I Didn't Trim This Brisket Before Smoking It And This Happened - Smoked Brisket Recipe

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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[sweattsdaddy]

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.

[kenangerstein]

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.

[pdavis]

I am from Texas & never saw a brisket trimmed until I started watching cooking shows & Youtube videos. Needless to say, I have never trimmed a brisket, also never had a complaint about the brisket either. Brisket is so easy, all you need is your favorite seasoning, smoke, a good bit of time & a cooler of beer to pass the time with friends & family plus the dogs loves all of the heathy eaters that won't eat fat. When I fire up the pit, the dogs know there is something good showing up in their bowl this evening.

[quagmyer]

No fat, no flavor. Mouth watering video sir.

[ronq.]

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!

[sgtprestonoftheyukon]

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.

[jasonfaulkner]

I think of all time and meat I've wasted trimming a brisket when it wasn't even necessary. Life changing!

[thefaz]

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!

[ginfosec]

We have been cooking low & slow untrimmed briskets since 1980... Glad you shared with the world! Best to you and yours...🤠

[bkm]

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.

[gasman]

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.

[gaylanbishop]

You know, I really have to give you credit for being so open to try different things. So many of the experts on YouTube have no ability to consider anything other than what they think but you are very open to trying different ways for the sake of learning. That is very beneficial to all of your followers and I really appreciate it.

[ronniegillaspy]

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!

[YourLocalRussianNegro]

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.

[jayhussl]

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.

[Hardnox]

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.

[MoreCowBellBBQ]

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.

[larrydavis]

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!

[jonathangehman]

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

[brianlevine]

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.