How to Trim a Brisket

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Remove hard fat from the brisket, guiding with your hand underneath.

Trim excess fat from the meat side, leaving some softer fat that will render during cooking.

Even out the rough edges on the meat side, cutting about a quarter to half inch in places.

Trim the thin corner of the flat to ensure even cooking, but be mindful of not cutting too much off.

Flip the brisket over to the fat side and assess the fat thickness.

Start trimming the connective fat between the point and the flat to make the brisket as flat as possible.

Even out the fat on the side, leaving about a quarter inch of fat for flavor.

Trim any hard fat that won't render well during cooking, ensuring the brisket is minimally trimmed for backyard cooking.

Cooking Techniques

Spice Level: