@@jad2290if you get BBQ gloves like he’s wearing they won’t, at least not as soon. They’re just thin cloth gloves that you pull disposable rubber gloves on, that’s how people handle hot meats with what looks like just rubber gloves
@@jad2290if you can’t handle food out of the fridge then you probably shouldn’t be cooking. Besides, the hand that does most of the work is holding onto the knife, not the meat.
Pro tip: You basically can't ruin it. I've done everything from no trim to separating the flat & point. From doing foil boat to wrapping in butcher paper. In all of these I was just an amateur watching a youtube video and trying it out. Every single one turned out great.
Just remember anyone who's new to this You can always take off more but you can never put it back. With that being said be mindful of what you're trimming and how much you are trimming. And never ever get rid of your trimmings those are very useful
I never trim a brisket, my grand uncle was a butcher and he always recommended to cook a brisket in tinfoil with the fat side up then half way through cooking it flip it let it finish cooking and then sear the fat side. And not saying this is the best way or that I’m a meat guru but I’ve always had great luck with it especially if you are afraid you are going to overcook it because the tin foil will hold in the moisture to kinda keep it from getting tough, also when you cook it like this the fat kinda runs through the whole brisket and when you flip it again it allows it to run through the whole brisket again. Just a tip if someone wants to try it Edit, also when you are picking out your brisket always make sure you can fold it both ways and the tips touch, it’s a sign the brisket is tender.
I normally do it fat cap toward the heat first to protect the meat from cooking too fast and about half way thru like you flip it then let it cook and when the temp stals out I wrap in foil with talow
@@GarthFodder you said it best with “to each their own” That’s why they make vanilla and chocolate ice cream because people prefer different things. I can only say from my experience I have always had better luck not trimming the fat and wrapping the brisket in tin foil.
I have to smoke about 10 of these every week or so for my job. It’s only intimidating if u make it intimidating. A good teacher and a steady hand is all you need
I used to work at one of the most popular BBQ restaurants in my city. I remember being intimidated to slice the beautiful brisket at first. Now I'm a pro. 🎉
Leaving too much fat on takes more time and the smoke and seasonings can't penetrate the thick fat layer into the meat. Then you trim the seasoning off with the fat.
kofola not sure why you felt the need to bring that up, but giving 20+ year old equipment to ukraine is cheaper for us than having to maintain it in warehouses here🤷♂️
When I was 16-17 I worked in an Irish pub and for st Patrick’s say they sold between 5 and 8 thousand pounds of brisket so they had me cutting and prepping brisket during all of my shifts for like 3 weeks
I bought a smoker the first cut I went and did was a pork shoulder and it turned out great and learned a little bit and the next cut I bought was a 14 lb brisket and just drove into the deep end and it turned out great low and slow is the best method along with dry brining
Lol it's so funny hearing "brisket is the hardest meat to smoke." That was the first thing I ever smoked as a teen when my dad let me use his to make food for a party. Probably my favorite thing to smoke now
I can still get them for $1.78/lb on sale here in Texas. These people are using prime or wagyu, which means they don't know how to smoke them. So they have to use an expensive grade to make good BBQ. The whole purpose of low and slow is to make a tough cut of meat turn out tender and juicy.
That doesn't actually remove any material and sharpen the knife, it just aligns the micro serrations on the edge to all face the same way - a process called "honing".
My advice for an introductory smoker is to buy trimmed for the first few. Get your smoking process down before you worry about how you're going to trim it. No matter how well you trim it, it will not matter if you don't have your smoking process down.
I bought a brisket at random the day before, had no idea what meat to make. Threw it together randomly and smoked it overnight. Hosted a party with it and everyone loved it. Just follow your heart and instincts, you can’t mess it up it’s not intimidating
I remember working at a job where trimming briskets was one of the main objectives. It was so intimidating because it just all looked like one slab of meat😂. It was hard to figure out what was supposed to get cut off and what’s not lol
I’ve only smoked 2 briskets so far, first one had a great bark but I though I had over smoked it cause it wasn’t as tender and juicy on inside and assumed it was over cooked as I wasn’t able to check internal temps, second one I did same cook time, only difference was I found out I didn’t let first one come to full temp and was able to verify second one was at temp during finishing, conclusion was I didn’t get internal temps high enough on first brisket to actually break down the intramuscular fat
Have never trimmed my Brisket. Neither did my Father Grandfather etc. Always comes out perfect and juicy. No need to complicate a simple thing like BBQing! 79 years old. My family has been BBQing in California since 1775!
Leave the fat . score with knive. I put in aluminum pan. 250 for 12 hours leave water and apple juice in pan under briskets. Put wood chips every 3hours. After 12 hours wrap in foil or butcher paper place back in grill or off oven so drippings can soak back in and meat rests for at least an hour. Cut thin and across the grain. So good! I like hickory and cherry wood together or oak and cherry wood.
How do the smoke and seasonings penetrate a half inch thick layer of fat? All of your smoke is going into a thick rubbery layer of fat that doesn't render.
I have nothing to say about some of these comments about smoking Briskets and I see all of these "Pro" tips are freaking hilarious 😂 my family has been smoking meat for over 100yrs in Texas it's just what Texans do please take a class or find a real true pitmaster and learn the craft of smoking Miss Snow is the King of Bbq I'm not just saying that it's her title she earned it she has a class Aaron Franklin also has classes ,Anthony Calhoun which is me I also has a class and guess what were all true pros at this
I've smoked them untrimmed. The fat is SO easy to remove after it's been cooked and the meat is super moist. I also just had a stent placed in one of my arteries, so...
Brisket is truly not to be intimidated by. I’ve messed up only one brisket in my life and it was because a tornado and a rain storm hit at the same time and I was forced to abandon the smoker. More people need to pick up a cheap smoker and start doing it themselves. If you read up and follow the steps with patience, your first brisket is likely to be better than any restaurant you’ve ever been to, and I say that as a Texan who’s been to the most famous bbq joints in the state.
Yeah, I usually do, I just couldn’t fit this in my freezer. Brisket Trim Tip - Freeze it for a bit before you trim ruclips.net/user/shortsI1moEP5dNqM?feature=share
Ngl as a butcher I hate brisket. It’s great when cooked well, but this is the type of stuff that people over glorify and add to much information. If u want a good brisket just season it evenly and then smoke it on a Weber at 250 for anywhere from 4-8 hours. If you hear someone say they cooked anything for over 10 hours they don’t understand how collagen works.
As someone who as won BBQ competitions, I can confirm that this advice is 90% correct. I recommend spending as much time as necessary to get a good symmetrical brisket.
I’m sorry but a brisket is by far NOT the most intimidating piece of meat. I would say A5 Wagyu is because if you screw that up it’s 2x the cost and 10x less the size of
I have smoked about 20 briskets, and I almost never trim the fat off the meat (bottom) side. It needs more moisture there because it's getting hit with the heat, and there isn't going to be any pooling because it's facing down.
I've been watching american barbecue videos lately, people trully love that brisket cut. In Brazil that's not a very popular cut, it's actually considered one of the worst meats and it's cheap. We have a completely different culture on barbecue.
Just to anyone who sees this. At the beginning he is not Sharpening his knife he is Honing it. This allows the knife to keep a straight edge and does not remove metal off of the knife like sharpening a knife does…
Try using a fillet knife for cleaning the meat side and the silver skin. Using the full lenght of the knife to make longer cuts you get a better final product and less waste.
I never like to trim. Throw it into a pan raised up about 1/2in. Either have brined it overnight or do an aggressive dryrub after plaiding the top. Slow cook 1/2in rise will allow juices/tallow to flow underneath but not to high to dry out. Finish with butter and a quick broil to give some crunch to the top. ps. At the end strain and pour tallow into rectangular silicone trays. Once the tallow sets pop into the freezer. Can use the tallow sticks for anti-stick in your pans later on.
They clean up briskets real nice like that at the Mariano’s I work at. We have a actual butcher that does it in-house, just wish he left a little more fat on to be honest. It’s cool because it saves time but I’m pretty sure they mark it up like 20 percent for labor.
have a pot of boiling water and add your trimmings to the pot as you trim, boil out all the water until your left with the just the fat and non fat trimmings., strain to a bowl with a cheesecloth. place in fridge and remove tallow puck once solidified. and flip scrape the contanimates off the puck and melt into a sealable container.
Don’t know if you saw the glove he put on at the beginning I recommend you do that both hands and with a nice material that you can’t cut through yes your skills might be good but you never know
Pro tip for beginners if your buying it at HEB they will trim it for you for free and then re weigh it after so the price goes down and you don’t have to trim. Win win
i am vegetarian and have never and dont have any interest in ever cooking meat like this, yet here i am watching how to do it and taking mental notes...
To any beginners, never throw away your trimmings! You can make delicious tallow or grind up any of the meat for burgers or sausage.
I usually use fat trimmings to make tallow then pour the tallow on when I go to wrap it
I mix it with my venison during deer season when I grind it
😊
Or buy wagyu tallow and smoke it👌🏼
I use 100% of my brisket. In fact, I have a large jar of tallow that has lasted 2 years now. I use it instead of oil.
Pro tip: It’s a lot easier to trim if you put it in the freezer 30-45 minutes before!
Brisket Trim Tip - Freeze it for a bit before you trim
ruclips.net/user/shortsI1moEP5dNqM?feature=share
But your hands will ache from its temperature and you won't be able to cut as good
@@jad2290if you get BBQ gloves like he’s wearing they won’t, at least not as soon. They’re just thin cloth gloves that you pull disposable rubber gloves on, that’s how people handle hot meats with what looks like just rubber gloves
@@jad2290baby hands?
@@jad2290if you can’t handle food out of the fridge then you probably shouldn’t be cooking. Besides, the hand that does most of the work is holding onto the knife, not the meat.
"Deckel fat" "mohawk". It's like I'm listening to 'How to make a plumbus'. All the arcane words, lmao.
Rick & Morty reference. Nice. 🤘
Pro tip: You basically can't ruin it. I've done everything from no trim to separating the flat & point. From doing foil boat to wrapping in butcher paper. In all of these I was just an amateur watching a youtube video and trying it out. Every single one turned out great.
Man, that's good to hear. I've looked at prices, many costing 50 bucks, and am just not sure if I want to risk it. I'll have to go for it this summer.
Yea dude i dont get these videos showing how to trim. Its not like your in a cooking competition so no one cares what it looks like
i definitely ruined the flat on one but the point was alright
Dude Same. Before I had a smoker I used to smoke it on a Weber. Always delicious. Just take it off when it hits temp, the rest is all preference
Brisket is just good meat it's hard to screw it up
Just remember anyone who's new to this
You can always take off more but you can never put it back. With that being said be mindful of what you're trimming and how much you are trimming. And never ever get rid of your trimmings those are very useful
I never trim a brisket, my grand uncle was a butcher and he always recommended to cook a brisket in tinfoil with the fat side up then half way through cooking it flip it let it finish cooking and then sear the fat side.
And not saying this is the best way or that I’m a meat guru but I’ve always had great luck with it especially if you are afraid you are going to overcook it because the tin foil will hold in the moisture to kinda keep it from getting tough, also when you cook it like this the fat kinda runs through the whole brisket and when you flip it again it allows it to run through the whole brisket again.
Just a tip if someone wants to try it
Edit, also when you are picking out your brisket always make sure you can fold it both ways and the tips touch, it’s a sign the brisket is tender.
Trimming is only popular because of contests
I normally do it fat cap toward the heat first to protect the meat from cooking too fast and about half way thru like you flip it then let it cook and when the temp stals out I wrap in foil with talow
I was just wondering about this, I feel like the meat would be more tender if it's not trimmed before cooking.
@@GarthFodder you said it best with “to each their own”
That’s why they make vanilla and chocolate ice cream because people prefer different things.
I can only say from my experience I have always had better luck not trimming the fat and wrapping the brisket in tin foil.
@@MrCcsboy agreed!
i never considered that smoking things that are aerodynamic yields better results, but it makes so much sense
An even coat of smoke
I have to smoke about 10 of these every week or so for my job. It’s only intimidating if u make it intimidating. A good teacher and a steady hand is all you need
👍🏼
YOU
Dude sounds like he holds a tea glass with two hands while sniffing the steam and smiling out a window
Banger comment
Don't forget to pop the pinkey while sipping
Organic, Fair Trade no doubt.
Mood
6oclock in the morning
Love the pause after you mention the 6-inch boning knife.
waaaay more educating then ANY 30-40 minute video i have ever watched about trimming a brisket.
My first time ever smoking a brisket it came out perfect, used the trim for a gravy and burgers
👊🏼
I used to work at one of the most popular BBQ restaurants in my city. I remember being intimidated to slice the beautiful brisket at first. Now I'm a pro. 🎉
I’m always amazed that guys sharpen their knives over their meat
That's a honing steel, not one for sharpening.
@@rebel4466 i think he is concerned about the metal shrapnel
Trace metals are good for you.
That's crazy I've always done it close to this and no one ever taught me. It just mad sense. I learned from this but it's 90% the same.
I trim my brisket after I cook it. My brisket is a 10 to 11 hour cook (wrapped after 8) and my brisket always is juicy and amazing
Leaving too much fat on takes more time and the smoke and seasonings can't penetrate the thick fat layer into the meat. Then you trim the seasoning off with the fat.
The fact that brisket is expensive is mind boogling
It's still the cheapest beef per pound.
you want to support Ukraine or not? Those guns aint cheep.
kofola not sure why you felt the need to bring that up, but giving 20+ year old equipment to ukraine is cheaper for us than having to maintain it in warehouses here🤷♂️
@@percy6070 Javelins, arty, stingers, air defense, and himars do not lose value with age
@@kofola9145irreverent
When I was 16-17 I worked in an Irish pub and for st Patrick’s say they sold between 5 and 8 thousand pounds of brisket so they had me cutting and prepping brisket during all of my shifts for like 3 weeks
Even if you don't trim it, it'll still turn out great
How do the smoke and seasonings penetrate that thick layer of fat? You're also probably adding an extra 2 hrs of cook time.
You eat the fat along with the meat!
I bought a smoker the first cut I went and did was a pork shoulder and it turned out great and learned a little bit and the next cut I bought was a 14 lb brisket and just drove into the deep end and it turned out great low and slow is the best method along with dry brining
i dont know why watching someone trim meat is so satisfying sub from me
bro pause
@@shenaniganszxc57 bro learn to write proper sentences
Lol it's so funny hearing "brisket is the hardest meat to smoke." That was the first thing I ever smoked as a teen when my dad let me use his to make food for a party. Probably my favorite thing to smoke now
Hard because it takes a long time. Ribs are about 4 hrs. Pork butt is 6-8 hrs. Brisket is 10-14 hrs
Ive never trimmed a brisket, comes out tender every time
You don't trim it so it's tender, you trim it so there isn't excessive fat.
The sad part a packer brisket use to be only 20 to 30 dollars from what I remember growing up in the 2000.
I can still get them for $1.78/lb on sale here in Texas. These people are using prime or wagyu, which means they don't know how to smoke them. So they have to use an expensive grade to make good BBQ. The whole purpose of low and slow is to make a tough cut of meat turn out tender and juicy.
Nothing like seasoning your brisket with some fresh knife shavings. Starting the video off right!
HEY, MAN... brisket is the most intimidating cut of meat to smoke. So knock that shit off.
Those shavings have got to be so thin, they probably get taken away by the wind. Don't worry, homie, you'll live 😂
What shavings? He's not sharpening the knife, only straightening the edge
you'd be lucky to get a tiny micro splinter to fall of the knife there. He was honing not sharpening. No material is meant to be removed.
That doesn't actually remove any material and sharpen the knife, it just aligns the micro serrations on the edge to all face the same way - a process called "honing".
❤ I absolutely love brisket especially with cabbage
My advice for an introductory smoker is to buy trimmed for the first few. Get your smoking process down before you worry about how you're going to trim it. No matter how well you trim it, it will not matter if you don't have your smoking process down.
Pro tip: sharpen your knife over the food so you dont loose any shavings
That was honing, not sharpening. It's straightening out the burrs, not removing metal.
@@Good_Enough4 small shards still fall from the knife in the process
Awesome, straightforward video with really good tips.
Thanks for the advice!
I bought a brisket at random the day before, had no idea what meat to make. Threw it together randomly and smoked it overnight. Hosted a party with it and everyone loved it. Just follow your heart and instincts, you can’t mess it up it’s not intimidating
👍🏼
I remember working at a job where trimming briskets was one of the main objectives. It was so intimidating because it just all looked like one slab of meat😂. It was hard to figure out what was supposed to get cut off and what’s not lol
Saw a video of a guy not cutting off anything and it was glorious 🤤
Fat is the best part
I’ve always wondered, when he sharpens the blade is it not dropping steel shavings into the food?
I find that keeping the majority of the fat intact helps keep the brisket moist and tender while cooking. It's easier to remove after it's cooked.
Smoker temp I like 250 to 170 on brisket, a few spritzes with cider vinegar in between before 170. wrap cook until 205 . rest 2 hours your good to go.
I remember when brisket was cheap to buy
It’s still cheap per pound…but this is what happens when rich people eat poor people food.
@@robertwilliams1167No such thing as “poor people food”. 🤡
@@robertwilliams1167what’s the new meta
I get my brisket at about $3/lb.
Where did it get expensive? It's been the same here for at least 7 years. Maybe $.50 different.
I’ve only smoked 2 briskets so far, first one had a great bark but I though I had over smoked it cause it wasn’t as tender and juicy on inside and assumed it was over cooked as I wasn’t able to check internal temps, second one I did same cook time, only difference was I found out I didn’t let first one come to full temp and was able to verify second one was at temp during finishing, conclusion was I didn’t get internal temps high enough on first brisket to actually break down the intramuscular fat
Experience will tell you when it's ready. Pitmasters don't use thermometers at restaurants. It's how the brisket feels.
I love my brisket with metal shavings too!
Agree.. prepping the knife right over the meat…
I was waiting for someone to say this lol
Honing rods don’t cause shavings
@@Dctctx They do cause dust though, I always rinse my knives after using a rod.
Have never trimmed my Brisket. Neither did my Father Grandfather etc. Always comes out perfect and juicy. No need to complicate a simple thing like BBQing! 79 years old. My family has been BBQing in California since 1775!
👍🏼
so you're saying you have to risk it for the brisket?
Leave the fat . score with knive. I put in aluminum pan. 250 for 12 hours leave water and apple juice in pan under briskets. Put wood chips every 3hours. After 12 hours wrap in foil or butcher paper place back in grill or off oven so drippings can soak back in and meat rests for at least an hour. Cut thin and across the grain. So good! I like hickory and cherry wood together or oak and cherry wood.
How do the smoke and seasonings penetrate a half inch thick layer of fat? All of your smoke is going into a thick rubbery layer of fat that doesn't render.
I have nothing to say about some of these comments about smoking Briskets and I see all of these "Pro" tips are freaking hilarious 😂 my family has been smoking meat for over 100yrs in Texas it's just what Texans do please take a class or find a real true pitmaster and learn the craft of smoking Miss Snow is the King of Bbq I'm not just saying that it's her title she earned it she has a class Aaron Franklin also has classes ,Anthony Calhoun which is me I also has a class and guess what were all true pros at this
I've smoked them untrimmed. The fat is SO easy to remove after it's been cooked and the meat is super moist. I also just had a stent placed in one of my arteries, so...
Brisket is truly not to be intimidated by. I’ve messed up only one brisket in my life and it was because a tornado and a rain storm hit at the same time and I was forced to abandon the smoker.
More people need to pick up a cheap smoker and start doing it themselves. If you read up and follow the steps with patience, your first brisket is likely to be better than any restaurant you’ve ever been to, and I say that as a Texan who’s been to the most famous bbq joints in the state.
Seems solid to sharpen the knife over the meat 😂 thanks for the knowledge tho
Extra iron
It's not sharpening. It's steeling and no metal comes off the blade. Wow 🤡
@@tboneplisken4086 that depends. there are sharpening steels and honing steels. the former is abrasive, the latter is smooth.
@@daemonhatno it doesn’t. Sharpening steels do not exist
Sharpening your knife over the food is wild.
Is your knife sharp my bro ?
Great job explaining why you do what you do! Wish i would have had that when i started off.
Shaving knife on top of meat and not wiping it tells me thats your very smart lol
bro what
Honing rods made shavings. Wipe your knife on a wet paper towel next time after you use one and you'll see
@@michaels9739 oh, ok, got it
@@michaels9739 thank you
The clip of him doing it probably got cut out
I love metal shavings in my brisket too
Pro tip. Trimming is just for competition.
I suggest getting that super cold before trimming. That brisket looks pretty warm. If you trim it super cold the fat is much easier to shave and trim.
Yeah, I usually do, I just couldn’t fit this in my freezer. Brisket Trim Tip - Freeze it for a bit before you trim
ruclips.net/user/shortsI1moEP5dNqM?feature=share
That's a whole lot of meat you cut off. What do you do with it?
Keep the fat and meat, render them together to make beef tallow...when all the fat is rendered the meat that attached will be like beef confit
or burgers, something that needs a fattier cut
Brisket Trim Smashburgers
ruclips.net/user/shortsFisdsNbbg88?feature=share
Yes, I agree how much waste as in weight. Wouldn't you have the butcher trim out the fat instead of wasting your money?
@@kimhansen9124 it costs more to have the butcher trim it. Because now you're paying for his time
Ngl as a butcher I hate brisket. It’s great when cooked well, but this is the type of stuff that people over glorify and add to much information. If u want a good brisket just season it evenly and then smoke it on a Weber at 250 for anywhere from 4-8 hours. If you hear someone say they cooked anything for over 10 hours they don’t understand how collagen works.
I don't even trim mine period. Afterwards you can trim it down.
Its always good to sharpen the knife over your food yummy
You have to keep a thin layer of fat, this will add juice and flavor to your final product
As someone who as won BBQ competitions, I can confirm that this advice is 90% correct. I recommend spending as much time as necessary to get a good symmetrical brisket.
I’ll take that 90 😂
@backyahdbbq great looking brisket though. I mean no offense by that I was just giving some input. Keep up the great work, I love your vids
None taken. Thx brother.
Dino ribs are the most intimidating cut to smoke.
No they're not you almost can't mess them up they have ample fat
If dyno ribs are the most intimidating then you shouldn’t be around a smoker
@@reese15m and you probably shouldn't post videos of your license plate on the Internet lol. 512JFP Kansas.
@@wavycrockett4261 have you ever made them and on what smoker?
bro demolished you@@reese15m
No trim before smoking is best 🤪💥🥊
Did you just sharpen your blade right above the meat? Nice, extra seasoning
That is one blunt knife
Starts off by coating it knife shavings! Never thought of that.
Way better untrimmed!
Pro tip longhorns makes it pretty good and if they do screw it up ask for another 😂
First thing you did was scrape metal dust all over your meat Smfh
Gawd I love those meat buckets!! ❤ they are such a good thing to have, especially if you smoke/bbq A LOT of meat!!
👍🏼
I have 10 or so :)
I’m sorry but a brisket is by far NOT the most intimidating piece of meat. I would say A5 Wagyu is because if you screw that up it’s 2x the cost and 10x less the size of
It’s pretty intimidating, but in my experience wagyu tends to be one of the most forgiving cuts of meat out there
Appreciate the help!
"Brisket is the most intimidating cut of meat to smoke..."
Some random pitmaster smoking the entire animal: *Hold my beer.*
Great video! Simple, clean, and informative
Well thank you for acknowledging the fears of screwing up because I have the same fears and I thought there was something wrong with me
I have smoked about 20 briskets, and I almost never trim the fat off the meat (bottom) side. It needs more moisture there because it's getting hit with the heat, and there isn't going to be any pooling because it's facing down.
I've been watching american barbecue videos lately, people trully love that brisket cut. In Brazil that's not a very popular cut, it's actually considered one of the worst meats and it's cheap. We have a completely different culture on barbecue.
I hate doing this. But I like watching it be done. Then use the trimmings in a homemade pot of beans
OMG!!! I did not think you could put on a glove over the shainmail............ Mind blown xD now I know how to keep it clean xD
👊🏼
@@backyahdbbq 👊
Just to anyone who sees this. At the beginning he is not Sharpening his knife he is Honing it. This allows the knife to keep a straight edge and does not remove metal off of the knife like sharpening a knife does…
Great job
*not a cook* but how safe is it to sharpen a knife over the food?
So when we buy it are we paying for all that trimmings we dont want correct? So why come they have the trimmings on it when sold?
Sharing the knife over the meat and then not wiping it off is how you grow wolverines🤣😅😅😅
😂
Try using a fillet knife for cleaning the meat side and the silver skin. Using the full lenght of the knife to make longer cuts you get a better final product and less waste.
Why would you sharpen the knife? More specifically what happens when you do? What do you think will happen when you do that above the brisket
Sounds like building your first gaming pc
Good job!
The most challenging part making Brisket is waiting 8+ hours with the aroma thaf would attract every meat eater in a 100 mile radius 😂
👍🏼
I’m praying for payday get myself
Some Texas brisket at swinging door bbq in Hollywood fire 🔥 with the spicy sauce and whiskey bbq it’s to die for🤤❤️
I never like to trim. Throw it into a pan raised up about 1/2in. Either have brined it overnight or do an aggressive dryrub after plaiding the top. Slow cook 1/2in rise will allow juices/tallow to flow underneath but not to high to dry out. Finish with butter and a quick broil to give some crunch to the top.
ps. At the end strain and pour tallow into rectangular silicone trays. Once the tallow sets pop into the freezer. Can use the tallow sticks for anti-stick in your pans later on.
Nice. Thanks
For a moment I thought thi video was gonna be about the most expensive greece in the world!
Hell yeah, it's a good thing!!
Sharpening ur knife directly over it is also very good
They clean up briskets real nice like that at the Mariano’s I work at. We have a actual butcher that does it in-house, just wish he left a little more fat on to be honest. It’s cool because it saves time but I’m pretty sure they mark it up like 20 percent for labor.
have a pot of boiling water and add your trimmings to the pot as you trim, boil out all the water until your left with the just the fat and non fat trimmings., strain to a bowl with a cheesecloth. place in fridge and remove tallow puck once solidified. and flip scrape the contanimates off the puck and melt into a sealable container.
Excellent! Also delicious piece of meat. Thanks.
👍🏼
Don’t know if you saw the glove he put on at the beginning I recommend you do that both hands and with a nice material that you can’t cut through yes your skills might be good but you never know
That gonna be good
What are some ways you can utilize the trimmings of a brisket?
Tallow. Burgers. Sausage. Stews
Pro tip for beginners if your buying it at HEB they will trim it for you for free and then re weigh it after so the price goes down and you don’t have to trim. Win win
Sharpens the knife over the meat....
What a amature 😂
hes a legit professional unlike you clown
deckle fat is my new favorite word
i am vegetarian and have never and dont have any interest in ever cooking meat like this, yet here i am watching how to do it and taking mental notes...
Brisket used to be low grade, cheap or unwanted meat. Since smoking them became very popular them price got jacked up