Howdy howdy Jeremy, Ben here in Texas. I’ve watched many of your videos this week and about to trim and smoke my first brisket. Thanks for the great content and info🤞
When I am not using the trimmings for hamburger meat I take the fat and all meat discards and render out the beef tallow. The chicharrones left over from the rendering are great chopped up as meat for tacos. A little chopped onion and cilantro, avocado slices, and Mexican salsa and you got a whole other meal. The tallow is liquid gold. It is great for french fries, making Mexican "gorditas", and any time you want a flavorful grease for cooking.
Thanks for sharing your skill with us grillheads. Cooking my second brisket in 2 days and this trim video has helped me a little, every time I watch a new video about trimming I pick up something new. My first brisket last month was the best beef I had ever tasted, cooked on a pellet grill for 16 hrs. Texas style.
I am going to be tackling my first brisket I in the next week or two. Your videos are super helpful. The way you approach everything with examples and comparisons between the three different groups of BBQ is so approachable. There’s no biases or slants. Just really good information of what to do and if you make a mistake, how to fix it.
I always leave the "mohawk" on with my Old Country Brazos in the backyard. Also, we tried the Lawrey's last time and no one preferred it over just regular salt and pepper. Something I started doing after your tallow vid. I put the white fat in an aluminum pan and let it render inside the smoker during the cook. I add the liquid rendered fat, or tallow, when I wrap. Perfection....You're the best for backard BBQ. Thanks for your channel. Headed to COSTCO now!
Great advice as always, thanks. Something that no one seems to mention with those tasty trimmings, I just season them up, throw them on the smoker with the brisket and have a snack during the brisket cooking process.
Don't have a smoker, so cooking brisket in oven at 225. Started with a 24 lber but didn't find your video until after trimming. 😢I did cut out big hard fat between the muscles. Quite a bit less wt. after trimming. Mine doesn't look as nice as yours but making it for soup kitchen lunch, so I don't think street folks will be critical. Practice makes perfect.
I want to thank you for your videos. I cooked my first brisket last weekend and it turned out spectacular. I knew what to do, and when to do it from watching your videos. Thanks again and jeep them coming.
I have tried this just a couple of weeks ago.. A friend who kinda often smoke a brisket said.. " why trim so much " .. i said i follow the pro heheh. and my first time smoke turns out Mad goood. My friend now following this technic as well. And the end we are selling good 👍👍👍 Thanks alot for all the Video. Mad Greetings from SEA!
Fantastic guide. I think a lot of backyard cooks overlook the trimming process and just want the meat on the smoker and get to drinking beer. I trimmed my last brisket (and did a pretty okay job for an amateur) and it disappeared as fast as I could slice it. I spent 20 minutes trimming just so I could be careful for both my hands and the brisket. The meatier trimmings I set aside and ended up cooking them on the grate so I could get a little preview of my rub's flavor.
Yeah, I went to many different sources and instructional videos on trimming when I did my first one. You're talking a huge chunk of delicious meat, and even Costco packers are $60+, local butcher was $120+. That's a lot of money to throw away by not taking the time to properly prepare that meat (6P... Proper Preparation Prevents Piss-Poor Performance).
My friend Drew taught me how to trim a brisket a day & a half ago. He said I have a loooonnng way to go before I do the brisket. I have never trimmed meat before & he said after 3 or 4 times demonstrating he said he’d be along side me when I trim the brisket when the time comes!
Excellent, as always. I’ve done just one brisket on my WSM. Fear resides in my heart!! I believe I’ll be using this video as my comfort zone whist wielding the knife. Thanks much.
I almost always separate the flat and the point before smoking. I still use an electric smoker setup that I have been using for about 10 years, so size matters. I also aggressively trim the brisket, especially the hard deckle fat in the point, as the point has plenty of embedded fat. My philosophy- If you don't want to eat it (the fat), don't cook it. Separating the flat and point can be intimidating if you don't know what you are doing. There are plenty of videos showing how to do this. If I'm doing a really nice prime grade brisket, I often make slices out of both the point and flat, which is feasible after a thorough trimming. Love your videos and tips.
that makes sense, especially if its a big brisket. you don't need the hard fat like you said. the meat already has enough fat in it. but it's hard to trim out that hard fat without destroying the integrity of the whole thing. that's one reason to separate everything. funny things is no matter how I do it, the flat at first seems moist, then it quickly seems to just dry out then you have to reheat it with broth to make it moist again. nothing wrong with that though. it's still good. it's just the fact that you have this super thick fatty part on one end, then a lean part that is much thinner on the other. how in the hell do you get both moist and evenly done right? I just don't worry about it much and do the whole thing and reheat the flat later with broth.
This vid is a godsend! I'm in Britain and ordered a packer from a London meat merchant which arrived last night (they are super rare here). Also managed to import some seasoned salt as well so will be using these trim techniques before a smoke tonight! Thanks for the upload! It's been so helpful!
Tell me about it! I managed to find a local butcher that will do me a full packer or just point end, around 4-5kg, but they only have one brisket per month, so i hope nobody else starts doing bbq around me! Took a while and lots of explanation, but def worth it. I ask them to leave all the fat on, so they usually knock half the price off when they weigh it for me. Sound guys! I'm Sheffield based
Would love to hear your thoughts on brisket selection and what to look for when trying to pick the best brisket at your local grocery store. Awesome channel and have learned tons of tips and techniques from watching your channel. Thanks for what you do.
I would love to see you do a brisket on a weber smokey mountain. I'm wondering what your trimming process would look like for that time of smoker. Less convection so you leave the mohawk?
I have a wsm also and would really love to see Jeremy's approach from trimming to seasoning to wood and fuel selection. I've done 5 or 6 overnight, 16 hour cooks and my family and friends love the results but I know Jeremy would knock it out of the park!
It’s going to be the same as Jeremy showed in this video. WSM is a backyard smoker. You don’t want to leave anymore fat on not do you want to take any more meat off. The WSM has very little convection, it’s basically an oven.
@@CallSaul489 I disagree with your analogy to an oven. I've cooked alot of brisket on a 22 inch wsm and I have to tell you that, for brisket, it's competitively close to my 36 inch Lang, offset.
@@whysoserious6997 Hey King Small.... You're embarrassing yourself trying to tell me something like that. But then again with a name like King Small, it sounds like you have something more personal be embarrassed about than your off the cuff comment about smoking anything..... besides a cigarette.
Jeremy, Thanks for the lesson. The one tip that really helped me (though there are many) is to poke at the meat to gauge the fat thickness and toughness. Thanks again for all the info about BBQ. Experience is priceless.
Love the video! I have watched several trimming videos in the past is this one is excellent. I would love to see a video on picking a brisket at the store ;). I always struggle at costco.
I always get overly nervous about trimming brisket (I'm better at smoking than trimming) but this is the best guide I've seen. You've given me some confidence. I think I'm going to make one for our tailgate soon. Heartfelt thanks.
Old Dog New Tricks thanks for the great video on trimming a whole brisket at 65 years old its my first. Using a Traeger want go full Texas except wont be using a log offset smoker any thoughts on rubs?
Best video on the topic. Thank you for making the distinction between restaurants using huge offset smokers and those of us using a backyard grill with barely enough room to fit the brisket!
thank you for this vid, as an amateur smoker i am still learning, but what do you do with the end of the point? what i call "the knuckle" it's like a pointy part literally hanging off the point of the brisket.
I take those larger chunks of trimmings and place them on the smoker next to the briskets for a few hours, with rub. After a few hours of smoke, it makes for a delicious burnt end snack during the brisket cook for me.
Interested in your thoughts on trimming the fat between the point and flat, how deep and aggressive would you go with removing that? I’ve had some so thick that removing it almost creates a very large flap
I've got an old country pecos (backyard Style) and just cut the flat off, then cook the point and flat separate...keeps the surface area roughly equal. Same with spare ribs backyard style, cut them into 4 bone slabs, it helps to cook quicker and portioned better, can't eat a whole slab of spares in one setting
So I used your video learn how to trim it, and your other video with 12 mistakes I think it was of when to wrap and I'm almost to that point got fat looks about rendered and really good. So thank you very much. Cuz this is only my second time doing a brisket. And I also changed up my fire management to what you suggested in another video and my temps are more constant and I'm not using as much material. So thank you very much for that too
Do you have a video of how to portion Brisket? I just cook for my wife and dog. I would like to know how to portion a trimmed Brisket for multiple small cooks.
I’d love to see what you’d do to trim, prepare, and set the brisket if you used a Big Green Egg. Ex: Can’t set to point “towards” the fire/heat as it sits on top of the heat. Would you trim differently?
Great video. Seems like everyone just showed how to season, and cook. I think I’ll stop before trimming the mohawk as you called it. I’d love to see some recipes for the trimmings that you can cook beside the brisket. I’m sure there are plenty out there though.
I'm going to smoke/cook my first brisket on my Pit Boss 540 , the only prime brisket I could find locally was at a beef farmer where we buy our meet and eggs. The brisket is 6 lbs which is small compared to what I see here on TH-cam. Is there more of a danger of messing it up compared to a bigger piece of brisket?
Would love to see a comparison between woods as far as seasoned vs fresher vs the logs some of us have to buy from home depot that come in 20 lb bags where we have no idea how dry or old it is. Does the flavor change with those and do they require different burning methods?
I'm glad you made the point on pellet smokers being called convections. Technically they are just that but, I have a very small offset and a vertical pellet smoker and get just as much, if not more, air flow from the offset.
Have you done a test cooking a separated brisket vs not separating them? I typically separate them because 1) it cuts down the cook time drastically, and 2) the point and flat cook at different rates so it just makes things easier for me to not overcook one end waiting for the other to finish. I have never tested them simultaneously though and have not seen any videos on it. I know one theory for keeping it together is that the point fat dispurses into the flat but is that really true? They're separated by a wall of fat so it doesn't make sense to me that they would really affect each other.
I really enjoy watching your videos and how that you've improved over the last couple of years in your art. I know everyone who has worked with brisket for any amount of time knows who Aaron Franklin is. In his Master Series he leaves the fat below the point (where the burnt end are) on during the cook to protect the point during the cook and tosses it during the trimming process (at least in this series). I say "in this series" because in a video from a few years ago he trimmed out more of the fat the even removed the point that would be used for burnt ends. Aaron is quite modest in making it known that his techniques are always improving. Anyway, I think this idea of using the fat to protect this part of the point is a great idea that I look forward to trying.
You mentioned about not digging out that chunk of fat on the "meat side" (isn't that called the deckle?). I am a novice brisket cooker but my research seemed to say consistently that the deckle won't render properly and you should remove it. Do you compromise the integrity of the met by digging that out or leave it even though its not going to render down?
long time follower here Jeremy. I feel like I've seen you trim briskets and talk about it in so many videos that I already knew exactly what you were going to do, but awesome video, regardless!
You are a great teacher! How much fat do you think you actually trim off a 14lb brisket? Like in pounds im just curious it always seems like a lot of the weight.
It's funny that you make this video now. I did my very first brisket video last weekend. I said on my video that I wasn't gonna record myself trimming the brisket because it was my first, if you wanna learn how to trim one watch Jeremy Yoder from Mad Scientist BBQ. Anyway, great video as always. Have a great weekend my friend 🍺
First off, your videos are so great and informative. The amount of detail you put into each topic is full of information and is greatly appreciated for those of us simply trying to experiment with barbeque in our own backyards. Keep doing what you do, good sir. So much for many to learn from you.
Love the “Rule of Thumb”! Never thought of that and will certainly use that on my next one. Hard to believe there were no outtakes on this one, lol!! Thanks!
I just trim to freshen the fat. A little bit thicker fat isn't a big problem, is it? In the spots where it's extremely thick, I take some off. Generally, I just take a fairly thin layer off to get rid of the discoloured fat on top....especially on a wagyu brisket. The broken down fat adds so much juiceiness to the brisket.
Jeremy I have been waiting for such a video on how to trim a brisket. I like how you explain every step you take. It just makes it easier to know where to cut so you actually end up with something to smoke. Thanks again!👍🏻
Great video as always, the only thing I do differently for a home/backyard trim is I completely trim the fat off the point, there is enough marbling to still be moist but it allows for complete bark on all sides for better burnt ends. To note: these days I primarily use a drum smoker running hot at fast at 400-450f and knock out an outstanding brisket using the tallow wrap method in about 5 hours with a 5+ hour rest.
If you leave the fat side untouched such as not trimming down to 1/4in have you found that increases your total smoking time? Ie does thick fat really slow down total cooking time?
What do you do with all the excess fat or meat you trim off? I am familiar with saving fat for other dishes but is that meat good for beef tips or other similar recipes?
I have a Lang offset smoker and a pit boss pellet smoker . What temps should I cook realistically on each? I been running 225 on each. The Lang is 48" 10 cubic feet .
Great video here. Have a workhorse 1975 on the way to add to my collection and expect to be cooking more brisket soon. Thanks! I'm going to add a link to this in my brisket failure video.
Great info but the best part (that could be is own video, hint hint) was knowing the trimmings were going to be used for another purpose. I don't do enough briskets to get enough fresh trimmings for chili or burgers. But in the long run, I believe I could tightly wrap or vacuum pack and freeze enough for a future purpose. Right now, I use a small foil pan or foil boat to render the tallow for basting. I leave the trimmings to cook like jerky them given to my dog for treats. That may make you cringe but the two and four footed family members love it. Thanks for another great video with great explanations as always.
Amazing video! Butcher approved. Highly recommend trying out an eight inch bullnose scimitar. Slight weight increase and belly makes makes trimming even easier.
This was such a good tutorial. I wish I'd watched it before I did my first brisket, most of which turned into taco meat. Then for my second one, I went in the opposite direction and didn't trim anything. Yeah, so, pretty fatty and I'm sure most of my guests only took one slice because of that. This time (number three), I'm going to try to trim just enough to create that nice bark and leave some room for burnt ends. Thanks, Mad Scientist!
Content idea, could we get a 2hr+ video (or a 'mini series') of everything a first time smoker would need from start to finish? Something clearly labeled as 'First time smokers pt 1 of 9' or something Intro. Everything necessary to make a brisket, and what you're looking for in the tools 1. How to pick out a good brisket from the butcher/grocer 2. Trim and shape, what the end product should look like, knife tips 3. Making and applying both a basic rub a BBQ rub 4. Smoker temperatures (pre-temp, cooking temp, resting temp), wood type used, size of wood (weight?) 5. Positioning of the brisket, when you can flip, how often you should or shouldn't open the door 6. Time interval on how often you have to put in new wood, check the brisket to hydrate 7. When do you pull it out to wrap, differences in tallows, whether to or not to use tallow 8. When is it done, how to do you rest it (wrap, temp, duration, in the oven?) 9. Presenting the brisket, how do you cut it, best pieces, tips & tricks Love your videos, you've convinced me to get a smoker!
Hi brother how you doing I like to ask you how I can freeze brisket wen you don cooking have you ever done that like won you order from Franklin I hope you can help thanks for oll your video
I score the brisket for the customers that love fatty brisket. I'll trim only a .25 inch and go .25 into the meat. Make sure I season in between the cross cut sections well into the meat. Always excellent.
So my briskets have been turning out pretty good but I never trim them very well. Have just been half assing it the past few months. Tomorrow going to do a proper trim like this. Thanks for the lesson Jeremy. You have definitely helped turn me into the family designated bbqer. Have to send it with my mom or mail it to her when she goes on work trips (she’s a travel nurse). Bbq places are a bit too hot or miss.
Mom said it's my turn to get pinned.
Best to never disagree with mom
@@MadScientistBBQ jeremy yoder
😂😂😂💯
im sorry
Howdy howdy Jeremy, Ben here in Texas. I’ve watched many of your videos this week and about to trim and smoke my first brisket. Thanks for the great content and info🤞
I was on the toilet watching random videos and then this one popped up, now I’m at Costco buying a brisket. The internet is a strange thing
When I am not using the trimmings for hamburger meat I take the fat and all meat discards and render out the beef tallow. The chicharrones left over from the rendering are great chopped up as meat for tacos. A little chopped onion and cilantro, avocado slices, and Mexican salsa and you got a whole other meal. The tallow is liquid gold. It is great for french fries, making Mexican "gorditas", and any time you want a flavorful grease for cooking.
Thanks for sharing your skill with us grillheads. Cooking my second brisket in 2 days and this trim video has helped me a little, every time I watch a new video about trimming I pick up something new. My first brisket last month was the best beef I had ever tasted, cooked on a pellet grill for 16 hrs. Texas style.
I am going to be tackling my first brisket I in the next week or two. Your videos are super helpful. The way you approach everything with examples and comparisons between the three different groups of BBQ is so approachable. There’s no biases or slants. Just really good information of what to do and if you make a mistake, how to fix it.
I just put my first brisket on the smoker 🤞
Every brisket I cook I find myself coming back to watch your videos and seem to be getting better every time. I’m on my 5th brisket
I always leave the "mohawk" on with my Old Country Brazos in the backyard. Also, we tried the Lawrey's last time and no one preferred it over just regular salt and pepper. Something I started doing after your tallow vid. I put the white fat in an aluminum pan and let it render inside the smoker during the cook. I add the liquid rendered fat, or tallow, when I wrap. Perfection....You're the best for backard BBQ. Thanks for your channel. Headed to COSTCO now!
Great advice as always, thanks. Something that no one seems to mention with those tasty trimmings, I just season them up, throw them on the smoker with the brisket and have a snack during the brisket cooking process.
I do exactly the same I called them pit master lunch and companion snacks.
@@JuanVanDusen very nice, I've never seen a TH-camr mention doing that, it's always for use with burgers or sausages. Very underrated it would seem.
Sounds like a good idea. I'm trying that this weekend since my trimmings always go to waste in my freezer.
You won't regret it. Early bonus smoked beef, what's not to love?!
Don't have a smoker, so cooking brisket in oven at 225. Started with a 24 lber but didn't find your video until after trimming. 😢I did cut out big hard fat between the muscles. Quite a bit less wt. after trimming. Mine doesn't look as nice as yours but making it for soup kitchen lunch, so I don't think street folks will be critical. Practice makes perfect.
Skip to the 10 minute mark to get to the real point of the video
Thank you
🥇
I can watch brisket trimming for days. As a LEO, after a craptacular call, I’ll pull this out and woosaw!
I know this guy talks way to much before he gets to the point of the video
And even when he starts to trim he stops trimming and keeps talking a lot
Was just gonna comment that half the video was him talking about nothing. Get to the point.
I want to thank you for your videos. I cooked my first brisket last weekend and it turned out spectacular. I knew what to do, and when to do it from watching your videos. Thanks again and jeep them coming.
Randy what kind of smoker do you use?
I have tried this just a couple of weeks ago.. A friend who kinda often smoke a brisket said.. " why trim so much " .. i said i follow the pro heheh.
and my first time smoke turns out Mad goood.
My friend now following this technic as well.
And the end we are selling good 👍👍👍
Thanks alot for all the Video.
Mad Greetings from SEA!
One of the best trim videos out there. Great explanation of the how-to and reason-why for trimming a brisket.
Fantastic guide. I think a lot of backyard cooks overlook the trimming process and just want the meat on the smoker and get to drinking beer. I trimmed my last brisket (and did a pretty okay job for an amateur) and it disappeared as fast as I could slice it. I spent 20 minutes trimming just so I could be careful for both my hands and the brisket. The meatier trimmings I set aside and ended up cooking them on the grate so I could get a little preview of my rub's flavor.
Yeah, I went to many different sources and instructional videos on trimming when I did my first one. You're talking a huge chunk of delicious meat, and even Costco packers are $60+, local butcher was $120+. That's a lot of money to throw away by not taking the time to properly prepare that meat (6P... Proper Preparation Prevents Piss-Poor Performance).
Trimming seems to be the difference between a novice and someone that makes good brisket
Yes and you can just render the trimming into tallow it's great for lots of things and I mean I paid for the fat I'm gonna use the fat is my thought
Have a few cuts of brisket from a home kill. Thought I could just whack em in and they'd come out right in the end. This was very informative, thanks.
Thanks. I found this trimming video to the best for me. The breakdown between backyard trimming and restaurant trimming was very helpful. 👍🏾
My friend Drew taught me how to trim a brisket a day & a half ago. He said I have a loooonnng way to go before I do the brisket. I have never trimmed meat before & he said after 3 or 4 times demonstrating he said he’d be along side me when I trim the brisket when the time comes!
Excellent, as always. I’ve done just one brisket on my WSM. Fear resides in my heart!! I believe I’ll be using this video as my comfort zone whist wielding the knife. Thanks much.
Thank you sir. Another great video. Ur right there with Malcolm as my favorites. Thanks again for ur time
I followed your advice and just smoked the best Brisket ive ever done in my entire life. Thank you sir. You are a scholar @MadScientistBBQ
Best video I’ve seen teaching how to trim a brisket. Thanks a lot
I was worried about leaving on that mohawk and now Im glad I did. Great trimming vid. Jeremy
I almost always separate the flat and the point before smoking. I still use an electric smoker setup that I have been using for about 10 years, so size matters. I also aggressively trim the brisket, especially the hard deckle fat in the point, as the point has plenty of embedded fat. My philosophy- If you don't want to eat it (the fat), don't cook it. Separating the flat and point can be intimidating if you don't know what you are doing. There are plenty of videos showing how to do this. If I'm doing a really nice prime grade brisket, I often make slices out of both the point and flat, which is feasible after a thorough trimming. Love your videos and tips.
that makes sense, especially if its a big brisket. you don't need the hard fat like you said. the meat already has enough fat in it. but it's hard to trim out that hard fat without destroying the integrity of the whole thing. that's one reason to separate everything. funny things is no matter how I do it, the flat at first seems moist, then it quickly seems to just dry out then you have to reheat it with broth to make it moist again. nothing wrong with that though. it's still good. it's just the fact that you have this super thick fatty part on one end, then a lean part that is much thinner on the other. how in the hell do you get both moist and evenly done right? I just don't worry about it much and do the whole thing and reheat the flat later with broth.
This vid is a godsend! I'm in Britain and ordered a packer from a London meat merchant which arrived last night (they are super rare here). Also managed to import some seasoned salt as well so will be using these trim techniques before a smoke tonight! Thanks for the upload! It's been so helpful!
Tell me about it! I managed to find a local butcher that will do me a full packer or just point end, around 4-5kg, but they only have one brisket per month, so i hope nobody else starts doing bbq around me! Took a while and lots of explanation, but def worth it. I ask them to leave all the fat on, so they usually knock half the price off when they weigh it for me. Sound guys! I'm Sheffield based
Hey guys, fellow UK smoker here...
London based, any tips on where to source one ?
@@k2vehlondon249 Turner and George mate. St John Street. Apologies for the late reply but doing the brisket 😂
@@bodacious1uk Turner and George do an untrimmed packers for about 60quid for 6 kg. Free delivery. Not cheap but quality cut.
@@AlphaBravoCheeseCake right on mate, so what time should I be over then ?
Looking forward to having our brisket together.
Cheers
Ok last post... i couldn't get enough... Best breakdown on TH-cam hands down... Thanks J!!!
Would love to hear your thoughts on brisket selection and what to look for when trying to pick the best brisket at your local grocery store. Awesome channel and have learned tons of tips and techniques from watching your channel. Thanks for what you do.
I would love to see you do a brisket on a weber smokey mountain. I'm wondering what your trimming process would look like for that time of smoker. Less convection so you leave the mohawk?
I have a wsm also and would really love to see Jeremy's approach from trimming to seasoning to wood and fuel selection. I've done 5 or 6 overnight, 16 hour cooks and my family and friends love the results but I know Jeremy would knock it out of the park!
It’s going to be the same as Jeremy showed in this video. WSM is a backyard smoker. You don’t want to leave anymore fat on not do you want to take any more meat off. The WSM has very little convection, it’s basically an oven.
@@CallSaul489 I disagree with your analogy to an oven. I've cooked alot of brisket on a 22 inch wsm and I have to tell you that, for brisket, it's competitively close to my 36 inch Lang, offset.
@@CallSaul489 you are lost when it comes to smoking meat on a wsm
@@whysoserious6997 Hey King Small.... You're embarrassing yourself trying to tell me something like that. But then again with a name like King Small, it sounds like you have something more personal be embarrassed about than your off the cuff comment about smoking anything..... besides a cigarette.
Jeremy, Thanks for the lesson. The one tip that really helped me (though there are many) is to poke at the meat to gauge the fat thickness and toughness. Thanks again for all the info about BBQ. Experience is priceless.
Jeremy you've helped my bbque go from good to great in just a matter of watching your videos. Thank you!
great tip about larger offsets i just built a 750 and the airflow is so much it does behave very different.
@@BBQcheese it’s a 90 degree 12” reduced to a 10” I copied mobergs stack style.
Love the video! I have watched several trimming videos in the past is this one is excellent. I would love to see a video on picking a brisket at the store ;). I always struggle at costco.
Doesn't matter; just get one with the latest date on it! Most all are trimmed the same unless you want more/less weight.
I always get overly nervous about trimming brisket (I'm better at smoking than trimming) but this is the best guide I've seen. You've given me some confidence. I think I'm going to make one for our tailgate soon. Heartfelt thanks.
Good video. Ive watched your other trimming videos and this one answers the most questions
Thanks for doing this video. Not heard others discuss home, competition, and restaurant differences.
Old Dog New Tricks thanks for the great video on trimming a whole brisket at 65 years old its my first. Using a Traeger want go full Texas except wont be using a log offset smoker any thoughts on rubs?
Best video on the topic. Thank you for making the distinction between restaurants using huge offset smokers and those of us using a backyard grill with barely enough room to fit the brisket!
thank you for this vid, as an amateur smoker i am still learning, but what do you do with the end of the point? what i call "the knuckle" it's like a pointy part literally hanging off the point of the brisket.
Your videos are so helpful. Much thanks. Keep up the great work! (says guy looking forward to trimming his next brisket.)
I take those larger chunks of trimmings and place them on the smoker next to the briskets for a few hours, with rub. After a few hours of smoke, it makes for a delicious burnt end snack during the brisket cook for me.
Interested in your thoughts on trimming the fat between the point and flat, how deep and aggressive would you go with removing that? I’ve had some so thick that removing it almost creates a very large flap
I've got an old country pecos (backyard Style) and just cut the flat off, then cook the point and flat separate...keeps the surface area roughly equal. Same with spare ribs backyard style, cut them into 4 bone slabs, it helps to cook quicker and portioned better, can't eat a whole slab of spares in one setting
Man that trim makes me wanna cook flounder. Gosh what a beautiful trim!!
One of lifes great struggles, how much is too much and how much is too little. Really great video, you have made a new fan.
So I used your video learn how to trim it, and your other video with 12 mistakes I think it was of when to wrap and I'm almost to that point got fat looks about rendered and really good. So thank you very much. Cuz this is only my second time doing a brisket. And I also changed up my fire management to what you suggested in another video and my temps are more constant and I'm not using as much material. So thank you very much for that too
Thank you, this is the clearest, most understandable brisket trim vid I have ever seen
Do you have a video of how to portion Brisket? I just cook for my wife and dog. I would like to know how to portion a trimmed Brisket for multiple small cooks.
I’d love to see what you’d do to trim, prepare, and set the brisket if you used a Big Green Egg. Ex: Can’t set to point “towards” the fire/heat as it sits on top of the heat. Would you trim differently?
Great video. Seems like everyone just showed how to season, and cook. I think I’ll stop before trimming the mohawk as you called it. I’d love to see some recipes for the trimmings that you can cook beside the brisket. I’m sure there are plenty out there though.
So, for a small pellet smoker, would you leave the part that is going to make burnt ends?
I've learned that trimming briskets can also help cut down on smoking time, 💯👍and that's always a PLUS.💯💯💯
Absolutely appreciate yours and Mr Soo's videos. You both have great content. Much greatly appreciated
I'm going to smoke/cook my first brisket on my Pit Boss 540 , the only prime brisket I could find locally was at a beef farmer where we buy our meet and eggs. The brisket is 6 lbs which is small compared to what I see here on TH-cam. Is there more of a danger of messing it up compared to a bigger piece of brisket?
Would love to see a comparison between woods as far as seasoned vs fresher vs the logs some of us have to buy from home depot that come in 20 lb bags where we have no idea how dry or old it is. Does the flavor change with those and do they require different burning methods?
Older, dryer wood burns cleaner and has better smell and taste in the food.
Nobody is gonna quiz you if you make good BBQ lol.. I love it J, thanks!!
I'm glad you made the point on pellet smokers being called convections. Technically they are just that but, I have a very small offset and a vertical pellet smoker and get just as much, if not more, air flow from the offset.
Have you done a test cooking a separated brisket vs not separating them? I typically separate them because 1) it cuts down the cook time drastically, and 2) the point and flat cook at different rates so it just makes things easier for me to not overcook one end waiting for the other to finish. I have never tested them simultaneously though and have not seen any videos on it. I know one theory for keeping it together is that the point fat dispurses into the flat but is that really true? They're separated by a wall of fat so it doesn't make sense to me that they would really affect each other.
I really enjoy watching your videos and how that you've improved over the last couple of years in your art. I know everyone who has worked with brisket for any amount of time knows who Aaron Franklin is. In his Master Series he leaves the fat below the point (where the burnt end are) on during the cook to protect the point during the cook and tosses it during the trimming process (at least in this series). I say "in this series" because in a video from a few years ago he trimmed out more of the fat the even removed the point that would be used for burnt ends. Aaron is quite modest in making it known that his techniques are always improving. Anyway, I think this idea of using the fat to protect this part of the point is a great idea that I look forward to trying.
You mentioned about not digging out that chunk of fat on the "meat side" (isn't that called the deckle?). I am a novice brisket cooker but my research seemed to say consistently that the deckle won't render properly and you should remove it. Do you compromise the integrity of the met by digging that out or leave it even though its not going to render down?
long time follower here Jeremy. I feel like I've seen you trim briskets and talk about it in so many videos that I already knew exactly what you were going to do, but awesome video, regardless!
You cut off the burnt ends!!!
LOL! Thanks for explaining the different trims styles for the large v small cookers; very useful info, there.
You are a great teacher! How much fat do you think you actually trim off a 14lb brisket? Like in pounds im just curious it always seems like a lot of the weight.
It's funny that you make this video now. I did my very first brisket video last weekend. I said on my video that I wasn't gonna record myself trimming the brisket because it was my first, if you wanna learn how to trim one watch Jeremy Yoder from Mad Scientist BBQ. Anyway, great video as always. Have a great weekend my friend 🍺
Gettin ready to trim my first brisket , complete rookie. Great video , a lot of practical tips , I'm going to have it playing while I trim!👍👍
First off, your videos are so great and informative. The amount of detail you put into each topic is full of information and is greatly appreciated for those of us simply trying to experiment with barbeque in our own backyards. Keep doing what you do, good sir. So much for many to learn from you.
Love the “Rule of Thumb”! Never thought of that and will certainly use that on my next one. Hard to believe there were no outtakes on this one, lol!! Thanks!
Just never say that to a feminist
Awesome vid and lots to remember, but I'm looking forward to trimming and smoking my first brisket!👍👍
I just trim to freshen the fat. A little bit thicker fat isn't a big problem, is it? In the spots where it's extremely thick, I take some off. Generally, I just take a fairly thin layer off to get rid of the discoloured fat on top....especially on a wagyu brisket. The broken down fat adds so much juiceiness to the brisket.
Jeremy I have been waiting for such a video on how to trim a brisket. I like how you explain every step you take. It just makes it easier to know where to cut so you actually end up with something to smoke. Thanks again!👍🏻
Great video as always, the only thing I do differently for a home/backyard trim is I completely trim the fat off the point, there is enough marbling to still be moist but it allows for complete bark on all sides for better burnt ends. To note: these days I primarily use a drum smoker running hot at fast at 400-450f and knock out an outstanding brisket using the tallow wrap method in about 5 hours with a 5+ hour rest.
If you leave the fat side untouched such as not trimming down to 1/4in have you found that increases your total smoking time? Ie does thick fat really slow down total cooking time?
What do you do with all the excess fat or meat you trim off? I am familiar with saving fat for other dishes but is that meat good for beef tips or other similar recipes?
What is the brisket is too large for a smoker? (working with a 30in vertical and have an 18lb Waygu brisket)
Where does a 250 gallon direct flow fit in, huge amounts of air like a 500 gallon or closer to a backyard/patio smoker?
For a pallet smoker, do we smoke fat up or down? Thanks
I have a Lang offset smoker and a pit boss pellet smoker . What temps should I cook realistically on each? I been running 225 on each. The Lang is 48" 10 cubic feet .
Great video here. Have a workhorse 1975 on the way to add to my collection and expect to be cooking more brisket soon. Thanks! I'm going to add a link to this in my brisket failure video.
1) Where did you get this brisket? Relatively clean looking to start with. 2) What do you use to sharpen knives?
Building a 250gal reverse flow smoker….would it be closer to your 500gal or a backyard style?
great video. i am smoking one this weekend and this video was a huge help. thank you
how many people signed up for your bbq class in simi valley? and why were you back in sim valley? thanks
Best trimming video I've seen. I've been waiting for years to get one that's this comprehensive yet easy to follow. Thank you.
Love your videos. They are the best instructional BBQ videos on youtube. Seriously.
Thank you for the detailed steps in trimming! Can't wait to up my game!
So with the boning knife you linked, do you prefer flexible or the non flexible? Thanks
Great info but the best part (that could be is own video, hint hint) was knowing the trimmings were going to be used for another purpose. I don't do enough briskets to get enough fresh trimmings for chili or burgers. But in the long run, I believe I could tightly wrap or vacuum pack and freeze enough for a future purpose. Right now, I use a small foil pan or foil boat to render the tallow for basting. I leave the trimmings to cook like jerky them given to my dog for treats. That may make you cringe but the two and four footed family members love it.
Thanks for another great video with great explanations as always.
I find it ironic that Jeremy Yoder, doesnt have a Yoder smoker
Haha it is ironic. But that’s how it goes I guess
@@MadScientistBBQ You should get their YS640 and do a review...then you can say you have one in the stable. Its a fairly innovative pellet grill.
They haven't sponsored him, yet.
Would you consider a 120 gallon offset a large offset?
How often do you sharpen your trimming knife?
Best trimming video around. Wish I had seen it an hour earlier before I trimmed.
This Guy's a Samurai! That's an amazing looking Brisket.
Amazing video! Butcher approved. Highly recommend trying out an eight inch bullnose scimitar. Slight weight increase and belly makes makes trimming even easier.
This was such a good tutorial. I wish I'd watched it before I did my first brisket, most of which turned into taco meat. Then for my second one, I went in the opposite direction and didn't trim anything. Yeah, so, pretty fatty and I'm sure most of my guests only took one slice because of that. This time (number three), I'm going to try to trim just enough to create that nice bark and leave some room for burnt ends. Thanks, Mad Scientist!
Content idea, could we get a 2hr+ video (or a 'mini series') of everything a first time smoker would need from start to finish? Something clearly labeled as 'First time smokers pt 1 of 9' or something
Intro. Everything necessary to make a brisket, and what you're looking for in the tools
1. How to pick out a good brisket from the butcher/grocer
2. Trim and shape, what the end product should look like, knife tips
3. Making and applying both a basic rub a BBQ rub
4. Smoker temperatures (pre-temp, cooking temp, resting temp), wood type used, size of wood (weight?)
5. Positioning of the brisket, when you can flip, how often you should or shouldn't open the door
6. Time interval on how often you have to put in new wood, check the brisket to hydrate
7. When do you pull it out to wrap, differences in tallows, whether to or not to use tallow
8. When is it done, how to do you rest it (wrap, temp, duration, in the oven?)
9. Presenting the brisket, how do you cut it, best pieces, tips & tricks
Love your videos, you've convinced me to get a smoker!
Wow I really like this idea
Hi brother how you doing I like to ask you how I can freeze brisket wen you don cooking have you ever done that like won you order from Franklin I hope you can help thanks for oll your video
I just found your channel and am loving it, keep it up! Do you have a video on what to do with the trimmings?
I score the brisket for the customers that love fatty brisket. I'll trim only a .25 inch and go .25 into the meat. Make sure I season in between the cross cut sections well into the meat. Always excellent.
This guy is so good. Simple effective and not condescending. Guy is like to have a beer with.
How much did you cut off? If it weighed 15 lbs before trimming, what did it weigh after?
So my briskets have been turning out pretty good but I never trim them very well. Have just been half assing it the past few months. Tomorrow going to do a proper trim like this. Thanks for the lesson Jeremy. You have definitely helped turn me into the family designated bbqer. Have to send it with my mom or mail it to her when she goes on work trips (she’s a travel nurse). Bbq places are a bit too hot or miss.
Great video! I have always second guessed the trim. With experience comes knowledge
Just in time! I have brisket on cutting board as I type this. Thanks for your good work :)