Trimming A Brisket’s Fat Cap<\/strong> <\/h2>\n\n\n\nBefore you trim the fat cap, make sure that you remove all of the brisket packaging and rinse the meat properly. Leave it to dry on a clean work surface and get your knife. <\/p>\n\n\n\n
We have found that a boning knife is best for trimming the fat cap. A boning knife is the perfect length to slice the fat in one swoop rather than having to use multiple strokes. <\/p>\n\n\n\n
Now practice how you’re going to hold your knife. The blade is going to have to be parallel to the brisket flat so that you can slice the whole length of the brisket in one go. <\/p>\n\n\n\n
To trim the fat cap, start at one end of the brisket. Cut straight across the top of the brisket, stopping just above where the fat begins to turn into lean meat (remember you want it to be about a quarter inch thick). <\/p>\n\n\n\n
Continue slicing until you reach the middle of the brisket, where the flat ends. <\/p>\n\n\n\n
Now flip the brisket around so that the point end was where the flat just was. Now it’s time to trim the fat cap off the point end. There is a much thinner amount of fat here, so you will need to be a little more careful when trimming. <\/p>\n\n\n\n
Before we trim the point end, though, we have to remove the deckle. This is a thick layer of fat between the point and the flat end of the brisket. Take your knife and carefully work your way around this, separating it from the point BUT NOT the flat. <\/p>\n\n\n\n
The majority of the point end’s fat cap is marbled and therefore shouldn’t be too trimmed. However, you can trim any rough edges from the point to stop them from burning. <\/p>\n\n\n\n
Don’t worry if you don’t get everything perfectly clean cut. Just make sure you’ve removed enough fat from all over the brisket so that the final fat layer is even. <\/p>\n\n\n\n
You don’t want the point to have less fat on it than the flat, otherwise the former will dry out quicker than the latter. <\/p>\n\n\n\n
Ensuring that the fat cap is even over the entire brisket will help it to cook evenly without any of the meat becoming dry or tough. <\/p>\n\n\n\n
You can save this fat for another purpose, or you can throw it away. If you want to keep it, make sure that you store it in a zip-lock bag or airtight container. <\/p>\n\n\n\n
You can freeze the trimmings until you’re ready to use them to prevent them from going bad in the meantime. <\/p>\n\n\n\n