![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/1-3.png)
FLAT BRISKET
Here we see the area the brisket is taken from.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/2-4.png)
Internal fat is removed.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/3-4.png)
External fat is also removed.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/4-4.png)
The maximum thickness of any fat left on the cut can be no thicker than 10mm.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/5-4.png)
Here we see the top of the trimmed brisket.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/6-4.png)
and the underside of the trimmed brisket
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/7-4.png)