Yes, please make a video about what to do with the trimmings!

@robbie7925

3 жыл бұрын

I second Kristi's request!

@pippi7144

3 жыл бұрын

I want to know also because I’m buying wagu Briskets and I’ve been taking the fat and mixing it with regular top sirloin to make burgers and meatballs

@Smokin_chambersbbq

3 жыл бұрын

Hell yeah

@Spinkicksandrootbeer

3 жыл бұрын

Make beef tallow with the trimmings! Super easy

@danielmcturk3961

3 жыл бұрын

Chud's Jalapeno Cheese sausages are pretty damned awesome.

I have watched hundreds of videos on how to trim a brisket and even though I have about 5 years cooking briskets, I would still say I am learning. None of the videos ever really go into detail for how the bottom of the brisket look. Its mainly on the top only, but you sir outdid yourself in this brisket video. Brisket looks great, and explained very good as well.

@Quagigitymire

Жыл бұрын

i trim up probably 15+ briskets for smoking a week, usually around 3 a day, and I still find myself seeking better, more effective methods to get it right. Every damn one of them is different but typically the presentations of hard fat is pretty straight forward. To bad removing it never seems to be.

I am a long time BBQ smoker from Memphis originally, but even after over 50 years I learn something every day. This was a really good trimming video. Thanks.

Thanks for explaining this in a way that makes perfect sense. I’ve always wondered why someone would “waste” money by trimming so aggressively. I realize now that you’re actually wasting money by leaving those pieces on to get burnt and dried out. Can’t wait to try smoking another brisket.

@josephvazquez2345

2 жыл бұрын

Kevin I think thats a great way to look at it!

@lucarossi7560

Жыл бұрын

😊😊😊😊😊😊😊😊😊😊😊

Found you yesterday. I can't get enough. You're videos are amazingly clear. I would love to see a fire management video!

I appreciate the tip about opening the package along the thick fat. A real “aha” moment for me!

Doing this for a 14lb packer on Saturday! So informative thanks brother

Thanks for this, I've seen so many videos where they're teaching you how to cook brisket... and they simplify this step as 'trim the brisket' This clears up what that means.

Def do more videos. Actually get some laughs while I learn. Thanks.

Definitely a three Miller Lite video. Well done!

master. this was impressive I've been botching my briskets glad I'm learning from one of the bests. thanks for this fam

Would love a trim/burger/sausage video! Keep up the great content man

@ChudsBbq

4 жыл бұрын

Burger video is definitely coming real soon!

@mrbocanegraw

3 жыл бұрын

Same, being in south texas everyone loves brisket.

Nice video. Glad to hear the referenece to a "steer" instead of "cow".

Best trimming video on KZread!

After seeing this video I for sure failed on my brisket trimming. Thanks for the video!

After getting into this a year ago on a small direct heat smoker (inherited), this is the best trim video I’ve seen, a tad more anatomy would be nice (I’m a surgeon in real life) but having seen plenty of other videos by now , it’s not as important. Thanks!!

I’m definitely playing this frame for frame when I trim my next brisket. Thanks Chudley

Thanks for this video! It was very helpful, especially with beef prices right now.

Great video! Thanks for sharing this!

I smoked my first brisket a couple of weeks ago for my birthday and DIDN'T mess it up! Had some chicken thighs as backups (confident in my ability to make those delicious on an offset)

All the videos that I watched so far none of them hit all the tips you just pointed out. They’re not bad but going back and forth on this brisket it makes you triple check your brisket even more. Making sure it’s perfectly shaped and trimmed for the smoker👍🏼!!

Awesome tutorial! Great Job and excellent demonstration of skills. The trim is the second most important step behind starting with a high-quality piece of meat. Hopeful a sausage-making video is coming with the cut scraps.

@ChudsBbq

4 жыл бұрын

Absolutely! a trimmings vid is in the works, and rest calm knowing that this was a very high quality piece on meat #akaushi

Great video mate. Thorough, but efficient and no dribble, yet still entertaining! Loving all your content thus far, definitely one of my best finds!

@ChudsBbq

4 жыл бұрын

Appreciate it!

Def make a sausage video using brisket scraps! This was great

@ChudsBbq

4 жыл бұрын

Feel Free to check out the Leroy & Lewis Patreon for a complete sausage tutorial featuring yours truly www.patreon.com/leroyandlewis

This was helpful. Keep up the great work.

Great video, I just gotta say, I LIKE some good burn & char on any brisket!

Beautiful edit bro! Subscribed and can’t wait for the next vid. You’re a boss!!! 🔥💨

New sub. Didn’t realize how new to YT you were. Great content. Yes please. A scraps video.

Beautiful!! On point

Carved up my first brisket last night to smoke today. I think the butcher did some funky stuff with it... but that happens when you buy half a cow I guess. It'll be a good learning brisket! Now I just gotta decide if im smoking on the weber kettle or my drum smoker....

Great trim! Doesn’t hurt that it’s a beautiful brisket straight from the pack, but that’s beside the “point” lol. Sorry, that joke might’ve fallen a little “flat” 😂 Keep up the great content dude!

THANK YOU!!!

Great video mate, I have only just stumbled across your vids and love them. Can you do a video on what to do with trimmings?

Great video thanks for sharing mam

Thank you

Damn that cutting board looked good all oiled up....she definitely has a patina in your current vids.

Would love to see how you guys do your cauliflower from Lewis. Tried it with your ribs a few months ago and it was incredible.

@ChudsBbq

4 жыл бұрын

Check out the LeRoy and Lewis patreon to see the whole process!

Brisket ain;t shyt without...The #ChudScrape! :-) Great Job Dude!

😀👍🏿Great Tips,Good Stuff

I've used trimmed fat as a delicious garnish on chili. Cut the fat into little cubes, slowly render it in a small pot on the stove, and you've got crispy brisket fat croutons that just need a sprinkle of salt and can be a snack all by themselves!

Could you do a video on smoking an untrimmed brisket? I would like to see how that turns out!

Hello from Ohio, please make a video on what to do with the trimmings. Also where do you buy your briskets from. Thank you

I appreciate the idea of making an "aerodynamic brisket" and trimming to make every slice of the final product edible without globs of un rendered fat. Also keeping the bark in tact. brisket is so delicious.

Great job. Looks like you cut some of the flat off.

Pro AF!

what do you use to sharpen your knives? Thanks

I know this is an old video, but thanks for posting this and explaining the reason why you cut the fat off where you do on the fatty side!

Bradley, really enjoy your videos. Where did you come up with the name Chuds BBQ? Also, if you were to guess what size brisket are you starting with, and what's if it weight (approx.) after trimming? Look out for those boot snakes, they're all over the Austin area! Thanks

Awesome

Everything in this video made sense except for cutting off that 2-3 inch wide strip of meat towards the end. Even though that had very little fat on it to protect it, I would think that still would have cooked OK. Even if not, it would help to protect the rest of the meat which you have now exposed by cutting off that strip. Thoughts?

@colinkarr9667

3 жыл бұрын

Yes, that broke my heart when he cut that huge strip of meat off.

Sausage video would be great, along with a video on what to do with the fat. Your videos are awesome.

@ChudsBbq

4 жыл бұрын

Feel Free to check out the Leroy & Lewis Patreon for a complete sausage tutorial featuring yours truly www.patreon.com/leroyandlewis

Hell yeah, man I want to see what you do with your brisket trim. I throw it in burgers(sometimes) and sausages. Do you use it for any other meat wizardry?

Do you put the part with the silver skin in the bowl for burgers 🍔?

Definitely need a trimmings/sausage vid! Any tips on where you're buying your meat? I don't recognize the packaging. I haven't been super impressed with the HEB briskets lately. Just some kind of crazy shapes. Might start trying some Restaurant Depot packers.

@ChudsBbq

4 жыл бұрын

this Brisket came from heart brand beef, its an akashi brisket. Hard to find, I ordered it through Leroy & Lewis

How bout doing a video on your Dexter Knive kit.

This is the perfect video to watch several times before I attempt my first brisket. That trim looks just as good as I'm sure the finished product did. Definitely going to find the what tondo with the trimmings video. Thanks Chud!

Just bought the knife. Thanks for the link! Is there a tallow instructional ivideo available? Have you tried to recreate Carnivore Crisps? That would be dynamite!

Another nice video, thank you. Where or how do you sharpen your knives?

@ChudsBbq

4 жыл бұрын

I keep a honing steel handy and use a stone every few months

Question... you save the fat and the trimmings for sausage and what not... what about the silver skin? Is that saved for stock or anything or is that actually thrown away? I know you are all about using everything but wasn't sure about that.

That red boning knife has doubled in price. Crazy

Currently got a whole brisket thawing out in the fridge to be smoked this weekend, how thawed should the brisket be before trimming to make it the easiest?

Hey bro can you do I video on all your knives and your knife pouch?

I know each brisket is different, but for this video, how much did the brisket weigh and how many pounds do you think you cut off? Trying to get a feel for how big to go and how many people I can feed. Great channel!!

@purduetom90

Жыл бұрын

I recently bought a 20# packet brisket. By the time I was down trimming, and I left quite a bit of the point fat (too much probably) on, and I was down to 10#. I wasn't too pleased with that amount fat, no matter how useful that fat may be elsewhere.

Much better instructor than Aaron Franklin.

Yeahhhhhhh mine didn't come out this good. Lol. But with this video, and more briskets, I'll get better. Now to use a lexan full of brisket fat.

The Victorinox red boning knife is now $35 on Amazon!

Joining your Patreon to see the sausage video. Heard Evan mentioned it on the podcast today.

@jttersinar748

4 жыл бұрын

@JohnSorrell Can you tell me what podcast you heard this on? Thanks!

@hookemhorns

4 жыл бұрын

@@jttersinar748 The "New School BBQ Podcast." It's Evan LeRoy's new show and it has 3 episodes so far. He mentions it near the beginning.

@ChudsBbq

4 жыл бұрын

heres the link for all interested www.patreon.com/leroyandlewis

I have no problem trimming the fat to 1/4 inch. It's the tallow fat that I am interested in. How much is trimmed off? I don't like any left on, but I may be wrong?

This may be a heresy question, but can you make the brisket in a normal oven? I don’t have a smoker but have a decent oven.

This is the Bob Seger of brisket trimming videos… and its not even close

That was a 3 beer trim!

Awesome guide! How can I render this trimmed fat? Like if I wanted to use it in some homemade tortillas or something?

@ChudsBbq

4 жыл бұрын

Stay tuned, Tallow rendering video is coming soon!

@nickynorka

4 жыл бұрын

@@ChudsBbq you are the man!

Unnecessary Gashes sounds like a cool name for all female punk band.

Do you have a Brisket trimming video where you name each piece as you go?... Asking for a friend...

Great video. Problem is not all briskets look the same. I can see this is a prime grade packer and Sams Club has similar looking briskets so this was a great video for me. These type of briskets are much easier to trim too.

i get the trimmings are used and you gotta get the fat down to a nice 1/4" to 1/8", i just really don't recommend cutting off that much meat unless you're cooking as often as someone like you, not all of us get the deliciousness that is smoked brisket that often and we need to get as much as we can

What’s the link for your patreon? Thanks!

@ChudsBbq

4 жыл бұрын

www.patreon.com/leroyandlewis

I swear the briskits I get on the west coast don't start out looking anything like the Texas guy's briskits

Show us what to do with the scraps, brother 😎

I didn't know Elias from WWE was an expert on BBQ.

The hard fat between the two parts ok to leave in there I guess?

Comment will possibly not be seen but I would appreciate a more in-depth trimming video focusing on pointing out all the parts we are supposed to be looking for.

How many pounds did you begin with and how many pounds of cooked brisket will that render?

@ChudsBbq

4 жыл бұрын

I would guess starting weight of 9lbs finished weight of 7lbs. next trim video I'll weigh it out for ya

sausage vid!!!!...please

What is that knife he’s using called? Is it just a fillet knife?

@ChudsBbq

Жыл бұрын

It's a boning knife - amzn.to/2zRXeZu

I want to come to TX and drink the Miller Lites, eat meat, and rock with you!

Suasage making vídeo please

Seems like a lot of trimming and less brisket to cook?

Smallest raw brisket ever

I'll say it again and I'll say it again that butcher block something else brother give me the details on that cuz

Make some sausage

I don't know why I thought of you when I saw this....wait yes I do.. 🤣 🤣 🤣 The original, not the dude asking for underwear...🤣 vm.tiktok.com/JY1FDmt/

Any complaints about gobs of face pubes in a slice? Trim up a brisket but can't shave.

Are you 7 feet tall, or is that a 7 lb brisket? It looks tiny to me.

@ChudsBbq

4 жыл бұрын

Definitely a tiny brisket, makes the cook way quicker ha. probably a 5 pounder

FIRST

Sharpen your knife instead of using it like a hack saw.