Let’s trim another 17lb prime brisket. I start by having a look at what we’re dealing with. I notice there’s a lot of hard fat on the point, a big hunk of deckle fat, and a very thin flat that will need to be trimmed off. When you buy briskets in bulk you aren’t sure what you’ll get, but you have to make do. I cut off the mohawk and continued that cut all the way down to the flat. This part flops over the side and will be the fastest piece to cook. I use it in burgers and sausage instead. I roun