I Completely Trimmed The Fat Cap Off Of This Brisket | Smoked Brisket Experiment

I wanted to see what would happen if I completely trimmed the fat cap off of a brisket. In this video, we put it to the test!

[@PaulieDetmurds]

I am telling ya, this is a great video for anyone who is interested in doing such a cook. Love that color, that 16 mesh makes a big difference for sure. Thanks for the greatness!

[@googanbbq]

Thanks for the kind words!

[@TheBeardedItalian]

Excellent experiment. Looked like it come out absolutely perfect to me. I’m definitely going to try this next time I do a brisket, however, I will not do the sous vide as I do not have one so I will wrap it up with aluminum foil and towels, and put it in a cooler. Very impressed brother.👊🏻😋🍻

[@googanbbq]

Thank you! Good luck 👊

[@paulonolan6497]

I think I’m going to try this on my next brisket cook. I can never seem to get the trim right, and my family hates all the extra fat on the fat cap.

[@googanbbq]

Give it a try and let me know what you think! It turned out really well and was a hit for my thanksgiving dinner. Thanks for watching!

[@Fred-F4]

very interesting!! thanks for sharing it with us!

[@googanbbq]

Thanks for watching!

[@salvadorsepulveda6415]

Interesting experiment, that's what it's all about in changing receipts 👏

[@googanbbq]

Thanks! It was fun !

[@ScottysBackYardBBQ]

I have done this a lot. Turned out great..nice job great video

[@googanbbq]

Thanks! It was fun. Thanks for checking out the video.

[@TheAmericanSmoke]

That brisket looked killer! Great video. I always enjoy a good experiment. Especially when you can eat the results! 😂 smoke on brother!

[@googanbbq]

Thanks man! It was tasty!

[@CookingwithStephennJacklyn]

From one my favorite old time TV. Show " I JUST LOVE IT WHEN A COOK COMES TOGETHER" . Cheers ✌️🍻

[@googanbbq]

Heck yeah!

[@XxKiprotichxX]

Looks great!👊🏾

[@googanbbq]

Thank you!

[@rezzasalgan]

Watching friend so nice experiment it nice channel lots of cooking lesson learn

[@googanbbq]

Thank you 👊

[@Trumpetmaster77]

great looking brisket!

[@googanbbq]

Thank you Luga!

[@madswinebbq]

Excellent cook Googan. FYI I also love to remove all the fat off my brisket. Got a few videos where I refer to it as brisket-blasphemy! 😂 However, it’s my go to method!!! I love it. I also like to rest my briskets in the microwave. 😉

[@googanbbq]

No shit. I thought I was the off man out for trying this! Glad I’m not the only one! Thanks Ruben!

[@madswinebbq]

@@googanbbq Check out my brisket video where I also trimmed off all the fat. Looks like great minds think alike 😎👍
ruclips.net/video/ctb0vnRkTNE/видео.html

[@WarChortle]

Nice method, definitely just subscribed

[@googanbbq]

Thank you! I really appreciate it. I’ll have some more brisket cooks coming soon.

[@SandVan]

Delicious and hello from Australia ❤

[@googanbbq]

Thank you! I appreciate you stopping by!

[@randyshifter]

That was a really good video AJ.. great experiment, great audio/video.. nice work brother!!

[@googanbbq]

Thanks Randy! I really appreciate it. Have a great weekend!

[@Sheenasalesthriftytreasures]

Looks absolutely amazing thanks for sharing yum

[@googanbbq]

Thanks Sheena! Have a great weekend!

[@yayo4099]

Bark looks so good, really fun to watch. Have a good weekend!

[@googanbbq]

Thank you! Have a great weekend!

[@ExpeditionaryJonny]

I love this! I've always wondered about how much good bark you lose when you keep too much fat on the brisket. I also like how you had that piece of wood in the smoker to shield the brisket. Thank you for putting this together and sharing!

[@googanbbq]

Thanks for watching! It was a fun cook.

[@Spankybuzz]

When you do multiple experiments at once, you can’t tell what part did what for the final results. Jmho

[@WishingWellBBQ]

Wow! What an interesting experiment! I didn’t think it would effect the juiciness too much. But I feel like I would miss that little layer of gelatin fat that creates that really awesome mouthfeel. Either way, it’s great to see what would happen! Thanks for sharing!

[@googanbbq]

Yep, that’s true. Most of that outer fat renders out but it was worth an experiment. Thanks for watching!

[@everdayjack4971]

I noticed when you opened the lid after 2hrs you had the brisket opposite of how you started, which was cap towards the heat,thin side opposite. 🤔

[@googanbbq]

It has been over a year but I think it was cooking faster on one side or something.

[@brianveestrom6784]

It does look like win. What was your temp in the sous vide?

[@googanbbq]

I set the sous vide to 150 degrees.

[@brianveestrom6784]

@@googanbbq Thanks!

[@googanbbq]

Of course! Smoke on 🔥

[@BBQROCKSTAR178]

Nice trim job, Googan!

[@googanbbq]

Thanks Rockstar!

[@mamaandpapajoe]

Sweet experiment. You're going to piss off the "fat is flavor I don't trim) my briskets crowd! 🤣🤣

[@googanbbq]

Haha, prime grade brisket has plenty of fat in it but I agree, I’m sure there will be haters. Thanks for watching!

[@jonathanedwards9390]

Good job. Buttttt I likes my fat.

[@googanbbq]

Thanks! Yeah, it was an experiment but I’ll probably leave a 1/4” fat for future cooks. Thanks for checking out the video.

[@SleeperBBQ]

nice bark googan

[@googanbbq]

Thank you Lance!