How to Trim a Brisket | Mad Scientist BBQ 

Mom said it's my turn to get pinned.

Best video on the topic. Thank you for making the distinction between restaurants using huge offset smokers and those of us using a backyard grill with barely enough room to fit the brisket!

Best trimming video I’ve seen

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!

Holy blah blah!!

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 !

Amazing video! Butcher approved. Highly recommend trying out an eight inch bullnose scimitar. Slight weight increase and belly makes makes trimming even easier.

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!

It took 8 minutes from start of video to knife touching meat. My hands are dirty please just get to the point.

He talked too much I wanna see he keep trimming only

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.

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. 😢

Just open the packer and throw it on the pit brah.
Don't over think it son.

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.

shots fired at traeger

What happens if you don't trim at all?

14:54 under the huge piece of fat, you can see there's a lot more fat under it, do you need to carve that out as well or leave it alone like you did? thanks

Thanks for your videos! You guys are amazing

Every brisket I cook I find myself coming back to watch your videos and seem to be getting better every time. I’m on my 5th brisket