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

Byamazingfoodstv


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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35 Comments

  3. Never trim a brisket. You are removing most of the flavor. Plus, the fat helps loosen the meat as it melts into it. You always place the brisket fat side up when you place it in the smoker. Before you place your dry rub, dry it and rub some olive oil, then your rub. I have been smoking brisket for 30+ years, and everyone who has tried it loves it.

  13. I’ve been smoking briskets for 45 years and was taught by my grandfather who smoked them for decades before then. This was from when you got the brisket from the butcher after he cut up the hanging beef, not as a vacuum packed primal from a huge processor. We never have trimmed the fat off a brisket. We just seasoned it with rub and put it on the smoker. Tasted great.

    The trimming came from the folks doing competitive BBQ. Here in Texas, at both the local meat market that smoked meat and at home, we just rubbed it and smoked them. We did start using a Texas condom in the 80s and 90s, mostly as a method to prolong the selling window, but it helps in other areas too.

    So all in all, the method shown is how many Texans smoke a brisket and they turn out just fine.

  14. I smoked my very first brisket over the weekend , and didn't end well lol, first my grill on my smoker was wrong and a little to close to the heat , I didn't pay alot for the brisket it wasn't a big one , so there's some things I need to improve on , so I know the next one will be perfect

  16. I have one for you. One year around July 4th my mom and I were shopping. Brisket is something we usually couldn't afford, but with the holiday sale, it was actually cheaper than hamburger, so we bought two. One we cut into roasts, but the other we put through her meat grinder. OMG, I've never had a better burger! Something to try one day if you're curious.

  17. Trimming a brisket doesnt change anything it cooks how it cooks. The only thing trimming does is make it look more presentable for competition. Im from deep south Texas in the RGV I have never trimmed a brisket.

  19. Why make such a big deal out of not trimming. I have been smoking briskets for 40 years and never trimmed one. I don't use a binder or wrap it either. Just sp&g lay it fat cap up 45 min to 1 HR per pound. Comes out just the same as yours did.

  21. I have literally bought 25 of those briskets. They were on sale for $3/lb. Well over $1,200 worth. Now I have a whole bunch of roasts, jerky, dried meat, fried fat, and 8+ gallons of lovely tallow! I put the tallow in everything to add some energy and flavor. And the fried trimmings is just like bacon, and it's great in literally everything.

    I hope people don't typically throw away the trimmings, there's so much value in it. Every single bit of that whole brisket is delicious and nutritious.

  25. BBQ guys buying a whole brisket and then trimming off half of it… always kills me. As if all of that meat isn't also… BRISKET. Then looks at the 7 pounds of massacred trimmings…… "don't worry, we will use all of that….." LOL how about just leave it on the BRISKET!!!!! ha ha that's the best way to use it

  31. I don't know what part of Texas your talking about. On the gulf coast we trim, cook with a combination of post oak, White oak, Pecan, Hickory and Apple wood. Low and slow is always the best., 10 to 12 hrs at 250 to 300. Come down to one of our many cookoffs. Houston Rodeo, Pasadena cookoff, Galveston fair and rodeo cookoff as well as Alvin cookoff.

  32. agree.. trimming the fat is not necessary. Make it easy on yourself and just season it up… throw it on… slow cook it. after it is cooked the fat slides right off and IMHO the fat adds to making it better. ❤

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