Trimming brisket - Silly Bubba Style!

Trimming a brisket isn’t just about looks—it’s about flavor, bark, and burn prevention. Sharp edges and thin corners don’t just dry out, they burn up, leaving bitter bites and wasted meat. In this video, I break down a prime brisket step-by-step and show you exactly how to shape it for even cooking and beautiful bark. Whether you’re smoking your first brisket or leveling up your backyard game, this trim can make or break your final product. Let’s get that brisket looking (and tasting) right!

Silly Bubba's Gourmet Seasoning Salt:

• 3 Tbsp Fine Sea Salt or Popcorn Salt

• 2 tsp MSG (optional)

• 1 Tbsp Garlic Powder

• 1 Tbsp Onion Powder

• 2 tsp Sweet Paprika

• 1/2 tsp Smoked Paprika

• 1/2 tsp Ground Celery Seed

• 1/2 tsp Dried Thyme

• 1 1/2 tsp White Sugar

• 1/2 tsp Ground Mustard

• 1/2 tsp Black Pepper

• 1/4 tsp Cayenne or Chipotle

• 1/4 tsp White Pepper

• 1/2 tsp Citric Acid or Lemon Zest Powder

• 1/4 tsp Mushroom Powder (optional)

• Then Add These to Make It a Brisket Rub:

• 1 Tbsp Coarse Black Pepper (16-mesh)

• 2 tsp Smoked Paprika

• 1 tsp Ground Cumin

• 1 tsp Ground Coriander

• 1 tsp White Pepper

Optional: 1/2 tsp Ground Mustard or Espresso Powder