Slicing beef brisket is an art that takes patience and the right technique to master When done correctly, you’ll be rewarded with tender, mouthwatering slices of smoky perfection As an avid barbecue enthusiast and brisket aficionado, I’ve spent years honing my slicing skills to get brisket just right.
In this article, I’ll walk you through my tried and true process for slicing brisket like a pro. From choosing the right knife to determining the direction of the grain, you’ll learn the insider tips to take your brisket carving abilities to the next level So grab your apron and let’s get slicing!
Anatomy of a Brisket
Before we dive into the nitty gritty of slicing, it helps to understand brisket anatomy. A full packer brisket comprises two muscles – the flat and the point.
The flat is the leaner rectangular muscle that makes up the bottom portion. It has a consistent grain running in one direction which makes it ideal for slicing.
The point, also called the deckle, sits on top of the flat. It’s fattier and contains various interlocking muscles leaving the grain running in different directions. The point is best chopped or made into burnt ends.
Keeping the differences between the flat and point in mind will help tremendously when it comes time to slice your brisket.
Letting Your Brisket Rest
I cannot emphasize this enough – resist the urge to slice into your brisket straight off the smoker! Letting your brisket rest is a crucial step that allows the juices to redistribute evenly throughout the meat.
So be patient. Give your brisket at least an hour of rest time, up to three hours for a large cut. Tent it loosely with foil and let it hang out near room temperature during this time.
Those juices have nowhere to go but into the meat which translates to incredibly moist and tender brisket. Trust me, it’s worth the wait!
Choosing the Right Brisket Slicing Knife
Having the proper knife makes a world of difference when slicing brisket. You want a long, sharp knife with a blade that is both sturdy and flexible. After testing several knives, here are my top recommendations:
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Serrated slicer – The scalloped edge helps glide through the meat smoothly without tearing. Aim for at least a 12-14 inch blade.
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Electric knife – Makes slicing a breeze with swift back and forth movements. The key is finding one with a long blade to cut the entire brisket in one pass.
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Granton-edge knife – Air pockets on the blade prevent friction and sticking. The holes also allow juices to flow along the surface.
Ideally, invest in a knife dedicated just for slicing briskets and other large cuts of meat. A dull, worn out blade will make your job much harder and the end result will suffer.
Determining the Direction of the Grain
This is the cardinal rule of slicing brisket – always cut perpendicular to the grain. Slice with the grain and you’ll end up with chewy meat.
Finding the grain direction takes a bit of focus but gets easier with practice. Here are some tips:
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Examine the brisket carefully, looking for the telltale long muscle fibers running in one direction.
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Use your fingers to feel which way the grain is running.
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Make a shallow cut and check the thickness of the fibers – wider means you’re cutting with the grain.
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Cut off a small corner piece and slice it. Observe which direction makes neat, thin slices.
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Study the fat lines which usually run parallel to the muscle grain.
Don’t be afraid to manhandle your brisket a bit during this process! The meat can take it.
Step-by-Step Guide to Slicing Brisket
Okay, we’ve covered the prep work. Now let’s run through the slicing process from start to finish:
Separate the Flat from the Point
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Place the brisket flat-side down on a large cutting board. The point will be facing you.
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Press down gently to find the natural seam where the point and flat meet.
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Make an angled cut along the seam to separate the two muscles.
Slice the Flat
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Keep the flat steady with one hand. Use your other hand to slice the flat across the grain into 1/4 inch thick pieces.
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Start from the middle and work your way outwards to get nice even slices with delicious bark on top.
Slice the Point
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Slice the point in half lengthwise to expose the grain running in multiple directions.
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Rotate each half 90 degrees so the grain now runs perpendicular to you.
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Cut thin slices across the grain like you did with the flat. The difference is you may need to adjust your angle slightly as the grains shifts.
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An alternative is to chop or cube the point for burnt ends.
Enjoy Your Perfectly Sliced Brisket!
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Arrange your brisket slices neatly on a platter with some sauce on the side if desired.
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Time to feast! Grab some slices and appreciate how your slicing skills have paid off in tender, melt-in-your-mouth brisket.
Key Takeaways
Slicing brisket like a professional takes time to master but follow these guidelines for success:
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Allow the brisket to rest adequately after cooking – 1 to 3 hours
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Use a long, sharp, serrated knife suited for slicing large cuts of meat
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Always slice perpendicular to the grain for tender brisket
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Separate the point from the flat and slice each muscle appropriately
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Resist the urge to rush – brisket slicing requires patience and finesse
With practice, you’ll be able to carve brisket with confidence. Your friends and family will be amazed at your brisket slicing abilities. Now get out there, fire up your smoker, and start perfecting your technique! Delicious sliced brisket awaits.
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.
Fat Content of Brisket
A good brisket cut has visible marbling. That’s where most of the juice and flavor will come from. But it also helps to leave roughly one-quarter inch of fat on the outside before you cook your brisket to ensure a good level of juiciness and flavor. Trim excess fat with a sharp slicing knife or boning knife. Ideally, trim while the brisket is still cold, and the fat is more solid and easier to cut through.
The key task we want to go over is cutting the meat after your brisket is cooked. Thankfully it’s not rocket science. With these tips in mind, you’ll learn how to cut a brisket like the best of ‘em.
To properly prepare a brisket, youll need a few essential tools:
- A sharp boning or chefs knife for trimming fat and achieving clean cuts. Long and serrated is best.
- A sturdy cutting board large enough for your brisket — especially if youre cooking a full packer.
- If you plan on shredding the brisket, make sure to have quality meat claws or forks for handling the brisket.
- A MEATER thermometer to ensure your brisket reaches the ideal internal temperature for tender, juicy results. Pro Tip: Before you get started on cutting your brisket, make sure you let it rest for around 20-30 minutes after removing it from your grill. This will help the meats internal juices to redistribute for ultimate texture and taste.
How to Slice Brisket
FAQ
Do you cut a brisket with the grain or against the grain?
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Crossbuck BBQhttps://www.crossbuckbbq.comHow to Slice a Brisket | Crossbuck BBQ Brisket Smoking Class
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Reddit · r/Traegerhttps://www.reddit.comCan anyone tell me which way is against the grain on this brisket?
How to thinly slice raw brisket?
The trick, as Christie Vanover points out, is to always cut perpendicular to the grain. So slice the flat first (no thicker than the width of a pencil is the gold standard), and remember to turn the point before slicing it too.
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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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.
How do you cut a brisket?
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.
Should brisket be sliced against the grain?
The reason I say “ish” is because a brisket is smoked until the point of tenderness, you DO NOT need to slice entirely against he grain to get tender meat. This is completely different from Steak where slicing against the grain as much as possible makes the steak more tender. A simple backyard way to slice is like this: Create pencil thin slices.
How to slice beef brisket in Texas?
For instance, say the side of the brisket closest to you is a bit drier and more liable to fall apart, finishing the slice on a push stroke will help keep the entire slice intact. The traditional way to slice beef brisket in central Texas is to slice the flat and point separately so your guests can have a combination of lean and fatty meat.
Why do you cut brisket in half?
That looks like this: These muscles have apposing grain directions. Cutting in half separates them and lets you slice them individually. The reason I say “ish” is because a brisket is smoked until the point of tenderness, you DO NOT need to slice entirely against he grain to get tender meat.
What is a good brisket slice?
So, there you have it. Cutting a brisket perpendicular, at an angle, on the bias — they all mean the same thing: slicing against the grain. If the grain is running east to west, you’re cutting north to south. According to Aaron, a good brisket slice has a combination of bark, meat, and fat.
How do you make a perfect brisket?
A pitch-perfect barbecued brisket after it’s gotten its beauty rest: 1. Cut the brisket crosswise into 2 sections. After the barbecued brisket has gotten its beauty rest, cut the brisket crosswise into 2 sections: the flat and the point. A brisket knife is a wonderful tool to have. 2. Trim any excess fat off the top of the brisket. 3.