Mike Trump aka "kcmike" posted this on "the bbq forum" and gave BBQTalk permission to post it here as well.
It is the best brisket trimming article this ol boy has ever seen.
Some of you were asking a week or so ago about how to dissect a brisket prior to cooking it. As this is the way I always cook mine anymore, I had a buddy take some pictures of me doing one yesterday morning. This first picture shows what I call the "kernel". It's the best place to start, IMHO. The brisket in this picture is "flat-up". The point is in front of and under the kernel.
This shot shows the kernel removed. You can see it hides the fat vein that separates the point from the flat.
This picture shows the opposite side of the kernel where the separating fat vein can also be seen.
Starting at the top of the point, work your knife in between the flat and point following the vein of fat. Work slowly and you'll not have a hard time following it.
Another angle. Pull the two halves apart as you go. It will make it much easier.
Just keep going and you'll get there. The point and flat have been separated.
Another angle. Now, it's time to trim em' up
Trim all the big hunks of fat off the point. There's plenty of fat inside the point to keep it nice and moist. Besides, where there's fat, there's also zero bark. And burnt ends are all about bark.
Make sure to trim the loose bits of fat off the lean side of the flat too
Here ya go. Finished fat side.
and finished lean side.
Now, just need some mustard and some rub... Or, whatever it is you use on yours.
Hope this helps.
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