We never trim out brisket and it always turns out awesome and very flavorful. Fat's where it's at when it comes to flavor. I didn't think there would be any difference, but you're right about the rendering and adjusting the process. Great video and thanks for sharing. 👍
Trimming came from competition for presentation. You don't have to trim it as it will render, take on smoke, and have the healthiest part remaining, the fat.
i grew up in the 60s .my grandpa never trimmed a brisket. he never wasted salt & pepper on the fat cap. his briskets where always so good and tender. was no talk about bark in them days.. great video
Wow... that beautiful smoke ring! For some reason, my pellet smoker doesn't create hardly any smoke ring on my briskets. Could it be the pellets I'm using? I normally start my brisket at around 185 throughout the night (8 to 10 hours), then in the morning put the temp up to 225. When internal temp is at around 170, I wrap it in butcher paper. So far have always gotten delicious tender briskets, but even with a smoke tube in there, I don't get much smoky flavor plus hardly ever see a smoke ring. I usually get the "Smokehouse Blend" type of pellets, like the ones they sell at Sam's Club. Could that be why?
I cringe at how much black pepper people put on their briskets 😂 but that's the beauty of barbecue. Everyone can do it their own way. My family and I don't like black pepper, so we simply don't use it. I recently did a brisket with very minimal trimming. I only thinned the deckle and took off any dangling pieces that might burn. I cook my briskets on a bent cooking rack as it keeps the pooling from happening. I was curious. How did the cherry rum pellets compare to the maple bourbon?
It's not so much as a traditional way to season as it's just what people have seen time and time again. And everyone is adding more than just s and p. Even the pros
I didn’t trim near as much when I first started cooking, and have only been trimming more nowadays based on the advice of Franklin and others. We see a lot of guys on UA-cam’s go overboard for sure, and the only saving grace to cutting too much fat off is to wrap early, which of course means less smoke flavor. Since the pull test is where it’s at and the flat is the stubborn part, I always do my probe checks there in the thickest part. A slice of the flat should pull apart with just a gentle tug, with little springiness when it breaks, but yeah, it’s a while later than the point in reaching tenderness. Don’t know why I didn’t start turning my flats forward the fire when wrapping until I saw mad scientist bbq do it lol. The good thing about the point, though, is that even if it’s already tender, it should still have a lot of fat to render before the flat gets there. As for smoke flavor, I get more flavor from hickory or oak than cherry. Anyhow, I hope some of that helps and thanks a bunch for the video. I’ve wondered if it was a waste to cut off the oxidized edge like they say to do in all the trimming videos.
Beautiful brisket cook. It kills me when people say that you don’t get enough smoke for a good smoke ring out of a pellet grill. I get the same beautiful smoke ring on my reqteq pellet grills.
Maybe not put the brisket directly in cooler , wait for the temp to start dropping before you put it in the cooler . when you directly from smoker to cooler they will continue to cook
Part of the added fat will render and drip away so you won’t get 3lbs of added yield, perhaps just a pound or so. I trim the big pieces of fat and make it into tallow.
Loving your brisket saga one thing I found interesting on this video was you only went off of pro tenderness from the point instead of the flat like most recommend, curious to why you chose to go that route?
No sure who is recommending probing in the flat, but you should definitely be testing in the point. It's the thicker part of the brisket that has the most fat and intermuscular tissue so that's the part of the brisket that will cook the slowest. You need to monitor your temp in the flat, but check for doneness in the point.
@@BBQandBottles actually that's not my experience. The center of the flat almost always has lagged the center of the point. I assume this is because the more fatty tissue of the point is less dense than the leaner flat. Thanks for this interesting comparison
I've always just trimmed the hard fat and round the flat off takes 5 minutes then season and let it rip at 225 wrap at 155 then at 200 pull and rest for 2 hours
Yet another interesting one Jared! The untrimmed brisket probably isn’t comp ready but hey it looks fine for backyard. Agreed though, when making a brisket, trimming doesn’t count for much time on a long cook. Awesome job brother!
We never trim out brisket and it always turns out awesome and very flavorful. Fat's where it's at when it comes to flavor. I didn't think there would be any difference, but you're right about the rendering and adjusting the process. Great video and thanks for sharing. 👍
Trimming came from competition for presentation. You don't have to trim it as it will render, take on smoke, and have the healthiest part remaining, the fat.
Looks so good. Nice smoke
I noticed that the temp is increased after your wrap, at what time/temp did you increase it from 225 to 300??
This guy made everything simple wow 🤩 now I can actually try and smoking something 🔥🔥🔥🔥👌🏻
i grew up in the 60s .my grandpa never trimmed a brisket. he never wasted salt & pepper on the fat cap. his briskets where always so good and tender. was no talk about bark in them days.. great video
Wow... that beautiful smoke ring! For some reason, my pellet smoker doesn't create hardly any smoke ring on my briskets. Could it be the pellets I'm using? I normally start my brisket at around 185 throughout the night (8 to 10 hours), then in the morning put the temp up to 225. When internal temp is at around 170, I wrap it in butcher paper. So far have always gotten delicious tender briskets, but even with a smoke tube in there, I don't get much smoky flavor plus hardly ever see a smoke ring. I usually get the "Smokehouse Blend" type of pellets, like the ones they sell at Sam's Club. Could that be why?
I cringe at how much black pepper people put on their briskets 😂 but that's the beauty of barbecue. Everyone can do it their own way. My family and I don't like black pepper, so we simply don't use it.
I recently did a brisket with very minimal trimming. I only thinned the deckle and took off any dangling pieces that might burn. I cook my briskets on a bent cooking rack as it keeps the pooling from happening.
I was curious. How did the cherry rum pellets compare to the maple bourbon?
Interesting video thanks but that background music. Sorry didn’t like it.
I love the vids , I think an good experiment is to switched up the spice rub
It's not so much as a traditional way to season as it's just what people have seen time and time again. And everyone is adding more than just s and p. Even the pros
And a pellet smoker is a lazy man's way of trying to smoke meat. It's not true smoking. It's lazy man' trying to smoke meat
I would have liked to see a slice with the untrimmed deckle to see how well it rendered. Great video experiment otherwise.
If moisture is the enemy of Bark why do you spritz so much??
Whenever I take the time to trim it always look great but disappoints. When Im rushed slap and go always comes out great even though I think it won't.
Often times I don't trim the brisket because I'm lazy and it turns out good.
I didn’t trim near as much when I first started cooking, and have only been trimming more nowadays based on the advice of Franklin and others. We see a lot of guys on UA-cam’s go overboard for sure, and the only saving grace to cutting too much fat off is to wrap early, which of course means less smoke flavor. Since the pull test is where it’s at and the flat is the stubborn part, I always do my probe checks there in the thickest part. A slice of the flat should pull apart with just a gentle tug, with little springiness when it breaks, but yeah, it’s a while later than the point in reaching tenderness. Don’t know why I didn’t start turning my flats forward the fire when wrapping until I saw mad scientist bbq do it lol. The good thing about the point, though, is that even if it’s already tender, it should still have a lot of fat to render before the flat gets there. As for smoke flavor, I get more flavor from hickory or oak than cherry. Anyhow, I hope some of that helps and thanks a bunch for the video. I’ve wondered if it was a waste to cut off the oxidized edge like they say to do in all the trimming videos.
You didn't mention what happened to the deckle on the nontrimed brisket. Did you have to carve around it as you thought you would?
It rendered down and gone
Just saved me 30min of work lol
Beautiful brisket cook. It kills me when people say that you don’t get enough smoke for a good smoke ring out of a pellet grill. I get the same beautiful smoke ring on my reqteq pellet grills.
Maybe not put the brisket directly in cooler , wait for the temp to start dropping before you put it in the cooler . when you directly from smoker to cooler they will continue to cook
Exactly otherwise internally it can go up to 215 or 220.
Fantastic video, very helpful for first time brisket smokers. Doing a 12LB tomorrow.......wish me luck!
Good luck
Looked dry while cutting
I eat the fat. Most of the time you end up trimming anywhere from 2-3lbs of fat from a brisket. If you like the fat, that’s 3lbs of yield gone
Part of the added fat will render and drip away so you won’t get 3lbs of added yield, perhaps just a pound or so. I trim the big pieces of fat and make it into tallow.
Exactly.
Untrimmed
Loving your brisket saga one thing I found interesting on this video was you only went off of pro tenderness from the point instead of the flat like most recommend, curious to why you chose to go that route?
No sure who is recommending probing in the flat, but you should definitely be testing in the point. It's the thicker part of the brisket that has the most fat and intermuscular tissue so that's the part of the brisket that will cook the slowest. You need to monitor your temp in the flat, but check for doneness in the point.
@@BBQandBottles actually that's not my experience. The center of the flat almost always has lagged the center of the point. I assume this is because the more fatty tissue of the point is less dense than the leaner flat. Thanks for this interesting comparison
22:46 perfect timing putting hot brisket in mouth and ambulance siren 🚨 is heard 😂😂!
I've always just trimmed the hard fat and round the flat off takes 5 minutes then season and let it rip at 225 wrap at 155 then at 200 pull and rest for 2 hours
I hope you had a party that is a lot of delicious brisket that needs to be eaten...lol
Great experiment. Keep up the awesome vids!!
excellent work mate - really enjoy your videos
Thanks Ben
Am I weird for eating the fat?😮
Nice vid. I need to do another brisket one of these days soon...
Very nice job on this video.
How long did you cook them for?
Awesome cook bro!!!!! Keep it up 👍🏾
I dont know why ur sp underrated
I will go with trimming the brisket to I can render the fat from the trimmings to cook other things, like that Nashville hot chicken from last week!
100% I'm with you Jeff. I wish I had some leftover tallow actually so I could make some more of that chicken :)
Amazing video 👊
Interesting, I've never seen a Cuisinart pellet grill before. How is she?
Great value! Still working well two years into my ownership.
Love it!
Could I ask what boning knife you used? Love the handle on that one
It's this one - amzn.to/3fGAprx
I don't see the beef tallow link in the description!
Sorry - it's coming. We've uploaded it to UA-cam and it's in the cue to be released soon!
@@BBQandBottles okay!
@@BBQandBottles hi there! Am interested in buying those hi heat bbq gloves. I live in Greece. Pls advise smamatis@gmail.com
Yet another interesting one Jared! The untrimmed brisket probably isn’t comp ready but hey it looks fine for backyard. Agreed though, when making a brisket, trimming doesn’t count for much time on a long cook. Awesome job brother!
Thanks Pickles 👍👍
Thanks for doing the work! Very interesting! Anxious to try just salt n pepper. Learned how to wrap with butcher paper. Overlap!! Great video!!
Drip pan my friend