Two reasons: first, you can buy special thicker nitrile gloves, which are ideal for handling, ahem, hot meat. second, they look more appealing when you are handling meat. Smears of rub, meat juices, etc. look grosser on blue or clear gloves than on black. Is that superficial? Yes. But it's true. I'm only a hobby barbecuer and I prefer the black ones.
Eh, blue isn't necessarily standard... Once I found out black nitrile was an option for the same price? That's all I buy at the restaurant now (at least until the Covid flavored nitrile glove shortage).
More than likely they are picking them up at the local car repair shop. At lot of backyard bbq guys don’t have access to Sysco or even Restaurant Depot.
The first half is the flat, it’s the less fatty side of the brisket. The second half that he turns is the point, it’s the more fatty and imo the best half. The little bit he cut off the point are the burnt ends, which are the crown jewels of the brisket with a beautiful mix of rendered fat, bark, smoke and are bursting with flavor.
The flat and point have different grain directions. Once he finished cutting the flat he turned it to cut the point across its grain. If you don't turn it and cut the point along the grain the slices are really chewy and boarding on unpalatable.
Same. The first few seconds pulling off the orange paper until they started slicing, it looked like a long placenta. I’d rather eat a brisket even though I’m more of a pork eater, better than placenta.
Brisket should be held hot (in a cambro, cooler, warming oven) since it has lots of connective tissue that needs to break down. Same with pork butt. But just about everything else you might as well eat hot (and sometimes resting can actually hurt).
They are not serrated like bread knives. I believe the term is scalloped slicing knife. If you looking closely, the knife has divets but the actual blade is straight. You want a knife that is long to make a clean cut in one fluid motion. Slicing knives get it done in one movement where as bread knives are designed for a sawing action:)
Why do pitmasters always wear black gloves instead of the industry standard blue? I swear every bbq video has black latex gloves on.
They are plumbers gloves - help with heat resistance. Also they look way cooler haha
Two reasons: first, you can buy special thicker nitrile gloves, which are ideal for handling, ahem, hot meat. second, they look more appealing when you are handling meat. Smears of rub, meat juices, etc. look grosser on blue or clear gloves than on black. Is that superficial? Yes. But it's true. I'm only a hobby barbecuer and I prefer the black ones.
Eh, blue isn't necessarily standard... Once I found out black nitrile was an option for the same price? That's all I buy at the restaurant now (at least until the Covid flavored nitrile glove shortage).
I have black bbq gloves...they are much thicker than the blue ones you might be thinking of. They are like a rubber boot, ha ha.
Black is the common glove you’ll find at restaurant supply stores
the black ones out here are sold as mechanics gloves, and they are way tougher and more heat ersistant than the blue ones
More than likely they are picking them up at the local car repair shop. At lot of backyard bbq guys don’t have access to Sysco or even Restaurant Depot.
Why the two different cuts?
The first half is the flat, it’s the less fatty side of the brisket. The second half that he turns is the point, it’s the more fatty and imo the best half. The little bit he cut off the point are the burnt ends, which are the crown jewels of the brisket with a beautiful mix of rendered fat, bark, smoke and are bursting with flavor.
The flat and point have different grain directions. Once he finished cutting the flat he turned it to cut the point across its grain. If you don't turn it and cut the point along the grain the slices are really chewy and boarding on unpalatable.
Because a brisket has two sections, the point and the flat. the grain of the meat runs different in each and you always want to cut against the grain.
At first i thought this was a smokers lung.
Only the most delicious cuts of smokers lung.
Fuçk that just made me so hungry.
That’s makes two. It looks damn good.
More like slicing porn if you’re into that, you don’t really get to see much of the actual meat except for that one brief glimpse
And every time I see brisket cut it’s always with that fucking knife
Meat jiggles. Perfect
I wanna be your friend and bring the thicc cut potato wedges with herbs and spices to the bbq.
This reminds me of Blacks BBQ in Lockhart, Texas. Man I miss living in Texas.
Sweet baby Jesus words cannot describe how good that looks. I am salivating.
Smokers' lungs be like:
Noob question: is brisket beef or pork?
It’s beef.
Smoked brisket was brought to Texas by Jewish immigrants.
Pork is usually a boston butt, will be rounder and less long. It's also almost always pulled, where beef brisket is almost always sliced.
The brevity alone is worth the upvote. Don’t need a slo-mo or close-up to tell you nailed the cook. Great post 🍻
Sex
It looks like a vegan came in here downvoting all the comments. This brisket is literally meat candy.
Damn, this is the first thing I've seen on Reddit AFTER seeing it elsewhere (TikTok)
Not a video you want to watch while you are fasting :(
Never had brisket before
That’s my family’s get-together meal. Side of greens and Mac and you’re basically there. Can’t wait til we can have gatherings safely again!
...and that's how ya do it, son.
Looks more like a big piece of meat to me
Looks like a placenta
Same. The first few seconds pulling off the orange paper until they started slicing, it looked like a long placenta. I’d rather eat a brisket even though I’m more of a pork eater, better than placenta.
I never tasted brisket so why is my mouth watering?
where do you live? you've got to try it.
Omg - gimme dat
I’m literally drooling right now
Now all you need to do is sprinkle salt and say “woW!”
redditspeedbot
Here is your video at 0.5x speed
This is way too fast
Porn... Straight porn
Where’s the juicy close-up?...
You’re going to cut yourself 😩
Hell yes OP that is one delicious looking brisket. Bravo! 👏🏼
Looks delicious. Really bothers me that there's no authentic BBQ around me. 😢
That sounds like a business opportunity to me 😁
Where are you from?
[удалено]
Amen
Brisket should be held hot (in a cambro, cooler, warming oven) since it has lots of connective tissue that needs to break down. Same with pork butt. But just about everything else you might as well eat hot (and sometimes resting can actually hurt).
Do you like Hot Fudge Sundays?
Getting caught in the rain.
Ffuuu cxxxkkkkmk why is there some algorithm that puts yummy meat on my feed right before going to bed.
captain here: this is called pulled pork
It's BEEF
AWYEEEEEEEEH
Thank you for not squeezing the brisket!
How do they not eat as they cut it up? They have much more willpower than I do.
I can’t wait to leave Hinduism
oddlysatisfying
And now I'm hungry
can you smell what "the rock" is cooking
god this got me harder than most of the porn i've looked at today
Cooked and cut like a pro
Isn’t brisket supposed to be cut a certain direction with the grain so like half of that would be sliced wrong? Or am I just tripping
Texas BBQ best BBQ!
He’s making me nervous with his left hand flat on the meat. Is that the proper way to slice a cut like this?
Are the juices and wrapper just from resting or is it cooked wrapped and moist?
I just wet myself.
Is the second half meant to be cut so thick?
The second half is made of much fattier meat and is harder to slice thin.
van someone explain to me why all the bbq chefs use a serrated "bread" knife to cut with instead of a normal chefs knife?
They are not serrated like bread knives. I believe the term is scalloped slicing knife. If you looking closely, the knife has divets but the actual blade is straight. You want a knife that is long to make a clean cut in one fluid motion. Slicing knives get it done in one movement where as bread knives are designed for a sawing action:)
Beautiful cook mate
Gonna be a yes for me🤙
Should not have watched this when I haven't eaten today 😂
Oh god, I thought he was going to keep slicing the same direction across the point and I was wincing.
There's a before I saw this and an after I saw this in my life
Absolutely beautiful, watched it several times and now I’m VERY hungry lol
Ngl looks so good I kept hoping he’d somehow feed me some through my phone :(
UH take me there
I wonder how much bbq that pitmaster enjoys. If I did that as a profession, I’d be a fat bastard.
one of our local places had "Never trust a skinny cook" painted on the outside..
That....I want that
Oh god 😩😩 I want this
What a beauty
Thank you for not picking it up and squeezing it, that drives me crazy. The cook looks great!
No slappa the meat? Classy.
R/oddlysatisfying
I’ve never seen a bigger hunk of meat before
Look at that jiggle!!
My heart had the same reaction to this video that it had in middle school when I'd pass my crush in the hallway.
Delicious but at first it looks like a smokers lung 🚬
SaveVideo
Annnnnd now I'm hungry /:
Looks 👍
I'm so thankful for this video and hope it becomes very highly upvoted.
So fast cutting... 😳. 😂😂
Just hook it to my veins!
This makes me soooo homesick
This is what vegans are trying to take away from us
savebot
I hate how you Americans barbecue, 99% of the time the surface of the meat turns black so burnt, want some lessons on how to make good meat?
It's called bark. Look it up. And no were doing just fine over here.
That’s not burnt. That means it’s correctly done.
Not burned:
Why are you in this sub when you know nothing about bbq?
Ugggh. These cuts.... come on pit master, what is you doin’ baby???
The right thing....?
Whenever I see brisket or pulled meat videos and they're wearing these gloves it just turns me off of it immediately.
You must have bad memories from someone putting on gloves in front of you...