How to Trim a "Backyard Brisket"
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- Опубліковано 4 жов 2024
- In this video, I demonstrate how I trim a "Backyard" Brisket. This isnt a competition cut or made for a restaurant. This is how to trim a Brisket if you want great tasting meat and as much of it as possible.
I hope you enjoy this video. Please feel free to let me know if you have any questions.
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Nice trim job Zack and that final product looked awesome!! I am in the mood for some brisky now!!! hahaha
Thanks so much brotha! I truly appreciate you checking out my channel and watching this video.
It's hard watching a video about brisket without craving brisket. I know it happens to me every time, and I watch a lot of brisket related content! Thanks again for stopping by and remember that you are always welcome!
Great video thank you sir
I’m glad you found it helpful. Thanks for watching! Smoke on!!!
Hello Zack, father and son team here (Bob and Zack) from Canada. We just bought the vertical Pit Boss smoker like yours a couple of days ago, set up yesterday, initial burn today and trying a Brisket smoke tomorrow. Your videos have been such a big help brother and has made everything easier for us. We just wanted to thank you and let you know that your doing a great job, much appreciated, have a great week
Glad to help, guys! I truly appreciate your feedback. That helps keep me going.
If your on Instagram, you should share some pics of your brisket and tag me in them @theamericansmoke. Remember, probe tender is king.
If your not already, it would be great to have you as a subscriber.
Thanks again!
Looks good brother!
Thanks brah! I appreciate you watching my video.
It would be great to have you as a subscriber.
Thanks!!!
This is so amazing 👍
Lots of love from India 🇮🇳
Thank you my friend!
i am still smoking brisket on my older vertical pit boss, it still cooks well, i am keeping it. don't need to up grade yet,
If it ain’t broke, don’t fix it! Smoke on!!!
As a chef i can say this is the way to trim. When it comes to friends and family cooking, give them the best without any of the fluff that is not effecting flavor
I appreciate the feedback. It is great to hear I’m doing it right, from a pro.
Are you currently cooking as a chef? What type of you is your specialty?
Thanks for watching my video. It would be great to have you as a subscriber.
Thanks!!!
"Fat is Flavor" LOL I did the same thing with my first brisket.
That’s a lesson we all have to learn
Nice lesson, thanks. I suggest you weigh the finished brisket and rendering pile to round out your otherwise very well taught lesson.
I should have done that. After trim and cook, you can typically expect to loose 30-40% of the weight of the brisket.
biggest brisket sin I see on yt is overtrimming but this looked pretty right on.
Glad I made the “cut”!haha
That is exactly why I don't like brisket, all of the fat. Now I'm thinking of trying this
Oh yeah. Cut it all off and make tallow. The brisket can still be very good. Check this out from my friend Googan BBQ.
ua-cam.com/video/VxIKcNryVgc/v-deo.htmlsi=s3LiajDmOOx60FSQ
I actually have two crockery containers in my fridge. One is bacon fat. The other is beef tallow. I dont recall straining it, either.
Great video! Im with you on not being too aggressive on trimming.
We keep that tallow and some lard in the fridge. Thanks for watching. Smoke on!!!
It’s to cold in Colorado to do a brisket overnight. As soon as it warms up, I’m gonna make this!
I don't think I even want to know. What's the night time temps there right now?
@@TheAmericanSmoke Usually 20’s - 30’s. Wednesday we have a high of 16 and low of -3. Can make smoking a little harder in the winter time.
Yeah, I bet! That chili weather
@@3OH3Wes i miss Denver, but i sure don't miss the cold and snow
@@kimballwiggins3976 Colorado has changed quite a bit, over the last couple of years. I’m ready to move somewhere warmer and a little less crazy.
Always fat cap down.
"A one slice brisket". DAMN! Aint that the truth! I smoked a wagyu chuck roast this weekend and it was definitely great, but about a slice or two was all I could stand... way too rich. Leaner beef is definitely best for smoking. Great video, learned something, and happy to see you making beef tallow with all the scraps. Many uses, more than just cookin!
Hey Tex! I got a chuck roast video coming up. Not wagyu! But a nice piece of beef.
What other uses do you have for tallow?
@@TheAmericanSmoke Has a lot of uses. Muzzleloading patch lubricant if cut with beeswax, mix with peppermint oil for chapstick, candles, leather treatment etc... etc... etc... any tallow really.
Sounds like I need to get more creative!
Great video! I like to trim all of the fat off so that every surface has bark.
Thanks Bradley! Bark is one of the keys to great Brisky!
Thanks for watching my video and for commenting. It would be great to have you as a subscriber.
Thanks!!!
This may be a dumb question, but how do you make the tallow?
It’s pretty easy! I made a video on it but the footage got ruined somehow. Kit the fat into smaller pieces and place inside large pot over medium to medium high heat. Cook until all the fat renders out. This will take hrs and will leave you with what looks like cracklings.
Pour the fat through a fine sifter and into a jar. Let cool and your done. Stays good in the fridge for a year.
Thanks for watching my video. It would be great to have you as a subscriber.
Thanks!!!
@@TheAmericanSmoke I actually subscribed just the other day. I’m about to pull the trigger on the Pit Boss Series 4. Been watching all your videos to get a good idea of everything on it
That’s awesome
Hey Zack, how much did that brisket weigh?
If I remember correctly, it was a little over 15 lbs.
@@TheAmericanSmoke Thanks man. I just bought my Pitboss verticle 4 series a few days ago and love it.
Great unit. Have you got a much experience smoking meats?
@@TheAmericanSmoke some. I had a primo ceramic for a few years and just got tired of babysitting it. Love the simplicity of the Pitboss Pellet!!
@@seanfender961 good deal. Let me know if you have any questions
Got another question for you...
I have been smoking for years on my Chargriller Akorn and just recently started with the Pit Boss Pro like you have.
One thing I have noticed is because of the fan and the convection type flow in the smoker the outside of my meat always seems to be dry even when I spray it and have water in the pan.
However the inside is always very moist as if the juices have been sealed in.
If there are thin pieces of meat they will be dry though.
Is this normal.
Might be a good video idea.
Hey Thomas! I know what you mean. About the only way to avoid drying out thinner pieces of meat during long cooks is to cook in a pan where the meat sits in its juices or something added. That’s why you always see people over trimming large cuts, to avoid the thin pieces.
I like the idea for the video. I may try to make something like that. I have a very long list of video ideas. I’ll add that one.
Thanks for the support my friend
Hey Zach, smoking my first brisket today. I cleaned up my brisket up and forgot to cut off the silver skin. I looked it up and saw both comments in bbq message boards to do it and others say it’s not a big deal for a backyard cook. What are your thoughts? Thanks👍
Hey Jim! It really depends on your standards. It can act as a flavor barrier and will not break down like fat and collagen will as you get to temp.
However, beef brings its own flavor. I think you will be ok. Just cook to temp. If the texture is right, you can always top properly cook brisket with a little extra salt and pepper and you will be happy with the product.
I hope this helps!
@@TheAmericanSmoke I just checked the temp at the three hour mark and the puncturing the meat had a little pop to it kinda like popping a balloon. (Temp at 125-130) is this because of the silver skin or is this a normal feel when you check a brisket?
Thanks for the advice Zach!👍
It’s going to tighten up a lot at it begins to squeeze out the water. It won’t feel tender for a long time. What temp are you cooking at?
@@TheAmericanSmoke 220F before I wrap it in paper.
your girl friend stole it. she wants to get back together.. for your meat brisket!