The Key To A Great Brisket Always Starts With Great Trim Job
What's a trim job? Well if you have to ask, you can't afford it.
The more I cook barbecue, the more I get people who are excited to tell me about the barbecue they're cooking themselves. It's great because I know if that person has a wife or a girlfriend, they sure as shit don't care to hear about the meat they're smoking. So I'm very happy to provide the service of being genuinely interested to hear about what they're cooking and how they're doing it and every little minor detail they're going over.
The one thing that everybody is always the most excited to be cooking their first brisket. But it's also the one that people seem to stress over the most. Which makes sense. You're spending a ton of time and a lot of money on a piece of meat, you want to make sure you don't fuck it up. So anytime somebody asks me for tips on how to make sure they don't ruin their brisket, the answer is always that the trim is the most important step.
Think about a brisket like it were an NFL roster. You first pick up the brisket from the butcher and it's a training camp roster. You've got your studs at the core of the roster, sure, but there's also a ton of fat to trim before you get down to that 53-man roster. And if you didn't cut all those scrubs before the season started, the team would suffer. The same thing goes for a brisket. If you just took a brisket straight from the pack, seasoned it up and threw it on the smoker, the end result would be pretty miserable. It wouldn't cook evenly, you'd end massive amounts of fat, You'd have Jake Fromm taking meaningful snaps. No bueno.
So while I've already done a brisket video before, I figured it wouldn't hurt to do another solely focusing on how to trim your brisket. The most important thing to keep in mind is that you're looking to make sure that the whole thing cooks evenly. You don't want any parts of your brisket that are going to crisp up and get too done while you're still waiting for other parts to finish. Get a nice even trim going across the whole thing, make sure you take out any hard fat that's not going to render down, and treat yourself to a nice sharp knife. You deserve it, king.
Latest Videos
25 videos

First "Barstool Beach House" Night Out Goes Off The Rails | VIVA TV
2
Frank Walks Episode 61: Trevor May presented by BODYARMOR
3
Barstool Pizza Review - Pizza Di Farfalla (New Lenox, IL)
4
Raw Dogging at Hot Dog Hut in Harrison, NJ
5Talking Barstool Basketball & More From The Writer Cup | The Unnamed Show Episode 64
6
Who Is The Best Action Movie Hero? (The Bracket, Vol. 179)
7
Barstool Pizza Review - La Villa Restaurant (Chicago, IL)
8
Tank Cooks Baked Creamy Crispy Chicken
9
Barstool Pizza Review - Chicago's Pizza (Chicago, IL) presented by Rhoback
10
Tank's Ballpark Tour: Globe Life Park Home of the Texas Rangers
11
REVIEW: '28 Years Later' Is the Best Zombie Movie In Ages Despite An All-Time Strange Endi...
12
Dave Puts Asterisks On Thunder Title After Achilles Injury - Barstool Rundown - June 23rd,...
13
Barstool Pizza Review - Dino's Italian Pizza (Chicago, IL)
14
The Dozen Brings Chaos to the Barstool Office | VIVA TV
15Frank Walks Episode 60: Rone presented by BODYARMOR
16
Barstool Pizza Review - La Pizza Nostra (Miami, FL) presented by Kraken
17
Raw Dogging at McKenna's Pub in NYC
18
Hitting On Lifeguards (Pt. 2)
19The Show Revolts Over The Dozen Schedule | The Unnamed Show Episode 63
20
Barstool Pizza Review - Mamale Cafe (Bay Harbor Islands, FL)
21
Tank Cooks Grilled Tomahawk Pork Chops
22
Rold Gold Responds To Dot's With New Doritos Cool Ranch Collab
23
Barstool Pizza Review - Anthony's Coal Fired Pizza (Miami, FL) presented by Rhoback
24
Francis Teaches An Idiot The Vietnam War
25
Barstool Pizza Review - Marc's Artisanal Pizzeria (Miami Beach, FL)