How to Trim a Brisket | Mad Scientist BBQ

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38 Comments

  7. I have tried this just a couple of weeks ago.. A friend who kinda often smoke a brisket said.. " why trim so much " .. i said i follow the pro heheh.

    and my first time smoke turns out Mad goood.

    My friend now following this technic as well.

    And the end we are selling good 👍👍👍

    Thanks alot for all the Video.

    Mad Greetings from SEA!

  11. Over the last 10+ years I've done about 10 briskets, but 40-50 pork butts. I feel very confident on pork but briskets scare the *%#@*^ out of me. I've undercooked, over cooked, trimmed too much, not enough…. The last couple have gone well though. Got a big event coming up & doing a brisket.I'm a bit nervous, so I came here (again) for a little confidence boost. It worked (confidence factor) We'll see what happens in reality in a few days. THANK YOU !

  15. This was such a good tutorial. I wish I'd watched it before I did my first brisket, most of which turned into taco meat. Then for my second one, I went in the opposite direction and didn't trim anything. Yeah, so, pretty fatty and I'm sure most of my guests only took one slice because of that. This time (number three), I'm going to try to trim just enough to create that nice bark and leave some room for burnt ends. Thanks, Mad Scientist!

  16. I should watch this every time I do a brisket on my Grilla Grills Chimp. I'm on my 9th brisket ever and I think I went way too far this time chasing all of that hard fat between the point and flat. I'm nervous, but hopeful that it turns out ok.

  21. The biggest thing I’ve learned is to not be afraid of trimming off too much meat from the flat. Brisket is cheap, and unless you’re trying to cook for a ton of people you’ll have more than enough smoked meat anyway. I cube up those lean trimmings and freeze them for stew.

    Depending on the brisket you may have a really thin flat, and in my opinion it’s way better to trim a bit more off to get a nice thick brisket rather than have some thin useless meat that just takes up space and time on the bbq. I’ve had some briskets that were so thin that I cut off multiple pounds of meat to get it to a nice shape and thickness, none of that trimmed meat went to waste and the brisket was better for it.

    Next best thing I learned was to use a proper knife. I tried using regular kitchen knives of all sorts but they’re just too stiff, and it was difficult to trim with even the nicest, sharpest knives. Investing in a decent boning knife made all the difference and it gives you a ton of control with trimming. It’s safer too, since you don’t have to fight the knife to trim the meat properly.

  22. I'm going to smoke/cook my first brisket on my Pit Boss 540 , the only prime brisket I could find locally was at a beef farmer where we buy our meet and eggs. The brisket is 6 lbs which is small compared to what I see here on YouTube. Is there more of a danger of messing it up compared to a bigger piece of brisket?

  23. Bro… by the time I trim the brisket I have exactly how you done it… I'm okay going to be feed a single person… which is clearly me… i hate to cut of anything red. That is staying on, and people going to like it weather they like it or not.. I payed $160 for this damn thing… nothing red is getting cut off, $10 a pound.. per your video I would be cutting of like $80. 😢

  27. I am going to be tackling my first brisket I in the next week or two. Your videos are super helpful. The way you approach everything with examples and comparisons between the three different groups of BBQ is so approachable. There’s no biases or slants. Just really good information of what to do and if you make a mistake, how to fix it.

  32. Brother this looks amazing and I (we) appreciate the effort to show us the proper trimming techniques. However none of us can source that caliber of brisket! haha I would love to trim something like that! Cheers! Taking my swag ass Wild Fork or Costco (more fat less meat) slab and trimming it up for burnt ends/flat, central texas black pepper heavy and fat rendered au jus especial this Labor Day weekend. Enjoy your science my friend, we all certainly do! Happy Labor Day to you and yours! -Tampa

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