Qwick Trim

[Thom Emery]

Its better at peeling the fat off of competition chicken thigh skins
but yes it works brisket

[gcdmd]

This pretty much sums it up, judging from most of the comments here:

Brisket Boss

Rob Wheeler developed the Qwick Trim meat trimmer to make the fat-removing job quicker, easier, and safer for the staff at his barbecue catering company in Hawaii. The team there can trim up to 50 briskets a day.

[HouseHomey]

BOOM!! Smart man you are. And an employer too I'd imagine.

[Omega-Man]

You can read some reviews here: https://www.amazon.com/Qwick-Trim-Br...ct_top?ie=UTF8

[GrillGrate Michael]

I am pretty sure I saw Brian McLarty from 403 BBQ in TX using one. He loved it because it saved him so much time. There is a ton of work involved when you are doing 20+ briskets a day and you are the only one in the kitchen.

[HouseHomey]

I completely agree about the workload, thats why you need to start earlier, have better time management or improve on your Mise.

[JGo37]

I don't see how to 'V-cut' between the flat and point with the trimmer. I'm meticulous. I take my time. I use a fish filet knife on the long outer stretches of fat, a paring knife to finish the outer job, and a somewhat small boning knife for V-cuts and between the flat and point. I try not to lose meat, and to leave a good bit of soft fat to render. Every brisket is unique.

The qwik trim is for the assembly line at the Ford plant, or guys like my brother-in-law, who uses an electric filet knife on Crappie, to make sure he gets 4 ounces out of an 8 ounce filet.

It does make me wonder if I can use a cheese cutter on the long stretches of fat.

When that flat is done, if I'm being watched I class it up using vintage antler to cut the portions.

[EdF]

But you're not missing anything doing it the way you describe!

[JGo37]

If you're in a hurry to trim your one brisket, you're not enjoying it!

[Mr. Bones]

Cool carvin set, amigo!
My family had one awful dang similar, if not th same dang!!!
It usually only appeared on Special Occasions...)

[CandySueQ]

Mike Davis, Lotta Bull BBQ, showed one in his class last year. It's a cook gizmo, but a sharp knife is best I think.

[HouseHomey]

High five my friend!!

[JimLinebarger]

This is the main site for the Qwick Trim and they have replacement blades. It can be used by either hand since it is a pulling action for cutting. I have been looking at this for a while but the unitasker issue keeps coming up and I don't do that many briskets in a year. It wouldn't do the job like Franklin does on his briskets.

[Frozen Smoke]

If they can get a picture of Aaron Franklin using one they will sell a million of 'em!

[HouseHomey]

Tru dat!!

[HouseHomey]

Perhaps for scraping pig skin on a flat surface. What a "Doohickey" this thing is. Just use your knife.

If you can not, have arthritis, repetitive motion issues, unskilled employees, or factory type prep people I can see a use.

other than this "what they said." 👆👆👆

Mr. Bones if you ever where out those knifes... the next one is on me, your choice.

[Potkettleblack]

I dunno that I’m ever gonna cook enough briskets to get really good at trimming them. But, as a result, I don’t have a genuine need for a tool that is used for fat cap removal. I have a nice boning/filet knife that I got when I worked at the Viking store, and it works for all my meat detail needs. If it ever needs replacement, will either go Rappalla or return/upgrade. So many uses for a thin, flexible knife.

[Spinaker]

Whelp, I just got the confirmation. This little gimmick is on the way to Minnesota. The Global Boning knife and my Rapala fillet knife are going to take a rest this weekend. We will see where this goes..........who knows, I might end up loving this thing.

[EdF]

We look forward to your assessment.

[smn1285]

Were you able to give the QuickTrim a spin yet?

[Spinaker]

smn1285 Oh yeah! It actually worked pretty well, especially on the flat and making sure the fat cap was uniform. It also makes removing the silver skin on the flat really, really easy. That is where is did a great job. It did not do so well on the fine work around the point, the deckle and some of the end trimming on the flat.


I will definitely be using it next time I do a brisket. I will be curious to see how long the blade stays sharp, it seems a little cheap but we will have to see.

[Mr. Bones]

That's one helluva Suh-Weet lookin brisky, Brother!!!!
Reckon that'd be th SRF ya spoke of, previous?

[smn1285]

Wow. Very nice! I am a sucker for kitchen gadgets and this one seems worth it based on your personal review. They sell replacement blades, but, yes, it would be interesting to see how long the 1 blade will last.

[Spinaker]

You know it Bonesy! Mr. Bones

Yeah, it makes things easier, for sure. I am not saying it is going to blow your mind, but I find it handy. smn1285

[STEbbq]

I love my Qwick trim ( https://qwicktrim.com/ ). It is one of the best purchases I've ever made. It makes trimming the briskets so much easier and it is fun to use. I would say it cuts the effort involved and time in trimming up your brisket by 2/3rds, especially for those 5am brisket trimming sessions. I also think it reduces the intimidation factor for any brisket newbies. I know I was concerned about trimming my briskets well, and this makes the job easier. I just can't say enough good things about it.

I recognize this is an older thread, but I really feel like this little device deserves a bit more recognition for the excellent job it does.

[JimLinebarger]

It has been on my "possibly get" list for a year or so but am concerned about cutting depth and the control if the blade decides to dig in. Watching videos makes it seem ok.

[STEbbq]

It has been on my "possibly get" list for a year or so but am concerned about cutting depth and the control if the blade decides to dig in. Watching videos makes it seem ok.

You can cut as deep as you want, but you may need to slice several times to take off little slices at a time versus taking a chunk out with one slice of the knife. Control over the blade is excellent and if it does dig it, you can wiggle it out and take a few thinner slices to work past the tricky bit.