When it comes to creating a truly exceptional smoked brisket, the first step is a proper trim. Mise en place, a term commonly used in the restaurant industry, refers to having everything in its place before beginning a recipe. In the context of barbecue, mise en place means trimming the brisket down to the right shape and fat content before it goes on the smoker.
Why is a Good Trim Essential?
Trimming the brisket is crucial for achieving a well-cooked tip-to-tip brisket. Briskets typically come from packing houses in cryo-vac bags, and depending on the packer, they can vary in terms of how well trimmed they are. A good trim sets the foundation for a successful brisket, ensuring the right shape and fat thickness.
Not only does trimming play a role in the cooking process, but it can also separate the good from the great. The decision made during the trimming process can have a significant impact on the final product. A beautifully sliced brisket from a renowned barbecue joint in Texas is a result of meticulous trimming before it even goes near the smoker.
Early mistakes in trimming can also have consequences later on. If too much fat is left on the brisket, the final slice can become inedible due to excessive fat content. On the other hand, a perfect slice of brisket has just the right amount of fat to make it melt in your mouth. Achieving this perfect balance requires careful trimming.
The Five Basic Steps of Trimming
There are five basic steps involved in trimming a brisket:
- Removing the huge fat piece and cleaning up the back.
- Flattening out the mohawk.
- Fileting the fat on the top of the brisket.
- Creating the curve.
- Cleaning up the burnt end side.
Most barbecue joints simply level off the huge fat piece on the underside of the brisket, but this can result in an unappealing slice with excessive fat. By removing the entire fat piece to the natural seam, the fatty is evenly distributed and adds seasoning to the best slice of brisket.
The mohawk, or the fat strip on the top of the brisket, needs to be flattened out to ensure even airflow and smoke distribution during the cooking process. This helps in achieving a perfectly cooked brisket.
Fileting the fat off the top of the brisket requires practice and a sharp knife. It's important to assess the amount of fat on top of the muscle and ensure it gets softer towards the meat. While accidentally shaving down to the meat is not ideal, shaping the brisket is more important than a minor scalp.
Lastly, finishing up the sides involves creating nice and even parallel cuts. This not only enhances the appearance of the brisket but also makes it easier to slice into 1/4 and 1/3 lb portions.
Once the brisket is fully trimmed, it's ready to be placed on the smoker. Temperature, placement, wrapping, and resting are all important aspects that will be covered in a separate cooking video.
Trimming the brisket is an essential step in the process of creating a mouthwatering, perfectly cooked smoked brisket. A good trim sets the stage for success, ensuring the right shape and fat content. The little details, such as proper trimming, can separate a good brisket from a truly great one. So, the next time you embark on a barbecue adventure, remember the significance of a well-executed trim to elevate your smoked brisket to new heights.
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