![]() ![]() As a general rule, you can leave about a ¼ inch of fat on the brisket if you don’t want to trim it as close as the image shows. Using very shallow cuts with your knife blade almost parallel with the brisket, start by making a cut long enough that allows you to hold the fat you just cut with your left hand while continuing to trim with the knife you right hand.Īlso note the fat that is left on the flat below is that delicate fat. The more mass, the longer it will take to heat that mass and achieve the internal temperature you want. Leaving that fat on your brisket will only result in you having to cut around it later, and it drives up the cooking time of the brisket. The big hunks of fat will never-no matter how much you cook them-render down and be anything more than a mouth full of fat. The first two types fat will never render down. Some of it is nearly like a leather skin some is very waxy and dense and the rest is softer more delicate. You will notice there are a few kinds of fat on the brisket. ![]() Work from the flat side towards the point side. Lay the brisket out on your cutting board fat side up. ![]() Any of the three knives in the picture below will work just fine, but the knife in the middle had a good blade length that allows for flatter trimming cuts to remove fat. Any knife will work, but a good boning knife makes the task easier. Now you need to consider what knife to use in trimming. Once you have the brisket home, the night before the cook, take the brisket out of the package and give it a rinse and let it dry. ![]()
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