How To Trim A Brisket

Sliced Brisket

Brisket is one of the yummiest pieces of meat. You can cook it in many ways, of course the best way is to smoke it though. Before cooking, you need to trim the fats so that you can make a delicious brisket. Don’t know how to trim down the fat parts? Don’t worry, we’re about to go over it step by step below.

Steps to Trim the Fat Cap off a Brisket

The following are the steps to cut all the unnecessary fats off the brisket to make it healthier and tastier.

Step#1: Bring Your Brisket & Choose Your Knife

Choose brisket according to your choice. Do you like to buy a big one or a small one? It’s best to trim the fat as soon as you get home but you can put it in the freezer until the day before you need to cook it. Toss it on your kitchen counter a night before you want to cook, and then rinse it. Let it dry.

Meanwhile, think which knife will be best to cut out the fat? Although you can use any knife, the boning knife is best for this task. Just make sure that the knives you are using have good blade length.

Step 2: Plan Brisket Cuts

Toss the brisket on your cutting board. Usually, there are two sides of brisket: flat side and point side. The flat side, as the name suggests, is the one that has a flat surface. The point side has an uneven or rough surface. You need to start the cutting process from the flat side to the point side. You will see different kinds of fats. Some of them look like a leather skin, others are little waxy, and the rest have a softer and delicate look. You can never render down the first two kinds of fats.

No matter how much you cook, the big chunks or thick surfaces of fats cannot render down. And of course, you don’t want to eat them either. Leaving these parts of the fats means you have to cut them after cooking, and also, you will need a greater cooking time for your brisket. This is because greater mass takes a longer time to allow the heat to penetrate into the meat and get it to the temperature you want.

Step#3: Start Trimming

Okay, it’s time to free the brisket from fats. Make shallow cuts with your chosen knife in a parallel position. Try to make a long cut to hold the fat from your left hand, which allows you to cut the remaining fats with much ease. Don’t forget to start cutting from the flat side and take it to the point side.

You can accidentally cut the meat in some parts, but try to keep the cuts shallow. You will see some left fat parts on the areas that you have cleaned, which are delicate fats. According to the general rule, you can let ¼ inch of fat on brisket if you don’t want to trim the entire fat from it. Don’t forget that smoke or seasoning can never penetrate more than the ¼ inch. So, if you are thinking of making your brisket flavorsome and delicious, you need to trim out most of the fat layer. While you are trimming the fats, put them in a trash bowl.

Step#4: Remove All Fat

Continue your trimming task from the flat side to that point side. You will find waxy fat parts on the point surface. Yes, you need to be patient; this task will take time.

When you have finally completed the trimming, examine the point and flat parts of your brisket, and check the direction the grain on meat is running. When you slice it, you will need to do that across the grain so that you have nice and tender slices. Moreover, you will also get an idea that the grain of flat and point areas are not the same. This is the reason why people separate the flat and point areas after cooking.

Step#5: Slice out the Point End Fat

Once you have cut all the fat from the flat part, there is another area you need to focus on. You will notice a big chunk of fat present at the end of the point part, but it is partially separated from both flat and point surfaces.

You need to trim out that part as much as possible. This is a place where you will surely need a boning knife with a good blade as you have to use vertical cuts to detach it from the brisket.

Step#6: Time to Admire Your Work

Okay! After all these efforts, you surely need to pat yourself. Before turning your brisket to do the task on the other side, see how smoothly you have cut down the fat. Be thankful that you have made your cooking time easy by cleaning all the inedible fat.

Step#7: Turn & Do it Again

Flip your brisket and repeat the process on the other side. You will immediately note which part you need to trim down deeper and where you need to use shallow strokes. Not to mention, you will surely trim down this area more neatly than the one before. Don’t forget to remove the chunk of fat on this part, just like you have done before.

Just be careful, and follow the same procedure. Don’t try to hurry. Go slow, and you will not go wrong.

Step#8: Season Your Brisket

Removing all the unnecessary fat from the brisket saves your 4 to 6 hours of cooking time, which is pretty great. Yes, the cooking time will also depend on what temperature you will cook at. But now you don’t have any constraints and can cook your brisket on its actual time. You can easily season or rub your meat to make it ready for cooking.

Step#9: Throw Excess Fat

You can use trimmed fat in making sausages by grounding them. Of course, you will have to make sausage in your home to use fats. But if you are not making it, then this excess fat is no more than trash. Throw it out.

Wrapping It Up

Now that you have learned to trim the fat parts from your brisket, you can easily cook mouthwatering and tasty brisket for you. Just follow the instructions closely, and then you won’t face any problems.

Leave a Reply

Your email address will not be published. Required fields are marked *

Share on facebook
Share On Facebook
Share on email
Share With Email

Other Posts You May Like

beef jerky

Smoked Beef Jerky

Beef jerky is a great snack for any occasion. There’s only one problem with it. If you buy it from a store you will pay close to an arm and a leg for it. Making it yourself won’t only save you money, in my opinion, it tastes better too and it’s not as hard as you might think. We’re going to go over everything you need to know about how to make your own beef jerky and give you one of the best smoked beef jerky recipes around.

Read More »
lump charcoal direct girlling indirect grilling

Direct vs Indirect Heat For Grilling

Who doesn’t love grilling with some friends or family on a summer weekend? Good food and good friends are what grilling is all about. There are two different methods for grilling that not everyone is aware of. In order to get the most out of the food you are grilling and to get the best taste, you need to know the difference

Read More »
slicing beef brisket

Tri Tip vs Brisket

Tri tip vs brisket, they are two cuts from beef that went from relative obscurity to the main course in a lot of people’s dinner in a short amount of time. It’s no wonder either, they are both delicious when cooked right. At first glance, it might be hard to tell the difference between the two, besides maybe their size but once you get to know the two different cuts and their characteristics, you’ll be a pro in no time.

Read More »
steak brine

Dry Brine vs Wet Brine

Brining is a pre-refrigeration era method for preserving meats that would get a unique flavor and feel. Now, the two variations, i.e., dry brine and wet brine, have made brining almost mandatory and a whole new pre-cooking style in your lives.

Read More »
cooked bbq chicken pizza with bacon on traeger smoker on cutting board

Smoked Pizza BBQ Chicken With Bacon

Who doesn’t love pizza? I mean I’m sure there are some people out there who don’t but I don’t know any of them. The thing about pizza is you can pretty much put any sauce and topping on it and it’s going to be amazing and there are a ton of combinations.

Read More »
Tri Tip Steak Beef

Smoked Tri Tip

Since tri tip is a larger cut of meat, I think it is easier to cook than most other steaks. You have to worry less about over cooking it like you would a ribeye or new york strip. There are a ton of recipes out there that call for brining the tri tip before you put it on the smoker and then call for you to sear it after it has been on the smoker for a while but I think those are just unnecessary steps that add time and opportunity for you to over cook it.

Read More »