The Ultimate Barbecue Cutting Board

Ultimate Barbecue Cutting Board

The three issues

After many years of barbecuing and teaching others to barbecue (my site is https://LearntoBBQ.com), I ran into the three issues with cutting boards. The first is size. If you are barbecuing a couple of full rack of ribs, brisket, or turkey you need at least 16 inches and that is in both width and height. The smaller board just means you have to move your meat to plates so you can have room to carve. The second issue is it needs to fit on a standard kitchen counter (24 inches). If it is bigger than 22 inches then you will have a hard time finding a place to put it in your kitchen. The third issue is meat juice. If it cannot handle a lot of meat juice you are only going to spill the juice all over your deck or patio and if in the kitchen your kitchen counters and floors.

So after much research and design time, I came up with, I believe, the Ultimate Barbecue Cutting Board.

The first is size

It is 17 inches by 17 inches. Large enough to hold a 15-pound brisket, 20-pound turkey, or 4 racks of ribs. The cutting part of the board is 1.25 inches thick and is made from A Grade Hard Maple wood. The board is also up off the counter using rubber feet that keep the board in place when cutting a large piece of meat.

The second is to fit on a kitchen counter

The board can fit on all kitchen counters, even if they have other stuff on the counter. at 17 inches you still have 7 inches for other stuff like can openers, utensil holders, and more. The board also weighs 8 pounds so you do not need to be a bodybuilder to haul your food around.

Last it has a pan reservoir that can hold two cups or a full pint of juice

Also, the pans are disposable for they are the standard weber grease pans you can buy on Amazon https://amzn.to/2DM9EEx for less than a dollar a pan. The pans come in real handy if you want to make gravy using the meat juices. You also can switch pans if you want to cut up a brisket and then carve a turkey by keeping the juices separate. The juice hole can also be used as a handle making it easy to carry the empty cutting board.

cutting board handle

Each cutting board is handmade by me. The wood alone costs me a little over $50 for this is Grade A Hard Maple. The best wood you can buy for a cutting board. Each piece of wood is handpicked for the cutting surface. It takes me a full day to cut, assemble, sand, and oil just one board. I will also engrave on the bottom of the board “Made for “your name” on “the date it was made”. No two cutting boards are the same and my objective is to make you a cutting board that will stay in your family for generations. Makes a fantastic house warming gift or a gift to that barbecue fanatic that wants to take his or her barbecue to the next level.

made in the USA

To learn more please go to our Wiley Santa Fe Store.

Umami Barbecue – Brisket

Umami Barbecue – Brisket

If you want to make a brisket that is over the top. Then this is your recipe. It is also a really easy recipe with just six different ingredients. Total prep and cook time of 8 hours.
5 from 1 vote
Prep Time 1 hr
Cook Time 7 hrs 8 mins
Course Main Course
Cuisine American
Servings 10
Calories 704 kcal

Ingredients
  

Cooking Tools

  • 1 Camp Chef Woodwind with Sidekick
  • 1 Stainless Steel Meat Injector Kit
  • 1 BBQ Dragon Extreme Heat Resistant Gloves
  • 1 Mixing Bowl
  • 1 ThermoWorks Signals
  • 1 Pro-Series Waterproof Needle Probe
  • 1 John Boos Cutting Board
  • 1 Cambro

Ingredients

  • 8 – 15 pound Brisket
  • 1.5 cups Montreal Steak Seasoning
  • 1 cup Ketchup
  • 1 Tbsp Umami Powder
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Tamari Sauce
  • 2 Tbsp Worcestershire Sauce

Instructions
 

  • On large cutting board put the whole packer brisket. Now start by removing all the hard fat.
  • Now flip the brisket over to the fat cap side and trip fat so it is 1/4 inch thick across the fat cap.
  • Now remove the silver skin.
  • After trimming the brisket now we add the rub. The rub is very simple. Montreal Steak Seasoning.
  • In a large foil pan apply two coats of rub. First coat so the salt can penetrate the meat and a second coat so we have a layer of rub to make that crust or bark that any good BBQ brisket should have.
  • Make sure you season both sides of the brisket including the fat cap.
  • In mixing bowl add 1 cup of ketchup.
  • Add 1/2 cup of water.
  • 2 Tablespoons of Tamari sauce.
  • 2 Tablespoons of Worcestershire sauce.
  • 2 Tablespoons of Fish sauce.
  • 1 Tablespoon of Umami Powder.
  • Now mix everything thoroughly and let sit in the refrigerator for about 30 minutes. Set aside about a 1/4 cup of sauce to be used later.
  • With injector inject umami sauce into the brisket making an injection every 2 inches. Think of a 2 inch by 2 inch grid.
  • Preheat pellet grill or charcoal grill to 300F.
  • Put brisket on grill and insert temperature probe into thickest part of the brisket.
  • Check brisket every hour and spritz with water if needed.
  • At 160F pull brisket from grill and foil in a foil pan.
  • Add the 1/4 cup of injection sauce to the brisket to give it an extra umami boost.
  • Now seal up the brisket with another sheet of foil. Remove as much air as you can and make sure it is fully sealed.
  • Put sealed brisket back into grill and reinsert the temperature probe.
  • When brisket reaches 205F pull brisket from grill,
  • If you have a Cambro let brisket rest for at least an hour. No Cambro? Then use a cooler with towels.
  • After resting separate the point from the flat and then slice the flat against the grain.
  • Here is the flat sliced and put on a platter. Please note the great smoke ring and how moist the brisket is.
  • Complete 15 pound brisket prepared and cooked in less than 8 hours. Might be my best brisket recipe to date.

Video

Keyword brisket, umami, umami barbecue, umami bbq, umami brisket

Sous Vide BBQ Brisket – Keto – LCHF

brisket

brisket

Sous Vide BBQ Brisket - Keto - LCHF

Wiley
This is an easy Sous Vide BBQ recipe that incorporates Montreal seasoning. It also takes 28 hours total including prep and cooking time. Takes time but this brisket recipe is over the top.
5 from 1 vote
Prep Time 1 hr
Cook Time 1 d 3 hrs
Total Time 1 d 4 hrs
Course Main Course
Cuisine Sous Vide
Servings 12
Calories 1338 kcal

Ingredients
  

Cooking Tools

  • 1 Camp Chef Woodwind with Sidekick
  • 1 Weber SmokeFire EX4
  • 1 ChefSteps Joule Sous Vide, 1100 Watts, White Body, Stainless Steel Cap & Base
  • 1 C20L-JOL Lid tailored for Joule circulator with LIPAVI Sous Vide Container C20
  • 1 LIPAVI Sous Vide Container - Model C20 - 26 Quarts - 21 x 12.8 inch
  • 1 BBQ Dragon Extreme Heat Resistant Gloves

Ingredients

  • 14 lb Brisket
  • 4 cup Montreal Steak Seasoning

Instructions
 

  • The brisket is one of the pectoral muscles of the cow. When a cow lies down, they’re resting most of their body weight on this cut, which makes it extremely tough and full of connective tissues. This recipe takes about an hour of actual work and most of that is preparing the brisket so it can be sous vide. In the sous vide bath it will take 24 hours and then an additional 3 hours in the smoker. Long cook but well worth it.
    cow diagram brisket
  • The meat is a 14 pound, Black Angus brisket and it cost me $38 at Sam's Club. That is $2.71 a pound. A lot cheaper than any steak.
    raw brisket
  • Now, this is the hard part of this cook for this brisket is a whole packer. First, a 14-pound brisket is not going to fit into 11-inch wide sous vide cooking bag. Second, both the point muscle and the flat muscle are together and it is best for preparing and serving them to be apart. In the diagram you can see there is a fat layer that separates them and it is this fat layer that is going to direct how we disassemble this brisket so we can sous vide it.
  • There also is a small area called the fat cap and that is where the external fat links up with the internal fat. So the first thing we need to remove is the fat cap. Now do not throw it away for there is some of the best meat on the brisket buried in that fat. As you cut your way following the layer of fat that separates the flat from the point. Make sure you remove all large chunks of fat. Here in the diagram section D is the fat cap and that needs to be removed in one piece.
    brisket diagram fat cap
  • Make sure you take your time and make small cuts that follow the layer of fat. When you are done removing the fat cap put it off to the side. One thing you must remember that when cooking in a plastic bag there is no place for the fat to go. So try to leave no more than a ¼ inch of fat on the brisket.
  • Now it time to cut out the flat.
  • Usually, when you buy a small brisket this is the part you are getting. The points usually go to the restaurants. So now you have the flat and the fat cap we can move onto the point.
  • The point is not just large but is tall making it hard to put a complete point into a cooking bag. For that reason, I cut the point in half. In the picture, you see all three pieces of this brisket. On the left is the flat and on the right are the two parts of the point. Now it is time to season the brisket and I normally just use salt and pepper but last year I tried Montreal Steak Seasoning and my family really liked the taste. I season every inch and I normally apply one coat then wait 10 minutes and then apply another coat.
  • I don’t know about you, but I really enjoy using the vacuum sealer. The food always comes out looking very nice and neat. One thing you need to remember is that the sealer is setup for moist or liquid based on your model. Now that the brisket is properly bagged and sealed it is time for the bath.
  • I set my sous vide bath for 137F and programmed my cooker for 24 hours. Some people I know go as long as 36 hours but I personally did not see the benefit going longer.
  • After a full 24 hours, I removed the brisket from cooking bags and then put them in a pellet smoker set at 225F and smoked for 3 hours.
  • So now is the moment of truth. This is one of the points and as you can see it has a great bark. It also has that wiggle that any good brisket has to have. The knife cuts through the brisket like butter. The meat color is that of what a steak that was cooked medium would look like and even taste like. I even cut one of the slices to show you how consistent the meat color was. Not one area in this brisket was grey or dried out. This recipe takes time but it is a keeper. This was the moistest and most consistent brisket I have ever cooked.

Video

Keyword brisket, sous vide brisket

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Aaron Franklin’s Butcher Paper Brisket.

If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer.
The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him.
The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob.
In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award.
Aaron Franklin does not keep his recipes a secret and he desires all the credit for allowing us to make it like he would.
4.67 from 6 votes
Prep Time 1 hr
Cook Time 10 hrs
Total Time 11 hrs
Course Main Course
Cuisine American
Servings 12
Calories 1338 kcal

Ingredients
  

Cooking Tools

  • 1 REC TEC Grills Trailblazer | RT-340 | Bundle | Wifi Enabled | Portable Wood Pellet Grill
  • 1 Camp Chef Woodwind with Sidekick
  • 1 Weber SmokeFire EX4
  • 1 BBQ Dragon Extreme Heat Resistant Gloves
  • 1 Roll of Pink Butcher Paper
  • 1 ThermoWorks Signals
  • 1 ThermoWorks BlueDOT

Ingredients

  • 1 Twelve Pound – First Quality Brisket
  • 1 cup Salt
  • 1 cup Black Pepper
  • 1/4 cup Worcestershire sauce
  • 1 Roll of Pink Butcher Paper

Instructions
 

Prepare Brisket for Cooking

  • Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister. Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

The Cook

  • Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

Video

Keyword aaron franklin, brisket, texas bisket