One step that separates good brisket from champion brisket is proper trimming. While it’s possible to get solid results without trimming a brisket before putting it on the smoker, taking that extra step will reduce cooking time and provide a better result by reducing the fat cap to a more reasonable thickness.
Those large fat caps that briskets are often sold with prevent both seasoning and smoke from working their full magic. Rub binds much better to a well-trimmed brisket, more of the surface area gets smoke exposure, and the whole cut presents better when fully cooked sans excess unrendered fat.
In Chef Tom’s video demonstration on how to trim a brisket, he’ll share tips and techniques to demystify the brisket-trimming process. Feel free to keep scrolling for:
- Helpful Tools for Trimming Brisket
- How to Select a Brisket
- Step-by-Step Brisket Trimming Instructions
- Uses for Brisket Trimmings
- Smoked Brisket Recipes
4 Helpful Tools for Trimming Brisket
1) ATBBQ Nitrile Gloves - Where Safety Meets Convenience
Not only are nitrile gloves great for preventing cross-contamination while guarding against guests who may have latex allergies, but they are especially handy when handling beef fat, which tends to be greasier and more challenging to clean up than that of other meats.
2) Cangshan Kita 6in Boning Knife with Sheath - Classy Craftsmanship
This lightweight, durable, and versatile knife is a valuable addition to any kitchen. Hand-sharpened by highly skilled artisans, its X-7 proprietary steel blade has a hardness rating of 61±2 on the Rockwell C Scale, making it great for trimming brisket and a variety of other kitchen tasks.
3) Boos Block R02 Maple Cutting Board - Big Enough For Any Brisket
Measuring 24" x 18" x 1.5", this fully reversible cutting board can hold even the largest briskets. Researchers at the University of Illinois found that when used with the Boos Block Mystery Oil and Board Cream, this cutting board not only reduces bacterial adhesion but also absorbs any remaining fluid into the wood fibers, where the naturally occurring enzymes in the Northern Hard Rock Maple kill any remaining bacteria.
4) LEM Products #8 Big Bite Meat Grinder- New Life For Brisket Trimmings
More on this below, but a quality meat grinder is a must for turning brisket trimmings into ground beef or sausage. The Big Bite Meat Grinder is a quiet 0.5 horsepower power unit that is easy enough for beginners to use and powerful enough for experienced meat handlers. It also comes complete with a bevy of accessories to assist in an array of grinding and stuffing tasks.
How to Select a Brisket
Look specifically for a whole (sometimes labeled a “packer” or “full-packer”) brisket. Find a cut with reddish pink meat and a white fat cap, as grey meat or yellow fat can be signs of quality issues or sub-par processing.
Our favorite is the USDA Prime Whole Brisket from our friends at Creekstone Farms because their all-natural premium offerings are always beautifully marbled. Those flecks of white fat within the meat enhance juiciness, flavor, and tenderness.
Step-By-Step Brisket Trimming Instructions
Step 1: Remove Chilled Brisket from the Refrigerator
Chilled fat is firmer and more straightforward to cut. As fat gets to room temperature, it becomes softer, slipperier, and more challenging to trim with precision.
Step 2: Examine the Brisket
A whole brisket consists of two muscles: the long, thin, and lean flat and the thick and fatty point. Identify the fat cap—a layer of fat about one inch thick—and place it fat side down on the cutting board.
Step 3: Remove the Hard Fat
With the fat cap down, trim and remove the giant hunk of hard fat on the bottom side of the brisket. This fat sits between the flat and point muscles at the back edge of the flat muscle.
Step 4: Continue Hard Fat Removal
With the fat cap up, trim and remove as much of the hard wedge of fat on the top side of the brisket that sits just below the “mohawk,” or the small section of meat that protrudes at the top of the point muscle. The mohawk can also be removed, as it’s a small piece of meat that will overcook and get crunchy during the cooking process.
Step 5: Shape the Brisket
Square up the outer edges of the brisket, removing any grey meat and exposing the red meat underneath. Also, trim off the thin corner of the flat meat that tapers to a thin low spot.
Step 6: Form the Brisket Point
Next, still working with the fat cap up, trim the hard fat and thin, soft layer of fat from the point muscle (the thickest end of the brisket). This will expose the point meat, filled with intramuscular fat, and allow the seasoning to attach directly to the meat. As you trim from the thickest part of the top of the brisket toward the thinner end, remove the layer of fat cap from the point meat, but stop when you get to the flat.
Step 7: Identify Where the Brisket Muscles Meet
You should be able to identify where the point meat terminates in a thin layer over the flat. You can also see where the two muscles meet by looking at the brisket from the side and identifying the fat layer that runs between them.
Step 8: Trim the Brisket Flat
From there, trim the fat cap on top of the flat meat to about 1/4” thick. Again, use the side profile view to estimate how much fat is left on top.
Step 9: Trim the Bottom Side of the Brisket
Finally, flip the brisket over so the fat cap side is down. Trim any large chunks and hard fat from the bottom side of the brisket.
Uses for Brisket Trimmings
Throwing away brisket trimmings can feel downright wasteful. Fortunately, Chef Tom has several practical and delicious ways to repurpose the meat and fat that don’t make it onto the smoker for the main event.
Classic Beef Chili with Ground Brisket—Ground brisket is tough to beat as a chili base. Chef Tom’s recipe adds smoked beef sausage for good measure, which ambitious cooks can also make from ground brisket trimmings.
Cowboy Brisket Burger—Those who prefer to eat their ground brisket with their hands instead of a spoon will love this Western take on an American classic. American and pepper jack cheeses, bacon, smoky mustard grilled onions, and cowboy sauce are the perfect accompaniments to these juicy ground brisket patties.
Carne Asada Tacos - Admittedly, we’re cheating a little here because Chef Tom’s recipe calls for Creekstone Farms prime flank steak. But you could sub in brisket meat trimmings conveniently on hand to make some mean tacos.
Beef Tallow - “Tallow” is a fancy and palatable name for rendered fat. Its high smoke point makes it useful as a high-heat cooking oil, and it’s also proven effective in seasoning cast iron cookware. Outside the kitchen, beef tallow can be used in skincare products or to prevent rust on metal tools.
Smoked Brisket Recipes
Once your brisket is trimmed and ready to smoke, check out Chef Tom’s extensive library of brisket recipes. The guy is a true brisket aficionado. Some of our favorites include:
