How to Trim a Brisket | Expert Tips for Cleaning Up the Flat & Point with Chef Tom

In this essential brisket prep tutorial, Chef Tom walks you through how to trim a whole brisket—step by step. Whether you're cooking for a backyard BBQ or a competition, this video breaks down everything you need to know before the brisket hits the smoker. 🧠 You’ll learn: *The difference between the flat (lean meat) and point (fatty meat) *How to properly remove silver skin and hard fat *Which boning knives Chef Tom recommends *Smart uses for excess fat trimmings Master the trim, and you’re halfway to perfect brisket. ► FULL INSTRUCTIONS & TIPS: https://www.atbbq.com/blogs/expert-ad... WATCH OUR FAVORITES NOW! ►    • Favorites   *BEST BONING KNIVES* SHUN CLASSIC 6" BONING/FILLET KNIFE: https://www.atbbq.com/products/shun-c... VICTORINOX 6" SEMI-STIFF CURVED BONING KNIFE: https://www.atbbq.com/products/victor... CANGSHAN HAKU 6IN BONING KNIFE WITH SHEATH: https://www.atbbq.com/products/cangsh... WUSTHOF CLASSIC 5" BONING KNIFE: https://www.atbbq.com/products/wustho... SHUN PREMIER 6" BONING/FILLET KNIFE: https://www.atbbq.com/products/shun-p... WUSTHOF CLASSIC IKON 5" BONING KNIFE: https://www.atbbq.com/products/wustho... CANGSHAN KITA 6IN CHEF KNIFE WITH SHEATH: https://www.atbbq.com/products/cangsh... ________________________________________________ ** FOLLOW US ** FACEBOOK:   / allthingsbbq   TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson TIKTOK: @allthingsbbq PINTEREST: @allthingsbbq ________________________________________________ 00:00 Introduction to how to trim brisket 7 00:40 The anatomy of the brisket 01:22 Remove big chunks of fat 02:25 Flat muscle vs fat cap point meat 03:05 Trim up the edges 03:55 Remove fat cap 05:25 Where to stop 07:05 Extra trimming 08:40 All done 09:28 Ready for your recipe