Or how to destroy a brisket. Had a buddy send me this and I couldn't believe what I watched!

Is this not the correct way?? I just get on carve mine, nothing gets thrown away

Get a dull knife, remove all the flavor from your dry brisket, and slice the brisket into oblivion.

That guy needs to be punched in the face

I cut mine up similar to that way. But I don't throw all of the scraps away.

When paying a restaurant for meat, most people don't want a bunch of fat. This guy is showing how a restaurant trims a brisket.

I worked in a bbq joint and only thing I can say, don't eat the beans. A bunch of beans might get a light washing, most likely not, and picking "rocks" out of a 50 # bag is just about never heard of.

Ok, I think he ruined it also but this is how most BBQ joints do it or people would gripe about too much fat. havent you ever noticed how a lot of places have NO fat on the flat? stupid. dry

Is newspaper ink a carcinogen?

Most newspaper ink is soy base. Who knows if it will harm you

I was trained by the best. That�s not how i do it.

While I do not cut near the fat off that he did that is how I cut a brisket, and I believe is the correct way to do so.

I like fat with my meat, its what keeps it juicy and where the flavor is at to me. I don't trim fat off my steak and typically don't off my bbq either. I do separate the two muscles like he did so I can cut each cross grain.

I don�t like a lot of fat when I�m eating brisket. When I trim my cooked brisket, I won�t completely strip it like he did but I�ll take most off. To me, a mouthful of rendered fat is not appetizing.

I trim mine down before I cook it. Not all the fat but some. Try to leave a layer. I try to get all the hard fat that won�t render out of the underside.

When slicing, I separate the point & flat like he did and cut each across the grain. I�ll trim the fat that�s between the flat & point.

To each his own. I�ve been doing mine my way for 35 years and no one has complained.