Not really bro. Just trim the hard stuff and the grey stuff you’ll be right. Even if you trim all the fat between point and flat so be it. You really can’t go wrong unless you trim too much meat.
I put a 17 pound brisket, just like yours. Put on your video and grabbed my knife. It looks like I hit it with a chainsaw and ran it over with a bulldozer track. I’ll keep practicing I guess.
Thank you - this was very informative. Can you explain the pros and cons from smoking low and slow vs. hot and fast? I've always used low and slow since I don't want to take a chance on overcooking such an expensive slab of meat.
Brisket can only be cooked low ´n´ slow because it is the toughest cut of meat. If you were to cook it hot and fast you wouldn´t be able to bite a piece off.
@@Heygrillhey I really liked that boning filet knife you used on that Briskie. I saw the dalstrong link. I have since ordered a shun 6 inch filet and boning knife.
Everything is worth a shot! It may come out a little bland though. I feel like beef needs a fair amount of salt, and a big cut like brisket needs quite a bit of it.
@@Heygrillhey the only reason I ask is because I have high blood pressure and I love brisket just trying to figure out if anybody has ever did it before that way
I've watched a bunch of other trim vids. This one is the best i have seen as far as step by step structure to have an outline of the areas to hit. Camera work zoom ins very good too.
Aerodynamic brisket is something Aaron Franklin has espoused, and now everyone else just repeats it and presents it as their own idea… just like leaving a quarter inch of fat on top, wrapping in pink butcher paper, using boning knives to trim, referring to the sides of the brisket as ‘point’ and ‘flat’, seasoning with only salt and pepper, and about a dozen other things. RU-vid is overloaded with aerodynamic briskets and all of the other Franklin-isms that people present as their own discoveries.
Malcom provides good content, but I didn't learn this from him. Am I not allowed to talk about it since he's already done it or something? Please enlighten me. 🙄
I'm new to BBQ smoking (Camp Chef Woodwind) and have watched so many videos, yours are easily amongst the best of the best! I love the way you involve your family too, so well presented. Thank you!
1. Do I smoke my trimmed brisket, fat side -- ?down? or ?up? 2. I am going to wrap mine for half of the cooking time. Do I ever flip it to the opposite side? (see question 1)
I typically go straight to mad scientist, smoke trails, meat church, Chuds barbecue or atbbq for expert tips and advice on anything bbq. You girl, are right smack in the middle of the pack with your approach to trimming a brisket as well as cooking techniques. I will so try your suggestion of pulling some of the fat from between the point and flat. Great story how you and Todd are able to work together to create great content for all of us to benefit from.
What do I do if theres no fat on either side of the brisket? This is my first time and we bought this from our local beef farmer. Looks like they trimmed both sides to the meet. Yikes
Did a hot/fast brisket last weekend. I used your video for advice. Wish this one had been up. I would have liked to trim between the flat und point a bit more. Still turned out great. Thanks for the help. Wish the women in my life liked meat as much as you.
3:37 Glad to hear this! I'm an adherent of the gospel of, "Fat is your friend! Good fats that is." 😋 unlike the gmo industrial waste sludge oils such as corn, soy, canola, etc.... Way to go Hey Grill Hey!
Just bought my 1st brisket, actually I bought three - 1 packer and 2 points.Will be cooking on my new Woodwind Pro. I had no idea how to trim or smoke them. This video was very informative with great camera work. Now I must learn how to cook them. LOL Thank you
This was a great guide for trimming. Gonna smoke my first brisket this weekend, point only as I'm gonna save the flat for corned beef. All that fat will be loved by the woodpeckers, nut hatches and chickadees up here in Ontario as I'll use it to make suet blocks for the winter. Might feed it to the chickens too!
Ok here I go, I'm going to try it, my 1st one, thanks so much for the information, I'm following it step for step, Thanks so much for the information!!!
Without a doubt! This is my favorite smoking meats channel! That was an excellent demonstration of brisket trimming! I can’t wait to trim my 17lb Costco brisket and get it seasoned and on my smoker!
Great video. Does separating the point and flat like this change anything in the cook? If I am going low and slow and wanted to wrap at 160, does that all stay the same? Thanks!!
Susie! How do you store the tallow and how long does it last? Doing a brisket for my brother this weekend (Bucs fan) and was debating on using the fat for burger. But I think you changed my mind
General rule is fat up on something like an offset or stick burner as the heat flows across the top. On something like a pellet grill the heat comes from the bottom up and then over so most go fat down on those. Some say it really doesn’t make that much difference so best advice is try both and stick with what you like best.
