The BEST Brisket Trim Is No Trim At All? Trimmed VS Un-Trimmed Brisket
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- Опубліковано 28 тра 2024
- Trimming your brisket can be daunting for newbies... BUT, is a no trim brisket actually that much worse than a trimmed brisket? To find out I cooked to briskets side by side using my 7 / 7 / 14 brisket method to find out if backyard pit masters are wasting their time fussing over how to trim a brisket. For the 7/7/14 cook to internal temp of 185f which is what I hit after the offset smoke and low and slow 225f on the Kamado wrapped in butcher paper when removed from the offset at 165f
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Chapters
00:00 - Is trimming your brisket a waste of time?
00:57 - The Top 3 reasons restaurants trim their briskets
03:40 - Brisket game plan
07:42 - The 7/7/14 Foolproof Brisket method
12:48 - Results & Taste Test
#SMOKINGDADBBQ #brisket #offsetsmoker - Навчання та стиль
I’m not the best brisket trimmer but I can tell you so far everyone has had a huge smile while eating the brisket.
Just get rid of some of the big chunks and maybe the thin end of the flat and throw it in the smoker
Sounds like a winner
I've done it both ways and I prefer the trim to no trim. I get a better bark don't get all that pooling to wash off the bark and the brisket just overall cooks better and looks more appealing which equals awesome taste and flavor. Plus with the trim you get a more consistent cook then a untrimmed brisket. But the untrimmed does have it's place I suppose for those who just don't want to trim. Great video, thanks .
Just a note of thanks. We've had daily meals from our Kamado Joe since we opened the box last Monday. We've built a nice patio extension and lean-to so we can cook year round in the Wyoming wind and cold. Finding this channel was impotus for making the final decision to buy a Kamado Joe. Like I've seen in other comments: "Why did we wait so long?" Thanks friend for the cornucopia of knowledge. Cheers from Wyoming.
Has anyone tried just scoring the fat cap? I've been doing that for a couple months now and it is helping the fat to render consistently. Added bonus is that I find I don't need to spritz much either.
You had some REALLY bad pooling on those briskets. It kills the bark in those areas. Put a small piece of wood under the brisket when pooling starts to "arch" the meat so the liquid runs off.
I should have for sure
Pooling isn’t bad, it’s just not preferred.
@@kingpickle3712 Nope, it's bad. The bark under those pools of rendered fat is ruined. There is a reason people that are good at this avoid the problem.
Great video James thanks for sharing!
I typically over trim, this provides me some confidence to not worry about under trimming
Great informative video as always. Thank you James.
First time here - awesome content!!! Great detail without droning on and extremely helpful material and tips for us. I normally do a partial trim to get a little of the cap and sone of the "rump", but definitely don't do a reataurant or comp trim. Thanks!!!
That was great. Outstanding job. My hat is off to you. You’re the best
Haha I loved al’s reaction to the no trim bit, it is still just as funny - it’s almost 9am at his place, so surprised he hasn’t said something yet 😂
I’ve only done a couple of very small 4#ish briskets, love the look of these big cuts but just don’t have the family to feed - but do appreciate the difference in prep … I think I’d like the fattier pieces too, especially as I love all sorts of cuts of lamb that can be laden with some of that extra goodness (al will attest to that)
Another great educational video
Hi Andrew! I was offroading in the mountains with no service, so I didn't see it until today. All I can say is.........REDEMPTION BABY!
@@EatMoreVegans figured as much, hope it was a funderful weekend - redemption for sure … now for others to try it and believe as well
briskets are very intimidating to me. Over the years I have done numerous styles of trim. I think the 'happy place' for me is about in the middle. No trim was just too fatty. Trim too much & its too dry. I find its pretty difficult to find the middle at times though. Some stores the brisket has been pre-trimmed too lean or hap-hazardly. A couple of times a gash was hidden in the packaging. I trimmed the best I could and separated the the pieces of the point that had been damaged. Made burnt ends with them. The group I was feeding went nuts for them. So what I thought was going to be a disaster was my biggest hit. Lemonade out of lemons. All part of the learning curve.
One way to think about this is that it helps people new to smoking brisket. They don't have to worry about trimming, lots of videos put so much emphasis on it. This way they can learn where they might like less fat and can work on their trimming as time goes on. Trimming just the areas important to them and not worrying about it, knowing that even no trimming works.
In all my experience and when it comes to listening / reading comments from pitmasters, no where did I personally see that they said one way over the other resulted in a better tasting brisket. For restaurants it was about quality for the customer so they do not get massive amounts of fat, which you did mention. Further, it was also about consistency of the product. Also, if I am not mistaken, Harry Soo already stated that when cooks he doesn't go all out on the trim. But again, I have never heard anyone say trimming makes a difference in taste.
Pretty cool to see you doing the same adjustment on your oven that I did over the weekend. We have a GE Cafe double oven and your panel looks the same. I found the same thing, that I had to go closer to -25 degrees to get down to 150F. Nonetheless, after a 12 hour hold, my first brisket ever turned out amazing.
James, i just happened to visit Goldees last weekend and it was unobjectively the greatest brisket and pork ribs i've ever had. I've been following you for almost 3 years now and your methods have gotten me very close to Truth/Franklins level brisket. I bought the Franklin pit and realized for all the effort it requires, it's barely better than what i can do on a KJ3, double indirect, adding post oak to the ash drawer. Thanks for the tips.
Some people seem to have different perception of smoke. I much prefer stick burner BBQ, OTOH I have seen a number of experienced pitmasters find even pellet smokers satisfactory. There is a video somewhere the dude got excited about offset smokers by watching Jeremy Yoder, got himself 1975, he felt let down, and went back using his KJ.
My favorite local BBQ joint has been run by a new young pitmaster/apprentice lately, and the quality has noticeably dropped. One of the biggest issues for me has been the lack of trimming. Depending on what slices of brisket you get, you could be getting mostly fat (don't get me wrong, I love a fatty brisket, but I want some fat on the meat, not a little bit of meat on the fat). This problem has been exacerbated by the decrease in the amount of meat they put on a sandwich. Now just getting a couple of slices vs. meat piled so high it hurt to finish. If you're not going to trim in a commercial setting, you need to be a little more selective when putting a plate together.
100 percent agree. This untrimmed method is good for backyard but not for commercial sale and uniformity
I agree. You're paying more for fat than meat. Not cool.
Very helpful video. Thank you!
Glad it was helpful!
Well, guess I'll have to try a less aggressive trim on the lean next time! Definitely still in favor of removing the deckle and other large fat deposits: smoked tallow is far more useful / valuable to me than an overly-fatty bite of brisket, well-rendered or not. Great video as always!
Great video.
Looking forward to the electronic controler video
Working on it
Thanks James!
Interesting. I'm one of those few who prefer the flat over the point (except for burnt ends) that fat would probably put me over the edge. What can I say, I have texture issues LOL. Great experiment. I'm sure many will back off on their trims. 🍻
Cheers Jake
Another amazing video James. I never can thank you enough how concise and informative your videos are. I’ve done 2 briskets now kamado now and both were amazing thanks to you. We have a nice bbq shack not far from our house and have to say last time we went there the brisket was all fat. Not sure if it was the quality or trim but it was inedible . I probably will only do them at home from now on. Both of my briskets were from Costco and turned out lean and super tasty thanks to all your videos. Watching your cooks makes me wish I wasn’t way out in Alberta so I could try those briskets. Looked absolutely amazing. Nice work.
Thanks so much
Let me say again . . . Absolutely Agree. There's no excuse to serve your customers Excessive Fat@@SmokingDadBBQ
I live alone so only cook flats because I can't find points. I use my Sous vide to hold temp. The brisket wrapped in foil is held above the water line at 150 for as long as your want.
I was surprised by this! Food service issues aside, many, many videos say that neither salt nor smoke will penetrate through fat, so the fact that they taste the same really shakes the foundations of my BBQ knowledge. The obvious benefit of trimming is getting all that beautiful tallow even if you don't want the grind; untrimmed means the tallow will be wasted.
Pretty interesting stuff James....
Thanks sir
Hey James, thanks for putting this together.
Personally, I’ve made both versions and prefer the trimmed. The fat doesn’t always render that perfectly; but I’m glad to see yours did.
I also like having additional fat and meat scrap in the freezer for home cooks. Sometimes grocery store ground beef needs a bit of extra fat for the weekend party burgers. JMHO! 😊
Agree we use trim all the time
Thnx a bunch for the comparison. Very good to know. I think I’ll reduce the effort as well.
I seriously would have lost money if betting on the result in this one
I’m glad you did this! I’ve noticed that my better briskets have a thicker fat cap for the flat as well. Although my smoke rings aren’t as good. 😅
The offset helps with that
Kind of a long long route to a really useful conclusion. Bravo !
Cheers
Great video. What changes in your 7-7-14 method would you make for a tritip roast if I was smoking for 2-4 guests.I thinking 4-4-8 or5-5-10.
Thanks for this experiment! My one kamado whole brisket was trimmed, but with the mohawk left on. I was worried it would burn, and it was certainly fully tender before anything else, but it was delicious - some of the best bites on the brisket. I’ve been wondering if that’s a difference from an offset, with the reduced air movement, but your experiment suggests you can leave it on regardless.
Too bad this wasn’t posted yesterday before I trimmed my brisket for last nights cook! Great tips as always
Next time lol. Cheers
Love trimming off that mohawk and leaving the trimmed cut of meat in for an extra set of burnt ends.
Good idea
Agree with pretty much everything here. I don’t do enough brisket to make sausage or burger from trimmings without freezing & saving it to build up a decent amount and frankly I don’t want it taking up freezer space and getting freezer burnt. I also find the “aerodynamic” argument to be pretty ridiculous. Maybe in a giant pit full of meat but on a normal offset with one brisket I think it’s a non-issue. Enjoyed the video, earned my subscription.
Thanks for sharing. I prefer a trimmed brisket. Too much fat I don’t like it. The lean I leave the fat on. I had a brisket one time with too much fat on the point and it was awful. I didn’t enjoy the brisket.
Great video! I dont understand why so much of the brisket is trimmed by people, unless they like to use the trimmings for burgers. I like trimming the really hard fat to 1/4" which takes very little time, protects the meat, doesnt render too much, and tastes great...
I've been smoking briskets for 20+ years I started off not trimming. Trimming makes the cook faster, slicing better and the product is just better as a whole. With that said if your knife skills suck don't trim but at the end you'll have some slices uneven with fat not rendered and some burnt parts.
What temps were the brisket when pulled into Kamado...then what temp did you pull for oven. AWESOME VID by the way😊 thank you
Great video comparison. It seems like most of us with a BBQ hobby enjoy fat on the meat. However some of our guests are often
repulsed by fat, even by a 1/4" fat cap. They would slice away the fat on the plate, losing the rub flavor along with it. I think what you have suggested, trim but not so aggressively is a proper compromise. Can't please everyone.
For sure. I’d rather have the choice to remove a little on my plate vs nothing there so agree w hybrid works
Good video as always, but I might be afraid to fire it up this week since I wasn't instructed to not be. 🤣
Haha I got tongue tied and had to cut it out
Never a bad day at the office when smoking! Gota love it. Maybe leaving a little more fat on is a good idea. Thank you for all the details and whys you are doing things. Question on your oven. You video shows the oven at 175 and temp gauge is at 154. Did you do something to make the oven lower like cracking the door or was you oven natural at 154 when set to 175?
I too have found that a light trim will do. Just the mohawk and sharp corners.
100%
Thanks for this comparison.
On another note- would you show your approach to making smoked duck? The warehouse stores carry frozen ones, so pretty accessible for your audience.
I think the partial trim of the Deco and everything is good and just leave it at that❤
Interesting Experiment! I can understand trimming off the deckle that doesn't render or make for anything appetizing on the plate, but I agree that I see too many UA-cam Pit Masters over trimming their Briskets. Yeah, it "looks" like an perfect almond shaped brisket, but it wastes a HUGE amount of meat. Maybe not if you use it elsewhere. I Render my trimes to tallow or grind for burgers (which is great, btw) But some things like the mowhawk, I leave that on. A lot of guys cut that off. Its a great bite of BBQ Brisket, and I've never had a brisket "ruined" by leaving it on. I also don't wrap then during the cook any more. Only when resting. They come out great!
Great experiment! So you wrapped them when you moved them to the Big Joe?
Hello James, I just love your scientific approach of comparing two ways of cooking the same type of meet 😊😊😊 Did you ever made a Montreal style smoked meat which is a bit different to the jewish pastrami ? Thank you again. Denis
Morning James, My control tower is loose especially while heating up my Classic iii. Can I just get a 1 inch felt to put new on? If so, how think should the felt be?
I'm not a brisket expert, but I've done a lot of pork butts, and I don't trim. The fat pad just falls off when I am done, and I think the extra fat is dry out insurance in case something goes wrong. The only downside I can think of is you lose bark on the side with all the fat. But I HATE trimming because I am lazy and don't trust myself with it. I will try this method when I do a brisket in my new Camp Chef Woodwind Pro.
I like the video, but I would like to see the comparison without injecting them with tallow. I think that made a difference in the juiciness of the untrimmed brisket, as the thinner parts might be more crispy. (That was my experience when doing this experience.)
Would you be able to show how to cook an untrimmed brisket on an oven, I don’t have a smoker and I’ve been wanting to make brisket but not sure how to make it in an oven. I agree too by leaving the fat on, it gives really good flavor and makes the meat really moist good job on the brisket it looks really good!
thanks, i am sure there are a few channels out there with ovens vs smokers that have some tips like liquid smoke etc
@@SmokingDadBBQ Ty I’m looking forward in watching your other videos!
Great video! Have you got closer to replicating the offset cook on the Kamado Joe? The offset is enticing but I can’t do it at this time.
Always getting closer. But this cheater is identical lol as we take a few hours of offset and finish on the joe
@@SmokingDadBBQ I understand. I guess for those who don’t have an offset or can’t invest in one at the moment. I considered a cheaper offset but don’t want to spend the money only to still upgrade later.
@@JGill0124 not giving up by any means. But it’s a moving target as I tweak the offset too
Thanks!
Welcome! And thank you
It’s the least I could do. You have taken my Kamado skills from 0 to an 8 (family option) in 6 months just by watching your videos. I just “boated” some ribs and they were a 10 out of 10 for my wife and I. I’m in Texas ( new transplant) and just had the best rack of ribs off my vision grill. They were insane. Also thank you for turning my family and I on to the Meater. What a game changer !!!! Thank you for all your hard work and time to give us all advise and save us time and valuable meat! My first brisket was a 7 out of 10 but it was still very good. I know what I did wrong so the sky is the limit!
There was a place Sharks BBQ north of Detroit that cooked theirs 7 then 7 and their brisket was the best in the area.
I have an offset and a ceramic. For my briskets I smoke on offset about 4 hrs at 250 and then bump to 275. About hour 6 or 7 I move to ceramic at 275 until hot rest. Why when you put in ceramic do you decrease to 225. Don’t you want to render fat at this point and higher temp helps?
Hey James, I've been loving your videos brother! I subscribed and plan on watching a ton more. I have a quick question for you, if you don't mind. Do you think they will come out with a Big Konnected Joe? I just watched your BJ3 vs KJ3 Classic and im still torn. My brother had recommended a BGE because I told him I wanted to start charcoal grilling. After finding one of your videos on the Big Joe I was super sold as I love technology and innovation. While I dont think its completly necessary the Konnected Joe seems kinda awesome. I also want to do Pizzas. I think the classic size Konnected would be fine, but I also dont want to regret not having more space as I do like to entertain and plan on throwing some large parties in the future. Any thoughts on if you think they will launch that at some point? Also, I do have a secondary bbq thats propane. Have you noticed a big difference between lets say corn or veggie sides cooked over charcoal vs propane?
You could get a BJ3 and a temp controller like Fireboard 2 Drive (what I have) or a Thermoworks Signals + Billows and be in business without having the controller be tied to the cooker forever.
Are the seasoning levels the same?
Apply the pepper first. Helps get better bark. Not trimming will absolutely result in pooling which kills the bark.
You have to cut off all that white fat when you slice it anyways
I imagine being your next-door neighbor and watching in the backyard with two huge piles of meat in front of you lol
Another great use for brisket trimming is dog food! My 16yr old pug doesn’t have many teeth yet so he LOVES the brisket trimming. I smoke them in a foil pan and cover it with tin foil. I use the tallow for the brisket wrap but he gets all meaty parts.
Great tip!
Hi James ! Thanks for the video ! Do you let the brisket cool down before that long 14 hours rest ? Whenever I finish a brisket I usually let the internal temperature reach about 160F before a long hold or else the point muscle turns out very mushy . Curious to know what you did here
I hade about 30 min on the counter when it came off 185 before going in the oven but the probes were removed so not sure how much it dropped. But I do agree with rest vs straight in
Sounds like a little trimming of the point end with no trim at the flat end would be the way to go!
I completely disagree, trim anything you wouldn’t eat, don’t need a comp trim but definitely need a trim
I'm not sure what the second 7 in the kamado is getting you. You've already got all of the smoke you're going to get, why not just go oven then (225) and then just turn down for the hot hold?
BTW, after wrap I've pretty much been doing everything in the oven. I haven't found it makes any difference because wrapped is wrapped. Also, cast iron can really help keep the temps stable if the meat can fit. I put things like a pork shoulder right into a cast iron pot in the oven at the point of wrapping and don't even bother with a wrap... super easy. Your rendered juices become very easy to find. :) Of course, a nice ceramic coated cast iron casserole that holds a 15 lb brisket is a bit harder to come by.
You’re likely right but from other tests the oven is drier than the kj and from additional tests the paper wrap still allows some smoke to penetrate so those two factors were enough for me to land on that
That was a good comparison.
I think a hybrid trim for a back yard cook would work, leaving the fat cap on the flat untrimed.
I've seen other bbq channels trying to compare smoked brisket and Pastrami style smoked brisket and I don't get it.
I do both types, and other then the fact they are both briskets, not the trimming, not the cooking, or anything else is remotely the same.
Most of the time pastrami is made into sandwich, the fat hides inside the slices of bread, and becomes less obvious.
Brisket served on a plate with over a half inch thick layer of fat is not appetizing to some people. As they trim away the fat on the plate, they also lose the seasoned bark that's on it.
@CoolJay77 Also, pastrami is smoked to about 175° then streamed till it hits the tenderness point around 200°.
The steaming really renders even the harder fat.
@@briandaffern5108 Some pastrami is treated that way, specially at some notable spots, so is Montreal meat. More often than not, they don't get steamed as steaming creates further loss in mass weight. Navel is better if steamed in my opinion, but many skip doing so. Top round is served cold, or just heated. In the video that James referred to, they cure and smoke the brisket, no steaming involved. Also commercially available pre-smoked briskets to restaurants are usually untrimmed. They get sliced, heated up, and go in sandwiches.
$190 on brisket 🤯- that’s dedication to the channel
this video has made $200 in ad revenue so its after taxes nearly break even / covers the cost of the food.
Hi James, thanks for another great video. Does the weight of the brisket have an effect on the 7/7/14 timing?
At home, on some hot steamy rice I like no trim. Trimmed if buying cooked at a restaurant.
If the brisket gets all the smoke from the first 7 hours, could you just do both the 2nd 7 and 14 in the oven?
If anything - an untrimmed brisket cooked well would make some amazing chopped beef sandwiches.
Always trim your brisket if you are smoking it. 1) We all cant afford expensive biscuits that don't need trim. 2) Bark will not form correctly on a brisket with a ton of fat on top, no argument 3) The all fat brisket is mushy more like pot roast...like in a crock pot....not good 3) When people get mouth fulls of fat / stringy fat they will quickly get grossed out and not eat it. I like the test but I can not agree with the results and would not advise anyone to not trim a biscuit, you will regret it. Just an opinion like you are presenting in this video. Thanks for the test. I will always trim.
so, if I understood you, you did *not* refrigerate overnite, correct?
I did. Was only trim vs no trim difference
So just a cheeky trim for some tallow me thinks. Thanks for the vid
Glad to help
I tried using the link in the description for 10% off of a Meater Block but there was no discount that I could see. I went all the way through checkout right until I had to submit the order. Are you aware of any issues?
Is there a sale on? If so it doesn’t add on top of sale prices sadly
They had the Honey color Block marked down to $299, but the Brown Sugar was the normal price at $309 and it didn’t show the discount either.
I’m always good with some trim….
I've never trimmed a brisket lol
Turns out that might just be the best thing for the backyard
Question for you good sir! I know in the past you felt that pulling at 190 was a bit late. Do you think that 185 is the magic number? Thank you!
It was much better. Now I think I just need to rest long coming of the grill before the oven as 30min maybe should have been 60
@@SmokingDadBBQ Good to know! Will try it on the next one! Thanks!
@@samacc2536 ok you convinced me on the members live call… DoJoe brisket is happening
@@SmokingDadBBQ YESSS!! YOU ARE THE BEST!! Looking forward to it!! Thanks again!
I prefer more fat on the meat. Once you trim it out you can't get it back. Great video as per usual!
Very true. Cheers
If you cook the untrimed fat side down, it renders better
You must have a large family and lots of friends…. I love the big pieces of meat you always cook!
What do you do with all that meat? Your neighbors must be very happy.
You can set the oven offset which might help for holding ua-cam.com/video/4uD8ryVWeYo/v-deo.html
Lowry's? Nah man, you need to get some Johnny's. WAY better than Lowry's. Guaranteed! ^_^
Why has there not been a video yet on the death of the ikamand servers, this disabled all ikamands forever. If they are willing to leave customers hanging for the Ikamand why would anyone buy another Kamado Joe product let alone a connected one like the Konnected... seems there is an episode calling out the company that needs to be made. They disabled them all without warning, and without any notices... if you try to login it tells you your password is wrong, no mention that the servers are gone. Many users were mid cook when the system went offline on July 4th.
Mine is dead too and I haven’t got an answer back to share
Keep up the good work ;)
Thanks, will do!
Man lawrys and Franklin red are not even close to the same.
Take out the salt differences and the base flavour tastes pretty similar.
I make my own lawrys often with:
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
Franklin has some more citrus but they are pretty close
They have tomato and mushroom powder in Franklin
Rendered fat is flavor.
Most briskets need a bit of a cleanup.
I will do a more simple clean up vs full trim
REDEMPTION! Brisket Trim Haters Unite!
Just barely trim it.
I speak for all of us when I say I want your address so I can buy the house next to yours and be your neighbor. :)
seems like way too much info- tried to hit a thousand points when most clicking on here just want the bottom line of the trimmed vs. untrimmed. started it out nice with two very similar briskets. woulda been nice just getting to the general cooking and your finding/recommendations.
TLDR crazy trim not worth it. Chop large hard chunks and don’t fuss
Great videos, but what the hell are you doing with all that meat? No way you´l eat that all by yourself. :)
Those bald spots from not tipping the meat or trimming.... can't do that in an environment where you are asking for money, for your product.
Injecting a brisket is total madness .
Having tested many it’s a cheap way to upgrade a select or choice grade brisket to have a flat that’s more like a prime grade
No trim? That’s disgusting
Why is the Wagyu so good? Fat content.
I don't know what you're smoking bro, but why would you leave all that fat on there especially on the point. you're going to cut that 2 inch of fat off of each slice and lose out of the yellow candy fat. Any restaurant that would do this is just lazy and should padlock the door.
Should have gone fat cap face down
After cooking for almost 2 decades. I’ve found this simply isn’t true. Untrimmed briskets result in more waste and more of a roast flavor and texture. I noticed your flat piece you tried from the untrimmed was about 2” into the brisket and the trimmed was the literal second slice. I’m sorry my man, I gotta disagree here. Maybe it’s a Texas thing, but then again, Texas is king of beef!