Place brisket on a clean cutting board with the fat side up
Trim off hard fat to about 1/4 inch thickness
Remove any thick, loose, or uneven fat pockets
Locate the seam between the flat and the point (fat cap area where they separate)
Use a long, sharp knife to cut along the seam to separate the flat from the point
Trim the flat into an even thickness for uniform cooking
Trim the point as needed to remove excess fat and create a consistent shape
If needed, separate the fat cap from the flat and trim to match the thickness you want
Cut the flat across the grain into portions if you plan to slice immediately
For slicing later, leave the flat whole and portion after cooking
For point, cut into chunks or portions if you plan to smoke and serve as burnt ends
Keep cuts straight and avoid sawing motions to prevent ragged edges
Remove silver skin and tough connective bits with small, shallow cuts
Pat brisket dry and refrigerate uncovered for 1–24 hours if desired before seasoning