The truth about smoked brisket. | Is trimming really that important?
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- Опубліковано 4 вер 2022
- Smoked Brisket Made Easy for Beginners Vol 2:
• How To Make Smoked Bri...
The truth about smoked brisket. | Is trimming really that important? Today we dive into this very question by smoking an untrimmed brisket. The results may surprise you!
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Learn how to trim brisket like a champ right here: ua-cam.com/video/B-V03-v3nRg/v-deo.html
Hey man if I was too upload a recipe for a Maryland crabcake. do you think you would be open to smoking one for us ? I think this would be entertaining and innovative
You are the man.
Uh yeah there's a bunch of unrendered fat on the brisket I'd hate to get a slice with 1/2" of uncooked fat
I haven't trimmed briskets in over 4 years, one day i thought to myself it's very time consuming, and put it on the smoker without trimming, always turned out perfect, and that's how I done it ever since
How was it to deal with the deckle fat? When you buy a Brisket do you just make sure the deckle isn't that hard or big and then smoke it as is?
I trim mine to about 1cm and render the excess fat in a pan. I add that back when I transfer from smoke to cook. I just pour it on and wrap it up. It makes the brisket so yummy and keeps it from drying out.
@@HappyBuddhaBoyd hey man. Thanks for the tip. I’m going to do that next cook.
Good man.
I think the main reason I trim a lot of fat off of brisket and plate ribs is simply to get more smoke flavor, and get the bark on the meat and not the fat. Most people are not going to eat those big blobs of fat, so when they pull that away from the meat, the seasonings go with the fat unless it's trimmed before hand, but I don't care much about it being aerodynamic as some people call it. I'm smoking a brisket, not driving a race car haha!
The OG has spoken! #TRUTH
Looked to me like all of those "big blobs of fat" had rendered out.
@@bayanon7532 it renders down but when you leave huge chunks on there’s a big layer between the seasoning and the meat, and people will pull the fat off with the seasoning.
More than 1/4inch or so will just end up in the way
@@bayanon7532 It would take 6 hours to render 1 inch of fat... and during that time the tip will dry out and burn.
to each his own.
This is a good lesson that teaches why to trim, which informs how to trim simultaneously. Trim to control smoke penetration and prevent burn, and make the best use of the tallow by collecting it in solid form.
I said the same thing.
Smokin' Joes..great gentleman. You folks are equally terrific.
Great cook my Dawgie! This is definitely the old school Texas way of smoking briskets and it works just fine. 🤘
It does bro. Can't help but think that a lot of money could be wasted in seasonings that gets cut away after the cook before it is served though. Regardless, it's a good cook. Excellent chopped beef for sure! Enjoyed doing this with you bro!
@@TheDawgfathasBBQ ditto my man!🤘
Enjoyed seeing this experiment both yours and Smoking Joes. After you slice it up. You had a perfect opportunity to take the "crispy bits" and try a KC style "burnt ends" A bit different than what y'all are used to. It's still fantastic
BBQ Sensi, I always wanted to try this. Thanks for the great video. You rock my brother.
Awesome cook Dawg!!. I have to say this is one that had me wondering. When I was younger I was all about the more fat the better. Now a days I find myself trimming fat off a lot of cuts. But you just taught me a great lesson for when I attempt my first solo brisket in the near future. It will be trimmed. Like Jeanne-Marie said You could see how rich that meat was just by the tallow.
Thank you for another great video. Hope you had a great weekend!!
Thank you brother!
Great video. Always wondered about cooking an untrimmed brisket.
Now you know bro. Thanks for swinging through.
Great video. I tried this a year ago. What I found was pretty much the same. There was pooling from the rendered untrim fat. Also, the rendered fat washed some of the seasoning off and the bark. There was very very small smoke ring. People complained about losing money when trimming briskets. That's not so much true. You trim fat before cook. With an untrimmed brisket, your still cutting fat off after the cook. No one wants to eat a big chunk of fat. Also, all my fat trimmings I put in a pan and smoke it along side with the brisket. Render it into my own tallow. That doesn't actually go to waist. When you smoke an untrimmed brisket, all that rendered fat drains into your smoker or pan. And gets cut off and thrown away rather than being used or eaten. The untrimmed part of the flat on my brisket was burned also. That is waisted. When I trim my flat, the meat is stored in my freezer and when I have enough trimmings, I grind into hamburger or sausage. So, my opinion is trimming is better. You don't lose money like you would if you cooked an untrimmed brisket. Thanks for sharing.
EXACTLY!!! You hit it all on the head! Thank you for watching and commenting.
I just eat the fat
Thanks for doing that. I was wondering about that. Good information. I'm definitely going to keep trimming. Keep it up bud.
No problem 👍
Thanks for doing this video! I tried something similar to this a month ago, I didn't trim any of the fat off like I normally do, but I did take the corners and sharp points off. I also took as much of the silver skin off as I could. I'll have to say it wasn't terrible, it was just kind of a mess. During cutting the excess fat made the bark slip off when normally it wouldn't have. Also like you mentioned, it took way longer to cook it. Overall I wish I would have seen this video before I tried it. I will for sure be trimming my briskets per your instructions from now on. Cheers!!
Thanks brother! Smoke on!!!
Gr8 vid Alton! Have always wondered about doing it untrimmed and now can see it really kind of falls apart from so much rendering and of course the burnt edges/corners! Thnx much!
That can definitely happen. It still makes a great tasting brisket though. Excellent for chopped beef!
Awesome video, Thanks for doing this video I have always wondered what it would do and taste like.
Any time!
Always wondered what it would look like without trimming. Thanks for the video!
No problem!
Thank you for sharing your experience on this one. I have also seen the Smokin' Joe video. I like to go through the middle myself. Some trimming to prevent burned bits and improve the airflow, but I also like to leave more of the fat on, 'cause fat tastes góóóód! Also dig your style man, I'd definitively try anything you're cookin. Keep up the good work! All the best from Holland.
Definitely trying this.
Stumbled onto this vid, ... this is the only way I've ever smoked brisket. I learned this process from cooking venison hams. We grew up on wild game and I experimented with different ways to cook the meat (especially venison hams) so they would turn out juicy and tender. Applied this style of prep to whole briskets back in the '60's as a teen, been turning them out this way ever since. Everyone that had my brisket for the first time says the same thing .... "best I've ever had" ............ bon appetit
Thanks for watching and commenting Paul. I completely understand where you are coming from...
Love the video 💪 stay safe and smoke away 😎
New sub brother. This BigDog (A.R.) from Dash chat last night! Got to prepare myself for the for that "Five Days..." you suggested. Just watched the trailer and already need drink!!! 🥃🥃🙃. What's funny is that Smokin Joe mentioned you and put a link to your channel...so here I am🤷🏾♂️ Nice brisket bro!!
Thanks for the sub! Man that show will definitely stir up some emotions! Get a BIG drink! lol
This was a great video I also wondered how it would come out with out trimming my Assumption was correct to much fat and crispy sides great video my brother 👍
Appreciate you my man! Thanks for coming through!
Thanks for this video, Alton! I think the meat turned out looking delicious and moist, but I agree about trimming it up first. I wouldn't want all that extra fat on my plate. We'll keep trimming our briskets when we smoke one 🔥👍🏻
Thank you Marcel!
Awesome Cook brother🎉 Untrimmed brisket what a great idea I do see the difference normally your brisket has no burnt edges. Great video brother
Indeed! Thanks for sliding through brother!
wow, I didn't expect that! 🤣
Thanks for this video. I previously saw Smokin' Joes. You guys are such gentlemen, and terrific presenters. It could be Joe's offset smoker was able to handle the larger untrimmed piece of meat. Maybe better circulation? Jean-Marie )sp) pulls no punches! Tell you waht..you did a fine job..I'd not be throwing that brisket out MY door.
Wow, thank you!
In an offset the think bits may not burn as much. If you are lucky enough to have a Goldee’s smoker it won’t burn.
Wow, I didn't expect that!
🤣
A star in the making! lol
Nice one
All the brisket from Costco comes trimmed up pretty good not much trimming
Nice comparison!
Glad you enjoyed it
Grea5 vid Alton. I'm like you, I'd rather trim. Plus I like using the trimmings for other things.
Right on! You knowwwwwwwww!!!!
Rule of thumb is 1/4" fat layer is perfect.
seasoning and smoke will never penetrate much farther than about ¼ inch, so if you want more flavor in your brisket, you are going to have to trim it pretty tight
Great video...
Personally I think trimming the brisket is the way to go. Because you can render the trimmings down into tallow plus grind some up for burgers. Getting more bang for your buck. Great content as always. 🔥🔥🔥
Man, if I could ever find a brisket that looks this nice and uniform from the start in my area, I wouldn't trim it either. LOL!!!!
Dawgfatha no binder like mustard? Does the binder do much for flavor or bark?
Those crispy sides are called BURNT ENDS!!!!
Yes. Wonderful chance to try doing a KC style
That’s what she said @0:05
I smoked my first brisket this weekend (I have done several chuck roasts with excellent results). The best part is that I found one that came already trimmed and it was still the same price as the ones that had a ton of fat.
Win win...
Not my first but I bought a trimmed brisket that’s on the pellet grill now.
Still needed a bit of fine trimming, but saved a lot of time and effort.
I really really wish I could use my offset wood smoker
Im new the the whole brisket thing but your water can you used what would it be like if you ever tried something else like apple juice or some sort of juice? Would that ruin the flavour? Would it do anything at all? I think it sounds interesting and could maybe add some unique and good flavours to brisket. Maybe in the way that different woods give meats different flavours.
I will continue to trim mine
Nice comparison between a normal trimmed product vs. non-trimmed. I think that with all the external fat, we lose out on our smoke ring and subsequent bark formation as well.
New sub here, sent over from Smokin Joe!
Cheers.
You got that right brother. Welcome to The Dawgpound!
Howdy Alton. I'm not going to judge someone doing something differently than me. There are many paths to the same destination. Each person should do their cook the way they want. Now myself I'm always going to trim. And trim heavy. It's important to remember for each pound you throw in the smoker your looking at 1 to 1.25 hrs cook time. Just because we're doing a long cook doesn't mean I want that cook to turn into the never ending story. The longer the cook the more is risked by possibly drying or burning the meat. So I prefer to start with 10 to 15 lb briskets and any fat that isn't going to render off gets trimmed. Say Alton I'm curious how you rested the brisket. Just wrap and leave on counter? Wrap and place in insulated box ( cooler)? I finish/rest wrapped in a cooler. Anyway great video. Think it's been to long since I've done a brisket. I'll do one this weekend. Last thing, thanks for all your great advice last Wednesday on Dash's live. Greatly appreciated. Don't know how good/bad it will be but I'm planning on doing my first upload Monday for a Tuesday drop. I thank you and the others for your encouragement. Have a great day 🌤 😀 🙏.
Thank you for a pro/con of trimming . Personally I prefer the juicier meat of untrimmed to having bark on the meat. Shoot I'm probably the odd duck out there that keeps silverskin on ribs to keeps all that fatty juiciness on the ribs lol. But once again great video. Also one of the few that season like I do just salt and pepper for the most part.
I love slow and low smoked blobs of fat; delicious!
Sir you are NOT alone, it’s just many prefer to go along with what’s popular at the time.
I bet you’d lose alot of bark having to trim the whole eating. Nice work Bro!!!!
You got that right!
Great video! appreciate you doing the work even though you knew how it would turn out anyway 😂
Thanks! 👍
Would love to see a flank steak smoke video dawg.
I believe I will continue to trim can't handle fat. I like the idea for the cook Alton
Thanks Lance!
I watched Smokin' Joe's video a few days ago (which I really enjoyed), but wanted to get a few other perspectives and processes before deciding whether to trim my first brisket. This is the first Dawgfatha's video I've watched, and sorry to say it was tough to watch all the way through... such obvious bias right off the start and not much care shown for the brisket during the process. I might be wrong though... after all, I'm just a beginner, but I think I'll do a bit more research before I decide.
Care to expand on that? Not much care given and biased? You definitely are new to my channel sir. I do believe in trimming and probably always will. This was done as an experiment into something I normally don't do. But at the end of the day, thank you for the view and good luck with your cook..
I always put the fat cap facing the heat.
I bet it would taste great chopped up as well! Cheers!🍻
Oh it did! lol
smoking joe did a good job. I smoke all my briskets untrimmed.
Now THOSE were some true Burnt Ends! The first comment was how rich it is. Thats what fat gives it, flavor, but too much fat can give it too much flavor of the wrong kind. A good trim leave just enough fat for flavor and juice retention without overpowering the meat. What have done is put the fat trimmings in another pan alongside the brisket and smoke the fat. Some of it can be eaten too, but for the most part, after removing the solids, I use it to make the burnt ends. Trim the point off, cube it, dump them in the pan and finish them off, just before they are done, drain the fat and mix in some BBQ sauce and let that smoke for about 15 minutes @ 300. MMM those go FAST!
I would be willing to bet more untrimmed brisket gets cooked than trimmed does. People like things easy and simple. I just trim down where there is rediculous amounts of fat and any dangly bits. I also trim off the grey meat that’s usually down the one side and that’s it. Personally I enjoy the different bites and levels of doneness as it brings different flavors and chews to the party. Way too many people over trim and are the fist ones on the web complaining about dry overdone brisket.
Question Dawgfatha,
IF cooking for less people, would it be better to cut the brisket in half FIRST and freeze the uncooked portion until a later grill date OR would it be better to grill the entire brisket and just freeze the leftovers?
I typically cook the whole thing at once and store what I need after. Hope that helps.
Great cook Alton, the extra fat definitely blocking that smoke ring, and those crispy edges😞 thanks for watching brother, have yourself a great one, you all stay safe!👍👊🍻
Thanks my man. And you definitely got that right!
daughter had brisket for lunch, had to trim a lot of fat on her plate. definitely advantage to trim before.
Exactly! Chopped beef though!
I saw Smokin Joe's and your video and it seems that leaving the fat on makes for a juicier brisket. I am thinking about modifying how I trim to leave a little more fat on to keep it from drying out
Thanks for swinging by and checking this one out!
I wish he had a podcast.
If I'm cooking brisket in an off-set smoker, I trim the fat. If I'm cooking brisket over direct heat, I don't trim. Because the fat will render, and the burnt ends are call (brakes).
that"s an amazing brisket brother!!!! :D wish I could be there to eat it with ya!!!!
Man it was definitely tasty as hell! Thanks for watching and commenting.
That was really interesting. It must have felt so strange to slap that on the grill with zero trimming😆
It was! Took a lot to not start trimming away! lol
Turn up the heat for the first 2 to 3 hours and crisp up the fat then slow cook at your normal temperatures to desired temp. comes out crispy outside with a great bark and tender and moist inside, your welcome.
Those jagged edges a little burnt with fat rendered down are the best tasting parts of the meat, I leave the sliced meat for the uninformed lean meat eating peeps.
Trimming will always produce a superior finish. But me being a fat fanatic, I always cook my trimmed fat on the side.
if you dont want it, just dash it in an envelope and send it my way please
😄
Pretty simple fat is flavor we trim it after it produces a richer quality
Would be very interesting to know how you rested the brisket. Wrapped in a towel in a cooler or ? Thanks
He must have done a heated rest if it was 14 hours. I don’t think the foil, towel, and cooler method could keep it above 140f for that long.
I have a food warmer that I usually use. This one was wrapped in paper and placed in my oven at 150F after I rested the brisket down off the pit. Hope that helps.
Exactly...
@@cmaterick I just threw away over $50 of Chuck Roast that I was using to make Poor Man's Burnt Ends. I cooked it the day before a party. Smoked low and slow all day, wrapped in tallow and butcher paper when time to wrap, pulled it off that night when it was done, then put in a cooler with a towel to rest overnight. Next day, around 13 hours later, I was ready to cube, season, and sauce. I decided to check on how long cooked meat can last wrapped in a towel in a cooler MD everything I read was no more than 4-6 hours. After pouting and throwing a temper tantrum I decided to dump the meat rather than risk getting my guests at the party sick. Sucked.
Brisket lookin' fat..err..PHAT! Too much fat for me...and I love fat. The hard fat lengthened that cook? Nice vid...you are a BRAVE man!
It's almost like cutting 3 lbs of your brisket off is a bad thing.
I'm not too concerned about the smoke ring, but what I'm interested in is doing this on a pellet grill..
That's a real smoked brisket, burnt ends and all that tallow. It's the way they were cooked for ages. That's the way I like em. I think people are over trimming them quite a bit. To the point there adding tallow when they wrap. Them crispy parts are to die for real burnt ends. ✌🤟🖖😇
So we're the burnt ends actually burnt?
Crispy corners equal smoked jerky snacks.
I tried this on a 10lb brisket. It came out real good. I can see it not working as well on a larger brisket
I want to ask a question. Do you have to cook it whole or could I cut in half or into three pieces? Would that ruin it if I did so?
He doesn’t really respond to text message too much. Not a good thing
I think that will be a mistake. It's has to cook a long time to become tender. Smaller bits or pieces will become close to beef jerky texture before they cook to tenderness and you will have a dry, burnt, inedible, mess. The best size brisket I've found is around 10 pounds or so, after trimming, so a little bigger if not trimming. I hope this helps.
my grandpa never trimmed a brisket. i never started trimming a brisket tell about 1995. either way the fat has to come off, it all started when the bbq comps started.
Thanks for watching and commenting brother!
More pepper! In the more cowbell voice.~ UA-cam it
Hey how's it going? How's the family? Hope all is well. Happy labor day. Cheers
Good to see you. Hope all is well with you and yours as well!
The burnt ends are the best part of a brisket
Sad, you could cut open one of cripsy bits just 4 B roll
I worked a country cycle in my 20s and the chef cooked a huge roast for a party with a large amount of fat on it. I believe he only used salt. It came out fine and the meat trimmed in the fat wast best. Larger than any brisket I've ever seen.
I don't trim my brisket's either, I think they come out better untrimmed.
Interesting experiment Alton. I cooked brisket for the first time this summer, I think you are going to have to trim the inedible fat off either way. Before is definitely the way to go for the best eating experience which is really what it’s all about. It also looks weird to see barbecue without the smoke ring. I never really thought about cleaning up a piece of meat before cooking until I started watching and learning from you. Now it’s routine, even if I’m just grilling a ribeye.
Awesome! SO happy you find value in what I do brother...
The burnt area...is the cooking area..was a bit tight...larger real estate...heat would have dissipate
I trim the fat and leave the edges for true burnt ends.
I don't mind it, but I prefer trimmed. It would depend on the day I'm dealing with.
Try 2 to 1 pepper ratio next time
wouldnt trim it either to much trouble. just like wrapping it not needed
I'm not a competition cook, so appearance doesn't concern me. For backyard cook and eat brisket, I'm perfectly fine with not trimming.
it definitely still yields a tasty brisket!
You are going to lose some of the bark due to taking off the fat later… right ?
Exactly. No one will eat big globs of fat regardless of the rub you put on it...
I'd rather have a crunchy point, which I love to eat, than cut it off and feed it to the dog.
Never trimming again!! That burnt outside equals flavor!
Yes unless you like a lot of fat it also makes a difference in the type of cooker. I assume your cook took longer due to all the fat left on. Now if you're cooking on a Kamodo/Green Egg/Pellet you won't mind but managing an offset for extra hours due to high fat content that no one likes isn't fun.
The tips look like some good burnt ends to me
Trimming fat is crazy to me. You trim fat then wrap it in fat. Fat is flavor.
Two points. First, the extra fat from an untrimmed brisket adds a huge amount of flavor and richness. Second, for a lot of people, burnt ends, i.e. those crispy edges, are a delicacy to fight over.
For me I’m gonna trim…..
11:45 "doesn't look really bad at all". Um... my worst briskets look better than that. Also... what was the wood for if you weren't able to get any smoke penetration? That meat has NO smoke ring.