How To Trim A Brisket In 15 Minutes

[@vincentcarrocci4697]

As a nearly 20-year professional barbeque competitor, I've trimmed and cooked at least a couple thousand briskets. The biggest challenges I see people who are new to the process trying to overcome are 1) Knife Skillz and 2) Fear of trimming away meat instead of just fat. Your professional background and understanding of the fact that there is meat/muscle on a brisket that simply will not cook evenly, etc., gives you a huge head start over those new to the barbeque game. I think you've done a very good job on this particular piece of meat, especially considering that you've not trimmed many briskets in this particular fashion. I am sure that as you do more and more, those small mistakes will be fewer and farther between, and the final shape will become much more uniform from piece to piece. Well done, sir!

[@christinabonini7441]

Can you make a video about what you do with the scraps?

[@AntsBBQCookout]

Man, he seems to be really enjoying bbq. That's awesome 😁

[@antonc81]

Fancy seeing you here! Y’all should do a collab.

[@egyptology22]

Us Aussies invented BBQ. People forget that

[@NotChefCook]

@@egyptology22- 12:47 DUDE . Surely you jest . It started out as Barbacoa and it was from the Caribbean !

[@arissound6801]

👍🏼👍🏼 For Mitch’s proper sound blanket rigging. Nicely Done

[@j.a.0088]

I dont know if I'll ever trim the brisket, but i love watching how you do it . Never know , might come handy one day . Fantastic content 👍♥️

[@debbiereilly900]

That is the biggest brisket I've ever seen. Thank you chef Andy 😊watching your videos are always a learning experience love your videos love for you and Babe and crew ❤❤❤❤

[@SEED_FF]

Hello, I am from Iran, do you like modern cooking or traditional and rural cooking??

[@theseeker6097]

Andy, your trimming job on that brisket was Texas/butcher shop proud! A lot of people might be thinking , that was a lot of wasted meat. To do a brisket properly, you have to trim the fat and certain meat that won't cook but burn. Take some of the leftover trimmed meat, use it with a hamburger grind, or feed it to your pets.

[@carolinariley]

Chef!!!!!’ Your humor is fabulous- your directions are easy to follow. Australian beef- The best. I’m in USA- and look for Australian meats - my market supplies !! Yay! Definitely buying the slanted tip knife to trim - Beautiful work! Thank you, Chef.

[@XxZkilzxX]

Another underrated banger, we appreciate this Andy, thanks.

[@jamesant9571]

Yes Andy. Im sooo glad you have started the smoker series. Im still waiting for a spatch cock NZ lamb on the smoker😊

[@MikeSmit-d4h]

Any chance you could do a video on knife sharpening for a rookie. Thanks

[@donarmsdealerone1663]

Man I wish he had a cook book or something

[@andy_cooks]

I have one ✌️ you can get it at and-cooks.com

[@Petrunjela57]

All your tips are precious. 👍

[@dkchen]

Rendering the fat was so amazing.

[@abujafar4675]

1 pot 5 day lunch meal prep series would be nice to see. Will appreciate. And like your indian cooking too. They pretty accurate.

[@ygharajeh]

Thank you for sharing this Chef. Much appreciated

[@jeremychippett905]

That's a huge and nice marbled brisket. Good job chef andy

[@MrHasvanderzanden]

Very nice! Any idea about the weight before and after?

[@andy_cooks]

I don’t sorry. I’m annoyed at myself for not thinking of that.

[@nadaciric7487]

I enjoy your methods man. So nice to watch you cook. Great advises. Take care.

[@tomevans4402]

Good carve. I’m not a professional but you kinda do what I do. Important to say the meat is different every time.

[@RKHarm24]

Hey Chef Andy, Have you ever watched The Bearded Butchers videos? They look to be very good at the entire process, hoof to plate as they are smooth and efficient when working with beef, Bison, poultry, lamb and pork.

[@benjaminkuschnerus5874]

Thanks for the turtorial chef! As a german I have never had real american BBQ, but this gives me great inside ^^

[@nathanfoster1853]

Any Texas bbq video you create, I’ll be lurking in the comments man lol. I think you did a solid job. For a home bbq, I think I would have trimmed less personally, I think that trim job was kind of in between of competition and home bbq. From the looks of it uncooked, I bet it’s gonna make great eats Play with your wood smokes man, that’s going to make or break your bbqs, especially if you want to master Texas bbq. You really got to know your wood quality Cheers!

[@leilaeissa3348]

The bearded butchers would be a good channel for you to watch Andy!

[@eamonnmoroney5963]

Congrats on 4m Andy - another great video and thank you for being such a great KZbinr 👍

[@ChickenFriedBBQ]

Texan approved! well done!!

[@IlanPearlman]

Would love to see a video with what you do with all the trimmings. Do you straight up just grind it up as is or do you see what the ratio of fat to meat is and adjust accordingly?

[@patrikmalory]

im wondering that too.. there is big amount of fat but it would be such a waste to dump it.

[@bakingnanaskitchen4799]

I'd like to see that too. I do make rendered beef tallow but like to see what Andy actually does with the trimmings.

[@SEED_FF]

Nice cooking.... I'm hangre 🤤🤤🍳🍳😋😋😋😋😋

[@SEED_FF]

@@bakingnanaskitchen4799 👍👍👍

[@DryRoach69]

Loved the tips and learning chef

[@patrikmalory]

Love your videos. So calmy and satisfying to watch this in the middle of work, just to chill out myself :)

[@bodostez]

Great video Andy, if you do another like it would love to see an overhead camera view to see the entire brisket shape 🙌🙌

[@SEED_FF]

Hello, I am from Iran, do you like modern cooking or traditional and rural cooking??🥰🙏

[@sarahclapp505]

You are a chef, you know good suppliers of good meat, if you can get a sponsor with good meat. Great for you even better for us let us know what is good and what is not❤️❤️❤️

[@KEEGZ90..]

Love ya work mate and let's gooo movember brother big surrpoter brother and great work on sunrise 💪💪

[@padders1068]

Andy! Chef! Legend! Thanks as always for sharing, educating and entertaining, and thanks to the team! Peace ❤

[@seanwinkel8890]

I would LOVE to see how you make veal marsala. Or chicken marsala, if veal is too outre. It's the finest thing I've ever eaten (as cooked by one particular restaurant here in San Francisco).

[@priesty7095]

Hi Andy love your cooking any chance you can cook up a mean pot roast

[@tikaglobal8192]

Cef, would u try cook " Agglio E olio" the italian recepie. Tq.

[@chriswoods2263]

Good tip for trimming is to keep it in a freezer for 30 minutes before trimming, It will firm up the meat and make the job easier

[@thegallows126]

What knife set would you recommend?

[@mrnsfranklin]

Mitch what are the musical notes in the background?

[@kyliemcdaniel]

I came from purists on a ranch in oklahoma that would turn in their graves but I love using brisket and rib meat for things like tacos and burgers. I still get excited about it.

[@SEED_FF]

Hello, I am from Iran, do you like modern cooking or traditional and rural cooking??😍👍💐💐💐

[@thegallows126]

Cheers mate Do you recommend anyone who ships premium cuts Australia wide? more specifically south coast NSW.

[@andy_cooks]

I’m pretty sure Vics meats deliver to most of the east coast. I could be mistaken

[@Streetfoodaround.]

Andy❤

[@jasonwaldon4351]

Andy, you really really need to check out the bearded butchers

[@banne985]

Andy please tell me the size of your cutting board?

[@seanirons4910]

Do you use the stuff you cut

[@davidens8204]

just to clarify "HemoGlobin" is what makes blood the red colour that it is "Myo Globin " is what the protein matrix of the beef gives off in the form of juice so ya just thought I would put that in there for people who think well-dressed beef still bleeds blood ... it does not its just protein juice ...lol

[@tomevans4402]

Can you do a sous vide brisket please.

[@MateoCondesa]

It’s definitely clear to see you keep your carving knife a lot sharper than your boning knife😂, seriously tho love your content chef 🧑‍🍳

[@PerthLuxury]

"Better Call Chuds" lol

[@angelatruly]

How do you grind the meat by hand? Chop, chop, chop, y more? Jambalaya please chef

[@andy_cooks]

Yep chop chop

[@angelatruly]

@andy_cooks OH I was trying to be funny 😁 😂. Thanks chef

[@maxd5007]

Request: how to afford to buy a brisket this size? I always fail at this step.

[@Dabbins82]

SO GLAD YOU POSTED THIS ONE :) yikes Caps. Sorry. But also Thank you!

[@ProfessorFito]

🐐

[@jamesw7624]

How much are briskets where you’re from I think they are cheap in the us but here in the uk they are quite pricey

[@paulholmes672]

No, US brisket prices are usually 4 to 7 dollars a pound when on sale now, used to be a dollar to two a pound (half kilo)

[@jamesw7624]

@@paulholmes672 prices have gone up everywhere then I thought it was just the uk that gets ripped off massively 😂 Every time I watch a cooking show in America they are cooking so many briskets and prime ribs I just presumed they were not pricey. Thanks for the information 😃

[@lukeburkill7767]

Hey pal, are you going to go through the process of smoking it next vid?

[@andy_cooks]

i did in the last one i posted on sunday

[@ShalomShalom-d5c]

Our briskets are tiny compared to that one!

[@Chalice-ct6my]

Hi Andy I graduated from cooking school and I'm a certified chef but I didn't finish high school. The question is ,is it possible to get a job because I'm struggling? By the way I'm in South Africa

[@andy_cooks]

100% i also didn't finish high school.

[@Chalice-ct6my]

@@andy_cooks how was it going through that

[@Chalice-ct6my]

@@andy_cooks how was it going through that

[@jt3483]

So... where's the video where you cook these bad boys? I need some tips!

[@thermofluidengineeringanal7678]

Andy Sir, this is Aditya from India. I am a Ph.D. research scholar in engineering. Please make Dabeli. It looks like Vada pav, " the one you made for Mitch& the one you told the best sider, or sandwich of the year". Dabeli has a potato mesh flavour stuffing inside pav. Please try it.

[@MeatNGreetBBQ]

Need a butcher block that like for my videos 👀

[@debbiereilly900]

What do you do with the scrapes???😮

[@andy_cooks]

As i said in the video, make ground beef for burgers etc

[@tristancleary]

​​@@andy_cooksmate as a fellow Aussie who got bitten by the brisket bug a while ago, can I suggest you save some of the fat to render down as tallow in the smoker? You can then use it later in the cook, and use the leftover next time as a binder. Particularly when using a pellet smoker this amps the smoke flavour up a bit. Good luck on the smoky journey!

[@debbiereilly900]

I rewatched the video sorry I didn't hear about the scrapes makes good burgers .

[@MrBoytonius]

Skinned Cat in the next video then? :D

[@vxnova1]

Need a sponsor from bounty

[@PossiblyAnIrishGuy]

Is it hemoglobin or myoglobin? I'm not sure I've heard conflicting remarks and reading up doesn't clarify it!

[@andy_cooks]

It’s confusing, I just did some research and also am now confused 😅 I do know it’s not blood like everyone thinks it is.

[@PossiblyAnIrishGuy]

@@andy_cooks oh wow a reply from the man himself! Nah it isn't blood but to be honest why would that necessarily freak people out? Blood pudding and other dishes around the world are based on blood, people may just need to stop and think for a sec 😅

[@Amysdad07]

I believe it is myglobin which occurs in muscle tissue. It can also give the meat a brownish colour which some people confuse with meat being bad, but in most cases it is a natural reaction caused by the oxidation of the myoglobin. I may be totally wrong as well of course 🙂

[@Micko350]

Man that was an excessive trim! I guess the upside is you've got heaps of trim left over for Mince & Sausages (don't forget to make Tallow with all that Fat!) 😂

[@CrimeVid]

The hard fat will render if you cut it up.

[@LeukipposOfAbdera]

Wonderful! Etc. That paper towel is awful to see.

[@p0pstr2b]

So important to trim for aerodynamics when smoking a brisket. Also, keep the trimmings for groundings and sausage recipes. #NoWaste

[@Arjun-bo1fc]

It literally took 7 minutes for me

[@kp19912411]

Meet Guga foods and learn how to cook all types of meat

[@mungers88]

In all honesty I think Andy would be more qualified than guga

[@kp19912411]

@@mungers88 agreed but I think Guga is more better in cooking beef. He is definitely not a chef like andy but cooks meat well.

[@boujeknr7457]

Oh man at 8:56 my ocd was kicking in. Like bruh, cut the little sliver of meat off

[@allenbateman3518]

🤣🤣 wow, never seen a trimmed brisket where the flat is thicker than the point...

[@briankaranja6079]

Now cook it 😅 and show us how

[@CosmicStargoat]

Nothing really happens until 4:00.

[@Bruno-tm3xo]

I am French and I watch a lot of these cooking videos. I do not particularly enjoy the cooking process, but eating healthy is paramount. For some reasons, the French videos are made of enddddddddddlessssss babbles and it takes them ages to come to the point. Yanks are the same and it is super irritating. Somehow, simplicity has to come from the antipodes……no bull, right to the point and I get in 5 minutes all I need to know. Chef Jack is also brillant. I love your short videos but I can’t get the recipes or archive them like this one for example…….any idea ?

[@andy_cooks]

Thanks for your kind words! The recipes are always in the description tap, the three dots in the top right corner and you should find them. I also post them on my website www.andy-cooks.com all the best

[@Bruno-tm3xo]

@@andy_cooks somehow the 3 dots in the right corner doesn’t work but thanks for the address…….really good and on the same line as your shorts……that are so funny to watch. Best.

[@LieutenantNuggets]

Is it just me that wanted him to slap the piece of meat?

[@christinecash9562]

I thought the pink is myoglobin from the muscle rather than hemoglobin from red blood cells.

[@andy_cooks]

You might be right, my bad

[@christinecash9562]

@@andy_cooks I might also be full of crap and too persnickety. As a child I ate central South Carolina whole hog que, mustard based sauce, Cole slaw, bread and butter pickles on white bread with central Carolina hash on Carolina Gold white rice. Do y'all ever barbecue whole hog?

[@Sl0oMo0-y1t]

Yes, it's myoglobin from tissue breaking down

[@bartonlunetta5116]

Here my take on being a butcher you are wasting so much meat from the brisket you don’t want a dry brisket it’s knowing how to butcher the meat You for getting that the brisket will shrink when you cook it so leave the fat on it when you finish cooking it then cut all the fat off it will be better for the meat you don’t want a dry brisket and briskets is expensive that a waste what you are doing

[@andy_cooks]

Genuine question, have you ever smoked a brisket on an offset Smoker?

[@bartonlunetta5116]

@@andy_cooks no never because the company I worked for would not get one at the time the chef was very tight with the money for a smoker so I had to use liquid smoke and we bake it because of the chef he was a pain in the ass but he was master chef for the hotel I worked for of course I worked. For 40 years I the hotel business

[@KaliLife619]

So basically spend an arm and a leg to buy a brisket and then cut off half if it. Got it.

[@adeadcrab]

nah you get brainwashed