This is the first time I’ve trimmed and cooked a brisket. After some extensive research this is what I came out with. It turned out great 😋 If you have any suggestions and advice please let me know in the comment section. Thank you so much for watching 🙏❤️
Great technique! Trim was excellent work! What I do differently is I'll separate the point and flat, and slice separately since the grain is going the opposite direction. Looks great though!
Perfecto, keeping it simple is the best, the only difference is that I use my barrel smoke, (ya the inexpensive version works great). Subscribed Here ! Thanks for sharing your recipes 😊
❤ Thank you! I learned so much. Never knew what to do with a brisket. And i love how you rendered the tallow! Brilliant! Again thank you. I always learn from you. ❤
Yes I did trim again, with all the fat I made beef tallow and I used the meat pieces for stew meat. Thank you for watching my video is much appreciated 🤗
Great job on the brisket ! I wondered how to best do one in the oven if my Smoker grill ever quit on me. A tip if I may, The point and the flat are two different muscles and the point grain runs 90 degrees opposite from the Flat so when cutting into the line where the flat ends and the point begins you need to cut at a 90 degree angle on the point to go against the grain and achieve a much more tender piece. I have cooked many briskets always between 18 to 22 hours with at least a 3 hour hold on my smoker grill, and I can say the brisket Bark you achieved is very impressive for an oven. Cheers from a slow cooked brisket/barbeque enthusiast from Canada.
Thank you so much for the tip and nice comment, greatly appreciated. I have to try one on the smoker sometime. I hope you have wonderful rest of the week 🇨🇦🤗
Just letting you know that I just cooked another brisket and followed your tips and it worked very good. Thanks for the suggestion. Have a wonderful weekend!
@@RealCookingInMyKitchen Yes there is nothing in the world that comes close to a well cooked and juicy point slice. Serve the flat to your guests and keep the point to yourself/Family 🙂 Also the Burnt ends are cut from the back edge of the point and are very special pieces. Cheers
Great video. Costco meat is so good. I have made brisket and Montreal Smoked meat. I like Montreal Smoked meat best. Glen and Friends has a video for Montreal Smoked meat which worked very well. All my friends like it when I make this as brisket is made for sharing. I am not sure if that is why I have so many long time friends but maybe?
Great job. I prefer the smoked brisket myself. I have in the past on colder days smoked brisket for an about 3to4 hours then transferred to the oven for the rest of the cook.
Hello. If you have a lot of free time, I strongly recommend you to make a Montreal smoked meat with this beef brisket from Glen's youtube channel. It's a huge lot of work, but the result is absolutely amazing. The final result looks, and tastes exactly like Schwartz's smoked meat. But again, it's a big lot of work, and you need a smoker.
I really enjoy the quality of Costco AAA beef and you do such a great job of cooking with the various larger cuts. I am getting a great education. I typically only buy the larger primal cuts that come in cryovacs however, because I'm reluctant to buy prime cut steaks and roasts that have been mechanically tenderized. Does that sound paranoid? Great videos.
I never buy mechanically tenderized meat. If the outside of the meat contains bacteria, it will be transferred to the inside of the meat during mechanical tenderization. Thank you for watching and I hope you have a wonderful weekend 🤗
@@RealCookingInMyKitchen It makes we wonder why Costco has this policy in place. Their individual cuts of beef look amazing, but they all have that "mechanically bladed" sticker on the label.
Why does every comment have to bless God? God had nothing to do with this. He didn't create the animals he didn't create the cook he didn't create the kitchen eating great the oven You didn't create the temperature gauge he didn't create the knife
Wow... that is quite an extensive procedure, but in the end it looks heavenly. I have never bought or even eaten beef brisket in my 79 years, but I did see this at Costco last week and was thinking of buying one, but in the end I got a whole beef loin instead. I do want to explore cooking brisket one of these days since I am now eating the Carnivore zero carb protocol. I bought pork belly for the first time at Costco also and it will be interesting for me to cook that. As a carnivore we try to eat as much of the fat as possible so I would not cut any fat off. Okay... now I see you are cooking the fat pieces in your air-fryer... that's a great idea too.
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Love how you show us what and how you're cutting/trimming on camera even though it probably makes it harder for you. Reaching over the meat to cut from behind must be a chore. Another great vid!
I would normally buy a Costco brisket, but you have to trim off so much fat, that you’re almost paying the same price per pound for a trimmed one somewhere else. The price on Costco brisket has gone up since, it’s over four dollars a pound now, and I’ve seen it as high as six dollars a pound.
Unfortunately, the availability of certain cuts of meat varies by location. I live in Alberta, Canada and it’s available in Calgary, Edmonton, Red Deer Costco.The best thing to do is check with your local Costco ( call the costumer service ) to see if they have tri tip in stock! Thank you for watching 🙏🤗
I can’t tell you the exact trimming weight. I think approximately 3 pounds in total, I definitely won’t trim it so much next time. Thank you for watching and have a great day 🙏😊
I'm going to make this recipe, but I have a few questions just to help me plan my time: After the first 2 hours, about how long does it take to reach 175f? And after wrapping, about how long to reach 205f?
After the first two hours it takes about 3.5- 4 hours to reach 175F ( about 6 hours to reach 175F ) And after wrapping it takes about 2- 2.5 hours to reach 205F.
Minimal trimming, if any, heavy salt and black pepper. Smoke until 190-195° internal, wrap in foil or pink butcher paper. Leave on smoker until internal temp hits 205-208°. Allow to rest in a small cooler for AT LEAST 2 hours. Then FEAST!!
Approximately 6 hours to reach 175f and about 2 hours from 175- 205f, but the cooking time will vary depending on the size of the brisket and your oven. I would strongly recommend using a meat thermometer to check the exact temperature. Thank you for watching🙏🤗
Best step by step with details video I’ve seen on youtube. I am still nervous to try my first brisket, your video put me in a safe place, thank you. Just wondering what the 24hrs in fridge with rub actually do..? Cheers
It’s called dry-brining. Dry- brining is a simple process of generously seasoning ( salt +spices ) a piece of meat then resting it in the fridge with circulating air. It also helps to create good bark on the brisket. Dry- brining works well for any kind of meat. Thank you for watching. I hope you have a great day 🤗
You’re welcome! It’s all about the natural flavors. I find sugar unnecessary in beef dishes maybe a little in some certain pork recipes. Thanks for watching and have a wonderful week 🙏🤗
Yes a smoker is good, but not everyone has one. Also an oven is a good way to enjoy a brisket on the cold -20, -30c Canadian winter days. Thank you for watching and I hope you have a great weekend 🤗
This is the first time I’ve trimmed and cooked a brisket. After some extensive research this is what I came out with. It turned out great 😋 If you have any suggestions and advice please let me know in the comment section. Thank you so much for watching 🙏❤️
How long did it take to cook?
@@tussah8874 It took about 8 hours plus almost 3 hours of resting.
@@RealCookingInMyKitchen Thanks so much for your quick response. It looks delicious! I definitely want to try this recipe.
Great technique! Trim was excellent work! What I do differently is I'll separate the point and flat, and slice separately since the grain is going the opposite direction. Looks great though!
@@jimbasileThank you for the advice , definitely will try this next time 🙏🤗
Perfecto, keeping it simple is the best, the only difference is that I use my barrel smoke, (ya the inexpensive version works great). Subscribed Here !
Thanks for sharing your recipes 😊
You are so welcome! Thanks for your support 🤗
Make a corned beef, I've been dying to try! lol
I live in Windsor Ontario do you live in Canada? I noticed the price on the brisket you bought is half of what I pay at our Costco here.
Yes I live in Alberta, I checked price today in Costco and brisket was $14.99/kg. Thanks for watching and enjoy the rest of your week 😊
Looks really good 👌 have only eaten smoked brisket but this is a great alternative way to enjoy brisket thanks so much for sharing 🙂
My pleasure! Thank you for watching 🙏 I hope you have a great week 🤗
❤ Thank you! I learned so much. Never knew what to do with a brisket. And i love how you rendered the tallow! Brilliant! Again thank you. I always learn from you. ❤
Happy to help! Thank you so much for watching. I hope you have a wonderful week 🤗
Excellent vidoe and instructions!! 👍🏻
Thank you 🙏🤗
Love Brisket ♥
Yes I love it too now 👍 Have a great week 🤗
Great trim job
Thank you 🙏
What did you do with all the meat that was cut off with the fat? Will you trim it again ?
Yes I did trim again, with all the fat I made beef tallow and I used the meat pieces for stew meat. Thank you for watching my video is much appreciated 🤗
Mmmm Mmmm delicious 👏👏👏
Thank you 🙏🤗
Perfection!
Thank you!🙏have a great week 🤗
Wow! That's juicy brisket!
Great job on the brisket ! I wondered how to best do one in the oven if my Smoker grill ever quit on me. A tip if I may, The point and the flat are two different muscles and the point grain runs 90 degrees opposite from the Flat so when cutting into the line where the flat ends and the point begins you need to cut at a 90 degree angle on the point to go against the grain and achieve a much more tender piece. I have cooked many briskets always between 18 to 22 hours with at least a 3 hour hold on my smoker grill, and I can say the brisket Bark you achieved is very impressive for an oven. Cheers from a slow cooked brisket/barbeque enthusiast from Canada.
Thank you so much for the tip and nice comment, greatly appreciated. I have to try one on the smoker sometime. I hope you have wonderful rest of the week 🇨🇦🤗
Just letting you know that I just cooked another brisket and followed your tips and it worked very good. Thanks for the suggestion. Have a wonderful weekend!
@@RealCookingInMyKitchen Yes there is nothing in the world that comes close to a well cooked and juicy point slice. Serve the flat to your guests and keep the point to yourself/Family 🙂 Also the Burnt ends are cut from the back edge of the point and are very special pieces. Cheers
You nailed it!👍
Thank you 🙏🤗
Great video.
Costco meat is so good.
I have made brisket and Montreal Smoked meat.
I like Montreal Smoked meat best.
Glen and Friends has a video for Montreal Smoked meat which worked very well.
All my friends like it when I make this as brisket is made for sharing.
I am not sure if that is why I have so many long time friends but maybe?
@@Bugnetblue Thank you for watching and writing this comment 🙏 I hope you have a wonderful day 🤗
Great job. I prefer the smoked brisket myself. I have in the past on colder days smoked brisket for an about 3to4 hours then transferred to the oven for the rest of the cook.
Thanks for the tip🙏🤗
Excelente food
Thank you 🙏🤗
Great job! I really liked this approach. I use smoking, but I think this is worth a try. I appreciate your effort!
Thank you 🙏🤗
Nailed It!!!
Thank you 🙏🤗
Nice vid. Camera focused on the cooking, and not focused on the person.
and no cruddy muzak. Thanks! The brisket looks amazing.
Thank you so kindly 🙏🤗
Muy bien explicado y aprovechando después lo podrías hacer en el grill
Hello. If you have a lot of free time, I strongly recommend you to make a Montreal smoked meat with this beef brisket from Glen's youtube channel. It's a huge lot of work, but the result is absolutely amazing. The final result looks, and tastes exactly like Schwartz's smoked meat. But again, it's a big lot of work, and you need a smoker.
Never seen a “trimmed brisket” from the store… and wouldn’t want one. this is how its done. 101.
Thank you kindly 😊 enjoy the rest of your weekend
Massive piece of meat! Looks awesome
Thank you 🙏 have a great week 🤗
I really enjoy the quality of Costco AAA beef and you do such a great job of cooking with the various larger cuts. I am getting a great education. I typically only buy the larger primal cuts that come in cryovacs however, because I'm reluctant to buy prime cut steaks and roasts that have been mechanically tenderized. Does that sound paranoid? Great videos.
I never buy mechanically tenderized meat. If the outside of the meat contains bacteria, it will be transferred to the inside of the meat during mechanical tenderization. Thank you for watching and I hope you have a wonderful weekend 🤗
@@RealCookingInMyKitchen It makes we wonder why Costco has this policy in place. Their individual cuts of beef look amazing, but they all have that "mechanically bladed" sticker on the label.
A lot of work but the results are worth it.
It's definitely a labor of love, but the results are so rewarding!
I now will attempt to cook a brisket, thank you for this tutorial 👍 And may GOD'S peace be with you and your family my friend.
Glad to be of help! GOD bless you and your family. Have a great week 🤗
@@RealCookingInMyKitchen Thank you very much and you as well have a great week.
Why does every comment have to bless God? God had nothing to do with this. He didn't create the animals he didn't create the cook he didn't create the kitchen eating great the oven You didn't create the temperature gauge he didn't create the knife
@@crankicurmudgeon746your an idiot
@@crankicurmudgeon746your name says it all
thank you chef look so yummy watching you from HAWAII
You’re very welcome! Mahalo! Have a wonderful weekend 🙏🤗
my butcher leaves a huge fat cap on the brisket. thanks for the trimming techniques.
You are so welcome 🤗
Wow... that is quite an extensive procedure, but in the end it looks heavenly. I have never bought or even eaten beef brisket in my 79 years, but I did see this at Costco last week and was thinking of buying one, but in the end I got a whole beef loin instead. I do want to explore cooking brisket one of these days since I am now eating the Carnivore zero carb protocol. I bought pork belly for the first time at Costco also and it will be interesting for me to cook that. As a carnivore we try to eat as much of the fat as possible so I would not cut any fat off. Okay... now I see you are cooking the fat pieces in your air-fryer... that's a great idea too.
I hope you get to try cooking brisket soon, it's a delicious cut! 🤗
How's the carnivore diet going for you?
@@Myspicyonion Once you experience the health benefits of Carnivore you won't want to eat any other way.
Sharp knives! What sharpener do u use?
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Thanks for watching 🙏🤗
Love how you show us what and how you're cutting/trimming on camera even though it probably makes it harder for you. Reaching over the meat to cut from behind must be a chore.
Another great vid!
Thank you so much! Have great week 🤗
Come to mama, juicy brisket😋🧑🏻🍳💯🤗👍
I would normally buy a Costco brisket, but you have to trim off so much fat, that you’re almost paying the same price per pound for a trimmed one somewhere else. The price on Costco brisket has gone up since, it’s over four dollars a pound now, and I’ve seen it as high as six dollars a pound.
Rendering the tallow and you have cut the cost of the brisket down by many $$. I got a quart of tallow when I did mine.
I watched ur video about tri tip and like to try it but my costco in Barrie doesn't have it, where do you find ur cuts of beef, tks in advance
Unfortunately, the availability of certain cuts of meat varies by location. I live in Alberta, Canada and it’s available in Calgary, Edmonton, Red Deer Costco.The best thing to do is check with your local Costco ( call the costumer service ) to see if they have tri tip in stock! Thank you for watching 🙏🤗
Are you using a Yanagi sushi knife to trim the meat?
I used a Tsubazo sashimi knife.
I prefer using a pellet smoker (of course-lol) but the results from the oven look great. What do you figure was the trimmed weight? Thanks
I can’t tell you the exact trimming weight. I think approximately 3 pounds in total, I definitely won’t trim it so much next time. Thank you for watching and have a great day 🙏😊
Only one thing missing.
Me!😊
Excellent comment 😂 Thanks for watching
I'm going to make this recipe, but I have a few questions just to help me plan my time: After the first 2 hours, about how long does it take to reach 175f? And after wrapping, about how long to reach 205f?
After the first two hours it takes about 3.5- 4 hours to reach 175F ( about 6 hours to reach 175F ) And after wrapping it takes about 2- 2.5 hours to reach 205F.
@ thanks 👍🏼
Minimal trimming, if any, heavy salt and black pepper. Smoke until 190-195° internal, wrap in foil or pink butcher paper. Leave on smoker until internal temp hits 205-208°. Allow to rest in a small cooler for AT LEAST 2 hours. Then FEAST!!
That being your first brisket, I would say outstanding!!!! Only thing I would do different, is use a pellet grill!!!!~
Thank you 🙏 I Hope you have a wonderful week 🤗
Mas. Grass que carne casi no le queda. Carne
what knife do you use to trim the brisket? Thank you.
Tsubazo sashimi knife 12-5/8 inches, if you live in Canada you can get it at Winners. It’s 19.99. Thank you for watching 🙏😊
How long for it to reach 175 internal? And from 175 to 205? I want to try this overnight
Approximately 6 hours to reach 175f and about 2 hours from 175- 205f, but the cooking time will vary depending on the size of the brisket and your oven. I would strongly recommend using a meat thermometer to check the exact temperature. Thank you for watching🙏🤗
@@RealCookingInMyKitchenthank you!
😍😍❤
🙏🤗
Best step by step with details video I’ve seen on youtube. I am still nervous to try my first brisket, your video put me in a safe place, thank you. Just wondering what the 24hrs in fridge with rub actually do..? Cheers
It’s called dry-brining. Dry- brining is a simple process of generously seasoning ( salt +spices ) a piece of meat then resting it in the fridge with circulating air. It also helps to create good bark on the brisket. Dry- brining works well for any kind of meat. Thank you for watching. I hope you have a great day 🤗
@@RealCookingInMyKitchenGreat video. Do you cover the brisket during the brining process in the refrigerator?
@@horacejones5226 no as you need air circulation.
Only thing missing was some smoke, otherwise, nicely done!
Thank you it actually tasted really good minus the smoke. But I know smoke and brisket go best together.
❤👍👍👍
In USA we pay $4.39/lb for choice Costco brisket.
I cover it in steak rub of choice and 350 for 3 hours. Keep a catch pan under it.
What is beef tallow?
It is rendered beef fat, beef tallow is perfect for frying and roasting. Thanks for watching 🙏🤗
Thanks for not putting sugar in Everything.
You’re welcome! It’s all about the natural flavors. I find sugar unnecessary in beef dishes maybe a little in some certain pork recipes. Thanks for watching and have a wonderful week 🙏🤗
Me watching and suffering 😀
I cooked with the fat on you make your I also put it in hot water with salt and garlic for four hours.
If I don’t have a smoker that would be good idea..
But as I have a smoker, that would be wasting a nice brisket 😅
Yes a smoker is good, but not everyone has one. Also an oven is a good way to enjoy a brisket on the cold -20, -30c Canadian winter days. Thank you for watching and I hope you have a great weekend 🤗
Is it no harm to cut it in half for smoking, total at is 17 lbs and el smoker is narrow inside??
I’ve never done it, but I don’t see why not. As long as you cook it to the right temperature. Thank you for watching 🤗
If I give you my address in Edmonton, can you please send Uber Eats with a whole one already cooked? lol
😄Thank you for watching I hope you have a great week 🤗
Cut
Last time I bought brisket from costco, the fat I trimmed was almost 30% of weight.....
Yes unfortunately ☹️ I really picked thru them to find the one I wanted.
@@RealCookingInMyKitchen aha surely you did. Great videos tho. I am going to pick some brisket and follow your recipe. Keep it up and thank you.
A lot work
Is it HALAL
It’s not Halal.
برای ما فارسی زبانها خیلی خوب میشد اگر توضیحات متن در کپشن نوشته میشد تا بتوانیم بوسیله ابزار گوگل آنرا ترجمه کنیم🎉
Price for beef is ridicules, that brisket should not have been more than 36 bucks.
This is the world we live in everything costs more ☹
Unfortunately that’s what we pay. 💰
To get 1 pound for $3.6 welcome to Argentina. In India, even cheaper- $2.8
That right cut the grassy off
Always feels good to have to shave off 20$ worth of fat lol
He trimmed the way way too much fat for smoking the brisket you got to cook it for like 12 to 14 hours
bs, little pack $93...
You waste too much meat when cutting the fat
$ 68 bucks for a small piece of meat after you trim off all that FAT Looks like a rip-off to me??
to much red meat cut off
So much fat to trim. Not cost effective
You are right, sometimes it is better to buy a different cut if you are looking to save money.
Trimming it off as if you were going to enter a competition. Way too much trim for a home cook.
It was for a specific recipe but I agree it was a lot of trimming! 😅
Way too much work!!
So much waste…not worth it to me.
jesus .Ive dressed a out a deer faster than this. Keep trying though
This was over 70% fat and skin not worth it
Real Cooking In My Kitchen
🙏🤗
Put some tunes on a open a beer geesh!
Meh
i shop ALDI!!why i pay to shop?! !!