Chef Tom demonstrates How to Trim a Brisket. In this tips and techniques video he goes through the different parts of the brisket and his favorite methods for cleaning up the lean meat and point meat. He also recommends boning knives and even gives suggestions on uses of excess fat.
WHAT YOU'LL LOVE
- Trimming from both sides, not just the top. Working the fat cap down first to clear the hard wedge between the flat and point, then flipping to trim the top, means neither side gets neglected before the brisket goes on the smoker.
- The "mohawk" gets called out by name. Identifying and removing that small protruding piece of point meat prevents it from overcooking and turning crunchy during the long smoke — a detail a lot of home trimmers miss.
- A side-profile check keeps the fat cap consistent. Looking at the brisket from the side to gauge the quarter-inch fat layer on the flat is a simple visual trick that beats guessing by feel alone.
- Trimming exposes the point's intramuscular fat on purpose. Removing the fat cap from the point (not just the flat) lets seasoning make direct contact with meat that's already well-marbled internally, rather than sitting on a layer of surface fat.
