Need advice for the first time trimming brisket

[Zptwin]

This was a prime-grade brisket from Sam's Club.

First time getting a brisket. I get it home, start trimming, and notice that a MASSIVE piece of hard fat goes deep into the brisket. From the tutorials, I've seen no ones, brisket looks like this.

Also, there is hardly any fat on the bottom of the cut. I am very confused about how I should proceed.

 

[MJB05615]

Welcome. That large fat pocket is on most Briskets. I carve as mush of it out as I can. I'd like to see the bottom, there should be some fat that needs trimming. Recommended is leave 1/4" of fat. I made a Prime Brisket a few years ago, and I found it actually dryer than Choice. Make sure you show the finished product.

 

[Displaced Texan]

Right, as MJB05615 stated, it is on every brisket. Suggest a good boning knife to carefully trim it out leaving a 1/4" like he said. It's okay if you "scalp" a bit of it. It will be fine.

Yes, pics when done.

 

[edmonds]

I would not try to dig out the fat separating the flat and point, unless you plan to separate them and cook them separate.

 

[Displaced Texan]

I would not try to dig out the fat separating the flat and point, unless you plan to separate them and cook them separate.

I trim as much of that as possible. Won't render, way too rich for most people's taste. But, if you have success with that, cheers to you!

 

[Displaced Texan]

This video is pretty good and he talks about trimming that part you mentioned, I think.

 

[Zptwin]

Welcome. That large fat pocket is on most Briskets. I carve as mush of it out as I can. I'd like to see the bottom, there should be some fat that needs trimming. Recommended is leave 1/4" of fat. I made a Prime Brisket a few years ago, and I found it actually dryer than Choice. Make sure you show the finished product.

The bottom was pretty good I thought. I cut the thick stuff really well. And cleaned it up a bit more than pictured.

 

[Zptwin]

This video is pretty good and he talks about trimming that part you mentioned, I think.

Thanks for the help. Ill send what I got in a bit.

 

[chopsaw]

This is about the same view as in your last picture . You can see I got rid of most of that hard fat . It doesn't render out like said above .

 

[kilo charlie]

 

[Displaced Texan]

Yep, this is the first video I followed on trimming. Still watch it from time to time as a refresher.

 

[Displaced Texan]

A brisket I did a few months ago, I guess. As you can see, I try to get as much of that subcutaneous fat off as possible. As stated, 1/4" is good.

A slice of that brisket.

 

[schlotz]

That hard fat section will NOT render which is why most people remove a major portion of it.

 

[JLeonard]

other have answered your question....I'm just in for the finish!

Jim

 

[Chasdev]

More than a few well known BBQ joints don't trim briskets AT ALL before cooking.
Some don't even apply salt and/or pepper and just rely on smoke for flavor.
I've over trimmed them and left the fat on for others and I like the fat left on these days.
Once cooked, it comes right off, or can be enjoyed for those who like it.

 

[jcam222]

I have gravitated towards trimming very little. I will take some of the hard cap off and that it. If I want to trim that inner pocket I can do so after it’s cooked and I separate the flat and point. May just be me but since I’ve stopped trimming so much my results seem better.