[1 - 1] what's up friends i'm going to show you
[1 - 4] guys how i slice pack and store brisket
[4 - 6] for meal prep so let's get to it okay so
[6 - 9] for our brisket slicing the technique
[9 - 12] that i use is based on how derby cuts
[12 - 14] brisket this is like becoming derby's
[14 - 15] second channel at this point because i
[15 - 18] use this technique so much but that's
[18 - 19] how i like to trim brisket it's easy
[20 - 21] it's straightforward and it makes it
[22 - 24] easier to split up the meat once i'm
[24 - 25] done so i'm going to go ahead and do
[25 - 27] that and i'll kind of explain as i go so
[27 - 30] first we start out with the flat so
[30 - 33] i've made a mistake here because usually
[33 - 35] what i like to do is i like to when i'm
[35 - 37] trimming it i'll cut off a corner of it
[37 - 38] so i know which way the grain of the
[38 - 40] meat goes but as you can see this is
[40 - 42] completely rounded i don't know where
[42 - 43] the grain of the meat is however
[43 - 45] fortunately because i scalped it so bad
[45 - 46] right here i can see that the strains of
[46 - 48] the meat are going this way so i want to
[54 - 54] i'm just going pencil thin here so as
[57 - 68] and again i'm no expert at this
[70 - 70] so as i'm getting closer to the center
[70 - 72] of this flat i'm going to start angling
[72 - 74] my cut so that it's going to be parallel
[74 - 77] to the point right here so just be
[77 - 78] mindful of that because if you keep
[78 - 79] cutting this way you're going to you
[80 - 101] know end up in the point right here
[108 - 108] okay so now we're at the point so
[108 - 110] basically how i'm gonna do this is i'm
[110 - 112] gonna start on the side where the deco
[112 - 115] fat is and then move towards the mohawk
[115 - 116] so the first thing we're going to do is
[116 - 119] cut off the burnt end
[122 - 126] [Music] so there's our burnt end right here
[128 - 128] so there's a little bit of the deco fat
[128 - 130] still right here i could cut that off
[130 - 132] because that's not going to be good eats
[132 - 133] but i'm going to lose some of this meat
[133 - 135] right here so what i'm going to do is
[135 - 137] i'm actually going to cut it off but i'm
[137 - 138] just going to eat the meat at the end
[138 - 141] later on for a snack so just
[141 - 145] cut right there
[148 - 148] there you go your full meat
[149 - 152] look at that bark that is like beautiful
[152 - 153] man okay so then from here i'm just
[153 - 155] going to be cutting slices until we get
[155 - 156] to the mohawk and i'll show you what
[156 - 158] we're going to do after that
[158 - 160] all right you know what
[160 - 161] i'll show you guys
[163 - 165] i can get some stuff out of the way oh
[167 - 170] gosh very unorganized as you can see
[170 - 179] very unorganized as you can see [Music]
[190 - 190] yeah my knife is not super sharp so i
[190 - 192] kind of killed my bark there
[192 - 194] okay so let's get our point slices out
[196 - 198] then we're left with this hunk of meat
[199 - 200] so we have our beautiful mohawk there's
[200 - 202] gonna be some insane burnt ends off of
[202 - 204] this in the middle is just a big hunk of
[204 - 206] fat and then on this side is basically a
[206 - 209] piece of the flat that runs underneath
[209 - 211] the point muscle so i'm gonna pretty
[211 - 213] much cube up both of these and these
[213 - 214] bites are gonna be a lot leaner and not
[214 - 216] as good as the burnt ends i got from the
[216 - 219] deckle side and the mohawk but you know
[219 - 221] put some barbecue sauce on it i mean
[221 - 222] even eat it plain it's gonna be
[222 - 226] delicious anyway so basically just cut
[232 - 232] there you go a piece of the flat
[232 - 234] we're going to keep that up and then
[234 - 236] come over here
[236 - 237] we're going to
[237 - 240] cut out as much of this fat as we can
[240 - 249] without taking out meat so
[254 - 254] so then we're left with this beautiful
[254 - 256] mohawk right here so then finally we're
[256 - 259] going to cube up our burnt ends and
[259 - 283] the chopped beef flat [Music]
[283 - 285] [Music] so because a brisket is two separate
[285 - 287] muscles it's really important to know
[287 - 289] what types of muscles are the slices and
[289 - 291] cuts that you have because you know
[291 - 293] especially if you're counting calories
[293 - 294] like the point muscle has way more
[294 - 296] calories than the flat so keep that in
[296 - 297] mind when you pack it but i'm going to
[297 - 299] show you guys just kind of how i do it
[299 - 301] all i do is get some foil and then i
[302 - 305] two slices of flat
[305 - 308] one slice a point
[310 - 310] and then a burnt end
[310 - 313] all i do is take that
[313 - 317] fold it up just like this
[319 - 319] and then freeze it and this will stay in
[319 - 322] the freezer for at least like two months
[322 - 323] but um if you're gonna put it in the
[323 - 325] fridge it's only gonna last about four
[325 - 326] days and i would say that if you're not
[326 - 328] gonna eat it within the four days make
[328 - 330] sure to freeze it immediately because
[330 - 331] you don't want it to lose the smokiness
[331 - 334] and the richness of beef flavor okay and
[334 - 335] i'll show you guys one more time so this
[336 - 339] time i'm gonna do one slice of flat two
[339 - 341] slices of that chopped lean beef and
[341 - 345] then we'll do a burnt end and a slice of
[351 - 351] so if you know you want to reheat these
[351 - 352] the next day make sure to take it out of
[352 - 354] the freezer and into the fridge so that
[354 - 356] i can thaw out overnight and then if you
[356 - 359] want to know how to reheat brisket i
[359 - 360] actually have a video on that so i'll
[360 - 362] have that in the description below so
[362 - 363] you can check that out now this is great
[364 - 365] if you love to barbecue but like you
[365 - 367] don't have a family or you have a very
[367 - 369] small family and not a lot of people are
[369 - 371] gonna eat your brisket because you can
[371 - 373] just make it you can pack it and then
[373 - 375] you can eat it over the next two months
[375 - 377] and you're not gonna waste any food so i
[377 - 378] highly recommend that you do this if you
[378 - 380] love barbecue you want to make a brisket
[380 - 382] but you don't have enough friends to
[382 - 384] feed try this out so i only made two
[384 - 386] packs of brisket because i'm planning to
[386 - 387] share the rest of this brisket with my
[387 - 389] brothers and sisters at church tomorrow
[389 - 391] but i have big plans for these i'm gonna
[391 - 393] do some leftover brisket recipe so stay
[393 - 395] tuned for that but in the meantime check
[395 - 397] out how i made this brisket by clicking
[397 - 400] on the video on your screen right