Trimmed Beef Brisket for the Barbeque by the BBQ Pit Boys
Friday, April 9th, 2010
at
8:26 am
Most Pit Masters leave on all the fat for “Low and Slow” Beef Brisket. You can also remove some of the fat before firing up the smoker and produce some good eating Brisket. Watch the BBQ Pit Boys demo an easy to do trimmed flat Beef Brisket recipe for the backyard smoker or grill! This trimmed-out, injected, and “low and slowed” Brisket makes for a good eating Sunday meal! You can print out this BBQ Pit Boys recipe at www.bbqpitboys.com —
Tagged with: Barbeque • Beef • Boys • Brisket • Trimmed
Filed under: Memorial Day Shopping
@BarbecueWeb Grilled insects… Now THAT would be a nice video. We actually had deep friend Mopani worms when I was over in zimbabwe (some kind of moth larva) and I have to say they were pretty tasty.
Not sure how you’d grill it up, maybe some kebab work or the old iron skillet would come in handy for that.
i will be Smokin a brisket tomorrow. Wow good ole Texas BBQ. I love this state.
i will be Smokin a brisket tomorrow. Wow good ole Texas BBQ. I love this state.
first time I had barbeque brisket I didnt think it would work but boy was I wrong. Damned fantastic – NZ brisket we don’t need to cook it so long cause already tender as meat. Dang fine piece of brisket ya got there.
DAMN THAT LOOKS GOOD
That’s classic…….love your videos. He can stay in Scotland and eat his pot roast, huh?
!@#$ ur grillin result always turns out great!! hard to believe it has been cooked for 10 hours!!
Now LeeDunbarr, you’re joking, right? don’t remember ya being here when we washed this board down at the creek…. check out food tv if ya’ll need to see a how to wash a cutting board demo…! And our insects are so big here in the States we grill and eat the suckers if they get close enough! so wtf -BBQ Pit Boys
i know people eat rare beef, im actually a butcher in Scotland. but i mean that thing mustt have been cooking for a hell of a lot of hours to soften up, brisket over here is used as a pot roast, if we bbq’d it here we’d be considered crazy. but ive tried bbq brisket on holiday in the US and its great. but i just thought it was a bit silly to put an obviously cooked piece of meat onto a raw block which had also been left uncovered outdoors, also being in danger of insect contamintation…
@LeeDunbarr Who cares. Believe it or not, people actually eat raw beef. E coli is only really dangerous if youre elderly or young, or a pussified liberal jackass.
excellent display of good food hygiene there.
cooked brisket slapped right down on the wooden block he just prepared the raw beef on?
cross contamintaion much?
I fkin Luv this. HmMMmm GuuUUuUUud
That looks guuuud
That looks a little like roadkill.
damn bbq king right here!!!
godda*n that looks so good
whaaaat the hell are you doing, why are you cutting off all of the fat before you cook it!?!?
its look so tasty..
also, you dont want your rub to flavor the fat, you want it to flavor the meat.
@THCBBQ i prefer about 80% of the fat off, you bought a good enough piece of meat, that fat cap on the outside wouldnt matter as much. And removing the fat helps the smoke adhere to the meat, and that’s where the flavor’s at. I’ve been to bbq cook offs and the most of the fat’s been removed for just that reason.
@zaxtor99 i find that if you leave the fat on, smoke penetration is minimal. I dunno about you but i like the smoky flavour, thats why I trim the fat too.
I love brisket… I spend a Saturday cooking one and I have brisket for sandwiches for at least 3 weeks
Brisket is one of the best tasting cuts of meat out there and typically less then $3 USD per pound. You can’t be good hamburger cheaper. Someone asked if you really had to cook it 10 hours.. the 10 hrs is required in this video because he cooked about a 10 pound brisket. If you cook half a brisket about 5-6 hrs, you’re golden (1 hr per pound with an indirect heat about 225) ALSO— LEAVE THAT FAT ON IT! NO REASON TO NEED TO INJECT IT IF YOU SIMPLY LEAVE THE FAT ON! Smoke it fat side UP!
Food porn at its best Texas style! I have to make one of those this summer in my Webber. Btw love that ole buffalo skinner you got there.
Look El Loco Berlin Taff !!! Is german best chili tester