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

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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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5 сен 2022

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Комментарии : 3,8 тыс.

@SmokinJoesPitBBQ Год назад

Thank you for watching this untrimmed brisket video. Check out this video next where I smoked a brisket on my 1962 Weber Kettle. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5afJEZcmak4.html

@XenoWiz Год назад

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!

@danquaylesitsspeltpotatoe8307 Год назад

Too much fat not the cook the brisket! well both really!

@robertfrance7320 Год назад

I use my Weber kettle for smoking. I have never used the smoker I bought 4 years ago...

@dalou269 Год назад

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!

@fostermac7170 Год назад

What was your average cooking temperature?

@kenangerstein3561 10 месяцев назад

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.

@Jagg61 9 месяцев назад

Absolutely. A closed mind cannot grow, learn and evolve.

@edkrstic6423 6 месяцев назад

And save that delicious fat. I use it for tacos and the shells,sauces and other things. It is liquid gold.

@hulkhuggett 4 месяца назад

Man, I TOTALLY agree!!! With everything your comment stated.

@user-ny2gd5px6l Месяц назад

Nice job and a beautiful looking piece of meat

@sweattsdaddy8927 Год назад

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.

@clos5700 Год назад

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.

@sweattsdaddy8927 Год назад

@@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

@sporkintheeye Год назад

30 years, never trimmed one in my life.

@paullopez6620 Год назад

Same here. Never understood why theses "professionals" think it is necessary.

@dicksenormuss6211 Год назад

@@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.

@ronq.7107 Год назад

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!

@Mike-oh9yg Год назад

What is the name of your BBQ, I live in Kansas City

@vinceruland9236 Год назад

@@bluebeans2427 or for making talo

@dcarr2506 Год назад

@@Mike-oh9yg Ronnie's House of Lies and Phantom BBQ. Could never find the place though.

@davidsignor7931 Год назад

We use our trimmings in our deer burger and bologna

@mediumsizedm Год назад

You had me smiling at "house of lies " .... laughter ensued at phatom bbq

@thefaz012 11 месяцев назад

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!

@tysonthomas7094 5 месяцев назад

How long did you smoke it for... did you wrap it, what temperature? Lemme know!

@cliffgaither 3 месяца назад

@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.

@sparklesparklesparkle6318 2 месяца назад

@@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.

@sgtprestonoftheyukon2423 Год назад

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.

@allupinya5938 Год назад

Just put it in the oven at that point this is bbq homes!

@sgtprestonoftheyukon2423 Год назад

@@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.

@businessnow2499 Год назад

Wow! You shole know how to eat!! Sounds tasty!

@TheCheshier88 Год назад

I'm definitely gonna try adding the juice to my barbecue sauce next time I make a brisket that sounds amazing

@leothelion9124 Год назад

I also use a cheap roasting pan for the first half of the smoke but I don’t cover it. Good gravy

@bkm2797 Год назад

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.

@toriless Год назад

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

@Hardnox1911 11 месяцев назад

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.

@ryanrodriguez3736 Год назад

This looks so incredible. I cannot believe how it turned out. I am going to do that now! Thanks for the idea big dawg!

@jayhussl Год назад

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.

@SmokinJoesPitBBQ Год назад

Thanks so much Jay!🤘

@jayhussl Год назад

@@SmokinJoesPitBBQ Your welcome brother. You and T&T have inspired me to do more catering and private cooks.

@ronniegillaspy Год назад

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!

@foobarmaximus3506 Год назад

Briskets your dad bought are NOT the same as the ones you can buy today. You should know that.

@ronniegillaspy Год назад

@@foobarmaximus3506 🙄Whatever! I guess we have brand new cows then.

@atheistdingo6273 Год назад

Amen, these RU-vid 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 RU-vid.

@jago668 Год назад

I always thought it started with the contests. So they could cook faster.

@sguzziesg Год назад

Agree. My dad never trimmed or added anything fancy and it was fabulous

@yapaul6226 Год назад

Being Asian, we never trim off anything because we utilize everything, including the silver meat. We learn how to enjoy every piece of meat. Like how Americans discard chicken feet, gizzards, livers, heart etc but those are most desired part. Like cow innards, intestines etc.

@em8340 Год назад

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!

@g8infosec Год назад

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

@SmokinJoesPitBBQ Год назад

I honestly didn't know iw how popular this method of cooking briskets was until this video. 👍

@anthonyseymore1217 Год назад

@@SmokinJoesPitBBQ I think it is that you are a professional and like presentation for show but long as it is good who cares

@danquaylesitsspeltpotatoe8307 Год назад

@@SmokinJoesPitBBQ 00:10 Is that what caused you to grow horns?

@larrytischler570 Год назад

Low and slow is the key. Too much heat on the fat is arson waiting to flame up.

@jonathangehman4005 Год назад

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

@paulmitchell6595 Год назад

Was the cook time honestly 9,1/2 hours for a 17 lb brisket at 275' ?

@hardhead7056 Год назад

@@paulmitchell6595 Im amazed. Your seeing what im seeing. I think im being punked.

@Peaceful-resistance1 Год назад

You nailed it👍😎

@cg9952 Год назад

@@paulmitchell6595 That is why this is best done on a Friday night w beer and friends

@28cotton32 Год назад

I have never trimmed my brisket. For what reason

@shadowspirit93 Год назад

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 💪🏽

@joepetrany2004 Год назад

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.

@TroyBanks Год назад

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.

@Rob-hb7wh Год назад

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)

@widodoakrom3938 Год назад

Make sense

@dreweverett 11 месяцев назад

Then why do all the places in Texas trim their briskets for lunch service?

@johnroberson1986 Год назад

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.

@DamnDaniel2004 Год назад

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.

@Flipflop437 Год назад

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?

@nathandanner4030 Год назад

You paid good money for that Fat!!!

@DamnDaniel2004 Год назад

@@Flipflop437 the corners render and if there is silverskin, I trim it off.

@steveo1574 Год назад

Hmm 🤔

@donaldkasper8346 Год назад

Yeah and the narrow end burns up with the fat end doesn't cook well. You want consistent thickness for consistent cooking.

@ratlips4363 Год назад

So glad to find your channel. I have been wondering about trimming and everytime I chicken out and do the cut. My next brisket, I'll season it and leave it alone. Thanks for taking the challenge for the rest of us

@SmokinJoesPitBBQ Год назад

Thank you for watching!👍

@thrill351 11 месяцев назад

I’ve been wanting to try smoking a brisket without trimming it. You gave me the inspiration to try it now!!👍🏼👍🏼

@karlitos7529 Год назад

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!!

@neomilw4703 Год назад

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

@waltwins Год назад

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!!🔥🔥

@Lugnutz89 11 месяцев назад

Guys untrimmed is the way to go. Now I can see a few touch ups here and there but nothing excessive.

@blainerds Год назад

It makes sense not to trim in so many ways. Flavor and moisture. Thank you for this video.

@freeindeed5393 Год назад

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!

@Alex-kp2db Год назад

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.

@dennism644 Год назад

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.

@vbro1412 Год назад

Totally talked me into smoking my first brisket. Thanks for the simplicity

@SmokinJoesPitBBQ Год назад

Nice! 🤘

@larrydavis1420 Год назад

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!

@d.r.henrysr.7217 Год назад

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. 🙏🏾

@azai247 Год назад

moral here is to trim a bit for a even all around cook, but dont trim too much.

@kennyef Год назад

What temp are you smoking this at. Only 9 hours?

@eieio1943 Год назад

@@kennyef 275

@toriless Год назад

Really?? Brisket is easy to trim !

@nathanwahl9224 Год назад

@@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

@TheRealXyzven Год назад

So up here in Canada, I don't know any smokers I can get info from. So watching you has really helped me understand the smoking process and I love that a geniune BBQ master did this. I never thought that 9+ hours of smoking was needed. Great great video.

@mplemke Год назад

I’m in Canada and smoke brisket for groups of 200+ in one setting. Feel free to reach out if you like. I’m in Langley, British Columbia.

@grantovenden2646 Год назад

Nice - I've never trimmed a brisket before; always cooked it the way it came and never had any issues

@joshmills5248 Год назад

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.

@SmokinJoesPitBBQ Год назад

So true. I appreciate you watching. 🤘

@candle86 Год назад

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

@ralphmiller7391 Год назад

lol

@jeffrobbins1145 Год назад

Ol school

@joshgordon2484 Год назад

@@candle86 So how long did you cook until taking it off.

@davidhenzler4817 Год назад

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...

@robertdavidson2078 10 месяцев назад

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

@j31355a Год назад

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.

@Trains-With-Shane Год назад

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!

@SmokinJoesPitBBQ Год назад

Thank you. 👍

@markhejl3104 Год назад

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 .

@jonmpowell Год назад

would y’all wrap or let it go?

@toriless Год назад

Binder not required if done right

@toddeby25 Год назад

Thank you so much for your experiment! looks like it turned out fabulous!!! My mouth is watering!!! I will not be trimming my brisket(s) any longer. : )

@Mike-in-Texas Год назад

I appreciate this video because I have been thinking about not trimming my briskets seeing as how much time it takes. I love the fact that Joe used a Choice quality of meat rather than the Prime that Dawgfatha used. It's much more realistic for most of us to buy Choice with these rises in cost.

@Mike-jv4rz Год назад

Agreed - 120 bucks for a brisket is out of my league....

@MoreCowBellBBQ Год назад

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.

@ObservationofLimits Год назад

There is a bit of hard fat that doesn't render. That's about it

@simplechurchtx Год назад

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!

@hershallbellows8711 Год назад

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.

@donaldkasper8346 Год назад

Yeah and put a pan under your smoker or roll it to the lawn, because it is going to pour grease all over.

@spammerscammer Год назад

@@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. 🔥

@donaldkasper8346 Год назад

@@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.

@diannavargas5619 Год назад

I was just about to pull out the beast to start trimming it. Thanks for this video! You saved me time & the beast. I’m just going to trim off the thick, hard fat then season.

@brianlevine5213 Год назад

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.

@kevinmalott Год назад

Good job!!! I'm kind of a novice, but followed your simple instructions using my pellet smoker and cooked the best brisket I've ever eaten. So tender, so juicy. I couldn't be happier. Thanks buddy.

@sid2112 Год назад

Yeah buddy! Welcome to the club and never trim a brisket you're about to smoke. The fat on top, and let it melt into the meat. Juicier, more flavorful, just better all around.

@toriless Год назад

Pellet !! Disgusted, get a real BBQ

@kevinmalott Год назад

@@toriless Sorry to disgust you buddy. But it was truly delicious. I'm going to cook another on as soon as they go on sale again. If you you live near me in eastern NC, you'd be welcome to our place for dinner. Take care.

@davebryant8050 Год назад

@@toriless people like you discourage a lot of new people from ever starting. Smoking meat isn't rock science, Let everybody find their own path.

@jetroar17 Год назад

@@kevinmalott Pellet is great for ribs and other smaller cuts but for big cuts they don't seem able to create a bark. My weber kettle does a much better job.

@georgedeedsnotwords2162 Год назад

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 !👍👍👍🍻

@roberttarter580 Год назад

Thanks for doing this! Still going to trim my briskets but going to trim a WHOLE lot less. Looks delicious!

@1230mkelly 11 месяцев назад

What parts would you still trim on your briskets?

@gasman9845 Год назад

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.

@SmokinJoesPitBBQ Год назад

Thank you for watching. Nice job buddy. 👏

@jeffcartwright907 Год назад

WOW! Writing this mid way thru as recognizing this is all we are after. Drives me nuts trimming off all that goodness, but felt for you as you recognized the need to trim off just a little. Well done. Thanks

@SmokinJoesPitBBQ Год назад

Thanks Jeff. I took one for man kind and it worked. 😁👍

@stuwy1237 Год назад

Render the fat on your trimmings for beef tallow (aka steak gold). Grind the meatier parts for burgers and sausage.

@polypetalous Год назад

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.

@SmokinJoesPitBBQ Год назад

I can see trimming for a better smoke ring but as you mentioned, it's not 100% required. 👍

@OlesonMD Год назад

@@SmokinJoesPitBBQ The smoke ring is tasteless. It adds no flavor. For cosmetic appearance only.

@troysimmons9025 Год назад

Never trimmed my briskets. Come out way more moist in my opinion.

@dabmaster4470 Год назад

I never trim mine and always get fat smoke rings

@Jpeveto44 Год назад

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.

@Mattdub22 11 месяцев назад

I was a bit nervous to trim my brisket. I was delaying. This gave me confidence to just do my thing. Thanks SJ!

@joshcantrell8397 11 месяцев назад

So, you usually don’t trim your brisket. But now, after watching this video, you’re going to start trimming your brisket?

@jefcoes1 Год назад

Incredible video!!!!! I'm not a very experienced brisket cook. I've only cooked three, all trimmed, and all have turned out ok. My first one being the best! I've watched a lot of videos on how to cook brisket including videos by Franklin up in Austin! This brisket that you cooked is most definitely the juiciest looking brisket I've seen so far!!! I'm going to cook one tonight for a party tomorrow and I'm going to give this method a try! I hope mine turns out as juicy!!! Will let you no how it turns out.

@joshuapayne1949 Год назад

How'd it turn out

@mistrrhappy Год назад

Great video as always! I continue to admire your use of mustard as a binder. I didn't start smoking brisket until 1999-2000ish, and I was taught to use mustard as a binder, and that trimming wasn't really necessary unless you were in competition, for smoke ring and other aesthetic considerations.

@SmokinJoesPitBBQ Год назад

Thanks for watching James. 👍

@jasonw6276 Год назад

I use brisket tallow to bind my seasoning! Try it wow!

@stevescuba1978 Год назад

I've never had brisket at a bbq competition that was anywhere near as good as my uncle's, or mine. As always happens, once people turn it into a competition, all sorts of dumb arbitrary characteristics become more important than whether it tastes good. I brought some in to work once, and one guy started critiquing everything about it. Come to find out, everyone else was giving him crap because he was known as "the bbq guy" due to his regular bbq completion wins...they were telling him that mine was better than his, so he had to tell me everything I did "wrong".

@wlong1259 Год назад

Great video Joe. I started to cook my brisket’s un-trimmed, and have like the results. As you said, “you can cut away any part of the fat that you don’t want to eat”. I look forward to your future videos.

@JohannGambolputty22 Год назад

The philosophy though is that any fat cut away is also removing flavor; smoke and seasoning. I don't know if that holds water though. It's not that much of the slice of brisket, but then again, that philosophy applies to guests. When I am eating brisket I won't trim that fat I will mix that part with a "leaner" bite.

@RealJohnnyDingo Год назад

post-trimmed brisket 😂😂😂

@richr7604 Год назад

That looks absolutely delicious!! Now I'm gonna try my hand at a brisket! Thanks!!

@Patrick90 11 месяцев назад

Thanks for making this video! I just bought some brisket the other day and was actually wondering what would happen if you left it untrimmed. I didn't try it case it turned out bad, but next time I think I will. Great content.

@nateroo Год назад

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!

@maggiemoo6854 Год назад

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.!! 🇱🇷🙏🇱🇷

@eduardosanchez2558 Год назад

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.

@SmokinJoesPitBBQ Год назад

Thank you Edwardo 👍

@johnlong384 Год назад

Thanks Joe, I am not a big BBQer or smoker even though I have all the (5 items) equipment in the yard and no, I have never cut the fat off the meat and yes, whenever I BBQ it comes out just fine like yours!

@jaguarpaw46 4 месяца назад

Love the moist cuts from an untrimmed brisket . Never trimmed brisket, just smoked long enough to render fat

@AlexWaz315 Год назад

Massive Brisket!!! Fat is flavor, I’ve had briskets with a 2”+ fat cap in spots, and also really thin flats. Not sure if the friends and family would wanna go through all that. Personally I’m going to keep trimming, but good to know I don’t have to! Great video!

@SmokinJoesPitBBQ Год назад

I agree, my only reservation would be friends and family having to trim off the delicious bark. 👍

@bradleymorehouse7462 Год назад

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.

@ralphfurley123 Год назад

This is probably the best video I’ve seen on smoking brisket! It pretty much gives a green light on doing away with the trimming process! ☮️🖖🏽

@carolmcdermott2556 Год назад

Thank you so much for this video. I am a complete novice and will be cooking my first brisket tomorrow. Untrimmed. 💞

@pksell3172 Год назад

Great video! I'm so glad you did this. I've always trimmed my brisket because for no other reason than, "this is how we've always done it". I didn't have the guts to put a $75+ brisket on the smoker without using proven methods, but seeing this has sparked my curiosity. I think I'm going to experiment with at least leaving a good portion of the fat on the brisket just to see if that makes a difference to the "juiciness" factor. Thanks for this!

@DamnDaniel2004 Год назад

My suggestion is to trim the very hard un rendering fat on the left or right side of the point. Then just slap it on the pit.

@mobyhunr Год назад

My cigar bill for 2 days is more. Come on man!

@James-kk8dw Год назад

There’s flavor in fat and bone. Most of the fat cooks away and leaves you more tender goodness. You won’t regret not trimming it.

@johnmat7099 Год назад

I've never trimmed my briskets and have never had any issues with dry out or anything like that my opinion is that fat is flavor and no reason to remove it especially if you want a delicious brisket thank you for making this video to help enlighten the rest of the brisket snobs lol

@Frosty_tha_Snowman Год назад

4:16 that "holy smokes" was so genuine and hilarious to me 😂

@AdrianLGreen Год назад

Wow. Definitely gonna try the No-trim approach!

@carlosvejar3938 11 месяцев назад

Bien hecho, Jose. I been cooking professionally for over 20 years and I have never trimmed a brisket. It's a beautiful thing

@SmokinJoesPitBBQ 11 месяцев назад

Gracias mi Carlos. 🤘

@lasmunecasdelapanterita Год назад

Thank's for this video we're 4 hours into this process and after watching this video man I can hardly wait 😋

@richritter 11 месяцев назад

I just ate 3 brats, no kidding. And now I could eat that brisket. Great job man!

@youloveulises Год назад

This is almost how I cook all my briskets and for a home cook like me, the results are plenty good. I might trim just the nasty edges from the vaccuum seal and easy to reach big chunks of fat if I'm feeling fancy. I can't really tell the difference between this a full trim. It's great to see a real pitmaster do this experiment and confirm my suspicions!

@emissarygw2264 Год назад

I'm surprised a pitmaster hasn't tried it before. Like what, did they get a recipe one time and never experiment to see what tastes better/worse for the next 20 years?

@davidrussell631 Год назад

Outstanding! Gotta say this, though. I’ve smoked some big briskets but can’t remember ending up with flat slices so big! Like you said, “monster slices”, right? So from the thickness of the flat and knowing the weight I can tell you for sure that your packer came already trimmed compared to the ones we typically get, especially the ones from Kroger. Really appreciate the experiment, though, because it tells me I can at least trim a lot less!

@bbqplus Год назад

Thx for trying new ideas. You are inspiring me to not over-complicate my cooks!

@grahamhawes7089 Год назад

Looking good. I don’t mind trimming because you get more rub/bark per bite, and all the trimmings eventually get ground into burger/sausage or eaten by the dog. But it is great to know that in a pinch, I can just chuck an untrimmed brisket straight on the smoker. Thanks for experimenting!

@christophjannek5398 Год назад

That's exactly what I been thinking... My dog is gonna hate him for making this vid! Way less trimmings going her way from now on.

@hogsandsooners Год назад

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 RU-vid 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.

@davidwellbrock395 Год назад

“When I was” is they key phrase here.

@hogsandsooners Год назад

@@davidwellbrock395 as opposed to someone who never did?

@006ahenry Год назад

@@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.

@spockspock Год назад

Thank you for your service.

@davidwellbrock395 Год назад

@@hogsandsooners touché

@apolamperouge6013 Год назад

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.

@kaboom-zf2bl Год назад

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 ...

@archiepulls4704 Год назад

Happy wife happy life you found the secret

@kaboom-zf2bl Год назад

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 ...

@diarrhea_splatter Год назад

@@kaboom-zf2bl Hey Tone, this gabbagool is sayin' we ain't Italian! Yeah, I said ain't!"

@turboss40 Год назад

My wife like the extra fat on me also! 😊

@bullsi3145 Год назад

Awesome idea to smoke a brisket right out of the packaging. Satisfaction level 8 is good enough for me.

@Trudeaudespiser Год назад

I have never trimmed a brisket and after watching this video,I never will!! Thanks for doing this!

@jeffm4993 Год назад

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)

@JerzyBoy973 Год назад

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.

@GAK1969 Год назад

THANK YOU! Minimum 13hrs

@LisaWolffCSCO Год назад

I would at least do 225°. 200-210 is a danger zone.

@Zteduh Год назад

@@LisaWolffCSCO Danger zone is above 40° and below 140°

@stenmin1234 Год назад

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.

@maggiemoo6854 Год назад

Thanks for doing this video! I am following a carnivore way of eating and have wanted to do a brisket this way. Need all the fat! Besides I love brisket. Now I know it is possible to cook the brisket without trimming it. Thank you again! 🇱🇷🙏🇱🇷

@eldetailplug 11 месяцев назад

Something told me to search “don’t trim your brisket” glad you popped up! Excellent video Joe 💪🏽

@thetruth9361 Год назад

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.

@2005Pilot Год назад

Joe, You Nailed that brisket cook!!! Making me rethink my “ Modified Comp Trim”. My last 2 angus came out a little drier than I’m used to. Probably going to leave all the fat between the point & flat next time. Thank You for this video!!

@SmokinJoesPitBBQ Год назад

Thank you for watching 👍

@paula.2422 Год назад

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. 👍👍👍

@SmokinJoesPitBBQ Год назад

Nice Paul, come back and let me know how it turned out. 👍

@paula.2422 Год назад

@@SmokinJoesPitBBQ You bet I will!

@TheLuc224 Год назад

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

@davidhumphrey6239 Год назад

Okay Joe, so I followed the instructions in this video. I have smoked brisket before, but not as often as I would like. I chanced upon this video just because I don't know much about trimming, and dammit, I'm glad I did! This damn brisket is so damn good! You have made a new subscriber! Keep doing what you're doing!

@godfreyjones4428 Год назад

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!

@seymourwatson3233 Год назад

Yea, I feel like I'm wasting meat when I trim

@Trickafi Год назад

Why not just buy a whole cow then. You'd be amazed what gets wasted.

@toriless Год назад

It really is a lot

@hunterofdeath5155 Год назад

It's all in the fat that makes the meat taste so good :)

@MechAdv Год назад

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!

@deanm4138 Год назад

I’ll definitely have to try this I’ve only been smoking on a pellet grill for 2 years and have only done a few briskets, I’ve watched your videos and also Matt from meat church bbq on trimming a brisket and I’m always afraid I’m going to mess it up. Thanks for sharing Joe

@SmokinJoesPitBBQ Год назад

Thanks Dean. You can trim lightly or nothing at all. I need to try this style on a pellet smoker. 👍

@justindearmond1 Год назад

Joe Yim has the best brisket trim 'how-to' video out there.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ONifvZMlrQk.html

@theelmagoo Год назад

Thanks for doing this experiment! I'm a beginner, and my theory I've been coming to is the more fat the better! I've done 3 briskets so far, the first I trimmed myself, the next two I bought store trimmed. The first was OK in that the flat where I trimmed the excess fat came out too dry, but the main portion where I left more of it came out near perfect. The second brisket was a very nice and marbled piece already trimmed by the store with a really thick fat layer, and it came out amazingly juicy and tender. When I did the third brisket, the store over-trimmed the fat and it didn't have a lot of marbling in it, and it came out very dry as well across the whole piece. So then I did a pork butt next, and I purposefully got the most fatty and marbled one they had, and it came out to perfection (amazingly juicy and tender)! This video is solidifying my theory that it's all about the fat on the piece before cooking it, and the more of it the better. Can't wait to try this for my next brisket!! :)

@navyjax1128 Год назад

The key to any hard to cook meat, is a big smoker and low and slow and 205-210F, its not rocket science, its time, and good wood and a great smoker. Ken Rollings just cooked one, but he trimmed it, cannot figure that 1 out. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nKAf_NbtsSc.html

@dankarban234 5 месяцев назад

I just did this 11/15/23...BEST BRISKET EVER!!!!

@D70340 Год назад

100 thumbs up Joe!!! Glad to finally see somebody out there doing brisket the way i`ve done it for many decades! I think people tend to over think all this Smokin & BBQ`ing.

@just_a_guy13 Год назад

Retired cet here. I have a small filter so we can't eat a whole brisket. Can I cut my brisket in half and smoke it in 2 separate sessions?

@JonathanAwesomeify Год назад

@@just_a_guy13 Yep! I actually cooked a brisket in three pieces (flat, and two halves of the point) on my tall, narrow electric smoker and it turned out great. Takes way less time than doing the whole thing too, and you can take the flat off before it gets dry.

@just_a_guy13 Год назад

@@JonathanAwesomeify did you just go by temp then? I've thought about smoking it for 3-4hrs and putting it in a sous vide for a day but I have no idea what the heck I'm doin lol any help is appreciated. I'd like to be able to smoke some brisket for Halloween, veterans day, my bday, the day after .. pretty much all the time lol

@JonathanAwesomeify Год назад

@@just_a_guy13 The most important thing is to not rush: If you try to time it to have on the table for exactly 6 p.m., you'll end up over cooking it or not having it done in time. Encourage your guests to relax with their beverages of choice while you all wait. Here's what I did, and it turned out really nice: 1: Cut the brisket horizontally along the fat between the point and flat muscles to separate them. 2: Cut the point in half, and trim the huge, suet-thick chunks of fat. Now you have 3 pieces of roughly equal size. 3: Season them the way you like. I just use a dry rub, no binder. 4: Start smoking at 225. 5: When they hit about 140-150, (after maybe 3 hours? go by temp, not time) wrap with butcher paper or foil. 6: Cook until they reach the mid-high 190s. (maybe another 2 hours?) 7: Take them out and place them, still wrapped, in a cooler to rest for at least an hour. 8: Enjoy!

@just_a_guy13 Год назад

@@JonathanAwesomeify so you keep it at 225 the while time? thank you, I'll be doing this probably next weekend. I'll let you know how it comes out.

@thearsenal5537 Год назад

Fantastic video!!! Love that anyone can cook a brisket without having to worry about how pretty it is.

@toriless Год назад

As long as you have a smoker

@gavinlamp Год назад

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

@AndreMarek64 Год назад

I am blown away. I can't believe how tasty that looks. Color me starving as I need to make some of my own now.

@SmokinJoesPitBBQ Год назад

Thank you Andre. Give it a try. 👍

@Hasselbladcm Год назад

Good Job Joe. Each Brisket seems to be unique in its own way but Less trim I think works better due to the tendency to over trim.

@SmokinJoesPitBBQ Год назад

Yes sir Bill. 👍

@johnknapp6328 Год назад

I like the no trim brisket, something to think about on food truck. I know when I do brisket I want to try this. I think this is more beneficial to back yard bbqer, you can always trim fat off cut slices if need be but you don't sacrifice and meat. If you make hamburger or sausages might be different story. I seen Dog Father's version, I liked the crispy aspect of his, I would think there are better shaped briskets for this, yours seemed like it had more blunt edges and I thought it came out great. I have a question that pertains to a brisket that is trimmed, is your experience after trimming and cooking the final Product is 50% lighter. 16lb raw brisket cooked brisket 8lbs. You have Great Channel Joe. Many successes on your new Venture.

@timerb3487 Год назад

I've only been smoking meat a few years now. My first few briskets didn't get trimmed because I had no idea that trimming was a thing. They came out great. Somewhere I heard that a brisket should be trimmed and started watching vids to learn how. My results became less successful. After seeing this, I'm going back to not trimming. Thanks for experimenting and sharing!

@tinawhite8835 Месяц назад

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.