My buddy Pete (@Pit 4 Brains) from Smoking Meat Boards shared his method for trimming a brisket and he gave me permission to share it with my readers.
Pete reveals the areas to trim utilizing a string, which is fairly good in the event you ask me 😉
Let’s get proper into this!
This can be a regular packer brisket weighing in at round 16 lbs.
Right here Pete has outlined the “corn” or “kernel” with a chunk of frequent butcher twine.
I believe it is a nice technique to show the lower strains and factors of separation on the meat.
This string reveals the place the purpose and the flat meet. The flat of the brisket is on the prime proper of the string.
The purpose is that fatty space to the left of the string.
For those who flip the meat over, you’ll discover the particular line of fats all the way in which round the entire brisket.
Pete prefers to take away the corn proper off the bat.
Discover the road of separation as outlined by the string.
Lower alongside the fats from the highest in the direction of the underside. For those who begin reducing into the crimson meat, simply alter your knife up or all the way down to get again into the fats portion.
It will get simpler as you go. Discover the place the fats and the meat come collectively and you might be effectively in your method!
A full separated brisket!
Pete prefers to trim many of the fats from the purpose because the meat has loads of fats marbling by itself. That is, in fact, purely optionally available.
Thanks, Pete for letting me share this with my readers!
If you wish to see his put up on the discussion board, you possibly can see that HERE.
By the way in which, in case you are not a member of the discussion board, you might be severely lacking out!
SMF shouldn’t be solely one of many greatest smoking meat communities on-line with greater than 140k members and over 2.4 million posts on smoking meat, it is usually the friendliest, most useful bunch of people who smoke you’ll ever meet.
Get on over there and test it out!
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