How to Trim a Brisket! | Chuds BBQ
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In Part 1 of 3 for creating the perfect brisket I give you the most detailed video on trimming a brisket yet.
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►Full list of things I use and recommend:
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►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
breville.oie8.net/x9jY6A
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
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00:00 Introduction
02:02 Tip 1: Remove Deckle Fat
03:12 Tip 2: Clean up the Backside
05:14 Tip 3: Take Down the Fat Cap
06:20 Tip 4: Remove the Mohawk
10:13 Tip 5: Create the Shape
13:10 Bonus: Using the Brisket Trim
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Diving into a SRF brisket for Memorial weekend; first time trying this cut so TY 😉
Great info Bradley #Thanks
What H‑E‑B are you finding these solid primes at? My local downtown austin heb has some slim pickings. Thanks
Dude, awesome! Thank you
Awesome video! Thank you!
Mr Chud I am about to do my first brisket I have been watching you for a bit. If I do a good job could you give me a shout out ps starting my Chanel in a few weeks. Credit will be given to you and mad BBQ, love you guys
I wish I could give another thumbs up to this video everytime I watch it. Oh, and thanks for the promo code on your machine video for the 10% off coupon at meat your maker. I just bought the #32 grinder, the 10" slicer, the chamber vacuum sealer, and the 50lbs mixer, all thanks to watching you make sausage! Haha😂.
This will be the first brisket where I'll feel just fine giving my brisket a proper trim, because I'm also looking forward to some brisket and pork belly burgers!!
Thank you Brad!
😀👍🏿Great Tips,Good Stuff
You make it look easy. 😎
What kind of knife is that?
Can you do a more detailed video on your meat and fat grinding, as well as how you clean the grinder afterwards? Thanks
Trying my first brisket this weekend.
Chud is there a video of how you use the trimmings?
Got a $95 brisket from costco, same thing, slashed and trashed. Was able to take it back and exchange but for a commercial operation on a loss leader turns your hair gray.
Just curious I know lots of people mention using brisket trimmings for sausage. Is the hard white fat useable for sausage or is the hard stuff only good for tallow. Thanks!
Bradley, swanky. Yeah, I'm making that connection….. Interesting result.. Not convinced.
I used a Traeger and did your methods as close as possible for the first time and wow it came out sooo good. Thank you so much for your tips!
Awesome Job. I like the knife scrap trick!
Thanks man. Appreciated.
So when the brisket looks like a shoe, you did it right 😀
Is it necessary to refrigerate the tallow after you render the fat down?
you made art from a slashed brisket..love your tutorials!!
I've come to truly appreciate American butcher's. I'm in Germany and I can't find a nice brisket to save my life. They call it beef breast here and it's only the point side. I say point side and not point because they just cut straight down leaving a little flat still on. They also leave bald spots everywhere. I've also noticed that the pork shoulders here is a mess as well. Huge gouges and flappy tags. That's crazy to me because pork is king in Germany, you would think they would treat it right here. And don't get me started on the bacon. I mean it's just so thin it sticks, and rips just trying to separate them out of the bag not to mention on the pan. garbage just garbage. Steak here is so sad as well with no marbling,but at least this is the one thing starting to get better here. But I digress. Great brisket trimming video Brother.
Like how you took a common animal's brisket and made it look legit. Not enough of this on the internet. Good video. Watched it a few time and learned plenty thanx…
Love the video!! I'm probably one of the people that cringe watching so much brisket get trimmed off LOL, but i get it for sure. What do you think the starting weight was before trimmed vs after?
Beee you tee full !
This is the best trimming lesson I've seen yet. I've been doing backyard BBQ for 2 years, which means I've still got a lot to learn.
Need to do a basically for cheese sauce aka sodium citrate