Trimming Brisket for Smoking
Learn how proper brisket trimming prepares it for a 12-hour smoke on KOM charcoal.
Photo: Jon Tyson - unsplash.com
Brisket is the king of BBQ. Trimming it properly before smoking on KOM charcoal is absolutely critical to the final result.
Why Serious Trimming is Needed
Brisket comes with a lot of hard fat (fat cap) and tough edges. If you don't remove them, smoke won't reach the meat, and rub will fall off with unrendered fat when eating.
Removing Hard Fat (Deckle)
The hard fat between the two muscles (Point and Flat) will not render during smoking. Carve it out aggressively with a sharp boning knife.
Shaping (Aerodynamics)
Shape the brisket so there are no sharp corners or very thin edges. Thin edges will burn during the 12-hour cook on KOM charcoal. Make it aerodynamic so smoke glides over it.
Fat Cap Thickness
Leave an even layer of fat about 6-7 mm on top (fat cap). It will render down and protect the meat during the long smoke.
Quality KOM charcoal from pure hardwood provides the even heat needed to break down collagen in your perfectly trimmed brisket.
