How to trim a brisket flat?

After removing thick fat, the next step is to cut your brisket into two flat pieces. You can cut the brisket along the natural line of the fat. To help you do that, place a cutting board on top of the brisket with the fatty side down. Use a sharp chef’s knife to cut the meat down the center from end to end, making slight diagonal swings to keep the meat from separating. When you get to the thickest section of the meat, hold one

How to trim brisket flat evenly?

One downside of the flat cut is an uneven surface — the thinner the fat cap, the thinner the resulting slices will be. To get perfectly even results, you’ll need to make sure your brisket is trimmed properly before cooking. To do so, place your brisket on a cutting board and lay a piece of plastic wrap over it. Use a sharp knife to score the fat layer all over the meat (don’t cut through the meat itself). Remove the plastic and place the

How to trim a flat brisket Texas style?

After you have your brisket flat on your cutting board, use your sharpest knife to make several thin, parallel slashes down the length of the meat. This will allow the fat to release and help you keep a clean, lean look on your finished product. Next, use a large metal or wood carving knife to cut through the fat and connect the slashes. Finally, take a sharp knife and cut the fat off of the flat, leaving a thin layer on the meat.

How to trim a brisket flat Texas style?

The most important thing to remember when trimming a brisket is to keep the fat layer intact. You want to keep the fat layer covering the meat. With a flat, it’s not as easy. The best way to accomplish this is to start by cutting off the thin layer of fat that covers the beef. Then, you can use a large chef’s knife to cut the fat layer into chunks. Finally, use a meat shearing tool to cut off the fat that remains

How to trim a brisket flat Texas style the right way?

The most important thing to remember when it comes to trimming your brisket is to cut away the fat and the membranes. You can do this either with a sharp knife, or a sharp electric meat slicer, but we recommend the latter option. If you don’t have access to an electric meat slicer, a chef’s knife works just fine as long as you are careful not to accidentally cut through the flat, which, if left on the meat, will make it very