No one trimmed the brisket until BBQ contests went viral.

Dan be high AF in these vids 😂🤣! That brisket looks absolutely amazing. That crunch layer I gotta try.

This guy really just popped out of nowhere and made everyone like him keep up the good work

Yes!!! I got lazy (too stoned) several years back and didn’t trim at all on two briskets. 16 hours. A few spritzes. And we were all pleasantly surprised. We even managed to collect the ultra Smokey drippings. It’s did cook slightly unevenly but still awesome with no work lol

I tried Dan-O's for the first time a few days ago. I coated a ribeye, and grilled it medium rare. Delicious!

He has such a friendly and inviting tone in his voice.

Rye bread, mustard, and a cold beer. The perfect weekend lunch.

I’d need someone to co-sign with me in that brisket

His face when he realized the perfection in his craft🐐

“And we’re smoking over applewood, low and slow”

Got me some Dan-o’s, been putting it on everything. I did homemade chicken and dumplings…..added the danos to the flour for the dumplings and didn’t say a word! Watched the clean plate club memberships pile up!!! Thank you so much for what you do!!!!

I cook untrimmed briskets all the time in the oven low and slow. Its amazing! The ONLY reason to trim is to render the fat down so you fry EVERYTHING in the tallow.

Yeah man, don't fear the fat cap. It's self-basting.

I’ve always cooked my briskets without trimming I have only trimmed briskets at bbq events where they flip out if you leave the fat cap thick … and sea salt fresh course black pepper granulated garlic salt and finely crushed fresh garlic as your seasoning and then low 205 4 about 12 hours until it’s jiggling like big ole boob ! Enjoy ! ❤

I don’t get jealous much, but when you took a bite, goodness gracious, I sure was jealous of you🤣🤣❤️❤️❤️❤️

That crunchy seasoning is fire

I work at a BBQ joint near my town and this is how they do it every day. Not the seasoning but not trimming it at all. Just trimming after it's cooked.

That was the only way my daddy would ever cook a brisket

Direct, to the point, not smashing ingredients & tools around with jump cuts. Bravo good sir; and the meat looks delicious.

ABSOLUTE PERFECTION!!! Well done Dan O!

Texas bbq brisket cooker here. I have never trimmed my brisket. I cooked at round 250⁰ with hickory. I put brown sugar, onion, powder, garlic powder and black pepper on my brisket.

Brisket is trimmed for visual reasons only. Keeping that fat on is great for a juice brisket. I've never trimmed a brisket, and it's better than restaurants who trim theirs or order them already trimmed.

growing up, my dad never trimmed our briskets. now as an adult, neither do I. And if cooked properly, its juicy and savory. Better than any Ive ever had cooked "professionally".

Yoooooooooooooo. That would make amazing sandwiches.

Dan-Os is at Publix now. I remember when this dude was making videos and selling his own. Look at him now. What a champ

I give it a slight trim about 3 days beforehand. Render the fat down Dry brine with salt then mustard. Salt pepper garlic smoke at 205 smoke the rendered fat along with it wrap in foil at 170 pour the fat over the top pull it about 204 set it on the counter for a few minutes to stop cooking before putting it in a cooler to rest 👍😉

I left all of the flavor on my meat and I don’t understand why it tastes so good! 😂

I worked at Gabby's BBQ here in Houston back in high school and I cooked 30 untrimmed briskets a night. We trimmed and split them as we needed them.

I’ve been cooking brisket for more than 40 years just like that, sans the parchment wrap, and they always turn out excellent.

I'm a chef, own a jerky company and make my own line of sauces and rubs. Ever since I found Dan-O's at Sam's I've been using it on my roast chicken, turkey and broiled trout. I start with garlic salt and pepper, a good amount of Dan-O's, and some Bay seasoning. Absutley amazing flavor! Keep up the great work! Live from sweetbelly

I was at HEB and said hey how come you only have brisket that can serve 300 people? I just want 3 pounds. And the butcher picked up a brisket and came back and gave me 3 pounds. Awesome day.

Finally bought some original Dan-o's today. Hopefully it lives up to the videos!!!!

Peoples try and get crazy with cooking briskets, at 62 coming from Texas where you have to know how to cook a brisket as part of manhood low and slow is the only. This absolutely one of the best ways to cook a brisket. Love the seasonings

Thats the best recipe ive seen for brisket ever. Easy as pie, twice as delicious!

This is how my dad cooks his brisket, low and slow, nothing cut off. I dunno how he seasons it but it tastes fkin amazing when it's done.

Best brisket I've ever had did not have the fat trimmed off.

Never trimmed a brisket until I started watching competitive bbq on television. I learned the more a person screws with a brisket the less it resembles the bbq I grew up with.

I love it trimmed, but I also love it if the fat has been properly seasoned-there honestly should be more cooking shows addressing seasoning/cooking the fat on meat, rather than just the meat itself. I buy lamb breast and put it in garlic and lemon pepper in a bag for about three days, then slow cook it. The fat is actually better than the meat!

I worked at a BBQ restaurant and we took them straight out the package and only used salt and pepper... 14 hr smoke and they were ridiculously good!

I'm so glad you did this video. I cringe when I see people damn near all take all of the fat off. That fat gives a unique flavor that's damn good.

I don't know Why I Would like to See Dan have his own Reality Series he Seens Like He Is Funny and Laid Back at the Same Time

Not trimming a brisket only does two things. A, it increases the cook time and B, it stops some of the smoke and seasoning from penetrating as deeply into the meat. Trimming is just a matter of convenience, for the most part. As for "binders," whatever you use doesn't really affect the flavor at all. As a matter of fact, unless the meat is so fry on the surface that the rub .ix won't stick, adding another layer of something just creates another thin barrier the rub must penetrate before affecting the meat. If the meat is moist enough, I'll often skip the binder and just rub the meat well and, if theres time, wrap that up in plastic and toss it in the fridge until the next day, refresh the rub with another layer as it comes up to room temp and then put it in the smoker... The results are amazing. 😊 As for trimming the fat, if you just knock off any. hard stuff and cut a few scores in the fat to let the rub penetrate and get "captured" (ish) by the fat (it's in there fat side up, right?), you'll be just fine, as long as you have the time to let it cook. Good experiment/learning experience! 😀

This man will make anything

Yes sir! That's Texas style!! You betcha it's delicious

Do you have a full video of this brisket being done every step of the way? I would like to see it

Except for the spices, that's exactly how my wife's family does it. Her grandfather ran what was (reportedly) a very popular BBQ place near Brownsville, TX decades ago. He died before she met him, but her mom kept the brisket tradition alive, and now so does she. It's the best brisket. I'm ruined on other BBQ places' brisket.

This is the way to do it. Sure trimming it is nice since you will have less work later if fats not your thing and itll cook quicker. If youre not a pro trimming it is also the quickest way to make shoe leather. Almost everything is great slow cooked and hard to mess up. Where its very difficult to make everything taste good on high heat

People who trim their brisket drink Bud Light.

If only I could afford an 18 pound brisket

It doesn’t get much better than perfectly cooked tasty brisket, that’s for sure! Keep the videos comin’ please.. They’re great

When it comes to brisket, y’all can cook it however y’all like. As for seasoning, less is more. The more seasoning you put on any cut of meat, the more you rob the meat of it’s natural flavor. I keep mine very basic using the holy trinity, SPG-Salt, Pepper, Garlic.

My god why is KZfaq showing me all these cooking videos that look so good

A question that’s been in my mind for years why cut the fat off when you could have THIS

Wow, no trimming at all is a very brave move... 😅

Thanks for not removing the fat, it’s the best

NEVER trim the fat on ANYTHING! That's where all the taste is and what keeps everything moist.

The bottom of the brisket will taste fine... the top part under all the thick fat will be good the fat would keep it moist but the seasoning wouldn't penetrate through the fat cap...

I'm in Michigan and I couldn't believe when I seen your Dan Os seasoning at my Meijers

I haven’t been smoking for long, but the first brisket i smoked. I trimmed a tiny bit of fat and smoked it with the fat side up. I got nothing but compliments on it. 👌

Sriracha as a binder? WOW. Never tried it. May be something for this weekend. Thanks for the tip

While it’s completely up to you on trimming the fat or not but if you’re buying a big vacuum sealed piece of meat I’d recommend atleast cutting off the darker spot. It’s slightly cooked because of the process they use to seal those packages.

This guy is nonchalant with it just happily slinging the crack of the seasoning world on the internet.

JESUS!!! Welp, as long as you have some good ole Dan-Os, you cant go wrong!! Yum Yum save me some lol...

I don't trim my brisket and I LOVE it!

I'm curious on doing a brisket or maybe some other type of meat and smoke it with Gochujang as a binder. Though I would probably try it out on something small just to see if it will allow the smoke flavor to come through before trying it out on a brisket. If you're not familiar with Gochujang it's a fermented chili paste from Korea and has a good flavor profile.

Dude is toasted 😂

Tried Danos in some Mac and cheese and damn near ate the bowl. Its damn good

Agreed there. Keep it all in one piece. It was good enough to cut and rest. It's good enough to cook and rest.

Just now seeing this after doing exactly this to a brisket. Dan-o's and all 😅

All I can hear is maxthemeatguy "low and slow" 😂

Tried trimming the fat off.... Dryest brisket ever. Flavor was spot on, just dry. Learned the hard way, and I say hard as that shit isn't cheap (meat).

The gloss in his eyes says it all 😂😂😂😂😂❤

I trim the point. That way the seasoning sticks to the meat and not the fat. 205f is too low. Go 240 and finish off at 275

Trimming are the best part of the brisket to me So juicy and good

If it smokes long enough I would imagine the excess fat would melt off and should make the brisket much more tender and savory

Omg I can't bloody watch these..... gut urns everytime. That looks like heaven on a grill

It works just fine. Did it at my job everyday for 15 years. I think it’s better.

😂 i used to back in prep school and college. I didn't know any better. I also did my ribs like that too. Almost the whole dorm section would be at my dorm apartment asking for some. I would slow boil my ribs before hitting the grill or oven.

that’s how my dad cooks it stuffs amazing

he knows how to season

Beautiful that’s how I have never trimmed a brisket before cooking it and I’ve been in the business for 25 years and pit master at 2 well established bbq restaurants one of which is a national business

A trimmed brisket has not fat for juices. That's why they have to spray with apple juice to keep it tender. I'd rather natural fat juice flavor than apple juice 100 times out of 10

Was a cook for one of the largest BBQ joints in Iowa. We never trimmed our brisket before smoking. That fat cap scrapes right off after being cooked.

Love your Grilla Smoker!

Thats the only way i do it. Why waste any. It comes out awesome everytime.

The reason you trim the brisket is because a lot of people don't like the hard fat (myself included and I like gristle on my steak.) It's a waste of bark since most people will peel off that top layer of fat.

Who would've thought cooking a brisket with its natural flavor enhancer and tenderizer would be so good. Guessing you cut the bones off your steaks before you cook those too

we use to boil brisket to make flautas. I know it sounds bad but it's great.

I saw Dano's seasoning in my grocery store for the first time yesterday.

He makes it look so good and I don't even eat meat

The best you can do versus the worst you can do with a brisket low and slow, is likely under 10%. So it is all good!

I never trimmed brisket(or anything for that matter). Why would I get rid of such an important part of the meat? Fat is a prized gift of flavor, energy, and nutrients.

I do want sum when they gonna invent the transporter damnit lmao. Looks so good

The wAy he said he wasn't gonna use a knife and then in the outro uses a knife😂😂😂

We used to smoke them whole, rest them, then separate the flat. Best way to do it honestly

I’ve never had any that looks so good🤤🤤🤤

Wow looks incredible!

I never trim a brisket before cooking it, and they always turn out perfect.

I like it a little more pink than that I think I'd cut down to about 18 hours but it looks awesome

You should bine it with honey and mustard one day and some good ol’ DAN-O’S