How To Cut A Whole Beef Brisket

How to season a beef brisket

After you’ve successfully purchased and cut the meat, you need to season it.

A brisket can be rubbed with a variety of spices and herbs. You don’t need some fancy “best brisket recipe” here either. Simply use a Dead Rooster Co. Use your favorite rub recipe, a dry rub (Black Gold is the ideal smoked brisket rub), or the traditional Texas style (kosher salt and ground pepper). I like to season my brisket the night before so it’s ready to eat when I wake up early in the morning!

How to trim a “packer-cut” brisket

It’s crucial to properly trim a brisket in order to achieve deliciously smoked meat. A high fat content will make it difficult for the smoke to penetrate the meat. It will be dry if there is insufficient fat or if gouge marks reveal the meat. To properly trim your brisket, it will require some time and work. You can do it!.

Make sure to plan ahead when preparing your workstation. Make sure your chopping board is big enough to accommodate the entire brisket. Put a damp towel underneath your cutting board if it moves around on your countertop to help keep it in place. Additionally, you’ll need a sharp knife, ideally one with a 6- to 8-inch-long curved blade. It is crucial to use a sharp knife because a dull one will force you to apply more pressure to the meat and may roll off, causing an accident.

The meat should then be taken out of the packaging, dried with paper towels, and placed on your cutting board with the fat side facing down. Now let’s get trimming. First, cut off any loose or hanging parts that the packer may have left behind.

Next, begin with the deckle, which is the larger end of the brisket. The deckle is the fattier end. Notice the large chunk of fat on one side. You should take out a significant portion of it. Reduce any leftover fat on this side to a quarter of an inch. When you turn the meat over, you’ll see a lot more fat where the brisket’s flat section and the deckle meet. Just as with the top side, proceed to trim off a significant portion of this fat.

Trim the remaining fat evenly to a ¼ inch. Take your time and work gradually, being careful not to expose the meat by taking off too much.

Step 5: Trim the Fat Cap

Pick up that beauty and turn her over so that the thick cap is on top once more. For this next portion, I like to kind of bend over and get my brisket at eye level. With your ultra-sharp knife, cut the fat cap to a thickness of about 1/4 to 1/2 inch.

Looking at your brisket from the side will help you determine where the fat is thicker and needs to be trimmed and where it is thin enough to leave it alone. However, this is not an exact science. I also take note of my perfectly squared sides because they can become less square after being flipped and weight redistributed.

A portion of the point on most briskets tapers off, resembling a thin flap of meat with fat above and below. Some brisket cooks remove this flap completely in order to give their brisket’s top more consistency. Some choose to leave it on and snack on the slightly crispier edges while slicing This one is pitmaster’s choice. I removed mine in the picture below.