Скачать или смотреть Trim & Separate a Whole 120 Brisket (removing fat, shaping, cutting techniques)

Introduction 00:00-00:24
Identify Parts of the Brisket 00:24-00:42
Trim the Whole Brisket 00:42-02:36
Roll Method 02:36-03:00
Trim the Whole Brisket 03:00-5:44
Removing Acid Wash 05:44-06:24
Shape for Even Cooking 06:24-08:55
Separate 120A and 120B 08:55-10:07
Clean the Flat 10:07-11:00
Clean the Point 11:00-12:00
Ready to Cook 12:00

THE REAL COST OF BRISKET
If you’ve ever wondered why BBQ carries the price it does, here’s a look at what happens to one single brisket over 24 hours. This is the real, behind-the-pit breakdown:

1. The Starting Point
18.0 lbs — straight out of the package
Big. Heavy. Full of potential… and full of fat that must be trimmed for quality.

2. Trimmed & Seasoned
14.5 lbs — after trimming and seasoning
This reflects a realistic trim loss for an 18-pound brisket. Hours of prep go in before the
smoker even turns on.

3. After the Smoke
8.0 lbs — after 14 hours on the pit
Nearly half the starting weight—right in line with real-world brisket cooking.
This results in roughly a 44% yield.

4. The Real Price Behind the Meat
Wholesale brisket runs about $5.25/lb. So an 18-pound brisket costs ~$94.50 before any trimming, seasoning, or cooking.

Now add:
• Trimming time
• Seasoning
• 12–14 hours of smoking
• Wood or fuel
• Wrapping
• Resting
• Overnight labor
• Pit space and time

After cooking, you're left with about 8 lbs of usable brisket, putting the true meat cost at roughly ~$11.80 per pound before any overhead like staff, utilities, rent, or profit.

5. The Bottom Line
BBQ isn’t expensive because we want it to be. It’s expensive because quality takes:
Time. Weight loss. Labor. Wood. Skill.
That’s what you’re really paying for — and that’s what makes great brisket worth it.