How to Trim a Brisket: Franklin, Meathead and A&M Compared

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Sources agree that a packer brisket needs trimming, but they disagree on how much fat to leave, what to do about the seam between the two muscles, and even whether the meat should be cold when you cut it. This guide compares Aaron Franklin’s approach as written up by MasterClass and Texas Monthly, Meathead Goldwyn at AmazingRibs.com, a Texas A&M Camp Brisket demonstration, and Smoked BBQ Source. Inch and millimeter pairs come from the sources; other conversions are ours.

Why Trim at All

MasterClass’s write-up of Franklin gives two reasons. The first is removing excess fat, since a brisket usually carries more subcutaneous fat than you want to eat. The second is shape: he wants smooth, “aerodynamic” curves with no boxy corners, to help air move around the meat and to remove parts likely to dry out. He warns that trimming too much fat can threaten the brisket’s structure, and that it is better to leave a little extra.

How Much Fat Cap to Leave

  • Franklin (MasterClass): shave the cap down to about a quarter inch (6 mm) of soft, “pillowy” fat, removing the waxy outer layer.
  • Franklin (Texas Monthly, 2011): between a quarter and a half inch (6 to 13 mm).
  • Meathead: about 1/4 inch (6.3 mm). He says a little fat adds some moisture and that a thin cap keeps the rub on the slice.
  • Texas A&M Camp Brisket: 1/4 inch in the demonstration, and a survey presented there by Jess Pryles found almost everyone, competition teams and restaurants alike, trimmed to 1/4 inch.
  • Smoked BBQ Source: trim as close to the meat as you like. The author says he sees no difference in finished quality from leaving fat, wants to season meat rather than fat, and trims aggressively. He notes that others leave 1/4 to 1/3 inch (6 to 8 mm) on top or bottom.

The Seam Fat and the Edges

This is where the sources split. Franklin, per MasterClass, leaves the thick pocket of seam fat under the point in place, because removing it before the cook could make the point collapse, and trims it while slicing. Meathead says you may trim fat between flat and point, but not cut all the way through if you want them attached. Camp Brisket’s demonstration by Dr. Davey Griffin and pitmaster John Brotherton trimmed the hard seam flush with the meat rather than digging it out. Smoked BBQ Source says the hard fat will not render and should go, while soft fat melts away.

On edges, several sources match. MasterClass has Franklin remove about half an inch (13 mm) from the gray, processed edge, since that part will not take smoke, and trim the thin end of the flat if needed. Camp Brisket removed the gray edge and thin flat end but left thin fat and silverskin on the flat. Meathead cleans silverskin from the meaty side. Smoked BBQ Source rounds off thin corners that will dry out.

Cold or Room Temperature?

MasterClass and Smoked BBQ Source both say trim while the brisket is cold, because fat turns sticky and soft as it warms. They differ on what happens next. Texas Monthly’s Franklin instructions let the meat come to room temperature while the fire is lit, but Meathead says to keep it chilled until just before cooking, because chilled meat attracts more smoke. USDA is firm on one point: perishable food should not be left out of refrigeration over 2 hours, or 1 hour above 90°F (32°C).

Home, Restaurant and Competition Trims

Smoked BBQ Source says competition trimming is the most aggressive, with muscles separated and cut to fit a 9-inch hand-in box. Restaurants aim for consistency. Brotherton said his pitmasters spend only 2 to 3 minutes per brisket, and suggested pre-trimmed briskets for restaurants.

Using the Trimmings

Meathead renders trimmed fat into beef tallow, and Smoked BBQ Source recommends freezing meat and fat trimmings to grind for burgers. If you grind your own, USDA’s minimum for ground meats is 160°F (71°C), well above the 145°F (63°C) it sets for whole beef roasts and steaks.

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