How to Trim a Brisket
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- Опубликовано: 13 сен 2023
- I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient.
Put it in the freezer for 30 minutes to harden the fat making it easier to cut.
I wear a cut glove on my left hand and nitrile gloves on both hands.
I have 3 tubs, one to trim, one for meat trimmings, and one for fat. Save the meat trimmings for burgers and the fat for tallow.
I also have a roll of paper towels and a trash can nearby.
I use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts.
Remove from the bag by cutting along the deckle fat, so you don’t gouge the meat.
Pat down with a paper towel.
I start with the fat side because fat is easier to trim when cold.
Cut off the mohawk.
Round off the point.
Splay out the flat.
Clean up the long side.
Carve out the deckle on that side a little.
Cut that corner at a 45 degree angle.
Round off the corners.
Do the same with the other long side.
Trim the flat fat to a quarter of an inch.
Trim the slope section between the point and the flat.
Trim the hump, working from the middle to the side.
Flip it over to the meat side.
Carve out the deckle.
Remove any fat globs. Go with the grain. I put my left hand under the brisket to get it curved at a good angle for easier cuts. I’ll sometimes use my straight-edge slicing knife for efficiency.
Clean up any rough edges and move onto the next brisket.
#brisket #bbq #bbqtips #howto #smokedmeat #brisketprep 
Развлечения
“… and then move on to the next brisket”
Bro tryna feed the whole neighborhood
U the type of guy to go to a McDonald’s and say “bros really tryna feed the whole area”
Hells kitchen
@@rkidyone brisket is a lot, whenever my family eat brisket we do a half to a full pound each on average and this thing could keep us fed for a week so yeah I get op on this. Also these briskets aren’t cheap either
@@brewski0277 I know. I was just making fun of the comment that guy posted because he’s obviously selling the brisket and not cooking it and feeding it to people, so saying “bro tryna feed the whole neighbourhood” is a pretty dumb thing to say when you see a business selling food.
@@rkidy I mean he is trynna feed the whole neighborhood by selling it tho 🤷♂️
Three gloves, two bowls, four knives warmed to 78 degrees, brisket chilled for 32.25 minutes at 10 degrees, cut at a 45 degree angle on each corner, slicing this piece of fat in a parabolic curve that’s equal to the curvature of the earth at the 47th parallel rounded to the square root of pi times the square root of the radius of the earth, finished off with a warm pat down, and a partridge in a pear tree. Did I get it all?
Close. Three tubs 😂
@@backyahdbbq Dang. I knew I got something wrong!
Had me going for a bit there😂
Some roast beef, a chicken, a pizza
How these videos go you got it perfectly. It always kinda simple telling you what you need then 100 important things in 3 seconds and you don't know where the fuck you are 😂
Based on market price right now at my local Costco I can get PRIME grade packer cheaper than 88/12 ground beef and boy does grinding up an entire brisket make some amazing burger.
Top butt is cheap too try a good mix it's juicy like brisket but tastes great like sirloin 👌👌👌
I think there is some confusion in your line of thinking. Yes 100% what your buying is going to taste great. Grinding prime meat is a waste in a lot of cases but please understand why you pay so much less for ground prime meat. Once you grind prime meat it don't matter if it was prime to begin with. All you are paying for is lean vs fat content. anytime you grind a prime cut it has a much higher fat content than a select cut. We will leave choice out of this as it teeters on the prime side sometimes.. Grind a prime piece of meat. you will most likely end up around 70/30 So yes your going to pay less than 88/12. I don't make burgers if they are any higher than 85% lean. I usually go for the 70/30 option as yes they taste better. And yes ground brisket would be an amazing burger but have no illusions. it has about a 60 to 65 % lean content. depending on the brisket. I have been a meat cutter for a lot of years. And I have tried a lot of combinations of grinds and fat. I am going to tell you here and now. non of it matters. beef is beef and fat is fat. The higher the fat content the more flavor the burger has. less dried out and juicier. as we all know if a burger is juicy it is fat your eating.
@@Majick0003 so based on what you say that I would not be able to tell the difference (with added fat to make all the grind have the same lean to fat ratio) between burger made with filet, ny strip, brisket or eye of tge round?
@@hyfy-tr2jyI think that’s what he’s saying
@@Majick0003wrong
I love this guy 5 sec in, 1 simple reason wearing nitro gloves over his cut glove. I used to work as a 15 year old in a butchery and had to clean everything alone at the end of the day. Cleaning the meat out of cut gloves is an incredible time consuming pain in the ass it gets so tangeld between the links. 19 years later i still have nightmares cleaning cut gloves😂
Sometimes it is truly the simple things, my Gosh it's a game-changer for me to put the Nit over top of my cut glove when I prepare fish. Thank you your video was extremely helpful
Dude!! Seriously the best tutorial about trimming I've ever seen and in under a minute? What a boss!! THANX
💯 🔥 perfect trim. Period. This is how any great BBQ smokehouse restaurant will trim. If they know anything about what they are doing. Best brisket trim video ive ever seen. Especially loved being a short vid. Ive seen many trim vids and they way to long or boring as hell. If you know you know.
Appreciate that
@@backyahdbbqactually the worst way to trim a brisket but whatever hey it’s your money bud
@@BillyBob-im7ogit's not for him to eat, he sells brisket. restaurants and stuff do this for consistency
@@OwlyFisher Depends on how they are cooking it. Those that cook in a pit, start to finish leave much of the fat to protect the meat from overcooking/drying out. A lot of commercial cooks finish their meat in a set and forget oven so they trim a lot closer and consistent so their cook times are more predictable.
The video I didn’t think I needed. Thank you, sir!
👊🏼
Wow great job explaining this super helpful
It looks nice but i like the crispy clumpy bits!
Nice job buddy!!
Lol a cut glove . Cute 🥰
Some people work better with them. I work with dudes who would cut circles around you with their little glove on. Hell if im hungover enough im throwing one on 😅
@@havehadit460 yea I doubt that bro
@@eastlospimp doubt it all you want lol
@@havehadit460 i am
Dude put on a cut glove to trim a brisket? What a pro
I'm saving this.
we also had a costco brisket, we had it instead of turkey for thanksgiving
Me, a vegetarian, watching the whole video and keeping mental notes about the technique ✍️
😄👍Good Stuff, Great Tips
This video answered my question from another video 😂😂
Next brisket? He must have a family of giants or a giant family
Bold of you to assume I even have the first brisket.
Easy on all the technical fat terms
The fridge trick is my secret move for all large chunks... I have a standup fridge outside set to 36, So the meat is about as solid as it can be without being frozen
I will trim the thick fat but that is way way more than I do
You can make sausages with it.
@@gofish7388I never waste it
I like to grind it up with venison
I cut the plastic off and stop
I don't understand anything in this video or about cooking in general and this video reminds me why
Those are the bits my doggy sits next to me waiting for
Over trimming is easy to do.
Just cut my first brisket 10 minutes ago wish I would of see this 😭
My meat cutter father is laughing so hard from heaven it is raining all over the world
Good to see you know how to use a knife
Identity theft isn’t a joke Jim!
I have that boning knife. It's scary sharp
I would just throw it in the oven and cook it for like 9 hours. It still tastes good….
He said boning *Beavis and Butthead laugh*
I know this makes sense for competition and restaurants, to have the best looking product. But would you recommend this for the average Joe?
For smoking yes. Because the fat will cook uneven. For pit no, you need the fat to protect. You trim it off after.
Oh my goodness, you're game hero!!! Game on Bro...
Don't forget the brine... 😂
Nice vid! I would prefer less trimming dough
Holy shit I hope you did something other than smoke it. Good on you for making tallow out of everything you trimmed off but if you smoke a brisket after that super awesome supper trim. No Im not eating it.
I do this and we are in Texas monthly every year.
Remember ya’ll this is /his way/ not the *right way*
No such thing. I've done bone in briskets on rotisseries
I also have a 6 inch boning knife
Fats the very best part !
Not hard fat 🤢
He's not taking out all the fat, just the parts that won't taste good
Cut glove and slice knife are unnecessary. A proper sharp 7 in, is all you need. I do 6-7 cases a week. You need clean cuts to make a proper brisket, using a normal slicing knife will never be as clean as a high carbon 7in. Other than that, this a good video. Cheers from Harlem Road.
I am so not a hater. I also never comment. But that brisket looks better than most the dumb shorts I see. Just promise me next time you won’t put your hand underneath it when trimming the gunk. Your not gonna put a brick under it when cooking are yah? Plus look at all those jagged cuts: you trimmed pretty good sir.
Ps, not talking out my ass I’m no butcher doing hanging beef but I have been a meat cutter for 4 years. Texas H‑E‑B!
Heb briskets suck tho. His cuts are bad tho.
whats the function of that 45 degree cut and rounding the edge? i mean is it just for aesthetics?
It's for even cooking and to avoid burning the edges. The trick with brisket to make sure every slice is consistent. Greyed edges from the processing and thin bits of meat are good for burger grinds, but won't cook correctly in a smoker.
I smoke the bits in a hotel pan.... it can be done
I take off extra fat After Ive Smoked It and added all that juicy flavor.
Just my preference!!!
So really dumb question: why wouldn't someone leave the fat on? Is it just so that when eating it is easier to get all meat and no fat? Thanks for tolerating my question
You want a good fat to meat ratio. When serving professionally you don’t want to give a customer a big hunk of fat. Also. It’s good for the smoke to penetrate the meat directly especially on the meat side.
@@backyahdbbq thank you for the explanation!!
@kaci13658 Thanks for asking this.. have always wondered myself.
Yea I’ll agree, with OP.
If I’m at home cooking, I’ll do very minimal trimming.
But at work I cut more off (still not quite this much) just because you don’t want to unintentionally give a customer a 12oz cut that is 6oz of fat.
At home I tend to use it less as a “presentation brisket” and more as an ingredient in other recipes.
It's all about how it cooks. Too much fat and one side of the brisket will cook faster. Leaving fat on is gross. Too much and it's unedible, just save it for lard oil.
If you are using a rotisserie or pit, the fat can be used to protect the meat from burning or drying out
When buying can we also get the trimmings? 🤔
Cut glove and nitro glove? Is that right? What the purpose of that?
Silver skin dawg you left a 1inch by 1/2inch patch on thurrrr
Geeeeeiiiiii
A what glove?
finally someone who dosent cut half the meat off because there is a miniscule piece of fat on it
This is the kind of person that smokes a brisket 16 hours just to get it as dry as humanly possible when he cuts into it.
16 hours? Nah just preheat the smoker and get it to 205F. That's it
There any specific downside to not trimming the fat too much?
For smoking, the brisket will cook uneven. For pit the fat protects the meat.
I only have a 4 inch boning knife :(
If you were as skilled as I am you would have a cut glove on both hands.
Nice
I don't trim try it you will love it
How to do you keep your knives sharp?
Honing rod before each use and during if starts to get dull. I sharpen with electric sharpener. Search for “sharpener” here for the one I use backyahdbbq.com/gear/
@@backyahdbbq appreciate it! Great informative content 👏
Dont bother because your cooking to eat not for a competition
Funny, my friend said the same thing. However my brisket was gone before his lol
Are you just reselling costco meat??
What happens if u dont trim it exactly like this? Or at all?
The fat won't render and the untrimmed edges won't smoke or cook up properly. You'll have uneven cooking along the edges and chunks of fat that will have to be cut off after the fact.
I don't think id cut any of that off. I LOVE the taste of the fat 🤷
the fat is the best part
6 inch boning knife lol
Found a new nickname for my junk😂😂😂😂😂
I dunno man.. this all sounds super important.. hope I don't miss a step.
What weight is your go to size?
Depends how tall she is
I don’t trim a damn thing snd then toss it fat side down figuring the fat cap will act as a protector for the meat. All mine have turned out pretty bad ass.
Sounds like a pit?
Sharp knife please
$40 for that hell yea
Is this video a how to make a 13 pound brisket into a 6 pound one? Lol. Great video though.
Yeah man if I sold a 13 lb brisket my customers will never come back. Imagine paying 20-30 a lb for fat
max the meat guy
I am now more confused about how to trim a brisket.
Great skills but May I ask, why the gloves?
Cut glove so I don’t cut myself by accident. Nitrile gloves so my hands don’t get greasy and smell like beef and much faster clean up. And to cover the cut glove.
This is for a competition cook. No reason to trim that much for what you’re eating at home. Fat is flavor.
removing some fat allows whats left to melt and soak into the meat. if you have too much fat, you might end up with an unrendered fatty layer
A 13 lb brisket will trim down to about 7lbs and cook down to about 6lbs. Sorry I don't want fat in every bite.
I like the fat
Hot damn is brisket really that cheap at Costco??
Ive never trimmed my briskets and they have all been amazing. Whats the point of this
he cooks brisket on an industrial scale. making them all a very consistent size and shape means they always take the same time at the same temperature. also, removing some fat means that all the fat that's left can render down and soak into the meat, rather than leaving a chewy layer after most of it has just melted off
“Amazing” brisket every time 🙄 everyone’s first brisket isn’t great, you only get better as you go. Trimming like this helps you become more consistent so you can start to dial in your cooking variables like temp, cook time, rest time, etc.
@@nathanchida972 ok good chat guy. I've been making briskets for 20 years. Never a complaint. But thanks for coming out
So you just eat all that untended fat??? Cuttting off the hard fat makes it so the brisket can cook more evenly plus it lets the actual meat cook instead of the unrendered fat
@diegohernandez6899 No, I have a knives in my home. If I see fat that wasn't rendered, I cut it off. You should try it. It's great
Wonder how many gs of protein this would be 😂
that fat still looks damn near room temp, gotta leave it in there longer
If your knife is sharp, it doesn't matter.
Straight edge slicing knife and 6” boning knife ? Bro make you life easier and get a bigger knife.
I sue a fish fillet knife only because I like the bend I get in it. I go as far as I use a fish fillet knife for skinning elk and deer as well. Pretty much the only thing I use.
@@6.7powerstroke13I hope you win your lawsuit against that knife. Good luck
I use a 7in high carbon filet knife, i do 6 cases a week. Bigger knife will make worse cuts, look at his slice knife cuts. Awful
Someone never worked in a butcher's shop
Are you a professional butcher?
What competition are you in cause this unnecessary
This is why 90% of bbq is terrible. You have to trim the brisket!!
Any recommended knife sets?
backyahdbbq.com/gear/?s=hammer
Barbecue Knife Roll
ruclips.net/user/shortsiNmgduJNOl8?feature=share
Cuts off way too much meat and fat tbh fat keeps it super moist
He definitely went overboard. I trim off a lot of the hard fat though. A lot of times, the meat comes out almost too greasy leaving a ton of fat on
There’s an insane amount of fat inside the brisket, the stuff he trimmed is completely unnecessary and would just become a nasty paste after cooking
@@gladesucks7907 yep, 100%. I’ve trimmed just like he did before and still come out with a nice juicy brisket every time.
Nah. As long as there's intramuscular fat and you're converting collagen to gelatin, then th external fat literally doesn't matter.
You clearly don’t have a whole lot of experience. Which is okay
Trimming way too much fat
Indians cannot fathom the fact u use gloves 😂😂
I don't know why butchers don't do a better job at trimming off the fat.
Dry brisket incoming
If you're lazy and just throw it in lol.
That brisket costs $43???? What is this, 2009??
Just throw it on the smoker damnnn
but if I don't over complicate the process and waste a bunch of meat then I can't be a grill master.
I sell the trimming and probably make more money than you could.
Here I'll make it simpler:
Step 1) trim fat
Step 2) ...
Step 3) profit
Actually you would make more if there was more fat. However your customers will never come back
Just smoke the damn thing already
Yeah, he went overboard for the video. I only ever trim like this for competition and I cringe every time I have to do it. Unfortunately, judges eat with their eyes as well
You cringe? Lol your briskets are bad just be honest
...dude sharpen your knives, you dont need to chill it like that unless your using reslly dull knives.
And there goes 50% of the brisket to burgers…
Yeah it sucks, but if you don't cut it, it doesn't come out correct. I don't care about what these backyard people say, a true brisket cooks even
I'll bring you mine 😂 👍🏿
You would be amazed how many people don't know how to trim a brisket
Most people have never trimmed any cut of meat let alone brisket, how is that amazing or surprising?
@@Krawnbundungle pretty apparent you don't understand what I'm talking about so we will leave it as is
@@julianshernandez-jz9tf I mean you just said a thing and I asked why you think that, if you can’t articulate egg you think things that’s your problem dingus not mine
@@julianshernandez-jz9tf I mean you just said a thing and I asked why you think that, if you can’t articulate why you think things that’s your problem dingus not mine
@@Krawnbundungle 🤣🤣🤣🤣🤣🤣🤣🤣
60 dollars dammm
HOLD ON- Where did you find a brisket for 65 dollars???
Costco
My thoughts exactly 🤔
I've never bbq'd a brisket ... why do you trim away all that fat? Doesn't a nice layer of fat render into a great bark?
Too much fat and the meat cooks uneven. One side will be great the other will be burned. Plus there is fat inside the bisket too, it's not all on the top