I Didn't Trim This Brisket Before Smoking It And This Happened - Smoked Brisket Recipe
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- เผยแพร่เมื่อ 5 ก.ย. 2022
- I didn't trim this brisket before smoking it and this happened! I've been wondering what would happen if I didn't trim a brisket? I'm talking just take it out of the packaging, a little binder, some seasoning and right into the smoker. On this video, I did just that and the results of this smoked brisket will amaze you.
Thanks for watching
Smokin' Joe
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Thank you for watching this untrimmed brisket video. Check out this video next where I smoked a brisket on my 1962 Weber Kettle. th-cam.com/video/5afJEZcmak4/w-d-xo.html
Brother I wish I could cook like you I would have my wife on cloud nine. HOW could you not love this man laid back and can cook!
Too much fat not the cook the brisket! well both really!
I use my Weber kettle for smoking. I have never used the smoker I bought 4 years ago...
Trimming it, and then cooking the Trimmings with it works really good too! You get all the flavor, but it's already been cleaned! All the flavor, but the works been done!
What was your average cooking temperature?
I like this guy. He isn't so full of himself that he will try other things to see for himself. Many of these backyard cooks act like they are culinary gods and don't dare contradict them. As a father of a trained Chef, this gentleman has my respect.
Absolutely. A closed mind cannot grow, learn and evolve.
And save that delicious fat. I use it for tacos and the shells,sauces and other things. It is liquid gold.
Man, I TOTALLY agree!!! With everything your comment stated.
Nice job and a beautiful looking piece of meat
I’ve been smoking briskets for almost 15 years. I have never trimmed a brisket. I have never had a bad brisket from not trimming. When I first seen people trim them it freaked me out because you lose the flavor. For me anyways. Great video. Glad you finally tried it.
Same. My dad use to smoke lots of briskets and I honestly can not remember him trimming the fat off. I only started trimming the fat after the wife commented about all the fat while I seasoned it.
@@clos5700 that’s why a lot of these people go from a 17lb brisket to 13lb. They trim off so much fat they leave the meat exposed then they have to add fat to make it juicy lol. Blows my mind
30 years, never trimmed one in my life.
Same here. Never understood why theses "professionals" think it is necessary.
@@paullopez6620 My guess it comes from the "fat is bad for you" movement. The first time I saw someone trim a brisket...only to re-add tallow later to keep it moist I was like, well this is the dumbest thing I've seen today.
No fat, no flavor. Mouth watering video sir.
Thanks for watching 👍
Exactly!
My dad and I owned and operated a BBQ in K C Ks for 50 years. I did the smoking for 35 years. I never trimmed a brisket and we smoked 3 cases a day. We trimmed it before we threw it on the slicer. The brisket you smoked was a beautiful thing!
What is the name of your BBQ, I live in Kansas City
@@bluebeans2427 or for making talo
@@Mike-oh9yg Ronnie's House of Lies and Phantom BBQ. Could never find the place though.
We use our trimmings in our deer burger and bologna
You had me smiling at "house of lies " .... laughter ensued at phatom bbq
Everytime I saw a brisket being trimmed I thought why are you doing that, after all you are cooking it for a minimum of 9 hours, so it's almost a guarantee it will render, and be the juiciest brisket you could hope for. Joe, you just proved my point, and I would give it a 10! Thanks for giving it a shot.
I do not have a smoker so I trim but yes leave it on if smoking but desilver the other side for better marinated flavor
I put my brisket in an aluminum roasting pan from the dollar tree and cover it with tin foil. To catch all the juice that comes out. I pour it into a jar and allow it to separate. There's a wonderfully Rich beef stock that settles to the bottom. I mix it in with my favorite barbecue sauce . And sometimes I'll some for making a fantastic beef gravy. Left over brisket with mash potatoes and gravy is just about as good as barbecued brisket.
Just put it in the oven at that point this is bbq homes!
@@allupinya5938
I sear it over the fire first . And the smoke still gets into the pan . But after a good searing you can finish it off in the oven. I've done it that way when the weather was crappy.
Wow! You shole know how to eat!! Sounds tasty!
I'm definitely gonna try adding the juice to my barbecue sauce next time I make a brisket that sounds amazing
I also use a cheap roasting pan for the first half of the smoke but I don’t cover it. Good gravy
I just smoked my very first brisket this past weekend after purchasing a pellet grill a couple of weeks ago. After watching this, I decided to try it without trimming it. Boy, am I glad I went that route! It was so much more flavorful than any brisket I've ever had, and everyone else at the family party agreed! It practically fell apart as I was taking it out of the butcher paper. I would say it was a home run for the smoker rookie. I will definitely be doing it this way next time!
How long did you smoke it for... did you wrap it, what temperature? Lemme know!
@thefaz012 :: When I first saw the preparation phase of a brisket ( especially the trimming ) I was wondering why do they trim the fatty part ... chefs are always talking about fat providing so much flavor ; but brisket _is_ trimmed so it must be because it would be too fatty. The chefs/cooks must know what they're doing.
This is my first time watching a brisket being cooked and not trimmed.
I read your comment and was glad to read that it works very well. Not trimming the brisket makes sense ... the original meaning of fat providing the most flavor.
@@cliffgaither yeah I decided I'm not gonna trim too much fat off my brisket. Then I'm gonna use my pan drippings with my leftover wings marinade to make a sauce for my chicken wings.
Looks great. I’ve never cooked a brisket and have always wanted to. This summer I will
I did it last weekend, just watched this. Mine turned out amazingly well. Just watched this, feel justified by this.
We have been cooking low & slow untrimmed briskets since 1980... Glad you shared with the world! Best to you and yours...🤠
I honestly didn't know iw how popular this method of cooking briskets was until this video. 👍
@@SmokinJoesPitBBQ I think it is that you are a professional and like presentation for show but long as it is good who cares
@@SmokinJoesPitBBQ 00:10 Is that what caused you to grow horns?
Low and slow is the key. Too much heat on the fat is arson waiting to flame up.
My dad never trimmed his briskets and they always turned out great. So, I did the same.And only seasoned with S-P-G. Never added any tallow and wrapped in plain old aluminum foil. Always perfect. Too many people try to over think it, or try to improve on an already proven method. And in the end- Taste and tenderness is all that matters!
Briskets your dad bought are NOT the same as the ones you can buy today. You should know that.
@@foobarmaximus3506 🙄Whatever! I guess we have brand new cows then.
Amen, these TH-cam cooks do it for the views, in reality nobody does this. No trim, tin foil, no frills, no fuss, tastes better than any pretentious cook does on TH-cam.
I always thought it started with the contests. So they could cook faster.
Agree. My dad never trimmed or added anything fancy and it was fabulous
I'm a newbie here. Also relatively new to smoking. Maybe 4 years now. I just purchased a 12-pound brisket and wanted to find out a proper method to do it which is how I found this channel. My hat is off to you for a beautifully presented video. You rock! Yes, I subscribed.
I’m glad I came across this video. I was over here thinking about how I was probably gonna mess up trimming a brisket and now I don’t gotta worry about that anymore 💪🏽
Got 1 on sale here for $3.99 Cdn./lb.
Left it sitting in the fridge for a week, cryovaced; aging, ;), while I researched how to cook it on Webby.
Just trimmed it; my 1st today.
Doing a dry brine tonight with Kosher salt & then hack Canadian cooking it on my Weber Gas Grill Tomorrow with some wood pellets in foil.. Don't have a "pit".
Don't feel so bad about my 1st trim now.
Pretty sure it will turn out good.
Making some burgs & tallow out of extras & big bowl of fat. Hacked a good part of fat seam out of seam between point & flat and salted in there too.
Bitta scalp here and there, but oh well.
Pre-burnt Webby off and checked temp settings for cooking at 5C outside here.
Supposed to be sunny and decent tomorrow, so this 1st baby of mine going on at 6:00 for same day eating.
Don't like this, " rest til next morning" stuff.
Then what?
Eat at 8:00 am?
Also, I think to cook them "untrimmed", you need to pick a really good lookin one out, at the store.
The one I picked had only a bit of fat on meat side & usual humps on fat side. Pretty easy trimmin., but, probably could've/should've smoked it as-is.
1st time smokin Joe, Canada.
This has literally been me all day. I’m down with this.
I was taught by my old school uncles to never trim your brisket. Of course we have always cooked for large groups, but the fat is the key to see if you have cooked a good brisket. Of course having a show like your Joe. You can do it different ways. Keep On Grindin my brother.
Thanks so much Jay!🤘
@@SmokinJoesPitBBQ Your welcome brother. You and T&T have inspired me to do more catering and private cooks.
My uncle suggested the "no trim rule" and I applied it to one of my briskets. Almost all of the fat rendered except the hard fat you see on the left or right side of the point. From then on, that's all I trimmed and the briskets have always been phenomenal.
I’m curious, do you notice whether the skinny corners of the flat get burned/dried out if you don’t trim them off? Also, any problem with leaving silver skin on?
You paid good money for that Fat!!!
@@Flipflop437 the corners render and if there is silverskin, I trim it off.
Hmm 🤔
Yeah and the narrow end burns up with the fat end doesn't cook well. You want consistent thickness for consistent cooking.
This was incredible brother! Watched the whole vid, and was totally enthralled!! We’ve been asked to do a brisket. Was totally
wondering how the untrimmed brisket would go - great work fam, you know we smashed the like button!!🔥🔥
Guys untrimmed is the way to go.
Now I can see a few touch ups here and there but nothing excessive.
Totally talked me into smoking my first brisket. Thanks for the simplicity
Nice! 🤘
Trimmed brisket is something that came along when people tried to make something simple seem complicated so they could claim to know some "magical secret". I've never seen a trimmed brisket out in the wild and that's where some of the best is found
Was the cook time honestly 9,1/2 hours for a 17 lb brisket at 275' ?
@@paulmitchell6595
Im amazed. Your seeing what im seeing.
I think im being punked.
You nailed it👍😎
@@paulmitchell6595 That is why this is best done on a Friday night w beer and friends
I have never trimmed my brisket. For what reason
I’m just getting into trying a brisket and you have saved me from butchering up a brisket badly trying to trim it. Thank you very much for this video. 🙏🏾
moral here is to trim a bit for a even all around cook, but dont trim too much.
What temp are you smoking this at. Only 9 hours?
@@kennyef 275
Really?? Brisket is easy to trim !
@@toriless Yeah, just trim off anywhere that looks like it has way too much fat, and leave the rest. If you're taking meat off, STOP THAT! lol
Greetings from the Texas Hill Country!. I learned a lot about BBQ from an old Tejano. My rub starts with a little lard. The spices are sea salt,sage, rosemary,thyme and allspice.I use untrimmed brisket. I try for 250 degrees temperature.I go for an hour per pound.
It makes sense not to trim in so many ways. Flavor and moisture. Thank you for this video.
What a great video! I’ve thought about this over the years. Great idea. It definitely opens the door to brisket for those that are nervous about the trimming.
My brother inlaws mom taught me this years ago before she passed away. Seasoned exactly the same way. I season my ribs this way also. It never fails.
Just did this with a flat this past weekend and was very happy with the result...
I've been smoking here on my farm now for about 20 yrs. Course I butcher all my meats.and smoke,roast,bbq,bake,sear, all the meats in my 20x20smoke house. I can make it look like a forest fire or send the aroma across town.ive smoked everything on a cow, deer,hog, sheep,lama,chicken turkey. And most wide game. I really like how you cooked this and you have a new subscriber. I use most of the time honey for my binder,and hickory smoked brown sugar for my topping. I inject most of my tenderloins with the salty seasonings.
You know what I love about this channel
You made a video where you learned something new
Most channels and people try to look perfect
You have my respect
I've started trimming less fat off briskets lately. I've found that it helps keep it "juicy" and most of it renders off anyways. The results are better I feel. Thanks for the video!!
Love the moist cuts from an untrimmed brisket .
Never trimmed brisket, just smoked long enough to render fat
4:16 that "holy smokes" was so genuine and hilarious to me 😂
Congratulations on your discovery! 😁 When I first started smoking nearly 20 years ago, I did not trim my brisket. Shortly after I started, someone told me "you're supposed to trim it". I tried it once and it did not seem to make a difference, as a matter of fact, I didn't think it was as good. So, that was the one and only brisket I ever trimmed. And yes, I am a born & raised Texan!
This looks so incredible. I cannot believe how it turned out. I am going to do that now! Thanks for the idea big dawg!
So glad to find your channel. I have been wondering about trimming and everytime I chicken out and do the cut. My next brisket, I'll season it and leave it alone. Thanks for taking the challenge for the rest of us
Thank you for watching!👍
@@SmokinJoesPitBBQ Yep, I followed your video and only cut off a few slices of the really dense fat. I did the same for Dino Ribs. Both came out fantastic. Kudos to you and your channel!
Thanks for doing this! Still going to trim my briskets but going to trim a WHOLE lot less. Looks delicious!
What parts would you still trim on your briskets?
I think it really depends on what kind of pit you are using. Parents had a BBQ / grocery store and we never trimmed the brisket or season the fat side. Had stick burner with the fire box on the outside and had a water pan and we smoke the brisket for 8 to 12 hrs. We never checked the temperature just go by how the bark looked and what it felt like when sticking a fork in it. Didn't use any binder. We would smoke 250 to 300 lbs of brisket at one time .
would y’all wrap or let it go?
Binder not required if done right
Thank you! Thank you! Thank you! For showing me that it’s unnecessary to trim! I’m looking forward to doing my first untrimmed. Continued success!
I smoked my first brisket this way and it was AWESOME!
I really appreciate this video. I'm new to brisket but have cooked pork shoulders for decades now. Similarly, some people think you have to dig into the fat cap, "false cap," etc. whatever, but I've always believed in less (trimming) is more with pork. I feel better knowing brisket trimming is very much the same, and I'm not gonna ruin my brisket if I don't do a competition trim.
Very nice! People over think it! I usually do minimal trimming because it seems like insanity to cut all the meat off a brisket so it is “aerodynamic!” I am not cooking to win a competition, I bbq and smoke to enjoy it with friends and family! Great job!
Thank you for this video! My family owned a small convenience store many years ago. I smoked over 1600 un-trimmed briskets during that time. It was years later I “refined” my smoking style. After watching this, I’m going to do my next smoke “old school “
Thanks brother!
Finally a video that shows the correct way to bbq a brisket. Cook it , don't smoke it. I have cooked brisket for over 50 years. Never trimmed one of them. The fat keeps it moist. If you don't like the fat trim it off after you have cooked it. It still be moist. If you like a dried up piece of meat with little flavor, go ahead and trim the fat off before cooking it. Go ahead, your choice.
Yeah and put a pan under your smoker or roll it to the lawn, because it is going to pour grease all over.
@@donaldkasper8346 most of us have smokers with catch pans guy. You running a charbroiler? Lol
I can see you outside with a foil pan under your burning Lowes BBQ. 🔥
@@spammerscammer Catch tray is dangerous. It will catch grease then catch fire. My grill has scoria lava rock. This is a porous lava rock. It traps the grease, distributes the gas flame heat, and lets very little grease through. BBQ source? I think Home Depot. Lowes did not come to our area until later.
This is the first of your videos I have watched. I love your presentation skills, your friendly demeanor , and your film editing. I’ve subscribed.
This is almost exactly how I do brisket. Even the seasoning is the same. I trimmed for a while, but friends and family preferred untrimmed.
I think a lot of young new BBQ'ers that are coming up don't realize that trimming packer briskets was not a common thing. Nor was wrapping your brisket, at least not in butcher paper, foil maybe, but sometimes no one ever even got around to wrapping it. Salt, pepper, smoke, and time was all we used. Most of us didn't even have working thermometers on our pits, we knew the pit so well that we could tell what it needed just by lookin at the fire. This whole thing with letting your brisket rest over night, my goodness, no one could ever wait that long.
So true. I appreciate you watching. 🤘
100% when i take a brisket off i put on at 8am, I give it 2 hours at most, sometimes I'll admit i give it an hour, it smells so good its hard to resist
lol
Ol school
@@candle86 So how long did you cook until taking it off.
Often the only difference between screwing around and science is documentation. Thanks for doing this! I'm going to have to try my next brisket without trimming!
Thank you. 👍
So up here in Canada, I don't know any smokers I can get info from. So watching you has really helped me understand the smoking process and I love that a geniune BBQ master did this. I never thought that 9+ hours of smoking was needed. Great great video.
I’m in Canada and smoke brisket for groups of 200+ in one setting. Feel free to reach out if you like. I’m in Langley, British Columbia.
I was a bit nervous to trim my brisket. I was delaying. This gave me confidence to just do my thing. Thanks SJ!
So, you usually don’t trim your brisket. But now, after watching this video, you’re going to start trimming your brisket?
Good job!!! I'm kind of a novice, but followed your simple instructions using my pellet smoker and cooked the best brisket I've ever eaten. So tender, so juicy. I couldn't be happier. Thanks buddy.
Yeah buddy! Welcome to the club and never trim a brisket you're about to smoke. The fat on top, and let it melt into the meat. Juicier, more flavorful, just better all around.
Pellet !! Disgusted, get a real BBQ
@@toriless Sorry to disgust you buddy. But it was truly delicious. I'm going to cook another on as soon as they go on sale again. If you you live near me in eastern NC, you'd be welcome to our place for dinner. Take care.
@@kevinmalott Pellet is great for ribs and other smaller cuts but for big cuts they don't seem able to create a bark. My weber kettle does a much better job.
I’ve never trimmed the fat on a brisket and have never had a problem, it’s not an 8 you know it’s a 10!!!
I loved your presentation. Our local Walmart has brisket for $4/lb. Although my camp chef is temporarily out of order my charcoal offset smoker is fine, and I think that Thursday will be a perfect day to replicate your smoking job. Nothing quite like smoked brisket sandwiches...
Geday from Australia just did my first brisket yesterday and because of my disability i didnt trim my brisket and it was fantastic. then i saw your video and was so happy thx.
Thank you for watching. Nice job buddy. 👏
Nice - I've never trimmed a brisket before; always cooked it the way it came and never had any issues
I saw trimming become a youtube/Instagram thing about 8 years ago when a gentleman that ran a smoking channel claimed to be a fitness instructor, and he would say, "There just no reason for all this extra fat; it will not all render and is bad for the body." at age 51 growing up working BBQ joints and owning one now, I only trim brisket if I need fat for sausage as I was taught by some old timers who in my opinion were the best in the business. Think about it, you're trimming it, then placing it back in beef tallow at a higher cost. Even if you're making your own tallow, it still costs money to gas/power the stove and space in the fridge to keep it; just leave the fat on the meat.
There is a bit of hard fat that doesn't render. That's about it
I’ve been wanting to try smoking a brisket without trimming it. You gave me the inspiration to try it now!!👍🏼👍🏼
Outstanding, thank you for sharing
Looks good, I have always trimmed mine but will try without soon.
When I was in the bbq business, I smoked mine only slightly trimmed. I cooled it off afterwards and refrigerated it until the next day. I then sliced it to about 1/2” thick. To serve, I put down a little oil on a hot (375°) flat top until it crisped up slightly. Served it on a plate or sandwich. None of the problems associated with holding at temp and I had almost no complaints. This was before TH-cam and the advent of BroBQ. I did serve it occasionally traditionally as a special once a week and on a Thursday night buffet, with pulled pork, rotisserie chicken and all the usual stuff.
“When I was” is they key phrase here.
@@davidwellbrock395 as opposed to someone who never did?
@@davidwellbrock395 are you in the business? I'm in the food business. And bbq is a tough genre of the food industry. Takes a lot time, ingredients aren't cheap at all, location, pricing is beyond tough, customers gripe about the price without taking into context what(cost) went into the end product.
Thank you for your service.
@@hogsandsooners touché
I started smoking Brisket about 20-years ago, taught by a Texan and was never told to trim a brisket first… always came out decent. Drawbacks for me was a perceived “less smoke ring” and also the additional smoke time needed given the extra “mass.” I trim my briskets now and am happy to do so… but certainly trimming is NOT required IMO.
I can see trimming for a better smoke ring but as you mentioned, it's not 100% required. 👍
@@SmokinJoesPitBBQ The smoke ring is tasteless. It adds no flavor. For cosmetic appearance only.
Never trimmed my briskets. Come out way more moist in my opinion.
I never trim mine and always get fat smoke rings
Personally I have never been able to get my eyes to taste anything so I have never been very concerned with seeing a smoke ring as long as the flavor is there. I have always enjoyed untrimed over trimmed. Also, if you don't trim the there is no need to add tallow, the brisket makes it's own. Trimming is waste and waste is bad. If you're worried about a pretty smoke ring for a competition or something then you are cooking for the wrong reasons and I personally would question the validity of the judges.
Thanks for the video. I am about to smoke my first brisket and after watching many videos where they say you have to do this and that i was worried, But your video has given me confidence. thanks a lot.
I was just about to pull out the beast to start trimming it. Thanks for this video! You saved me time & the beast. I’m just going to trim off the thick, hard fat then season.
Great vid! Our family grew up loving a nice layer of fat in proportion to the meat... cooked right, it's like meat butter! So we've never trimmed the fat from any of our meats whether brisket, tri-tip, ribeye, and chuck. We love to taste that nice buttery portion of fat with a big bite of juicy tender meat. As far as our family (and many friends who eat with us) are concerned, the fat is an integral part of the whole thing. It's especially great when the fat is seared and has a crispy taste. But we understand that most people prefer trimmed meat. And no, we are not obese because of the fat we eat. I'm glad you showed that not trimming the fat is not necessarily a bad thing! Thanx for the great vid! That brisket looked really delicious ... a testament to your great technique!
When I go out to eat i beg the smoke house to add fat to the meat. Finally found one place that would do it cause they saw the weight loss from eating carnivore! My bp dropped 40 pts in the last year. So heck yes keep that fat on the meat you are so right it is like butter.!! 🇱🇷🙏🇱🇷
Great video as always! I continue to admire your use of mustard as a binder. I didn't start smoking brisket until 1999-2000ish, and I was taught to use mustard as a binder, and that trimming wasn't really necessary unless you were in competition, for smoke ring and other aesthetic considerations.
Thanks for watching James. 👍
I use brisket tallow to bind my seasoning! Try it wow!
I've never had brisket at a bbq competition that was anywhere near as good as my uncle's, or mine.
As always happens, once people turn it into a competition, all sorts of dumb arbitrary characteristics become more important than whether it tastes good.
I brought some in to work once, and one guy started critiquing everything about it. Come to find out, everyone else was giving him crap because he was known as "the bbq guy" due to his regular bbq completion wins...they were telling him that mine was better than his, so he had to tell me everything I did "wrong".
Thank you for sharing!
Wow. Definitely gonna try the No-trim approach!
Great video Joe. I started to cook my brisket’s un-trimmed, and have like the results. As you said, “you can cut away any part of the fat that you don’t want to eat”. I look forward to your future videos.
The philosophy though is that any fat cut away is also removing flavor; smoke and seasoning. I don't know if that holds water though. It's not that much of the slice of brisket, but then again, that philosophy applies to guests. When I am eating brisket I won't trim that fat I will mix that part with a "leaner" bite.
post-trimmed brisket 😂😂😂
Here is a brisket secret,
Use a course ground spicy brown mustard and then coat the entire surface with #32 ground black pepper and you will have the best bark ever.
Fat side up that is never flipped and cooked at 225 till internal temp reaches 160, wrap in foil to hold all the juices in and continue to cook to internal temp reaches 190, let rest till 140, remove and serve hot.
Drain all juices in jar, let the juice separate and then remove top layer of oil and use the bottom layer as your sauce. When the brisket is cut up, pour the natural brisket flavored juice back onto the cut brisket and it adds all the flavor back to the brisket that would have been lost if wrapped in brown paper.
Thx for trying new ideas. You are inspiring me to not over-complicate my cooks!
Looks great!!! Thank you for the video!
WOW! Writing this mid way thru as recognizing this is all we are after. Drives me nuts trimming off all that goodness, but felt for you as you recognized the need to trim off just a little. Well done. Thanks
Thanks Jeff. I took one for man kind and it worked. 😁👍
Render the fat on your trimmings for beef tallow (aka steak gold). Grind the meatier parts for burgers and sausage.
I just did this 11/15/23...BEST BRISKET EVER!!!!
Thank you Joe!!
Right on. That’s awesome. Looks phenomenal!
As a child (I'm 55 now) my grandparents and parents always told me the best flavor is in the fat . It took a few years but once I grew past the texture I now realize they were right ...when weren't they . So when my kids didn't want there's I offered to take it . After a while they cought on and now I don't get it as much . One child still will not eat it . She sits next to me .lol great video bud !👍👍👍🍻
I appreciate this video because I have been thinking about not trimming my briskets seeing as how much time it takes. I love the fact that Joe used a Choice quality of meat rather than the Prime that Dawgfatha used. It's much more realistic for most of us to buy Choice with these rises in cost.
Agreed - 120 bucks for a brisket is out of my league....
Great, instructional video. Thanks, Joe.
My mouth is watering!! I so wish we had such things in the UK.
I'm ok with not trimming it... but I've never cooked one at that temp. I was always taught lower temp (200-210) for a longer time and that takes care of that fat rendering down, keeping everything juicy, and keeping the remaining fat from hardening up. Typical cook time in the 14-17 hour range depending on the weight (with additional time for the burnt ends of course)
My smoker can’t even cook that low. My coal bed is depleted by the time I get down to 250. Big smokers cook hotter and faster. They move a lot of air.
THANK YOU! Minimum 13hrs
I would at least do 225°. 200-210 is a danger zone.
@@LisaWolffCSCO Danger zone is above 40° and below 140°
Really, you can go as hot as you want without buring your product while still giving enough time to render the fat. You'll render faster a higher temp at the risk of burning. It's a balance if you want a faster cook. Also different cookers will prefer to cook at different temps, especially if you're trying to keep a clean smoke.
When I first started smoking brisket I asked my brother if he trimmed his, He said he never did as best I recall. I'm pretty sure my dad didn't trim either. I do recall there being places where the fat was a little thick in spots. I would just cut some off if needed before eating. I trim mine but not to the extent like you or Bradley (Chubs BBQ) does. I'm not concerned with a perfect shape. I do mine on a Weber Kettle.
Very nice. The Weber is a heck of a smoker. 👍
Very good to know. Thanks.
Will make the process so less painful. Thanks for the great video. NO MORE TRIMMING FOR ME!!!
Joe, You Nailed that brisket cook!!! Making me rethink my “ Modified Comp Trim”. My last 2 angus came out a little drier than I’m used to. Probably going to leave all the fat between the point & flat next time. Thank You for this video!!
Thank you for watching 👍
Excellent video!
I’m on the side of those who, after trimming, are unsure if the trimming was correct or not.
I won’t trim anything.
That brisket of yours looks amazing.
Thank you Edwardo 👍
I'm also found out this. I have a gravity fed masterbuilt smoker, and I find that if I let it get to a 195° and take her off and let it sit for 3 or 4 even 5 hours, it's it's so good. I don't have to let it get 203 or 205!
Thanks for this. I've always wondered why they were being cutting down.
I've never wasted the rendering goodness of my brisket. I'm in my 60s, and I'll never waste the goodness that GOD gave us. Enjoy!
Looking good. I don’t mind trimming because you get more rub/bark per bite, and all the trimmings eventually get ground into burger/sausage or eaten by the dog. But it is great to know that in a pinch, I can just chuck an untrimmed brisket straight on the smoker. Thanks for experimenting!
That's exactly what I been thinking... My dog is gonna hate him for making this vid! Way less trimmings going her way from now on.
Thanks Joe, I am not a big BBQer or smoker even though I have all the (5 items) equipment in the yard
and no, I have never cut the fat off the meat and yes, whenever I BBQ it comes out just fine like yours!
Love your content keep it coming. Been smoking about 4 yrs. Love the info
Bien hecho, Jose. I been cooking professionally for over 20 years and I have never trimmed a brisket. It's a beautiful thing
Gracias mi Carlos. 🤘
Massive Brisket!!! Fat is flavor, I’ve had briskets with a 2”+ fat cap in spots, and also really thin flats. Not sure if the friends and family would wanna go through all that. Personally I’m going to keep trimming, but good to know I don’t have to! Great video!
I agree, my only reservation would be friends and family having to trim off the delicious bark. 👍
This is probably the best video I’ve seen on smoking brisket! It pretty much gives a green light on doing away with the trimming process! ☮️🖖🏽
That looks absolutely delicious!! Now I'm gonna try my hand at a brisket! Thanks!!
Thank you, you have answered a question I was afraid to find out for myself. Personally I think you’ve changed the “brisket game” for me!
Your video is also very well done, just the right amount of production but still very “home-ey” and friendly.
Much Respect 😎👍
I’ll definitely have to try this I’ve only been smoking on a pellet grill for 2 years and have only done a few briskets, I’ve watched your videos and also Matt from meat church bbq on trimming a brisket and I’m always afraid I’m going to mess it up. Thanks for sharing Joe
Thanks Dean. You can trim lightly or nothing at all. I need to try this style on a pellet smoker. 👍
Joe Yim has the best brisket trim 'how-to' video out there.th-cam.com/video/ONifvZMlrQk/w-d-xo.html
8:25 that looks delicious! Thank you so much for sharing this video. Very helpful! Thumbs up.
Thabks for sharing the time and temperature with smoker...that will belp me out. I use the old Mexican hole in the ground but getting a pit boss pellet grill for this
I've only trimmed first couple briskets I ever done. Thought I was wasting too much so been going untrimmed ever since.
Nice Fred. 👍
As a person who never smoked a brisket, I think the trimming is for appearance in competition and having a consistent slice measurement. Much like serving St. Louis style ribs. Just a thought.
I think it's also done so you can get more for your meat, since alot of places take the trimmings and will make it into sausage (I think it's sausage, I can't remember exactly)
Make sense
Then why do all the places in Texas trim their briskets for lunch service?
Great brisket. And I agree. I have done hundreds of them and never trim anything except some silver skin if it is present.
Incredible video!!!!! I'm not a very experienced brisket cook. I've only cooked three, all trimmed, and all have turned out ok. My first one being the best! I've watched a lot of videos on how to cook brisket including videos by Franklin up in Austin! This brisket that you cooked is most definitely the juiciest looking brisket I've seen so far!!! I'm going to cook one tonight for a party tomorrow and I'm going to give this method a try! I hope mine turns out as juicy!!! Will let you no how it turns out.
How'd it turn out
Wow! Brilliant! It's never occurred to me to not trim a brisket. It all makes sense though, if your temperature is right you'll render the fat. Great job and awesome looking brisket....I just froze a whole packer that I'll have to try this on. 👍👍👍
Nice Paul, come back and let me know how it turned out. 👍
@@SmokinJoesPitBBQ You bet I will!
Awesomeness comes in many forms. You did great. I know what I'm doing weekend after next when I've got guests coming up.
Thanks Tony!👍
Thank you Brother. Your Brother in Christ, Tony
Superb, savory, salivating and sweetly smashed subscribed, thank you brother!