Beef Brisket Trimming by the BBQ Pit Boys
Some Barbecue joints remove some of the fat first before smoking for easier prepping and slicing before serving their customers. Buy yourself a whole beef brisket and then trim it up for a “low and slow” barbecue on your grill or smoker. It will save you some money, and it’s easy to do, as demonstrated by one of the BBQ Pit Boys!
Popular tags:
watching this while on a diet is self torture =(
You really don’t need rub, Just stick that Knife in it for an hour or so!!
Your Right about that!
nice choice of music
Don’t throw away that fat, put a piece every so often in you coals, makes good smoke, and makes you beer taste better, the fatty smoke cloud feels like your in heaven!
looooks GOOD!
Thanks for not editing the video down. It was nice to see the whole process for those of us who have not done it before.
that is an old hickory knife
On top of that the guy sharpened the knife with the steel over the meat.
excellent vid, thanks. where I work we do about 10-15 a week but have less time to work with it. trimming is vital in our situation. Would LOVE to see a prime rib!!
When working on the point, fold the end out and lay it on the board and cut all that fat in one cut, makes it alot easier!
well spoken!
an Old Hickory 7″ Butcher would have been a better choice for this trim but it’s hard to part with ol’ friends…. -BBQ Pit Boys
a sharp knife is needed. you made life so much harder…but other than that, nice nice!
Thank you.
I saw in a previous comment that you said the brisket could be done on a Weber grill. I’d love to see a video tutorial of the brisket smoked on the Weber grill, for those of us who do not own a smoker unit yet
I do maybe 10 15 briskets a week during peak times and I got a guy that… LOL he likes the fat cap on texas toast. can u believe that? I have another that got me to deep fry it to a beef cracklin type of thing
Now hats off to you guys for showing this technique. And for the doubters (I don’t doubt it myself I just Q differently and on a large unit) tenderness is crucial. Partly because this is a left handed brisket its tender (note the bend and it hasn’t it the grill). Watch, the meat get MORE pliable as he removes the fat. Looks to be a CHOICE CUT TOO, I COULD BE WRONG.
Why do people have to get so selfrightous and ugly about bbq. The Pit boys are doing a service showing an alternative to preparing a brisket(in this case looks like a left handed one)that has a wonderful bend. Now I am not a fan of competition bbq but these guys have to appeal to judges in razor thin margins so every little bit counts.I, for instance, don’t trim, but thats more due to doing 10-15 briskets at a time. Oak, post oak probably won’t win until nobody is using it exclusively again.
some people say that they like eating the fat part cuz is taste n it look nice too lol
hey, euphoriargh, 1 1/2 hours per pound? Is that advice from a Betty Crocker cookbook? If you’re real lazy and don’t care about taste and the xtra fat and grizzle ruining a good whole brisket, then go for it. Anyone can throw a slab of meat on a fire!
you a mickey d boy eh euph? brisket competition varies but the best brisket always gets some trim and tender loving care with rubs and maybe some injections.
whose competition..your competition style? did you say no trim, no rub and only OAK?……either you’re joking or it’s a pitiful shallow comment my friend. You obviously never low and slowed a whole brisket, roman boy. stay with the fast food bbq!
well you guys no nothing about being a pit master, because the best brisket comes from competition style smoked brisket. this method is the exact opposite of what bbq is supposed to be. no trimming, spice rub, 1 1/2 hrs per pound @190 oak wood. done. enough said
10 minutes of trimmin’. Gotta love it!