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. 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. 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 find it helpful to explain to my guests what they are getting with the different slices. Serve! Now that you’ve perfectly sliced your brisket, arrange it neatly on your serving platter with all your brisket fixings.Finish by slicing the other half of the point the same way as the first half (be sure to slice against the grain!). Slice the point against the grain in 1/4 inch slices just like you did with the flat. Next, grab half of the point and turn it 90 degrees. Next, grab your point and slice it in half in the opposite direction of your initial cut. Try to make these slices as uniform as possible so everyone gets the perfect size of brisket. Slice against the grain in 1/4-inch slices. Since you always want to be slicing against the grain of your brisket, is important to have these two pieces separate and sliced differently. This helps to separate the flat from the point. Locate that layer of fat and then make your first cut. 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. 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.
Be sure you slice it correctly for the best texture.įor even more detail on how to slice brisket, scroll to the informational card below! You just spent a whole day smoking this brisket. 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’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. Slicing brisket can be messy work, so I like to use my clean BBQ gloves when handling and slicing brisket. The smooth serrated edge allows you to slide through the meat without squishing it or tearing it to shreds. Y our brisket-slicing knife matters! You want a knife that is serrated but doesn’t have any of those super small ridge-like teeth. You need a very large cutting board to hold your brisket and give you enough space to slice the meat. The brisket will have plenty of time to rest, so snag all your materials before you get to the slicing. It’s coming off the grill at around 200 degrees F, so let that hunk of meat cool down before diving into the cutting process.īefore you begin, be sure you have everything you’ll need to slice the brisket. After hours and hours of smoking that brisket, I know it can be difficult to wait to slice, but trust me! You can and should give your brisket ample time to rest. Quick reminder! Be sure to fully rest your brisket before slicing. The good news is, I’m here to walk you through each step! These muscles make slicing a brisket a little bit tricky because the grain runs in two different directions. In Brisket 101, I mentioned that a full-packer brisket is made up of two different, overlapping muscles that we call the point and the flat. I’ll teach you all the tips and tricks to make you look like a brisket pro! Knowing how to slice a brisket correctly will give you tender, melt-in-your-mouth, smoked meat. Slicing a brisket is a huge part of having the perfect smoked brisket experience.
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