Brisket is the most intimidating cut of meat to smoke. It’s expensive and there’s fear that you’ll screw it up. I’m going to show you how to simplify the trim, so you don’t have to stress about it.When trimming a brisket, your goal should be to remove any thick hard fat that you don’t think will render or any meat that is browned or sticking out.I start on the fat side and cut off Mohawk with a 6” boning knife. I trim one long side and round off that corner and then do the same on the other side
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