How to Trim Brisket: Backyard, Competition, Restaurant and Catering
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- Опубликовано: 12 янв 2022
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What’s the difference between a backyard brisket trim and a competition cook-off brisket trim? What about a brisket trim for catering? And how do restaurants trim their briskets and why? In this video I show you exactly how to trim your brisket for all of the above and more.
Before we jump into the trimming let me quickly explain the three things I look for in a brisket when shopping.
First is SIZE: Generally I find myself going for the 16lb to 18lb range. I never go less than 14lbs and if I find a solid 20lb brisket I will take that too.
Second is SHAPE. Look for a brisket that is more or less as even and flat as it can be, this can be helpful for trimming quickly.
Lastly and perhaps most importantly - GRADE.
These days for top restaurants and for good at home eats PRIME is the standard. But for cook-offs, Wagyu and high end briskets are becoming more and more the norm.
You want to look for a brisket with good marbling. Truthfully, at home even a CHOICE grade is a good choice for most occasions but for a cook-off, you don't want to bring a knife to a gun fight - so go at least with a Prime if not a Wagyu.
With all that said, let's get to trimming this brisket!
Man, when I was learning about 10 years ago, people would tell you to get EVERY BIT of silver skin off the meat side. I'm glad we're pulling back a bit from that and being more relaxed about what works - especially in the backyard.
Arnie is one of the best pit masters I have seen. Very knowledgeable. I like how he explains Comp, backyard, restaurant, and catering. Arnie's channel is a must-subscribe channel.
1st time subscriber n truely fully.enjoy your technic n knowledge of fixing briskets. Thank you so much.
This is the best brisket trimming video out there.
Thank you for this video! I needed this for my new years meal. Happy 2024!
I can’t thank you enough for this video. My father in law wants a brisket for his birthday and I haven’t done one yet! The trimming is what I’ve been most nervous about because so many of the other videos are competition trim and restaurant style trims where it looks like they’re taking half the meat off! Thank you again
Dios de bendiga
Solid work brotha! Great tips and explanation of what you’re doing.
I really appreciate all your videos. It helped alot when I cooked 5 briskets for the whole shop where I worked at using a huge offset smoker for THE FIRST TIME .. I was hesitant ..but I followed your steps.. also bought me a 4piece temp probe so that helped alot as well with keeping me in the zone I wanted to be at. But 14 hrs later I had an amazing briskets with beautiful smoke rings and very moist.not dry at all.everyone loved it.Thanks again Arnie. Also...I'm restocking soon on that WOW SEASONING. My wife loved it. It taste legit on venison backstrap as well. I highly recommend.
Thats so awesome WGO, appreciate the follow and for the great feedback like that, thats why we really do it. Thanks for the rub purchase and love too, God bless
Great video! I always wondered why briskets looked prettier than mine. Ha I always thought there was a special magical stock held for the select few. Looking forward to trying out the rub.
The trimmings ended up weighing more than what was left of the actual brisket!!😂
Good video sir! Thank you!👍👍
Just subscribed!
Brisket looked amazing at the end . I need to buy a meat grinder because when I cook brisket it’s always 5 or more . Great video!
Hey my bro i really enjoy this channel ive leaned so many new things thanks for sharing all your tips keep it going man!!!
My pleasure, thanks for hanging with us
Want to say Gracias For all these Real Helpful Videos I Like Your Style Viva La Parillada 🍺🍺
Looks like I need to invest in a solid meat grinder so I don't feel bad about over trimming. One other thing you can do with the fat trimmings is put it in a pan and put it on the smoker with the brisket and let it render down and get some smoke flavor and strain and pour it over your brisket when you wrap it...either at the stall or before your nice long rest in the cooler (3+ hrs)...or both.
Nice to see you again brother blessings
Thank you Javier
Good looking trim, you are a master.
Thank you man, just a guy with lots of practice lol.
Mr Arnie you are the best master of la parrillada 👍👍👏👏👏👏👏👏👏👏👍👍👍👍 thank you very much.
Good job boss like watching your videos l. Thanks for the tips
Nice comp trim! I'm originally from the RGV, Raymondville TX. Love your channel, reminds me of home. I've done a few briskets, nice to learn from your vids!
Thank you T-Dogg, my mothers family is from Raymondville too.
@@ArnieTex Gilbert Salinas is my uncle on my mom's side from there, he used to play guitar in the "Texas country band" (TCB) on the Johnny Canales show back in the day, God rest his soul. Might have heard of him maybe. La Bamba he played really good.
@@Freabyrd Nice
Great video, thanks!!
I ordered your OG and wow seasonings and now I need some advice on how to grill a competition ribeye steak. Do you have videos on that? Great work on tge trimming
Great tips and tricks in this video! Prime is my go-to, I've done Wagyu as well but for taste and flavor Prime is the best bang for the buck. Sadly prices are going up now. Make Brisket $1.97 Again! lol thanks for sharing Arnie!
Thanks Grill Sergeant, yessir agree that Prime is best for most cooks amd for sure my pick even for most comps, cheers
This past week Krogers had them on sale @ $1.97 for memorial day weekend. I wasn't expecting on it, but ended up purchasing 4 16-20lb slabs.
Ive been buying my prime briskets , prime picanha's, prime tri tips, prime whole meat flap and other types of meat, chicken, pork and fish from this place called wild fork foods for the last 3 years. Their 14.5lb packer prime grade brisket costs $72.21. A 15lb packer choice brisket costs $59.70. But those are just the prices that they show for the weight in the pictures. If the brisket or anything else you choose weights more or less. Then you are charged the price it actually weights. I order picanha once ever two weeks from them, meat flap once a week, tri tip once a week, and fish and chicken once a week. Or if I calculate properly, I order from them 3 times a month. Delivery to me is next day since I live in NY and they ship from PA. If Im not mistaken they have 12 locations across the US. Im going to smoke a 14lb choice brisket I got from last Thursday this coming Thursday so its ready for Friday. Most likely I will be ordering a prime brisket this week so I can make sure I have one for the 4th of July. And Ill probably order a few other things as well since Im ordering that brisket. Here is the link to their brisket section. They ship for free if the order is $40 or more. However if you become a member for $29 a year. Anything you order is shipped for free. Meaning if you ordered a whole chicken for $10 , it would ship for free. wildforkfoods.com/collections/beef-and-steaks
I love your content my guy❤. I was a butcher and am getting back into butchery, my favorite knife for this work is my 8” bullnose scimitar. Checkout the one cold steel sells, it’s a banger!
Thank you
Edinburgo ...represent! 🙏🏼👍🏼 Saludos
Gracias Fixer, saludos
You're a definite pit boss Arnie .
Wow, thanks
You're very thorough and easy to understand in your instructions. It's a plus that you're Texan lol
Nice job bro!
Thanks my brother
Now I have to get a mortgage to buy a brisket lol. Beef prices are ridiculous here now. Excellent video. I'm drooling thinking about all the burgers you can make with that trim.
haha yes warmsteamingpile prices are really high so we don't waste any of it, thanks
Thankyou for telling us about the tools you use the names and inches it's good to know the size of the pots people use but people don't tell ‼️ And please can you show us how you make your hamburger meat from the trimming 🤔👋🤗☑️
Okay Arnie, I'm watching
Good morning from NM
Good morning
Damn brother that was an awesome and thorough video. This helped me tremendously. Every time I trim a brisket it’s always like the 1st one I’m trimming again lol. I’ll stick to the backyard trim since I’m not doing competition. How hard is it to do hamburger with the trimmings?
not hard at all
Soooooooooo much anxiety watching all the meat get chopped off!!!!! lol but knowing it’s gonna make some burgers 🤤🤤 I think I’m gonna give my next brisket a little more trim so I can make some smash burgers!!!!
All the trim I cut off goes to my dog. He gets real happy when I pull out a brisket.
I like this channel reminds me of my uncle.. GO HAWKS
Great job Arnie that’s a good looking competition brisket 👍🏼😋 “GO COWBOYS “
Tnx Jerry
What do you think about using a 10" blade Old Hickory to trim the brisket, Arnie?
Shout out @Arnie Tex From Alice Texas #Come on #Great BBQ Channel
Thank you Robert, God bless ya my brother.
I have both your OG and WOW seasoning. Actually I have 2 of each LOL. We got them back in April and one WOW and one OG probably have one more cook in them. Suffice it to say , they are a hit. Can you let me know what a 14 lb brisket should weight after properly trimming it for the backyard like you did? Ive trimmed a bunch of briskets. But after watching your video it seams I should be trimming it more in order to get that stream lined piece of meat in order for it to cook better. Im only asking about the weight so I can calculate when I should start smoking the brisket I just bought.
Hello and thanks for your great feedback on the rubs, appreciate the orders. As far as how much it weighs I personally dont see much rhym or reason from brisket to brisket, some have much more fat on them than others so it's pretty much different each time. It's generally accepted that you will lose between 35-45% of weight between trimming and shrinkage or loss of moisture. Do what works for you for sure but for me personally I have never cooked by weight it time, I just cook and watch the temps and color and bark then wrap somewhere between 170-185 depends how it looks. Lately I see even more fat than usual on the briskets, they are killin us with more fat and hiogher prices grrrrr.
hi. can you put a link in order to buy a wonderful knife like yours?
Dalé Shine, Arnie !!!
Orale thank you N A
What do you use to sharpen your knifes?
Good morning
Buenos dias compa
Nice
Do you trim brisket at the house before you head out to compete, or do you do it all on site?
Mostly at home, I like to show up ready to cook and prepping at home allows you to be more relaxed and focused.
Do you leave on the silver skin? Great video!
On the backyard
@@williamrichards2936 yessir right answer, It's usually minimal and very thin so for backyard and caters i leave but trim off as much fat with out taking meat, never had anybodyt say oh you left the silverskin on in 20 plus years. Thanks for helping out bud.
Thanks William, yes I do, longer answer below.
Why didn’t you trim out fat between the point and flat and get some rub in there for burnt ends?
What do you do with the trimmed meat
Grind into chili, hamburger, or cube up for stew meat, carne guidasa etc. etc. Tallow from the fat too.
Wagu only
Thumbs up
Thanks RyDog
I struggle with the lean never being to dry and not where I want it to be. Any ideas or help regarding that?
with all that cutting, it looks less than 14lbs now.
This is the most aggressive trim I've ever seen..
“Ask me how I know!”😂
Back Yard Brisket = No Trim. More flavor, and can easily be trimmed after cooked.
Cut toward your buddy, not your body