3.99/lb is a great price around here for an untrimmed brisket and while I’ve bought a number of whole briskets the last few years, I’ve only trimmed a few letting the butcher do it for me.
I decided to do it again myself this time because I’ve gotten a number of them back where I felt they trimmed way too much.
How much of the fat do you folks generally take off? Down to a 1/4 inch? 1/2?
by Extension-Path-2209
6 Comments
Good luck!! I’m here for the tips and tricks too, very new as well to trimming briskets. I’ve seen you should aim for 1/4”. Now, do you need to get out the laser level and digital calipers, probably not haha. If you have time, toss it in the freezer for an hour or so prior to trimming. A VERY cold (semi frozen) fat cap will trim much more easily than a fridge cold one.
Report back and let’s see how it looks!!
On the meaty side, I take all fat and silver skin off. I don’t take all the fat off that separates the point and flat though, you’d have to dig a ton out to do that.
On the fatty side, I trim it to about 1/4 inch.
If you’ve not checked it out, Chud’s BBQ, Smoke Trails BBQ, and Mad Scientist BBQ all have REALLY GREAT video tutorials on how to do it well.
https://backyahdbbq.com/foolproof-brisket-trim/
Save the fat. I use it when I’m making fresh ground lean cuts of meat.
[Meat Church brisket trim video.](https://www.youtube.com/watch?v=MTc5VAgZKLE)Also check out their pellet grill brisket recipe. You can render the tallow while you smoke the brisket.
That poor poor cutting board lol. Mine is too small too! Time for an upgrade friend