When you’ve removed most of the fat cap, it’s time to carve away the large hunk of fat that connects the point end to the flat. As you work, gather the fat in the hand that isn’t holding the knife, tugging to release it from the brisket.

Hold the blade nearly parallel to the brisket flat and slice along the length of the fat cap, taking care not to cut too deep. Set the brisket on a clean work surface with the fat side up. We’ve found that a boning knife works best, as it’s the right length and width to remove the fat without cutting too deep. While it dries, choose the knife you’ll use for trimming. To begin, remove the brisket from its packaging and rinse it thoroughly. Most of this will render out, and what remains should be easy to remove after cooking. While it’s fine to take that approach, we prefer to trim some of the fat, leaving a segment that measures about 1/4 inch thick.

Some pitmasters prefer to leave the fat cap intact, believing that it imparts more moisture and flavor to the cooked brisket. This is the part that inspires the “fat up or down” debate. However, the long segment called the flat end or first cut also has a visible strip of fat running along the outer edge. Much of this fat is the intramuscular variety known as marbling, which helps to keep the meat juicy during the cooking process. A Word About Brisket Fatīrisket is a fatty cut of meat by any standard. The general consensus is to position the meat so that the fat side is facing the heat source, as it forms a shield that prevents the brisket from drying out. Whether you place the brisket fat side up or down depends on a number of factors, many of which are a matter of personal preference. 7 Final Thoughts Brisket Fat Side Up or Down

Flat cap brisket