David Chang Posted June 24, 2023 Report Share Posted June 24, 2023 hey guys, is there a comprehensive video or instructions online with photos on how to separate the point and flat on a brisket? thanks! i want to smoke the point as you would normally and cure the flat as pastrami. Quote Link to comment Share on other sites More sharing options...
5698k Posted June 24, 2023 Report Share Posted June 24, 2023 It’s not really difficult. Start with a sharp knife, and begin by working on the thick fat on the side toward the point. Just work your way into that, follow the fat between the two muscles, and it will be fairly obvious. I’m sure there’s YouTube videos out there, I just haven’t looked for one. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted June 24, 2023 Report Share Posted June 24, 2023 Yeah, just follow the fat cap between the two muscles. Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 24, 2023 Author Report Share Posted June 24, 2023 ok, so basically flip the brisket flat side up. start at the thick fat cap at the point end and open up a seam then work down to peel off the flat. 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted June 24, 2023 Report Share Posted June 24, 2023 (edited) This video does a decent job of explaining it, the first 3 minutes is all you need. https://www.youtube.com/watch?v=4I_EUN5Txls Edited June 24, 2023 by C6Bill Quote Link to comment Share on other sites More sharing options...
David Chang Posted June 24, 2023 Author Report Share Posted June 24, 2023 3 minutes ago, C6Bill said: This video does a decent job of explaining it, the first 3 minutes is all you need. https://www.youtube.com/watch?v=4I_EUN5Txls yep, saw that one too. very good explanation. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 2, 2023 Author Report Share Posted July 2, 2023 60 day tallow age brisket got pulled today. did a messy job and ended up with two pieces on the point. which i’m ok with because its way too big to consume for my wife and i. the flat was over trimmed so there is a lot of burger meat and tallow rendering going on. this was much more difficult than the videos led me to believe. flat is now pickling and the rest i might freeze because i have no time to cook these days.. the house smells like a slaughterhouse. 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 4, 2023 Report Share Posted July 4, 2023 (edited) On 7/2/2023 at 2:35 PM, David Chang said: this was much more difficult than the videos led me to believe I didn't like to say, when @tony b and @5698k both said it was easy, that I have always found it hard to separate the point and flat on a raw brisket. I guess practice helps and I do this so rarely that I approach it with trepidation every time. P.S. Your results look good. Edited July 4, 2023 by tekobo 1 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted July 4, 2023 Author Report Share Posted July 4, 2023 it didn't help that the tallow was spread on thin and cracked into bits so i had no clue where seams were. and the longer i worked it, the more it melted like a chocolate bar.. 1 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 17 Author Report Share Posted April 17 separated another brisket tonight and i think i'm getting better at it... but the meat yield after fat trim is terrible. this 6kg prime brisket which costs me $96 USD in HK with next day free delivery is not bad? ended with 3.4kg fat trimmings. i guess i'm making tallow this weekend...🙃 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 18 Report Share Posted April 18 I suspect you have taken off more fat than you need to @David Chang. I tended to have a bit of a fat cap left on the few briskets that I have cooked and that helped with the taste too. I just did a search for an Aaron Franklin brisket prep and he cleans the underside off well but leaves a fat cap on top. Is that the same for you or are both sides of your brisket clear of fat per your photos above? 2 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 19 Author Report Share Posted April 19 @tekobo yes i cleared all the fat on the surface. the point will be braised for brisket daikon (kind of like chinese corned beef). the flat i'm making pastrami. smoked until bark set and steam oven finished. i do have an injector i've never used so maybe i might introduce tallow into the flat, but we'll see.. Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 19 Report Share Posted April 19 10 hours ago, David Chang said: so maybe i might introduce tallow into the flat, Sounds interesting. I have some wagyu fat I haven't figured out what to do with. Maybe beef fat fried chips/fries? How do you render your tallow? Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 19 Author Report Share Posted April 19 (edited) 6 minutes ago, tekobo said: Sounds interesting. I have some wagyu fat I haven't figured out what to do with. Maybe beef fat fried chips/fries? How do you render your tallow? i am trying the 2 guys and a cooler shelf stable tallow recipe. apparently, the key to making it shelf stable is to add no water (as opposed to many recipes that call for added water) Edited April 19 by David Chang 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 19 Report Share Posted April 19 (edited) I've not made it from true scratch, but I buy the Wagyu tallow online then cold smoke it in the KK. Lots of uses - like cooking potatoes (looking at you @tekobo) and slathering it on steaks instead of butter! And, it's "original purpose" - to smear on briskets when you wrap them in the pink butcher paper - ala Franklin BBQ. Edited April 19 by tony b 1 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 26 Author Report Share Posted April 26 i had to wait for my mason jar sealer to finish this so here we go…popped the hard tallow out of the metal bowl. scrapped off any brown bits and moisture. melt over a bain marie and transfer to jars. waiting for the tallow to cool before i vac seal them. im hoping i get 1 year in the cupboard. but i probably will consume it before that… 5 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 27 Author Report Share Posted April 27 pastrami came out good. tallow injected, but i felt like most of it leaked out before it could do any good.. 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 27 Report Share Posted April 27 Gosh, that looks really good @David Chang! Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 27 Author Report Share Posted April 27 Just now, tekobo said: Gosh, that looks really good @David Chang! yeah tastes great as a reuben, wrong type of bread but i'm not complaining.. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 27 Report Share Posted April 27 I'd eat that, regardless of the bread! 2 Quote Link to comment Share on other sites More sharing options...
