The truth about smoked brisket. | Is trimming really that important?

Подписаться 182 тыс.

Просмотров 54 тыс.

50% 1

Smoked Brisket Made Easy for Beginners Vol 2:
• How To Make Smoked Bri...
The truth about smoked brisket. | Is trimming really that important? Today we dive into this very question by smoking an untrimmed brisket. The results may surprise you!
Check out Smokin' Joe's Pit BBQ here: / smokinjoespitbbq
Get your Fire Cups here: fire-cups.com/
Get your official The Dawgfatha's BBQ Merch here: docs.google.com/forms/d/e/1FA...
DISCLAIMER: This video description contains some affiliate links, which means that if you click on one of the product links and buy, I will receive a small commission. This helps support The Dawgfatha's BBQ, which will allow me to continue to make videos like this.
Find all the products I use in my videos by visiting my affiliate links here: linktr.ee/TheDawgfathasBBQ
Get your Snake River Farms products here: snakeriverfarms.pxf.io/x9dQKk
Get your DAM Coolers products here: www.damcoolers.com/?REF=theda...
Get Porter Road Products here: shrsl.com/3i6cl
Get your Meat Your Maker products here: meat-your-maker.pxf.io/EagQ94
Get your Grill Grates products here: glnk.io/zpp4/dawgfathas-bbq
Get your 10% discount on Dalstrong Products here: dalstrong.com/?rfsn=4743240.b...
Get your MagneCHEF gloves here: magnechef.com/ref/5/
Get your Louisiana Grills products here: louisiana-grills.9u2rlz.net/e...
Get your Pit Boss products here: pitbossgrills.77jaha.net/dN4Z...
Get your ThermoPro products here: bit.ly/34hI8JS
Get your custom wood cutting board here: www.whiteoakswoodworking.com/
Subscribe for more information on all things associated with BBQ: ru-vid.com...
Become a member to the channel by clicking here: / @thedawgfathasbbq
#TheDawgfathasBBQ
Share this video with a friend:
• The truth about smoked...
See the LonestarGrillz 60x30 Santa Maria Grill here:
• Lone Star Grillz | San...
How to Smoke Central Texas Style Brisket on a Yoder YS640 Pellet Grill:
• How to Smoke Central T...
Recommended Playlist -
• How to: Smoked Brisket
#TheDawgfathasBBQ
Let’s connect:
Instagram - TheDawgfathasBBQ
Twitter - @DawgfathasBBQ
Facebook - The Dawgfatha's BBQ
RU-vid: / thedawgfathasbbq
Email: TheDawgfathasBBQ@gmail.com
The Dawgfatha's BBQ LLC.
PO Box 3827
Pflugerville TX. 78691
About The Dawgfatha:
I am Alton, aka The Dawgfatha. This is my RU-vid channel and I thank you for taking the time to stop by for a visit.
If you are looking for a fun place to learn and share a few things about BBQ, grilling or even in the kitchen cooking then this is the channel you should subscribe to.
My videos will always be made with the intent of making super simple recipes that can be consistent and bold in flavors.
My end game is to get my viewers involved in this wonderful world of BBQ and cooking while adhering to the most important principle of all; HAVING FUN along the way.
Feel free to send your questions and or suggestions to me at The DawgfathasBBQ@gmail.com...
And please remember to SUBSCRIBE and turn on the notifications to see my new videos as they go live on the channel…
Cheers!!!

Хобби

Опубликовано:

4 сен 2022

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 181

@TheDawgfathasBBQ Год назад

Learn how to trim brisket like a champ right here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-B-V03-v3nRg.html

@nuttzeverywhere Год назад

Hey man if I was too upload a recipe for a Maryland crabcake. do you think you would be open to smoking one for us ? I think this would be entertaining and innovative

@pelekibland Год назад

You are the man.

@abran12secEG 7 месяцев назад

Uh yeah there's a bunch of unrendered fat on the brisket I'd hate to get a slice with 1/2" of uncooked fat

@jakeboss2653 Год назад

I haven't trimmed briskets in over 4 years, one day i thought to myself it's very time consuming, and put it on the smoker without trimming, always turned out perfect, and that's how I done it ever since

@TheReal_DeanD Год назад

How was it to deal with the deckle fat? When you buy a Brisket do you just make sure the deckle isn't that hard or big and then smoke it as is?

@HappyBuddhaBoyd Год назад

I trim mine to about 1cm and render the excess fat in a pan. I add that back when I transfer from smoke to cook. I just pour it on and wrap it up. It makes the brisket so yummy and keeps it from drying out.

@TheReal_DeanD Год назад

@@HappyBuddhaBoyd hey man. Thanks for the tip. I’m going to do that next cook.

@Sebastian_85 5 месяцев назад

Good man.

@SmokyRibsBBQ Год назад

I think the main reason I trim a lot of fat off of brisket and plate ribs is simply to get more smoke flavor, and get the bark on the meat and not the fat. Most people are not going to eat those big blobs of fat, so when they pull that away from the meat, the seasonings go with the fat unless it's trimmed before hand, but I don't care much about it being aerodynamic as some people call it. I'm smoking a brisket, not driving a race car haha!

@TheDawgfathasBBQ Год назад

The OG has spoken! #TRUTH

@bayanon7532 Год назад

Looked to me like all of those "big blobs of fat" had rendered out.

@fungdark8270 Год назад

@@bayanon7532 it renders down but when you leave huge chunks on there’s a big layer between the seasoning and the meat, and people will pull the fat off with the seasoning. More than 1/4inch or so will just end up in the way

@HappyBuddhaBoyd Год назад

@@bayanon7532 It would take 6 hours to render 1 inch of fat... and during that time the tip will dry out and burn.

@martinnorbeck4657 10 месяцев назад

to each his own.

@johngalt97 Год назад

This is a good lesson that teaches why to trim, which informs how to trim simultaneously. Trim to control smoke penetration and prevent burn, and make the best use of the tallow by collecting it in solid form.

@HappyBuddhaBoyd Год назад

I said the same thing.

@MrDdaland Год назад

Enjoyed seeing this experiment both yours and Smoking Joes. After you slice it up. You had a perfect opportunity to take the "crispy bits" and try a KC style "burnt ends" A bit different than what y'all are used to. It's still fantastic

@pelekibland Год назад

BBQ Sensi, I always wanted to try this. Thanks for the great video. You rock my brother.

@robertjason6885 Год назад

Smokin' Joes..great gentleman. You folks are equally terrific.

@SmokinYuma 12 дней назад

Thank you for sharing your experience on this one. I have also seen the Smokin' Joe video. I like to go through the middle myself. Some trimming to prevent burned bits and improve the airflow, but I also like to leave more of the fat on, 'cause fat tastes góóóód! Also dig your style man, I'd definitively try anything you're cookin. Keep up the good work! All the best from Holland.

@markwindholz816 Год назад

Great video. I tried this a year ago. What I found was pretty much the same. There was pooling from the rendered untrim fat. Also, the rendered fat washed some of the seasoning off and the bark. There was very very small smoke ring. People complained about losing money when trimming briskets. That's not so much true. You trim fat before cook. With an untrimmed brisket, your still cutting fat off after the cook. No one wants to eat a big chunk of fat. Also, all my fat trimmings I put in a pan and smoke it along side with the brisket. Render it into my own tallow. That doesn't actually go to waist. When you smoke an untrimmed brisket, all that rendered fat drains into your smoker or pan. And gets cut off and thrown away rather than being used or eaten. The untrimmed part of the flat on my brisket was burned also. That is waisted. When I trim my flat, the meat is stored in my freezer and when I have enough trimmings, I grind into hamburger or sausage. So, my opinion is trimming is better. You don't lose money like you would if you cooked an untrimmed brisket. Thanks for sharing.

@TheDawgfathasBBQ Год назад

EXACTLY!!! You hit it all on the head! Thank you for watching and commenting.

@randallwood6814 Год назад

I just eat the fat

@josefigueroa9489 Год назад

Love the video 💪 stay safe and smoke away 😎

@ericbarker9127 Год назад

Thanks for doing that. I was wondering about that. Good information. I'm definitely going to keep trimming. Keep it up bud.

@TheDawgfathasBBQ Год назад

No problem 👍

@federico9232 Год назад

Great video. Always wondered about cooking an untrimmed brisket.

@TheDawgfathasBBQ Год назад

Now you know bro. Thanks for swinging through.

@alaskandreamer9574 Год назад

Awesome video, Thanks for doing this video I have always wondered what it would do and taste like.

@TheDawgfathasBBQ Год назад

Any time!

@damoose1829 Год назад

Awesome cook Dawg!!. I have to say this is one that had me wondering. When I was younger I was all about the more fat the better. Now a days I find myself trimming fat off a lot of cuts. But you just taught me a great lesson for when I attempt my first solo brisket in the near future. It will be trimmed. Like Jeanne-Marie said You could see how rich that meat was just by the tallow. Thank you for another great video. Hope you had a great weekend!!

@TheDawgfathasBBQ Год назад

Thank you brother!

@Xpyburnt_ndz Год назад

Gr8 vid Alton! Have always wondered about doing it untrimmed and now can see it really kind of falls apart from so much rendering and of course the burnt edges/corners! Thnx much!

@TheDawgfathasBBQ Год назад

That can definitely happen. It still makes a great tasting brisket though. Excellent for chopped beef!

@canuckinsk Год назад

Definitely trying this.

@SmokinJoesPitBBQ Год назад

Great cook my Dawgie! This is definitely the old school Texas way of smoking briskets and it works just fine. 🤘

@TheDawgfathasBBQ Год назад

It does bro. Can't help but think that a lot of money could be wasted in seasonings that gets cut away after the cook before it is served though. Regardless, it's a good cook. Excellent chopped beef for sure! Enjoyed doing this with you bro!

@SmokinJoesPitBBQ Год назад

@@TheDawgfathasBBQ ditto my man!🤘

@ryanl2436 Год назад

Always wondered what it would look like without trimming. Thanks for the video!

@TheDawgfathasBBQ Год назад

No problem!

@805BBQJUNKIE Год назад

This was a great video I also wondered how it would come out with out trimming my Assumption was correct to much fat and crispy sides great video my brother 👍

@TheDawgfathasBBQ Год назад

Appreciate you my man! Thanks for coming through!

@jeannemariematthews Год назад

wow, I didn't expect that! 🤣

@cadmando18 Год назад

Thanks for doing this video! I tried something similar to this a month ago, I didn't trim any of the fat off like I normally do, but I did take the corners and sharp points off. I also took as much of the silver skin off as I could. I'll have to say it wasn't terrible, it was just kind of a mess. During cutting the excess fat made the bark slip off when normally it wouldn't have. Also like you mentioned, it took way longer to cook it. Overall I wish I would have seen this video before I tried it. I will for sure be trimming my briskets per your instructions from now on. Cheers!!

@TheDawgfathasBBQ Год назад

Thanks brother! Smoke on!!!

@a.r.bigdog8957 Год назад

New sub brother. This BigDog (A.R.) from Dash chat last night! Got to prepare myself for the for that "Five Days..." you suggested. Just watched the trailer and already need drink!!! 🥃🥃🙃. What's funny is that Smokin Joe mentioned you and put a link to your channel...so here I am🤷🏾‍♂️ Nice brisket bro!!

@TheDawgfathasBBQ Год назад

Thanks for the sub! Man that show will definitely stir up some emotions! Get a BIG drink! lol

@IzzyEatz Год назад

All the brisket from Costco comes trimmed up pretty good not much trimming

@georgemelitsis2607 Год назад

Nice one

@paulsilas6114 Год назад

Stumbled onto this vid, ... this is the only way I've ever smoked brisket. I learned this process from cooking venison hams. We grew up on wild game and I experimented with different ways to cook the meat (especially venison hams) so they would turn out juicy and tender. Applied this style of prep to whole briskets back in the '60's as a teen, been turning them out this way ever since. Everyone that had my brisket for the first time says the same thing .... "best I've ever had" ............ bon appetit

@TheDawgfathasBBQ Год назад

Thanks for watching and commenting Paul. I completely understand where you are coming from...

@chrissutton8344 Год назад

Great video...

@acdii Год назад

Now THOSE were some true Burnt Ends! The first comment was how rich it is. Thats what fat gives it, flavor, but too much fat can give it too much flavor of the wrong kind. A good trim leave just enough fat for flavor and juice retention without overpowering the meat. What have done is put the fat trimmings in another pan alongside the brisket and smoke the fat. Some of it can be eaten too, but for the most part, after removing the solids, I use it to make the burnt ends. Trim the point off, cube it, dump them in the pan and finish them off, just before they are done, drain the fat and mix in some BBQ sauce and let that smoke for about 15 minutes @ 300. MMM those go FAST!

@kellyklotz1744 Год назад

I will continue to trim mine

@lynnbeard7099 Год назад

Nice comparison!

@TheDawgfathasBBQ Год назад

Glad you enjoyed it

@garbageman18 Год назад

Wow, I didn't expect that!

@jeannemariematthews Год назад

🤣

@TheDawgfathasBBQ Год назад

A star in the making! lol

@chupa3851 Год назад

That’s what she said @0:05

@ALittleFishintheKitchen Год назад

Thanks for this video, Alton! I think the meat turned out looking delicious and moist, but I agree about trimming it up first. I wouldn't want all that extra fat on my plate. We'll keep trimming our briskets when we smoke one 🔥👍🏻

@TheDawgfathasBBQ Год назад

Thank you Marcel!

@berto371rr Год назад

Rule of thumb is 1/4" fat layer is perfect. seasoning and smoke will never penetrate much farther than about ¼ inch, so if you want more flavor in your brisket, you are going to have to trim it pretty tight

@guitarcovers5437 Год назад

Im new the the whole brisket thing but your water can you used what would it be like if you ever tried something else like apple juice or some sort of juice? Would that ruin the flavour? Would it do anything at all? I think it sounds interesting and could maybe add some unique and good flavours to brisket. Maybe in the way that different woods give meats different flavours.

@ThyronMathews Год назад

Awesome Cook brother🎉 Untrimmed brisket what a great idea I do see the difference normally your brisket has no burnt edges. Great video brother

@TheDawgfathasBBQ Год назад

Indeed! Thanks for sliding through brother!

@BBQROCKSTAR178 Год назад

Nice comparison between a normal trimmed product vs. non-trimmed. I think that with all the external fat, we lose out on our smoke ring and subsequent bark formation as well. New sub here, sent over from Smokin Joe! Cheers.

@TheDawgfathasBBQ Год назад

You got that right brother. Welcome to The Dawgpound!

@robertjason6885 Год назад

Thanks for this video. I previously saw Smokin' Joes. You guys are such gentlemen, and terrific presenters. It could be Joe's offset smoker was able to handle the larger untrimmed piece of meat. Maybe better circulation? Jean-Marie )sp) pulls no punches! Tell you waht..you did a fine job..I'd not be throwing that brisket out MY door.

@TheDawgfathasBBQ Год назад

Wow, thank you!

@shalamigri 9 месяцев назад

Man, if I could ever find a brisket that looks this nice and uniform from the start in my area, I wouldn't trim it either. LOL!!!!

@joen714 Год назад

Thank you for a pro/con of trimming . Personally I prefer the juicier meat of untrimmed to having bark on the meat. Shoot I'm probably the odd duck out there that keeps silverskin on ribs to keeps all that fatty juiciness on the ribs lol. But once again great video. Also one of the few that season like I do just salt and pepper for the most part.

@johnnywoodmusic Год назад

I love slow and low smoked blobs of fat; delicious!

@fishregulator Год назад

Great video! appreciate you doing the work even though you knew how it would turn out anyway 😂

@TheDawgfathasBBQ Год назад

Thanks! 👍

@timothyoestreichii1553 Год назад

Trimming will always produce a superior finish. But me being a fat fanatic, I always cook my trimmed fat on the side.

@victorbenner539 Год назад

Howdy Alton. I'm not going to judge someone doing something differently than me. There are many paths to the same destination. Each person should do their cook the way they want. Now myself I'm always going to trim. And trim heavy. It's important to remember for each pound you throw in the smoker your looking at 1 to 1.25 hrs cook time. Just because we're doing a long cook doesn't mean I want that cook to turn into the never ending story. The longer the cook the more is risked by possibly drying or burning the meat. So I prefer to start with 10 to 15 lb briskets and any fat that isn't going to render off gets trimmed. Say Alton I'm curious how you rested the brisket. Just wrap and leave on counter? Wrap and place in insulated box ( cooler)? I finish/rest wrapped in a cooler. Anyway great video. Think it's been to long since I've done a brisket. I'll do one this weekend. Last thing, thanks for all your great advice last Wednesday on Dash's live. Greatly appreciated. Don't know how good/bad it will be but I'm planning on doing my first upload Monday for a Tuesday drop. I thank you and the others for your encouragement. Have a great day 🌤 😀 🙏.

@Chefbiggfluff Год назад

Personally I think trimming the brisket is the way to go. Because you can render the trimmings down into tallow plus grind some up for burgers. Getting more bang for your buck. Great content as always. 🔥🔥🔥

@diogenes505 Год назад

Dawgfatha no binder like mustard? Does the binder do much for flavor or bark?

@randomupdates4013 Год назад

Would love to see a flank steak smoke video dawg.

@user-rj9pq6bi3g 2 месяца назад

smoking joe did a good job. I smoke all my briskets untrimmed.

@TRIPLEBsBBQ Год назад

Grea5 vid Alton. I'm like you, I'd rather trim. Plus I like using the trimmings for other things.

@TheDawgfathasBBQ Год назад

Right on! You knowwwwwwwww!!!!

@sakostwwy1903 Год назад

I would be willing to bet more untrimmed brisket gets cooked than trimmed does. People like things easy and simple. I just trim down where there is rediculous amounts of fat and any dangly bits. I also trim off the grey meat that’s usually down the one side and that’s it. Personally I enjoy the different bites and levels of doneness as it brings different flavors and chews to the party. Way too many people over trim and are the fist ones on the web complaining about dry overdone brisket.

@ruthlessgoat3702 Год назад

I always put the fat cap facing the heat.

@JMGALVEZ13 Год назад

I watched Smokin' Joe's video a few days ago (which I really enjoyed), but wanted to get a few other perspectives and processes before deciding whether to trim my first brisket. This is the first Dawgfatha's video I've watched, and sorry to say it was tough to watch all the way through... such obvious bias right off the start and not much care shown for the brisket during the process. I might be wrong though... after all, I'm just a beginner, but I think I'll do a bit more research before I decide.

@TheDawgfathasBBQ Год назад

Care to expand on that? Not much care given and biased? You definitely are new to my channel sir. I do believe in trimming and probably always will. This was done as an experiment into something I normally don't do. But at the end of the day, thank you for the view and good luck with your cook..

@djmerchant Год назад

I smoked my first brisket this weekend (I have done several chuck roasts with excellent results). The best part is that I found one that came already trimmed and it was still the same price as the ones that had a ton of fat.

@TheDawgfathasBBQ Год назад

Win win...

@fungdark8270 Год назад

Not my first but I bought a trimmed brisket that’s on the pellet grill now. Still needed a bit of fine trimming, but saved a lot of time and effort. I really really wish I could use my offset wood smoker

@daviddevries2698 Год назад

Those crispy sides are called BURNT ENDS!!!!

@MrDdaland Год назад

Yes. Wonderful chance to try doing a KC style

@EarthChickadee Год назад

Question Dawgfatha, IF cooking for less people, would it be better to cut the brisket in half FIRST and freeze the uncooked portion until a later grill date OR would it be better to grill the entire brisket and just freeze the leftovers?

@TheDawgfathasBBQ Год назад

I typically cook the whole thing at once and store what I need after. Hope that helps.

@SleeperBBQ Год назад

I believe I will continue to trim can't handle fat. I like the idea for the cook Alton

@TheDawgfathasBBQ Год назад

Thanks Lance!

@jeannemariematthews Год назад

daughter had brisket for lunch, had to trim a lot of fat on her plate. definitely advantage to trim before.

@TheDawgfathasBBQ Год назад

Exactly! Chopped beef though!

@SaltPepperFire Год назад

I bet you’d lose alot of bark having to trim the whole eating. Nice work Bro!!!!

@TheDawgfathasBBQ Год назад

You got that right!

@AlLunacyQing Год назад

I bet it would taste great chopped up as well! Cheers!🍻

@TheDawgfathasBBQ Год назад

Oh it did! lol

@ball9boss Год назад

If I'm cooking brisket in an off-set smoker, I trim the fat. If I'm cooking brisket over direct heat, I don't trim. Because the fat will render, and the burnt ends are call (brakes).

@davidl.johnson2362 Год назад

I saw Smokin Joe's and your video and it seems that leaving the fat on makes for a juicier brisket. I am thinking about modifying how I trim to leave a little more fat on to keep it from drying out

@TheDawgfathasBBQ Год назад

Thanks for swinging by and checking this one out!

@partone709 Год назад

Those jagged edges a little burnt with fat rendered down are the best tasting parts of the meat, I leave the sliced meat for the uninformed lean meat eating peeps.

@scottmoore7359 Год назад

I wish he had a podcast.

@davidb9547 Год назад

That's a real smoked brisket, burnt ends and all that tallow. It's the way they were cooked for ages. That's the way I like em. I think people are over trimming them quite a bit. To the point there adding tallow when they wrap. Them crispy parts are to die for real burnt ends. ✌🤟🖖😇

@426hemicuda1090 Год назад

that"s an amazing brisket brother!!!! :D wish I could be there to eat it with ya!!!!

@TheDawgfathasBBQ Год назад

Man it was definitely tasty as hell! Thanks for watching and commenting.

@AbuMusaAlBurtughaali Год назад

if you dont want it, just dash it in an envelope and send it my way please

@TheDawgfathasBBQ Год назад

😄

@partone709 Год назад

Turn up the heat for the first 2 to 3 hours and crisp up the fat then slow cook at your normal temperatures to desired temp. comes out crispy outside with a great bark and tender and moist inside, your welcome.

@builditinyourgarage7826 Год назад

Would be very interesting to know how you rested the brisket. Wrapped in a towel in a cooler or ? Thanks

@cmaterick Год назад

He must have done a heated rest if it was 14 hours. I don’t think the foil, towel, and cooler method could keep it above 140f for that long.

@TheDawgfathasBBQ Год назад

I have a food warmer that I usually use. This one was wrapped in paper and placed in my oven at 150F after I rested the brisket down off the pit. Hope that helps.

@TheDawgfathasBBQ Год назад

Exactly...

@effyoujoebu.idoitmyself.7180 Год назад

@@cmaterick I just threw away over $50 of Chuck Roast that I was using to make Poor Man's Burnt Ends. I cooked it the day before a party. Smoked low and slow all day, wrapped in tallow and butcher paper when time to wrap, pulled it off that night when it was done, then put in a cooler with a towel to rest overnight. Next day, around 13 hours later, I was ready to cube, season, and sauce. I decided to check on how long cooked meat can last wrapped in a towel in a cooler MD everything I read was no more than 4-6 hours. After pouting and throwing a temper tantrum I decided to dump the meat rather than risk getting my guests at the party sick. Sucked.

@bobbicatton Год назад

That was really interesting. It must have felt so strange to slap that on the grill with zero trimming😆

@TheDawgfathasBBQ Год назад

It was! Took a lot to not start trimming away! lol

@TheMerriell Год назад

I'm not too concerned about the smoke ring, but what I'm interested in is doing this on a pellet grill..

@shirleysw21 Год назад

I want to ask a question. Do you have to cook it whole or could I cut in half or into three pieces? Would that ruin it if I did so?

@JuanMartinez-df1lc Год назад

He doesn’t really respond to text message too much. Not a good thing

@larrypoper3974 Год назад

I think that will be a mistake. It's has to cook a long time to become tender. Smaller bits or pieces will become close to beef jerky texture before they cook to tenderness and you will have a dry, burnt, inedible, mess. The best size brisket I've found is around 10 pounds or so, after trimming, so a little bigger if not trimming. I hope this helps.

@rayharris5452 Год назад

I tried this on a 10lb brisket. It came out real good. I can see it not working as well on a larger brisket

@xicanavida1559 Год назад

Pretty simple fat is flavor we trim it after it produces a richer quality

@BehindtheGarageBBQ Год назад

Great cook Alton, the extra fat definitely blocking that smoke ring, and those crispy edges😞 thanks for watching brother, have yourself a great one, you all stay safe!👍👊🍻

@TheDawgfathasBBQ Год назад

Thanks my man. And you definitely got that right!

@robertjason6885 Год назад

Brisket lookin' fat..err..PHAT! Too much fat for me...and I love fat. The hard fat lengthened that cook? Nice vid...you are a BRAVE man!

@billty7070 Год назад

The burnt area...is the cooking area..was a bit tight...larger real estate...heat would have dissipate

@felixgatewood4815 Год назад

Crispy corners equal smoked jerky snacks.

@1966jcar Год назад

The burnt ends are the best part of a brisket

@SuperColeman88 Год назад

More pepper! In the more cowbell voice.~ RU-vid it

@goodtimes217 Год назад

I don't trim my brisket's either, I think they come out better untrimmed.

@stephanieyeminez89 Год назад

Hey how's it going? How's the family? Hope all is well. Happy labor day. Cheers

@TheDawgfathasBBQ Год назад

Good to see you. Hope all is well with you and yours as well!

@steveb855 Год назад

So we're the burnt ends actually burnt?

@ScottysBackYardBBQ Год назад

my grandpa never trimmed a brisket. i never started trimming a brisket tell about 1995. either way the fat has to come off, it all started when the bbq comps started.

@TheDawgfathasBBQ Год назад

Thanks for watching and commenting brother!

@tianjohan4633 Год назад

Sad, you could cut open one of cripsy bits just 4 B roll

@musicman7773 Год назад

I worked a country cycle in my 20s and the chef cooked a huge roast for a party with a large amount of fat on it. I believe he only used salt. It came out fine and the meat trimmed in the fat wast best. Larger than any brisket I've ever seen.

@scottsharp9823 Год назад

I trim the fat and leave the edges for true burnt ends.

@heythere3780 Год назад

I don't mind it, but I prefer trimmed. It would depend on the day I'm dealing with.

@pacsunzr2 Год назад

Try 2 to 1 pepper ratio next time

@bobbykaralfa Год назад

wouldnt trim it either to much trouble. just like wrapping it not needed

@troyjones2358 Год назад

Interesting experiment Alton. I cooked brisket for the first time this summer, I think you are going to have to trim the inedible fat off either way. Before is definitely the way to go for the best eating experience which is really what it’s all about. It also looks weird to see barbecue without the smoke ring. I never really thought about cleaning up a piece of meat before cooking until I started watching and learning from you. Now it’s routine, even if I’m just grilling a ribeye.

@TheDawgfathasBBQ Год назад

Awesome! SO happy you find value in what I do brother...

@rell_andre6621 Год назад

I'm not a competition cook, so appearance doesn't concern me. For backyard cook and eat brisket, I'm perfectly fine with not trimming.

@TheDawgfathasBBQ Год назад

it definitely still yields a tasty brisket!

@soulinspiration1 Год назад

Never trimming again!! That burnt outside equals flavor!

@HappyBuddhaBoyd Год назад

11:45 "doesn't look really bad at all". Um... my worst briskets look better than that. Also... what was the wood for if you weren't able to get any smoke penetration? That meat has NO smoke ring.

@sweattsdaddy8927 Год назад

Trimming fat is crazy to me. You trim fat then wrap it in fat. Fat is flavor.

@Bruce991 Год назад

I'd rather have a crunchy point, which I love to eat, than cut it off and feed it to the dog.

@georgeblackwell2306 Год назад

You are going to lose some of the bark due to taking off the fat later… right ?

@TheDawgfathasBBQ Год назад

Exactly. No one will eat big globs of fat regardless of the rub you put on it...

@Roomkeyz007 7 месяцев назад

The tips look like some good burnt ends to me

@Drew-di6nt Год назад

Yes unless you like a lot of fat it also makes a difference in the type of cooker. I assume your cook took longer due to all the fat left on. Now if you're cooking on a Kamodo/Green Egg/Pellet you won't mind but managing an offset for extra hours due to high fat content that no one likes isn't fun.

@Rbouch Год назад

For me I’m gonna trim…..

@sakostwwy1903 Год назад

Oh and btw, for those that say the fat don’t render down into the meat, well this video just proved that is complete BS.

@talalztube Год назад

Briskets good but Dalstrong sucks

@bayanon7532 Год назад

I didn't see much excess, leftover fat. You kept pointing to juicy beef and saying that there was a lot of fat when there wasn't any. I say don't trim the brisket and you get a juicier, more tender piece of meat. All of the fat that was not cut off rendered into moisture which added to the flavor, juiciness and tenderness. People in the "competition" smoking world have come up with a lot of silly, useless judging points and I think this video proves that.