To properly cut a brisket, follow these expert steps:
- Rest the brisket after cooking to let juices redistribute.
- Separate the point from the flat by feeling for the layer of fat between them and making a cut along that line. This is important because the grain of the meat changes between these two parts, so they need to be sliced differently
- Identify the grain direction on each section. The grain is the direction of the muscle fibers, and you want to slice against the grain to ensure tenderness
- Slice the flat first: place it on a cutting board and cut across the grain in smooth, even slices about 1/4 inch thick (roughly the width of a #2 pencil). Use long, gentle strokes rather than sawing aggressively to preserve the bark and texture
- Slice the point : after separating it, turn the point 90 degrees and slice against the grain in 1/4 inch slices as well. The point may have a different grain direction, so adjust accordingly
- Trim off any hard or dry tips before slicing, and save those for burnt ends by dicing them into chunks
- Use a long, sharp serrated knife for best results, which helps cut through tougher parts without shredding the meat
By slicing brisket against the grain and separating the point and flat for proper orientation, you ensure tender, flavorful slices ready to serve
