CJ, I have learned so much from your videos. I am embarrassed to say that I’ve been smoking meat for a long time but I could never cook brisket or ribs that I was satisfied with I cannot tell you how much I appreciate your time. PS. I am still looking for a foster home.😆
Guys, Mama and Papa Joes teaches a great class !!! i was at a very long hit or miss with my chicken..right out the gate walked second in chicken.... This video is exactly what he teaches... so if you have friends that are cooking then you need to send them to his videos... and if your even remotely local try t5o catch one of his classes.. they are the best at what they do...and that's Winning and Teaching..
I was just saying the last thing us bbq folk need is another brisket trimming video...... I sat here and watched this whole thing.....and then watched the backyard trim one as well. ...lololol......and now I feel like I need a designated "meat" ruler
Guys I just wanted to thank you so much for the videos on trim a brisket for comp, I have been smoking for years and perfecting my BBQ I watch alot of the pros and I honestly want you to know by far hands down your instructions is above and beyond, we have our 1st comp coming up at the end of April and I have been saying over and over , how does fir it a box no way happening. Well thanks to you I know and I am practicing on one tomorrow and DAMN you guys are awesome NOBODY TOUCHES FOR INSTRUCTION OUT THERE !!!!! Thanks for helping the new BBQ's Also loved your ribs video also, if there is anything you can add for me I am all ears Thank you Jeff Waypoint BBQ New England
Just wanted to let you know since I’ve patterned my trim after you I’ve gotten several compliments on my Facebook groups and my TH-cam channel I always cite you as the source and refer everyone to your TH-cam channel keep em coming
Outstanding job. Pretty close to how I do my comp brisket but you take it to another level. I'll employ these newly taught methods next weekend. Thanks.
That was a really good video and extremely informative. I just found your channel yesterday while watching all the YT cook off videos. You got my sub and vote, sir!
These ibca videos are awesome! Thanks for the info. Entering my first ibca later this year. Side note, I love making burgers with those brisket trimmings!
Sir,this was very well done. I enjoyed it very much. And that trim looked beautiful. Brother James sent me to check out your channel and so you know I have subscribed and am looking forward to seeing your other videos. 😃👍🔥
CJ, saw new vid from Brother James, he advised us that you know how to get it done, and he was spot on! amazing trim no doubt, but as a backyard BBQ'er, I felt the cuts : ) looking forward to more of your cooks
Great video! Learned a lot! Could you do a video on how you get/keep your slicing knife (and others I assume) so sharp? I don't think my slicing knife was as sharp as yours when mine was right out of the package. :-)
Easiest thing you can do is to figure out where your pit wants to run and then learn to cook at that temp. At comps I'm cooking at 290-300 for 5 hrs and at home 225-250 for 8 plus hrs.
I absolutely LOVE your videos! I can watch them over and over again and learn something new every time.
Wow! That is so awesome to hear Chef, we truly appreciate your support.
CJ, I have learned so much from your videos. I am embarrassed to say that I’ve been smoking meat for a long time but I could never cook brisket or ribs that I was satisfied with I cannot tell you how much I appreciate your time.
PS. I am still looking for a foster home.😆
Wow! I really appreciate hearing that Riki. Thank you so much for your continued support.
Yeah buddy........ you are going to be one of my brisket guru's..... I really gotta step my game up. Lol
lolol, happy to hear that man. Don't hesitate if you need something!
Guys, Mama and Papa Joes teaches a great class !!! i was at a very long hit or miss with my chicken..right out the gate walked second in chicken.... This video is exactly what he teaches... so if you have friends that are cooking then you need to send them to his videos... and if your even remotely local try t5o catch one of his classes.. they are the best at what they do...and that's Winning and Teaching..
Thanks a bunch John! Good to hear things are going well.
WOW great video thumbs up 👍 👌
Much appreciated Leonard!
The attention to detail is amazing!!
My Man!
Excellent trim CJ!
Thanks TM. A quality trim makes for beautiful slices!
I was just saying the last thing us bbq folk need is another brisket trimming video...... I sat here and watched this whole thing.....and then watched the backyard trim one as well. ...lololol......and now I feel like I need a designated "meat" ruler
lol... man I wish I could find a job trimming briskets, I'd work overtime!
most people pay to see this! thanks CJ!!
You know it man. Thanks
Learned tons from this video. Thanks for taking the time to make it.
I appreciate that Jaime.
Thanks so much I learned alot
Brisket Barber struck again
lololo.. Thanks Jason!
Guys I just wanted to thank you so much for the videos on trim a brisket for comp, I have been smoking for years and perfecting my BBQ I watch alot of the pros and I honestly want you to know by far hands down your instructions is above and beyond, we have our 1st comp coming up at the end of April and I have been saying over and over , how does fir it a box no way happening.
Well thanks to you I know and I am practicing on one tomorrow and DAMN you guys are awesome NOBODY TOUCHES FOR INSTRUCTION OUT THERE !!!!! Thanks for helping the new BBQ's
Also loved your ribs video also, if there is anything you can add for me I am all ears
Thank you Jeff
Waypoint BBQ New England
I appreciate that Jeffrey. Are you looking at KCBS styled comps?
Great demo ! Your knife skills and knowledge are amazing! Thanks CJ !
Thanks so much man.
Just wanted to let you know since I’ve patterned my trim after you I’ve gotten several compliments on my Facebook groups and my TH-cam channel I always cite you as the source and refer everyone to your TH-cam channel keep em coming
BJ! That is way too awesome! Great to hear man. Thanks a lot!
I learned so much I this one video! You are awesome bruh!
So happy to hear that spaige! Glad you enjoyed and thanks for watching!
Masterfull my man. I love it! 👊👊👊
Big Dawg! I'm honored to have you here bro!
Love this video! Thanks for sharing!
Thanks for watching!
Outstanding job. Pretty close to how I do my comp brisket but you take it to another level. I'll employ these newly taught methods next weekend. Thanks.
Thrilled that EE!
Greetings from 🇨🇦. Thank you for your Brisket Ted Talk! Wicked information and great flow. New sub 👍
Thanks for the sub DJ! Much appreciated.
That trim and size standard is awesome! The whole time you were trimming I wanted to see it cooked :D awesome content!
lol.... th-cam.com/video/LFjrXEWlLuU/w-d-xo.html
Excellent my brotha!!!!!!
Thanks
awesome
Thanks Bill.
That was a really good video and extremely informative.
I just found your channel yesterday while watching all the YT cook off videos. You got my sub and vote, sir!
Welcome aboard Travis! Thanks for subbing, glad you enjoyed the vid!
This is a very informative video Sir. One of the best brisket trimming videos I've seen. Like science class for BBQ!!! Keep up the good work!!!!!
Thanks, I love trimming briskets. I could do it for a living....lol.
Great video CJ, keep up the good work!!
Much appreciated.
Just subbed. Never seen this explain the way you did. That look darn good. Stay safe & take care of you all. Thanks for sharing eh :))
Thanks so much, glad you enjoyed.
Your welcome@@mamaandpapajoe
Great stuff. Definitely picked up a few things.
Great to hear.
Man what an awesome class will be using that this weekend CJ some great pointers.
Thanks Brian!
Amazing!! I can't wait to try this next brisket! Thank you for posting it! Will be subscribing for sure!!
Thanks for the sub!
Awesome content sir, thankyou!!!
We appreciate bro.
Awesome Clarence great tips really appreciate your videos...
Thanks Adam, be sure to stay tuned.
@@mamaandpapajoe who's Adam? lol
@@dannyrodriguez2330 lololol...Hell I don't know bro!
Wow!!🍺🍻🍺
Oh yeah!
Thanks for tips Boss awesome video (Subscribed)
Much appreciated!
Great stuff! Thanks CJ!
My pleasure.
These ibca videos are awesome! Thanks for the info. Entering my first ibca later this year. Side note, I love making burgers with those brisket trimmings!
That is awesome J. So much you can do with those trimmings.
Great Job CJ!
Thanks Ram.
Thanks really great video!
Glad you found it informative.
Sir,this was very well done. I enjoyed it very much. And that trim looked beautiful. Brother James sent me to check out your channel and so you know I have subscribed and am looking forward to seeing your other videos. 😃👍🔥
Thanks you so much Victor, plenty more to come. James is a YT beast man! lol
Great job! Cj
Thanks Rick
Great Job Bro🔥
Thanks Anthony, I'm looking for a job trimming briskets. lol
@@mamaandpapajoe ❤️
Yeah Bro…Your #TrimGame is second to none🔥
Great video
Thanks a lot man!
Artist.
That's what's up!
CJ, saw new vid from Brother James, he advised us that you know how to get it done, and he was spot on! amazing trim no doubt, but as a backyard BBQ'er, I felt the cuts : ) looking forward to more of your cooks
LOL... I know the feeling Rob, I've also got a less painful backyard trim out there. Thanks for stopping in and stay tuned for more.
Do you inject ?
Would love to see a brisket cook video . Your videos are so helpful best out there . Keep it coming guys
Yes Cristen, I inject. There are going to be some shoulders, chicken and brisket cooks coming up. Stay tuned and thanks.
Awesome way to explain the shrinking of the point. Do you see a major difference in a high end prime to the wagyu?
Thanks man! yes, because of fat content, the Wagyus will shrink more.
Great video! What is the final precooked weight of your comp trimmed briskets?
Great question Joe! it is usually right around 8 lbs... weight affected by overall thickness!
that last tip.... container. that's like --- like - Parliament Funkadelic there. Recognize.
lololol... you're too much man!
@@mamaandpapajoe no you are... Jerome... somebody bring us a mirror
Great video! Learned a lot! Could you do a video on how you get/keep your slicing knife (and others I assume) so sharp? I don't think my slicing knife was as sharp as yours when mine was right out of the package. :-)
lol... I use a simple hand held stone and a honing steel.
Great tips. Where did you get the Tupperware?
Thanks Andy, over the years I've found them at both my local Walmarts and HEBs. They measure something like 10X16X4.
How long do you cook the Brisket and temp? I never seen Brisket that big around here wow.
Easiest thing you can do is to figure out where your pit wants to run and then learn to cook at that temp. At comps I'm cooking at 290-300 for 5 hrs and at home 225-250 for 8 plus hrs.
Question, where do you stand on beef tallow on the butcher paper when you wrap?
I've never tried it but I like the idea.
Good day sir...
How much weight did you trim off from the 16lbs you started with?
Hey Adi, this was a comp trim, so it was a lot more aggressive. I removed about 8 lbs!
Cj is this the same way you would trim if you did a KCBS comp?
Great question Eric. No sir, the flat would be shorter because I would cut down would expose a lot more of the point (burnt ends).
what do you do with the scraps you trimmed off?
I've made Kebabs, burgers, carne guisado, tacos, beef tallow, lasagne... all on video Bill!
I have been looking for a pellet grill I’ve never used one but which one do you recommend and can you get a smoke ring
I love Traegers! They are awesome! Price range?
What sharpener do you use for your knives?
Nothing fancy bro, I use a Cheap stone and a honer.
@@mamaandpapajoe thank you
Whats the average size that you start off with, like how many pounds is it? Thanks
I average 15-16 lbs!
Do you cook hot and fast or low and slow ?
I'm a Warm and Quick man...290-300 degrees!
Do u vacuum seal the brisket after trimming or leave in tupperware?
I leave it in the tupperware after prepping.
@@mamaandpapajoe thanks! Great info, look forward to more ibca comp videos
About how wide are you leaving the brisket? 9"?
No more than 7.5 to 8 inches Danny.
th-cam.com/video/Gdm-NH_yJTo/w-d-xo.html
@@mamaandpapajoe Thank you so much my friend i appreciate it.
That's awesome but man that's a lot of trimming for only one section of meat
One of the evils of comp bbq. Thanks for watching David.