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What’s the difference between a backyard brisket trim and a competition cook-off brisket trim? What about a brisket trim for catering? And how do restaurants trim their briskets and why? In this video I show you exactly how to trim your brisket for all of the above and more.

Before we jump into the trimming let me quickly explain the three things I look for in a brisket when shopping.

First is SIZE: Generally I find myself going for the 16lb to 18lb range. I never go less than 14lbs and if I find a solid 20lb brisket I will take that too.

Second is SHAPE. Look for a brisket that is more or less as even and flat as it can be, this can be helpful for trimming quickly.

Lastly and perhaps most importantly – GRADE.

These days for top restaurants and for good at home eats PRIME is the standard. But for cook-offs, Wagyu and high end briskets are becoming more and more the norm.

You want to look for a brisket with good marbling. Truthfully, at home even a CHOICE grade is a good choice for most occasions but for a cook-off, you don't want to bring a knife to a gun fight – so go at least with a Prime if not a Wagyu.

With all that said, let's get to trimming this brisket!