Mastering The Art Of The Brisket Trim: The Ultimate Guide to the Perfect Brisket
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- Опубліковано 28 вер 2024
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What’s up Knox Ave Fam! Thanks so much for watch. I hope this help you all make amazing briskets! If you have Instagram please follow me @knoxavebbq and tag me in a picture of your brisket trim and all other foods. I would love to share with everyone what you guys do!
Thanks for Sharing, I've learned much more from you on this one, as you said the repetitiveness of doing it will make this is much easier. Cheers!
I really like that tip about running your fingers down the brisket to make more obvious where the fat ends. The part I always struggle most with is knowing when to stop trimming. Thanks!
👍 glad to help
As always, your instruction is GOLD!!!!
Appreciate it. Thanks for watching
ok by far this is the best break down of brisket trim bid ive seen. the shape and siz is similar those a couple of us average joes get at walmart.
thank you much!
I’m glad to hear! Appreciate you watching.
Talk about a freaking masterclass ! This level of knowledge only comes from someone who cares about their craft
I try my best
@knoxavebbq You have it brother ! You,Mad Scientist bbq,Chuds bbq and Smoke trails are the best in the game as far as Im concerned..No disrespect to all the other channels becausethey all have some valuable information,but if there's something I need help with bbq wise,I watch you guy's..
Nice tip about trimming the fat with the grain. 👍
Thanks for watching!
Outstanding video, I appreciate you doing the detailed cup for the first one and then the second two quickly. You are an artist
Haha. Appreciate it. Glad to help!
Haven't heard the word "angle" that much since geometry class... great vid!
Used to teach a lot of geometry. It’s all about angles
Nice job , even with you slowing down to explain for the camera still did it twice as fast as me. Informative video thanks.
Haha. It just takes practice. Thanks for watching
Beautiful brisket! The attention to detail is incredible. Thank you man!
Thanks man. Share this video with your friends. Haha
Awesome videos man! Straight to the point. Any way you could do a video on how to use the beef trimming for burgers and some ratios? Just got my first meat grinder and not sure about meat:fat ratio or if that is even a thing. Thanks man!
If I have extra scraps I’ll try to put something together
Shout Out @Knox Ave BBQ #You The Man Bro 😎 #Coming At you from South Texas:)
Thanks for watching!
And as important as anything, make sure whichever knife you use is VERY sharp.
💯💯💯
Good stuff brother! Very informative
Appreciate it! Glad to hear, that’s what I was hoping for!
Very comprehensive and easy to follow.
Glad to hear. Thanks for watching!
You taught me to trim brisket two years ago, recently went down to Texas to work at a spot, and they were impressed a Canadian could trim so well, owe it to you my friend.
Hahaha! That’s awesome to hear. Where did you work?
@@knoxavebbq a spot outside Dallas called B4 barbecue, they recently got onto the Texas monthly top 25 “new and improved”, awesome spot!
I’ve heard great things about them
@@knoxavebbq you’ll have to check em out if your ever down there, top notch
Thank you so much for the awesome video! I appreciate how you explain the why’s behind your trimming decisions. Keep up the great work!
Appreciate it. Thanks for watching. I used to be a teacher and a coach. I have to share the why’s. Haha
Speaking of knives Victorinox is a better than average brand, which is a good choice for most people ( I own a 14 inch Victorinox slicer , which is excellent for thin-shaving gyro off the spit ). Most of my other knives are Wustof and I just bought a SHUN (9”) chef knife just because I wanted a classic Damascus steel with an edge that could take a super sharp edge (16 degree), tho high maintenance
Nice. Have fun
Great vid Joe! Do you have any experience with separating the flat from the point and cooking them individually? (for your backyard cook who doesn't want to do a monster brisket in one go).
I don’t. Maybe I’ll try it someday
Thanks for the good video can you use the deco fat for hamburger of just for talo?
I guess you could if you had really lean beef
go joe, go joe 🥇🥇
👍
Thanks for a video getting back to basics! Always appreciate your explanations. Do you typically cut off that nerve-ish strip that runs down the side? I heard a long time ago (don't remember where) to cut that whole strip off, but that also takes off the fat cap that rolls down the side. What do you like to do?
I would. I’m not overly concerned about having fat cap on the sides.
I hear people saying you should parfreeze your brisket trimmings before you run it through the grinder. But afterwards is it safe to freeze the burger patties after it's been parfreezed? Would that be considered re-freezing the meat which can make you sick?
I think it should be ok, but if you’re worried about it, don’t get it par frozen. Just get it really cold just so it doesn’t gum up the grinder
How do you clean a cutting board that big?
We replaced our sink for a bigger one. One of the best changes we’ve made to the kitchen.
형 한국어로 자막부탁해요 ㅜㅜ
Man I hope people appreciate the knowledge you drop on us. I've been subscribed since I stumbled upon the first three part brisket cook. I remember the so called beef with you know who over how he boated with paper, you doing sandwich reviews in your car, getting the 1000 gal pit, and starting the zooms and bbq talks. It's been great to see you grow your channel since then.
Haha. You don’t have to say you know who. We’re good friends. Appreciate you sticking with me. Means a lot
1000 trim videos and finally something new (and crazy sensible). Thanks, Joe. Tasted your legacy at Leroy in Austin and it was amazing. Hope to try a Yim Original one day. Going to try this approach tonight.
Question: We always talk about 'aerodynamic' with the brisket, but doesn't the coarse ground coating effectively 'trap' the smoke with drag, and create a huge amount of surface area, and enhance or 'seed' bark formation? So obviously we want smoke to circulate (stale smoke is obvious and nasty stuff), but somehow we also want to trap it near the meat?
Appreciate the kind words. It’s not really aerodynamic. I think this term has been over used. I even over use it just because it’s easy to talk about it in that manner. But it’s more so about not having dry out by being too thin or too sharp. But the you want the brisket smooth with all the black pepper to be the contrasting texture. That’s my thought.
The last brisket I cooked I had a similar type scalp when I was trimming. Still turned out to be the best brisket I have cooked albeit I don’t do this often.
Yea. That brisket turned out fine too. Haha. Just don’t like to see it.
Love your work, Boss! I have been so inspired, I am finally starting my own BBQ trailer, just west and North of you! Thank you for all the videos!
Congrats! Glad I could help
A towel, AND a honing steel!
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Thanks for this. Will be cooking my second ever brisket today. I know trimming the first one 3 years ago probably took me half an hour lmao.
It’s taken me 16 years of experience and 2 years of working in restaurants to get where I am and I’m still not happy with everything I do. Haha. Just take your time and enjoy cooking bbq. 😁👍
Just subscribed to you recently when you made a video with Chud's BBQ, at his house on a Sunday Live Stream video.
Welcome to the club!
If it's not too late, can we get the final weight measurement of the weighed brisket after being cooked? Would be cool to have numbers for final product amount.
It’s about 4.5lbs
Thanks. This is a really nice trimming video. Subbed
Appreciate it! Hope you share this video with your friends and also check the video of the cook. It also of details on how to cook brisket
I cook on a BGE and cook fat side down. Would you trim any differently?
Nope. I would trim it the same for every type of cooker
Check out meat n’ greet for a master class on brisket as well. Great vid bud😊
Appreciate you watching
What do you use to keep that knife sharp? I have a very similar knife and I feel like it can’t cut into the fat very well as soon as it starts to soften up.
I have a honing rod a sharpener in the description, but I wouldn’t use the sharpener on a nicer knife. It’s scrapes down the metal a lot.
when you say 12-14 lbs, you mean before the trim right?
Correct
Someone needs to do a proper Knife sharpening video for the average person. I can’t seem to keep them sharp for trimming.
I would just buy a cheap knife sharpener, as long as you don’t have an expensive knife. I don’t have expensive knives so I just use one of those cheap sharpeners. It’s just super easy to keep it sharp. Link in my bio
I feel like I've been rushing through my trims lately, and not as happy with them as I used to be - this is exactly what I needed! Thanks as always Joe. Have also been meaning to try briskets from Purely Meat Co. Are you just ordering through their website? (Their "Purely Reserve Brisket"? Wasn't sure if that was USDA Prime or not)
I’m not sure. I didn’t go through the website. I know a rep there and asked for prime briskets.
@@knoxavebbq gotcha, may have to get in touch with them then! I know Green Street swear by their stuff as well. Used to just rely on Costco, but seems they’ve stopped carrying prime packers. And wouldn’t mind buying from someone local
Hey Knox what is the average weight loss of a brisket after it has been cooked?
i usually try to find a 13-14 lb brisket, and usually after trim it's 9-10.
형 구독 누르고 가요 많이 배우고 싶어요
This is something I still struggle with. Nothing I ever get from Sam’s club has the same consistency each time or looks like anything UA-cam
I would definitely look elsewhere then.
I live in Delaware so the pickings are slim. People around here are shocked to find out that there’s more to brisket than just the flat that’s usually available lol.
When you guys are trimming up tons of Brisket for lets say a BBQ event like Windy City what happens to the trimmings?
I would like to assert my 5th amendment right. Haha. Unfortunately the trimming will probably get tossed. Which is why I feel a lot of ppl are going alway from doing briskets. Unless it’s an event where ppl are just bringing food from their restaurants then it’s probably being used however they use it in their restaurants.
@@knoxavebbq lol Thanks! I figured that but was just wondering. Seeing how crazy those event are I have no doubt that is the last thing I people's mind. Maybe as your trimming throw it all in a big boiling pot and have a "Tallow Tapper Booth" haha
The two finger trick, does it need to be on the colder side for it to work?
Nope, works but once you get good at trimming it should take you more than 5-7 mins and it should still be cold.
Looking forward to this, thank you so much
Appreciate you watching! I know everything’s looking for better trimming tutorials.
@@knoxavebbq Ended up going back to this video today, after not being too happy with my last brisket cook. I think my point still had too much fat and overall I didn't make it as aerodynamic looking (Point side was like a mountain compared to the flat :/ ) I think point ended up being a little too mushy. Gotta review the vid and practice more so i can up my trimming game!
@@BillyBatson89 this will always be here for you to go back to! and i've also been doing its for a long time and also did it professionally for a bit. so don't feel like you did was bad. it's just part of the process. i dont even know how many briskets i've ruined to get to something i liked. haha.
In the last few days I’ve watched too many videos about trimming. Incredibly frustrating to watch 20-30 minutes and not have my questions answered. *This* video, on the other hand, was illuminating. You are very good at *precisely* explaining what you’re doing and why, and you’re showing the best angles when you do so.
Your method is organized, clean, and efficient, and it’s a great model to try and copy to *get it* for ourselves. Thanks man, great stuff.
Awesome! That’s what I love to hear. Tell your friends! Haha. And definitely check out the next video to see all my tips about cook brisket
@@knoxavebbq I also really appreciate you showing the other 2 trims at the end-the cut is from the other side of the animal so we get to see how you tackle a mirrored one, and see how to handle small variations since not one brisket is perfectly like another. Thanks again!
I like the semi flexible boning knifes it’s make it easier to carve.
Agreed
Each time I cook a brisket been getting more and more confidence with my trim. Last 2 or 3 have been my best trimmed ones yet. Nice to see another trim video. It does help bc I maybe cook a brisket once a month. So it has helped watching trim videos over and over from a few multiple people for different perspectives.
That’s what it’s here for. All about the mental reps when you’re not able to do it regularly. I used to do the same.
This video was very helpful. Thank you very much.
Glad to help!
Thank you,,, but I still hate the name change of your channel.@@knoxavebbq
Thanks for the info
👍
gonna do a brisket next weekend
Nice! Hope this helps
Great video. I know it can be awkward to cut for the best camera, so kudos. What do you do when there’s an excessively large hunk of fat where the point and flat meet? I’ve had a few of those recently and wasn’t sure how to manage that without compromising the integrity of the shape and stability.
make a judgement call. either dig it out and even out the surface or leave it and have some of your middle slices have extra fat.
@@knoxavebbq gotcha. So digging it out would require cutting down the Mohawk more, right? Is that what you mean by leveling it out?
@@davidchavarria2992 yea. more so taking the proper angle to get it out in one cut.
@@knoxavebbq ah makes sense. I appreciate it man
Joe you already had the best brisket trim video on UA-cam. 🙂
Well I hope that this one is even better. Haha
Very informative video🙌
👍
This is the most comprehensive brisket trim video I’ve come across. Thanks for explaining not only the how but the why. BTW I was a 64th s Knox guy.
Appreciate it! Thanks for watching. Hope you share it with others
This was an excellent video Joe. Thank you for showing us how to go about this and increase in time with speed. Great stuff!
👍
I refer everyone to your old video. Now I can tell them they don’t have to scroll back as far haha. I can watch trim videos all day. Like you’re saying with the slicer trend, Evan with the scimitar, little cuts people do etc. I pick up something new every time.
Appreciate it brother
Great timing. I'm trimming a brisket tonight. Now time to find out how well I do.
If you got IG tag me in a piciture!
No matter how man good instructional brisket trim videos get posted I still see people doing complete face palm hack up jobs. Some people just dont seem to "get it".
I get it. I was hacking briskets for years before I got enough reps. It just takes time. Maybe that’s just my patience from being a teacher and coach for years. Haha
Joe, a cut glove is a great thing. After trimming over 50+ briskets I got cut by a knife getting under and hidden under the brisket. Grabbed the slab sides to lift it up and found the blade of the knife with my finger. Long story shortened---I am still not playing guitar like it should be played. Time...time...time. Damn you make a sexy trim. Cheers buddy!
Oh no…. Hope it gets better. I had to get a few stitches in my hand.
I super appreciate you showing Multiple brisket trims in this vid. I've watched tons of these how-to's and it seems like soooo many of them have typical looking briskets. And inevitably the one I buy has some super weird looking shape and then my brain goes "well how do I work with That!?"
I got you. Yea, not all briskets are the same, but the steps are the same
I'm a lefty as well!...it's been awhile since you've trimmed a brisket..thanks for this video..take care
South paws
Its been like 110 degrees here in San Antonio. Im gonna get out there in the heat and do a jalepeno cheddar sausage cook with some pork butt and brisket trim. I cant wait for cooler weather. Good video.👍🏾
Nice! Sounds delicious
This is the best brisket trim video I've seen! Great job explaining and the tips and tricks for the top fat cap were super helpful!! Thank you for a great video!!
Haha. Thanks so much. I appreciate it. Make sure you like and share this video
Love watching you trim briskets, that channel method you showed to raise up the fat was a first that I have seen and will definitely try that next time. Thanks for teaching us so much😀
Haha. Appreciate it. Make you check out the full cooking video as well.
I love the aerodynamic trim job....Can you show us the throat in the cooking chamber and give us a demo on how you set up for the heat and smoke to flow over the brisket?
I’ll try to next time
🙌🏻
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Practice makes perfect. In trimming AND in knife sharpening. Don’t be “afraid” of either. It ONLY gets better😊
👍
Outstanding video and tutorial, thanks Joe! You and Brad are my brisket trim senseis! Best new thing I learned from this video: the finger pinching technique on the fat cap. Will definitely try this next time. Thanks again for sharing your bbq knowledge with the community! 😊
Appreciate you watching. Glad to help
Thanks for this, Joe! Once again, clear and calm instructions, which are very helpful to novices like myself. Learned a lot from you and your excellent vids :)
Glad to help!
I've done plenty of briskets before but this video will help me to improve the next time. Incredibly helpful video. Thanks!
Thanks. Appreciate you watching
If there were an enjoyable Brisket Trim Video, this is it! Solid Work Joe… excellent choice of music
Appreciate that. Means a lot considering how many there are nowadays
awesome video! I just watched your older trimming video recently and love the extra explanations you do here, super helpful to ingrain the learnings.
Appreciate it! Thanks for watching
Love the back to basic brisket trim videos! I could watch these all day. Looking forward to the cook video.
It always goes back to the basics.
One of my favorite things about bbq is even if you know how too trim smoke ect...it's addicting to watch lol ..keep up the good content tent bud
I used to watch other ppl’s videos for hours. Unfortunately there were that many good ones back in the day
I hear ya..butnhey creating content is definitely fun..keep yours coming
Appreciate you and your content. Keep killing it!
Thanks. Hope it helps
Thank you for another stellar video! I am getting better at trimming Briskets and watching videos build confidence for me. I typically use a fillet or a boning knife like yourself. Always a note to self is make sure your knife is sharp.
Definitely. No dull knives allowed
@@knoxavebbq Any chance you'll do a video showing how you sharpen your trimming knife?
Great video
Appreciate. Thanks for watching.
Excellent trimming video. Very informative.
Appreciate you watching.
I thought your last video about how to trim a brisket was the best one on UA-cam... until this one. Appreciate the outstanding content.
i appreciate that. just trying to give you all the best information i can provide.
man this is the best trim video ever. not glossing over any of the stuff like other guys do.
Appreciate it! Glad to help
“If you can grab it, be aggressive with it”🫡
I wish I worded it differently but it is what it is. Haha
@@knoxavebbq :p hey but I know it’s gonna stick with me next time I trim a brisket!