How To Trim a Brisket! 🙌

Ingredients

• 1 piece Whole Packer Brisket (12‑14 lb, USDA Choice preferred, with deckle attached)

Instructions

1. Inspect the Brisket

   Place the brisket on the cutting board, locate the deckle (fat cap), silver skin, and any skinny edges that could cook unevenly.

   Time: PT2M

2. Remove the Deckle (Fat Cap)

   Starting at the thick end, slide the knife under the deckle and slice it away in one smooth motion, keeping as much meat attached as possible.

   Time: PT2M

3. Trim Skinny Pieces

   Cut off any narrow, ragged sections of meat that would cook faster than the rest, aiming for a rectangular, even shape.

   Time: PT2M

4. Shape the Brisket

   Turn the brisket over and gently press or trim the sides so the piece becomes a nice, round, uniform slab.

   Time: PT2M

5. Remove the Mohawk (Top Fat Strip)

   Slice off the raised fat strip on the top—known as the mohawk—using the same knife; set it aside for burnt ends.

   Time: PT2M

6. Final Trim of the Sides

   Check the sides for any remaining excess fat; trim lightly if needed, then give the brisket a final visual check for uniform shape.

   Time: PT2M

7. Clean Up

   Wipe the cutting board, wash the knife, and discard any paper towels used.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

0 g

Fat

22 g

Fiber

0 g