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I saw this elsewhere and thought it would be a neat reference for the new and a good reminder for the old hands as well. It shows a full packer cut brisket before and after trimming. You can spin it around, flip it over, and swap back and forth between trimmed and un-trimmed.
Looks like hours and hours of learning on my own,is surprisingly the same process by hand, using an "old school" well trained fillet knife . That knife's tip was able to separate the tip...A tip I didn't know existed till I was a stormin' norman learning... My full brisket was cut into 3 pcs on the flat section and the 4th pc. the tip..All went into a 9 day brine that I used from my jewish cookbook from the 60's..the process afterwards involves Their spices and herbs and more to do and finally smoked
I've been splitting m briskets like that for awhile now. Seems to make much better pastrami with alot less fat. You also don't have all the grains running in 10 directions!