Trimming a brisket flat for competition BBQ

The goal of trimming a brisket flat for competition is simple: create long, even slices with consistent thickness, clean edges and perfect tenderness. Every cut you make is about controlling shape, grain direction and cook time.

When turning in competition BBQ, pitmasters are required to put six pieces of brisket in a 9-inch styrofoam box. We can turn in six slices from the flat, six cubes from the point or a mixture of both.

We only cook as much brisket as we need to create the perfect brisket slices and cubes. That focus gives us the most control.

We are allowed to trim our competition meat before we arrive at the cook site. We just can’t season it or inject it in any way.

I’m going to start with the flat muscle, since slices are the most common entry.

If you still need to separate your brisket muscles, start with this tutorial: How to Separate the Point and Flat. It walks you through the cleanest way to follow the fat seam.

You want your brisket slices to be as long as possible, so they fill the box. This is why I use this special cutting board. It shows me the size of the box.

Start by removing the right corner, slicing it against the grain. This is the side that was not connected to the point.

Cutting against the grain now creates a straight reference edge. After the brisket is cooked, you’ll slice perpendicular to that same line, ensuring every slice is tender.

Next, remove the side where the meat is rather thin.

Flip the brisket around, and square up the other side. This time, you are cutting the side that the point muscle was connected to.

Again, you want to slice against the grain because this will help guide you when cutting your cooked brisket slices.

Next, square up the top and bottom sides, so that the brisket is just about the width of the box. Then, square up the right and left edges again to make it as uniform as possible.

PRO TIP: Save all of these meat trimmings to make Ground Brisket for hamburgers and smoked sausages.

Now that the meat is squared up, it’s time to remove the excess fat cap on the bottom.

If you have a really large layer of fat like pictured below, simply slice that off. Then, flip the brisket over.

Use your knife to remove the excess fat, trying not to cut into any red meat.

Competition briskets only need about 1/4 inch of fat because judges bite one area. Too much fat prevents clean slices and uneven rendering.

If you see some red meat exposed, like what is pictured on the right, it will likely be from the point muscle. This is what was left over during the separation. It’s okay if that’s exposed because there is still a thin layer of fat underneath it.

PRO TIP: Save the fat trimmings to make Beef Tallow. I use tallow in my brisket wrap and to make biscuits, tortillas and pie crust. It's also great for cooking up smash burgers. 

Flip the brisket back over to remove any excess silver skin that rests on the meat.

Use a sharp fillet knife. Pierce the knife tip under the silver skin. Then, lift the brisket with one hand as you slide the knife down. These trimmings can all be discarded.

For the final step, (and this is optional) take a pair of scissors to clean up the edges.

Wrap the trimmed flat section of the brisket tightly in plastic wrap and place it in the refrigerator or freezer, until you’re ready to head to the competition.

Quick Summary: How to Trim a Brisket Flat for Competition

• Square the flat to create long, even slices.
• Trim edges until the shape matches the turn-in box.
• Reduce the fat cap to roughly 1/4 inch.
• Remove silver skin for cleaner bite-through.
• Shape edges for uniform width and appearance.
• Wrap tightly and chill before competition day.

---

---