Whole brisket trim

[Gensler323]

Hey all, just picked up my first whole brisket to do this weekend. Never butchered anything like that before, just looking for some critique or future tips/tricks for when I tackle another beast in the (hopefully) soon future. Purchased frozen from the meat market, I had no idea even where to begin to find where the flat ended and the point began. I just kept trimming fat away until magically i had a point come out of nowhere. Any advice would amazing thanks all! I'll be cooking on a WSM 18.5" with my newly purchased auber temp controller.

[RonB]

Here's a video on trimming a brisket by Aaron Franklin:

[Gensler323]

Awesome thank you!

[Greasy]

I did my first brisket on the 18.5 WSM last weekend. Somebody suggested, I can't remember who, to cook the point on the upper rack and the flat on the bottom. That's what I did and it came out pretty good. Good luck!