How to clean a brisket - By Aaron Franklin.


 
JeffB

JeffB

TVWBB Pro
This is the most detailed video I have seen done by Aaron Franklin or otherwise on how to clean your brisket before cooking. Just thought I'd pass it along for those who are interested.


Smoke on! :wsm:



 
I've seen him describe it in a few videos but this one looks promising and hopefully more detailed. Thanks for the post! I wanna go to brisket camp!
 
Franklin has trimmed a fair number of briskets in his time. They are all a little bit different and it's interesting to see how he recognizes how each part of the brisket is going to look coming out of the cooker before it goes in. He is trimming for his cooker as well. He might trim quite differently if he were cooking fat down on a WSM. That was a very informative 21 minutes.
 
Steve_Williams said:
Interesting video but not sure it applies to what you would do for WSM - right?
Click to expand...

What he does with the fat cap on the flat portion seems to be the same as what you'd do for the WSM -- about 1/4" overall. He cut an inch or so off the length at the thin end of the flat, which is what I have to do to get it to fit in and 18.5 WSM. Sometimes I have to trim up to 3" off (save it to grind for burgers). Rounding the corners is something I've never done, but it seems like a good idea, since the sharp corners tend to be dry and burnt.

Franklin cooks fat up with the point towards the heat source, so he leaves more fat on that end than we would do for a WSM. I cook fat down, so I leave a 1/4" cap on that entire side of the brisket, but I trim a lot more of the deckle and other fatty bits off the side of the point that will face up. I'm still trying to find a trimming strategy that works in all cases, but as Aaron says, they are all a bit different. I have discovered that it's very difficult to overcook the point on a prime brisket. There is so much internal marbling that it stays moist until the flat probes tender.
 
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