Brisket is often considered the crown jewel of barbecue. Known for its rich marbling and connective tissue that breaks down during smoking, a well-cooked brisket is incredibly juicy, tender, and packed with deep, smoky flavor.
To ensure the best results, it’s important to trim away excess fat, especially if you're smoking a whole brisket. While some fat is beneficial, the harder, thicker layers won't render down properly, potentially leaving your meat greasy or chewy. Additionally, too much fat can prevent smoke from penetrating the brisket, reducing its signature flavor.
Essential Tools for Trimming
Sharp boning knife - for precise cuts
Brisket - choose a high-quality cut
Cutting board - A strudy, non-slip surface
Slicing knife - a long knife with a rounded tip
Step 1: Select Your Brisket
The size of the brisket you need depends on the number of people you're serving. A standard packer brisket typically weighs 7kg+ and can serve up to 20 adults.
For the best quality, opt for Prime or Choice grade brisket. If you want an ultra-premium cut, Wagyu brisket is an excellent option.
Lay the brisket flat on a cutting board, ensuring it fits comfortably within your workspace.
Step 2: Rinse & Prep
Remove the brisket from it's packaging, rinse it under cold water, and pat dry with paper towels.
A sharp boning knife is the best tool for trimming your meat, their flexibility allows for smooth, precise cuts through fat and connective tissue.
Step 3: Brisket Structure
Before trimming, it's useful to familiarise yourself with the different parts of a brisket.
Fat cap: the thick layer of fat covering the top
Silver skin: a tough membrane found beneath the fat
Flat: The long, rectangular portion, great for slicing
Point: The thicker, more marbled section, ideal for shredded brisket
If you plan to slice and serve brisket traditionally, prioritise trimming the flat. If you're using it for tacos or sandwiches, the point is best for shredding.
Step 4: Trim the Fat Cap
Lay the brisket fat-side up on your cutting board. Using long, shallow strokes, carefully trim away excess fat, leaving about ¼ inch of fat intact.
This thin layer helps keep the brisket moist while allowing the smoky flavor to infuse the meat. Removing too much fat can lead to dryness, while leaving too much can make the meat greasy.
Step 5: Trim the Underside and Silverskin
Flip the brisket over to expose the underside. Trim away the silverskin, which is tough and won't break down during cooking.
Next, remove any large pockets of fat, cutting until you reveal the bright red meat underneath. The goal is to create a clean, uniform shape that will cook evenly.
Step 6: Trim the Point Ends
Once the surface fat is removed, focus on trimming the point. Unlike smaller knives, a boning knife allows for long, precise cuts that remove excess fat without wasting meat.
Be careful, as not all the fat should be removed. The intramuscular fat (marbling) is essential for keeping the brisket juicy.
After trimming, flip the brisket back over and double-check that the flat doesn’t have too much excess fat remaining.
Step 7: Season Your Brisket
With the fat trimmed, it's time to apply your seasoning. A good brisket rub helps develop a flavorful bark (the dark crust that forms during smoking).
Classic seasoning choices include:
- Black pepper
- Garlic powder
- Fajita seasoning
- Citrus herb rub
Our Sambassadors® BBQ School have a signature rub they use in their classes, try this one!
Massage the seasoning thoroughly into the meat. You can smoke it immediately or let it marinate for up to 24 hours in the refrigerator, wrapped in foil.
Step 8: Discard or Repurpose the Fat Trimmings
Instead of discarding the fat from your brisket, consider repurposing it! You can render it down to make cooking fat, use it for homemade sausage or burgers or add it to potatoes and hash browns for extra flavour! You can also use the drippings to baste the brisket during smoking.
What If You Over-Trimmed Your Brisket?
If you've removed too much fat, don’t worry! There are ways to keep your brisket juicy:
- Wrap it in butcher paper or foil during smoking to retain moisture
- Spritz it with broth or apple cider vinegar periodically
- Let it rest properly before slicing to keep the juices intact
Ready to Smoke Your Brisket?
A perfectly trimmed brisket results in tender, flavorful meat that melts in your mouth. Now that you know how to prepare your brisket like a pro, it’s time to fire up the smoker.
Happy Smoking & Grilling!
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