There are a few different ways to trim a brisket. This technique reveals a nice even layer of the point end of the brisket. This fattier part is where the burnt ends come from. By trimming away the thick layer of fat that lies on top, you'll be left with a delicious bark directly on the meat, so you can create melt-in-your-mouth cubes. I've fallen in love with my Cutco Cutlery Butcher Knife for trimming. I like the surface area that it covers for big hunks of meat like this. I also use Glovework
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