Trimming is essential to getting the perfect smoke on your beef brisket. This step by step guide will teach you all you need to know on how to trim a brisket.
Trimming a Brisket
Wilkommen to Hey Grill, Hey for part 2 of #BRISKETWEEK! Hopefully you read Brisket 101 and have learned a little bit about what a brisket is, what types of brisket are available to you, and the best resources to get your hands on one! Now that you know enough to get you started and (let’s presume) you have a fabulous 12-14 lb packer brisket of your very own it is time to talk about how to trim a brisket!!
Trimming is an essential part of any brisket because it affects the entire cooking process. Too much fat on top? You won’t get a good bark or enough smoke penetration in your meat. Pieces of the flat that are too thin or too thick? There will be uneven cooking and you’ll end up with dry spots and burned edges. Dangling pieces of meat or fat leftover from the butchering process? Crisp and charred chunks that you’re just going to have to throw out anyways. Have I made my point yet??
If you can’t tell, I think trimming is a crucial step in the brisket game, so do it well! How you trim your meat affects how it cooks and ultimately how well it is sliced and served (more on that later this week.) Don’t stress yourself out about it though! If you trim a little too much or not enough, guess what? Your brisket will turn out just fine. Just take notes and try again. I didn’t trim the perfect brisket my first time and you probably won’t either. But if you do… well just shut up about it because you’re a show off and you’re making everybody else feel bad. Kidding. Kind of.
So now that I have made you sufficiently nervous/excited/self confident let’s get down to business! Your brisket will come wrapped in big plastic packaging. You’re going to need a huge cutting board (OK fine, I need a huge cutting board as my biggest cutting board could barely contain this bad boy). Remove the plastic packaging and take a look at your brisket. You’ll see a large layer of fat (called the fat cap) across the top of your brisket. Flip it over (easier said than done, HA!) You’ll see mostly exposed meat with some silver skin and another large knob of fat. The long, thin, rectangular side of the brisket is your flat. The knobby, muscly, angular end of the brisket is your point. Grab your favorite knife. It should be about 7-8 inches long and super sharp! It’s time to trim!
STEP 1- Start by trimming a long thin section off of each side to square off your brisket. When it comes to trimming, don’t get crazy and start hacking stuff off. Be a minimalist first, you can always take more away but you can’t put meat back on. Once your sides are smooth and uniform, move to the ends. Your point will look really knobby and absolutely NOT uniform. This is OK. Trim off any excess or loose pieces of meat or fat that could burn during the cooking process.
STEP 2– Look at the point. You’ll see a large, almost moon shaped, piece of pure fat. Using your free hand, work your fingertips into the inside edge of that fat piece. Lift it up while you slide your knife in between the brisket and the fat. Work your knife back and forth (in a sawing motion) while simultaneously lifting the fat piece with your hand. Once you’ve removed the majority of this large piece of fat, use your knife to level it off with the rest of the brisket. You don’t need to cut this whole chunk of fat out of the brisket and leave a crater. Most of this will cook down and melt away, but you want the uniformity across the bottom of the brisket for better cooking. See picture above!
STEP 3- Now use your knife to remove any of that that thick shiny looking skin and also any remaining large fatty pieces. Head to the flat and trim the corners so they are a little more rounded. This will prevent those corners from drying out, crisping up and burning. You did it!! The under side of your brisket is well trimmed and beautiful like the picture below!
Step 4- Pick that beauty up and flip her over so the fat cap is again on top. I like to kind of hunch over or squat (leg day!) and get on eye level with my brisket for this next part. Using your super duper sharp knife, trim the fat cap down to approximately 1/4-1/2 inch thick. This is not exact science, but by looking at your brisket from the side, you can start to see where the fat is thicker and needs a little trimming and where it is thin enough to let it be. I also pay attention to my beautifully squared sides because sometimes flipping it can redistribute weight and now they are not so square anymore.
Step 5- Give your brisket an extra once over with your eyes and feel it with your hands. It should look fairly uniform at the flat, and well trimmed without any weird pieces that could easily burn sticking out at the point. You got it?! Way to go!!! Share any questions you’ve got in the comment section or tag me in your brisket trimming success on Facebook, Instagram, or Twitter!