STOP Trimming Your Beef Brisket - Smoked Beef Brisket -The Wolfe Pit
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- Опубликовано: 26 июн 2024
- #brisket #smokedbeefbrisket #packerbrisket
Is it really necessary to trim the fat off of a brisket before putting in on your smoker and smoking it for 12-14 hours? Watch and see!
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"Broken Reality" Kevin
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Хобби
YOOOO BRISKET WIT NO TRIM
LEMME GO AROOOOOOOUND THIS CAP
Let me reduce the playback speed for that brisket slicing.
😹😹😹😹😹
Really appreciated your comments about that grill. Being someone who is Ina chair most of the time, but who also suffers from weak muscles in the arms, I can see how that sliding door would be great to use for me.
I agree, my dad is also in a power chair, I usually have to handle the grilling but this would make a great way for him to still get in there and grill. Major thanks for that info!
@@@Travelerr , sir, although i am not in a chair, i've had 22 scope surgeries on my lower back in the last 11 years, so i have issues along with many other health issues, plus i had an accidenrt appx. 30 years ago where i severed my right hand, was reattached in surgery , but minimum use. So this grill would work well for me also, God bless you & yours friend & please stay safe.
When you said this wasn't going to be a pretty brisket you lied. This looks BEAUTIFUL. My only regret is WE the people couldn't have a sampling. Also great find for that price... Beef's crazy right now in cost.
I own a BBQ catering business here in KC and let me tell you i never trim my brisket and that is one reason why mine is so popular because i don't trim it until it is done and it stays moist and juicy.
I would watch your bbq videos 🥩🍗🍖, J T Walker
same, I dont trim, lots of people love eating fat, it has all the flavor
KC BBQ ALL THE WAYYYYYYY
Facts.
That turned out great looking. I lived the first 62 years of my life in Fort Worth Texas where brisket trumps everything else. A real Texan will fight you over his brisket.
Truth Central Texas S&P POST OAK or PECAN or a hint of MESQUITE
I always keep the fat on...even if I'm crock potting it or oven roasting. It helps to keep the meat moist
Never been this early, but I'm so glad for your recent uploads. So many of your older videos have been popping up in my recomended recently and I'm pretty sure I've watched about all your videos at this point! Keep it up Larry
Any particular stand-out videos? Mine is the pork brains in a can! 🐷🧠🥫
@@anthonychihuahua I just rewatched that one the other day! Along with the SOS video. A few of hi relic videos as well such as the taco "bowl" from a long time ago.
Woah! Brisket with no Trim!
I love the cadence of your speech. You’re the man! Keep rocking
Thank you for all the videos!!
Love brisket! Thanks for the awesome videos Larry 😊
0:24 I love when my brisket does this to me
I've made dishes that looked absolutely terrible, but tasted amazing(according to my official taster Dad). I firmly believe that food doesn't need to be pretty to be good.
Thanks for the video Larry man I been waiting a long time for a cooking video from you and it was worth the wait. You never seem to disappoint
Thanks for watching
Great video! I'm glad you have a product that works for your needs!
Wow ... nice job! Looks great buddy, I like the no fuss approach, season this baby up and throw it on ... I think too many people get caught up and over-complicate smoking meats. This is one of my favorite youtube channels, I appreciate everything you share. My all time favorite video is when you gave the spicy ramen to your wife, I laughed so hard! Take care.
I've tried most of your BBQ recipe's all with great success, I will try this one soon too! Thanks! More grilling videos for us men!
Nice video, not long and drawn out. Thanks for keeping it simple and for not condescending to regular cooks like me. I'm going to tweak it just a little to have some fun. Can't wait!!
I've been tempted to try this. Trimming is basically all the work in making a brisket.
Dang now I want some 😂😂 great video as always 😊😁
Thank you for keeping up the content!
Thank you kind sir, I'll be sure to steal this recipe for future use!
Omg that looks awesome... I would love some right now.
That brisket looks so good brother! Thank you!
Awesome brisket. Thanks for sharing.
WOW! That's some beautiful brisket Larry!
Nicely Done, as usual. Thanks
wow this looks perfect!!
Cooking brisket is an art of experimentation and taste. I have my own ratio of fat depending on at my level of expertise and the volume of the brisket right now. But I do all my calculations by eye and touch.
mmm that brisket looks so good it had me drooling all over the place
Putting my first brisket on tonight and this is what I’m doing, except I’m using a rub. Good video. Thanks
Master! You teach me the ways to a fantastic brisket! It's going to be a good weekend!
I always trim my briskets, but I can't argue with the results from this this. Looks delicious.
That looks so good!!!
Looked great keep up the great work
OMG...my mouth is sooooooooo WATERING as you sliced that brisket... you're killing me softly... killing me softly...with YOUR BRISKET....slicing away...letting me see how JUICY it is... Larry...you're killing me SOFTLY with your BRISKET!
Looks amazing!
i'm gonna try it that way next, the trimming took like 30 minutes and the fat is the tastiest part in my opinion. I was worried about it not rendering down but yours looks perfect.
Wow that looks great!
Certified Gold!!!!!
That is a nice looking brisket to me. And the Grilla cooker is awesome. Never seen this before with the cover sliding open/shut.
I'm no BBQ expert, but that looks like some damn fine brisket to me. I can't believe the simple salt and pepper rub worked so well.
Great job.
Omg That Brisket Looks So Beautiful And That's A Good Price For It 👌👌 But This Grill Is Awesome And Super Cute ❤️
Larry my friend, this looks delicious & i really like it, tender & moist & i like the fat. I guess i'm a true 57 year old irish hillbilly cause i still like your truck stopper sammich or salisbury steak with mashed taters, & green beans more than most recipes, lol, can't help it buddy as they are just good, truck stopper sammich would be in my 5 top choices for last meal if i were on death row, hopefully that will never happen, lol. God bless you & Mrs. Wolfe, & you all stay safe pal.
Awesome video. I am going to Costco today and getting my brisket!!
First off I love all your videos very well laid out.
I'm going to have to try a no-trim brisket seems like it turns out a lot more moisture than a trim brisket? That one looks really really good I've always trimmed to a quarter inch but I've been wondering if it made a difference not trimming
Gonna try this over Independence Day weekend.
Excellent!!
I've been watching you for years man. But it says I'm unsubscribed. I remedied that. Looks delicious.
You just keep making me hungry. 🤤
Larry: I enjoy your medium-paced matter-of-fact way of explaining things. Be well. :-)
I bought a smoker because of your videos
I have not done a brisket in a couple years. The urge is real 🤤
That looks really tasty. I have never heard that you need to trim all the fat off of a brisket. I thought most of the competition guys just shape up their cuts, leaving about 1/4 inch of fat cap where they can.
My childhood. My elders. Never trimmed a brisket. 60s 70 80s. Nice job
yep, thats your generation who created this "all american fat" culture. You need to trim the fat so you consume less fat. Americans love to run around and claim to praise god, well god said that Gluttony is a sin, so Americans need to shut up about being with god
Making my mouth water.
That's like half the price that I've seen briskets recently.
It's about what we get them for in here in Arkansas.
Here in the Chicago suburbs, the VERY cheapest I've seen brisket is $11.99 a lb. Usually more like $15.99...
@@lilsuzq3289 That's horrible
@@lilsuzq3289 cheaper to import from other states or order online
@@keyworksales6241 - Except I live alone, it wouldn't be worth it. Not to mention that I'm in an apartment complex...about 10-15 years ago some dimrod emptied his grill on his balcony, coals were still glowing and -- well, you can guess what happened, whole front of the building went up in flames, people evacuated, etc.! Consequently, grills/smokers of *any* kind are no longer allowed on the property...
My next brisket is going to be like this!
Love this. I just got a 2.99lb brisket so❤
Also I never heard of wet brisket thanks for that info
mouth watering.
Love your background music. Reminds me of Southeast Asian music such as Indonesian.
I had the intuition, about not trimming it, that is why I precisely look for your technique.. let's brisket!
That's one good looking brisket.
Drooling as I'm writing this 🤤
My goat brother!!!!
I had no idea people trimmed the fat off of briskets until I went to a friend's house (he was from california) and helped him get ready for a party he throwing.
IT BOGGLED MY MIND! "Why are you doing that !?!" I asked and he said something about fat and health and some other crap I don't remember.
Why people think that removing the fat from meat will make it better for you, I will never understand.
If you want or need to eat healthier, then eat unhealthy things less, not make things that are supposed to be delicious tasting, and supposedly unhealthy into a dreadful mockery of food and not really any better for you.
BTW He did manage to bring off a decent brisket although he did cut up the flat and drown it sauce and serve it to the kids.
I think it looks great. Although, as a black pepper aficionado, I know how it loses its bite when you cook it. I think your hourly spray gave it other kinds of bite along the way though, and the final result looks so good that it makes me wish that this was What I Was Eating!
Cubing up some of the leftover flat and adding it to my chili added a whole new twist to my chili. I will be doing that forever more.
Fat is flavor. I render my own beef fat, and the left over bits make a nice treat, like a fresh version of chicharone!
Bro that looked delicious 🤤🤤🤤🤤🤤🤤
I agree with the sentiment. Often when we get a brisket on sale (the only way we buy them) and make corned beef. We actually find they frequently don't have enough fat on them or they are not marbled enough. Fat can always be trimmed after cooking or frozen for use in other dishes later. Yep, I said it and I'm not sorry I did.
I like lean cut brisket but damn yours looks amazing!
Untrimmed is my favorite too.
Interesting concept, but I like trimming then grinding the fat and putting it in a pan in the smoker to render for home made, smoked beef tallow. It can store safely in the fridge for a year, but it never lasts that long in our house. Great for injecting into meat for smoking. And seeing it's only the wife and I, our briskets are for one meal, then we slice the rest and freeze into 1/2 pound packs to add to hash browns for home made corned beef hash. REALLY good.
Sweet 👍🏾
You never need to trim off the fat
I do a lot of bbq. Regularly cooking for 200 people or more. I long ago started doing very minimal trimming on briskets. It’s usually limited to removing some fat from the seam on the outside only and squaring the brisket if needed. I do use a little more pepper in my rub…. 2.5:1 and apply it liberally.. I cook with maple or oak in a wood burner, and I’ve had more than a few belligerent Texans tell me it’s as good or better than any brisket they’ve had. Fear not the fat
I would advise to trim off any part of the brisket that may have been grayed by the hot water process during the cryo vac.
man that looked tasty as hell
I’m going to have to try the beer and Worcestershire sauce spritz. I use Lee and Perins as a binder n
what you talking about wolfpit? that brisket looks beautiful
OMG! Yummy and 14#'s? yes please! 💓
I would take grilling lessons from him!!
When you baste it in Worcestershire, you know it's gonna taste legit 😋
Dude I'm in a wheelchair and love my OG door and the whole grill as well!
Thank you for saying it. I wonder why people would ever trim that beautiful fat.
Sir I do believe that even Gordon himself would be chomping at the bit for a bite of that brisket.
*Like this video? I LOVED 💖 THIS VIDEO!* 😷👍🏻
The picture of Carrot Top is downright scary
Cool
Might have to try this with my wagyu brisket.i might score the fat and cook fat side up
I have never gotten so hungry so fast 😂
Just found brisket at a local mart for $2.80/lb, at that price I'm convinced to give this a whirl!
I always tell people that trimming is optional. I wouldn't desire eating it if its excessively trimmed. But if they bought it, they can do what they like with it. I don't personally trim unless there's a HUGE amount on there. But provided Its a good brisket, I just leave it on and let cooking do the rest.
If you trim you lose all that yummiest. Thanks chef for the video.
I pick a lean 1 out of 20 that doesn't need trimming I don't trim👍smokin over 23 years come out perfect 👌
Definitely Moist Yummy 😋😋
That looks so damm good. Now I'm gonna have to find me a nice slab to smoke. 14 hrs is commitment. I dnt have a fancy smoker. Just a regular ol one
Used to be a good deal at walmart
@@zeusapollo8688 I've been lookin on new foods to microwave or toast in the oven. I work late nights dinners hard to come by. As for lunch. I get lazy and dont wanna go out and have others make food for me. I work in fast food and that's annoying. So I keep all my foods at home. Frozen or fresh. I just been wanting to expand my pallet and try new things.
Awww Larry..you totally kicked that brisket's ass..Great job sir 😉
Thanks 👍