Slicing up a beautifully smoked beef brisket is one of life’s greatest pleasures for any barbecue aficionado. But cutting that tender, juicy brisket the wrong way can turn your masterpiece into a chewy, stringy mess. Mastering the art of how to properly slice brisket is essential.
Follow this complete guide to learn the brisket slicing skills that will highlight your hours of smoking time. We’ll cover everything from choosing the right knife to cutting against the grain so your brisket comes out perfect every time.
Why Slicing Technique Matters
Beef brisket has a unique structure with several overlapping muscles that run in different directions. This grain pattern makes brisket slicing tricky. If you don’t cut perpendicular to the grain, your brisket will be chewy and tough.
That’s why learning how to slice brisket correctly is so important. When done right, you’ll get melt-in-your-mouth, fall-apart tender meat. Follow these step-by-step instructions to slice brisket like a pitmaster:
Brisket Slicing Tips
Before grabbing your knife, keep these brisket slicing tips in mind:
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Always let brisket rest before slicing – Resting allows juices to reabsorb for maximum moisture and flavor. Rest at least 1-2 hours wrapped in foil after removing from the smoker.
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Use a long, sharp knife – A long slicing or carving knife easily cuts thin, even slices. Serrated knives work well to glide through brisket smoothly.
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Slice against the grain – Identify grain direction first, then cut perpendicular to it. This yields the most tender bites.
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Cut uniform slices – Consistent 1⁄4 to 1⁄2 inch thick slices cook evenly when reheating leftovers later.
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Keep slices intact – Try not to shred or tear brisket slices to maintain texture.
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Save delicious burnt ends – The flavorful fatty edges and tips of brisket are little morsels of heaven called burnt ends.
Step-by-Step Guide to Slicing Brisket
Follow this simple step-by-step brisket slicing method for perfect results:
1. Prep Your Equipment
You’ll need:
- Large cutting board
- Long slicing or carving knife
- Forks for holding meat in place
- Platter for sliced brisket
2. Separate the Flat from the Point
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Place rested brisket flat-side down on cutting board. The “point” is the fattier oval end.
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Feel along the top to locate the natural separation between point and flat.
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Make an initial slice to divide brisket into two pieces.
3. Identify Grain Direction on Each Piece
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Look closely at the meat grain. Use your finger to rub across the brisket to clearly see the grain direction.
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On the flat, grain typically runs lengthwise. On the point, it changes direction.
4. Slice the Flat Against the Grain
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With grain running lengthwise, begin slicing the flat crosswise into 1⁄4 to 1⁄2 inch thick slices.
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Cut evenly from one end to the other against the grain.
5. Slice the Point Against the Grain
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First, cut the point in half crosswise.
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Rotate each half 90 degrees. The grain should now run vertically.
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Slice each point half against the grain starting in the middle and working outwards.
6. Arrange Slices and Serve
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Lay out sliced flat and point pieces attractively on a platter.
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Time to feast! Enjoy your perfectly cut brisket masterpiece.
Common Brisket Slicing Mistakes
Avoid these common brisket slicing errors:
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Slicing with the grain – Creates chewy, stringy brisket. Always identify grain direction first.
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Using a dull knife – Causes shredding and tearing instead of clean slices. Sharpen that knife!
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Skipping resting – Slicing too soon loses juices. Let brisket rest 1-2 hours after cooking.
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Inconsistent slice thickness – Creates uneven cooking when reheating. Cut uniform 1⁄4 to 1⁄2 inch slices.
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Rushing the process – Take your time and slice carefully. Don’t shred the brisket!
Expert Tips for Better Brisket Slicing
Apply these pro tips for the very best brisket slicing results:
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Trim excess hard fat cap before slicing – Too much fat cap can make slicing difficult.
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Slice a very small piece first – Check for doneness and tenderness before fully slicing.
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Start in the middle when slicing point – Keeps ends intact plus reveals the beautiful smoke ring.
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Save delicious “burnt ends” – These are the flavorful crispy fatty brisket tips.
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Keep a bowl handy for juices – Pour collected brisket juices over the sliced meat.
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Switch slicing direction – If you hit resistance, try slicing the opposite way.
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Use new cutting board for serving – Prevents contamination from raw meat juices.
Frequently Asked Questions
What is the best knife for slicing brisket?
Look for a long, thin-bladed carving or slicing knife, around 12 inches. Serrated knives work well. The long, narrow blade allows smooth slicing.
Should you slice brisket with or against the grain?
Always slice brisket against the grain for tender, pull-apart texture. Identify grain direction first.
Is slicing brisket hard?
It can be challenging for beginners because of the multiple overlapping muscles and changing grain direction. But with practice and good technique, brisket slicing gets much easier.
Can you slice brisket with an electric knife?
Yes, an electric knife can slice brisket well, especially for large quantities. Just be careful not to shred the meat – use smooth, even strokes.
Should you trim the fat cap before slicing?
It’s optional, but removing excess hard fat cap first helps with stability while slicing and prevents very fatty slices. Leave some fat for flavor.
Master Brisket Slicing
Slicing brisket properly highlights all your hard smoking work. Follow this guide for brisket slicing success. Identify the grain, go against the grain, and take your time. With practice, you’ll be serving tender, mouthwatering brisket slices that your guests will rave about.