How to Trim a Brisket | Mad Scientist BBQ

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[geckoenthusiast]

Mom said it's my turn to get pinned.

[jdub]

I was on the toilet watching random videos and then this one popped up, now I’m at Costco buying a brisket. The internet is a strange thing

[sailingsvsalacia]

I always leave the "mohawk" on with my Old Country Brazos in the backyard. Also, we tried the Lawrey's last time and no one preferred it over just regular salt and pepper. Something I started doing after your tallow vid. I put the white fat in an aluminum pan and let it render inside the smoker during the cook. I add the liquid rendered fat, or tallow, when I wrap. Perfection....You're the best for backard BBQ. Thanks for your channel. Headed to COSTCO now!

[es]

When I am not using the trimmings for hamburger meat I take the fat and all meat discards and render out the beef tallow. The chicharrones left over from the rendering are great chopped up as meat for tacos. A little chopped onion and cilantro, avocado slices, and Mexican salsa and you got a whole other meal. The tallow is liquid gold. It is great for french fries, making Mexican "gorditas", and any time you want a flavorful grease for cooking.

[deathstar]

Skip to the 10 minute mark to get to the real point of the video

[jonandrews]

Great advice as always, thanks. Something that no one seems to mention with those tasty trimmings, I just season them up, throw them on the smoker with the brisket and have a snack during the brisket cooking process.

[ironKurgan]

Thanks for sharing your skill with us grillheads. Cooking my second brisket in 2 days and this trim video has helped me a little, every time I watch a new video about trimming I pick up something new. My first brisket last month was the best beef I had ever tasted, cooked on a pellet grill for 16 hrs. Texas style.

[JaredJanhsen]

Fantastic guide. I think a lot of backyard cooks overlook the trimming process and just want the meat on the smoker and get to drinking beer. I trimmed my last brisket (and did a pretty okay job for an amateur) and it disappeared as fast as I could slice it. I spent 20 minutes trimming just so I could be careful for both my hands and the brisket. The meatier trimmings I set aside and ended up cooking them on the grate so I could get a little preview of my rub's flavor.

[TheJr]

Every brisket I cook I find myself coming back to watch your videos and seem to be getting better every time. I’m on my 5th brisket

[splinterspartan]

I am going to be tackling my first brisket I in the next week or two. Your videos are super helpful. The way you approach everything with examples and comparisons between the three different groups of BBQ is so approachable. There’s no biases or slants. Just really good information of what to do and if you make a mistake, how to fix it.

[crystalwhitmire]

Thank you for this video. Did my first brisket a few weeks ago. It was delicious however some areas not as good as other. This video helped me realize where I need to focus on trimming

[AlphaBravoCheeseCake]

This vid is a godsend! I'm in Britain and ordered a packer from a London meat merchant which arrived last night (they are super rare here). Also managed to import some seasoned salt as well so will be using these trim techniques before a smoke tonight! Thanks for the upload! It's been so helpful!

[thomas]

Would love to hear your thoughts on brisket selection and what to look for when trying to pick the best brisket at your local grocery store. Awesome channel and have learned tons of tips and techniques from watching your channel. Thanks for what you do.

[davidbalentine]

Jeremy, Thanks for the lesson. The one tip that really helped me (though there are many) is to poke at the meat to gauge the fat thickness and toughness. Thanks again for all the info about BBQ. Experience is priceless.

[randyrogers]

I want to thank you for your videos. I cooked my first brisket last weekend and it turned out spectacular. I knew what to do, and when to do it from watching your videos. Thanks again and jeep them coming.

[soulbytes]

I have tried this just a couple of weeks ago.. A friend who kinda often smoke a brisket said.. " why trim so much " .. i said i follow the pro heheh.

and my first time smoke turns out Mad goood.

My friend now following this technic as well.

And the end we are selling good 👍👍👍

Thanks alot for all the Video.

Mad Greetings from SEA!

[CosmicStargoat]

I almost always separate the flat and the point before smoking. I still use an electric smoker setup that I have been using for about 10 years, so size matters. I also aggressively trim the brisket, especially the hard deckle fat in the point, as the point has plenty of embedded fat. My philosophy- If you don't want to eat it (the fat), don't cook it. Separating the flat and point can be intimidating if you don't know what you are doing. There are plenty of videos showing how to do this. If I'm doing a really nice prime grade brisket, I often make slices out of both the point and flat, which is feasible after a thorough trimming. Love your videos and tips.

[nastimusnateimus]

One of the best trim videos out there. Great explanation of the how-to and reason-why for trimming a brisket.

[Zumbagirl]

My friend Drew taught me how to trim a brisket a day & a half ago. He said I have a loooonnng way to go before I do the brisket. I have never trimmed meat before & he said after 3 or 4 times demonstrating he said he’d be along side me when I trim the brisket when the time comes!

[lexwaldez]

I always get overly nervous about trimming brisket (I'm better at smoking than trimming) but this is the best guide I've seen. You've given me some confidence. I think I'm going to make one for our tailgate soon. Heartfelt thanks.