If you’ve ever tried to slice a brisket but messed it all up or your meat turned out tough, don’t worry - we have detailed explanations on the best way to perfectly slice your brisket with advice taken from some meat gurus like Stephanie Pierson.
Summary of the Key Findings
- The focus when slicing a brisket should be making sure you do it against the grain.
- It helps to cut the meat in half to separate the point from the flat part.
- You can cut the pointed piece in half and slice it against the grain again.
The article will establish the importance of slicing a brisket correctly and what happens when you cut it wrong.
We will discuss the detailed steps of slicing brisket and how to separate the point from the flat part of the meat.
The Importance Of Slicing A Brisket Correctly
You might think it doesn’t matter how you cut your brisket because it’s all going into your tummy anyway.
But there is a wrong way, and as Psychotherapist and Top Brisket Maker Phyllis Cohen says, “With all other foods, there is a right way and a wrong way. With brisket, there’s only ‘my way.’” 
When you slice a brisket correctly, it will show visible marbling. That is what you want. In addition, that is where the majority of the juices and flavor is.
When your brisket is raw and you slice it in the recommended form, your brisket will cook more evenly. It will also be easier to place down when cooking.
What Happens If You Slice A Brisket Wrong?
If you slice a brisket the wrong way, you may end up losing a lot of the juices, and it will lead to chewy bites.
If you do not cut your raw brisket in half before cooking, your cooking time will be much longer, and it will be tricky to track the internal temperature and ensure your meat gets cooked properly.
Should You Slice The Entire Brisket?
Once you have cooked your brisket, you can cut the entire brisket for serving.
As long as you cut it in the recommended direction against the grain and remember to half the point (we will discuss this in the steps of slicing a brisket), your brisket slices will turn out perfectly.
If you slice your brisket when it is still raw, cutting it in half will cut down the required cooking time and help you easily monitor the internal temperature.
Try to slice off thick access fat, but leave some fat to help with juices and flavor. The fat also allows the meat to cook better.
Steps Of Slicing A Cooked Brisket
Follow these steps to slice a cooked brisket:
- Place your brisket on the flat surface/cutting board. You will notice a flat and straight end on one side (long ways). The opposite end will have a round pointed part. You want to cut your brisket in half to separate the flat and pointed end.
- Take your pointed half, and slice it in half again from the point down. Now you will have 3 pieces of brisket meat.
- Now, slice all 3 of your brisket pieces into thin slices against the grain. Ensure that it is against the grain and not any other way, or you will end up with chewy bites.
Serve your brisket slices with your desired side dishes and enjoy!
Steps Of Slicing A Raw Brisket
Follow these steps to slice a whole raw brisket:
- Remove the heel fat (the fat piece on the deckle – side of the meat) and clean the bottom of the flesh.
- Cut down the hump on the point of the brisket to trim the fat.
- Shape the edges of the brisket
- Shave down the top fat – this removed excess fat while still keeping a significant amount on for increased flavor and improved cooking .
- You can repeat the third and fourth steps until you are satisfied.
- If you want to slice the brisket in half (which helps reduce cooking time), cut it sideways from down the hump towards the flat side, retaining the inner fat. You can shave the fat ad needed.
How Do You See The Grain Of A Brisket
The grains on a brisket look like strings running along with the meat. It is strands of muscle running through the meat.
By placing your brisket down on a flat surface, you can figure it out. After that, study the brisket to see which muscle strands are running.
Do not cut in the same direction the lines run. Cut against the lines.
If you follow the steps above on how to slice a cooked brisket, you won’t have to be concerned with looking for the grain because the steps guide you through cutting the meat precisely in the way you need to – against the grain.
Should You Slice Or Chop A Brisket?
The deciding factor between slicing and chopping should depend on how you plan to serve the meat. If you want to use it for beef sandwiches, tacos, and wraps, use the point-cut and chop it into desired chunks.
If you want to serve your brisket in a fancy platter, with some side dishes like mash potatoes, salads, and a delicious gravy, then using brisket slices is a better option.
More Tips For Slicing A Brisket
- Remember to let your brisket rest for 15-20 minutes before slicing it. That helps the juices redistribute to the meat’s center and finish the cooking process.
- You can cover the brisket with a piece of foil. Covering it with foil will slow down the cooling process, allowing it to entirely complete the cooking process within the center of the meat. If you slice it, the inside of the meat will cool down faster and release the juices, making it tough.
Next time you buy a chunk of beef brisket, you will know exactly how to slice it.
Remember that cutting a raw brisket in half helps reduce your cooking time, and shaving the fat and shaping your edges helps cook the meat evenly.
Keep in mind that you will also have to use a good quality knife in cutting the meat and make sure that every slice you make is smooth.
When slicing your cooked brisket, ensure to cut it against the grain and half the pointed edge to get the correct slicing direction. That way, you retain the juices and flavor and avoid getting chewy bites.
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