- Hey everybody, I'm Chef
Tom with All Things Barbecue. Today we're gonna be preparing
competition-style brisket. Starting with a whole packer brisket, we're gonna separate
the point from the flat. We're gonna inject, season, and smoke on the Yoder Smokers YS640. We're starting with the Creekstone Prime. This is their Master Chef Prime Brisket. This is a whole packer brisket, which means there's two
pieces of muscle here. We've got the flat on the bottom, and that guy sits all the way along here, all the way along here, sits flat. Then we've got the point on top, which kind of sits on top of it. That's right here. You can see this line just
barely through the fat cap. It's probably gonna run right along there. That's gonna be the point on top. This is gonna be the flat on bottom. As we trim this away,
you'll be able to see that there's gonna be a line right here where they separate. You can see that line in this fat cap. As we trim this away,
you'll be able to see those two different muscles run
in two different directions, which makes it fairly easy to
decipher which one is which. The goal for us is to separate
the two pieces of meat so that we can cook them separately. We're gonna cut down just until we start to see the meat from the point. Then come up a little bit, so that we're not cutting into that meat. We're gonna take all of
the fat off of the point. We're starting by trimming
this fat off of the point. We're gonna work our way
down to where the flat is. When we get down to the flat, we're gonna leave about 1/4 inch of this fat cap on here. But the point has enough fat, you can see running
through all these veins, that we really don't need to leave any excess fat on the outside. It's just gonna inhibit the opportunity for us to put rub on there. With the majority of the
fat cap trimmed off the top, we can see that we've kind of
run out of point meat here. There's that line I was
talking about earlier. This one comes pretty far
down on top of the flat. But this meat is going to be very thin. I mean very thin to start off with. Then, of course, it gets thicker
as it comes back up here. But what we want to do is cut into this wedge, and then begin to work our
fingers underneath the meat here. We'll just peel this meat back, and separate the two muscles. The thing to remember any time that you're cutting in
between the two muscles is that you just wanna stay in the fat. If you get to the point where you're hitting red or hitting meat, then you know you need
to make an adjustment. Perhaps come up higher or go down lower, so that you're not cutting into the meat. What I've started doing is just pulling up on this point meat and letting
the weight do the work. I'm not really cutting very much. These short little cuts
are allowing it to separate because they really do
wanna separate in that spot. Where it can sometimes get
tricky is if your point, like I said, very thin at this end, comes down especially far on this one. What you're looking for is that line between where the flat is
and where the point is, and where to make that separation. Now luckily, like I said,
we cut the side earlier, and we can see that fat line right there. That tells us that
we're in the right area. It's okay to take off this edge here. You may notice it's a little bit gray. That's just because there's some stuff that it picks up when
it's being butchered. Maybe it's been steamed. Maybe it's gone through a
saw or something like that. Those are things that we can get rid of, not only just to help us
see where we're going, but because you don't necessarily need to be eating that anyway. At this point, the muscles are
almost completely separated. You're gonna make the scariest
cut at the very end here. This is definitely the one
that's the most intimidating, but like I said before, just remember that you're only cutting
into the white stuff. If you get into something red,
just readjust your course. There we have our two different muscles. There's the point, and there's the flat. You're slices are gonna
come out of your flat, and your burnt ends are
gonna come out of the point. At this point, we're just gonna get them cleaned up a little bit. We're gonna take this
down to about 1/4 inch of fat on top of the flat, and then we'll continue to
trim all of the excess fat off of the point. You can bet that your prime slices, the ones you're gonna
wanna put in your box, are gonna come out of
this section right here. That's why we've gone ahead
and squared up these edges because we're gonna want those to be the exact same length anyways. We're at about 1/4 inch of fat all along the top side of this flat. That's right where we wanna be. That's not because this fat's going to be basting the meat as it cooks. It's actually because we're
gonna cook it fat cap down on our Yoder Smokers YS640 Pellet Grill. On that bottom shelf, as that fat renders and hits the diffuser plate underneath it, it comes back up and creates flavor. In the areas where the fat is thickest, we are gonna put some scores in here. That's because we know that rub
does not penetrate fat well, and we wanna get as much flavor
on this brisket as we can. These scores are gonna allow us, without getting too deep into the meat, to get some flavor on that meat. When it comes it cleaning up the point, really our only goal here
is to get this hard fat off of the outside of the point meat. That's because, like I said before, there's plenty of fat
running through the meat, and that's what's going to
baste the meat as it cooks. The very last thing we wanna do before we're done with this point is just to butterfly this big end open. As you can see most of this end of the muscle is the same thickness, but we've got this big
mound here at the end. So we're just gonna come in here, and butterfly that open so that it all cooks evenly. We're not cutting all
the way through the meat. We just wanna be able to fold it open. There we have a fairly even surface all the way across the meat. For the injection, we'll be
mixing our Butcher's Barbecue Prime Brisket Injection
with some beef stock. We'll get that in our shaker, and just shake it up until
it's all incorporated. For our injection, we're
just gonna be injecting the flat of the brisket. Like we talked about before, the point has lots of
fat running through it, which is going to allow it to baste itself and have lots of moisture. The flat is far more lean, which means that we need
to add something to it to help retain that moisture. In this case, we're using
the Butcher injection. It has a little bit of
phosphate in it as well, which is going to allow it
to break down the proteins and really make this piece of meat tender. We'll just load up our injector. Then working in a grid pattern, we're gonna come into the meat, create a little pocket, and inject. It'll kind of let you know
when it's time to come out. Working in this grid pattern,
just every inch or two, we're going to make injections. That way we know that we've got this spread around the meat nice. Now we're just gonna use
some of this injection as our binder as we
put our rub on as well. We don't want it soaked, but enough to help that rub stick to the meat. In fact, we'll bring our point over and let that get some of liquid on it as well. The next step in our seasoning process is going to be adding our rubs. We'll be using two rubs today. One is the Plowboys Barbecue Bovine Bold. The other is the R Butts
R Smokin' R Beef Rub. We'll be starting by putting down a layer of the Bovine Bold. We're gonna do this one first because it's got a little
bit finer texture to it, a little bit finer grain. Then, on top of that, we'll add the R Butts
R Smokin' R Beef Rub. It's a little bit more coarse. I really like the way these
two rubs taste together. The Plowboys has a little
bit more sweetness to it, but it's got a lot of
great savory flavors, which is what we're
looking for in a beef rub. It's got plenty of salt. It's also got some celery flavor
it, which is really great. While we let those rubs soak in... On our flat, we're gonna go ahead and season the point. Then we'll go back to the flat, flip it over, and do the same thing. The thing I really like about this new R Butts R Smokin' R Beef Rub is it's got big pepper flavor and it's big garlic flavor. Those are just some of my favorite flavors to go with brisket. You can see it's getting
a little bit moist. It's just been sitting
for a couple of minutes. We're gonna flip that over
and do it on the other side. Let's give these guys probably
about five to 10 minutes for that rub to really attach to the meat before we take it out to the smoker. We'll be smoking our brisket on a Yoder Smokers YS640
Pellet Grill today. We're gonna put the flat
on the bottom shelf, fat side down. We'll put the point
right over the top of it, on the second shelf. The smoker has preheated to
a temperature of 225 degrees. That's where we're gonna run it until it's time to wrap
these guys later on. For this initial smoking process, the briskets are gonna be in there for probably about five to six hours. But what we're really looking at is the color on the outside. We want a nice, dark color on
the outside of these briskets. At that point, we're going
to wrap them in foil. Here we are about five and 1/2
to six hours into the smoke, and you can see that we've got some really great color on the brisket. This is right where we want it. So in order to stop that browning process, we're now going to take it inside and wrap it in some foil. At this point, we're going
to be wrapping the brisket. We want to wrap it for
a couple of reasons. One is to stop the browning process, which we just discussed. The other is that now we can add some extra flavors into this foil, and really incorporate
that into the meat as well. We spent a lot of time creating
a nice bark on the outside, and we don't want to ruin that, so we're gonna wrap it nice and tight. But we're also gonna add
some liquids in there so that it can braise and
continue to add some flavor, as well as cooking it
just a little bit faster. We're starting with some beef stock. We've got about a cup here. Into that, we'll add a
little bit of the Prime Dust. This is essentially just
powdered beef stock. Really what we're doing right now is just increasing the beefiness
in this brisket flavor. On top of that, we're gonna add a little bit of the condensed stock. Here we have our point. We're gonna treat both of the muscles exactly the same at this point. We'll add maybe 1/4 cup of
the liquid into the foil. Again we're gonna add probably
about 1/4 cup of this liquid. Then we're gonna wrap it nice and tight. Just to ensure that we
don't lose any liquid, we're going to double wrap it in foil. We'll place our wrapped
flat and our wrapped point on the second shelf of the cooker, and let it continue to cook
until it's nice and tender. Just to expedite the cooking process, I'm gonna turn the pit up to 300 degrees, so that we get to that end
goal a little bit faster. At this point, the
brisket has been cooking for about an hour and 1/2 wrapped in foil. The reason we probe is
to feel for doneness. I'm looking for very little resistance when probing the brisket. It should feel similar to
probing room temperature butter. Once the meat has reached
that desired tenderness, remove it from the cooker, leave it loosely wrapped in foil, and rest 30 to 60 minutes. This allows the juices
to distribute evenly throughout the meat. For the point meat, we'll
slice it into cubes, place in a foil pan, and toss in sauce. Today we're saucing our brisket with a 50-50 combination
of Plowboys KC Crossroads and Blues Hog Smokey Mountain. KC Crossroads is a great
Kansas City tomato sauce, and Blues Hog has a really
unique sweetness to it. Now we'll return these
burned ends to the cooker to allow the sauce to set
up for five to 10 minutes. For the flat, we'll start by brushing our sauce over the top of the meat. Next, slice pencil-thick
slices, against the grain. To choose the best slices for turn in, you can use the hang test. The slice should hang
loosely with no bounce, and not fall apart. Also, you can see that as I
pull the slice from both ends, there is slight resistance before it pulls apart in the center. Perfectly tender, but holding together. Thank you guys so much for watching. If you enjoyed the video, please
click the subscribe button. If you have any questions or comments, or if there's anything else
you'd like to see me cook, let me know in the comments
section down below. For more recipes, tips, and techniques, head over the TheSauce.atbbq.com. All Things Barbecue, where barbecue legends are made.
This whole thing kind of comes off as an ad with all the full name brands he's repeatedly dropping.
Also, as someone who grew up on Texas brisket, this thing seems really overdone. Usually just see them rubbed with salt and pepper and no sauce.
This is a frickin ad.
His manicured nails were really bothering me for some reason.
With that much sauce, it’s going to drown out any natural meat flavor. If he likes sauce that much, just pour it on some bread and eat it that way.