One of the basics you must understand, hopefully before you cook your first brisket, is how it’s constructed and how to trim this hunk o’ beef.
“Why?”, you may ask do I need to know how it is constructed…because it is a very complex piece of beef. And, if you are going to get masterchef results, you must
understand this part. Trimming and slicing a Brisket is an art form unto itself. Easy to learn the basics but hours to achieve mastery.
Here’s one of the best guys I’ve found, who not only understands the subject but is excellent at describing it to you:
In his video, Aaron talks a little bit about the kind of knife he uses to trim the fat off the brisket. I’ve tried many different styles and brands, but you know what, it’s really hard to beat this one. It comes in a couple of different flexes—I prefer the semi-stiff to the flexible one. And the price is sooo good, it’s kind of a no-brainer to at least try it out:
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Victorinox 6 inch Boning Knife
Aaron’s got a great cook book that some say is gives you the complete meat- and brisket-cooking education. I think he’s one of the best out there:
Here’s another instructor who covers the same ground but he adds some additional points about the art of trimming one of these hunks o’ beef so you get the best results:
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