How to Trim, Slice, & Cut the Perfect Brisket
4:11
wikiHowJoshua & Jeremy George
How to Trim, Slice, & Cut the Perfect Brisket
Learn exactly how to cut a brisket against the grainAre you ready to smoke or braise a mouthwatering brisket but aren't sure how to cut such a large chunk of meat? Check out our helpful guide to how to trim a brisket that'll make the...
527.1K viewsDec 3, 2024
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How to cut your Brisket to get those PERFECT slices ➡️ Start by slicing the brisket in half, separating the point from the flat. Then slice the flat across the grain in 1/4" slices (thicker if the brisket is over cooked and thinner if it's undercooked). Then spin the point and cut the other way after removing the deckle fat. When cutting the point you can cut into 1/2" slices. Enjoy! #brisket #pitmaster #gmgnation #greenmountaingrills #bbq #pelletgrill #brisketslice #bbqtips | Green Mountain Gri
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Let’s talk about why we trim briskets. I want every slice of brisket to have a good fat-to-meat ratio. I’ve found that trimming the fat cap down to about a quarter of an inch works well. If you have too much fat, then you are building flavor into the fat only, which lots of folks won’t even eat. You want it thin enough that it takes on the smoke flavor and then renders down into the meat. I also want my briskets to look nice. If you don’t properly trim, you’ll likely have divots on the fat side
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