[1 - 1] after following four different pit
[1 - 3] masters on how they trim brisket it's
[3 - 5] time for me to combine their methods to
[5 - 7] show you how to trim the perfect brisket
[7 - 9] for your backyard barbecue like a pro
[10 - 11] and i'll include references of my
[11 - 13] sources throughout the video including
[13 - 14] links to their channels in the
[14 - 16] description below so for tools i'm using
[16 - 18] this cheap six dollar boning knife from
[18 - 19] mercer and i sharpened it with the chef
[19 - 22] master knife sharpener so if you need
[22 - 24] either of these tools or any of the
[24 - 26] other barbecue tools i use in this video
[26 - 27] make sure to check my amazon affiliate
[28 - 29] links in the description below so before
[29 - 31] we even begin trimming the first step is
[31 - 33] picking the brisket so i'm going to show
[33 - 35] you a few things that i'm mindful of
[35 - 37] when i'm brisket shopping so the first
[37 - 39] thing i look at is the mohawk so for
[39 - 40] most of my cooks i like to keep the
[40 - 43] mohawk on because it can produce the
[43 - 45] best bites on the brisket so make sure
[45 - 47] the mohawk is intact if you plan to keep
[47 - 48] it because sometimes the butcher will
[48 - 51] cut it off secondly is a tip i learned
[51 - 53] from dexicana barbecue which is to make
[53 - 55] sure that the fat cap has no bald
[55 - 57] patches this is especially important if
[57 - 59] you're going to cook fat side up because
[59 - 61] these patches will create moisture pools
[61 - 63] and it will ruin your bark but as you
[63 - 65] can see my brisket does have some red
[65 - 68] patches on it already but i'm not
[68 - 69] planning to cook it fat side up so it
[69 - 71] doesn't really matter for me now on to
[71 - 73] the trim so our first tip comes from mad
[73 - 75] scientist barbecue which is to put the
[75 - 77] brisket in the freezer for about an hour
[78 - 80] before trimming this allows the fat to
[80 - 82] harden so it's safer and easier to trim
[82 - 84] okay so once the brisket is opened up
[84 - 86] and patted dry i like to start on the
[86 - 88] fat cap which is the tip that i learned
[88 - 90] from wilson barbecue so the reason why
[90 - 92] it's important to start on the fat side
[92 - 93] first is because we want to make sure
[93 - 95] that the fat is as hard as possible
[95 - 97] while we're trimming it down that way it
[97 - 99] doesn't melt and get slippery in our
[99 - 101] hands so the first cut i'm gonna do on
[101 - 103] this brisket is what i like to call the
[103 - 105] ched scoop which is to scoop out the fat
[105 - 108] below the mohawk or ear so this removes
[108 - 110] a big hunk of fat that we're not gonna
[110 - 112] eat anyway and at the same time it opens
[112 - 113] up the brisket so that we can really
[114 - 115] work on this mohawk so the next thing
[115 - 117] we're going to tackle is the actual
[117 - 119] mohawk which is this big lump of meat
[119 - 121] right here so normally i remove all the
[122 - 123] fat from under the mohawk and that
[123 - 126] leaves just a big flap of meat on top so
[126 - 128] i usually prefer to do this for backyard
[128 - 131] barbecue because this fatty point meat
[131 - 133] gets bark on both sides and it just
[133 - 135] creates these incredible bites of
[135 - 137] brisket however because there's no fat
[137 - 139] to protect the meat you really have to
[139 - 142] baby this mohawk so you're gonna have to
[142 - 144] watch it spray it and even sometimes
[144 - 146] foil it early to make sure that it
[146 - 148] doesn't burn however i'm planning to
[148 - 149] cook this brisket on the weber smoky
[149 - 152] mountain 14 inch so the plan is to cook
[152 - 154] the point at the bottom grate and that
[154 - 155] video will be out in the very near
[155 - 157] future so if you don't want to miss out
[157 - 159] make sure to subscribe anyways since i
[160 - 161] won't have access to the mohawk on the
[162 - 163] lower grate i'm just going to remove it
[163 - 165] completely and then cut down the fat
[165 - 168] underneath it so the next step is to
[168 - 170] shape the brisket so the first step is
[170 - 172] to make sure the brisket is laying flat
[172 - 173] before we cut and then i'm just going to
[173 - 176] cut straight down from the mohawk and
[176 - 177] also on the other end opposite from
[177 - 179] where the mohawk starts this will help
[179 - 181] make sure that the flat cooks evenly and
[181 - 183] also removes any thin meat that would
[183 - 185] burn through the cooking process then i
[185 - 187] go ahead and just round out the edges of
[187 - 189] the brisket so those don't burn either
[189 - 191] next i'm going to remove all the fat on
[191 - 193] the cap to about a quarter of an inch
[193 - 194] and as i go i'm going to be doing a
[194 - 197] derby bbq trick which is to make cuts on
[197 - 199] the brisket to look inside to see how
[200 - 201] deep i'm going this will make sure that
[202 - 204] i don't scalp the fat cap but even if i
[204 - 206] do scalp it it's not the end of the
[206 - 208] world because again the brisket already
[208 - 210] came with patches on it and on top of
[210 - 212] that i'm cooking this fat side down also
[212 - 214] while i trim the point side of the
[214 - 216] brisket i use another derby barbecue
[216 - 218] trick which is to take my hand and make
[218 - 221] a crease right next to the mohawk that
[221 - 223] way i know how far the meat goes and i
[223 - 226] can use that as a guideline as i trim
[226 - 227] now it's time for the lean side of the
[227 - 229] brisket but before i flip this thing
[229 - 230] over i need to say that if you found
[230 - 232] this video helpful so far make sure to
[232 - 234] give it a like so for the big piece of
[234 - 237] deco fat which is opposite side of the
[237 - 239] mohawk i like to shave this down rather
[239 - 241] than carve it out this is because the
[241 - 243] fat helps to protect the burnt ends on
[243 - 244] the other side of the brisket because
[244 - 246] usually this side of the brisket i have
[246 - 248] it facing the inside of the cooker so
[248 - 250] it's a lot harder to spray and baby that
[250 - 252] side because i can't really reach it
[252 - 254] plus as i said before the point is going
[254 - 256] to be cooked on the lower grate of the
[256 - 258] weber smoky mountain 14 inch so i'm
[258 - 260] gonna need all the protection i can get
[260 - 262] after that we trim off the silver skin
[262 - 264] now i like to use a tip that i learned
[264 - 265] from harry sue which is to use your
[265 - 268] offhand to lift the brisket and create
[268 - 270] an arch that way it's easier to trim off
[270 - 272] the silver skin and it's also safer and
[272 - 274] the final trick i do is from mad
[274 - 276] scientist barbecue which is to cut a
[276 - 278] corner of the brisket against the grain
[278 - 280] of the meat that way i can give myself a
[280 - 282] reminder of how to cut against the grain
[282 - 284] once it's done cooking and there you
[284 - 286] have it a beautifully trimmed brisket
[286 - 288] done like a pro so i hope you were able
[288 - 290] to follow along and if you enjoyed the
[290 - 291] content click the next video on your
[291 - 293] screen and i'll see you guys on the next