How To Cater Briskets Start To Finish | Texas Style Brisket

welcome back to my channel I'm Jill smokin Jill's pit barbecue on today's video I've got a large catering gig that I've got to do and I'm bringing you guys along I'm gonna show you everything I mean everything from start to finish stay tuned see this part is crazy perfect it helps to start with a nice sharp knife look at that all right so let's get started on these eight briskets that I've got a trim and I believe it or not this trim is different than my trim if I was just to do a video and have a brisket for us okay because I am loading my frontiersman with eight briskets you got to make all of the briskets extremely aerodynamic so that they all get the same smoke treatment so I'm going to show you that process okay so this is a different trim maybe one that you guys haven't seen it's close to my other trims but I'm just going to go through the process here so first things first is we want to start to take some of the this fat off the top of the point and you know just kind of glide your knife I want to take some of this deco fan off okay I'm gonna go kind of fast because I've got eight of these that I've got to do okay so just take some of this fat off you don't want any divots like this one here so I want this as smooth as possible yeah that looks good start trimming this point down again keeping aerodynamics in mind let's save some of this meat here okay so I still have this divot here there you go that looks good I'm just gonna trim that down a little bit I don't want any holes where water can settle because that will mess with your bark okay okay some of this you put your hand on the bottom you want to try to take the heavy fat off I'm not worried about the silver skin but this heavy fat you want to take it off because again that will mess with your with your bark these are beautiful briskets these are choice briskets okay so take some of this fat off so you can see I'm pulling a lot faster than what I would normally do but trust me when you got this many briskets you got to move kind of fast you'll see this a lot this type of trim or these cooks in your barbecue restaurants because they're doing so many of them okay and those briskets always look really really good and as I mentioned I'm not gonna hold any secrets on this cook I'm gonna show you everything I'm gonna give you the recipes to my to my spice blend as well okay try to correct this this slice here I'm gonna take a lot of that off anyway so I'm not too worried about it you'll see what I mean by that okay so that looks good it looks nice and aerodynamic I don't want any points or any ridges that's gonna block the smoke okay so that's looking really good if you notice I didn't take this piece of fat off here because that's gonna go away okay here's my chef's knife actually I'm gonna use my boning knife still I like to take the edges of the brisket off and I also I'm gonna come in this way and cut these corners off and take kind of like this okay so that's gonna come off so here we go yes my knife is extremely sharp okay come on this side okay do it in one swoop there okay now I will trim this fat off here okay unfortunately the butcher kind of dug into that brisket there but I'm not too worried about that we'll make that work so see that we got a nice kind of slope here but if you notice this brisket is still laying it's not laying flat okay it's kind of got this hump right here which is on the point so we're gonna fix that just flip your brisket okay and the reason you have that is because of this huge fat cap here okay so a lot of this is gonna come off I'm gonna fix this and dink indentation here okay again we want this as smooth as possible so just start to take some of the fat off that's going in the trash gotta lay these this point down a little bit and to fix this well you just got to cut it off see that nice and aerodynamic so some of these briskets actually the first two closest to my firebox are gonna be with a fat cap down and the rest of my briskets are going to be with a fat cap up okay trim this down a little bit more yes looking good let's trim some of this fat off looking good okay that looks really really good there take a little bit more this fan off okay I'm liking that let's see how it sits okay still a little high now you can cheat this okay let me show you so right here on this side you have this huge piece of fat right here you show you what I'm going to do just take all of that fat off okay are you gonna have to take some of this point off as well so it sits nice and flat but to do that this fat here comes up a little bit more so you just have to trim that down just a little bit more okay so that is it so again when I'm smoking this many briskets okay this is the trim that I do right here okay so it's laying flat so again I as I mentioned I'm gonna have to cook some up or with the some of these briskets with a fat cap up and some of these with a fat cap down and if you notice that that brisket is sitting pretty much flat okay so I'm gonna get this the other seven done and all three guys back stay tuned all right so I've got the briskets trimmed up and you guys will not believe this in the 8 briskets there was a beef knuckle and I had no idea that I had purchased a beef knuckle it's a good thing that one of these briskets was for us okay so these briskets they're going to some neighbors in my neighborhood and I sold them at an extremely discounted price so these are being delivered in my neighborhood I lowered my price so all this all of these briskets are for them that beef knuckle I've never smoked a beef knuckle it looks like a brisket I'll show it to you guys later once it's inside the smoker I'm gonna trim it the same way it looks just like a brisket so I'll show you guys that here in a little bit so I've got that briskets done now I like to use olive oil but because olive oil is a commodity right now I'm gonna go with just a little bit of mustard okay and what this is going to do this is gonna grab a hold of that rub and you will not be able to taste the the mustard okay just something to tacky to get the rub to stick to just like that okay now the mixture that I'm using for my seasoning is three cups of black pepper this is 16 mesh I used one and a half cups of kosher salt 1/2 a cup of garlic powder granulated garlic and then 1/2 a cup of paprika okay that is my seasoning whenever I do catering gigs like this I'm not gonna use my Victory Lane rubs or anything like that so here we go you'll see that it's really heavy on the pepper okay see that so like a Texas brisket if you will real heavy on the pepper now these briskets I got to tell you that not one brisket is exactly the same they're all different man it's kind of crazy in fact there was a few briskets like this bare spot right here obviously I didn't do that there was some bare spots on one of them that I was like how in the world can that butcher do that I mean it's like the fat cap was almost gone off the brisket the entire brisket so okay go nice and heavy get the edges Pat it down let's do the point side of it now once I finish seasoning all these briskets they're gonna be sitting in my counter for probably 40 minutes or so before I put them in the smoker there we go I'll see you guys outside and show you how I'm gonna position these briskets on my smoker stay tuned all right so I've got that briskets loaded I want to show you the setup on the right side so there's that beef knuckle on the far back there again does that not look like a brisket to you guys I can't believe I actually purchased that thing but heck we'll eat it it's a very lean piece of meat so we'll see how it turns out and obviously this is a brisket right here fat cap down the reason this is fat cap down is because my firebox is right there to the immediate right now this smoker does have tooling plates I did take all of the tuning plates out so what that means is the smokes gonna come out and the heats gonna come out of the firebox hit these fat cap down come up and then hit those six on the far left side that are with the fat cap up so the smokes gonna come up along with the heat and roll out the exhaust so I'll show you the setup on the left side stay tuned all right so this is the left side door and there you can see three briskets on the far left side three more briskets kind of the middle left if you will and again these are all fat kappa because that heats gonna come up along with the smoke hit at the top I want to protect the meat so it's gonna hit that fat cap and give it a nice spark so again 12 maybe 14 our cook will see you guys when I start spreading the brisket so stay tuned all right so three hours into the cook I just rotated the briskets around these two are the ones that were upfront fat cap down there's still fat cap down I think I'm gonna leave them like that and I pulled the two that were up here on the left all the way up front the one that was up here in the back just moved them up and kept those two in the middle in the exact same position so the bark is setting nicely again three and a half hours into the cook I'm probably not gonna spirits for another two hours the bark is still building so I'll bring it back at that point stay tuned all right so nine and a half hours into the cook and that's what the briskets look like now really nice bark I mean just beautiful bark gonna get an internal temperature right here 171 so it's perfect time for wrapping I'm gonna wrap them all in butcher paper put them back in just kind of move them around again and then we'll see you guys when I pull them off again nine and a half hours in the cook and this color is absolutely amazing temps have been running about 225 and 250 get nine and a half hours in we'll see you guys when they're done stay tuned all right so the briskets are ready and the total cook time was 14 and a half hours and they have been resting for at least an hour I'd like to let my briskets rest for at least an hour and this is the final product here there's a lot of and you can still see the steam coming off of it it's been resting for quite a while so just take it off the paper sometimes the paper will get stuck on the bottom but that's okay okay so just move this out of the way and here's our brisket okay it's got a really good bark to it it smells good really juicy as you can tell so I'm gonna show you what I do to package these briskets up okay so the number one thing is ice I'll slice it in half separate the point from the flat so just right down the middle [Applause] let me show you guys this that I don't you see that is okay so then I will take the slices this way okay and then turn the point and cut the point this way so let me cut this up let me slice this up box it up and I'll bring you guys back stay tuned alright so I've got the brisket sliced up and again I took the flat and sliced it pretty thin slices and then the point let me show you guys this point how ridiculous it looks that good smoke ring okay so what I like to do is some people will actually have me slice the point in half like smaller slices and some people want them whole okay I give the customers the option on whatever they want okay so I'll put the point in the tray just like that I'm sorry the flat and then the point because it is a lot juicier okay is just lay it over the top like this okay and those those juices that fats going to continue to fall down onto the flat itself so there will be no taste test okay because these are for for customers obviously okay so we will not be tasting the brisket today but this is exactly what I do okay real simple you can pick up all these little pieces kind of put it in there as well okay but that's it I'll wrap this with foil put it in my cambro and turn it into the customer hope you guys like this video again this is what I do from start to finish this is the end result again 14 and a half hours on my yodel frontiersmen it was it did a beautiful job on these briskets so thanks for watching if this is your first time here hit that subscribe button until next time Joe as smokin Joe's / barbecue see ya

Channel: Smokin' Joe's Pit BBQ

Views: 63,316

Keywords: Cater, Catering, Catering bbq, How to cater bbq, Texas brisket, Smoked brisket, Texas style brisket, How to bbq, How to BBQ right, Smokin Joe's Pit BBQ, Yoder smokers, Selling food, Food truck, Texas bbq, Barbecue, Barbeque, Smoked meat, Ribs, Brisket, Pork shoulder, Grill, How to grill, Best bbq, El paso, Franklin bbq, Franklin's bbq, Valentina's bbq, Snows bbq, 2m smoke house, Blacks bbq

Id: yRJZH0T_UbE

Length: 18min 27sec (1107 seconds)

Published: Mon Apr 06 2020