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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I Didn't Trim This Brisket Before Smoking It And This Happened - Smoked Brisket Recipe
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Thank you for watching this untrimmed brisket video. Check out this video next where I smoked a brisket on my 1962 Weber Kettle. https://youtu.be/5afJEZcmak4
I could literally eat over half that brisket at one time.
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.
Adding tallow to an untrimmed brisket? 🤣
I have a treager pellet smoker will I get that bark with it
What temp did you cook it at?
All my years i had never heard of trimming a brisket, my dad never did, and his briskets were the best
Summary: don't waste time trimming.
My take: fat doesn't create fat. Fat creates flavor (and texture.)
U killing me with that bite Man. That is surely LOOKS GOOD.
I only trim some tallow so i can render to add later when it rests
I NEVER trim the fat off my brisket!
Boy, you’re brave to try this on such an expensive piece of meat. I could never…..
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.
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
There's something wrong with you if you trim a brisket- Texas
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.
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.
I'm in Texas, and I can tell you the reason to leave the fat is to cook fat side up and it melts thru the meat to tenderize like crazy.
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.
Fixing to smoke two of them for Christmas .This video made me so freaking hungry. Always wondered and now I know. thank you. How much pickle juice do you use? Thank you
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.
"If I won't eat it, I want to take it off"
You debone all your meats before you cook em too? That logic is just silly.
Trimming is a fairly recent trend. Most people and barbecue joints didn’t trim until about 10 years ago.
People act like it’s a radical idea to not trim it, but trimming is really only for people making videos for attention.
Where can i buy or order this brisket that u cooking?
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
awesome. No reason to keep silverskin though. That can go
Fantastic video! You have made me want to give smoked brisket another try. So far, every time I have tried to make brisket, it has yet to come out right. Thanks for this mouth-watering video.
I made one 3 yrs ago slightly trimmed, it was amazing. The men walking by my apartment said” why am I craving a cheeseburger.” 😊
👍🇳🇴
Trimming a brisket is for people who want to say "my craft is better" when it's actually pointless
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.
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. ❤
Saw this had to watch. Never understood people who trimmed brisket. The funnier thing is people who trim brisket then rub them down then tallow them
Home B.Q in Louisiana no trimming,comes out great.
I've never trimmed a brisket. Fat makes the world go around. Good for the brain.
Mustard? Your outta your mind!!