How to Trim a Brisket скачать в хорошем качестве

How to Trim a Brisket

I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. Put it in the freezer for 30 minutes to harden the fat making it easier to cut. I wear a cut glove on my left hand and nitrile gloves on both hands. I have 3 tubs, one to trim, one for meat trimmings, and one for fat. Save the meat trimmings for burgers and the fat for tallow. I also have a roll of paper towels and a trash can nearby. I use a 6” boning knife for most of the cuts and a straight-edge slicing knife for the meat side and some of the bigger cuts. Remove from the bag by cutting along the deckle fat, so you don’t gouge the meat. Pat down with a paper towel. I start with the fat side because fat is easier to trim when cold. Cut off the mohawk. Round off the point. Splay out the flat. Clean up the long side. Carve out the deckle on that side a little. Cut that corner at a 45 degree angle. Round off the corners. Do the same with the other long side. Trim the flat fat to a quarter of an inch. Trim the slope section between the point and the flat. Trim the hump, working from the middle to the side. Flip it over to the meat side. Carve out the deckle. Remove any fat globs. Go with the grain. I put my left hand under the brisket to get it curved at a good angle for easier cuts. I’ll sometimes use my straight-edge slicing knife for efficiency. Clean up any rough edges and move onto the next brisket. #brisket #bbq #bbqtips #howto #smokedmeat #brisketprep