How to Cut Brisket

You have carefully put in the time and effort needed to smoke a brisket perfectly. It’s finally ready and it’s time to slice it and have a taste, but how should you do it?

We can all agree how devastating it can be to end up with a tight and stringy brisket after putting in all the effort. Don’t you agree?

A typical full-packer brisket is made up of two overlapping muscles, the point and the flat. This makes the process of cutting a brisket a little tricky, but not so complicated.

Good news! I will take you through how to cut brisket to avoid any distress.

Before we get started, it would be wise to mention that there are several ways of slicing a brisket. The best way to slice a brisket may, therefore, be dependent on a variety of issues. However, there is also a wrong way to do it. Make no mistake. Now that we have all the facts, shall we begin?

Step 1: Cut the brisket into two sections

The first step will be to take your perfectly rested brisket and cut it into two. Recall the two muscles, this step will help you separate the flat from the point.

Make sure the cut is precisely between the two sections and make sure it is done against the grain.

Before moving to the next step, if there is excess fat on the top of the brisket, trim it off.

Step 2: Slice the brisket flat

Before you start to slice the brisket flat, it is advisable first to cut off the hard, dry tip that is often overcooked. This will also avoid having burnt ends.

Then, using your correctly sorted brisket knife, slice the brisket flat. I will share a few factors on what makes a good brisket knife later on. No worries.

Step 3: Slice your point in half

Next, you are to cut the point section in half widthwise. Preferably, turn the point at a 90-degree angle and have it sliced into half.

Step 4: Slice the brisket point into pieces

Onto the fourth step. You will need to slide the point section into pieces. Make sure you do it against the grain. Therefore, take the time to survey the brisket before you start slicing it carefully.

If possible, it would be awesome to maintain the thickness of a No. 2 pencil while doing the slicing. Not too thick, not too thin.

Step 5: Serve and dine

Finally, with all said and done, your brisket is ready. If you have carefully followed the steps outlined above, your brisket should still feel moist, soft, and juicy. You might not even need to serve it with sauce.

In any case, serve your brisket and enjoy it as you please.

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