Trimming a brisket doesn’t have to be a daunting, time-consuming task. In fact, with the right technique, you can get your Wagyu brisket on the grill in 15 minutes or less! In this post, I’ll walk you through my foolproof method for trimming a brisket. This method works particularly well for trimming large Wagyu briskets, but you can use it on any type.
This method allows you to easily remove fat and shape the brisket without going overboard. With your favorite knife and this tutorial, you’ll be armed with the knowledge you need to create the best brisket of your life. Whether you’re cooking on the circuit or for those you love, you’ll be serving up delicious, moist, flavorful brisket in no time.
How to Trim a Brisket | Heath Riles BBQ
There are many ways to trim a brisket, and everyone has their opinion on what works best. Some people prefer to just put a brisket on the pit and let it go! I like spending a few minutes trimming excess fat and humps of meat. This isn’t just about making sure your meat looks great; it also helps it cook more evenly, develop a tasty bark, and gives it that melt-in-your-mouth texture. Plus, removing some of those extra bits of fat and meat allows the smoke to penetrate deeper. Trimming a brisket can be as simple or complex as you want, but I recommend putting in some effort. With my tips, you can maximize flavor while minimizing waste.
The Process for Trimming a Brisket
If you prefer visual tutorials, check out my video. For now, here’s a quick rundown of how I got this brisket into top shape.
- Remove the packaging. I took the brisket out of its packaging and patted it dry. This allowed my knife to grip the meat and gave me a clean surface to work with. I prefer chilling my brisket in the fridge to make trimming a breeze.
- Trim the fat cap. Most briskets have a “mohawk” or lump of fat on the top. Mine came with that hump mostly gone, but if yours did not, now is the time to get rid of it. To start the trimming process, I felt for any lumps of fat. I put my knife flush against the fat cap and gently sliced, so none of the meat was nicked. I also trimmed the fat off the edge of the brisket to give myself a good guiding line for the rest of the trimming process. I flipped the brisket over and trimmed any lumps of fat from the other side.
- Square up the meat. My brisket had a thin spot, so I used my knife to cut the hanging flaps, giving my brisket a neater appearance. This step also helps expose the meat, making it easier to trim only what’s needed. I continued to shave the fat off, leaving some to create a good bark. Remember, slow and steady wins the race! Remember to think aerodynamically when trimming a brisket. You want the fat to run down the brisket, not pool up on the surface.
- Trim the top. Once the bottom half was how I wanted it, I flipped the meat over and gently shaved the excess fat. At this point, you’re looking for a mostly flat surface with minimal fat. You don’t have to be picky, as most of it will render, but you want to remove any hard pieces or gristle. I also shaped the top by removing any hanging flaps of meat.
- Round ends. At this point, my brisket was nearly done. The surface had no flaps, hard fat pockets were gone, and it was squared. My next step was to round the ends to help the brisket cook evenly. To do so, I sliced a little off the ends of the brisket. I also got a little picky by rounding out the sharp edges.
- Add the finishing touches. I gave the brisket one last look, which is essential because trimming the meat often uncovers humps and gristle you didn’t see before.
The Results
The end result was a beautifully trimmed Wagyu brisket ready to go on the pit! The meat had a clean appearance and a beautiful grain. I just know this brisket will be an amazing addition to my holiday table.
The Tools
Chances are, you’ve moonlighted as a butcher a few times. Every pitmaster needs a reliable knife. Usually, I stick with the Victorinox Fibrox Boning Knife, but this time I went with their Slicer knife, which helps you shave fat off effortlessly. Be sure to sharpen your knife before using it for best (and safest) results.
Ways to Use Trimmed Brisket
Need some tasty ways to use your trimmed brisket? If you’re in the mood for Tex-Mex done right, try my Brisket Street Tacos. If sandwiches are your thing, my Chopped Brisket Sandwiches will have you feeling right. For a fun appetizer, use your leftover brisket in my Brisket Reuben Bites or Smoked Brisket Baked Beans. To see more fun brisket recipes, click here.
