Slice of beef brisket smoking on parchment paper on a wood board
Keep This Trimming Tip In Mind For Top-Tier Beef Brisket
When trimming beef brisket, you’ll need to leave ¼ to ⅓ inches of the fat coating left to cook it without drying out. For braised brisket, you won't want more than ¼ inch left.
Use these two measurements as a general guideline and consider how at-risk you are of making dry brisket when deciding how much fat to leave on.
Another important part of trimming brisket is identifying and removing the connective tissue known as silver skin. Though it can be dissolved, it’s best to cut it off.