How to Trim a Whole Brisket
Learn How to Trim a Brisket with our simple guide, complete with visuals and common mistakes, plus the best way to cook it when you’re done!
Ingredients
- 1 whole packer brisket, 12 to 16 pounds
Instructions
- PREP BRISKET: Remove 1 whole packer brisket, 12 to 16 pounds from packaging and pat dry with paper towels. Place it on a large cutting board with the fat cap facing up.
- FLIP AND LOCATE FAT: Turn the brisket so the meat side is facing up. Locate the hard fat layer between the point and flat. This fat will feel firm and waxy.
- REMOVE HARD FAT: Using a sharp knife, carefully trim away the hard fat layer, removing as much as possible without cutting into the meat.
- TRIM SILVER SKIN: Still working on the meat side, remove any silver skin by sliding the knife just under the membrane and trimming it away in thin strips.
- SHAPE BRISKET: Trim thin edges and ragged pieces from the brisket. Round the corners slightly and remove the small “mohawk” piece from the point so the brisket cooks evenly.
- TRIM FAT CAP: Flip the brisket so the fat cap is facing up. Trim the fat down to an even layer about ¼ inch thick across the entire surface.
- FINAL CHECK: Check that the brisket has an even fat cap, smooth edges, and no large hard fat pockets remaining.
- READY TO COOK: The brisket is now ready for seasoning and cooking.
Notes
Make-Ahead: Trim the brisket up to 1 day ahead. Store covered in the refrigerator until ready to cook.
Storage: Keep trimmed brisket refrigerated for up to 3 days before cooking.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before use.
Pro Tip: Trim while the brisket is cold. Cold fat is firm and much easier to cut cleanly.
Waste Tip: Save the trimmings. Fat can be rendered into beef tallow and meat scraps can be used for chili, tacos, or burgers.