
How to Trim a Brisket the Right Way
Brisket can be daunting for those without experience. Allow us to impart some know-how so you can produce a tender and juicy brisket that will make your guests rave!
This guide, will walk you through how to trim a brisket so you can start on your masterpiece.
Brisket Basics
A brisket is a cut of beef from the breast or lower chest.
The brisket has two parts: the flat and the point. Lean meat and fat compose the flat, which lies over the cow’s ribs. Marbled fat and rib meat compose the point, found between the ribs.
Brisket is a popular cut of meat for smoking and slow-cooking.
Tools Needed for Trimming Brisket
You will need a few basic tools to trim a brisket. These items apply to most recipes and would be a great addition to your kitchen supplies:
Powder-free nitrile gloves
You must wear gloves when trimming the brisket, as the meat can be slippery, and you don’t want the juice to get on your skin. Nitrile gloves are a good choice because they are strong and don’t tear easily.
A sharp chef’s knife
You will need a sharp knife to trim the meat properly. We recommend the chef’s knife, which is a versatile, all-purpose knife perfect for this task.
Wooden cutting board
Briskets are large, bulky cuts of meat, so you will need a sturdy cutting board to help you maneuver them. A wooden cutting board is a good choice because it is durable. You can also use a butcher block.
Kitchen shears
You will need a pair of kitchen shears to trim the fat off the brisket. Kitchen shears are handy tools for various kitchen tasks, including brisket trimming.
Steps for Trimming a Brisket
Now that you have the tools let’s go through how to trim a brisket.
Step 1: Pick your Brisket
Let’s begin by selecting your brisket. You desire a brisket large enough to endure the heat but not one so large that it would overwhelm your cooker.
Therefore, a good idea is to get a brisket weighing between 15 and 17 pounds. Look for one with the greatest amount of marbling in the flat. Don’t hesitate to examine the brisket and even ask if the meat department can bring out any other cuts for you to choose from.
Step 2: Give it a Rinse & Choose Your Knife
Once you have your brisket in hand, give it a good rinse to remove any surface bacteria.
Now, you must determine which knife to use for trimming. You want a sharp knife so that you can make clean cuts. The chef’s knife is a great option for trimming a brisket because it is sharp and has a curved blade that is perfect for slicing meat.
Step 3: Plan Your Cuts
Now that you have your knife, it’s time to plan your cuts. The goal is to remove as much fat as possible while preserving the whole brisket’s shape. You will want to trim the softer fat off the point and the flat.
You can also trim some of the fat from the side of the brisket slices. Remember to leave a thin layer of fat on the raw meat to keep it moist while cooking.
Step 4: Trim the Underside of the Brisket
The fourth step in brisket trimmings is to remove the soft fat from the underside of the meat. You can trim the soft fat with a sharp knife or kitchen shears. Trim the excess silver skin and fat from this side of the brisket, then discard it.
Step 5: Remove the Fat
Trim the marbled fat on the point to produce a leaner, more tender cut. Cut the fat into thin strips with a sharp knife, being careful not to cut into the meat itself.
Once you have removed most of the brisket fat, go over the surface of the brisket with a paper towel. This gets rid of any remaining fat or moisture. Wiping away this moisture gives the meat a crispier crust when cooked.
Step 6: Square the Brisket
The next step is to square the brisket. Trim the thin, pointed end of the meat to square the brisket. Cut a long, thin strip off each side to square up your BBQ brisket. Don’t cut too deep; you will cut into the meat itself.
Then, turn the brisket so that the thick layer is facing up. Trim off the excess hard fat from the top of the meat until you have a nice, even surface. Once you’ve finished smoothing and matching up the sides, continue working your way back to the ends.
Step 7: Trim the Skin and Remaining Fat
Remove any of the thick, glossy skin or remaining large fatty fragments with your knife. The goal is to have a tidy and well-shaped piece of meat with no excess fat or skin. Be careful not to cut too deep, as you can easily pierce the meat and lose moisture.
Step 8: Trim the Fat Cap
Pick it up and turn her over to expose the fat cap again. For the next portion, I like to stoop over and get eye-level with the subject. This is where a sharp knife and good gloves become your friends.
The fat cap is the thick, fatty membrane covering the brisket’s entire top. To achieve a crispy crust, trim the fat cap to around 1/4-1/2 inch thick using your super-duper sharp knife.
Step 9: Season the Brisket
Now that your brisket is trimmed and ready to go, it’s time to season it. Sprinkle a liberal amount of your favorite rub over the entire surface of the meat. You can use a commercial rub or make your own. Be sure to season both sides of the beef brisket.
Step 10: Let it Rest
Once your brisket is trimmed and seasoned, it’s time to let it rest. Wrap it in plastic paper and place it in the fridge for a few hours or overnight. This will help the flavors to absorb into the meat.
When you’re ready to cook your brisket, remove it from the fridge and let it come to room temperature. This will help ensure that brisket cooks evenly.
Bottom Line
Now that you know how to trim a brisket, try your hand at this delicious and tender cut of meat. With a little practice, you can produce a beautiful and perfectly trimmed brisket every time!