I’m hungry just watching this. Trim your briskets at home and keep the fat for making your own tallow to use for cooking instead of inflammatory canola/seed oils! Love the content and educating the world on where food comes from. Keep up the great work gentlemen!
40+ years ago I had to take a one year course on anatomy and physiology for a medical class I was taking, so I can fully appreciate the amount of studying that goes into learning the anatomy of cattle, bison, hogs, sheep and deer.
Where do you get good sharp trim knives I trim a ton of briskets and all the knives I have bought won’t keep a good edge more than a trim or two.
My dudes got a beard net. Mansome!
Navel end
Great video, i just dont know why people would eat all that FAT …..its terrible
I wonder what it would taste like smoked with bone in?
Great camera work. I could actually see where you were cutting
That is an exquisite brisket.
I did a brisket a couple weeks ago in my Traeger. YUM!!!!!
Wanted to enjoy the video however what is up with the Mic? Camera Dude Chillllll!
I’m hungry just watching this. Trim your briskets at home and keep the fat for making your own tallow to use for cooking instead of inflammatory canola/seed oils! Love the content and educating the world on where food comes from. Keep up the great work gentlemen!
Yep black seasoning and low and slow. Great video to watch and especially when you all did the huge smoking day of briskets
Great job again as usual. Now I’m hungry.
Thanks for the video
40+ years ago I had to take a one year course on anatomy and physiology for a medical class I was taking, so I can fully appreciate the amount of studying that goes into learning the anatomy of cattle, bison, hogs, sheep and deer.
Hello cheff from Srbija.
Happy New Year! I'll never get tired of this stuff!
What type … Grass Fed, Black Angus, American Waygu or Prime which one
I bought one your 🔪 knives it is awesome 👌
Keep up the great work brother!!! Nappy new years!!!