How to Cut Brisket: Step-by-Step Guide

When cooked right, a brisket is a culinary delight, but improper slicing can ruin all the hard work. Here’s a detailed guide on how to slice brisket perfectly.

Understanding Brisket Parts

A full packer brisket comprises two main parts:

• The Point: Fattier and often chopped due to its tenderness.
• The Flat: Leaner and typically pre-cut, best served sliced.

Preparing the Brisket

Fat Trimming:

• Leave about a quarter-inch of fat for juiciness.
• Trim excess fat with a sharp knife while the brisket is cold.

Resting:

• Let the brisket rest for 20-30 minutes after grilling to redistribute juices.

Essential Tools

• A sharp, serrated knife for clean cuts.
• A sturdy, large cutting board.
• Meat claws or forks if shredding.
• A MEATER thermometer for perfect internal temperature.

Slicing Techniques

1. Rest the Brisket:

   • Let it rest for at least 1 hour, up to 3 hours, at 195-205°F internal temperature.

2. Choose the Right Knife:

   • Use a long, sharp, serrated knife, like a 14-inch slicer.

3. Find the Grain:

   • Cut against the grain to ensure tenderness.
   • Identify the grain direction by cutting a corner before cooking.

4. Cutting:

   • Trim any remaining fat.
   • Cut against the grain at a 90-degree angle starting with the flat.
   • Rotate the brisket when you reach the point cut to maintain cutting against the grain.
   • Aim for slices about the width of a #2 pencil.

5. Harvesting Burnt Ends:

   • These flavorful pieces can be cut into chunks and used in various recipes.

Alternative: Chopped Brisket

• For a different texture, chop the brisket against the grain.
• Use in sandwiches, tacos, chili, and more.

Conclusion

With these steps, you can slice brisket like a pro, ensuring tender, flavorful results every time. Enjoy experimenting with different cuts and recipes to find your perfect brisket preparation.