How to Trim and Cook a Texas Brisket | BBQ Recipe

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be tailored for lower sugar.

Introduce the brisket and mention it's a certified Angus Prime.

Discuss the size of the brisket (19.12 lb) and preference for Angus over Wagyu due to fat content.

Explain the different parts of the brisket: the point (where burn ends come from) and the flat (where slices come from).

Flip the brisket over to level the surface for cooking.

Use a 6-inch Victorinox boning knife to trim the brisket, removing excess fat and creating a level surface.

Switch to a scimitar knife for better trimming.

Trim the hard fat from the back of the brisket, explaining that it should be removed for better seasoning penetration.

Make small cuts to avoid removing too much meat at once.

Trim any browned areas from the brisket packaging.

Round off any pointy parts to prevent drying out during cooking.

Continue trimming the goody fat from the brisket, emphasizing the importance of a sharp knife for this task.

Cooking Techniques

Equipment Needed

Spice Level: