How to select season & barbecue beef brisket

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Several different barbecue experts share their tips on how to select, season, smoke, & slice an excellent beef brisket Credits: exec producer:Marc Farris

Channel: News & Politics
Uploaded: July 25, 2007 at 3:18 pm
Author: bbqtv

Length: 0:33:48
Rating: 3.83
Views: 23,973

Tags: news select season barbecue beef brisket

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Video Comments:
nitr0burn (Monday 10th of November 2008 02:07:24 PM)
I'd agree with misterpukh.
bwayne83 (Saturday 1st of November 2008 02:55:48 AM)
That guy has no idea how to trim a brisket.
kemkerj (Saturday 4th of October 2008 09:37:20 PM)
TOO MUCH TRIMMED! You want a packer's cut, not trimmed at all. He should have stopped as soon as the cryovac was off. You trim the fat off after cooking, not before. You want next to no marbling. USDA Select is considered proper grade for brisket.
nitr0burn (Monday 10th of November 2008 01:58:03 PM)
Many would disagree.
viewitnow (Monday 29th of September 2008 08:25:28 AM)
Turn off the MUSIC! This isn't mtv!
nitr0burn (Monday 10th of November 2008 01:59:37 PM)
Riiiight... Because MTV is the only place that has music in the background :\ Apparently you missed the last 50 years of TV.
ajanixa (Wednesday 10th of September 2008 09:02:21 AM)
what's with adding the "surprise moisture" with that brush while u paused ur cutting? =)
Blaze1024 (Friday 29th of August 2008 11:35:14 AM)
You don't have a clue! Salt and pepper is great for steaks and roasts but not for a brisket! No one!! has ever won a major BBQ contest using salt and pepper on a brisket. This guy used the same basic technique that world champion Bar-B-Q pit masters do. By the way the only reason his came out dry was because he kept opining the door to show the brisket and Brisket hates temperature swings. I will admit that he over trimmed it. I leave a lot more fat then that on mine! to much mustard to.
Blaze1024 (Friday 29th of August 2008 11:51:59 AM)
I guess I should have watched the whole video before I commented? He was doing so well except for over trimming and using to much mustered. Dam I can't believe he put actually put BBQ sauce on a brisket (must be from California) He didn't even separate the point from the flat. You need to separate the point and flat and put the point back on BBQ make burnt ends out of it ARRGGGG BBQ sauce on a brisket.
bobafettfan32 (Friday 7th of November 2008 10:59:27 PM)
he said they were from ga. brisket hands down is the best bbq if u do it right. the reason it was dry cause u took 2 much fat off. good meat doesnt need sauce. a good rub is coarse ground kosher or sea salt, ground black pepper, chili powder, garlic powder, onion powder, and a little red cayenne pepper.