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hey guys it's Matt with meat Church
coming to you from my outdoor kitchen
here in Waxahachie Texas today I thought
we'd talk about just a brisket trim so
you know this is the king of Texas
barbecue and I get a lot of questions
about how should I trim a brisket you
know I've watched a lot of videos and
seen a lot of different things out there
but you got to keep in mind who's
teaching you to trim a competition guy
is going to trim one way a restaurant
pitmaster is going to trim a lot more
aggressively to keep the brisket really
nice and uniform and the cook and they
can take those extra trimmings and turn
it into sausage burgers things like that
and then a backyard guy probably needs
to trim the least because you want to
maximize how much you can eat and it
doesn't have to be as perfect looking
for the other reasons I mentioned so
today is going to be about a really
straightforward way to trim this to cook
in your backyard
[Music]
okay so first thing I'm gonna do
briskets comprised of two muscles the
flat and the point with all this fat in
between so first I want to remove this
hard fat anything hard on the brisket is
not gonna render in the cook process
it's gonna kind of shave this out see
almost all fat give it one more little
pass here and I kind of got my hand
underneath the brisket guiding it so
today's trim is going to be of what I
call a full Packer trim so to cook this
thing hole on the meat side here the
other thing I want to do is I'm going to
take a little bit this excess fat off
this isn't a huge deal this you know
softer type stuff will render out on the
cook so I wouldn't be worried about it
you don't need to trim all the silver
skin off to get down to just meat like
this for cooking at home so you can kind
of choose about how much of that you
want to take off a little bit more here
one more little pass I'm gonna call that
good okay then show you on this side I
don't like this rough meat and so what
I'm gonna do is just make a slice to cut
off basically trim and straighten up the
edge I would consider it you know kind
of cutting it like a thick piece of
bacon and if you want to come around
here I'll give you a little better angle
of this it's all I want to do is just
kind of remove this rough stuff and just
just even it up here so I'm quarter-inch
you know half inch in places the real
sharp knife just want to try to even
this up as much as possible
there we go I'll call that good okay the
last thing I'm gonna do on the meat side
is down here on this corner this is kind
of up to you this is really thin so this
flat if you look on this side is you
know inch and a half thick but over here
it's a little half inch so it's not
gonna cook evenly this will blow up in
the cook process and kind of create a
pool of juice here you could lose
seasoning I'm gonna go ahead and just
take a little bit of this off just cuz
it's so thin you'll see some guys will
actually like really even this thing out
especially in the restaurant business
but again remember every bit you cut off
is something you're not gonna eat so
it's up to you you could have left that
on there if you want again if you get a
grinder you could grind that up do
something with it
now we're gonna flip it over we're gonna
go to the fat side all right so we're
gonna go over here on the fat side now
and you can see this one came with a
little bit of a bald spot right in the
fat that's unfortunate I like for the
fat to be nice and even across there but
you know kind of is what it is so what
I'm gonna do is there's a big connective
fat in between the point and the flat
there's a lot of ways you can do this
some people just shave it out it's up to
you but what works for me is I like to
start my knife down here on the fat and
just kind of move this point off so you
see how this briskets not flat I
actually want to try to make it as flat
as possible so I'm just gonna basically
start my knife here and you can really
kind of feel this
just kind of bring that whole big fat
part out you're gonna lose a little bit
of meat in this method but it's not too
bad to be honest with you so there is
some meat there but it's not that much
and I prefer my brisket to be nice and
flat now you can really see that fat
that's left and you can choose to take
another pass or so you could flatten
this down some more if you want that's
pretty optional so it's a lot more flat
you know at this point so now that I've
taken off you can see it's a lot more
flat the more flat the brisket is the
better it's gonna cook or more evenly
it's gonna cook in your in your desired
cooker so last thing I'm gonna do is
down this side you can see the fat is a
little bit thick I need to shave some of
that out so you know you want to leave
about a quarter-inch I'm fine with that
but this is a little bit thick right
here so taking my knife I'm basically
gonna hold my hand underneath to keep it
firm and then just shave it out go slow
with this you know it's better to trim
not enough fat because you can always
come back and trim more see I went in a
little deep there and I expose the meat
I don't want to do that personally I
want that fat fats flavor in moderation
so anyway so gonna come through here and
just kind of even this out this actually
looks pretty good right here that's not
too thick I'm just want to take just a
little bit out and a little tip it's
easiest to trim the brisket when it's
super cold coming out of the out of the
refrigerator so your fat isn't shipped
you can tell this one's been sitting out
a little bit so it's a little bit
difficult to to trim sharp knife helps
that
[Music]
so I can feel in here that's all nice
and soft I'm good with all of that but
up here still a little bit hard so I can
tell that's a little excessive I'm gonna
shave just a little bit more there like
I said in the beginning this hard fat
won't render real real well in the cook
process so I want to go ahead and take
it out you see people and they cook a
brisket and they're done and they and
they shake it it's kind of jiggly that's
the that's the fat up here so so again
this is what I call a backyard trim this
is not a restaurant trim this is you
know something to do in your backyard
that's kind of minimally trimmed if I
was in a restaurant I would have been
more aggressive and made this thing like
super uniform and competition we really
would have trimmed it down but I want to
leave as much as possible for me and my
family to eat that's about all I've got
to do to it so if you guys stay tuned
we've got more videos coming up we've
got cook videos we've got brisket
burning videos and all sorts of stuff so
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