How to Trim a Brisket
A packer brisket straight from the butcher is bulky and uneven. Without cleaning it up, you'll end up with pockets of gray, unrendered fat and burnt, ragged edges that nobody wants to eat.
Cold meat is easier to carve.
Keep the brisket in the refrigerator until the very second you are ready to trim. Warm fat is greasy and slippery, making it dangerous to navigate with a sharp knife.
- 10-inch boning knife
- Large cutting board with a juice groove
- Paper towels
What goes in.
- 1Full packer brisket (12-16 lb)
Separating the point from the flat
Locate the thick layer of fat running between the point and the flat muscles. Use a sweeping motion to remove it, creating a smooth transition rather than a sharp cliff, which helps the airflow in your smoker.
The method.
Trim the fat cap
Flip the brisket fat-side up. Use your knife to shave the fat down to a uniform 1/4-inch thickness. You are looking for a smooth surface; if you leave thick mounds, they won't render and will block the smoke.
Remove the hard fat
Flip the brisket over to the meat side. Find the large, hard pocket of white fat at the end of the brisket. This fat is waxy and will not soften during a long cook, so carve it out completely until you see meat.
Square the edges
Trim away the thin, jagged edges of the flat. If these edges are too thin, they will dry out and turn into beef jerky long before the rest of the brisket is finished.
Clean the membrane
Look for the white, translucent layer of silverskin on the meat side. Slide your knife tip under it and pull it off in strips. Silverskin prevents smoke and rub from penetrating the meat.
Other turns to take.
Competition Style
Trim the brisket into a perfect oval shape to create a uniform, symmetrical appearance that yields consistent slices.
When it doesn't go to plan.
Always pull your knife toward you; never push, as that increases the chance of slipping.
Keep your knife blade razor-sharp; a dull blade will tear the meat instead of slicing through it.
Save the trimmings to grind for burger meat or to render into tallow.
The ones that keep coming up.
Should I remove all the fat?
No. A thin layer of fat acts as a shield for the meat during the long hours in the heat. Leave about 1/4 inch.
How do I know if I've trimmed enough?
Run your hand over the meat. If you feel any hard, rubbery patches, trim them down until you hit soft muscle tissue.
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