Wow! Not a single bald spot on that fat cap. I've never seen someone trim so much off the cap and not leave a patch of red behind. That was beautiful 🥲
Bro, because of this specific video, I have taken my brisket game from an 8 to a 10. My customers have never been happier with the outcome. Thank you for making this video. You da real MVP.
Wow best trimming video I've seen, no fat to this video. The thought process and considerations are super helpful. Never taken so much off my home briskets cause I can't stand to throw away that much. Also a ton more fat cap than the ones I get at HEB (Costco has more I guess, but nothing like this).
Thank you for this. Makes it so much simpler. I made the mistake of watching 'comp trim' videos before I started smoking briskets and it let to me pretty much massacring briskets (not to mention taking 10 times longer to trim than I should be) I will absolutely be applying this technique to my july 4th brisket. Thank you.
You want everything round thick and solid... Are we talking about the brisket or how I like my ladies??? 😂😂😂 Awesome tutorial and love your videos !!! Cheers from Montreal!
Great explanation. Thank you! Just curious, you said you use the mohawk for chopped? Is that just because of how much fat there is and it’s harder to get a good slice? Loving the videos.
I cut start cutting the point from the other side of the Mohawk. When I get to the Mohawk I stop and cut the Mohawk off and get the fat between and toss it then chop up the lean underneath
What brand/model is that knife sharpener? I’m a rookie at everything bbq and I’m just wondering what you use so I can attempt to replicate what you do…
I’m back again. I watch this video before every brisket cook. One of the best bbq videos on RUclips!
Wow! Not a single bald spot on that fat cap. I've never seen someone trim so much off the cap and not leave a patch of red behind. That was beautiful 🥲
Thank you 🙏
Bro, because of this specific video, I have taken my brisket game from an 8 to a 10. My customers have never been happier with the outcome. Thank you for making this video. You da real MVP.
Great trimming tutorial. Great tip on how to check thickness of fat cap at 6:42 and again at 7:40. Thanks for sharing your process!
Best brisket trimming out there. Straight 🔥🔥🔥. Thank you for this information
Thank you for the excellent tips! You simplify how to trim a brisket👍
I was born in San Antonio and I have cerebral palsy with little use of my left hand and I find your brisket trimming video very helpful thank you
Wow best trimming video I've seen, no fat to this video. The thought process and considerations are super helpful. Never taken so much off my home briskets cause I can't stand to throw away that much. Also a ton more fat cap than the ones I get at HEB (Costco has more I guess, but nothing like this).
I had to rewind and laugh when you said your knife was a “Dexter” knife, LoL, too funny.
"Round, thick and solid" hell yeah brother
By far the best brisket trimming video on RUclips
Best trimming video I've seen. Thank you
Best brisket trimming video I've seen. Really appreciated the tips on checking you work.
best video on how to trim a brisket I've ever seen, will be trying a brisket soon
Thanks for your time, Jirby!
This is the best brisket trimming video I’ve seen. Great job, Jirby!
Thank you for this. Makes it so much simpler. I made the mistake of watching 'comp trim' videos before I started smoking briskets and it let to me pretty much massacring briskets (not to mention taking 10 times longer to trim than I should be)
I will absolutely be applying this technique to my july 4th brisket. Thank you.
immaculate touch, a true legend
🙌🙌🙌 thank you lol
Thank you for this! I learned quite a few things!
Great job! Clear and detailed!
Thank you!!
Thanks for sharing your process man!
Those hands are skilled. Beautiful trim job.
Dude...exactly what I needed. Thanks
The REAL Master Class JIRBY 👏
You want everything round thick and solid... Are we talking about the brisket or how I like my ladies??? 😂😂😂
Awesome tutorial and love your videos !!!
Cheers from Montreal!
Awesome stuff!!
So nice!
outstanding video. congrats on all your success.
Sheeeeeeeeeeeeeeeeeeeesh that's a good looking brisket 🙌
Thank you! 🔥🔥🔥🔥
Great video…. I saved it for next time I get a brisket. I arrived here from Meat Church’s recommend… I am subscribed….
Great video lmk when that next batch off merch drops
Good stuff🔥🔥
Yoooooooo that’s epic
Jirby the Great. Thanks again for another great vid. I fks wit Jirby!
what size briskets do you like to start with pre trimming? Is there a size you like for cook consistency?
Rooster call. "It's going?" lol
Loving your videos man. Are those slits you made to check the fat cap noticeable after cooking?
Nope! Just as long as they aren’t too deep!
Really great in depth trim video! What was that sharpener you were using?
It’s from a brand called accusharp. Got it at ace mart
@@jirbybbq Thanks! Picked one up this week.
Thank-you so much
Genius 👌
Just beautiful
jirby has it y'all
❤️❤️
This is the best trimming video I’ve seen. Who makes that knife sharpener?
I’m not sure. I just alway see it at ace mart
I’ll look at the brand next time!
Does trimming briskets help cut down on your cooking time?
Great explanation. Thank you! Just curious, you said you use the mohawk for chopped? Is that just because of how much fat there is and it’s harder to get a good slice? Loving the videos.
I cut start cutting the point from the other side of the Mohawk. When I get to the Mohawk I stop and cut the Mohawk off and get the fat between and toss it then chop up the lean underneath
Hope that explains sorry!
I’ll use the Mohawk as burnt ends of its soft enough too
Makes perfect sense. Thanks man!
Where is your video that you were doing a service. It showed you taking orders at the chopping block? I’m trying to find it
So good man. Another excellent tutorial. 🔥
Thank you so much!
Where did u get your knife sharpener
Why is my flat curling up when cooking? Am I leaving it too thin? Should I trim more so it’s thicker?
buy a brisket with a thicker flat
What kind of knife is that?
Awesome video. Thank you! Anyone find good uses for the trimmings?
Sausage, burgers, and for the large fat chunks render them into tallow.
ruclips.net/video/lLCx85O6gtA/видео.html
Really good info from Leroy and Lewis on what they do with all of their trimmings.
@@dodoheadofCentury Thank you!!!!
Jirby... he grows on ya. (that's what she said)
What is that tool called that he has to sharpen his knife?
the slap at 2:40 !
What brand/model is that knife sharpener? I’m a rookie at everything bbq and I’m just wondering what you use so I can attempt to replicate what you do…
AccuSharp, you can pick one up on Amazon.
@@thesmokinglab4032, thanks!!
Is it ok to leave the fat and Silverskin? Looks like you left it in this trim
Franklin who? Great tutorial!
Seriously? El. Oh. El.
That's a thin flat, I've gotten thin one's from creekstone also
I don't care how many times I do it, but cutting the mohawk is always painful!!
You left a little thick fat cap than Franklin's, about 3/8 inch
Are you not cooking today? They said it’s someone named bar B or barb cooking today and not goldees … what’s going on here I’m confused..?
It’s a pop up at goldees by barbs b q!