{"id":1878,"date":"2022-01-27T12:19:04","date_gmt":"2022-01-27T17:19:04","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/?p=1878"},"modified":"2022-01-27T12:19:04","modified_gmt":"2022-01-27T17:19:04","slug":"how-to-trim-a-beef-brisket","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/how-to-trim-a-beef-brisket\/","title":{"rendered":"How To Trim A Beef Brisket"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2022\/01\/Brisket-You-Tube-scaled-1.jpg\"><img decoding=\"async\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2022\/01\/Brisket-You-Tube-1024x683.jpg\" alt=\"\" class=\"wp-image-1879\"\/><\/a><figcaption><strong>Step by Step Video:<\/strong> <a href=\"https:\/\/youtu.be\/ANpAsEhvgqA\">How to Trim a Brisket for the beginner:<\/a>  <\/figcaption><\/figure>\n\n\n\n<p>Chris Marks of Three Little Pigs BBQ products takes his BBQ students in Omaha, Nebraska at <a href=\"https:\/\/www.helpingubbq.com\/\">Helping You BBQ<\/a>  on how to trim and prepare a Prime Beef Brisket.<\/p>\n\n\n\n<p>He discusses:<\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Selection<\/li><li>Trimming<\/li><li>Flat vs Point<\/li><li>Meat Binder<\/li><li>Rub Selection<\/li><li>Tenderizing<\/li><li>Fatside up VS Fat side Down<\/li><li>Splitting Flat and Point.<\/li><\/ol>\n\n\n\n<p>More BBQ Classes available at: <a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/classes\/\">2022 BBQ Classes <\/a><\/p>\n\n\n\n<p><strong>Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig\u2019s Rubs &amp; Sauces<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,6,17],"tags":[618,619,620,621,622,147,11,623,624,625,188,506,626,627,270,628,14],"class_list":["post-1878","post","type-post","status-publish","format-standard","hentry","category-bbq-classes","category-bbq-tips","category-meats","category-recipes","tag-binder","tag-brisket-flat","tag-brisket-point","tag-brisket-selection","tag-brisket-trimming","tag-burnt-ends","tag-chris-marks-bbq","tag-fatside-down","tag-fatside-up","tag-kansas-city-style","tag-memphis-rub","tag-mustard","tag-splittiing-brisket","tag-tenderizing","tag-texas-beef-rub","tag-three-little-pigs-bbq-products","tag-three-little-pigs-rubs"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/1878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=1878"}],"version-history":[{"count":0,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/1878\/revisions"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=1878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=1878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=1878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}