How to Trim a Brisket

Step 1: Chill Your Brisket & Prep Your Tools

Cold brisket is easier to trim. Make sure it’s been in the fridge or freezer (but not frozen solid) before trimming. A chilled brisket is firmer, making clean cuts easier.

Step 2: Trim the Sides

Place the brisket on your cutting board, meat side up (the exposed meat side). Trim about ¼ inch off the sides to clean up oxidized edges and excess fat. Oxidized meat isn’t bad, but it doesn’t look great and won’t cook evenly.

Step 3: Trim the Meat Side

Start with the meat side up. Remove the large, hard chunk of fat on the point (the thicker, fattier end). This fat won’t render down, so it’s best to cut it out using a steady, sawing motion while lifting the brisket slightly with your other hand. Then, trim off any remaining excess fat or silverskin. It’s okay if you lose a little meat during this step—it’s all part of the process.

Step 4: Trim the Fat Side

Flip the brisket over to the fat side. Trim the fat cap down to about ¼ inch thick. Focus on the hardest, thickest fat first, as it won’t render and will be tough to eat. Leave some fat behind—this adds flavor and protects the meat from drying out during the cook. You may notice a flap of meat on the point—some pitmasters trim it for a cleaner look, others leave it for snacking after the cook. It’s your choice!

Step 5: Final Touches

Round off sharp corners and trim thin edges of the flat. These thin pieces tend to overcook and burn, so it’s best to remove them now. Some pitmasters like to shape the brisket for a more aerodynamic cook, but in backyard BBQ, your main focus is keeping as much good meat as possible.

Step 6: Season & Smoke

Your brisket is trimmed, looking clean, and ready for the smoker. Season it well, fire up your smoker, and get ready to enjoy juicy, tender brisket with all that backyard flavor.

Expert Tip | Trimming is just one step in the brisket process. Want to master the full cook? Check out our What’s Cookin’ recipes for more brisket and BBQ tips!