How to Trim a Brisket

[@ImJustAfunBBQ_r]

Like so many others have already said, just when you thought you have seen all the trimming videos you hit us with this. That is the true great thing about BBQ, no right or wrong way. I have been using that knife for years and never thought of trimming the brisket with it. This will definitely be added to my archive of BBQ videos. Where this video stands out is how you trimmed multiple briskets and with speed and efficiency. Thanks for the great video.. Look forward to more..

[@BarABBQ]

Thank you!!

[@Thomasxtr]

Thought I had watched enough trim videos to know it all, and you come along and show how it’s done in a fraction of the time with equal or greater accuracy. Excellent instructional and with no filler. Thanks for this!

[@BarABBQ]

We’re always trying to make things easier!

[@DarkKnightLifts]

Man thank you for posting this , trimming has been one thing I needed the most work on, in a decent job trimming, but I love how you simplified the trimming process versus how I've been doing it this whole time. It's definitely going to help me for my 2nd pop-up this weekend.

[@BarABBQ]

Hell yeah!!

[@justinreynaud1598]

Jirby has been my absolute favorite person to watch how to trim a brisket for a while. But dude! This video is awesome. Very informative and good tips on shaping the brisket. That thing looked damn good after you trimmed it!

[@BarABBQ]

Thanks for watching, glad you enjoyed it!

[@realdocBBQ]

I also love the no filler aspect, but showing the time lapse of multiple briskets is really handy. Always easy to spend 20 minutes doing one brisket on camera, but each brisket has some minor variations, you get one that is smaller or larger, a little different shape in the butchering process, etc., and it's more difficult to implement the same exact technique for different briskets. Seeing you do 5 or 6 briskets back to back helped solidify the PROCESS you're using to shape and shave things. I really enjoyed this, I don't think I've seen any other video go through trimming 4, 5 or 6 briskets back to back. That was really useful, thanks a lot!

[@BarABBQ]

@@realdocBBQ thanks for watching buddy!

[@breedlove75]

I just tried your brisket trim technique and it is a game changer thank you brother

[@BarABBQ]

Lot to hear it!

[@noelchavez2265]

Mind blown! Something new when it comes to trimming

[@commishg]

You create Ferraris out of briskets because they are so aerodynamically perfect. Everything you do is driven by no-nonsense, practical wisdom. Once people discover you are on KZbin, you will become a KZbin legend. Thank you for BBQ instruction that is unrivaled anywhere.

[@BarABBQ]

Thanks so much for the kind words, I really appreciate it!

[@roberthoochoa7033]

That Mohawk trim was beautifully smooth ❤

[@BarABBQ]

Thank you!

[@quintana281]

Loved how simple you made the trim look and loved the instrumental playing

[@BarABBQ]

Thank you for watching!

[@gregoryhall8414]

Enjoy I did!!!! Thanks Coup for this information. The speed up helped burn process in my mind.

[@BarABBQ]

Love it!!

[@leemasterfizzle]

I know you only have a few videos posted up but every time I see a new one pop up, I click on it right away! Thanks for the vids and keep up the good work!!!!

[@BarABBQ]

More to come!

[@themjohnsons]

One of THE best brisket trimming instructions on youtube. I learned a lot of stuff I didn’t know. You’re a natural coach but for BBQ. Thanks for sharing, man.

[@BarABBQ]

Thanks for watching!!

[@Smoke_N_EmbersBBQ]

@BarABBQ great job Cooper and team. My couple of takeaways. 1. Im going to stop messing with the meat side other than getting the deco out. 2. Curved 45 degrees cuts and I don't need to mess to much with the fat over the lean as much as I thought. Thanks for the lesson.

[@BarABBQ]

Thanks for watching, glad it helped!

[@troytaulman9486]

Coop! Thank you so much for this video! I literally think you just shaved three minutes off of my trim time at least if not more!

[@BarABBQ]

That is awesome!

[@Sc1Z]

I think a lot of people miss that smoking meat is a technique, I like that you point out its what works for you. Every pit is different, knowing how to trim and prep for your cook is important.

[@BarABBQ]

Thank you for watching!

[@4x4Barbecue]

Rare I learn something new from a trim video these days, since Ive seen so many. This was a great one and I actually learned a lot watching you there. Thank you sir! Keep the videos coming your channel is awesome.

[@BarABBQ]

Thank you so much, we appreciate you!

[@doyleivory3683]

I like the touch of ugk remix you jamming there

[@Radiowarsaw]

This was like watching an artist work, great video!

[@BarABBQ]

Thank you! Cheers!

[@BryanStoakley]

Boss, I am....again, SO so glad you are posting. I echo all before me and say that you are a breath of fresh air in explaining. I gotta know, though, what do you do with all that beef and fat trimmed off? Beef is SO dang expensive here in Korea, so I must maximize cuts. Tallow, sure...but the beef and fat cuts? Ground beef uses?

[@BarABBQ]

It all goes to sausage and burgers

[@capt6125]

Definitely made some notes. Although every smoker is different, I’m going to slowly incorporate some changes hopefully to improve my brisket skills. Thanks for sharing! 🤘🏽

[@romeshprakashpalan8895]

Phenomenal video. Best brisket trimming video I have seen thus far. Excellent work.

[@BarABBQ]

Awesome, glad it helped!

[@jeremyhickson9091]

I would like to see the seasoning process. Awesome trim.

[@BarABBQ]

It's coming soon!

[@HansenMath]

Definitely going to try the slicer knife instead of boning knife next time I cook a brisket. Excellent, easy to follow video. Thanks!!

[@BarABBQ]

Thanks for watching!

[@realstupedaso]

Just to be honest bro, I have watched so many instructional videos attempting to learn brisket trimming techniques and this is by far the absolute best one on KZbin! it totally goes along with your keep it simple slogan. Thank you for this and keep the videos coming!

[@BarABBQ]

Thank you for the kind words, glad it helped!

[@meatsmalts3450]

Great trim video! I used to watch your Insta live videos where you’d be trimming for an hour. I started using that knife because of what you taught me!

[@BarABBQ]

Thank you!!

[@raphaelnurse268]

I trimmed a lot of brisket already and this process is some streamline and excellent. The shape is amazing and the fat to lean ratio saves so much more brisket the way you do it. Will def run this process, much love Coop!!

[@BarABBQ]

Glad it was helpful!

[@cassmanish]

The most practical trim video I have seen! You actually keep some brisket to smoke w this trim! I was convinced you needed to trim so much there was nothin left to smoke!

[@BarABBQ]

It’s about making the best out of what you have!

[@jermainewebster8897]

Looking forward to trimming my first Brisket like that. 21Prime Barbecue Company-Philadelphia,Pa.

[@TechMOGogy]

Seeing it explained and then doing the additional briskets really helps reinforce your technique. Thx for sharing

[@BarABBQ]

That was the goal, glad it helped!

[@Macroproxy]

Worth it. Going to try this. By far the most informative video on trimming a brisket I've ever seen. I'm coming to visit your restaurant ASAP. Too bad the weather sucks today.

[@BarABBQ]

Thank you so much, hope to see you soon!

[@aaronbrown534]

I love this!! I have been trimming my briskets wrong. Thank you for the lesson!!

[@BarABBQ]

Thanks for watching!

[@Jessewilliford-s1s]

Another awesome video bud! Keep them coming.

[@BarABBQ]

Thanks for watching buddy!

[@runbabyrunrun2912]

Someone said they’re deleting their old trimming video, I’m asking for a refund from Master Class. This is an exceptional video. Can’t wait to get in one of their classes.

[@BarABBQ]

Thank you!!

[@jmf420]

Beautifully trimmed briskets. Ate some of your brisket and spare ribs last weekend. Phenomenal

[@BarABBQ]

Thank you! We’re glad you enjoyed them!

[@stewdun2426]

WOW - so helpful. Especially since you did several of them. Not just one perfect one. Every package you opened - oh I cant wait to see how he does this one! Fantastic. I was really surprised you did not mention how thin part of the flat was. As we home boys go to Costco - lord knows was brisket your going to find - and how to tackle it. But this is very helpful - NOW I am not scared over how thin one part of the flat is - and no longer concerned over the mohawk.

[@BarABBQ]

We try to keep it real! Glad it helped!

[@MadPick]

Wow! You made it look so easy! And I can very clearly see the value of that big slicer for trimming, rather than the boning knife that I normally use. You definitely helped me out with this video, thank you!

[@BarABBQ]

Thank you for watching!!

[@gussferreyra5631]

Great video. Very helpful watching you trim the other briskets after explaining your technique with the first one. Seeing multiple times made it sink in. Thank you!

[@BarABBQ]

Awesome, thank you!

[@dvsmike]

Learning a lot from you as im trying to get my bbq biz together. Already got my tri tip down, now gotta get on that brisket and this video above all others has simplified what i already perceive as difficult. Gonna tackle another brisket now with less anxiety.

[@BarABBQ]

Awesome, glad to hear the video is helpful! You got this!

[@JustinConard]

Wow. What a great video. My trim game was weak. Sometimes i didn't even do it at all. I went out & bought a knife after this. Great info, camera angle etc. The doing 5 in rapid succession after the in depth explanation with the different sizes made something daunting seem routine. I usually have to watch a video a few times to feel like " Ive got it". Not this time. Hopefully this style of video trends, & other "How to videos" take a page out of your book. Cheers.

[@BarABBQ]

Thank you so much for the kind words, glad you enjoyed it!

[@copper4eva]

This is a nice way of doing it. Your style of trimming matches the longer straight edge. Making wide shallow cuts.

[@BarABBQ]

Thank you!

[@mikecitizen2125]

MAD love Cooper! I love the introduction.

[@BarABBQ]

Thank you!!

[@Fonzilla09]

This video was rad. Definitely will help some people dial in their trims. Can’t wait to make it to your spot for some bbq in the near future.

[@BarABBQ]

We hope to see you soon!

[@pwells1966]

Wow! I can't wait for my next brisket cook so i can try this out.

[@BarABBQ]

Hope you enjoy

[@jesseguerra9817]

Great video man keep them rolling out! 👍

[@BarABBQ]

Thank you, we’re having fun making them!

[@darwinmacon]

I was trimming a brisket when this notification came in. Lol

[@BarABBQ]

Great timing!!

[@whiteoakcraftbbq]

On my 500 there is no way I can leave that thin side of the flat that thin. Love your videos

[@BarABBQ]

You need to slow your fire down if that’s the case. We’ll have a video on that soon

[@whiteoakcraftbbq]

@BarABBQ that would be great. You guys deserve all great reviews. Thank you for giving back

[@210pitmasterjoey]

Worth giving a subscribe.

[@BarABBQ]

Thank you!

[@jordanbrown1435]

if yall could please show more fire management videos going forward that’d be incredibly helpful. i know on the prime rib you mention a bundle fire, but if you could show the set up of that. and what to do later in the cook to set up your fires again as they burn down (aka removing ash or pushing it to the back?) think if you did that in each of your protein cooks on the backyard pits it would help us out a ton

[@BarABBQ]

Thanks for the suggestion, we'll definitely keep that in mind! If you watch the prime rib video we show shots of the fire box, it’s a bundle fire in the firebox

[@erickwalsh9258]

This is how it’s done! Thanks for this video!!

[@BarABBQ]

Glad it was helpful!

[@adamyoho7853]

Awesome video, brother! Coop, you seem like such a likeable dude. You guys deserve the success.

[@BarABBQ]

We’re just trying to have some fun and spread the love!

[@kokicubano]

Really like the way you worked on that Mohawk. Def gonna try that method as it seems more efficient

[@BarABBQ]

Glad you like it!

[@jackofalltraits5790]

Awesome, keep the videos coming you guys!

[@BarABBQ]

Thanks! We’re having fun making them.

[@carlosp.3780]

Glad you guys are on KZbin now. Hope to make it down to your place soon!

[@BarABBQ]

Thanks, we hope to see you soon!

[@LVbibby]

Awesome video! Your knife work is super impressive thanks for the info.

[@BarABBQ]

Thank you!

[@BabyRhino984]

Such a great instructional video. I love the content!

[@BarABBQ]

We appreciate you watching!

[@bobdenny3843]

Very precise video brother. Why, what & how's broken down to the novice & seasoned folks as well. I run the pits @ Pica Rica BBQ in St George Utah. We humbly made it on the Texas Monthly outside of Texas list. I say that to say, I just really appreciate what ya'll bring to the craft.

[@bobdenny3843]

Also would love to have you come out & break bread

[@BarABBQ]

Thank you for the kind words, y’all are doing killer things! Appreciate the love!

[@bobdenny3843]

It's a beautiful thing ya'll have created. The love is real. I'm not good at socials, but @cassupinsmoke if you're ever want to get together. Much love

[@littlecowboys797]

Great video, Coop. Keep them coming.

[@BarABBQ]

Thank you!

[@kennyplatt6064]

Good stuff!

[@BarABBQ]

Thanks buddy!

[@davek3726]

Great video. I've been thinking about switching over to my brisket knife for trimming now after watching your video I'm definitely going to now and trim it your method. Thanks for the great video

[@BarABBQ]

Thank you for watching!

[@davek3726]

@@BarABBQ I'm new to your channel but I'm extremely happy I found you. I enjoy your uploads and dedication to the art of bbq

[@BarABBQ]

@ thank you buddy! We greatly appreciate your support!!

[@joker660video3]

great video! Keep them coming.

[@BarABBQ]

Glad you enjoyed it!

[@brandonmontalbano]

Awesome video. I would like to see how you slice brisket for service

[@BarABBQ]

We will get to that in a future video!

[@michele_4040]

Perfect video, easy to understand; you're a fantastic bbq teacher next video?

[@BarABBQ]

Very soon!

[@mikenye5921]

Another excellent coaching video (What-Why-How). How does Bar-A sharpen knives?

[@BarABBQ]

We have a service that comes by a couple times a week for us.

[@hammeeer]

Loving all the videos

[@BarABBQ]

Thank you!!

[@cliffgordon1705]

Beautiful work

[@BarABBQ]

Thank you very much!

[@allieandbo]

Subscribed. Love the video. Couple questions I had were answered in the comments regarding sharpening. Workshop Electric is your favorite but you mentioned a service company doing your knives every other week. What are they using? I use a wet stone with different grits obviously but it's a long process on each knife. Looking for a better option. Also, I trim with a 6" Vic boning. I have the 10" slicer also and have toyed with the idea of trying it on a trim. May have to give it a go now with how easy you made it look. Question: how different would your backyard trim look compared to your restaurant trim?

[@BarABBQ]

They use an industrial sharpener, what brand I am unsure. We use the workshop to maintain an edge in between services. My trim is same regardless for briskets, I trim what needs to be trimmed for the product to be up the standard I expect

[@Fathomie86]

Excellent trimming video! One question, do you keep the briskets super cold prior to trimming or mainly rely on the sharpness of the knife to make the cuts?

[@BarABBQ]

We try to keep them as cold as we can

[@Jumbug28]

Thank you for this video, I appreciate your content. I do have a question, what type of knife sharpener would you use for that type of slicing knife?

[@BarABBQ]

Workshop Electric is my favorite

[@HookemH]

Very nice trim. What kind of sharpener do y’all use for those knives?

[@BarABBQ]

Workshop electric sharpener

[@jrhutchss]

Like these Texas beats y'all chose

[@BarABBQ]

Thank you!!

[@Eighty8BBQ]

Thank you, great video!!

[@BarABBQ]

Glad you liked it!

[@Icemanfan28]

Great vid! Super helpful. I’m curious, on a few of them it looked like you had a really thin front corner on the lean side; are you getting usable slices out of there or sacrificing after the cook? Thanks again

[@BarABBQ]

We try to get everything we can, we decide on the block whether it’s good or now

[@Icemanfan28]

@ thanks for the reply. Bbq always looks great!

[@brianmusial6264]

Now we need a brisket slicing video.

[@BarABBQ]

That’s easy!!

[@mannymrtz4940]

Need that merch bro! I been seeing the caps in the videos and on the gram!!

[@BarABBQ]

Stay tuned!

[@frank_osuna]

This is the correct way to trim a brisket 😂

[@BarABBQ]

Thank you!

[@1cctru]

Why does the song make me think Bun B and Pimp C about to come on? Awesome trim!

[@BarABBQ]

Thank you for watching!

[@sonvo4095]

Great video

[@BarABBQ]

Glad you enjoyed it

[@jeaubain]

Awesome! Really nice technique what thickness are you aiming for on the thinnest part of your flat?

[@BarABBQ]

Really we kinda eye ball and if we think it will hold up over the cook then we leave it, probably at least 3/4”-1” minimum to put a number on it but that’s just a guess

[@jeaubain]

@ thanks!

[@luisarroyo9628]

You are the man.

[@BarABBQ]

Thank you!!

[@winstonmcgill6667]

A big help..thanks much

[@BarABBQ]

We're glad you found it helpful!

[@martykirby7311]

For the algorithm 👍 Hopefully it helps and you get more subscribers. Keep up the good work.

[@BarABBQ]

Thank you!!

[@Trinifood]

Very useful.

[@BarABBQ]

Glad it was helpful!

[@El_Jefebbq]

Great tips...thank you

[@BarABBQ]

We're glad you found them helpful!

[@dixonlegrande]

This is great. I’m always tempted to remove the brown/grey fat. Clearly not necessary.

[@BarABBQ]

Thanks for watching!

[@RyanSlaps]

Should be a knife ad that cut like butter!

[@BarABBQ]

Thank you!!

[@mariog9966]

I love those knifes, it’s the sharpening that I hate. Excellent video Sr. Sausages with the trimmings or stay tuned?

[@BarABBQ]

Definitely on the list!

[@davegoode7769]

Are you making soul food or brisket? How about some George Strait? Great idea with the slicer, thank you!

[@BarABBQ]

@@davegoode7769 thanks for watching. George’s team would not let us use his music

[@familiasuarez518]

Awesome!

[@gagegleinig5492]

Cold smoke method on the golfers backyard offset video?!!

[@BarABBQ]

Thanks for the suggestion!

[@EVMANVSGAS]

Nice, the brisket videos I asked for :) Masterful trimming of the brisket. What was the name of the knife that you use to do it?

[@BarABBQ]

Victorinox Slicing Knife 10”

[@Just_the_Q]

How would a trim differ for a cabinet, bottom up, smoker?

[@BarABBQ]

I would always trim the same, maybe just look for a smaller brisket if space is tight

[@khaziri13]

Do you ever remove the whole deckle to avoid cutting it out when slicing?

[@BarABBQ]

Never all of it but we do come close sometimes

[@torreyharris2825]

@BarABBQ What are yall using to sharpen y’all’s knives with??

[@WonkoTSane]

I would have loved to see one or two of the ones at the end in real time speed.

[@breedlove75]

Good to know thank you sir love it

[@BarABBQ]

You bet!

[@breedlove75]

@ love what you guys are doing keep it up

[@greatjuankenobi217]

What is this beat from?? Can’t think of the song!!! 🎧 😂 I know it’s 90’s hip hop song… Or it sounds very familiar. It’s a Cali type beat. Especially @10:07

[@BarABBQ]

Our pitmaster Alec hooked this up for us!!

[@greatjuankenobi217]

@@BarABBQDamnnnn !!! Great work!!! And thanks for the video on how to trim briskets!! Great learning tool! Much appreciated!

[@edgarortiz9929]

Diamonds & Wood by UGK

[@greatjuankenobi217]

@@edgarortiz9929 Right!!! 💯 Thanks Homie!

[@hoofingil]

New to your channel, you may have covered it , but what do you use to season besides salt and pepper?

[@BarABBQ]

We use 16 Mesh Black Pepper and Season All from Reo Spices out of Huntsville, Texas

[@hoofingil]

Thanks

[@kennethbarber1296]

How cold are these briskets when you’re trimming them?

[@louieleos1218]

I notice the flat seems to be pretty thin. Is there a reason you don’t trim more of it off? It doesn’t seem like the yield would be much or are y’all making chop out of it ?

[@BarABBQ]

It’s thick enough for how we run our fire to get good slices

[@louieleos1218]

@ sweet. Thanks. For the response. Best trim brisket I’ve seen. Will definitely mirror this technique