Cutting a beef brisket properly is key to bringing out its most delicious flavors. With the right technique, you can transform this tough cut into tender mouthwatering smoked meat. As an avid backyard griller I’ve smoked my fair share of briskets over the years. Follow my step-by-step guide to learn how to trim, slice and chop a brisket like a seasoned pitmaster.
Get Familiar with Brisket Anatomy
A full packer brisket contains two separate muscles – the flat and the point The flat, which comes from the cow’s breast muscle, is leaner and rectangular in shape The point, also called the deckle, comes from the shoulder and contains much more marbled fat. A thick layer of fat divides the two muscles.
When shopping for a brisket, look for a thick, moist slab of meat with vibrant red coloring. Opt for the point cut if you want a fattier, more flavorful brisket ideal for shredding. Go for the leaner flat cut to slice. Or choose a whole brisket to experience both textures.
Trim the Fat Cap and Excess Fat
Excess fat prevents seasoning and smoke from penetrating the meat. I recommend trimming some of the fat cap, but leaving around 1⁄4 inch to help keep the brisket moist. Here’s how to trim your brisket:
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Place the brisket fatty side up on a cutting board. Use a sharp knife to slice off sections of the fat cap.
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Flip over the brisket and trim off any hard fat deposits from the underside of the flat.
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Find the thick seam of fat dividing the point and flat. Slice into it to expose the meat.
Leave any marbled fat inside the brisket intact for moisture and flavor. A properly trimmed brisket allows the rub and smoke to work their magic.
Apply a Dry Rub
A good brisket rub accentuates the meat’s flavor. The night before smoking, coat all sides of the brisket with a generous layer of dry rub. Use an all-purpose blend, or make your own mix with spices like garlic powder, onion powder, paprika, salt and pepper.
Massage the rub into the meat’s nooks and crannies. Cover and refrigerate overnight, which gives time for the rub to deeply penetrate. Right before smoking, pat on another light coating for good measure.
Slow Smoke the Brisket
Low and slow smoking is the key to melt-in-your-mouth brisket. Maintain a temperature between 225-250°F in your smoker or grill. Place the brisket fat side up to baste itself as it cooks.
For a 10-15 lb brisket, estimate 1 – 1 1⁄2 hours of cooking time per pound. Spritz with apple cider vinegar every hour for moisture and color. At the halfway point, double wrap in butcher paper or foil and continue smoking until fork tender.
Cook until the internal temperature reaches 195-205°F. Then let rest for at least 30 minutes before slicing – don’t skip this crucial step!
Carefully Slice Against the Grain
Proper slicing technique is what makes or breaks a smoked brisket. Always cut perpendicular to the direction of the meat fibers to yield tender, easy-to-chew pieces. Here are some tips:
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Use a long, sharp knife with an undulated edge which glides smoothly through the meat.
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Separate the point from the flat where the fat seam divides them.
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Starting at the top of the flat, slice thinly across the grain in 1⁄4 inch increments.
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Cut the point in half lengthwise, rotate 90 degrees, then continue slicing against the grain.
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Arrange neatly on a platter with slices from both muscles. Serve the melt-in-your-mouth brisket alongside traditional fixings like pickles, sliced bread and baked beans.
Transform Leftovers into Burnt Ends
Take leftover point pieces and turn them into incredible burnt ends. Chop into 1-inch cubes and toss with more rub. Spread out on a baking sheet and bake at 400°F for 10 minutes until sizzling and charred on the edges. Burnt ends make the ultimate brisket sandwich topped with sauce and slaw.
Master Serving Moist, Tender Brisket
From trimming to slicing, follow my tips and you’ll become a brisket pro. With the right prep, low and slow smoking method and proper cutting technique, you’ll impress any backyard barbecue crowd with incredibly tender, juicy brisket.
The key steps are:
- Trim excess fat for better smoke penetration
- Thoroughly coat with a flavorful dry rub
- Smoke low and slow at 225-250°F until fork tender
- Let rest before slicing to retain moisture
- Carefully cut against the grain for tenderness
With a little practice, you can serve restaurant-quality brisket right from your own smoker. Nothing brings people together like a perfectly executed brisket. Dig in and enjoy the fruits of your smoking labor!
How to Slice Brisket
You’ve got your tools, you’ve got your perfectly rested brisket, and now all that’s left is slicing her open and feasting like a king! Now, one last note before you get to the actual slicing. You want to slice this brisket AGAINST THE GRAIN, so take your time to find the direction of the grain before you start cutting. You just spent a whole day smoking this brisket. Be sure you slice it correctly for the best texture.
For even more detail on how to slice brisket, scroll to the informational card below!
- Get your brisket ready to slice. Once your brisket has been fully rested, you’re ready to slice! Set your brisket on a large cutting board with the point toward your non-dominant hand.
- Separate the point from the flat. Place your non-dominant hand on the brisket and move your hand in a small, circular motion to feel where a small layer of fat separated the flat from the point. Locate that layer of fat and then make your first cut. This helps to separate the flat from the point. Since you always want to be slicing against the grain of your brisket, is important to have these two pieces separate and sliced differently.
- Slice the flat. Begin with the flat side of the brisket. Slice against the grain in 1/4-inch slices. Try to make these slices as uniform as possible so everyone gets the perfect size of brisket.
- Slice the point. Next, grab your point and slice it in half in the opposite direction of your initial cut. Next, grab half of the point and turn it 90 degrees. Slice the point against the grain in 1/4 inch slices just like you did with the flat. Finish by slicing the other half of the point the same way as the first half (be sure to slice against the grain!).
- Serve! Now that you’ve perfectly sliced your brisket, arrange it neatly on your serving platter with all your brisket fixings. Dig in and enjoy!
I find it helpful to explain to my guests what they are getting with the different slices. I call the flat “lean” and the point “fatty.” You will find this is consistent with how you are asked to order brisket at any reputable BBQ joint that is up to snuff. I like to eat the fatty brisket, myself, but I know plenty of people who will choose the lean slices every time and love them. If you followed the instructions on How To Smoke a Brisket, you should have delicious, tender meat no matter what slice you choose! Now step away from the cutting board and get yourself a plate. After all of the hours of trimming, smoking, spraying, wrapping, fire tending, and slicing, it is finally time to enjoy the meats of your labor!
Don’t forget to check out the rest of my posts all about the beautiful brisket! Whether you are a beginner, a first-time brisket smoker, or an experienced pitmaster that wants a refresher course, make sure you read Brisket 101, How to Trim a Brisket, and How to Smoke a Brisket. If you’ve read all of the posts and have cooked up the perfect brisket, I would LOVE to see it! Tag me on Instagram @heygrillhey, or post it on my Facebook Page!
This post was originally published in May 2015. We recently updated it with more information and helpful tips.
Materials for Slicing Brisket
Before you begin, be sure you have everything you’ll need to slice the brisket. The brisket will have plenty of time to rest, so snag all your materials before you get to the slicing. Here are my recommended materials:
- Large cutting board. You need a very large cutting board to hold your brisket and give you enough space to slice the meat.
- Serrated knife. Your brisket-slicing knife matters! You want a knife that is serrated but doesn’t have any of those super small ridge-like teeth. The smooth serrated edge allows you to slide through the meat without squishing it or tearing it to shreds.
- Work gloves. Slicing brisket can be messy work, so I like to use my clean BBQ gloves when handling and slicing brisket.
How to Slice Brisket
FAQ
How do you know which way the grain goes on a brisket?
Visually, you should be able to see lines running in one direction, all the way across the brisket. Those are the muscle fibers. If it’s a bit hard to tell just by looking, grab each end of the brisket and pull in opposite directions. You should be able to see the fibers separate or stretch away from each other.
What is the 3 2 1 rule for brisket?
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1. 3 Hours Unwrapped:Start by smoking the brisket at 225°F (107°C) for 3 hours, leaving it unwrapped to develop a flavorful bark.
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YouTube · Mad Scientist BBQhttps://www.youtube.com3-2-1 Brisket – YouTubeMar 24, 2024 — it’s super simple you go 3 hours unwrapped 2 hours wrapped 1 hour unwrapped again and boom you have perfect ribs they didn’t end up perfect as you m…
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2. 2 Hours Wrapped:After 3 hours, wrap the brisket in foil and continue smoking for another 2 hours at 225°F (107°C). This stage allows the brisket to become more tender and moist.
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3. 1 Hour Unwrapped:Finally, unwrap the brisket and cook it for 1 more hour at 225°F (107°C) to crisp up the bark.
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4. Rest:Allow the brisket to rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy final product.
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Better Homes & Gardenshttps://www.bhg.comHow to Cook Brisket 4 Ways—Low and Slow – Better Homes & GardensFeb 3, 2025 — Frequently Asked Questions * What’s the 3-2-1 method for brisket? While it is true cooking brisket is a time-consuming process, the 3-2-1 rule makes…
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Butcher BBQhttps://butcherbbq.com3 2 1 Beef Brisket Method of Cooking Changes The Game | Butcher BBQAfter the initial 3 hours of smoking, it’s time to wrap the brisket in aluminum foil. … Place the wrapped brisket back on the smoker and continue cooking for …
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Butcher BBQhttps://butcherbbq.comBasic 101 Secrets to Smoking the Perfect Ribs and Brisket – ButcherThe key is to be patient and resist the urge to open the lid too often. Once the brisket is done, let it rest for at least 30 minutes before slicing into it. Th…
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How to thin slice beef brisket?
The most important step in slicing cooked brisket is to cut thinly across the grain. Meat is made up of long muscle fibers, and the grain of the meat is how these fibers align. For tender brisket you’ll need to slice across the fibers; if you slice with the grain you’ll have stringy, chewy meat.
What is a brisket cut?
The brisket is a cut of meat from the front of the cow, below the chuck, and above the shank. This region of the cow does a lot of activity during its lifespan, making it chewy if not cooked carefully. This cut is often divided into two portions — the point and the flat.
How do you cut a brisket flat?
If your brisket has both parts (the point and the flat), cut in between them with one or two long, slicing motions. Set the point aside for now, so you have ample room on the cutting board to slice the brisket flat. Step 5: Slice the brisket flat. Identify which way the grain runs in the brisket flat.
What is a flat cut brisket?
Well, a flat cut brisket is thin and long as has a long fat layer on top. It slices more easily than a point cut brisket and the fat layer ensures your brisket dinner will be juicy and moist. Garlic cloves, onion and shallot also go into this Christmas brisket recipe, along with potatoes.