To cut a brisket properly, follow these expert steps to ensure tender, flavorful slices:
Preparation
- Let the brisket rest fully after cooking to allow juices to redistribute.
- Place the brisket on a large cutting board with the point (thicker end) toward your non-dominant hand.
Separate the Brisket into Two Parts
- Feel for the layer of fat that separates the flat (leaner, larger section) from the point (smaller, fattier section).
- Make a cut along this fat layer to separate the flat from the point, as the grain runs differently in each part and they need to be sliced differently
Identify the Grain Direction
- Locate the grain (direction of muscle fibers) on each section. You want to slice against the grain to break muscle fibers and ensure tenderness
Slice the Flat
- Position the flat with the grain running horizontally.
- Slice against the grain into about 1/4-inch thick slices (roughly the width of a pencil), using long, smooth strokes
- Keep slices uniform for the best texture and presentation.
Slice the Point
- The grain in the point changes direction, so rotate the point about 90 degrees.
- Slice the point against its grain, also about 1/4-inch thick.
- You can first cut the point in half widthwise, then slice each half against the grain
Optional: Trim Before Slicing
- Before slicing, trim excess fat and silverskin from the brisket for better slicing and eating experience.
- Remove any overly thick fat cap, leaving about 1/4 to 1/2 inch for moisture retention
Serving Tips
- Arrange slices neatly on a platter.
- Traditional Texas style often serves brisket simply, sometimes on white bread, with sauce on the side if desired
Summary
- Rest brisket.
- Separate flat and point by cutting along the fat layer.
- Slice each section against its grain in 1/4-inch slices.
- Trim fat as needed before slicing.
- Serve and enjoy!
This method preserves tenderness and highlights the brisket’s smoky flavor
