Chill the brisket until firm but not frozen
Place it on a clean cutting board with the fat cap facing up
Use a sharp boning knife or trimming knife
Remove any loose, hard, or thick external fat
Trim the fat cap to about 1/4 inch thickness
Round off sharp edges and corners to prevent burning
Remove the hard fat between the point and flat if needed
Trim silver skin and any tough membrane from the surface
Cut away any discolored, dry, or ragged pieces
Shape the brisket into a more even, compact form
Keep the flat and point intact unless separating them is desired
Trim away excess fat from the sides and underside
Save trimmed fat if desired for grinding or rendering
Pat the brisket dry after trimming