How to prepare and slice a Beef Point End Brisket
Beef Brisket needs to introduction, it’s a favourite around the world for smoking, and slow cooking.
Beef brisket generally comes in large portions, and it can be a bit daunting at the beginning of preparations, but take your time with slicing through the fat cap so you finish with the perfectly trimmed brisket ready for cooking.
- Pat down your brisket with paper towel.
- Remove excess fat from both sides of the brisket. To keep your brisket juicy whilst smoking, keep a thin layer of the fat cap intact, around 5-10mm.
- Cut brisket to desired size
- That’s it! you’re ready to slow cook your brisket.