Chris Marks of Three Little Pigs BBQ products takes his BBQ students in Omaha, Nebraska at Helping You BBQ on how to trim and prepare a Prime Beef Brisket.
He discusses:
- Selection
- Trimming
- Flat vs Point
- Meat Binder
- Rub Selection
- Tenderizing
- Fatside up VS Fat side Down
- Splitting Flat and Point.
More BBQ Classes available at: 2022 BBQ Classes
Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces
This entry was posted in BBQ Classes, BBQ Tips, Meats, Recipes and tagged Binder, Brisket Flat, Brisket Point, brisket selection, Brisket trimming, burnt ends, Chris Marks BBQ, Fatside down, Fatside up, Kansas city style, Memphis Rub, mustard, Splittiing brisket, Tenderizing, Texas Beef Rub, three little pigs bbq products, Three Little Pigs Rubs. Bookmark the permalink.
