Brisket Trim IRL 2 of 4. This is brisket trim 2 out of 4 from a recent catering event for about 70 people. Cut the wrapper on the deckle fat so you don’t gough into the meat. Pat down with a paper towel. Cut off the mohawk - to get consistent height across the whole point. Round off the point. And trim some loose hanging meat and thick fat. Square off that long side. I’m cutting off some of the flat here to get it down to 18” so I can fit 4 briskets on my 36” smoker. And then round off both flat

Brisket Full Cook - Part 4 - Trim. Let’s learn how to trim a brisket. I start by taking off the mohawk and then rounding off the point. I square off that long side and round off that corner. This brisket had a lot of fat on that side, so I carved more of that out. On the meat side, I shaved off the deckle and then cleaned up that long side. I’m using a 10” slicing knife for most of these cuts today. I personally like using a longer knife to trim, but I switch to my 6” or 4” knife when I need to