I save my trimmings and use them in a lot of different dishes. Makes amazing burgers

Finally, a master shares his work. Typical videos share very little specifics on this topic. Even though I don't do competitions, I do love your videos, and my family approves of most of your recipes I have tried. Your work is appreciated sir.

Hey Malcom, I just wanted to stop in and say thanks. I have cooked brisket many times but never for a competition. I did my first comp this weekend and used your method for trimming to get it ready for the box. We came in first on brisket. We also won pork, chicken, fan favorite, and grand champion, ribs were our only miss, we over cooked them slightly and knew it. The way you demonstrated trimming the flat was perfect for the situation, and like you said, for family and friends it wouldn't be so aggressive but it works perfect for competition and the trimmings also provide a nice treat during the long day. But thanks for your knowledge,cutting and trimming brisket is trickier then cooking it.

@howtobbqright

9 жыл бұрын

Smoke This BBQ wow - big congrats! Love hearing that..

I love your show and have learn so much..I have learn to BBQ from you show and my husband does not even cook anymore and has passed on all of his pits to me. He takes joy in watching me cook for family and friends...Again, Thanks

I always save them. I've ground them and used them for killer burger meat, we've used them in soups and brisket quesadillas or tacos. But because I am a hunter I've ground it and mixed it with ground venison to add that fat and flavor to the meat.

Malcolm, I really enjoy you videos. I bought 5lbs of your rub. I am just starting out with just cooking for my family. Thanks for your insight.

Thanks for sharing Malcolm! This is a great tutorial for a brisket trim !

Malcolm, I just competed in only my second kcbs contest. I took your advice and trimmed my brisket very close to your video. My appearance scores were 7 and 8 at my first. My scores were 9,9,9,9,9,8 for the one I turned it yesterday and my total score went up 5 points. Thank you for your video. Tony.

Awesome video. Thank you for taking the time to post this!

Awesome video! I'm doing my first brisket for New Years.

Awesome tutorial. Thanks for sharing your techniques. Keep up the good work.

Thanks for sharing. This is the most comprehensive instruction video i have seen. Perfect!

Thanks Malcom, will definitely give this a try!

Great channel, Malcolm. What competitions have you won?

I thrown my trimmings on the smoker for my dogs. They love it.

I appreciate your time, thank you.

Hello just subscribed to your channel. Man every thing you make looks good. I hope to get back into smoking meat again in a month or two. Thanks for all the info and tips you give.

Nice job on teaching how to make a comp brisket. I'm going to try it this weekend coming up just to see if can make it the same, including the burnt ends. thanks for the video's they're not just entertaining, they're informative.

You make me want to cry cutting that much meat off the brisket!! Wow.... you probably my trimmed 5lbs off that beast!

Can You take all the trimmings and grind it up for like burgers?

great vid!

when you trim, you said you lost about 4 lbs of fat correct, with that being done, you're still cooking at 220-225*, do you go by internal temp of 198* or do you go by feel, i made one over the 4th and it was the worst one i've ever fixed, never had one turn out that bad, i'm thinking i might have pulled it off to soon, because when i stuck the temp probe in it was still a bit firm and some guys from texas pitmasters said if the probe doesn't go in like butter then it isn't done

Excellent video, great tutorial. What did you do with all the trimmings?

@wesshaffer

6 жыл бұрын

TangoSpiceCompany good

His still do cutting on the brisket till this day ⏰

@Michael0506

5 жыл бұрын

LMMFAO, It's a toothpick size now!

Thanks!!!!

Malcom, trimming so aggressively, do you worry about the brisket turning out too dry?

@howtobbqright

9 жыл бұрын

Aim'em and Claim'em Smokers If I was cooking this brisket at home for family - I wouldn't trim it like this. I would use a different method here: kzread.info/dash/bejne/pnej28ayeq-xnbS4.htmlhis is just for competition BBQ. And we inject and baby on the brisket so much we don't have to worry about it drying out.

Cool....

You smoke it fat side or down?

I would not learn from a skinny SOB, this guy knows his shit!!!!

true pro

Man you shoulda kept goin, you could of had the whole brisket in peices lol! Nice video. I thought a brisket was done when it's done, not @198 internal?

great video, why complain about the way he does his brisket, many ways to trim a brisket, do what works for you, he clearly stated this was for competition not for backyard cook-outs, there is a difference.you only get one shot to wow the judges, you want your best to be shown and tasted. in competition you only care about the area you are giving to the judges. nothing else about the brisket matters. as far a drying out, we do inject because we do trim aggressively is some cases. when money is on the line. who in the hell wants to second best. YOU.

if that was a 1000 lb brisket after you trimmed it would be a 5 lb brisket!

the flat looks like the point and the point looks like fajitas, wtf

@fredb4357

5 жыл бұрын

Waste of good meat

Best part is the comments. Malcom said many times this is aggressive and it is for competition. Then people get all triggered and comment exactly that. HAHA How dumb can you be?

Seems like a waste of brisket to me.

I hate when I see people rinse off meat, it's unnecessary and unsafe. As cool as BBQ competitions are, I hope he makes use of all that meat he cut off. It's a sad waste of food if he doesn't.