What is Untrimmed Brisket?

what is untrimmed brisket

Trimmed vs Untrimmed Brisket, What Is The Difference?

Untrimmed brisket refers to a cut of beef that has not been trimmed of excess fat or connective tissue. This cut includes both the point and flat parts of the brisket, which are separated by a layer of fat.

There are two distinct types of briskets – trimmed and untrimmed. What sets these variations apart? It all comes down to fat content. Brisket trimming involves removing excess fat and sinew from the meat. Trimmed brisket is cut by the butcher so that large chunks of fat are trimmed away from the fat side of the brisket. You'll need to remove almost all the fat resulting in a leaner cut of meat. Untrimmed brisket, on the other hand, contains a good amount of fat on both sides and around the edges.

This difference in fat content can significantly impact how you cook your meat. With an untrimmed one, you should expect more shrinkage due to the fat melting away during cooking. This means you'll need to plan for a more significant portion when serving your dish. On the flip side, trimmed brisket will remain at its original size after cooking and won't require extra portions for feeding guests.

The type of brisket you’re planning to choose also affects the flavor profile of your dish; untrimmed cuts offer more intense flavor as they are fattier and often have more marbling throughout the meat. Conversely, trimmed cuts may be less flavorful, but their leanness makes them easier to slice and serve up neatly on a plate or platter. Ultimately, it comes down to personal preference when deciding between trimmed or untrimmed briskets – there's no wrong answer!


Different Cuts Of An Untrimmed Brisket

An untrimmed brisket refers to the cut of beef taken from the breast area of a cow. It is characterized by its thick layer of fat and connective tissues, which make it ideal for slow cooking. Several cuts can be made from this piece of meat, each offering a unique flavor profile and texture. Here are four of the most popular:

• The Point Cut – This cut comes from the upper part of the brisket, making it both juicy and tender. It's marbling also ensures a rich and intense flavor.

• The Flat Cut – This cut is taken from the lower part of the brisket and features less marbling than its point-cut counterpart. However, it is still incredibly succulent due to its higher fat content.

• The Deckle – This cut comes from above the flat cut, making it one of the fattiest parts of the brisket. Although this makes it ideal for slow-cooking recipes, too much fat can overpower other dish ingredients.

• The Burnt Ends – These small cubes come from between the point and flat cuts, making them well-marbled yet relatively lean in nature. They are often added to sandwiches or salads as they bring a unique smoky flavor to each dish.

When cooked correctly, this piece of meat can make for a delicious meal with plenty of depth and complexity thanks to its various cuts. Each offers something special that can elevate any dish they are featured in!


What To Look For When Buying An Untrimmed Brisket

When buying an untrimmed brisket, there are a few key things you should look for:

  1. The marbling of fat will add flavor to the meat. Look for a brisket with a good meat and fat balance. Some experts recommend looking for a brisket with a fat cap that's at least ¼ inch thick. A good-quality brisket should have some streaks of fat throughout the cut.
  2. You'll want to look at the color and texture of the brisket. The outside should be a deep red, while the inside should be pink and moist.
  3. Check the size of the cut; it should be thick enough to allow for slow cooking and ensure maximum juiciness.

When selecting your brisket, remember you're looking for quality over quantity. It's worth spending more on a higher-grade cut if it means getting better flavor and juiciness from your meal. Ask your butcher for advice or buy a brisket from a butcher specializing in grass-fed beef or organic meats.

TIP: To help give extra flavor to your brisket, try rubbing it with spices before cooking it - this will bring out all its deliciousness!


How To Cook An Untrimmed Brisket

How to cook un untrimmed brisket

Cooking an untrimmed brisket is a skill that takes practice, but it's worth the effort! First, you'll need to select your cut of meat. This one can come in many different shapes and sizes; however, the most common is a flat-cut or a point-cut.

Once you've picked out your piece of brisket, there are several steps you should take to ensure that the final dish is perfectly cooked. Here are five tips for cooking a tender brisket:

• Invest in a good quality thermometer to monitor the internal temperature of the meat.

• Make sure you season it well with salt, pepper, and any other spices desired.

• Preheat your oven or smoker before putting in the meat.

• Cook slowly at low temperatures for maximum flavor and tenderness.

• Allow plenty of time for resting after cooking so that all the juices redistribute throughout the brisket.

After following these steps, you should be left with a delicious piece of tender and juicy brisket! The key is patience – taking your time will ensure that all those wonderful flavors have plenty of time to develop during cooking. So don't rush it – enjoy each step as part of creating a perfect dish!


Tips for Perfectly Cooked Untrimmed Brisket

What is untrimmed brisket and how to cook it

  • Start with a good quality brisket. Look for a well-marbled cut with fat, which will keep the meat moist and flavorful during cooking.
  • Prepare your brisket ahead of time. Trim your brisket, remove excess fat, and season the meat with your favorite rub or marinade. Allow the brisket to rest in the refrigerator overnight, which will help the flavors penetrate the meat.
  • Choose a suitable cooking method. There are several ways to cook untrimmed brisket, including smoking, braising, and roasting. Consider the amount of time and equipment you have available, and choose the method that best suits your needs.
  • A meat thermometer ensures your brisket is cooked to the right temperature. The internal temperature of the meat should reach 195-205°F, ensuring that the meat is tender and juicy.
  • Let your brisket rest before slicing. After cooking, wrap the brisket in foil and rest for at least 30 minutes. This will allow the juices to redistribute throughout the meat, resulting in a tender and juicy brisket.

Frequently Asked Questions

What is cheaper trimmed or untrimmed brisket?

Untrimmed brisket is typically cheaper than trimmed brisket because it requires more preparation and trimming of the excess fat. The exact price difference may vary depending on location and other factors.

What is the girth of an untrimmed beef brisket?

The girth, or circumference, of untrimmed beef brisket can vary depending on the animal's size, but it is typically around 18-24 inches (45-60 cm) or more. The exact girth will depend on the specific cut and the amount of excess fat and tissue that has been left on.

What Other Dishes Can An Untrimmed Brisket Be Used In?

An untrimmed brisket can be used for many delicious dishes. As it is a fatty cut of beef, it is usually cooked low and slow to allow the fat to render well, making it tender and juicy. It's excellent as smoked meat or braising in a savory sauce, giving you tender, flavorful meat with enough fat to serve as the main course.

Moreover, it can also be used in sandwiches and tacos. The meat is moist and flavorful when pulled apart and packed into buns or tortillas. Additionally, it's perfect for chili since its rich flavor adds depth and complexity to the dish.

What Is The Best Type Of Wood To Use For Smoking An Untrimmed Brisket?

Smoking an untrimmed brisket is a great way to bring out its unique flavor. However, one of the most important aspects of meat smoking it is choosing the right type of wood. Different types of wood can give the meat different flavors, so knowing which kind works best is essential.

The most popular woods for smoking a whole brisket are hickory, mesquite, and pecan. Hickory has a strong and smoky flavor that will add intense flavor to your smoked brisket. Mesquite has a sweet and smoky flavor that adds sweetness to your meat. Pecan has a milder smokiness that won't overpower the other flavors in your dish.

No matter which type of wood you choose, using only hardwood for smoking your brisket is important. Softwoods like pine or fir can impart off-flavors into your meat, so only use hardwoods. With these tips in mind, you can create the perfect smoked, flat cut!

How Long Should An Untrimmed Brisket Be Cooked?

The length of the cooking time will depend on the size of the brisket. Generally, you should cook a point cut for about 2-3 hours per pound or until it reaches a temperature of 165°F (74°C). This should result in juicy and tender meat with plenty of flavors. Here's a quick breakdown of what to expect:

* 3-4 lbs – 6-9 hours

* 4-6 lbs – 9-12 hours

* 6-8 lbs – 12-15 hours

* 8+ lbs – 15+ hours

To ensure your brisket turns out perfectly every time, keep an eye on its progress while cooking or grilling and adjust your cooking times accordingly. You can also use techniques like wrapping or braising to help tenderize tougher cuts. You can enjoy delicious brisket every time with just a bit of extra care and attention!


With its marbling, tenderness, and juicy flavor, untrimmed brisket is a worthy addition to any carnivore's menu. Whether you're a seasoned pitmaster or a novice cook, learning to prepare and cook untrimmed brisket properly can unlock a world of delicious meal possibilities. From slow-smoked barbecue to savory stews and roasts, this cut of meat can take your culinary creations to the next level.