Brisket Trimming 101

Tips, Tricks, Q and A for Cooking Techniques
Post Reply
User avatar
alleyrat58
Administrator
Administrator
Posts: 586
Joined: December 28th, 2011, 4:13 pm
Title: Member
BBQ Comp Team Name: TWSS! BBQ
Location: Omaha, NE

Brisket Trimming 101

Post by alleyrat58 » March 30th, 2013, 7:35 pm

I used to have a really good link on some states BBQ society page, but I can no longer find it, so here is my attempt to teach the SBs how I trim a brisket.

The first step is to remove a large hunk of fat on the on the meat side of the brisket which I have always heard called the kernel. Underneath the kernel is a strip of fat which separates the point from the flat. As you can see I use a large scimitar throughout this tutorial, however a smaller version of the same knife is helpful for cleaning up, after the kernel is removed.
Image

In the next three pictures you can see the vein of fat which separates the point from the flat. Take note of how the vein lines up so you can remove it easily.
Image
Image
Image

The next step is to cut a notch in the top of the brisket where the vein is. Cut straight down in a triangular fashion to remove the top piece of the vein. Don't cut too deeply.
Image

Now, in the notch you just created, cut another notch into the vein horizontally. This will be your marker to show you where to start cutting after the brisket is cooked. You can do several things from here. You can separate the point and the flat entirely, or you can separate them farther, but not entirely and trim fat to get seasonings down inside of there. This is as far as I go.
Image
Image

This is the grey meat. I don't know why it's grey, but it just seems nasty. Cut that nasty-ness off of there.
Image
Image

Flip the brisket over and about half way down, start scraping off large hunks of fat. I only remove the fat from the point and not from the flat. The reason being, that if you don't it becomes difficult to get seasonings into the point. Also, there is enough marbling in the point to keep that meat moist. Finally it helps the point cook faster than the flat so it all gets done at once.
Image

Keep Trimming
Image

Until it looks like this.
Image

Finally your finished brisket will look like this. Another helpful hint, but I don't personally do it, is to lop off one corner of the brisket in the direction that you will be slicing, that way you already know where to start.
Image

Then I inject across the grains so the liquid will permeate perpendicular to the injection holes, rub, and hold it overnight. The we smoke until it's done. One thing about brisket, there is no magical temp or time, brisket gets done when it feels like getting done. When you probe it with a therm and it feels like warm butter, it's done. Until then, keep cooking it!


Nothing I like more than to kick back with a Zima and a Virgina Slim reading 50 Shades of Grey with DCman (The Czar).

User avatar
TuscaloosaQ
Expert
Expert
Posts: 1192
Joined: March 29th, 2012, 9:33 pm
Title: Truly blessed
BBQ Comp Team Name: Not competing yet...
Location: Tuscaloosa Alabama "Roll Tide"

Re: Brisket Trimming 101

Post by TuscaloosaQ » March 30th, 2013, 7:44 pm

Nice Job alleyrat, I am constantly learning!!!!!!


TuscaloosaQ AKA"white knight of the blue light"

Image

User avatar
Smokeone
Founder
Founder
Posts: 4094
Joined: December 17th, 2011, 8:52 am
Title: Builder Wannabee
BBQ Comp Team Name: Team Smokerbuilder


KCBS Certified BBQ Judge
Location: Missouri

Re: Brisket Trimming 101

Post by Smokeone » March 30th, 2013, 8:39 pm

Excellent!
Thanks AlleyRat! I will give that a go on my next one. :beer:


BBQ is just smoke and beers!
Usually more beers than smoke.

User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 7013
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Brisket Trimming 101

Post by Frank_Cox » March 30th, 2013, 8:57 pm

Great "Tutoral"!!!
Thanks for that! :beer: :points: :points:


Click here : How to Upload Pics (Video) | Click here : Are you on FaceBook? |
--->Click here : Need plans for your build? OR Message me at ---->>> https://m.me/SmokerPlans
--->Are you interested in building smokers for profit?
Click here : Shoot me a PM to learn about a new opportunity launching soon!

User avatar
Grabber70Mach
Expert
Expert
Posts: 465
Joined: October 18th, 2011, 7:19 pm

Re: Brisket Trimming 101

Post by Grabber70Mach » April 1st, 2013, 7:56 am

Thanks is this going to be made a sticky?



User avatar
alleyrat58
Administrator
Administrator
Posts: 586
Joined: December 28th, 2011, 4:13 pm
Title: Member
BBQ Comp Team Name: TWSS! BBQ
Location: Omaha, NE

Re: Brisket Trimming 101

Post by alleyrat58 » April 1st, 2013, 9:46 am

Grabber70Mach wrote:Thanks is this going to be made a sticky?
Yep.


Nothing I like more than to kick back with a Zima and a Virgina Slim reading 50 Shades of Grey with DCman (The Czar).

User avatar
The Czar
Founder
Founder
Posts: 8334
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Brisket Trimming 101

Post by The Czar » April 1st, 2013, 10:22 am

okay....okyay....that was pretty good for a Cornhusker.... :beer:


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar

User avatar
Gizmo
Founder
Founder
Posts: 6135
Joined: July 23rd, 2011, 11:55 am
Title: Member
BBQ Comp Team Name: Edna's Kids Comp Team - KCBS Certified Judge
Location: Kearney, NE

Re: Brisket Trimming 101

Post by Gizmo » April 1st, 2013, 5:38 pm

Corn fed is what makes brisket worth cooking!

SO THERE!


And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy. :D
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)

User avatar
DUAYNE B
Expert
Expert
Posts: 931
Joined: March 18th, 2012, 12:20 am
BBQ Comp Team Name: Not competing yet...
Location: phoenix, arizona
Contact:

Re: Brisket Trimming 101

Post by DUAYNE B » May 4th, 2013, 1:20 pm

I wish I had read this 12 hours ago, got a btisket, 4 pork butts and 6 racks of ribs on now. Spare, st. Louis and bbayback..... nice post Alleyrat :beer: :beer:



Post Reply

Return to “Food Prep and Cooking Techniques”