How's my trim look?

[ctom87]

Brisket savants, how does my trim look? It is something I find hard to complete successfully. I always feel I did it incorrectly. This one feels like my best. What do you think?

[bow newby]

Remove as much of the fat in the middle as you can. Just becomes very tough as you cook. It’s below the high area on the thick part of your brisket on the right

[curtintex]

Wrong thread. Sorry!


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[Muskles]

Outside looks good. Cut in a V down the inside part to remove the inside fat. It will look funny at first, but will make sense if you go buy a trimmed one at the grocery store.

[txtimetravler]

…..is this a before and after pic?

Did you leave some fat on the outside?

[ctom87]

Both after pics, just flipped it fat side up and down.

[Muskles]

This is the part you need to remove. Just cut along both sides of the fat. I actually prefer some fat on my brisket, and wouldn't have trimmed as much as you already have, but an actual trimmed brisket doesn't have the fat that I've pointed out.

[hero_moneybags]

Wrong thread. Sorry!


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The proper trim will provide hours and hours of enjoyment for the OP 😁

[Kong]

The proper trim will provide hours and hours of enjoyment for the OP 😁

Nah, maybe 10 minutes and it’s time for a nap

[AntlerCollector]

Nah, maybe 10 minutes and it’s time for a nap

9 minutes begging and 1 minute enjoying before that nap.

[Snowflake Killa]

9 minutes begging and 1 minute enjoying before that nap.

No ****

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[Jon B]

Ummm....I think I was expecting something else.

[HogHunter34]

Another derailed thread. Send it to PACE to debate it out for the minutemen

[Duckologist]

Can have that fat?

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[panhandlehunter]

You trimmed off $30 worth of brisket. I trim a little off but don’t go overboard with it.