When I was first learning how to trim a brisket I stressed pretty hard about not gouging into the fat cap. I’m here to tell you that I’ve done it and I’ve survived and it’s okay. Exposing a little of the meat through the fat cap isn’t the end of the world and the brisket will still be fantastic.

In fact, some briskets come with meat exposed and there’s nothing you can do about it and it still turns out great.

Your goal should be to trim the fat cap down to about a quarter of an inch all the way around. Sometimes that means putting your knife in awkward positions. It helps to learn what a quarter inch of fat feels like - so once you get a section down to a quarter of an inch, push on the fat to get a sense for it.

As you are trimming, feel and look around for anything that looks more than a quarter of an inch. Trim a little, then lift the fat, look under the knife, gauge the thickness, and keep cutting.

When you’ve accidentally cut into the meat, and you will, you can either back out and cover it up or finish the cut and leave it exposed. I personally like to continue cutting because aesthetically I don’t want a piece of flappy fat left on top of my meat.

Everything about bbq should be enjoyable, including brisket trimming, so go into it without stress and just move on if you make a mistake.

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