Removing silver skin on a brisket

[John Neuser]

Any one have a suggestions on how to removed the silver skin on a brisket or is it just a RPITA? Did one this morning, if fact, it's in the smoker right now heading for dinner and I thought I'd confer with the masters. I got it off but, is it just a time consuming operation? Any hints out there or tricks? I tried using a paper towel and just pulling it off but that didn't work like it does on ribs. Thank you.

 

[Karl Quist]

I'm FARRR from a master, but I use a thin boning knife which seems a little easier to get under that silver skin without too much trauma to the meat.

 

[timothy]

I don't think it's that big of a deal if you leave it alone.
Last packer I did I tried a few spots and just left the rest

 

[Timothy F. Lewis]

I have never bothered.

 

[Dustin Dorsey]

Sharp boning knife. Put your something under the brisket to give you a rounded raised surface to trim

 

[Dwain Pannell]

I use a fish fillet knife. I showed my granddaughter how to do it the other day.

 

[Colin]

Chris has a video over at TVWB on taking silver skin of of pork tenderloin. Should work the same on brisket.

 

[John Neuser]

Thanks folks. I used the boning knife method this morning. Just looking for alternatives.

 

[Mark Foreman]

Chris put up a video on trimming a brisker. Recommended viewing.