How to trim a brisket for smoking Aaron Franklin?

The most important part of trimming a brisket is removing the fat and connective tissue from the surface and underside. This will help the fat render and the meat become tender during cooking. Another important thing to do when trimming a brisket is to remove the silverskin. Silverskin is the thin layer of tissue that forms over the fat as the animal ages. Its removal will help the fat render more easily and will also allow the fat to drain from the meat during cooking.

How to trim brisket for smoking and baking?

The key to perfectly trimmed brisket is to cut it so the fat and connective tissue layer is at the same level as the meat. To do this, use a sharp chef’s knife and cut down along the grain of the meat. Keep the knife flat and cut until you hit the fat, then flip the meat and cut again until you hit the connective tissue. You will want to make sure to cut on a slight angle so that you are removing only the fat and connective

How to trim a brisket for a BBQ Aaron Franklin?

For a barbecue Aaron Franklin brisket, the goal is to create a flat surface with the fat on one side and leaner meat on the other. We like to use a meat trimmer or a sharp chef’s knife to remove the fat and connective tissue from the top of the brisket. Then use a slicing knife to cut the meat into even pieces. We usually leave a 1- to 1.5-inch layer of fat on the cut side of the meat.

How to trim a brisket Texas style?

To do this method correctly, simply cut off the fat cap and the two ends (the two corners), leaving the rest of the brisket with a layer of fat on top and the meat underneath. To prevent the meat from drying out during the long, slow cooking process, or “smoking,” add a few more inches of fat. To ensure even cooking, take your time and make sure to cut at an angle to the grain, not just straight across.

How to trim a brisket for smoking a low and slow?

We smoke brisket at a temperature between 225 and 250 degrees for about an hour. You can trim the fat and the connective tissue a bit more to get it to fit that shape more comfortably. You can also cut the fat cap on the other side so you have a uniform thickness.