How To Trim a Brisket
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- Опубліковано 19 гру 2016
- This video shows you how easy it is to trim a brisket. This is not a competition style trim, just a trim for a backyard BBQ.
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This was very helpful, and one of the best tutorials I've seen so far, on how to trim brisket. Thank you, T-ROY!!!
Great job T-Roy. You are 1/3 ish that are my favorite go-to’s for bbq foodecation!
Wow i was really sceptical about trimming a brisket, after watching this video i think i have alot more confidence in myself in trying to trim this big bad boy. Thanks T-Roy.
As much as I love your 'Thursday Chats' .. what I love most is when you get down to business and do what your know for - video's like this! This video hit my 'sweet' spot! Thank You, Tim
Hey Tim, I appreciate that brother! So glad you enjoyed this video. And I appreciate the support my friend. Cheers!!!
Of all of my subscriptions, yours is by far the most entertaining. I truly enjoy watching you cook almost as good as I do. Kidding! Lol
Damn Troy, perfect timing for this video. I got a 21 lbs. brisket, and now after watching this, I feel better about trimming it. Thanks.
Phil
Hey Phil, great to hear from you buddy! I'm happy I could help you out. I bet that's gonna be some fine eating brisket you're gonna cook up. Enjoy it bro!!!
Great video! I thoroughly enjoyed the blues in the background, that seems just right for a BBQ.
Thanks for making sure we can actually see what you're doing. I can't tell you how many people make a video to show us how to trim the brisket and they're making cuts and you can't see what they're doing.
Hey Troy! This is exactly what I needed to see as I will be smoking a brisket this weekend, maybe tomorrow (Friday). I appreciate you taking the time to shoot this video. I learned a lot and look forward to giving it a shot. Thank you!!
Glad I could help you out Tom. Hopefully, you are making a video of your brisket cook for us to see?
Nicely done! I'll be smoking a brisket this weekend so I may do a video just like this, of how I trim a brisket. Thanks for the idea.
Thanks brother James!!! I know that's going to be some fine eating brisket you're smoking. I'm glad I could inspire you to show us how you trim a brisket. Make it happen brother!!! And I forgot to add a link to your channel in my video. I will fix that asap!!! Merry Christmas to you and the family!!! See ya next year my friend!
Can't understate how much easier i find trimming brisket when I sharpen my knife beforehand. No critique against you T-roy, just offering an often overlooked thing one can do to make trimming easier.
Nice video!
Great point brother!!! Thanks for the tip!
Your briskets are ALWAYS SPOT ON!
Happy New Year! Love your channel!
Thank you very much Slater!!! Happy New Year to you as well!!!!
Very good tutorial Troy! Lots of people are gonna be masters at this soon enough!
Hey John, thank you very much brother!!! Hope you have a wonderful 2017!
did the unwrapped brisket this weekend came out awsome. had to add about 3 hours to cooking. I trimmed it up good got good portion of fat off to help cook faster. we had some crazy Temps in texas over the weekend. smoker was all over the place with its heat. keep these awsome videos coming.
Yes, the temps here in Austin have been crazy lately. I didn't even fire up my pit this past weekend when it was below freezing. Thanks for watching Phil. I appreciate the support brother. Keep that smoke rollin'!!!!!!!!
guess we are in same area, I bared the temps and sat outside and froze but all worth it.
You should make a brisket playlist, this is extremely helpful for newbies to brisket (and BBQ in general). As I said, your production value is like way higher in terms of me actually learning stuff. To sum it up: thanks for the wonderful tutorial man.
Cheers Troy!
You are too kind my brother Paul. I probably should make a brisket playlist. I appreciate the suggestion brother! Cheers
No I haven't done it to a brisket yet. To be honest I've never cooked one but I'm getting ready to so I'm watching your videos to try to get more knowledge hope you don't mind.Thank you very much for responding and always being encouraging. I'm building up the courage to try to make that tri tip video for ya.
Brisket is really easy William. Just let the pit do the work for you, sit back and enjoy the aroma. Good times!!! I'm happy I could help inspire you brother. Just make sure the brisket is tender before you pull it off. Nobody likes tough brisket!!! Cheers bro!
Thanks T-Roy. I am going to be trimming on and cooking for the new celebration! It'll be my first brisket that I ever cooked.
Fabulous Bruce!!! I bet it's gonna be a fine brisket too brother. Enjoy it my friend!!!
Awesome! Always wanted to know how to trim and cook a brisket! Keep up the great videos Brother!
Glad I could help to inspire you. Time to fire up the smoker!!! Merry Christmas my friend!
Will be doing this tonight for my first brisket. Thanks for the info T-roy.
Glad I could help a brother out!!
will be doing this Saturday, thanks for the tips, Merry Christmas to you and Karen
Thank you very much!! And Merry Christmas to you and the family too. I know y'all are gonna enjoy that brisket!! Cheers brother!
T-ROY COOKS nice cooking
Its been a few years since I did a brisket,and I knew I could count on you for the refresher course buddy! Thanks so much T-Roy!
Nicely done, Brother. Merry Christmas.
Rock On!!! GB
Thanks GB and Merry Christmas to you brother!!! Cheers!!!
Just bought my first brisket for my UDS and this was very helpful,,thanx
I'm glad I was able to help you Dell. I'm sure your brisket is going to be fantastic!! Thanks for watching!
Hey Troy, I hope you and Karen are doing well brother! Man, this video couldn't have come at a better time for me. I'm going to try my first full packer brisket this weekend on my Weber Kettle and I need all the tips I can get. Definitely going to watch some of your videos to refresh myself before I attempt. I see so many variations on fat side up/down, wrap it or unwrap it, type of wood for smoke, different methods-minion method etc, dry rub or sauced. Now I have to find the best knife I own to do my trimming hahaha!
I'm sure you'll have great success Matt. Just let your Weber do the cooking brother. Sit back and wait for the brisket to reach 198F internal, then start checking for tenderness. The longer you leave it on, the more tender it will become. As for rubs and stuff, I really prefer just using salt/pepper with some cayenne pepper and maybe a little garlic powder. Just have fun with it bro. Wish I was there to help you cook it!!! I'm pulling for ya brother!!! Cheers, Troy
Troy, this is the biggest piece of meat I've seen outside of a butcher's shop! You provided a wealth of information! Thanks for the culinary class! I'm just auditing it, so I won't be taking the final exam!
Ha!!! Good one John!!! That brisket would last you and Miss Lulu a month!!! LOL It was almost 18 lbs or brisket in this video. I froze about half of it after cooking it. I'm gonna make a chili with the leftovers. YUM!!! Merry Christmas to you and the family!!! Cheers, Troy
Good job my brother Troy! 👍👍
Thanks Matt, you would have enjoyed that brisket hot off the pit brother!!!
Nicely done Troy.
May just have to smoke up a brisket on New Year's Eve now!
Thanks Joe, that sounds like a perfect idea brother! Get your smoke on!!!!
Another great video from Troy. I just might have to give brisket another try, my last one didn't turn out so well. Merry Christmas Troy.
Go for it Bill!!! BBQ Brisket is a wonderful thing. Thanks very much brother!!! Merry Christmas to you and your family as well. Much appreciated!!!
Very nice job on the trimming T-Roy! I had no idea brisket can have that much fat on the meat. Keep up the great work!
Yeah Damien, most briskets come with a lot of fat which needs to be trimmed off. I probably cut off 3 pounds of fat from a brisket. Guess they include the fat to make it weigh more and they can sell at a higher price? LOL Cheers brother!!!
Big help up in the Pacific NW Thanks! Thumbs up!
I'm glad I could help you out with trimming a brisket. It's pretty easy once you've done it a few times. Have a great weekend and thanks for watching!
That was a huge piece of meat! I just made my first pulled beef with a chuck roast slow cooked on my Weber. I'm working towards that brisket!
And I bet that was some fine pulled beef you cooked up. Don't let a brisket scare you, just grab one and cook it. It's good stuff!!!
Hey T-roy sorry for my late comment!!!
If i would have known better,it would look like you were a pro at butchering.You make it look so easy.
Thanks again for another wonderful video.
Happy Holidays to you and Karen!!!
Hope to see more videos of the both of you in the New Year!!!!
Thanks Hanz, I have had a little practice at trimming a brisket. LOL Happy Holidays to you also my friend!!!
T Roy --- have learned a lot from your videos --- excellent work !! A question; you mentioned that you like an offset smoked brisket better than a WSM. Curious as to why that is . What makes the offset stuff better in your view ? Thank you !!
nice job T-roy,a enjoyable video.
Hey George, thanks bro!!! I appreciate you watching.
Great video. I love all your videos. I was wondering what your buddys page is that trims a brisket for comps. thanks
Thanks very much Josh, I appreciate the support buddy. I mentioned my friend James at Aim'em and Claim'em Smokers. If you watch the end of my video, I put a link to his channel and also put a link in the description box.
I have just learned from the best. thanks so much I have learned a lot. this was such a helpful video brother
Hey Big T, I figured you knew how to trim up a brisket brother? I spoke to James and he is thinking about doing a brisket trimming video soon just to show how a competition trim goes. Thanks for watching brother!!
I’ve watch this video 4-5 times, u trim that brisket very,very nicely,
Thanks very much Michael. I appreciate you watching and hope by watching this video you are well on your way to mastering a brisket trim yourself. I've had a lot of practice myself! LOL Cheers brother!!!
Looking good. Haven't cooked a brisket in a while. Trying to decide on a new smoker. Looking at the wsm or the the 26 Weber kettle. Good video. Take it easy Troy
Thanks Ashley, either of those would be great choices. I contemplated getting the 26 inch Weber Kettle as well, but I do love my WSM. I appreciate you stopping by brother!! Have a great week!
Hi troy you should make a video about what to do with the fat of brisket trimmings etc. Thanks
Good video on this but I've got a question when you have it on the grill how long would you cook it on the meat side down or fat bottom down ?
Hey Troy. I don't know if you ever check out Cooking with Jack, but he demonstrated an awesome trimmer. Scalpel sharp. Thanks as always for your pointers. You're the best out of all the demonstrators. Merry Christmas.
Hey brother, I do follow Jack. He has some great stuff on his channel. Glad you enjoyed the video and I appreciate the kind words. Merry Christmas to you and your family as well. Much appreciated!!!
I'm going to do a brisket for Christmas. Happy carving.
I bet it's gonna be some fine eating brisket too John. Enjoy it my friend and I wish you a Very Merry Christmas!!!
Thanks for sharing brother!
You are welcome Lee and thank you for watching brother!
hey Troy. great vids by the way. im here in sunny wales. we have our fair share of rain. new to the low and slow scene wanted something different to just burgers and hotdogs. great institutional videos cant thank you enough. did try to get the gloves using your link but it said they cannot ship to my country. i need to get an injector to if you know any good ones. just to put it in the mix i am registered blind but still everyone who has tasted my bbq stuff really like it and its all thanks to people like you. many thanks fella hope your channel does well.
i have a WSM and a gas 6 ring with a spit so will experiment ans see what i can come up with.
Hey Tony, I appreciate you trying to get those gloves using my link. Sorry to hear they don't ship to Wales. Any of the all stainless steel injectors should work fine for you. Just search Amazon for "meat injectors" and you will hopefully find one that can be shipped to you. I am pleased to hear you enjoy watching me cook up some fine BBQ. I truly appreciate the support!!! Cheers to ya brother!
Another great video T-Roy. I do my briskies the exact same way. I also usually just leave the silverskin on the bottom alone, never had any I'll effects. I like to take more time smoking than trimming lol. Take care
I'm the same way buddy. I rarely trim a brisket this much. I've had quite a few requests asking me how to trim a brisket, so I did this video. But usually, I only spend about 5 mins, if that, trimming. I'm all about cooking that brisket too!!! Thanks for watching buddy!
You're very welcome brother. Always love your vids although I don't comment much. Yours and a few others are always a good watch.
Have a merry Christmas and happy, healthy new year to you and yours.
Thank you!! Merry Christmas & Happy New Year to you and your family also. Cheers!!!
Now its ready for some rub and some smoke!! Great overview T-roy!
Thanks. for. the tips. my. first time cooking. a Brisket
another great video T-Roy
Thanks, it wasn't a comp cook style trimming, but it works!! LOL I appreciate you watching brother. Keep that smoke rollin'!!!!
Nice job!
Thank you! Very helpful!!
nicely done
Thank you very much! I appreciate you watching!
Do you ever trim back the flat from the point to get more rub on that meat for burnt ends? I’ve heard of people doing that but they don’t separate the muscles completely.
Great videos
Thank you very much!! I appreciate you watching!
I've been watching some of your videos and decided to buy a used wsm! pick it up tomorrow. what do you suggest for a beginner to smoke first
Congrats Chris, I know you're going to enjoy cooking on it. Since it's used, you can cook anything you want on it. What to put on it? That really depends on how long of a cook you want? For a shorter cook, go with a whole chicken or some leg quarters. For a longer cook, ribs would be great. For an even longer 10+ hour cook, go with brisket or pork butt. The sky is the limit!! One thing is sure, you're gonna love the food that comes off of that WSM.
So now the big question is offset, KJ, or WSM?? (I think I know the answer. lol) #pecanwooddelivery
Ha!!! Offset all the way Justin!!! Hands down, my Wichita produces the finest BBQ I've ever eaten anywhere.
T that brisket came great it's wasn't as juicy as your looked we may have left it on Lil bit to long but turn out dam good for me n my sons first brisket I was happy thanks alot. I look up to your advice thanks
I'm glad your brisket turned out well. You'll get the hang of it with a little more practice. Brisket is almost as easy to cook as pork butt. Just let the smoker do the work for you!!! Cheers G!!!
Hey t-Roy Ernest I'm having a cook out on July 13 okay, I was thinking about smoking the brisket at 7:00 am till 2:00pm.
I would like for it to be ready before 4.00pm that when individuals are coming so let me k ow what would be best thanks.
Brisket takes about 1.5 hrs per pound to smoke at 225F. 12 lb brisket trimmed is around 10lbs and a 12-14 hr cook. You may wanna try my 5 hr hot and fast brisket cook?
Kept waiting for the wind tunnel test....
Looks good. I went caveman on mine today, left the entire fat cap intact, as it is going in the slow cooker overnight so the smoke flavor will season the fat. Tomorrow night, will render the whole thing, then will go in the freezer for an hour, then get divided up in small chunks and go back in the freezer.
Best seasoning ever for chili, gravy, tomato sauce, burgers, anything you want to add some rich, beefy, smoky flavor.
Hey Troy love the channel, with all the diffrent types of knife sharpeners out there which ones have you used, and would recommend?
Hi Hadley, I use Wusthof knives and a Wusthof knife sharpener. It's a steel stick basically.
I use a butcher's steel as well; it makes a great primary sharpening tool. Just remember to give your knife about six licks (three per side, alternately) if you notice ANY decrease in your knife's cutting ability. This usually takes less than 30 seconds to accomplish. If you wait until your knife is seriously dull, you are in for much more of a chore in sharpening. Also remember that people more often cut themselves while fighting against a dull knife than when mindfully using a razor-sharp one.
hey t-roy that was good now I know I wasn't taken to much off.are you gonna show the cook or did you do it already.thanks again
Yeah Johnny, I actually trimmed up two briskets and cooked them that same day. Check out my Texas Crutch vs Unwrapped brisket video to see this brisket being cooked.
nice job
very nice video thanks
Hey Munir, thank you very much! As always, I appreciate your support brother! Cheers to ya!
Hi T-Roy, stopping by to say hello. I heard Fifi fussing in the back lol. great looking piece of meat. Hi to Karen. see you Thursday.😊👍God Bless.
Hey Sandra, thank you so much for stopping by. Yeah, Fifi heard something out front. Probably a neighbor walking their dog or something? LOL See you tomorrow my friend! God Bless!!!
You should place a damp kitchen towel between your cutting boards. Inspiring to watch!
Great idea Roger!!! I forgot about doing that, so I appreciate the reminder. Glad you enjoyed the video and I appreciate you watching!
Do you ever separate the point from flat and cook just flat?
Thanks for sharing this great how to trim a brisket video!
What do you do with the fat/meat you trim off?
Hope you and your familiy is doing well Troy.
X-mas is closing up.. It will be good to have a few days off..
Cheers from your brother over the atlantic!
Howdy brother Kjetil!!! Glad you enjoyed the video. I've been wanting to shoot this video for quite some time, so I'm glad I was finally able to get it done. I usually throw away the fat, but it would be great to grind up in a sausage or ground beef for burgers. You can also melt it down to fry chips in. Good stuff brother!!! Hope you and the family have a wonderful Christmas. Enjoy your time off brother!! Cheers from Texas!!!!
Hey Troy, If you leave silverskin on will your rub penetrate it to get flavor into the meat? BTW I love the trim you did.....not too much or too little fat in my humble opinion. Love you videos.
Hey Rich, thanks for checking out the video buddy. The rub cannot penetrate the silver skin. It's similar to the membrane on back of ribs. Less fat equals more bark in my opinion, but I do like a little fat left on to help baste the meat because I usually cook fat cap up. Have a great week Rich!!!!
Whaaaa ! Thats huge! Looks like a Fred Flinstone brontosaurus tongue .... Those fat trimmings are excellent for wrapping around a meat, roulade, like wrapping bacon on bacon, ... and for YT BC Truck ... bacon wrap on spam ....
Man, you are just full of ideas John. I'll have to give that a try next time I make some poppers and brisket!!! Merry Christmas to you my friend. Cheers, Troy
Mild or hot (spicy) COLD cream cheese roll wrapped in brisket trimming or bacon, (with/without BBQ sauce or smoke flavor), then stuffed inside jalapeno poppers, baked or deep fried.
Can even do a Thanksgiving stuffing wrapped in brisket trimming or bacon stuffed jalapeno popper.
Mmmmm. Bacon wrapped fried SPAM burgers with a pineapple ring and a lil cole slaw. Hell yeah.
Do you do anything with the fat that's leftover? Or
Do you ever cut the deckle completely out of the brisket? I've only smoked brisket a couple times, but each time I've cut it out, as it's all hard fat that won't render. What're your thoughts on this?
I just trim it up pretty good. I don't remove all of the deckle.
Hello T-ROY this is my first time that I will prepared brisket do you have a full complete video how to prepared brisket how do you season that the complete process please you videos are very helpful for my cooking
Hi Johan, I'm glad that I could inspire you to give it a try cooking up some great brisket. I do have a video showing step-by-step how to prepare and smoke a brisket. I cooked it on my WSM, but the same method would work on almost any type smoker. Here is the video: ua-cam.com/video/R0Lya2nQ3XQ/v-deo.html
T-ROY COOKS OK I looked for that video thanks again
Is that fat any good to use for Hamburger? Or to mix with Deer meat burger?
Yes, you can grind it up and mix it with other ground meats for a fantastic burger or sausage.
thank you, this was very imfortative!
Thanks, I appreciate the feedback and thank you for watching!!! Glad I could help!!!
Would a smaller Victorinox fillet knife work for some of those smaller trim areas?
Yes, it sure would work if you happen to have one handy.
T Roy I was curious have you ever cross hatched the remaining fat cap after you trimmed it?
I've never done that William, but I can see the advantages of doing the cross hatch on the fat. Have you done it before? If so, did you think it was better? Thanks!!
Hey mate,
Nice video, but one question for you, why don't you use a boning knife? Any particular reason? Or is this just what you had handy? Just looks like the size of the knife is getting in the way of places you want to cut.
Howdy mate, it just happened to be what I had handy. A shorter boning knife would actually have been better suited. I appreciate you watching!
You cook it with the fattier side up yeah? I read on a Traeger grill website to cook fat side down. I thought you always want the fat up to render down over the meat. Someone help please, cooking a 17 pounder tomorrow morning. Thanks great video
Hey Troy, do you keep the fat and render it out for beef shortening?
Sometimes I do, but most of the time I just throw it out. It makes great grease for fries!! Thanks for watching!
Great video T-Roy...as always! Question...ive done about 5 briskets but none have come out tender as in to melt in ur mouth tender! I had a brisket a buddy did the other day and it was so melt in ur mouth tender but made me jealous cause i can never get mine like that. i use an offset smoker and smoke for about 14-14.5 hrs @225°-250°. always comes out good but i want that melt in ur mouth tenderness. Any ideas or recommendations? Thanks T-Roy
Hey Joseph, I mainly use USDA Prime briskets in my videos, but sometimes I do use USDA Choice if I don't feel like running up to Costco for Prime. I try to stay away from Select grade because of what you describe. Select meat will never get tender melt in your mouth and it dries out, so that may be your problem. Try getting your hands on better grade of brisket and I bet it will make a world of difference. Also note, Prime cooks faster than Select or Choice just so's ya know!!! Happy smoking my friend!!!
T-ROY COOKS Thanks for the fast and very helpful reply! ive been using walmart and frys briskets which are pretty much select cuts, therefore ill be looking for prime cuts from here in out! again, thanks brother!
great video! :D liked
Thanks so much! I truly appreciate the support.
Thanks that helped alot
Happy to help you out Sarah!!! I appreciate you watching!
Hey T-Roy, Really like your videos. Have a question for you. After trimming, but before smoking, I've been wondering about advantages and disadvantages of separating the point from the flat. Would love to hear your opinion.
Hey David, I know some restaurants separate the point & flat to help the brisket cook faster. Plus, they can serve the public a choice of lean or fatty brisket. Personally, I love those long cooks, so I never separate mine. I'd say that if you do separate the brisket, the flat needs to be wrapped to retain moisture. Thanks for the question and I appreciate you watching!
T-ROY COOKS Thank you very much. Not sure I'll really go through with it, but it's worth thinking about either way.
it's almost as if you knew I was doing a brisket for Christmas.
Hey Jim, I think a lot of people cook brisket for Christmas. It's some fine eating and feeds plenty. Have a wonderful Christmas my friend!
I got a little nervous when that cutting board was sliding around. Maybe consider putting a towel or something under it? Anyway, good basic video on trimming. You're right, you can trim on those things forever. I usually really trim mine aggressively, especially the point as there is lots of fat running inside that thing. I also separate the point and the flat for easier managing and cooking.
Hey there, I appreciate the feedback. Sorry if I scared you there! LOL The point is my favorite part, so much flavor and juicy goodness!!! Thanks for watching!
Hey Troy! That's bent my melon a little bit. After watching your videos, I pestered my wife and she had bought me a WSM 18.5" for my birthday on the 27th. I've been planning on doing a NYE brisket for cook 1, after a couple of hot empty burns. But I thought, afyer watching your vids, that you needed a good, thick fat cap on the brisket to cook it, but it looks like you took most off here. So what's cookin big man, fat cap on or off!? You've lead me this far, stay the course! Btw, I'm Irish and now live on the Isle of Man, a tiny island in the middle of the Irish Sea, so it's pretty damn cold this time of year, so also concerned re cook time / temp maintenance in 5° Celsius heat for 10 hours. Help a brother out! (can't wait to crack my Weber!)
Hey Alan, I appreciate the support my friend!! I have found that trimming off a lot of the fat cap and just leaving maybe 1/8th inch or so really helps form a great bark. Of course, if you leave the fat cap on, it won't hurt anything, so either way will work. In those frigid temps, I would suggest you insulate the mid-section of your WSM with some insulation that you would normally wrap around a hot water heater. It really works great at helping the WSM maintain temps in very cold conditions. And Happy Birthday to you Alan!!!
T-ROY COOKS Cheers brother! I'll give that a go, never would have thought of that. Thanks for the best wishes and keep up the good work my man! (ps, do something with venison, you're welcome!)
Troy, from where do you get your brisket?
I purchased the briskets at Costco. I got two USDA Prime briskets for less than $100 total. Great price for Prime!! Thanks for watching and thanks for the question!
Alright Troy! 👍🏾😊👍🏾😊
Thanks Ellen, I bet you could cook up a mean brisket too!!! Thanks for watching and I wish you a blessed Christmas my friend!
I knew a Polish lady in Abbeville. Her parents were from there and they ran a huge milk dairy. They inhereted the land and biz in the 70's. Miss Rita, the daughter I am speaking of was a very good cook when it came to Cajun food.
She was in her 50's when I was in my teens. She had a secret to picking a brisket.
If you can bend the brisket it was a good one if it did not bend it had too much fat inside.
She could BBQ one or cook one in a Cajun gravy like all get out.....
She opened a bar and restaurant straight across from the old dairy where she was raised at and called it the Cypress Lounge Hence the old wood from the old dairy that the wood came from. In fact the building was an old house where the workers would live at.......
Back then we were buying a brisket for 69 cents a pound. Nowadays they think a brisket is a ribeye rack Pftttttt ...... Good job >>>>>>
Your buddy Boo ~!~!
Hey Boo, sounds like that woman could really cook!!! I do remember the days when a butcher could not give away brisket. Nobody wanted to cook or eat it. Nowadays, they charge a premium price for it as you say. It might as well be a rack of ribeye!! I appreciate the story and thanks for watching buddy! Cheers!
Hi, Troy. You definitely know how to cut a perfectly good cut of meat. What do you love about butchering meat? Have a good day, Troy.
Thank you very much Byron. I love the feel of having that huge knife in my hand shaping a cut of meat into what I need it to be. Good times brother!!! Merry Christmas to you and the family my friend! Cheers, Troy
Can the fat be eaten raw? Or does it have to be smoked? Then do you use the meat for stock? Or is it just discarded?
I reckon you could eat the fat raw, but I wouldn't do that. Just not my style. You can put the fat in a pot and render it down, then use it to fry stuff. I usually just discard it though. I like bacon fat better. LOL
we can see it T-Rex keep up the good shows
Thanks Connor, I'm glad you were able to see it buddy! Sometimes I get lost in the process and forget to make sure that the camera is pointed the right direction. LOL
T Roy what brand of knives do you recommend for carving and trimming.
I like to use Wusthof brand knives. And I really like the Classic line they have. Very well made knives that stay sharp. Thanks for the question and thanks for watching Bryan!!!
Another good brand from Germany is J.A. Henckels. They are also sometimes slightly more affordable than Wusthof. Consider getting a simple 5" boning knife for your trimming. It will pay for itself very quickly if you ever venture into butchering your own meat, and it should last for several generations with only modest care.
handcannon thanks. I actually saw them today while last minute christmas shopping for my significant other.
T Roy I just opened up a Wustoff carving knife and carving fork for christmas. Cheers brother
What kind of knife are you using? You're cutting that like butter.
A nice boning knife is perfect for trimming
Yep, it does work best. Thanks for watching Paul.
you didnt post the link to you buddy who does the conpetition trimming
The link is now at the end of the video and also in the description. I updated the video late last night. His channel is Aim'em and Claim'em Smokers.
What brand knife was you using ?
Hey Brian, I used a butcher's knife from Lobel's. There is a link to it in the description if you are interested. Thanks for watching!
T-ROY COOKS thanks man. Enjoy your show !
LoveCooking turkey in pellet cooker
I got confused when you started talking about 'cutting against the grain'. I was planning on just putting the whole damn thing on a big ol' roll! Maybe a squirt of mustard...
Well, that's definitely one way to eat it!!! LOL Thanks for watching brother!
I do it like this also bro
Great minds think alike Sapo!!! Cheers brother!