How to trim a brisket like a pro for backyard BBQ. If you’re wondering why would I listen to you Kreshnik? Well, i have been cooking professionally for the last 15 years and especially I have an extensive experience in BBQ-ng and Charcuterie.
They actually nicknamed me “the sausage king” at the current place where I’m working as a chef while in charge of the BBQ joint. I use the trimmings of the brisket to make delicious sausages while using as much as possible of the brisket. I like to smoke my Brisket at 225 Fahrenheit until it reaches 195-200F internal temp and them let it rest for an hour before I cut it up.
Also I have a favorite of mine Dry Rub recipe and it’s listed down below in the description👇
Dry Rub Recipe (Makes about 2.5 Cups)
1- cup kosher salt
.75- cups brown sugar
2-tbsp course black pepper
3-tbsp ancho chili powder
2-tbsp onion powder
3-tbsp granulated garlic
2-tbsp smoked paprika or just paprika
1-tbsp cayenne pepper
Mix well in a robot coupe or blender by pulsing a few times just like in the video and enjoy it 🙂
#brisket #trimming #dryrub #smoking #bbq #texas
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