Start to Finish Brisket with Burnt Ends from a World Champion BBQ Pitmaster | Butcher Shop Bootcamp

World Champion BBQ Pitmaster Darren Warth goes step by step on trimming, seasoning, cooking and wrapping a American Wagyu brisket.

For more information on brisket, check out the All Things Brisket Guide here: https://www.snakeriverfarms.com/recip...

00:00 - Intro
00:25 - Step 1 - Remove Deckle Fat
00:55 - Flat VS Point
01:18 - Step 2 - Partially Separate Flat from Point
02:09 - Step 3 - Remove Excess Fat Between The Point and Flat
02:49 - Step 4 - Trim Imperfections and Smaller Pieces
03:27 - Step 5 - Trim Off Anything Less Than an Inch Thick
04:00 - Step 6 - Remove Silver Skin
04:40 - Step 7 - Trim Fat Side
05:36 - Step 8 - Season
07:08 - Step 9 - Refrigerate Overnight
07:45 - Step 10 - Preheat Smoker to 300 Degrees F
08:00 - Step 11 - Meat Side Up for Best Bark
08:17 - Step 12 - Smoke For About 3 Hours
08:30 - Step 13 - Spray Every Hour
08:44 - Step 14 - Wrap On Color
09:08 - Step 15 - Spray Butcher Paper
09:24 - Step 16 - Wrap With Butcher Paper
10:20 - Step 17 - Continue Cooking
10:42 - Step 18 - Pull On Feel
11:45 - Step 19 - Rest 2-3 Hours
12:36 - Step 20 - Separate Flat From Point
13:09 - Step 21 - Cut Burnt Ends
14:17 - Step 22 - Slice Flate