If you just made a juicy brisket and want to make sure you’re slicing it right, you’re in the right place!
In this TheGrillingDad.com guide, you’ll learn:
- What you need to slice brisket
- The difference between the flat and point
- How to slice brisket (5 quick steps)
- And much more!
Brisket is an extremely popular cut of meat in the world of BBQ.
This cut of beef comes from the lower chest area of a cow. It’s not known for being a tender piece of meat, but when cooked slowly, it can melt in your mouth.
There are several ways to slice brisket, and many debate the best way to go about it.
Keep reading to learn what I’ve found to be the best way to slice brisket.
Table of Contents
What You Need to Know About Slicing Brisket?
The most important rule that I always follow before cutting a piece of meat is to trim the excess fat.
- I like to start by dividing the point and the flat.
- Then slice the flat against the grain.
- Turn the point about 60-degrees, and slice it against the grain.
In my opinion, the simplest way is the best way for slicing brisket.
Once it’s sliced, it’s time to dig it.
There are many ways to eat brisket once sliced.
- In Texas, they eat brisket with factory bread.
- People in Brooklyn served it with brioche rolls.
- You might want it on tortillas, with banh mi in Los Angeles.
You probably won’t need barbecue sauce (or any sauce) if you’ve prepared your brisket properly.
In Texas, they don’t even serve sauce unless you ask for it. Most prefer to enjoy the smokiness of the meat.
Always remember that the sauce should support the meat, not the other way around.
Read More >> Texas Style Smoked Beef Brisket Recipe
Supplies You’ll Need to Slice Brisket?
- A well-rested brisket
- A very sharp slicing knife for slicing the brisket
- A large butcher’s block or cutting board
Read Also >> Top 5 Best Knives for Trimming Brisket (2021 Review)
Brisket Flat VS Point?
The brisket is made up of two different muscles: the point and the flat.
When you buy a brisket, you can either buy each section separately or buy the whole brisket, which is often called a “full packer.”
- Called the deckle
- The fatty part of the brisket
- Great for making burnt ends
- Also known as the first cut
- It is the leaner part of the brisket
- Easier to practice on
How Much Brisket Per Person?
When planning how much brisket is enough to go around for everyone at your next BBQ, a good estimate is 1/2 pound (uncooked) per person.
Another note: a whole packer brisket will be about 75% of its original weight if you trim a lot of the hard fat cap off.
Read More >> Hot and Fast Brisket (8 Quick Steps)
How to Slice Brisket (5 Quick Steps)
Grab your brisket knife. If you won’t eat all of it in one sitting, do not slice all of it; leave the rest whole to keep it moist.
1. Separating The Point And The Flat
2. Trimming Excess Fat
3. Removing The Tip
4. Finding The Grain
5. Slicing Your Brisket Gently
Read More >> How To Reheat Brisket Without Drying It Out
Step 1: Separating the Point and the Flat
The secret is to retain the brisket’s juiciness.
There are fibers that are in opposite directions or from the point and the flat.
The first step is to cut it in half to separate flat and point.
Step 2: Trimming Excess Fat
On the underside of a flat cut, trim off the small pieces of fat.
This excess fat is a barrier between the flavor and the meat.
Step 3: Removing the Tip
Cut off the tip of the brisket because this is most likely to be overcooked and burnt.
When I say burnt, I don’t mean the good kind of brisket burnt ends.
Step 4: Finding the Grain
The most important part of the process is the direction of the cut.
- Cut it against the grain of the meat at 90 degrees.
- Mentioned above is that the brisket has two parts that make this a bit confusing.
- Not cutting against the grain makes the muscle filaments strong and chewy, but when you cut it against the grain, it makes the muscle filaments tender and juicy.
- I recommend cutting the corner flat of the brisket to easily see if the grain is uncooked. Make it a habit to find the right direction before cutting the brisket.
Step 5: Slicing Your Brisket Gently
- Remember to only use a sharp knife
- Start by removing the excess fat if not yet trimmed.
- Cut across the grain at a 90-degree angle starting with the flat.
- If you don’t separate the point and flat, when you start seeing the middle part of the meat, you will see two muscle layers. That is the sign that you should stop slicing the flat.
- Rotate about 60 degrees to and start slicing the point.
If you are not sure about cutting a brisket properly, start at the flat end and cut it in one-half-inch slices until you hit the point. You’ll know when you’re there.
I added the word “gently” because you don’t want to squeeze out all of the juices during this process.
You worked hard to get to this point, you don’t want to waste any of that hard work by butchering the final step before eating.
Final Thoughts On Slicing Brisket
Knowing how to slice a brisket correctly will give it a refined and tender, melt-in-your-mouth taste.
You can absolutely mess up your meat by cutting it up, but following the steps above will make your brisket amazing.
As always, use a meat thermometer to make sure the internal temperature is a minimum of 145ºF (but that wouldn’t be good brisket, smoke it to around 198-203ºF).
If you’re careful this shouldn’t happen, but if you happen to cut your finger instead of your meat, follow these steps.