Everyone Said “Stop Trimming Brisket”… So I Did
28K views · Sep 26, 2026 · People & Blogs
Comments · 66
@5andHook · 3 days ago
I love it when you try different things and experiment. Those are always such great videos. Thanks for the content.
3
@Bill_Wilson-w7t · 4 days ago
that thin piece of flat is called "Charcoal Ends" I may have made that up though :)
5
@820chief · 3 days ago
Thank you Neal & Amy for this video. I certainly appreciate your insight and technique and most importantly your professionalism with differing opinions. I thoroughly enjoy watching and glad to support the channel in a small way. Thank you both again for what you bring to the channel! ❤️❤️
3
@CookingwithStephennJacklyn · 2 days ago
First time commenting but a longtime subscriber for both channels. I just had to comment on this video and applaud you for speaking the truth. I've watched many videos out there about the untrimmed Brisket and it was always, 'this is the best Brisket I've ever smoked' yet their face expressions said something different. Yes fat is flavor but too much fat especially that hard fat is no bueño....and besides you'll lose a lot of that bark that you worked so hard to get by the time you trim off the fat that you don't desire. Great content as always. Cheers 🍻 from Trinidad & Tobago 🇹🇹
1
@MadPick · 3 days ago
Good video and a great-looking brisket! A couple of comments:<br> - Suggestion for the foil boat: Wrap the edges outwards, not inwards. Two reasons, one is that it gives you a better handle, two is that if you want to wrap the brisket later (like to rest) you can just unroll the "handles" upwards.<br> - Every bit of that brisket fat is healthy for you to eat. Whether you enjoy eating it is another question, but health-wise all of that fat is exactly what you should be putting into your body. (Related side note: Check out the carnivore diet, it's a game-changer for overall health!)
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@GrandPrix46 · 3 days ago
I'm trimming to get my tallow that I use to cook my breakfast every day.
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@Ashar121 · 2 days ago
Love the videos on both channels. I bought my first smoker (a Searwood XL) and it's getting here tomorrow. For the past 2 weeks I've been soaking up all the information I can. No way I'm starting with brisket but I will eventually build up the courage and your videos are great tutorials
@jh4016 · 4 days ago
Sams club started selling pre trimmed briskets. Picked one up a couple weeks ago (12lbs, $65) and put it straight on the smoker and it came out great!
13
@MikeMcshea-m7e · 16 hours ago
Looked good
@waynec3121 · 4 days ago
I am amazed Neil you proved to me. Thanks
@nickma71 · 3 days ago
I will share my very short inexperienced brisket story. I have cooked 13 briskets as of today. I trim it and save all that hard fat and cube it small and make tallow. I remove all the silver skin on the meat side so it gets seasoning on the meat. I trim it Friday night to have brisket Sunday. After the trim, it gets salt. It sits overnight in the fridge. It goes on the WSM and gets cold smoked, something I didn't know was a thing, I'm just too lazy to wait for it to get warm. It comes out of the smoke when it doesn't need any more smoke. The bark is set. It goes in the oven in a steam pan covered in foil. And I save all the juices for the flat.
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@steveop123 · 4 days ago
I do trim a brisket somewhat - However the last brisket I bought($3.99/lb) I trimmed and ground it into burgers - saved a ton of $ and got a much better product- sayin' Good informative video Neal
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