Slicing a brisket is a huge part of having the perfect smoked brisket experience. Knowing how to slice a brisket correctly will give you tender, melt in your mouth, smoked meat. I’ll teach you all the tips and tricks to make you look like a brisket pro!
Reading: How to cut the brisket
Let’s start with brisket anatomy. In Brisket 101, I mentioned that a full packer brisket is made up of two different, overlapping muscles that we call the point and the flat. These muscles make slicing a brisket a little bit tricky because the grain runs in two different directions. The good news is, I’m here to walk you through each step!
Before we begin, you need to make sure you’ve got the right tools! Since I only slice my brisket right before serving, I try to get everything together that I’ll need. I always make sure to have my cutting board, towel and knife. There’s just something about a freshly sliced hunk of moist, tender meat that transcends anything you can get out of a chaffing dish or off of a cold platter.
Brisket Slicing Knife
Speaking of knives… your brisket slicing knife matters! You want a knife that is serrated, but doesn’t have any of those super small ridge-like teeth. The smooth serrated edge allows you to slide through the meat without squishing it or tearing it to shreds. My most used brisket knife is a ForeverSharp 8-inch blade. Is it $150? Nope! Is it some super premium magic knife that only the coolest cooks use? Also, no. But it works like a champ, is long enough to cover the entire brisket in one fell swoop so I don’t have to hack it into tiny chunks to slice it, and it was a present from my Mom. So I love it. The only issue with a serrated knife is that it is difficult to sharpen.
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How to Slice Brisket
You’ve got your tools, you’ve got your perfectly rested brisket, now all that’s left is slicing her open and feasting like a king! Here’s how to get it done!
- Cut your brisket in half. This helps to separate the flat from the point.
- Slice your brisket flat against the grain.
- Turn your brisket point 90 degrees and slice in half.
- Slice the brisket point against the grain.
The pics below give you a good guide to follow when you slice your own brisket! There is also a printable version of these steps at the bottom of the post.
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Sliced Beef Brisket
I find it helpful to explain to my guests what they are getting with the different slices. I call the flat “lean” and the point “fatty.” You will find this is consistent with how you are asked to order brisket at any reputable BBQ joint that is up to snuff. I like to eat the fatty brisket, myself, but I know plenty of people who will choose the lean slices every time and love them. If you followed the instructions on How To Smoke a Brisket, you should have delicious, tender meat no matter what slice you choose! Now step away from the cutting board and get yourself a plate. After all of the hours of trimming, smoking, spraying, wrapping, fire tending, and slicing, it is finally time to enjoy the meats of your labor!
Don’t forget to check out the rest of my posts all about the beautiful brisket! Whether you are a beginner, first time brisket smoker or an experienced pitmaster that wants a refresher course, make sure you read BRISKET 101, HOW TO TRIM A BRISKET, and HOW TO SMOKE A BRISKET. If you’ve read all of the posts and have cooked up the perfect brisket, I would LOVE to see it! Tag me on Instagram @heygrillhey, or post it to my Facebook Page!
**This post was originally written May 2015. It has been updated with more information on 10/15/19.
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