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Quick Brisket Trim.

Trimming a brisket shouldn’t take more than 5 minutes.

You just need to remove fat that won’t render and remove any very thin or browned meat.

That means you remove most of the hard deckle fat from the meat side. You can leave the rest alone or carve off some of thicker globs.

You’ll also want to remove any of the dried or browned meat from the sides.

On the fat side you’ll want to remove the part that sticks up like a lopsided mohawk - there’s a lot of fat under it that can be trimmed down.

Save that fat and render it down into beef tallow or use in sausage.

Then just try to get the fat cap down to about a quarter to a half an inch. If you have an inch of fat it won’t render and you’ll be left with bark on fat instead of bark on meat.

You don’t have to round off the corners if you don’t want to - but those thin parts will likely dry out and cook a lot faster than the rest.

Save any meat you trim off for burgers, sausage, tacos, or stews.

I’ve been slathering my briskets with just worcestershire sauce lately because it’s easy and adds an umami profile. I use a homemade rub that has more than just salt and pepper. I’ll put it in the description and you can find it at bkyhd.com/brisket.

Brisket Rub
1/4C Morton’s Kosher Salt, 72g
1/2C Coarse Black Pepper, 66g
1/8C Granulated Onion, 28g
1/8C Granulated Garlic, 24g
2t Chili Powder, 5g