Brisket Trimming Exposed | Is Removing Silver Skin Necessary? Surprising Result Revealed

Рет қаралды 7,657

Күн бұрын

Пікірлер: 63

@CrazyBob1357 4 ай бұрын

Hey Harry, it’s Bob C. I’ve had 3 heart attacks and 3 strokes and I’ve missed seeing you Good morning and I hope you are having a great weekend 😂

@SlapYoDaddyBBQ 4 ай бұрын

Welcome back Bob! Happy Saturday. Each day, we wake with gratitude and we go to bed with gratitude. Be well.

@CrazyBob1357 4 ай бұрын

@@SlapYoDaddyBBQ Thanks Harry you too

@tct9mm151 6 ай бұрын

To this very day, I use your technique from years ago on trimming a brisket and putting elevated it in a shallow aluminum tray with water wrapped very tightly in the oven at 275f after the bark has formed on the smoker! Always turns out to perfection! As always, GREAT VIDEO HARRY! Thank You

@SlapYoDaddyBBQ 6 ай бұрын

Good stuff!

@Bhatmann 6 ай бұрын

I never over trim, fat, or anything else. What I do do is score the silver skin, and maybe remove hardened fat.

@SlapYoDaddyBBQ 6 ай бұрын

Thanks for stopping by and sharing your brisket trim!

@cookieman136 6 ай бұрын

Hi Harry. Hope you’re doing well! I’ve been rewatching the BBQ Pittmaster series, which is something I do from time to time. Such a great show and really love seeing you on it. You’re an inspiration to BBQ in general. Keep spreading that BBQ love. ❤

@SlapYoDaddyBBQ 6 ай бұрын

It was a fun show to be on and the characters and camaraderie was priceless. I've been on numerous shows and this one is my fav. I'm launching a new grill company in 2024 in Spring so watch for details. coming soon!

@Dranomoly 6 ай бұрын

One other thing with the silver skin depending on how you are cooking, can cause the brisket to curl a bit due to the silver skin tightening faster than the brisket meat

@ScottysBackYardBBQ 6 ай бұрын

in the 70s 80s and 90s. i never trimmed the silver skin off. once i started competeing in the earl 2000. like you said you have too. but at home now i just tough it up alittle..

@SlapYoDaddyBBQ 6 ай бұрын

I'm OCD so for home cooking, I'll trim. Not sure if I worked in a restaurant and had 120 to trim that I my arm would not fall off!

@jimw3799 6 ай бұрын

thanks for the new video!!! Always use your rub on my brisket and especially on my burnt ends. Thanks for uploading.

@SlapYoDaddyBBQ 6 ай бұрын

Thanks for watching! I'll be uploading more content soon as I've been crazy busy starting a new grill company launching in Spring 2024.

@bobbicatton 6 ай бұрын

I'm all for the extra effort of trimming. It just feels right😊

@SlapYoDaddyBBQ 6 ай бұрын

Me too unless I add the cost of doing 120 briskets in a restaurant setting and labor is running around $25 / hr with additives and overhead.

@rwcah 6 ай бұрын

Thanks Harry for another great informative video. I’ll still trim silver skin the way I’ve done for years but I agree it’s not practical for restaurants.

@SlapYoDaddyBBQ 6 ай бұрын

Me too. I'm OCD so I'll keep doing it!

@David-burrito 6 ай бұрын

Yay for Mr. Beans! Cute as ever.

@SlapYoDaddyBBQ 5 ай бұрын

Hey David, Mr. Beans sends love and hugs

@BehindTheFoodTV 6 ай бұрын

Great test Harry!

@SlapYoDaddyBBQ 6 ай бұрын

Thank you Al! Cheers!

@kylerdad123 6 ай бұрын

Soo Sifu: Happy New Year to you and friends, Mr. Beans, always included! This was very informative for us family cooks! Nice to see Mr. Beans’ rating of deliciousness! Best wishes and much🧧! 🤙 and aloha!

@SlapYoDaddyBBQ 6 ай бұрын

Happy new year! I just posted some news about my new grill company on patreon.com and details coming soon to social media and my KZfaq channel!

@fusion210 4 ай бұрын

Good to see it tested. I've had no problem with silver skin on ribs other than maybe a texture difference. I trimmed my first brisket in a couple years (prime at $4.29/lb, ouch) and remembered everything from your how to videos. But now maybe I'll just take the fat off. Backyard bbq and poker buddies.

@SlapYoDaddyBBQ 4 ай бұрын

If I'm doing one brisket, I'll take the time and effort to remove the facia. If doing 40 like in a restaurant setting, I'll skip this step. I was surprised about how little it affected the final result with and without removing facia. Goes to show that the more I learn about barbecue, the more I realize how little I know!

@stm0041 6 ай бұрын

Thanks Harry, great video. Your directions at cooking a brisket at my home has always been a hit. I'll continue to trim up the briskets I cook. My only disappointment was that you were not able to pass a portion of your brisket through the screen so I could try yours. 😀

@SlapYoDaddyBBQ 6 ай бұрын

Thanks for stopping by. It was a fun experiment and Mr. Beans sends love and hugs

@BenFeldman-kz7gt 6 ай бұрын

Harry, Happy 2024! Great job! Just when you thought you had tested all brisket variables another one pops up. Haven’t seen Mr. Beans for a while. Happy to see the World’s greatest BBQ judge back in action! Has Mr. Beans ever refused any bbq sample trial?

@SlapYoDaddyBBQ 6 ай бұрын

Happy New Year Ben! Yes, he refused to eat my Walmart brisket and ran away

@victorbenner539 6 ай бұрын

Interesting test. What I would like to know is what is the food science behind this. I agree that for professional and home purposes it's not necessary to trim. But I always like to know WHY a thing is what it is. I had thought mostly to trim off silverskin to help with smoke penetration and seasonings further into the meat. But now I'm curious if perhaps there is more to it. Thank you Harry for doing this. It gives me something to consider. Have a great day. 😊

@SlapYoDaddyBBQ 6 ай бұрын

The only way to know is to try and I was surprised by the little difference in final result between the trim and no trim which I was able to detect only when doing a A-B taste test. If I had to pay the labor to do 120 briskets in a restaurant setting, I would save the $25 per hour (w additives and overhead) extra cost incurred to trim

@victorbenner539 6 ай бұрын

@SlapYoDaddyBBQ I understand the results and agree with you Harry. But you know me well enough that I'm always wondering "why". I know a Michelin stared chef who currently lives in Australia and runs a cooking school there. I'll ask him his thoughts on this subject and see if he knows the science reason for this. I'll get back to you with what he says if he has a thought on the subject. I'm thinking this could be a real time saver on pork ribs. I've always pulled the membrane on the ribs because I feel it disrupts the rub on the underside. Fyi, they are still getting the socket for my leg fitting better but today I stood and walked some with the leg. It was very encouraging to be able to walk again even if it was just a short distance. They still expect mid February for my final leg being finished. That's when I should be taking it home. I can't explain how wonderful this is. Have a great day 🌤 👍 😀

@SlapYoDaddyBBQ 6 ай бұрын

@@victorbenner539 So glad to hear the news of your continued progress in learning and being on the final "Leg" :-)

@victorbenner539 6 ай бұрын

@SlapYoDaddyBBQ thank you as always. I'll send you a picture when I walk out with the new leg. About mid February 🤞👍🙏

@deringr 6 ай бұрын

I was under the impression it’s harder for seasoning to stick to fat as another reason to trim the fat/silver skin off. Is that correct???

@danielploy9143 6 ай бұрын

Awesome cook Mr Harry. Try scoring the silver skin with a fish scaler. This may allow it to simply melt while cooking if temperatures are high enough.

@Dusdaddy 6 ай бұрын

I never had a problem with rub sticking to fat but if the fat is too thick, nobody likes to eat that, so they trim it off while eating it. And then they are trimming off the rub/flavor as well. Trim it down to what you and those you are cooking for are comfortable eating.

@SlapYoDaddyBBQ 6 ай бұрын

I was surprised myself with the no-trim version compared to the trimmed version and only when I tasted side-by-side. So for restaurant application, save labor dollars on the trimming costs

@jasonbice4815 6 ай бұрын

Looks Delicious for sure

@SlapYoDaddyBBQ 6 ай бұрын

So good

@steveschwab922 6 ай бұрын

I trim all silver skin and most of the fat. My family does not like the mouth feel of fat.

@SlapYoDaddyBBQ 6 ай бұрын

I was surprised that I could not tell how little the difference was between trim and no-trim until I did my A-B test cook. Goes to show what little I know about cooking briskets despite 50+ how-to brisket videos I've done!!

@Nope145 6 ай бұрын

I knew it. Mr. beans is real science

@SlapYoDaddyBBQ 6 ай бұрын

LOL! Mr. Beans is the expert!

@dwaynewladyka577 6 ай бұрын

Mr. Beans is the ultimate judge. Hope you have a great 2024. Cheers, Harry! 👍🏻👍🏻✌️

@gosman949 6 ай бұрын

He called him Taco. Did Mr. Beans die from barbecue over feeding?

@steveno7058 6 ай бұрын

@@gosman949 mr beans was in the video

@warpspeedracer 6 ай бұрын

Mr. Beans is a Maltese Chihuahua Pomeranian mix at the end of the video. I believe Taco may be a Terrier of some sort?. Both must eat well, but Mr. Beans must have a more distinguished palate.

@SlapYoDaddyBBQ 6 ай бұрын

My daughter's dog Paco was also visiting so I had to take care of Mr. Beans and Paco!

@SlapYoDaddyBBQ 6 ай бұрын

Paco, my daughter's dog was visiting and barking during the filming too!

@vincentrogers450 6 ай бұрын

Mr. Beans has a great life I'm sure!

@SlapYoDaddyBBQ 6 ай бұрын

Mr. Beans sends love and hugs. He does enjoy his treats when I do videos

@ryangies4798 6 ай бұрын

Missed your at home BBQ tutorials Harry! Such a surprise to find this today. Wishing you and yours a happy 2024!

@SlapYoDaddyBBQ 6 ай бұрын

Happy New Year! Yes, I've been crazy busy the past three months starting up a new grill company which will debut in Spring 2024. Stay tuned.

@Keith80027 6 ай бұрын

How about chewing? Did one do better in ease of chewing than the other?

@SlapYoDaddyBBQ 6 ай бұрын

After 12 hours cooking, I could not tell any difference in texture and tenderness between trim and untrimmed. The taste was, maybe, 10% better when tested side by side. If not tested side-by-side, I don't think I could discern the difference. That's probably why most BBQ restaurants don't trim the facia. Hidden secret?

@musclesmouse 2 ай бұрын

Fat means flavor

@billy2bob63 6 ай бұрын

Hey Harry since I have never cooked a brisket before and need to since I have one that came with my half of cow is there something else besides that brisket magic that can be used on the brisket? I have your brisket magic and have tried it on a steak or something beef and the wife and I didn't care for it! To dam peppery for us! All the brisket videos I have seen that's what people use black pepper. Your steak magic sounds interesting tho.

@SlapYoDaddyBBQ 6 ай бұрын

The brisket magic is a Texas S&P (salt pepper) rub suitable for long cooks. For steaks, try my Moola Beef Rub and my SCA (Steak Cookoff Assoc) Championship rub. If you have questions, please reach me harry@slapyodaddybbq.com. Thanks.

@rascal4336 6 ай бұрын

You have not mentioned anything about the silver skin. I have done a lot of brisket cooking and have been to some of the finest bbq restaurants in Texas. They ALL remove the silver she. Why because your rub or sauce cannot penatrate the silverskin.

@SlapYoDaddyBBQ 6 ай бұрын

If you have seen my Texas Pitmaster Bobby Holley videos, you'll see that he does not I was surprised to learn myself from this experiment.