Areas that run hotter can have a little more fat to help protect the meat. Think about where the heat will be coming from and how the brisket will be placed on your cooking surface.Trim off any bits which are significantly thinner than the rest as they will cook too fast and burn.There is a thick membrane called the deckle that will not render out during cooking, you will you need to cut out (some butchers will have done this for you).Brisket is much easier to trim when it’s still cold so trim it right after you take it out of the fridge.If you don’t trim any fat off the brisket it will taste too fatty, but trimming too much will make your brisket dry.Use a good narrow curved boning knife for trimming the brisket (using a blunt knife is a good way to stab yourself).Look for USDA Choice, Prime or Certified Angus Beef.When selecting your brisket look for marbling in the meat and a thick flat so the leaner part will cook at almost the same rate as the larger point.We recommend buying a whole packer brisket, which lets you have full control over the trimming process.This means the flat and the point parts of the brisket are together.
In the video series, Aaron is cooking the whole brisket (also known as a packer brisket).Selecting the the right brisket from the butcher shop and preparing it properly will set you up for success well before you even fire up your smoker. Great brisket isn’t about fancy rubs, mops, marinades or BBQ sauce. This makes it perfect for low & slow cooking. The problem most people have with brisket is that it’s a tough cut of meat.
The brisket – how to properly trim and add a rub to your brisket
The payoff – wrapping, resting and slicing your brisketġ.