When it comes to preparing a brisket, trimming it is essential. Not only does it help remove unhealthy fat, but it also helps your brisket cook evenly and reduces the chances of it drying out. To ensure that you get the most out of your brisket, here are a few tips on how to properly trim a brisket:
1. Start by removing any excess fat from the outside of the brisket. This includes any tough fat that may be on the outside, as well as any pieces of fat that are larger than 1/4 inch in size.
2. Look for areas where there is too much fat and trim it off. This is especially important around the edges of the brisket, as it will help keep the meat moist and tender.
3. Trim away any silverskin or membrane that is present on the outside of the brisket. This can be difficult, so it’s best to use a sharp knife to carefully slice away the silverskin.
4. Once the fat and membrane are removed, you’ll be left with the lean brisket. To ensure even cooking, take a sharp knife and score the fat cap, making sure to cut through the fat but not into the meat.
5. Finally, trim any excess fat that may be left on the outside of the brisket.
By following these tips on how to properly trim a brisket, you’ll be able to get the most out of your brisket and ensure that it cooks evenly and remains moist and tender.