Trimming meat can as important as cooking it, especially if you are cooking a brisket or pork shoulder. As always, the right tool makes the job easier and the results better. This is the knife used by the top BBQ chefs for trimming fat and boning meat. It is the right shape, length, thickness, and flexibility. 

If you are planning to start with a whole "Packer" brisket, you will have a lot of trimming to do. For a master class on this, check out Aaron Franklin at this link: https://www.youtube.com/watch?v=yaMgt1Altys. The knife he uses and we find works the best is a 6" curved boning knife. It cuts through all kinds of fat, trims silver skin, and cuts off the excess and uneven edges of the brisket.

This knife is very sharp, made from food-grade stainless steel and is dishwasher safe.