I’m back again. I watch this video before every brisket cook. One of the best bbq videos on KZfaq!

Wow! Not a single bald spot on that fat cap. I've never seen someone trim so much off the cap and not leave a patch of red behind. That was beautiful 🥲

Bro, because of this specific video, I have taken my brisket game from an 8 to a 10. My customers have never been happier with the outcome. Thank you for making this video. You da real MVP.

Great trimming tutorial. Great tip on how to check thickness of fat cap at 6:42 and again at 7:40. Thanks for sharing your process!

Best brisket trimming out there. Straight 🔥🔥🔥. Thank you for this information

Thank you for the excellent tips! You simplify how to trim a brisket👍

Best brisket trimming video I've seen. Really appreciated the tips on checking you work.

This is the best brisket trimming video I’ve seen. Great job, Jirby!

Wow best trimming video I've seen, no fat to this video. The thought process and considerations are super helpful. Never taken so much off my home briskets cause I can't stand to throw away that much. Also a ton more fat cap than the ones I get at HEB (Costco has more I guess, but nothing like this).

I was born in San Antonio and I have cerebral palsy with little use of my left hand and I find your brisket trimming video very helpful thank you

Best trimming video I've seen. Thank you

I had to rewind and laugh when you said your knife was a “Dexter” knife, LoL, too funny.

Thank you for this. Makes it so much simpler. I made the mistake of watching 'comp trim' videos before I started smoking briskets and it let to me pretty much massacring briskets (not to mention taking 10 times longer to trim than I should be) I will absolutely be applying this technique to my july 4th brisket. Thank you.

best video on how to trim a brisket I've ever seen, will be trying a brisket soon

By far the best brisket trimming video on KZfaq

Those hands are skilled. Beautiful trim job.

"Round, thick and solid" hell yeah brother

Thank you for this! I learned quite a few things!

Thanks for your time, Jirby!

Thanks for sharing your process man!

You want everything round thick and solid... Are we talking about the brisket or how I like my ladies??? 😂😂😂 Awesome tutorial and love your videos !!! Cheers from Montreal!

Dude...exactly what I needed. Thanks

immaculate touch, a true legend

outstanding video. congrats on all your success.

The REAL Master Class JIRBY 👏

Great video…. I saved it for next time I get a brisket. I arrived here from Meat Church’s recommend… I am subscribed….

Great job! Clear and detailed!

Great video lmk when that next batch off merch drops

Awesome stuff!!

what size briskets do you like to start with pre trimming? Is there a size you like for cook consistency?

Sheeeeeeeeeeeeeeeeeeeesh that's a good looking brisket 🙌

Jirby the Great. Thanks again for another great vid. I fks wit Jirby!

So nice!

Good stuff🔥🔥

Yoooooooo that’s epic

Thank-you so much

Does trimming briskets help cut down on your cooking time?

So good man. Another excellent tutorial. 🔥

Where did u get your knife sharpener

What kind of knife is that?

What is that tool called that he has to sharpen his knife?

Where is your video that you were doing a service. It showed you taking orders at the chopping block? I’m trying to find it

Just beautiful

Genius 👌

Loving your videos man. Are those slits you made to check the fat cap noticeable after cooking?

Really great in depth trim video! What was that sharpener you were using?

Why is my flat curling up when cooking? Am I leaving it too thin? Should I trim more so it’s thicker?

jirby has it y'all

Is it ok to leave the fat and Silverskin? Looks like you left it in this trim

This is the best trimming video I’ve seen. Who makes that knife sharpener?

Rooster call. "It's going?" lol

What brand/model is that knife sharpener? I’m a rookie at everything bbq and I’m just wondering what you use so I can attempt to replicate what you do…

Great explanation. Thank you! Just curious, you said you use the mohawk for chopped? Is that just because of how much fat there is and it’s harder to get a good slice? Loving the videos.

Jirby... he grows on ya. (that's what she said)

the slap at 2:40 !

Awesome video. Thank you! Anyone find good uses for the trimmings?

I don't care how many times I do it, but cutting the mohawk is always painful!!

That's a thin flat, I've gotten thin one's from creekstone also

You left a little thick fat cap than Franklin's, about 3/8 inch

Franklin who? Great tutorial!

Are you not cooking today? They said it’s someone named bar B or barb cooking today and not goldees … what’s going on here I’m confused..?