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?
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
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.
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.
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