HOW TO TRIM A BRISKET | part one | parts of a brisket what's a DECKLE? 🤔 Find out as Chef Tim Borys shows you the different parts of a brisket. We're cutting up one of our old YouTube videos into bite size reels to help you get a better understanding of what goes into bbq. 🍖 PART ONE in our #brisketbasics series will teach you about the difference between the FLAT and the POINT muscles found on a whole brisket before smoking. Stay tuned for part 2: THE 3 GOALS OF BRISKET TRIMMING ✨️ #bbq #bris
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HOW TO TRIM A BRISKET | part one | parts of a brisket what's a DECK…
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How to cut your Brisket to get those PERFECT slices ➡️ Start by slicing the brisket in half, separating the point from the flat. Then slice the flat across the grain in 1/4" slices (thicker if the brisket is over cooked and thinner if it's undercooked). Then spin the point and cut the other way after removing the deckle fat. When cutting the point you can cut into 1/2" slices. Enjoy! #brisket #pitmaster #gmgnation #greenmountaingrills #bbq #pelletgrill #brisketslice #bbqtips | Green Mountain Gri
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Let’s trim another 17lb prime brisket. I start by having a look at what we’re dealing with. I notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off. When you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. I cut off the mohawk and continued that cut all the way down to the flat. This part flops over the side and will be the fastest piece to cook. I use it in burgers and sausage instead. I roun
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