How To Trim Your Brisket According To A Pro - Chowhound

Mironov Vladimir/Shutterstock Brisket is a large, boneless cut of beef that comes from the cow's lower chest. As a central muscle that supports the weight of the cow, it is a tough piece of meat with a significant amount of connective tissue. Because it's a fatty, muscly cut, it should be trimmed (the excess fat cut off) before being slow-cooked or smoked. However, it's important to know the right amount of fat…