How to Cut Brisket: Step-by-Step Guide
When cooked right, a brisket is a culinary delight, but improper slicing can ruin all the hard work. Here’s a detailed guide on how to slice brisket perfectly.
Understanding Brisket Parts
A full packer brisket comprises two main parts:
- The Point: Fattier and often chopped due to its tenderness.
- The Flat: Leaner and typically pre-cut, best served sliced.
Preparing the Brisket
Fat Trimming:
- Leave about a quarter-inch of fat for juiciness.
- Trim excess fat with a sharp knife while the brisket is cold.
Resting:
- Let the brisket rest for 20-30 minutes after grilling to redistribute juices.
Essential Tools
- A sharp, serrated knife for clean cuts.
- A sturdy, large cutting board.
- Meat claws or forks if shredding.
- A MEATER thermometer for perfect internal temperature.
Slicing Techniques
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Rest the Brisket:
- Let it rest for at least 1 hour, up to 3 hours, at 195-205°F internal temperature.
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Choose the Right Knife:
- Use a long, sharp, serrated knife, like a 14-inch slicer.
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Find the Grain:
- Cut against the grain to ensure tenderness.
- Identify the grain direction by cutting a corner before cooking.
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Cutting:
- Trim any remaining fat.
- Cut against the grain at a 90-degree angle starting with the flat.
- Rotate the brisket when you reach the point cut to maintain cutting against the grain.
- Aim for slices about the width of a #2 pencil.
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Harvesting Burnt Ends:
- These flavorful pieces can be cut into chunks and used in various recipes.
Alternative: Chopped Brisket
- For a different texture, chop the brisket against the grain.
- Use in sandwiches, tacos, chili, and more.
Conclusion
With these steps, you can slice brisket like a pro, ensuring tender, flavorful results every time. Enjoy experimenting with different cuts and recipes to find your perfect brisket preparation.
