How to Trim and Separate a Brisket by The Wolfe Pit


In this cooking video The Wolfe Pit shows you how to separate and trim a packer brisket and get it ready for the pit.

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“Guts and Bourbon” – Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0


36 replies
  1. Damage, Inc.
    Damage, Inc. says:

    Jesus this is a total failure. This clown must live in Ohio or some nonsense. He has no clue what he's doing, at all. People who separate the flat from the point do it out of panic and no confidence in their ability to cook it whole.

  2. nightwatchrenband
    nightwatchrenband says:

    Have been struggling with separating point and flat, and I see that the folks who make it look easy do it with the point side DOWN which seems to make it easier to follow the fat layer between them. Thanks.

  3. Ruthless Goat
    Ruthless Goat says:

    Watching this makes me want to abduct you and tie you up while I take all your knives to be sharpened. Dude! Butcher does not describe what you did to that meat. Anyway, I do this too (with sharp knives) as the art of separating the point and flat can be hard, but it looks so easy when the pros do it. Fortunately for us both, the meat can be forgiving if cooked properly. I aggressively trim most of the fat off because there is plenty of fat within the meat.

  4. QuinnEssentials
    QuinnEssentials says:

    Great info Larry. I'll be trimming one tomorrow for the first time I've always just done the whole thing Texas style as some would say but tomorrow I plan on doing just as you have done here. Great video! 👍

  5. Tony Reynolds
    Tony Reynolds says:

    I never bought one of these because I didn't know how to cut and trim it and was afraid that I'd mess it up and end up with a big pile of stew meat !   Thanks Larry, I'll try it now !!

  6. Debbie FoodPrepping
    Debbie FoodPrepping says:

    Larry, I love Brisket but I have never seen one like that.  We don't have Butcher's here where we can go in and get meats cut or where they sell pieces of meat like that.  Not that I know of.  lol  The only Butcher we have is at the Kroger Meat Dept.  Is one like you have cheaper than say the flat cut or the point cut?  

  7. bebebutterfield1
    bebebutterfield1 says:

    Good to know Lar and TY for sharing. I quit buying briskets. By the time I've trimmed it theres about an equal pile of fat vs meat. I am thinking about corning one though. I love that stuff.

  8. joed596
    joed596 says:

    Thank you, Larry!    You really know your stuff, guy . . .    wow!   :-0     I'm still figuring out how to open cans  <lol>   (ok, I know how to make burgers on the grill which I'm doing right now!)    😛

    All best and thumbs way up for you,   Jersey Joe   🙂

  9. Anonymoose
    Anonymoose says:

    I've never seen this demonstrated, and now I see what they're talking about. Being the lazy bitch that I am, I'll probably still let my meat guy deal with it, but if I'm ever out camping and a whole brisket wanders in, I'll know what to do with it.  🙂

  10. This is Whats for Dinner
    This is Whats for Dinner says:

    Yo bro-ham, thanks for this!! I've never done a brisket yet, but every time I think about gettin one, I think, shit, now I gotta go find something that shows me how to do it.. TheWolfePit is truly the One Stop place for recipe's, techniques, and all around baddass'edness for food!! Not to mention awesome naked butts 😉 Thanks again brother.. :p

  11. lysippus
    lysippus says:

    thanks for showing this!  you are one of the masters.   i have seen people trim the major fat but still leave the point & flat together, almost flapping together.   why do you choose to separate?  for the separate (real non-chuck BS) burnt ends? fit on the smoker?  evenness of cooking?
    hope the cook video will follow. 


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