I've watched a bunch of other trim vids. This one is the best i have seen as far as step by step structure to have an outline of the areas to hit. Camera work zoom ins very good too.
I'm new to BBQ smoking (Camp Chef Woodwind) and have watched so many videos, yours are easily amongst the best of the best! I love the way you involve your family too, so well presented. Thank you!
I typically go straight to mad scientist, smoke trails, meat church, Chuds barbecue or atbbq for expert tips and advice on anything bbq. You girl, are right smack in the middle of the pack with your approach to trimming a brisket as well as cooking techniques. I will so try your suggestion of pulling some of the fat from between the point and flat. Great story how you and Todd are able to work together to create great content for all of us to benefit from.
Just bought my 1st brisket, actually I bought three - 1 packer and 2 points.Will be cooking on my new Woodwind Pro. I had no idea how to trim or smoke them. This video was very informative with great camera work. Now I must learn how to cook them. LOL Thank you
Without a doubt! This is my favorite smoking meats channel! That was an excellent demonstration of brisket trimming! I can’t wait to trim my 17lb Costco brisket and get it seasoned and on my smoker!
Did a hot/fast brisket last weekend. I used your video for advice. Wish this one had been up. I would have liked to trim between the flat und point a bit more. Still turned out great. Thanks for the help. Wish the women in my life liked meat as much as you.
3:37 Glad to hear this! I'm an adherent of the gospel of, "Fat is your friend! Good fats that is." 😋 unlike the gmo industrial waste sludge oils such as corn, soy, canola, etc.... Way to go Hey Grill Hey!
Not really bro. Just trim the hard stuff and the grey stuff you’ll be right. Even if you trim all the fat between point and flat so be it. You really can’t go wrong unless you trim too much meat.
This was a great guide for trimming. Gonna smoke my first brisket this weekend, point only as I'm gonna save the flat for corned beef. All that fat will be loved by the woodpeckers, nut hatches and chickadees up here in Ontario as I'll use it to make suet blocks for the winter. Might feed it to the chickens too!
Ok here I go, I'm going to try it, my 1st one, thanks so much for the information, I'm following it step for step, Thanks so much for the information!!!
I put a 17 pound brisket, just like yours. Put on your video and grabbed my knife. It looks like I hit it with a chainsaw and ran it over with a bulldozer track. I’ll keep practicing I guess.
Thank you - this was very informative. Can you explain the pros and cons from smoking low and slow vs. hot and fast? I've always used low and slow since I don't want to take a chance on overcooking such an expensive slab of meat.
Brisket can only be cooked low ´n´ slow because it is the toughest cut of meat. If you were to cook it hot and fast you wouldn´t be able to bite a piece off.
@@Heygrillhey I really liked that boning filet knife you used on that Briskie. I saw the dalstrong link. I have since ordered a shun 6 inch filet and boning knife.
Great video. Does separating the point and flat like this change anything in the cook? If I am going low and slow and wanted to wrap at 160, does that all stay the same? Thanks!!
1. Do I smoke my trimmed brisket, fat side -- ?down? or ?up? 2. I am going to wrap mine for half of the cooking time. Do I ever flip it to the opposite side? (see question 1)
Susie! How do you store the tallow and how long does it last? Doing a brisket for my brother this weekend (Bucs fan) and was debating on using the fat for burger. But I think you changed my mind
Everything is worth a shot! It may come out a little bland though. I feel like beef needs a fair amount of salt, and a big cut like brisket needs quite a bit of it.
@@Heygrillhey the only reason I ask is because I have high blood pressure and I love brisket just trying to figure out if anybody has ever did it before that way
What do I do if theres no fat on either side of the brisket? This is my first time and we bought this from our local beef farmer. Looks like they trimmed both sides to the meet. Yikes
General rule is fat up on something like an offset or stick burner as the heat flows across the top. On something like a pellet grill the heat comes from the bottom up and then over so most go fat down on those. Some say it really doesn’t make that much difference so best advice is try both and stick with what you like best.
Aerodynamic brisket is something Aaron Franklin has espoused, and now everyone else just repeats it and presents it as their own idea… just like leaving a quarter inch of fat on top, wrapping in pink butcher paper, using boning knives to trim, referring to the sides of the brisket as ‘point’ and ‘flat’, seasoning with only salt and pepper, and about a dozen other things. TH-cam is overloaded with aerodynamic briskets and all of the other Franklin-isms that people present as their own discoveries.
Malcom provides good content, but I didn't learn this from him. Am I not allowed to talk about it since he's already done it or something? Please enlighten me. 🙄
Best trimming video I've seen. I watch this every time I come home from Costco w/ a new brisket. Gotta get me one of them magical garbage hands!
I appreciate the WHY’S along with the how to’s! Thanks for sharing your experience and knowledge!
I've watched a bunch of other trim vids. This one is the best i have seen as far as step by step structure to have an outline of the areas to hit. Camera work zoom ins very good too.
First video I've seen that addressed whether or not to trim extra fat out between the point & flat. Thank you for the detail!
No kidding. Best trimming guide I've seen as a new guy wanting to learn. Thanks!
I'm new to BBQ smoking (Camp Chef Woodwind) and have watched so many videos, yours are easily amongst the best of the best! I love the way you involve your family too, so well presented. Thank you!
I typically go straight to mad scientist, smoke trails, meat church, Chuds barbecue or atbbq for expert tips and advice on anything bbq. You girl, are right smack in the middle of the pack with your approach to trimming a brisket as well as cooking techniques. I will so try your suggestion of pulling some of the fat from between the point and flat. Great story how you and Todd are able to work together to create great content for all of us to benefit from.
Great job - clear. Great camera work - made a lot of difference - especially could see how you two work together.
Just bought my 1st brisket, actually I bought three - 1 packer and 2 points.Will be cooking on my new Woodwind Pro. I had no idea how to trim or smoke them. This video was very informative with great camera work. Now I must learn how to cook them. LOL Thank you
I am preparing to do my first whole brisket. I will take what ever pointers I can get.
I am always trying to improve each time I smoke a brisket. Glad I found you on here.
Without a doubt! This is my favorite smoking meats channel! That was an excellent demonstration of brisket trimming! I can’t wait to trim my 17lb Costco brisket and get it seasoned and on my smoker!
Did a hot/fast brisket last weekend. I used your video for advice. Wish this one had been up. I would have liked to trim between the flat und point a bit more. Still turned out great. Thanks for the help. Wish the women in my life liked meat as much as you.
3:37 Glad to hear this! I'm an adherent of the gospel of, "Fat is your friend! Good fats that is." 😋 unlike the gmo industrial waste sludge oils such as corn, soy, canola, etc.... Way to go Hey Grill Hey!
Trimming a "Packer" is intimating!
Not really bro. Just trim the hard stuff and the grey stuff you’ll be right. Even if you trim all the fat between point and flat so be it. You really can’t go wrong unless you trim too much meat.
This is the best trimming video I have seen. Thank you so much. Very helpful.
This was a great guide for trimming. Gonna smoke my first brisket this weekend, point only as I'm gonna save the flat for corned beef. All that fat will be loved by the woodpeckers, nut hatches and chickadees up here in Ontario as I'll use it to make suet blocks for the winter. Might feed it to the chickens too!
Newbee here. Loved the video & followed the instructions until that "one step further". Turned out great
Ok here I go, I'm going to try it, my 1st one, thanks so much for the information, I'm following it step for step, Thanks so much for the information!!!
Great brisket trimming video, very easy to follow
Thank you for sharing the Brisket fat usage into tallow
trimming up my first brisket tonight. Video was sup informative and the video quality was great.
Love your video. Well explained and make me hungry 😀
Just wanted to thank you for the great video and recipe for bourbon pulled pork. I did 2 nine pounders yesterday for a party and it came out amazing!
I’ve got the same knife, it’s my absolute GO-TO knife.!
A woman that can trim😋❤️😍
Great show and teaches very clear.
Best video I've come across. Answered all my questions. Thanks!
I put a 17 pound brisket, just like yours. Put on your video and grabbed my knife. It looks like I hit it with a chainsaw and ran it over with a bulldozer track. I’ll keep practicing I guess.
Your videos are always awesome and easy to follow!
Best trimming video on TH-cam. I think I watched all of them before, during and after my first brisket this weekend. Thank you!!
GREAT video! Informative and all your meat terminology is correct. Love your videos!
Excellent video, thank you!!
Great trimming tutorial!
Thank you - this was very informative. Can you explain the pros and cons from smoking low and slow vs. hot and fast? I've always used low and slow since I don't want to take a chance on overcooking such an expensive slab of meat.
Brisket can only be cooked low ´n´ slow because it is the toughest cut of meat. If you were to cook it hot and fast you wouldn´t be able to bite a piece off.
It’s time to learn. Here we go.
Thanks ... feel like I want to tackle a brisket now
I use my trimmings for sausage.
Can you leave a link to that beastly chef knife you use here. I love how well it works for you 💙 I’m planning for fathers Day.
There’s a link for Dalstong knives in the description!
@@Heygrillhey I really liked that boning filet knife you used on that Briskie. I saw the dalstrong link. I have since ordered a shun 6 inch filet and boning knife.
THE BEST brisket trimming video I’ve ever watched!!! And you are very easy on the eyes too!! 😉
Great video Susie, and a great job on that brisket!! Thanks for the tutorial
Great video Susie 👍
Thank you!
Tiger growl was my favorite
I really appreciate your great tips and recipes!!
i'm in love.
Have you trimmed a wagyu snake river farm gold grade brisket?
Very helpful. Wish me luck!
Thanks for the tip!
Hi Su, What was the Brand and model number of the knife you used for trimming? Thx
Love the details. Thank you for sharing!
Great video. Does separating the point and flat like this change anything in the cook? If I am going low and slow and wanted to wrap at 160, does that all stay the same? Thanks!!
Separating allows you to cook each muscle to the perfect temp. The process all stays the same!
Hey Grill friend,
I appreciate videos. When trimming, roughly how much weight gets trimmed off?
Now that the price of a full packer is coming down from low earth orbit again, I'm looking forward to smoking up one of these babies!
1. Do I smoke my trimmed brisket, fat side -- ?down? or ?up? 2. I am going to wrap mine for half of the cooking time. Do I ever flip it to the opposite side? (see question 1)
Susie! How do you store the tallow and how long does it last? Doing a brisket for my brother this weekend (Bucs fan) and was debating on using the fat for burger. But I think you changed my mind
I keep mine in the fridge. I'm not sure how long it lasts exactly I use it pretty quickly!
Next time you do a brisket could you make a video on rendering the fat and how to use the tallow.
Possibly! For now, here's a guide on my website: heygrillhey.com/beef-tallow/
@@Heygrillhey Thanks for the link. I saw my grandfather make tallow about 40 years ago but never saw what he used it for.
Was that a "Wahchoonk" when cutting off the flap?
What do you think on doing a brisket with no salt just garlic and pepper
Everything is worth a shot! It may come out a little bland though. I feel like beef needs a fair amount of salt, and a big cut like brisket needs quite a bit of it.
@@Heygrillhey the only reason I ask is because I have high blood pressure and I love brisket just trying to figure out if anybody has ever did it before that way
Susie is so pretty
Magical garbage hands are rad.
Absolutely!
Thanks again...
I smoke my trimming to give to my dogs, farm cats and racoons lol
It’s called the decl and the decl can’t be rendered
Wud this be the same process for a 10 lb brisket
Yes!
What kind of smoker did you use?
This one ended up on a pellet smoker!
I always hated that fat.. Wondered if I could cut it out. It's nasty... Great brisket with half inch fat in middle!
how do you store your trimmings and fat?
In a zip top bag in the freezer!
I always do the fat side first while the brisket is still cold...
What do I do if theres no fat on either side of the brisket? This is my first time and we bought this from our local beef farmer. Looks like they trimmed both sides to the meet. Yikes
Great video. I am new to smoking and the instructor was very imformative. She also, is smoking hot!
I smoke the way it was in the package I want my heart attack lmao
👍👍👍
What's the rule... Fat cap up or down when you place it on the Smoker... ?
It depends on where your heat source is. I always place the fat cap toward the heat to help protect the meat!
@@Heygrillhey Thank you very much
General rule is fat up on something like an offset or stick burner as the heat flows across the top. On something like a pellet grill the heat comes from the bottom up and then over so most go fat down on those. Some say it really doesn’t make that much difference so best advice is try both and stick with what you like best.
This is the first time I ever heard of someone referring to a brisket as "aerodynamic", haha.
Aerodynamic brisket is something Aaron Franklin has espoused, and now everyone else just repeats it and presents it as their own idea… just like leaving a quarter inch of fat on top, wrapping in pink butcher paper, using boning knives to trim, referring to the sides of the brisket as ‘point’ and ‘flat’, seasoning with only salt and pepper, and about a dozen other things. TH-cam is overloaded with aerodynamic briskets and all of the other Franklin-isms that people present as their own discoveries.
I honestly didn’t know “Hey Grill Hey” was more than a Pinterest account
We're WAY more than a Pinterest account. I think that is currently our smallest platform.
Yup, Malcolm has trained us all very well...
Malcom provides good content, but I didn't learn this from him. Am I not allowed to talk about it since he's already done it or something? Please enlighten me. 🙄
That sounded a bit rude
Hard to see the meat cuts you make because the captions at the bottom of the screen get in the way.
I wouldn’t argue with a woman especially when she’s holding a sharp object! Lol Deez nuts 🥜
Been throwing away the trimming for years. I feel dumb
My bark doesn't care
I love the content, but that "music" in the background is insanely distracting and it would be such a better video without it. Cheers
Don't like long commercials...too long. Unsubscribed.
Good for you.
@@Heygrillhey bye
Too much unnecessary talking !!
Too much unnecessary complaining !!