Beef Brisket Recipe: Trim Fat

Video Transcript

"The cut of meat we're going to use today, is called beef brisket. It is one of the tougher parts of the beef. Right now, I have a really big one. You can buy these in half or quarters, depending on how much you want to smoke. The beef brisket, like I said, it's kind of the underbelly, so it takes a long time to cook, and as you can see, the cut of meat that I have, is called the fat cap off. Now, you do want to keep some fat cap on your beef, because that brings out the flavor, so what I've done, it takes less time to cook with partial fat cap off, so today that's what. This meat is also already prepped. You don't need to cut it. You can get this meat at anywhere, like a Sam's Club, Costco, a food provider, or even at your local grocery store. Most of the time in a local grocery store, you'll see it with not much fat on it, so what you need to do, is ask the meat department, if you could get one with a partial fat cap on, so as you can see, the meat. We're not going to cut it or anything today. We're just going to leave it. What it looks like in our next step, is going to be rubbing."