Simple Brisket Trim
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- เผยแพร่เมื่อ 23 ม.ค. 2024
- Brisket is the most intimidating cut of meat to smoke. It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it.
When trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.
I start on the fat side and cut off Mohawk with a 6” boning knife. I trim one long side and round off that corner and then do the same on the other side.
I then trim down the fat cap as needed. I’m only looking to trim anything that is hard or thicker than a half an inch. When we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.
I then flip it over and take out the big chunk of deckle fat.
And then switch to a longer knife to trim off any fat globs from the meat side.
I finish by cleaning up the edges.
That’s really all there is to it.
I use the same process every time I trim a brisket and try not to spend more than 5 minutes on each one.
You can find all the gear and meat I use on my gear page: backyahdbbq.com/gear
You can order the Creekstone Farms Brisket from CrowdCow here: shrsl.com/4dsa0 - Use code BACKYAHD15 for 15% off.
Brisket: @CreekstoneFarms from @CrowdCow
Prep Tub: @dripez
Knives: Hammer Stahl
#bbq #brisket #smokedmeat #howto #learn #smokedbrisket - บันเทิง
To any beginners, never throw away your trimmings! You can make delicious tallow or grind up any of the meat for burgers or sausage.
I usually use fat trimmings to make tallow then pour the tallow on when I go to wrap it
I mix it with my venison during deer season when I grind it
😊
Or buy wagyu tallow and smoke it👌🏼
I use 100% of my brisket. In fact, I have a large jar of tallow that has lasted 2 years now. I use it instead of oil.
Pro tip: It’s a lot easier to trim if you put it in the freezer 30-45 minutes before!
Brisket Trim Tip - Freeze it for a bit before you trim
th-cam.com/users/shortsI1moEP5dNqM?feature=share
But your hands will ache from its temperature and you won't be able to cut as good
@@jad2290if you get BBQ gloves like he’s wearing they won’t, at least not as soon. They’re just thin cloth gloves that you pull disposable rubber gloves on, that’s how people handle hot meats with what looks like just rubber gloves
@@jad2290baby hands?
@@jad2290if you can’t handle food out of the fridge then you probably shouldn’t be cooking. Besides, the hand that does most of the work is holding onto the knife, not the meat.
Pro tip: You basically can't ruin it. I've done everything from no trim to separating the flat & point. From doing foil boat to wrapping in butcher paper. In all of these I was just an amateur watching a youtube video and trying it out. Every single one turned out great.
Man, that's good to hear. I've looked at prices, many costing 50 bucks, and am just not sure if I want to risk it. I'll have to go for it this summer.
Yea dude i dont get these videos showing how to trim. Its not like your in a cooking competition so no one cares what it looks like
i definitely ruined the flat on one but the point was alright
Dude Same. Before I had a smoker I used to smoke it on a Weber. Always delicious. Just take it off when it hits temp, the rest is all preference
Brisket is just good meat it's hard to screw it up
waaaay more educating then ANY 30-40 minute video i have ever watched about trimming a brisket.
Dude sounds like he holds a tea glass with two hands while sniffing the steam and smiling out a window
Banger comment
Don't forget to pop the pinkey while sipping
Organic, Fair Trade no doubt.
Mood
6oclock in the morning
I used to work at one of the most popular BBQ restaurants in my city. I remember being intimidated to slice the beautiful brisket at first. Now I'm a pro. 🎉
I never trim a brisket, my grand uncle was a butcher and he always recommended to cook a brisket in tinfoil with the fat side up then half way through cooking it flip it let it finish cooking and then sear the fat side.
And not saying this is the best way or that I’m a meat guru but I’ve always had great luck with it especially if you are afraid you are going to overcook it because the tin foil will hold in the moisture to kinda keep it from getting tough, also when you cook it like this the fat kinda runs through the whole brisket and when you flip it again it allows it to run through the whole brisket again.
Just a tip if someone wants to try it
Edit, also when you are picking out your brisket always make sure you can fold it both ways and the tips touch, it’s a sign the brisket is tender.
Trimming is only popular because of contests
I normally do it fat cap toward the heat first to protect the meat from cooking too fast and about half way thru like you flip it then let it cook and when the temp stals out I wrap in foil with talow
I was just wondering about this, I feel like the meat would be more tender if it's not trimmed before cooking.
@@GarthFodder you said it best with “to each their own”
That’s why they make vanilla and chocolate ice cream because people prefer different things.
I can only say from my experience I have always had better luck not trimming the fat and wrapping the brisket in tin foil.
@@MrCcsboy agreed!
The fact that brisket is expensive is mind boogling
It's still the cheapest beef per pound.
you want to support Ukraine or not? Those guns aint cheep.
kofola not sure why you felt the need to bring that up, but giving 20+ year old equipment to ukraine is cheaper for us than having to maintain it in warehouses here🤷♂️
@@percy6070 Javelins, arty, stingers, air defense, and himars do not lose value with age
@@kofola9145irreverent
Nothing like seasoning your brisket with some fresh knife shavings. Starting the video off right!
HEY, MAN... brisket is the most intimidating cut of meat to smoke. So knock that shit off.
Those shavings have got to be so thin, they probably get taken away by the wind. Don't worry, homie, you'll live 😂
What shavings? He's not sharpening the knife, only straightening the edge
you'd be lucky to get a tiny micro splinter to fall of the knife there. He was honing not sharpening. No material is meant to be removed.
That doesn't actually remove any material and sharpen the knife, it just aligns the micro serrations on the edge to all face the same way - a process called "honing".
Love the pause after you mention the 6-inch boning knife.
Just remember anyone who's new to this
You can always take off more but you can never put it back. With that being said be mindful of what you're trimming and how much you are trimming. And never ever get rid of your trimmings those are very useful
"Deckel fat" "mohawk". It's like I'm listening to 'How to make a plumbus'. All the arcane words, lmao.
i never considered that smoking things that are aerodynamic yields better results, but it makes so much sense
An even coat of smoke
I remember when brisket was cheap to buy
It’s still cheap per pound…but this is what happens when rich people eat poor people food.
@@robertwilliams1167No such thing as “poor people food”. 🤡
@@robertwilliams1167what’s the new meta
I get my brisket at about $3/lb.
Where did it get expensive? It's been the same here for at least 7 years. Maybe $.50 different.
That's crazy I've always done it close to this and no one ever taught me. It just mad sense. I learned from this but it's 90% the same.
Absolutely fucked this up rn so glad I found this lol
The sad part a packer brisket use to be only 20 to 30 dollars from what I remember growing up in the 2000.
I can still get them for $1.78/lb on sale here in Texas. These people are using prime or wagyu, which means they don't know how to smoke them. So they have to use an expensive grade to make good BBQ. The whole purpose of low and slow is to make a tough cut of meat turn out tender and juicy.
i dont know why watching someone trim meat is so satisfying sub from me
bro pause
@@shenaniganszxc57 bro learn to write proper sentences
I have to smoke about 10 of these every week or so for my job. It’s only intimidating if u make it intimidating. A good teacher and a steady hand is all you need
👍🏼
YOU
My first time ever smoking a brisket it came out perfect, used the trim for a gravy and burgers
👊🏼
Even if you don't trim it, it'll still turn out great
How do the smoke and seasonings penetrate that thick layer of fat? You're also probably adding an extra 2 hrs of cook time.
Lol it's so funny hearing "brisket is the hardest meat to smoke." That was the first thing I ever smoked as a teen when my dad let me use his to make food for a party. Probably my favorite thing to smoke now
Hard because it takes a long time. Ribs are about 4 hrs. Pork butt is 6-8 hrs. Brisket is 10-14 hrs
Pro tip: sharpen your knife over the food so you dont loose any shavings
That was honing, not sharpening. It's straightening out the burrs, not removing metal.
@@Good_Enough4 small shards still fall from the knife in the process
Awesome, straightforward video with really good tips.
Thanks for the advice!
I trim my brisket after I cook it. My brisket is a 10 to 11 hour cook (wrapped after 8) and my brisket always is juicy and amazing
Leaving too much fat on takes more time and the smoke and seasonings can't penetrate the thick fat layer into the meat. Then you trim the seasoning off with the fat.
❤ I absolutely love brisket especially with cabbage
Ive never trimmed a brisket, comes out tender every time
You don't trim it so it's tender, you trim it so there isn't excessive fat.
"Brisket is the most intimidating cut of meat to smoke..."
Some random pitmaster smoking the entire animal: *Hold my beer.*
Saw a video of a guy not cutting off anything and it was glorious 🤤
Fat is the best part
I remember working at a job where trimming briskets was one of the main objectives. It was so intimidating because it just all looked like one slab of meat😂. It was hard to figure out what was supposed to get cut off and what’s not lol
Pro tip longhorns makes it pretty good and if they do screw it up ask for another 😂
I bought a smoker the first cut I went and did was a pork shoulder and it turned out great and learned a little bit and the next cut I bought was a 14 lb brisket and just drove into the deep end and it turned out great low and slow is the best method along with dry brining
Great video! Simple, clean, and informative
Leave the fat . score with knive. I put in aluminum pan. 250 for 12 hours leave water and apple juice in pan under briskets. Put wood chips every 3hours. After 12 hours wrap in foil or butcher paper place back in grill or off oven so drippings can soak back in and meat rests for at least an hour. Cut thin and across the grain. So good! I like hickory and cherry wood together or oak and cherry wood.
How do the smoke and seasonings penetrate a half inch thick layer of fat? All of your smoke is going into a thick rubbery layer of fat that doesn't render.
When I was 16-17 I worked in an Irish pub and for st Patrick’s say they sold between 5 and 8 thousand pounds of brisket so they had me cutting and prepping brisket during all of my shifts for like 3 weeks
Sounds like building your first gaming pc
My advice for an introductory smoker is to buy trimmed for the first few. Get your smoking process down before you worry about how you're going to trim it. No matter how well you trim it, it will not matter if you don't have your smoking process down.
We see the meat experts have convened
I suggest getting that super cold before trimming. That brisket looks pretty warm. If you trim it super cold the fat is much easier to shave and trim.
Yeah, I usually do, I just couldn’t fit this in my freezer. Brisket Trim Tip - Freeze it for a bit before you trim
th-cam.com/users/shortsI1moEP5dNqM?feature=share
For a moment I thought thi video was gonna be about the most expensive greece in the world!
Hell yeah, it's a good thing!!
I love my brisket with metal shavings too!
Agree.. prepping the knife right over the meat…
I was waiting for someone to say this lol
Honing rods don’t cause shavings
@@Dctctx They do cause dust though, I always rinse my knives after using a rod.
Great tutorial!
Appreciate the help!
Well thank you for acknowledging the fears of screwing up because I have the same fears and I thought there was something wrong with me
Great job
Good job!
Watching knowing damn well I’d never do this
I find that keeping the majority of the fat intact helps keep the brisket moist and tender while cooking. It's easier to remove after it's cooked.
Fat globs reminded me of dental digest 😂
Starts off by coating it knife shavings! Never thought of that.
Betta make George Cooper proud!
I bought a brisket at random the day before, had no idea what meat to make. Threw it together randomly and smoked it overnight. Hosted a party with it and everyone loved it. Just follow your heart and instincts, you can’t mess it up it’s not intimidating
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Gawd I love those meat buckets!! ❤ they are such a good thing to have, especially if you smoke/bbq A LOT of meat!!
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I have 10 or so :)
Brisket is truly not to be intimidated by. I’ve messed up only one brisket in my life and it was because a tornado and a rain storm hit at the same time and I was forced to abandon the smoker.
More people need to pick up a cheap smoker and start doing it themselves. If you read up and follow the steps with patience, your first brisket is likely to be better than any restaurant you’ve ever been to, and I say that as a Texan who’s been to the most famous bbq joints in the state.
Have never trimmed my Brisket. Neither did my Father Grandfather etc. Always comes out perfect and juicy. No need to complicate a simple thing like BBQing! 79 years old. My family has been BBQing in California since 1775!
👍🏼
Just to anyone who sees this. At the beginning he is not Sharpening his knife he is Honing it. This allows the knife to keep a straight edge and does not remove metal off of the knife like sharpening a knife does…
Pro tip. Trimming is just for competition.
That gonna be good
Shaving knife on top of meat and not wiping it tells me thats your very smart lol
bro what
Honing rods made shavings. Wipe your knife on a wet paper towel next time after you use one and you'll see
@@michaels9739 oh, ok, got it
@@michaels9739 thank you
The clip of him doing it probably got cut out
OMG!!! I did not think you could put on a glove over the shainmail............ Mind blown xD now I know how to keep it clean xD
👊🏼
@@backyahdbbq 👊
Maaan u cut off my favorite parts
damn💀 i used to ask my dad to make me brisket every year for my birthday.. i didnt think it was so difficult to make. i almost feel bad now
Seems solid to sharpen the knife over the meat 😂 thanks for the knowledge tho
Extra iron
It's not sharpening. It's steeling and no metal comes off the blade. Wow 🤡
@@tboneplisken4086 that depends. there are sharpening steels and honing steels. the former is abrasive, the latter is smooth.
@@daemonhatno it doesn’t. Sharpening steels do not exist
there exists a razor sharp circular knife that can trim fat with precision you can only dream of
The most challenging part making Brisket is waiting 8+ hours with the aroma thaf would attract every meat eater in a 100 mile radius 😂
👍🏼
I’m praying for payday get myself
Some Texas brisket at swinging door bbq in Hollywood fire 🔥 with the spicy sauce and whiskey bbq it’s to die for🤤❤️
Don’t know if you saw the glove he put on at the beginning I recommend you do that both hands and with a nice material that you can’t cut through yes your skills might be good but you never know
I've been watching american barbecue videos lately, people trully love that brisket cut. In Brazil that's not a very popular cut, it's actually considered one of the worst meats and it's cheap. We have a completely different culture on barbecue.
I’ve only smoked 2 briskets so far, first one had a great bark but I though I had over smoked it cause it wasn’t as tender and juicy on inside and assumed it was over cooked as I wasn’t able to check internal temps, second one I did same cook time, only difference was I found out I didn’t let first one come to full temp and was able to verify second one was at temp during finishing, conclusion was I didn’t get internal temps high enough on first brisket to actually break down the intramuscular fat
Experience will tell you when it's ready. Pitmasters don't use thermometers at restaurants. It's how the brisket feels.
Excellent! Also delicious piece of meat. Thanks.
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Der Typ mit dem Bart zerlegt in der Zeit ein komplettes Bison
so you're saying you have to risk it for the brisket?
To the beginners, you don't need to trim, the brisket will look fine after smoking. Trimming is just for instagram and cooking competitions.
They clean up briskets real nice like that at the Mariano’s I work at. We have a actual butcher that does it in-house, just wish he left a little more fat on to be honest. It’s cool because it saves time but I’m pretty sure they mark it up like 20 percent for labor.
Sharpening ur knife directly over it is also very good
i cook all of it and those fat trimmings are delicous. i leave them on the joint.
I suggest using Forschner/Victornox knives.
My butcher brain is screaming at me rn
Sharing the knife over the meat and then not wiping it off is how you grow wolverines🤣😅😅😅
😂
Ngl as a butcher I hate brisket. It’s great when cooked well, but this is the type of stuff that people over glorify and add to much information. If u want a good brisket just season it evenly and then smoke it on a Weber at 250 for anywhere from 4-8 hours. If you hear someone say they cooked anything for over 10 hours they don’t understand how collagen works.
i am vegetarian and have never and dont have any interest in ever cooking meat like this, yet here i am watching how to do it and taking mental notes...
My grandma barely trimmed her briskets, but she braised them rather than smoking them.
I remember the good old days where brisket was dirt cheap...
I have that exact same brand of knives
Brisket takes a looooooonnnggg time 2 cook 😂
Brisket used to be low grade, cheap or unwanted meat. Since smoking them became very popular them price got jacked up
Try using a fillet knife for cleaning the meat side and the silver skin. Using the full lenght of the knife to make longer cuts you get a better final product and less waste.
ATM: "Feed me a cat"
Pro tip: its much more easier if you ask your butcher to cut it for you while he is at it and give you the fat seperately
As long as you cook it long enough you cant screw it up. Maybe the most forgiving meat to go into a smoker
Is your knife sharp my bro ?
Nice
I love sharpening my knives directly over the meat that I’m about to cook 🔪
I follow Meemaw's recipe from the show Young Sheldon and it was a banger
no joke I just saw that episode for the first time yesterday, I’m going to try it
As someone who as won BBQ competitions, I can confirm that this advice is 90% correct. I recommend spending as much time as necessary to get a good symmetrical brisket.
I’ll take that 90 😂
@backyahdbbq great looking brisket though. I mean no offense by that I was just giving some input. Keep up the great work, I love your vids
None taken. Thx brother.
Bros holding a knife like a wand
have a pot of boiling water and add your trimmings to the pot as you trim, boil out all the water until your left with the just the fat and non fat trimmings., strain to a bowl with a cheesecloth. place in fridge and remove tallow puck once solidified. and flip scrape the contanimates off the puck and melt into a sealable container.
AND... A brisket Sandwich @ Katz's deli is worth every penny of the $40 they charge!
My grandma: throw the whole damn thing in the oven for 12 hours with no trimming
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3 videos before this was a dude cooking a 99lb rear cow leg. I’d say that’s more intimidating