STOP Trimming Your Beef Brisket - Smoked Beef Brisket -The Wolfe Pit 

YOOOO BRISKET WIT NO TRIM

Let me reduce the playback speed for that brisket slicing.

Really appreciated your comments about that grill. Being someone who is Ina chair most of the time, but who also suffers from weak muscles in the arms, I can see how that sliding door would be great to use for me.

When you said this wasn't going to be a pretty brisket you lied. This looks BEAUTIFUL. My only regret is WE the people couldn't have a sampling. Also great find for that price... Beef's crazy right now in cost.

I own a BBQ catering business here in KC and let me tell you i never trim my brisket and that is one reason why mine is so popular because i don't trim it until it is done and it stays moist and juicy.

I always keep the fat on...even if I'm crock potting it or oven roasting. It helps to keep the meat moist

That turned out great looking. I lived the first 62 years of my life in Fort Worth Texas where brisket trumps everything else. A real Texan will fight you over his brisket.

Woah! Brisket with no Trim!

Never been this early, but I'm so glad for your recent uploads. So many of your older videos have been popping up in my recomended recently and I'm pretty sure I've watched about all your videos at this point! Keep it up Larry

I've made dishes that looked absolutely terrible, but tasted amazing(according to my official taster Dad). I firmly believe that food doesn't need to be pretty to be good.

Thanks for the video Larry man I been waiting a long time for a cooking video from you and it was worth the wait. You never seem to disappoint

Wow ... nice job! Looks great buddy, I like the no fuss approach, season this baby up and throw it on ... I think too many people get caught up and over-complicate smoking meats. This is one of my favorite youtube channels, I appreciate everything you share. My all time favorite video is when you gave the spicy ramen to your wife, I laughed so hard! Take care.

I love the cadence of your speech. You’re the man! Keep rocking

Love brisket! Thanks for the awesome videos Larry 😊

I've tried most of your BBQ recipe's all with great success, I will try this one soon too! Thanks! More grilling videos for us men!

Thank you for keeping up the content!

That brisket looks so good brother! Thank you!

Thank you for all the videos!!

First off I love all your videos very well laid out. I'm going to have to try a no-trim brisket seems like it turns out a lot more moisture than a trim brisket? That one looks really really good I've always trimmed to a quarter inch but I've been wondering if it made a difference not trimming

Nice video, not long and drawn out. Thanks for keeping it simple and for not condescending to regular cooks like me. I'm going to tweak it just a little to have some fun. Can't wait!!

Thank you kind sir, I'll be sure to steal this recipe for future use!

Cooking brisket is an art of experimentation and taste. I have my own ratio of fat depending on at my level of expertise and the volume of the brisket right now. But I do all my calculations by eye and touch.

I've been tempted to try this. Trimming is basically all the work in making a brisket.

Great video! I'm glad you have a product that works for your needs!

i'm gonna try it that way next, the trimming took like 30 minutes and the fat is the tastiest part in my opinion. I was worried about it not rendering down but yours looks perfect.

Awesome brisket. Thanks for sharing.

Dang now I want some 😂😂 great video as always 😊😁

Looked great keep up the great work

I always trim my briskets, but I can't argue with the results from this this. Looks delicious.

That is a nice looking brisket to me. And the Grilla cooker is awesome. Never seen this before with the cover sliding open/shut.

wow this looks perfect!!

That looks so good!!!

Nicely Done, as usual. Thanks

Omg that looks awesome... I would love some right now.

Master! You teach me the ways to a fantastic brisket! It's going to be a good weekend!

Looks amazing!

0:24 I love when my brisket does this to me

WOW! That's some beautiful brisket Larry!

Omg That Brisket Looks So Beautiful And That's A Good Price For It 👌👌 But This Grill Is Awesome And Super Cute ❤️

Great job.

Excellent!!

Larry my friend, this looks delicious & i really like it, tender & moist & i like the fat. I guess i'm a true 57 year old irish hillbilly cause i still like your truck stopper sammich or salisbury steak with mashed taters, & green beans more than most recipes, lol, can't help it buddy as they are just good, truck stopper sammich would be in my 5 top choices for last meal if i were on death row, hopefully that will never happen, lol. God bless you & Mrs. Wolfe, & you all stay safe pal.

Love this. I just got a 2.99lb brisket so❤ Also I never heard of wet brisket thanks for that info

Putting my first brisket on tonight and this is what I’m doing, except I’m using a rub. Good video. Thanks

mmm that brisket looks so good it had me drooling all over the place

Wow that looks great!

I'm no BBQ expert, but that looks like some damn fine brisket to me. I can't believe the simple salt and pepper rub worked so well.

I had no idea people trimmed the fat off of briskets until I went to a friend's house (he was from california) and helped him get ready for a party he throwing. IT BOGGLED MY MIND! "Why are you doing that !?!" I asked and he said something about fat and health and some other crap I don't remember. Why people think that removing the fat from meat will make it better for you, I will never understand. If you want or need to eat healthier, then eat unhealthy things less, not make things that are supposed to be delicious tasting, and supposedly unhealthy into a dreadful mockery of food and not really any better for you. BTW He did manage to bring off a decent brisket although he did cut up the flat and drown it sauce and serve it to the kids.

Awesome video. I am going to Costco today and getting my brisket!!

That's one good looking brisket. Drooling as I'm writing this 🤤

I think it looks great. Although, as a black pepper aficionado, I know how it loses its bite when you cook it. I think your hourly spray gave it other kinds of bite along the way though, and the final result looks so good that it makes me wish that this was What I Was Eating!

That looks really tasty. I have never heard that you need to trim all the fat off of a brisket. I thought most of the competition guys just shape up their cuts, leaving about 1/4 inch of fat cap where they can.

Certified Gold!!!!!

Gonna try this over Independence Day weekend.

mouth watering.

Sweet 👍🏾

Interesting concept, but I like trimming then grinding the fat and putting it in a pan in the smoker to render for home made, smoked beef tallow. It can store safely in the fridge for a year, but it never lasts that long in our house. Great for injecting into meat for smoking. And seeing it's only the wife and I, our briskets are for one meal, then we slice the rest and freeze into 1/2 pound packs to add to hash browns for home made corned beef hash. REALLY good.

My next brisket is going to be like this!

I've been watching you for years man. But it says I'm unsubscribed. I remedied that. Looks delicious.

I agree with the sentiment. Often when we get a brisket on sale (the only way we buy them) and make corned beef. We actually find they frequently don't have enough fat on them or they are not marbled enough. Fat can always be trimmed after cooking or frozen for use in other dishes later. Yep, I said it and I'm not sorry I did.

I would advise to trim off any part of the brisket that may have been grayed by the hot water process during the cryo vac.

You just keep making me hungry. 🤤

That's like half the price that I've seen briskets recently.

OMG...my mouth is sooooooooo WATERING as you sliced that brisket... you're killing me softly... killing me softly...with YOUR BRISKET....slicing away...letting me see how JUICY it is... Larry...you're killing me SOFTLY with your BRISKET!

Larry: I enjoy your medium-paced matter-of-fact way of explaining things. Be well. :-)

Love your background music. Reminds me of Southeast Asian music such as Indonesian.

Untrimmed is my favorite too.

I have not done a brisket in a couple years. The urge is real 🤤

Cubing up some of the leftover flat and adding it to my chili added a whole new twist to my chili. I will be doing that forever more.

I do a lot of bbq. Regularly cooking for 200 people or more. I long ago started doing very minimal trimming on briskets. It’s usually limited to removing some fat from the seam on the outside only and squaring the brisket if needed. I do use a little more pepper in my rub…. 2.5:1 and apply it liberally.. I cook with maple or oak in a wood burner, and I’ve had more than a few belligerent Texans tell me it’s as good or better than any brisket they’ve had. Fear not the fat

My childhood. My elders. Never trimmed a brisket. 60s 70 80s. Nice job

Cool

My goat brother!!!!

Making my mouth water.

I had the intuition, about not trimming it, that is why I precisely look for your technique.. let's brisket!

I like lean cut brisket but damn yours looks amazing!

I bought a smoker because of your videos

what you talking about wolfpit? that brisket looks beautiful

How about instructions for those of us with a Webber Q grill?? I’d love to know how to do this on one! Thank you!

Bro that looked delicious 🤤🤤🤤🤤🤤🤤

Fat is flavor. I render my own beef fat, and the left over bits make a nice treat, like a fresh version of chicharone!

You never need to trim off the fat

I would like you to do a review on or-ida fries. Seems these days there frozen fries are mostly scraps. Seems true for steak fries, and crinkle fries. I seem to remember back in the 70s a bag steak steak fries contained a bag of steak fries. The last few bag I have purchased over the past year contained a few steak fries and the rest home fries. I contacted them and the offer me some coupons. I do not want coupons with my steak!

I always tell people that trimming is optional. I wouldn't desire eating it if its excessively trimmed. But if they bought it, they can do what they like with it. I don't personally trim unless there's a HUGE amount on there. But provided Its a good brisket, I just leave it on and let cooking do the rest.

I've never had "championship" brisket but is it actually good? Like legitimately good? I'll never understand championship cooking that just shave off all the good parts of the meat or competitive chili which is all about who can mix the pre-weighted spice packets I guess.

When you baste it in Worcestershire, you know it's gonna taste legit 😋

have you made pastrami?

Might have to try this with my wagyu brisket.i might score the fat and cook fat side up

Niiiiiiice

The picture of Carrot Top is downright scary

NOICE

Dude I'm in a wheelchair and love my OG door and the whole grill as well!

I get no trim but what about If you want to make a tallow...

I would take grilling lessons from him!!

OMG! Yummy and 14#'s? yes please! 💓

Pretty Briskit That Sounds Like Fighten Word Too Me Slow And Low On Heat Texas Way

Thank you for saying it. I wonder why people would ever trim that beautiful fat.

man that looked tasty as hell

No binder?

Definitely Moist Yummy 😋😋