I Didn't Trim This Brisket Before Smoking It And This Happened - Smoked Brisket Recipe
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- čas přidán 5. 09. 2022
- I didn't trim this brisket before smoking it and this happened! I've been wondering what would happen if I didn't trim a brisket? I'm talking just take it out of the packaging, a little binder, some seasoning and right into the smoker. On this video, I did just that and the results of this smoked brisket will amaze you.
Thanks for watching
Smokin' Joe
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Thank you for watching this untrimmed brisket video. Check out this video next where I smoked a brisket on my 1962 Weber Kettle. czcams.com/video/5afJEZcmak4/video.html
Brother I wish I could cook like you I would have my wife on cloud nine. HOW could you not love this man laid back and can cook!
Too much fat not the cook the brisket! well both really!
I use my Weber kettle for smoking. I have never used the smoker I bought 4 years ago...
Trimming it, and then cooking the Trimmings with it works really good too! You get all the flavor, but it's already been cleaned! All the flavor, but the works been done!
What was your average cooking temperature?
I like this guy. He isn't so full of himself that he will try other things to see for himself. Many of these backyard cooks act like they are culinary gods and don't dare contradict them. As a father of a trained Chef, this gentleman has my respect.
Absolutely. A closed mind cannot grow, learn and evolve.
And save that delicious fat. I use it for tacos and the shells,sauces and other things. It is liquid gold.
Man, I TOTALLY agree!!! With everything your comment stated.
Nice job and a beautiful looking piece of meat
I’ve been smoking briskets for almost 15 years. I have never trimmed a brisket. I have never had a bad brisket from not trimming. When I first seen people trim them it freaked me out because you lose the flavor. For me anyways. Great video. Glad you finally tried it.
Same. My dad use to smoke lots of briskets and I honestly can not remember him trimming the fat off. I only started trimming the fat after the wife commented about all the fat while I seasoned it.
@@clos5700 that’s why a lot of these people go from a 17lb brisket to 13lb. They trim off so much fat they leave the meat exposed then they have to add fat to make it juicy lol. Blows my mind
30 years, never trimmed one in my life.
Same here. Never understood why theses "professionals" think it is necessary.
@@paullopez6620 My guess it comes from the "fat is bad for you" movement. The first time I saw someone trim a brisket...only to re-add tallow later to keep it moist I was like, well this is the dumbest thing I've seen today.
No fat, no flavor. Mouth watering video sir.
Thanks for watching 👍
Exactly!
My dad and I owned and operated a BBQ in K C Ks for 50 years. I did the smoking for 35 years. I never trimmed a brisket and we smoked 3 cases a day. We trimmed it before we threw it on the slicer. The brisket you smoked was a beautiful thing!
What is the name of your BBQ, I live in Kansas City
@@bluebeans2427 or for making talo
@@Mike-oh9yg Ronnie's House of Lies and Phantom BBQ. Could never find the place though.
We use our trimmings in our deer burger and bologna
You had me smiling at "house of lies " .... laughter ensued at phatom bbq
I put my brisket in an aluminum roasting pan from the dollar tree and cover it with tin foil. To catch all the juice that comes out. I pour it into a jar and allow it to separate. There's a wonderfully Rich beef stock that settles to the bottom. I mix it in with my favorite barbecue sauce . And sometimes I'll some for making a fantastic beef gravy. Left over brisket with mash potatoes and gravy is just about as good as barbecued brisket.
Just put it in the oven at that point this is bbq homes!
@@allupinya5938
I sear it over the fire first . And the smoke still gets into the pan . But after a good searing you can finish it off in the oven. I've done it that way when the weather was crappy.
Wow! You shole know how to eat!! Sounds tasty!
I'm definitely gonna try adding the juice to my barbecue sauce next time I make a brisket that sounds amazing
I also use a cheap roasting pan for the first half of the smoke but I don’t cover it. Good gravy
I did it last weekend, just watched this. Mine turned out amazingly well. Just watched this, feel justified by this.
I just smoked my very first brisket this past weekend after purchasing a pellet grill a couple of weeks ago. After watching this, I decided to try it without trimming it. Boy, am I glad I went that route! It was so much more flavorful than any brisket I've ever had, and everyone else at the family party agreed! It practically fell apart as I was taking it out of the butcher paper. I would say it was a home run for the smoker rookie. I will definitely be doing it this way next time!
How long did you smoke it for... did you wrap it, what temperature? Lemme know!
@thefaz012 :: When I first saw the preparation phase of a brisket ( especially the trimming ) I was wondering why do they trim the fatty part ... chefs are always talking about fat providing so much flavor ; but brisket _is_ trimmed so it must be because it would be too fatty. The chefs/cooks must know what they're doing.
This is my first time watching a brisket being cooked and not trimmed.
I read your comment and was glad to read that it works very well. Not trimming the brisket makes sense ... the original meaning of fat providing the most flavor.
@@cliffgaither yeah I decided I'm not gonna trim too much fat off my brisket. Then I'm gonna use my pan drippings with my leftover wings marinade to make a sauce for my chicken wings.
Let's be honest, that brisket came out of the cryovac better trimmed and more aerodynamic than most backyard BBQ briskets, haha
We have been cooking low & slow untrimmed briskets since 1980... Glad you shared with the world! Best to you and yours...🤠
I honestly didn't know iw how popular this method of cooking briskets was until this video. 👍
@@SmokinJoesPitBBQ I think it is that you are a professional and like presentation for show but long as it is good who cares
@@SmokinJoesPitBBQ 00:10 Is that what caused you to grow horns?
Low and slow is the key. Too much heat on the fat is arson waiting to flame up.
Everytime I saw a brisket being trimmed I thought why are you doing that, after all you are cooking it for a minimum of 9 hours, so it's almost a guarantee it will render, and be the juiciest brisket you could hope for. Joe, you just proved my point, and I would give it a 10! Thanks for giving it a shot.
I do not have a smoker so I trim but yes leave it on if smoking but desilver the other side for better marinated flavor
Will make the process so less painful. Thanks for the great video. NO MORE TRIMMING FOR ME!!!
This is almost exactly how I do brisket. Even the seasoning is the same. I trimmed for a while, but friends and family preferred untrimmed.
I was taught by my old school uncles to never trim your brisket. Of course we have always cooked for large groups, but the fat is the key to see if you have cooked a good brisket. Of course having a show like your Joe. You can do it different ways. Keep On Grindin my brother.
Thanks so much Jay!🤘
@@SmokinJoesPitBBQ Your welcome brother. You and T&T have inspired me to do more catering and private cooks.
Often the only difference between screwing around and science is documentation. Thanks for doing this! I'm going to have to try my next brisket without trimming!
Thank you. 👍
Geday from Australia just did my first brisket yesterday and because of my disability i didnt trim my brisket and it was fantastic. then i saw your video and was so happy thx.
Thank you for watching. Nice job buddy. 👏
I’m glad I came across this video. I was over here thinking about how I was probably gonna mess up trimming a brisket and now I don’t gotta worry about that anymore 💪🏽
Got 1 on sale here for $3.99 Cdn./lb.
Left it sitting in the fridge for a week, cryovaced; aging, ;), while I researched how to cook it on Webby.
Just trimmed it; my 1st today.
Doing a dry brine tonight with Kosher salt & then hack Canadian cooking it on my Weber Gas Grill Tomorrow with some wood pellets in foil.. Don't have a "pit".
Don't feel so bad about my 1st trim now.
Pretty sure it will turn out good.
Making some burgs & tallow out of extras & big bowl of fat. Hacked a good part of fat seam out of seam between point & flat and salted in there too.
Bitta scalp here and there, but oh well.
Pre-burnt Webby off and checked temp settings for cooking at 5C outside here.
Supposed to be sunny and decent tomorrow, so this 1st baby of mine going on at 6:00 for same day eating.
Don't like this, " rest til next morning" stuff.
Then what?
Eat at 8:00 am?
Also, I think to cook them "untrimmed", you need to pick a really good lookin one out, at the store.
The one I picked had only a bit of fat on meat side & usual humps on fat side. Pretty easy trimmin., but, probably could've/should've smoked it as-is.
1st time smokin Joe, Canada.
This has literally been me all day. I’m down with this.
My dad never trimmed his briskets and they always turned out great. So, I did the same.And only seasoned with S-P-G. Never added any tallow and wrapped in plain old aluminum foil. Always perfect. Too many people try to over think it, or try to improve on an already proven method. And in the end- Taste and tenderness is all that matters!
Briskets your dad bought are NOT the same as the ones you can buy today. You should know that.
@@foobarmaximus3506 🙄Whatever! I guess we have brand new cows then.
Amen, these CZcams cooks do it for the views, in reality nobody does this. No trim, tin foil, no frills, no fuss, tastes better than any pretentious cook does on CZcams.
I always thought it started with the contests. So they could cook faster.
Agree. My dad never trimmed or added anything fancy and it was fabulous
I saw trimming become a youtube/Instagram thing about 8 years ago when a gentleman that ran a smoking channel claimed to be a fitness instructor, and he would say, "There just no reason for all this extra fat; it will not all render and is bad for the body." at age 51 growing up working BBQ joints and owning one now, I only trim brisket if I need fat for sausage as I was taught by some old timers who in my opinion were the best in the business. Think about it, you're trimming it, then placing it back in beef tallow at a higher cost. Even if you're making your own tallow, it still costs money to gas/power the stove and space in the fridge to keep it; just leave the fat on the meat.
There is a bit of hard fat that doesn't render. That's about it
Subscribed. We bought half a cow last fall. We’ve got a brisket in the freezer that I’ve been wanting to get on the Treager for a while. You’ve inspired me and I’m gonna go pull it out of the freezer right now! 👍
My mouth is watering!! I so wish we had such things in the UK.
My uncle suggested the "no trim rule" and I applied it to one of my briskets. Almost all of the fat rendered except the hard fat you see on the left or right side of the point. From then on, that's all I trimmed and the briskets have always been phenomenal.
I’m curious, do you notice whether the skinny corners of the flat get burned/dried out if you don’t trim them off? Also, any problem with leaving silver skin on?
You paid good money for that Fat!!!
@@Flipflop437 the corners render and if there is silverskin, I trim it off.
Hmm 🤔
Yeah and the narrow end burns up with the fat end doesn't cook well. You want consistent thickness for consistent cooking.
Trimmed brisket is something that came along when people tried to make something simple seem complicated so they could claim to know some "magical secret". I've never seen a trimmed brisket out in the wild and that's where some of the best is found
Was the cook time honestly 9,1/2 hours for a 17 lb brisket at 275' ?
@@paulmitchell6595
Im amazed. Your seeing what im seeing.
I think im being punked.
You nailed it👍😎
@@paulmitchell6595 That is why this is best done on a Friday night w beer and friends
I have never trimmed my brisket. For what reason
I just did this 11/15/23...BEST BRISKET EVER!!!!
I'm a newbie here. Also relatively new to smoking. Maybe 4 years now. I just purchased a 12-pound brisket and wanted to find out a proper method to do it which is how I found this channel. My hat is off to you for a beautifully presented video. You rock! Yes, I subscribed.
I think a lot of young new BBQ'ers that are coming up don't realize that trimming packer briskets was not a common thing. Nor was wrapping your brisket, at least not in butcher paper, foil maybe, but sometimes no one ever even got around to wrapping it. Salt, pepper, smoke, and time was all we used. Most of us didn't even have working thermometers on our pits, we knew the pit so well that we could tell what it needed just by lookin at the fire. This whole thing with letting your brisket rest over night, my goodness, no one could ever wait that long.
So true. I appreciate you watching. 🤘
100% when i take a brisket off i put on at 8am, I give it 2 hours at most, sometimes I'll admit i give it an hour, it smells so good its hard to resist
lol
Ol school
@@candle86 So how long did you cook until taking it off.
I started smoking Brisket about 20-years ago, taught by a Texan and was never told to trim a brisket first… always came out decent. Drawbacks for me was a perceived “less smoke ring” and also the additional smoke time needed given the extra “mass.” I trim my briskets now and am happy to do so… but certainly trimming is NOT required IMO.
I can see trimming for a better smoke ring but as you mentioned, it's not 100% required. 👍
@@SmokinJoesPitBBQ The smoke ring is tasteless. It adds no flavor. For cosmetic appearance only.
Never trimmed my briskets. Come out way more moist in my opinion.
I never trim mine and always get fat smoke rings
Personally I have never been able to get my eyes to taste anything so I have never been very concerned with seeing a smoke ring as long as the flavor is there. I have always enjoyed untrimed over trimmed. Also, if you don't trim the there is no need to add tallow, the brisket makes it's own. Trimming is waste and waste is bad. If you're worried about a pretty smoke ring for a competition or something then you are cooking for the wrong reasons and I personally would question the validity of the judges.
Totally talked me into smoking my first brisket. Thanks for the simplicity
Nice! 🤘
Love the moist cuts from an untrimmed brisket .
Never trimmed brisket, just smoked long enough to render fat
I’m just getting into trying a brisket and you have saved me from butchering up a brisket badly trying to trim it. Thank you very much for this video. 🙏🏾
moral here is to trim a bit for a even all around cook, but dont trim too much.
What temp are you smoking this at. Only 9 hours?
@@kennyef 275
Really?? Brisket is easy to trim !
@@toriless Yeah, just trim off anywhere that looks like it has way too much fat, and leave the rest. If you're taking meat off, STOP THAT! lol
Very nice! People over think it! I usually do minimal trimming because it seems like insanity to cut all the meat off a brisket so it is “aerodynamic!” I am not cooking to win a competition, I bbq and smoke to enjoy it with friends and family! Great job!
I’ve been wanting to try smoking a brisket without trimming it. You gave me the inspiration to try it now!!👍🏼👍🏼
I just ate 3 brats, no kidding. And now I could eat that brisket. Great job man!
I'm ok with not trimming it... but I've never cooked one at that temp. I was always taught lower temp (200-210) for a longer time and that takes care of that fat rendering down, keeping everything juicy, and keeping the remaining fat from hardening up. Typical cook time in the 14-17 hour range depending on the weight (with additional time for the burnt ends of course)
My smoker can’t even cook that low. My coal bed is depleted by the time I get down to 250. Big smokers cook hotter and faster. They move a lot of air.
THANK YOU! Minimum 13hrs
I would at least do 225°. 200-210 is a danger zone.
@@LisaWolffCSCO Danger zone is above 40° and below 140°
Really, you can go as hot as you want without buring your product while still giving enough time to render the fat. You'll render faster a higher temp at the risk of burning. It's a balance if you want a faster cook. Also different cookers will prefer to cook at different temps, especially if you're trying to keep a clean smoke.
I think it really depends on what kind of pit you are using. Parents had a BBQ / grocery store and we never trimmed the brisket or season the fat side. Had stick burner with the fire box on the outside and had a water pan and we smoke the brisket for 8 to 12 hrs. We never checked the temperature just go by how the bark looked and what it felt like when sticking a fork in it. Didn't use any binder. We would smoke 250 to 300 lbs of brisket at one time .
would y’all wrap or let it go?
Binder not required if done right
I always hang around for the money shot
🤣
Most of Us don't cook competition.So great cook.
When I first started smoking brisket I asked my brother if he trimmed his, He said he never did as best I recall. I'm pretty sure my dad didn't trim either. I do recall there being places where the fat was a little thick in spots. I would just cut some off if needed before eating. I trim mine but not to the extent like you or Bradley (Chubs BBQ) does. I'm not concerned with a perfect shape. I do mine on a Weber Kettle.
Very nice. The Weber is a heck of a smoker. 👍
I've been doing it that way for 25 years, trimming it down looks pretty for the cameras but that's about it. To me if you trim it down all the way you taking out all the good fat that melts down into the meat. I must be doing something right like I said 25 years in business. 😁 Great show by the way.
Thanks so much Shane. 🤘
4:16 that "holy smokes" was so genuine and hilarious to me 😂
From Texas here and I love smoked fatty brisket
As a child (I'm 55 now) my grandparents and parents always told me the best flavor is in the fat . It took a few years but once I grew past the texture I now realize they were right ...when weren't they . So when my kids didn't want there's I offered to take it . After a while they cought on and now I don't get it as much . One child still will not eat it . She sits next to me .lol great video bud !👍👍👍🍻
Thank you for this video! My family owned a small convenience store many years ago. I smoked over 1600 un-trimmed briskets during that time. It was years later I “refined” my smoking style. After watching this, I’m going to do my next smoke “old school “
Thanks brother!
Finally a video that shows the correct way to bbq a brisket. Cook it , don't smoke it. I have cooked brisket for over 50 years. Never trimmed one of them. The fat keeps it moist. If you don't like the fat trim it off after you have cooked it. It still be moist. If you like a dried up piece of meat with little flavor, go ahead and trim the fat off before cooking it. Go ahead, your choice.
Yeah and put a pan under your smoker or roll it to the lawn, because it is going to pour grease all over.
@@donaldkasper8346 most of us have smokers with catch pans guy. You running a charbroiler? Lol
I can see you outside with a foil pan under your burning Lowes BBQ. 🔥
@@spammerscammer Catch tray is dangerous. It will catch grease then catch fire. My grill has scoria lava rock. This is a porous lava rock. It traps the grease, distributes the gas flame heat, and lets very little grease through. BBQ source? I think Home Depot. Lowes did not come to our area until later.
I really appreciate this video. I'm new to brisket but have cooked pork shoulders for decades now. Similarly, some people think you have to dig into the fat cap, "false cap," etc. whatever, but I've always believed in less (trimming) is more with pork. I feel better knowing brisket trimming is very much the same, and I'm not gonna ruin my brisket if I don't do a competition trim.
The first time I saw someone trim a brisket prior to smoking, I almost had a heart attack! I just kept thinking they were cutting off all the flavor. Glad you tried this. It's the only way I've ever done briskets, and yes, I'm in TX.
Congratulations on your discovery! 😁 When I first started smoking nearly 20 years ago, I did not trim my brisket. Shortly after I started, someone told me "you're supposed to trim it". I tried it once and it did not seem to make a difference, as a matter of fact, I didn't think it was as good. So, that was the one and only brisket I ever trimmed. And yes, I am a born & raised Texan!
I loved your presentation. Our local Walmart has brisket for $4/lb. Although my camp chef is temporarily out of order my charcoal offset smoker is fine, and I think that Thursday will be a perfect day to replicate your smoking job. Nothing quite like smoked brisket sandwiches...
Something told me to search “don’t trim your brisket” glad you popped up! Excellent video Joe 💪🏽
That’s why Texas people make the best brisket!
I always just trim oxidation and hangers, rub it down and then let it rip. I think y'all overthink it with aerodynamics and round corners and similar BS. Great video. Thanks.
Thanks for watching 👍
When I was in the bbq business, I smoked mine only slightly trimmed. I cooled it off afterwards and refrigerated it until the next day. I then sliced it to about 1/2” thick. To serve, I put down a little oil on a hot (375°) flat top until it crisped up slightly. Served it on a plate or sandwich. None of the problems associated with holding at temp and I had almost no complaints. This was before CZcams and the advent of BroBQ. I did serve it occasionally traditionally as a special once a week and on a Thursday night buffet, with pulled pork, rotisserie chicken and all the usual stuff.
“When I was” is they key phrase here.
@@davidwellbrock395 as opposed to someone who never did?
@@davidwellbrock395 are you in the business? I'm in the food business. And bbq is a tough genre of the food industry. Takes a lot time, ingredients aren't cheap at all, location, pricing is beyond tough, customers gripe about the price without taking into context what(cost) went into the end product.
Thank you for your service.
@@hogsandsooners touché
Great brisket. And I agree. I have done hundreds of them and never trim anything except some silver skin if it is present.
I never trim my brisket and have probably smoked 10 in the last 5 years, I salt it with Larry's salt, black pepper , garlic and onion powder, smoke for 10 hours at 275 degrees perfect everytime. There is usually enough
fat you don't have to add tallow and always delicious. I was able to find brisket for 2.99 a pound on sale from 4 dollars a pound or more
Here is a brisket secret,
Use a course ground spicy brown mustard and then coat the entire surface with #32 ground black pepper and you will have the best bark ever.
Fat side up that is never flipped and cooked at 225 till internal temp reaches 160, wrap in foil to hold all the juices in and continue to cook to internal temp reaches 190, let rest till 140, remove and serve hot.
Drain all juices in jar, let the juice separate and then remove top layer of oil and use the bottom layer as your sauce. When the brisket is cut up, pour the natural brisket flavored juice back onto the cut brisket and it adds all the flavor back to the brisket that would have been lost if wrapped in brown paper.
I've started trimming less fat off briskets lately. I've found that it helps keep it "juicy" and most of it renders off anyways. The results are better I feel. Thanks for the video!!
Awesome idea to smoke a brisket right out of the packaging. Satisfaction level 8 is good enough for me.
Thanks for the video. I am about to smoke my first brisket and after watching many videos where they say you have to do this and that i was worried, But your video has given me confidence. thanks a lot.
What a great video! I’ve thought about this over the years. Great idea. It definitely opens the door to brisket for those that are nervous about the trimming.
My brisket from last weekend I decided to give no-trim a try. It was a complete win. My wife likes the extra fat on it anyway and she loved it. It all comes down to personal preference I suppose, so I'm going to mix it up depending on the brisket itself.
when you consider the flavour is in the fat .... leaving the fat on will let the flavour infuse into the meat as it slowly smokes ... long gone are the days of dry aged beef with loads of flavour ... now we have injected meat with fake flavours and loads of water and other chemicals ...
Happy wife happy life you found the secret
try smoking even lower temps for days ... and DONT add salt to it ... use sea driftwood if you must but mix sweet woods and hardwoods together for the smoke and flavour and natural salts ... a good starting place would be pork belly ... this way you make proper bacon and NOT the italian porchetta version we get in stores ...
.
thats right smoked salted pork belly is porchetta NOT BACON ... bacon is ONLY smoked ... Panchetta is only salted ...
@@kaboom-zf2bl Hey Tone, this gabbagool is sayin' we ain't Italian! Yeah, I said ain't!"
My wife like the extra fat on me also! 😊
I've been smoking here on my farm now for about 20 yrs. Course I butcher all my meats.and smoke,roast,bbq,bake,sear, all the meats in my 20x20smoke house. I can make it look like a forest fire or send the aroma across town.ive smoked everything on a cow, deer,hog, sheep,lama,chicken turkey. And most wide game. I really like how you cooked this and you have a new subscriber. I use most of the time honey for my binder,and hickory smoked brown sugar for my topping. I inject most of my tenderloins with the salty seasonings.
Greetings from the Texas Hill Country!. I learned a lot about BBQ from an old Tejano. My rub starts with a little lard. The spices are sea salt,sage, rosemary,thyme and allspice.I use untrimmed brisket. I try for 250 degrees temperature.I go for an hour per pound.
Great vid! Our family grew up loving a nice layer of fat in proportion to the meat... cooked right, it's like meat butter! So we've never trimmed the fat from any of our meats whether brisket, tri-tip, ribeye, and chuck. We love to taste that nice buttery portion of fat with a big bite of juicy tender meat. As far as our family (and many friends who eat with us) are concerned, the fat is an integral part of the whole thing. It's especially great when the fat is seared and has a crispy taste. But we understand that most people prefer trimmed meat. And no, we are not obese because of the fat we eat. I'm glad you showed that not trimming the fat is not necessarily a bad thing! Thanx for the great vid! That brisket looked really delicious ... a testament to your great technique!
When I go out to eat i beg the smoke house to add fat to the meat. Finally found one place that would do it cause they saw the weight loss from eating carnivore! My bp dropped 40 pts in the last year. So heck yes keep that fat on the meat you are so right it is like butter.!! 🇱🇷🙏🇱🇷
This looks so incredible. I cannot believe how it turned out. I am going to do that now! Thanks for the idea big dawg!
I am new to smoking. Frankly I was sweating trimming a brisket. Not anymore. I am going with this untrimmed cook.
Thanks Joe
That’s the way I do my brisket.
Awesomeness comes in many forms. You did great. I know what I'm doing weekend after next when I've got guests coming up.
Thanks Tony!👍
Thank you Brother. Your Brother in Christ, Tony
I laughed out loud when you said, "It is killing me not to trim this brisket.". I never trim my briskets because I'm cheap and hate seeing the amount fat being removed. It's not really waste, but in my mind it is. Great video!
Yea, I feel like I'm wasting meat when I trim
Why not just buy a whole cow then. You'd be amazed what gets wasted.
It really is a lot
It's all in the fat that makes the meat taste so good :)
It’s not a waste if you toss all the trimmed fat in the grinder, then render it down into oil in a sauce pan over low heat. It’s my primary source of cooking oil!
Looks good, I have always trimmed mine but will try without soon.
I smoked my first brisket this way and it was AWESOME!
Wow! Brilliant! It's never occurred to me to not trim a brisket. It all makes sense though, if your temperature is right you'll render the fat. Great job and awesome looking brisket....I just froze a whole packer that I'll have to try this on. 👍👍👍
Nice Paul, come back and let me know how it turned out. 👍
@@SmokinJoesPitBBQ You bet I will!
My brother inlaws mom taught me this years ago before she passed away. Seasoned exactly the same way. I season my ribs this way also. It never fails.
thank you for this video. I used to know an old butcher who used to swear buy not trimming brisket
I tend to go lighter on the salt, especially if I'm using anything else with salt in it as part of the rub, but other than that, I've done briskets with and without trimming them and no one has complained about either - just the opposite in fact. However, even when I did trim them, I never did it the recommended way, preferring to keep more of the fat on. For this reason, I never buy trimmed briskets, which some stores carry, but usually don't note on the packaging - on top of that, sometimes the trimmed ones have too much fat removed.
With an untrimmed brisket, it really doesn’t require the extra tallow applied to it. The extra fat does the job of basting. Great video😎
I only added tallow because portions of the briskets were a little dry. 👍
Thank you for supporting my view that the "experts" waste too much fat when trimming a brisket. I have always left most (not all) of the fat on because 1. it melts down substantially and 2. it makes a juicier brisket. Cholesterol be damned.
Amen
That’s funny! He said he buys his wood at Academy. Here in Fort Worth Texas we buy our wood by the truckload where they are aged out in the elements.
Looks great!!! Thank you for the video!
Bien hecho, Jose. I been cooking professionally for over 20 years and I have never trimmed a brisket. It's a beautiful thing
Gracias mi Carlos. 🤘
You know what I love about this channel
You made a video where you learned something new
Most channels and people try to look perfect
You have my respect
This was incredible brother! Watched the whole vid, and was totally enthralled!! We’ve been asked to do a brisket. Was totally
wondering how the untrimmed brisket would go - great work fam, you know we smashed the like button!!🔥🔥
Guys untrimmed is the way to go.
Now I can see a few touch ups here and there but nothing excessive.
I was a bit nervous to trim my brisket. I was delaying. This gave me confidence to just do my thing. Thanks SJ!
So, you usually don’t trim your brisket. But now, after watching this video, you’re going to start trimming your brisket?
Thank you! Thank you! Thank you! For showing me that it’s unnecessary to trim! I’m looking forward to doing my first untrimmed. Continued success!
Thanks for doing this! Still going to trim my briskets but going to trim a WHOLE lot less. Looks delicious!
What parts would you still trim on your briskets?
Never heard of trimming of a brisket till after college. I have only trimmed a brisket twice because I was asked to.
Just did this with a flat this past weekend and was very happy with the result...
Excellent video!
I’m on the side of those who, after trimming, are unsure if the trimming was correct or not.
I won’t trim anything.
That brisket of yours looks amazing.
Thank you Edwardo 👍
It's easy enough to trim off unwanted fat when it's on the plate. Otherwise, excess fat may increase the mess in the bottom of your cooker, but... It's going to get pretty messy anyway, whether trimmed or not. So just make sure you have a good grease bucket. Bonus tip, if you dip a finger in that mess and rub a bit behind each ear, it drives the womern's crazy!
I just trim after cooking, it serves better
This is so interesting. As a non american addicted to BBQ videos I always wondered why people are trimming their briskets so much and why it sounds so important. But actually seeing how a not trimmed brisket looks like. Holy moly. I even find that much more awesome looking. It stays so big.
I wished there was some kind of resumee. Maybe something of specific pros and cons. Bc to me it looks like "professional trimming" is redundant
This is the first of your videos I have watched. I love your presentation skills, your friendly demeanor , and your film editing. I’ve subscribed.
If your conclusion is that there is no negative impact on juiciness or flavor between a trimmed and untrimmed brisket, why bother trimming from now on?
Solely preference and overall appearance of the brisket. I've been to bbq joints that don't trim and those that trim. I think the trimmed brisket eats better. 👍
Because biting into large pieces of fat is not a good bite
@@dezal06 I enjoy the fat 🤨
@@timhosler6759 where’s that guy from 🤣 Also you can remove fat easier once it’s cooked and not risk messing up a trim on guessing what the muscle is shaped like
I used to not trim my brisket. I just recently started to trim them. I actually like it better untrimmed.
But like you said, it's all preference. If I'm selling it, I'll trim. If I don't trim it, it's for me, family and friends.
As a person who never smoked a brisket, I think the trimming is for appearance in competition and having a consistent slice measurement. Much like serving St. Louis style ribs. Just a thought.
I think it's also done so you can get more for your meat, since alot of places take the trimmings and will make it into sausage (I think it's sausage, I can't remember exactly)
Make sense
Then why do all the places in Texas trim their briskets for lunch service?
Superb, savory, salivating and sweetly smashed subscribed, thank you brother!
Outstanding, thank you for sharing
In my younger cooking years, say around 1998, I never trimmed. I trim some now, but this video is proof you don’t have to. Nice cook. 🔥👍🤠
Thanks John. I think there are a lot more people that don't trim than there are those of us that do. 👍
@@SmokinJoesPitBBQ Thanks Joe. I knew you would like it. Having started out cooking brisket with a very minimal trim you came up with the result I expected. A very good video to show the results. Thanks for bringing A+ content to us!!
I think we lose a bit of bark/smoke ring by leaving it untrimmed. Some BBQ joints don’t trim anything except the oxidation and they season it and let it roll….better “yield” and less “waste”.
Thanks for sharing your experience with us, Joe.
Have a great week my brother 🤘
Correct, there is literally so much fat that it washes off some of the bark. Thanks for watching 👍
What is oxidation?
@@joekerrytorres3027 on a brisket, when the packer is removing it from the breast bone, on both sides, you’ll notice a grayish color and a bumpy texture, which doesn’t look like the rest of the meat….this is the oxidation that I’m speaking of.
Ok. Ty very much!
Smoke rings are an over rated feature. People think smoke rings are all that matters then serve you beef jerky.
Thank you for sharing!
This video is awesome and very informative bro! Thank you for sharing.
just smoked my first brisket ever and royally screwed it up, its edible but was no where what I wanted it to be. These videos have been great for learning
I’ve cooked a lot of brisket over te years and trim little to none. I’ve never added tallow since so much fat is there and when wrapped in foil, it contains it. Try some red Chile powder or some cayenne powder. It enhances the flavor. Thanks for sharing!
Hope you’re acclimating to not going to work everyday. It takes awhile. I’d wake up and shower and dress as if I was going in and finally got out of that habit.
If you need or want to try pecan, I still have some.
The addition of Red Chile powder or Cayenne Powder for someone like me who is on the long haul end of Covid where I've lost a little taste and smell (Both are needed for full enjoyment of food) sure sounds like the ticket, and I just bought a Brisket two weeks ago
I believe I'll try it
Thank you so much for watching 👍
@@fsbirdhouse p
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@@fsbirdhouse I remember T-Roy cooks mentioning that in the past about cayenne really bringing out the flavor in beef. Thanks for sharing the tip!
What a lot of people do not know is that it is the FAT that has the flavor, not the meat specifically. I'll bet you end up with a brisket that has great flavor. Yep, you just proved my point. Well done my friend.