Trimming and Separating the Brisket Point and Flat | Detailed Step by Step | 4k

today we're going to be separating the point and the flat on a brisket [Music] [Music] [Music] hi I'm Dave from Hector's smokehouse and welcome to the channel today we're going to be looking at a Wagyu brisket and we're going to separate the point away from the flat there can be different reasons why you want to do that one reason may be that you're in a competition and in a competition you may want to get that perfect smoke ring around your flat so you're going to separate the point away from the flat side the smoke ring is even and consistent and also you can trim the flat so it fits perfectly into the handing box for the point it may be that you want to turn the point into burnt ends and you want the most perfect and square band ends so you can trim the point first also you then be able to cook it a lot quicker if you've separated the two from each other the other reason might be to split the separate separate the point from the flat is if you wanted to do something like a pastrami so in the case of pastrami most people have been using something like the brisket flat so you can separate the brisket flat you can go through the pickling process and then through the smoking process to make the most delicious pastrami so whichever you want to do this is the method that I use for separating the point from the flat if you enjoyed this video please give it a big thumbs up please subscribe to the channel and also hit that notification bell so that you're informed every time I upload a new video so this is a shair Wagyu Point and brisket what you can see here is this area here is the actual point and you can see the striations running across the meat the flat is underneath and the flat runs in this direction so what going to do is cut from this fat layer and separate the point underneath going across this way and we're from the flat so if I turn this over you should be able to see here this is the flat running along and you can see the striations going that way and then here you've got the point end this is the point and it runs along here and you can see this layer of fat that runs just here that's the separation between the point that wraps over the top and the flat underneath so what we're going to do is cut between here separate the point away from the flat okay to start with what I'm going to do is I'm going to start to remove some of this fat so I'm going to take some of the fat off this point and I'm also going to trim down the flat part down here and take some of the fat off there to make it a lot easier to work with so I'll quickly go through that I'll speed up the the video to show you me actually trimming this off [Music] so what you can start to see now is you can see underneath you've got the flat and you can see the striations running that wear so it's running along the length and they're running that way underneath all of this up here is the point and the point running across the opposite where so often when you see a brisket video you'll see the brisket being cut this way across the flat so it's across the grid and then when you get to around about here and you point gets a lot bigger you can see the pointer and in this way say stat trim in this way across the point so make sure that these striations you're cutting across the green when you're actually doing that so you can see this started to tally up you can see the the flat underneath there and this is the fat seam here is where the point and the flat actually meet we're going to try and trim that out of that and then down here it also is the flat and this is normally where you leave some meat on if your am going to cook this in a competition or something you want to leave about quarter of an inch on here so what I'll do now is I'm going to turn this over and I'm going to start to tidy up underneath here as well so you can see the flat running across there so we'll start to chat tidy this up and then we'll start to look at separated separating a point from the flat so what we'll do is just out to trim some of this out of the flat end and tidy up the bottom of here so again I'll do a quick and speed the video up so you can actually see this a lot faster rather than the slow-motion [Music] [Music] so actually trimming underneath here underneath the flat try to bend the meet up and so that it's raised and then it's a lot easier to actually trim those higher spots where the fatties and so just try to bend it and put your fingers underneath [Music] [Applause] [Music] [Applause] okay so this is now get him a lot clearer you can see this is the flat and you can see all the striations going through and you can see here this is the fat layer between the point here and the flat so next we'll just finish chatting this up and then we'll start to separate [Music] so if this was for a competition I'd spend a lot more time cleaning this up and but what I'm doing with this this is going to be in another video which is a pastrami video so you should be able to actually and see the video and a link for the video should be down in the corner somewhere and you should be able to actually see the link coming up at the top for the video for the pastrami so I've seen different ways of actually and doing this where we're actually trying to separate the point from the flat and I've seen it done on the other side starting at this end of the point and then rolling it up as you go along this time I'm going to start from this top end so what we can see here is you can see the hole of the flat there the VIN is of Fatty's going through there this is all of the flat and the striations going that way this is the point so what we're going to do is try and go through here and then I'm going to try and pull up the try and pull up the actual flat as I'm going along and lifting it away so you can see the fat layer here and we're going to start to go through there and you can see where it is underneath here as well so what we're trying to do is just separate the meat and pull it away and you know if you've got a reasonable knife you should be able to draw through and start pulling these two pieces away from each other just using the tip of your knife as you actually go through and this is now the flat and we're trying to peel the flat away from the actual point so so again we're just trying to move it away from itself [Music] so that's your point and then this is the flap and we're just trying to pull these away so what I'll do now is I'll just throw it over and you can see what's happening now so you can see there's the flat running across there here's the point here we've got it more or less trim back and we're just trying to take off these last pieces and it's getting really thin now so it's getting to the point where it doesn't matter too much but you can see it separating away from that the flat muscle is going through and I think we're just about right the way through now so there you go there's the point separated away from the flat there's a knife out of the whip spin that over so there's the you can see there that's the actual flat here's the point muscle and you see the point muscle is quite thick at this end and then it runs along and turns into a very thin piece of scare so really when you get in the bed and you're taking them out of this end when you're doing the band ends and if you want to you can actually cut into there and put a fly it out to make it a bigger piece so that separates or to what I'm going to do now is just carry on doing a little bit of trimming of these ready for the next Cup so this piece is the flat and what I'm going to do is just trim this down a little bit I'm going to turn this one in particular into pastrami and you'll see a video coming up and with a link so you should be able to actually see the pastrami video so what I'm going to do is just trim this up and make it a bit more boxy so it's easy for me to cut up when I finished the pastrami I'm going to take a little piece off the end of here as well so this will go from a dog and he likes this minced up and uses that so we'll trim this shape wise and also we're going to trim underneath it so that we can make the pastrami if you was in a competition then most of your slices for a competition would come out of this sort of section so again you can trim this up nicely to fit what you want and just have this cooked separately as the flat for handing in your slices so what we'll do is I'll turn it over and I'm going to start to trim up underneath here and I'm making the pastrami so I'm going to take all of the fat off here and just tidied all up underneath here and because I'm using it for pastrami [Music] so that's the piece that goes to the dog as you can see this is Wagyu bar Wagyu and you can see it's got some nice marbling inside the brisket so all I'm gonna do is just trim it to a bit more of a box ship so I'm going to take some of this off the edge of here I want to make it a bit more oblong a rectangular and just some off the edge of there as well and and then I'll do the same here as well I'm going to use the bits that I've chopped off either for and for the dog but then also this is really good to grind and turn into burgers makes amazing smash burgers out of this as well or a really good brisket chili [Music] so if you was doing a competition you may spend a lot more time really making this tidy and making absolutely perfect but this is going to turn into pastrami so I'm not gonna be too bothered about making it incredibly neat and tidy but it still looks pretty good anywhere and I do love all the fat veins are actually running through this Wagyu brisket [Music] hang for that side that doesn't look too bad take a tiny little bit more off there and we should be pretty close that sides not looking too bad this side already looks reasonably good for what I'm gonna do with this so yeah so there you go that's separating the point from the flat that is the actual flat muscle and you know you can really see the way it runs and safety in a competition you're going to be slicing everything across here you're going to come out of this area here but you can cook this separately and and because it's Wagyu it still got a lot of actual fat content in there so that doesn't look too bad I think and that looks quite nice and that's going to be turned into pastrami so we've done the flap and that's going to be used for pastrami what I'll do is now going to tidy up this and point end and don't what I'm going to do with that I'm probably going to use it for bent ends over the weekend so I might put it into a vacuum bag after I've trimmed it and use it for burn tones and but what we'll do now is go through just trimming this up and tidying this up as well [Music] so when you're actually doing this point and you want to do burnt ends it's always better to try and take off as much fat as you can because the fat bit Kim becomes a barrier between the flavors from your rub and and the actual mead itself so it's always good to take it right down and obviously the the point is the fatty end of the brisket and he's known as a fatty end of the brisket and as such has a lot more fat content in there so it can take a lot more and a lot more heat and a lot more cooking and because it's so much fat in there and it keeps the moisture in there [Music] [Applause] [Music] [Applause] [Music] so they go that gives you an idea of trimming down and the point this end is really thin and like paper thin so probably it's going to you're not tidy this up a little bit and see that's quite thin but again you could use this for and beggar's mince it for beggars and it'd be incredibly tasty so you've now got a seperated point from the flap that you can cook separately and do different things with [Music] so they go I think that looks pretty good and it's there what we can do now is we can actually look at if we want it to actually butterfly in this end and butterflying it out a little bit more so it's a little bit longer and a bit more equal and then you can trim it in to ship so that you can use it for band ends and make them nice and equal okay so what we'll do now we just try and make this equal all the way across so we'll just try and put a fly this end out a little bit and to make it nice and in equal peace [Music] [Music] that's he called it out a little bit it's added it up and obviously if I was doing a competition we could now trim this into ship and make it look a lot more tidy and as we go through there getting anything that he could off can be used for amazing burger mixes causes some lovely fat actually in there so there you go starting to look a lot more tidier take a little bit off this end as well there's some nice fat content in there so if you do in beggar's or something that'll be perfect for the burger mix that's going into there so we're just about there and that's reasonably tidy now a little bit off the end as well while you're left with is a nice piece of point and brisket that can go into the smoker and be cooked separately so there you go that separates the point from the flat so you can see here you've got a nice and rectangular shaped and piece of flat that I want to use for a pastrami then we've got a nice shaped piece of the point which we can actually use for doing band ends so it's not too hard to separate them a little bit of work but it's not really really difficult and hopefully you'd be able to watch other videos on this I'll be able to show you a cook or just doing a flat by itself on a brisket and I'm also going to do a cook where I'm just going to do the band ends and from this small piece as well and then there's also a video coming up on pastrami and how to do pastrami so hopefully you enjoyed this video hopefully you'll be able to follow it pretty well if you did please give it a big thumbs up please subscribe to the channel and also hit the notification bell in the corner to make sure that you sent an email every time I put a new video out thanks for tuning in to watch this video look forward to seeing you in the next one

Channel: Hectors Smoke House

Views: 62,794

Rating: 4.8487396 out of 5

Keywords: how, to, separate, brisket, point, flat, instructions, step, by, bbq, barbecue, grill, grilling, barbeque, wagyu, competitive, competition, trim, pastrami, burnt ends, Trim, Competition cut, Separating brisket, Trimming, full packer, break down, broke Down

Id: zcr46FL4Ug4

Length: 22min 8sec (1328 seconds)

Published: Fri May 29 2020