Go to the Article: How to Trim Brisket Like a Pro
This is awesome. I’ve read many a brisket recipe and done a few on the smoker myself, but never have I come across this much guidance on trimming. I think many of us are hesitant to be this aggressive (especially given the cost of the main ingredient), and our product was suffering for it. Thank you for “Granting” us this detail. Thank Joe very much.
Maybe this is anathema to ask but: what about separating the point and flat and cook them separately (side by side)? They’re just such different muscles and it seems like they would cook more evenly that way too!
