Competition IBCA brisket trim by Race Crew BBQ
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- Опубликовано: 18 май 2019
- Competition IBCA brisket trim by Race Crew BBQ
Jason with Race Crew BBQ goes through his process of trimming a brisket for competition in Texas. Brisket was Creekstone Farms from Majkszak's Meat Market
#IBCA
#Brisket
#BrisketTrim 
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First, I am glad Bill uploaded finally. We love Bill's edits. That was an awesome lookin piece of meat. Cheers all.
yes, finally!! i need to do more, but i get too busy watching josh and babe!!
Great video Guys
Lots of great information
Thx! For sharing
Bill
Race Crew BBQ
thanks bud!!
That's a great looking brisket. Very helpful info on how to trim. Thanks for sharing.
thank you!!
Bill that was really cool ... Very detailed in trimming a Brisket for comp . Great Vidoe
thanks brother John!! appreciate you swinging by!!
Beautiful brisket. Great knife skills. I can only imagine how it turned out.
im sure it was a top ten finish.....he is on a roll just now!!
Awesome comp trim! Nice video 🔥🔥🔥
501 BBQ thanks bud!!
Very Informative video, thanks for sharing. I don't think i would ever want the pressure to cook for a competition, but have always been interested in the process!
all it takes is a few top finishes....and your hooked!!
This fool took a brisket already trimmed to death and said to himself, “this needs more trimming”.
lol!
Very interesting! Good job!
much appreciated!! thank you bud!!
Excellent knife skills. We really enjoyed watching this video. Great job!
thanks for stopping by!! and yes, he is surgical with the knife!
That trim job looks professional.
thanks bud! Race crew bbq is one of the top competition teams in the state of Texas
That's pretty cool to see, serious knife work going on there. I woulda had it straight from the butcher, but it sure did look gorgeous.
thanks charlie!! it did look good straight from the butcher!!
Damn the raw Brisket look great. I'm new to smoking meats but I've been a cook for 20 years + and got interested in brisket after eating dickeys . Working on my baby back ribs today practice makes perfect .
Interesting stuff for sure Bill.
thanks Jeff!! i did see you fish tacos the other day!!! they looked great, but forgot to comment!!
Wow, beautiful video. Thnx ...
much appreciated!! thank you!
I was always under the impression you want to either completely remove the fat cap or keep the fat cap intact to protect the meat during the cook. Will that brisket cook evenly with that bare spot?
tit will, the point of the brisket has so much marbling, you would be surprised how much fat you can take off
Wow ! Those Knifes Are Sharp ! Really Kool Info And Great Tips , Got Ya 😉👍18
thank you! thank you!! your always so kind!! ....what the no 18 for?
@@ChickenFriedBBQ Ur Welcome 😄 My Like #18 😉
I would like to get my comp brisket pre trimmed like that. How would I explain what you have done to a butcher?
yea, this meat market caters to comp cooks and actually is a comp cook himself!
WOW, that is some fine tuning there. I'm like Kent, someone needs to be assigned the grinder. lol
thanks Phil! always appreciate when you stop in!!
very interesting, thanks for sharing
thank you!!
Is that just the flat?
That’s cool, he can keep the brisket. I’ll take the knife!😎That’s a serious brisket trim. Love that knife though.
he keeps em sharp ric!! thanks bud!!
Great stuff Bill! But why doesn’t he keep all the trimmings to make sausage? Sounds like a lot went into the trash can. Beautiful job trimming for sure ! Comp trimming never ends , there is always more to trim.....lol.
i think hes too busy for sausage making.....he cooks every just about every weekend, plus he has a meat sponsor! so for some people is just collateral damage to comp bbq
After vacuum sealing it does it go back into the fridge and is good till competition day?
yes sir - i trim a day or two before the comp, and stick her in the fridge
@@ChickenFriedBBQ Thanks! how big are the vacuum bags you're using?! Thanks for the info. Hitting my first IBCA comps this year and learned a lot from watching you!
i use the food saver, got it at costco. i buy the bags fro HEB, they are 11" wide....come in a 16ft toll
@@ChickenFriedBBQ Thanks so much for the help! I feel more confident going into my first event when I get help from awesome pitmasters like yourself
Very nice upload! :-)
thanks bud! much appreciated!!
i wonder if Franklin trim is briskets like that
i wouldn't think so
Mr bill where did he get the brisket from? I would like to check them out
not sure...its a old video
What brand knife are you using?
Victorinox
@@ChickenFriedBBQ Thank you
Almost.
HEY BILL , I really enjoyed this video , A ton of good Info 4 Sure . Is this the team u cook with ? Or Just Good Buddy's ?
thank bud!! he is a good friend who has taught me a lot about comp bbq
So he trims the point off for you
he will do whatever you like, trust everyone has their own preference
if you slice against the grain why noe trim sqaurly with the grain for perfect slicing
i usually try to do that, the straighter i can get the grain, makes for easy slicing, thanks for watching
Wow. I'd just take the scraps
thank you!
😬🤭
Much Appreciated!!
He’s cutting away more meat than fat!
i grind the trimmings for burgers!
@@ChickenFriedBBQ looks like the trimmings went in the trash
Did he just throw all that trim in the trash? UGH
he makes burgers with the trim