gonnabe fat inside of there so you don’t wantto really eat that so we’re gonna takeit off just kind of throw it awayand briskets always kind of anintimidating meat they’re expensivethey’re big so the lot of people arekind of scared to cook them they’re justlike a pork but you just trim them upand get the fat that you don’t want toeat off of there some of this fat likeyou can see inside here I went a littledeep on that one there’s quite a bit offat inside there this looks like apretty good cut but there’s some silverskin right here that I want to get ridof because you don’t really want to bechewing on that it’s not really gonnarender out so we’re just gonna get ridof that just a simple cut grab it I’lljust follow it down take all that off sowe can keep cleaning it up through hereand then you can kind of see this edgeso when it hits oxygen it turns kind ofthat gray color we don’t really want toeat that so all we’re gonna do is justtake our knife and just slice rightthrough it take it alllet’s finish that cut down through I’mone trick too so I stopped trying topick it up you can just kind of lift itup with your fingers underneath and it’sa little easier to get to youand a lot of this is the fat thatseparates the point and the flat fromeach other so you could dig pretty deepinto here and it’s just gonna be all fatwhat’s exposed to the plant a little bitso just talking a little bit about themeat our flat right here’s where we’regonna get slices so I’ll slice it likethis down it will get slicing out ofhere the point is where you get yourburnt ends so that’s my favorite one soI try to keep it a little more delicateI like to keep a lot of the point onthere but we don’t want to be chewing onfat so we’re gonna remove it and then wehave that oxidized stuff on this sidefor now we’ll probably flip over just tocheck you before we go but with us toyou competition we get a little more offof here we’re just doing this forbackyard fun so not gonna get tooserious about it so this is kind of coolright here you can kind of see so rightthrough here you can see that vein offat up here that’s your point muscle youcan see that there’s a little more fatinside the muscles there and then youhave your slices here your flap that’swhere you can get your slices from sothat right here is the fat vein thatjust kind of separates the two so nowyou’re on your fat cap side what I liketo do on the fat cap probably everybodydoes this is you trim down the fat cap alittle bit on the flat so where yourslices are and then on the point we’regoing to take it completely off all thefat completely offwe can expose it more for seasons[Music][Music]this all kind of rounded up so and thatsmoke hits it I know I took quite a bitof meat off of therebut what I want to do is make itaerodynamic I know they talked aboutthat in cars and stuff but the samething with a brisket when it’s in asmoker you kind of want the smoke toroll over top of it so that it’ll getmore smoke penetration everything likethat so I had a big piece right heresticking out so it’s kind of shaped itdown um that way the smoke will rollover it they’ll get a lot more smokepenetration that piece probably justburn we probably would just throw itaway once it’s cooked so that’s why wetake that one off so as you can see I’mstarting to get down to the meat of thepoint the reason why I like to take allthe fat off of the point is I can getmore seasonings on there myselfI get more seasonings on there and Iwant my burnt ends to have as muchseasoning as possibleokay so our points looking good there’sa little bit that we can still take offbut again backyard barbecue not gonna betoo crazy about it so I’ll just take offthat last little bit call it good for apoint and now we’re gonna talk about ourflat so our flat right here we’re gonnaget slices like I said I like to do takeoff a little quarter about down to abouta quarter inch on the flap just so ithas a little bit fat when you bitethrough it I also cook with the fat capdown so it will kind of protect us fromthe flame a little bit we’ll stillseason it up just like normal but it’lljust kind of protect it so won’t burnthe meat as much so as you can see flipthis around you have quite a bit of fatto work with here I know will thin outas we get over to this side but if Iwant to take this down to a quarter inchI’m taking off quite a bit of fat stuffso let’s make some cuts and this doesn’thave to be perfectquite a bit a bit will render and if youhit me it’s not the end of the world butthis part you can kind of see where youcut like right there I hit me that’sfine just adjust your knife you’re goodas you get down in the spins part onetrick I found and I haven’t really heardanybody else kind of mention this butthere’s almost like you can grip it andthey’re just kind of a section betweenthere I don’t know if you can hear thatbut I’m just kind of peeling off the toplayer of fat there and I’m note thatthat will leave me almost about rightwhere I’m at or right where I want to beat once I’ve doneI don’t know if you can hear that justkind of peeling back but that’s what Ifound with the brisk is there’s almostlike a two fat caps on there there’s oneone that’s a little more loose andthere’s like a little divider between itso you can find that dividers prettyeasy to trim it down to thatquarter-inchkeep your fingers away so they don’t cutyourself againtake some of this off the side therewe feel pretty goodokay someone more then let’s get intoinjecting so what I got here is a littlebit of beef broth has a little bit ofhot sauce in there and that has a littlebit of washed – Shire sauce or howeveryou see that so we just have our trustylittle injector needle here and we’rejust gonna go to town I always injectwith the green and then I was going togrid pattern so then I get all theslices on there so I’ll just start downhere at the bottom you might watch acamera because it might shoot you theydon’t let you know when it’s donethey’ll start squirting and down herewhere it’s a little thinner doesn’t takemuch make a pocket squirt a little inthere and make a pocket squirt a littlein their pocket squirt[Music]kind of fun to swatch it will come outhere I was just barely similar than here[Music]it’s kind of working in that’s coolsometimes if I have enough fat on my faton my flat say that 10 times fastI have enough fat on my flat I won’tinject just kind of depends on the moodI mean where this one doesn’t have toomuch fat on it looks pretty good up herebut down here tree one ejectedso it’ll start kind of coming out so ifI go in there I make a hole it will goquite a ways but then it will startcoming out as wellso you just kind of stop when it startscoming out I don’t know me just do likea quick run and then go back through itjust add some more in there it’ll justwhat let that sit for a little bit Ididn’t put too much in it I was like tosave some of my injection for so weinjected it I’ll let it sit for about 10minutes or so before they startseasoning it just kind of spread thisaround a little bit I’ll dry it off alittle bit it’s looking good wait soseasonings on a brisket I like to gowith a base rub and then also kind of amore coarse rub as will these two Ireally liked this is the Plowboys bovinebovine bulbthis is the Kosmos SPG so salt peppergarlic I like it because it’s more of acoarse rub um the reason why I like togo a fine barbecue rub and then a coarserub so I feel like I can get a betterbark on my brisket when I do that sowhat we’ll start with is just kind ofthis bovine bulb we just kind of lay abase layer everybody calls it a rub Idon’t rub my meat I just kind of Pat itin so I always kind of go with a fairlygood sprinkle of the bovine bulb andthis is just kind of make sure that Ifound works pretty good together andthen I was kind of patted in sometimespeople use some sort of binder mustardhot sauce I had enough of the injectionstillthat I was gonna bind get or well so Ididn’t add in any muster anything likethat on top of there I was kind of rubit in and just give it a good pat I alsolike a good base layer that’s like a redso has a little bit like Cayenne alittle paprika in there will also helpherebark look a little good and then we’llget some up here top and this has morestuff in it too so we don’t want to goas heavy on this one and we’ll startseeing that salt kind of soaking you’llget a couple of wet spots on your meatso we get some of that salt peppergarlic in there and then again we’lljust Pat it down and that’s just awaiting game again we’ll get some on theside over here and then we’ll just kindof wait for it to bind a little bit andthen flip over[Music][Music]so kind of already you can see that saltworking in right here bringing out someof the moisture that salt soaking inyou’re gonna get started getting somemoisture pockets on here and just kindof repeat on this side well season upthe fat cap a little bit as well becausewe’ll be eating that as well kind of seethat I guide it with my hands I don’tlike wasting rub because it’s kind ofexpensive so I just kind of use my handsto make sure that I get it all on themeat we’ve got to rub because it startssticking at the top so I was gettingkind of crystallized so again base layerand pull at this point and kind of getthe tip of it got our good base layer anice barbecue seasoning and then againthe salt pepper garlic on top againsometimes when you shake this the salt alittle less coarse then like that thepepper and garlic you’ll get a lot ofsalt on there that’s the case you justkind of want to shake it up a little bitagain so we’re all seasoned up we’llprobably let this sit in the fridge fora little bit we’ll probably throw it onright before we go to bed tonight andthen wake up in the morning andwe’ll probably do a cook overnight ifyou’re gonna cook it overnight eighthours you should be fine to go about 200225I’ll probe it just to make sure I don’thit that 160 month once we hit 160 wehave a good bark on there we’ll wrap themeatI like to wrap and butcher paper I’vedone the Texas crutch with aluminum foilbefore but I think tonight we’re goingto do some butcher paper and then we’llpull it off in the morning with that bat2:05 and then we’ll start slicing[Music][Music]