00:00C'est mon corps, et c'est 31 1⁄2 pounds.
00:11C'est pas mal pour, comme, bbq, cardio, on peut-être un peu, mais ouais.
00:23All right, let's get this massive brisket out of the package.
00:27This thing was big, and it had all kinds of crazy things going on with it, arteries and veins coming
00:31out of it.
00:32I just ripped this one right off, just a nice hanger.
00:35So we got rid of that.
00:36Now to trim it, I go fat side down when I'm smoking it, and so this is considered the top
00:41side for me.
00:42I'll trim all that fat and silver skin.
00:44That way I get the maximum bark possible, exposing as much meat as possible.
00:49So since that's trimmed up, we'll start working on the sides.
00:53The sides have some really thick fat and some discolored meat.
00:55So I'll start trimming that up, exposing the meat on the sides so we get that side bark and get
01:02rid of that discolored beef.
01:03Not that you've got to trim that off, but I prefer to.
01:06Clean that up, get rid of that deckle, which is right here.
01:09It's very thick fat that won't render.
01:10Clean that up nicely.
01:12And then I'll actually start moving towards the front.
01:15This is just preference.
01:16I like to round off the front edges and trim off any thin pieces.
01:21You can see how thin that is.
01:22I'm going to remove about two inches of that all the way down.
01:25Save that for grind.
01:26You can make a burger out of that.
01:28But it's going to overcook anyways, so we take that off.
01:31Now where the point is on the backside, we're just going to do the same thing.
01:34Clean up that discolored meat, get rid of that hard fat, and we're just making this thing as aerodynamic as
01:40possible.
01:41Yeah, and we've got a bleeder.
01:43That's what I'm talking about.
01:44This thing had all kinds of things going on with it.
01:46But trimmed it up.
01:47The bottom's real easy.
01:48Cut the fat to a quarter inch thickness.
01:51Remove that mohawk on the bottom.
01:53And that's it.
01:55Flip it back over, and you're ready for a nice long smoke.
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