Simple Brisket Trim

Brisket is the most intimidating cut of meat to smoke. It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it.

When trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.

I start on the fat side and cut off Mohawk with a 6” boning knife. I trim one long side and round off that corner and then do the same on the other side.

I then trim down the fat cap as needed. I’m only looking to trim anything that is hard or thicker than a half an inch. When we say aerodynamic, we just mean smooth corners and edges so the smoke can envelop the whole thing evenly.

I then flip it over and take out the big chunk of deckle fat.

And then switch to a longer knife to trim off any fat globs from the meat side.

I finish by cleaning up the edges.

That’s really all there is to it.

I use the same process every time I trim a brisket and try not to spend more than 5 minutes on each one.

You can find all the gear and meat I use on my gear page: https://backyahdbbq.com/gear

You can order the Creekstone Farms Brisket from CrowdCow here: http://shrsl.com/4dsa0 - Use code BACKYAHD15 for 15% off.

Brisket: ‪@CreekstoneFarms‬ from ‪@CrowdCow‬
Prep Tub: ‪@dripez‬
Knives: Hammer Stahl

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