As a nearly 20-year professional barbeque competitor, I've trimmed and cooked at least a couple thousand briskets. The biggest challenges I see people who are new to the process trying to overcome are 1) Knife Skillz and 2) Fear of trimming away meat instead of just fat. Your professional background and understanding of the fact that there is meat/muscle on a brisket that simply will not cook evenly, etc., gives you a huge head start over those new to the barbeque game. I think you've done a very good job on this particular piece of meat, especially considering that you've not trimmed many briskets in this particular fashion. I am sure that as you do more and more, those small mistakes will be fewer and farther between, and the final shape will become much more uniform from piece to piece. Well done, sir!

Can you make a video about what you do with the scraps?

Congrats on 4m Andy - another great video and thank you for being such a great KZfaqr 👍

Andy! Chef! Legend! Thanks as always for sharing, educating and entertaining, and thanks to the team! Peace ❤

Love your videos. So calmy and satisfying to watch this in the middle of work, just to chill out myself :)

I dont know if I'll ever trim the brisket, but i love watching how you do it . Never know , might come handy one day . Fantastic content 👍♥️

I enjoy your methods man. So nice to watch you cook. Great advises. Take care.

Chef!!!!!’ Your humor is fabulous- your directions are easy to follow. Australian beef- The best. I’m in USA- and look for Australian meats - my market supplies !! Yay! Definitely buying the slanted tip knife to trim - Beautiful work! Thank you, Chef.

Man, he seems to be really enjoying bbq. That's awesome 😁

All your tips are precious. 👍

Yes Andy. Im sooo glad you have started the smoker series. Im still waiting for a spatch cock NZ lamb on the smoker😊

That is the biggest brisket I've ever seen. Thank you chef Andy 😊watching your videos are always a learning experience love your videos love for you and Babe and crew ❤❤❤❤

Another underrated banger, we appreciate this Andy, thanks.

That's a huge and nice marbled brisket. Good job chef andy

Thank you for sharing this Chef. Much appreciated

Thanks for the turtorial chef! As a german I have never had real american BBQ, but this gives me great inside ^^

👍🏼👍🏼 For Mitch’s proper sound blanket rigging. Nicely Done

Any chance you could do a video on knife sharpening for a rookie. Thanks

Loved the tips and learning chef

Hey Chef Andy, Have you ever watched The Bearded Butchers videos? They look to be very good at the entire process, hoof to plate as they are smooth and efficient when working with beef, Bison, poultry, lamb and pork.

Love ya work mate and let's gooo movember brother big surrpoter brother and great work on sunrise 💪💪

1 pot 5 day lunch meal prep series would be nice to see. Will appreciate. And like your indian cooking too. They pretty accurate.

Andy, your trimming job on that brisket was Texas/butcher shop proud! A lot of people might be thinking , that was a lot of wasted meat. To do a brisket properly, you have to trim the fat and certain meat that won't cook but burn. Take some of the leftover trimmed meat, use it with a hamburger grind, or feed it to your pets.

Any Texas bbq video you create, I’ll be lurking in the comments man lol. I think you did a solid job. For a home bbq, I think I would have trimmed less personally, I think that trim job was kind of in between of competition and home bbq. From the looks of it uncooked, I bet it’s gonna make great eats Play with your wood smokes man, that’s going to make or break your bbqs, especially if you want to master Texas bbq. You really got to know your wood quality Cheers!

Texan approved! well done!!

Great video Andy, if you do another like it would love to see an overhead camera view to see the entire brisket shape 🙌🙌

Rendering the fat was so amazing.

Very nice! Any idea about the weight before and after?

Man I wish he had a cook book or something

You are a chef, you know good suppliers of good meat, if you can get a sponsor with good meat. Great for you even better for us let us know what is good and what is not❤️❤️❤️

I would LOVE to see how you make veal marsala. Or chicken marsala, if veal is too outre. It's the finest thing I've ever eaten (as cooked by one particular restaurant here in San Francisco).

Good carve. I’m not a professional but you kinda do what I do. Important to say the meat is different every time.

SO GLAD YOU POSTED THIS ONE :) yikes Caps. Sorry. But also Thank you!

The bearded butchers would be a good channel for you to watch Andy!

Good tip for trimming is to keep it in a freezer for 30 minutes before trimming, It will firm up the meat and make the job easier

🐐

Would love to see a video with what you do with all the trimmings. Do you straight up just grind it up as is or do you see what the ratio of fat to meat is and adjust accordingly?

just to clarify "HemoGlobin" is what makes blood the red colour that it is "Myo Globin " is what the protein matrix of the beef gives off in the form of juice so ya just thought I would put that in there for people who think well-dressed beef still bleeds blood ... it does not its just protein juice ...lol

What knife set would you recommend?

Andy❤

"Better Call Chuds" lol

Coincidentally, I was just going to try a brisket recipe this weekend. Are you reading minds, now, chef?

Hi Andy love your cooking any chance you can cook up a mean pot roast

Cef, would u try cook " Agglio E olio" the italian recepie. Tq.

Mitch what are the musical notes in the background?

Cheers mate Do you recommend anyone who ships premium cuts Australia wide? more specifically south coast NSW.

I came from purists on a ranch in oklahoma that would turn in their graves but I love using brisket and rib meat for things like tacos and burgers. I still get excited about it.

It’s definitely clear to see you keep your carving knife a lot sharper than your boning knife😂, seriously tho love your content chef 🧑‍🍳

Do you use the stuff you cut

Andy, you really really need to check out the bearded butchers

Can you do a sous vide brisket please.

Andy please tell me the size of your cutting board?

Our briskets are tiny compared to that one!

Request: how to afford to buy a brisket this size? I always fail at this step.

How do you grind the meat by hand? Chop, chop, chop, y more? Jambalaya please chef

Hey pal, are you going to go through the process of smoking it next vid?

So... where's the video where you cook these bad boys? I need some tips!

Man that was an excessive trim! I guess the upside is you've got heaps of trim left over for Mince & Sausages (don't forget to make Tallow with all that Fat!) 😂

Andy Sir, this is Aditya from India. I am a Ph.D. research scholar in engineering. Please make Dabeli. It looks like Vada pav, " the one you made for Mitch& the one you told the best sider, or sandwich of the year". Dabeli has a potato mesh flavour stuffing inside pav. Please try it.

Skinned Cat in the next video then? :D

Need a butcher block that like for my videos 👀

How much are briskets where you’re from I think they are cheap in the us but here in the uk they are quite pricey

Need a sponsor from bounty

What do you do with the scrapes???😮

Is it hemoglobin or myoglobin? I'm not sure I've heard conflicting remarks and reading up doesn't clarify it!

Hi Andy I graduated from cooking school and I'm a certified chef but I didn't finish high school. The question is ,is it possible to get a job because I'm struggling? By the way I'm in South Africa

The hard fat will render if you cut it up.

So important to trim for aerodynamics when smoking a brisket. Also, keep the trimmings for groundings and sausage recipes. #NoWaste

Oh man at 8:56 my ocd was kicking in. Like bruh, cut the little sliver of meat off

I am French and I watch a lot of these cooking videos. I do not particularly enjoy the cooking process, but eating healthy is paramount. For some reasons, the French videos are made of enddddddddddlessssss babbles and it takes them ages to come to the point. Yanks are the same and it is super irritating. Somehow, simplicity has to come from the antipodes……no bull, right to the point and I get in 5 minutes all I need to know. Chef Jack is also brillant. I love your short videos but I can’t get the recipes or archive them like this one for example…….any idea ?

Now cook it 😅 and show us how

🤣🤣 wow, never seen a trimmed brisket where the flat is thicker than the point...

Meet Guga foods and learn how to cook all types of meat

I thought the pink is myoglobin from the muscle rather than hemoglobin from red blood cells.

Wonderful! Etc. That paper towel is awful to see.

Is it just me that wanted him to slap the piece of meat?

It literally took 7 minutes for me

Nothing really happens until 4:00.

Here my take on being a butcher you are wasting so much meat from the brisket you don’t want a dry brisket it’s knowing how to butcher the meat You for getting that the brisket will shrink when you cook it so leave the fat on it when you finish cooking it then cut all the fat off it will be better for the meat you don’t want a dry brisket and briskets is expensive that a waste what you are doing

So basically spend an arm and a leg to buy a brisket and then cut off half if it. Got it.

nah you get brainwashed