That is the most beautiful brisket I’ve seen. So much marbling with so little hard external fat to remove! And the want to see a video on a burger cook with those trimmings!
That was one fine brisket hope it turned out great 👍 with the way you cook it did I've cooked em but never really trimmed it and you and Harry So really show how ya'll trim em great video thanks thumbs up 👍
Hey !Joe........ you made it look so simple to do and must say some aerodynamics went into it great instructional video thanks for sharing your knowledge brother.
I absolutely love to use the "throw away" fat from pork butt & brisket for Chilli more than sausages!!! How it renders down into the Chilli is soo tasty!!!
Awesome looking brisket brother Joe. I learned a lot watching this video.Always look forward to your videos like Christmas keep doing what you do brother God bless you and your family
That's the best marbled brisket I've seen no doubt... Brotha Joe I hope you make a video when you do your homemade sausage... Fred Robles is an Awesome pit master champ .. He's from the RGV and lives 6 miles away from me... Awesome video Brotha 👍👍
Thanks Jeff. Here you go.www.amazon.com/Sharpener-Professional-Technology-Ergonomic-Resistant/dp/B07CZC6W3Q/ref=mp_s_a_1_5?dchild=1&keywords=kutt+glove&qid=1587640000&sr=8-5
Joe I can close my eyes and see you right up there with the big dogs. the Greg's, Troy's and so forth. good stuff Joe.
Ditto my friend and thank you so much!
I really love the confidence you instill in beginners like myself, thank you!👍🏻
That is the most beautiful brisket I’ve seen. So much marbling with so little hard external fat to remove! And the want to see a video on a burger cook with those trimmings!
Thanks Michael. It was literally the best brisket I've ever seen. Oh yeah buddy, I'll make a video soon. 👍🏼
Good trimming job man! And yeah that brisket has some great marbling to it...
Can’t wait to see this beast of a brisket smoked Joe ! Man that marbling though. Great trim job
Thank you! It's on the Yoder Flattop now. 150° 4 hours in. It's cooking fast!
Wow! Thats Huge!!! Thanks for sharing and awesome tips Joe!
Yes sir Tom! The edge's would probably hang over a 22" Kettle. 😁
That was one fine brisket hope it turned out great 👍 with the way you cook it did I've cooked em but never really trimmed it and you and Harry So really show how ya'll trim em great video thanks thumbs up 👍
Thanks so much Leonard. I like showing the entire process so that everyone can learn. 👍
Hey !Joe........ you made it look so simple to do and must say some aerodynamics went into it great instructional video thanks for sharing your knowledge brother.
Yeah buddy, that's exactly it. Keep it aerodynamic.👍🏼
I absolutely love to use the "throw away" fat from pork butt & brisket for Chilli more than sausages!!! How it renders down into the Chilli is soo tasty!!!
Awesome looking brisket brother Joe. I learned a lot watching this video.Always look forward to your videos like Christmas keep doing what you do brother God bless you and your family
Lol....like Christmas!🤘 Thanks brother, I appreciate you!
You sure did a good job demonstrating and explaining it.
Thank you Leroy!👍🏼
Just started following you Joe great video.
Nice job and great tutorial. You made it look easy but I know that comes with lots of practice. Thanks for sharing your expertise 👍🏻
That Brisket looks amazing. I need to look into trying one!
That's the best marbled brisket I've seen no doubt... Brotha Joe I hope you make a video when you do your homemade sausage... Fred Robles is an Awesome pit master champ .. He's from the RGV and lives 6 miles away from me... Awesome video Brotha 👍👍
Hey Luis! This was a special brisket. I can't wait to make my own Sausage buddy.👍🏼 Fred is a great cook.
Great video , thank you for sharing.
Thank you Charles!👍🏼
Nice work Joe, this is something I definitely need work on. By the way, that’s a BIG ASS brisket bro 😂 probably the biggest one I’ve seen
Yeah bro, this sucker was huge! 🤘😁
Great tutorial!
Thanks Kory, huge compliment coming from you buddy.👍🏼
Very informative! Can you share a link to your gloves?
Thanks Jeff. Here you go.www.amazon.com/Sharpener-Professional-Technology-Ergonomic-Resistant/dp/B07CZC6W3Q/ref=mp_s_a_1_5?dchild=1&keywords=kutt+glove&qid=1587640000&sr=8-5
That was a big one!
Bro it's a monster! Wish you and Deb where here to join me...with Debs famous drinks of course.😁👍🏼
Awesome piece of meat
It sure is! Thanks for watching.👍🏼
Well Damm how big was that cow? Great video carnal thank you once again for your tip and tricks.
I know right This boy had to be king of the hill!🐃🤘#elmaschingon
From 22lb to 15lb 250 gallon reverse flow smoker sir, I trim my Brisket but man you giving it a flat top Joe
Dude go on with the trimming
Thanks for watching Chris. 👍
Midland is 5 hrs away do they do shipping for there brisket or would I need to go get it?
They can ship it to you. Speak to Adrian. 👍🏼
very well handled! :)
Thank you!👍🏼
Perfect
What kind of latex gloves are you wearing.
Nice job. All I got to say is that was a big ole steer that Brisket came from...
Yeah buddy....it was a huge one!🤘
If you don't mind me asking how much did you pay for that brisket? It looks awesome!
Thanks Forrest. This one is $10.99 per pound and it was a 22 lb brisket.👍🏼
When is the brisket going to be ready so I can come over and eat lol
Lol 🤘
why do you need to trim the meats instead of removing all the fats that's not good to your health?