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►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nikiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
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Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
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►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
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►Scale
►Rub Tub
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►Butcher paper
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Welding Tools
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►Blowtorch
►Welder
►Angle grinder
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►Chop Saw
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Camera Gear
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►Camera
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35 Comments
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Thank you Ridge for sponsoring this video get up to 40% off at https://ridge.com/chudsbbq
You should have cooked the lean end too so we could’ve got a comparison. I typically see the lean portion for sale at all the grocery stores so that would’ve been great info. None the less, this was an awesome idea👍🏼❤️
You could use the Flat to make some Corned Beef or Pastrami too. Not a bad idea I'd say. 👌
Damnit man…
It seems like getting rid of all that fat that would normally render between the point and the flat is kind of a waste.
I think you should do this again but cook both the point and flat as separate cuts at the same time.
Hahaha yes!!! Epic Bootsnake clip Combining the best two things on YouTube: BBQ and Fitness! 😂 Brad, how much you deadlifting these days?
Awesome. The flat is a dry nasty piece of garbage. Put it in the trash along with chicken breast.
Unfortunately, a full size brisket does not want to fit in our vertical smoker. Last brisket we did had to separate the point and the flat. Turned out decent, but man it's got me jonesing for a bigger smoker
Use the flat for some awesome Pastrami!
Call me crazy, but I always separate my briskets. The flat cooks quicker and the burnt ends are so much more flavorful since all sides get rub and develop bark. I never understood why more people didn't do this regularly. And if you ask your butcher, they might have some point ends that they've cut off for someone who just wanted the flat especially around St. Patty's day.
Amazing…Of course, you could cook the separated flat at the same time , but pull it out sooner as determined by your trusty temp sensor. You can then feed the flat to your less favorite inlaws and eat the good stuff yourself. 😁
My local supermarket selles the point and flat separately so been doing these for the last couple of years. Super fun to experiment with and not so many leftovers for my small family compared to a full brisket.
My Guy ! that's was Awsome to watch ! I love all your videos , just letting you know HEB sells both just the Flat or the Point for next time ! 🔥💨🥩
Outstanding, definitely giving another go at separating the point and flat for burnt ends this weekend
Damn…. Did you eat the whole thing yourself.
I tried this. Bought 2 small points, and they cooked WAAAAYY too fast at only 225-250. No bark, barely any stall, came out tougher then $2 steak!
That looks freaking AWESOME. Will have to try that next time around.
Looks good.. I still like the flat though. I'll eat that dry stuff hah 🍻
H-E-B sells just the point if you look in the freezer chests carefully.
This is a great cook and video!
Yum!
Don't shame me, but lately I've been enjoying the flat slices more than the point pieces, except for the actual barky end slice of the point.
Dexter? nice cut
Love me some pastrami for that flatttttttt
Woody!
The flat would be more challenging.
Just amazing. Great video. Now, let's do the flat.
Yummy 😂😂😂😂🤙👌👏😋
I doing exactly this in a few days! I bought a brisket just for fun, so I guess I’ll have to try it out and keep the lean to grind…
I really want to see you do at least one completely untrimmed brisket
I wonder if the lean could be cooked to about 190 and be as juicy and tender as the fat side at 200 since it didn’t have to cook as long
What do you do with the trimmed pieces?
Just bought a brisket this morning. Was wondering about just doing the point, so this video was timed perfectly! Going to do it tomorrow!
Separate point/flat. Smoke both to 160. Wrap point and continue to 195. Braise flat with onions and a bottle of wine