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!
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!
Quick reminder! Be sure to fully rest your brisket before slicing. After hours and hours of smoking that brisket, I know it can be difficult to wait to slice, but trust me! You can and should give your brisket ample time to rest. It’s coming off the grill at around 200 degrees F, so let that hunk of meat cool down before diving into the cutting process.
Brisket is very large. Generally, the size of brisket is around 15-18 pounds, but it can even weigh in around 20 pounds! You can cut it into subprimal cuts, which is more convenient to cook. But to cook the perfect piece of meat, you must know the anatomy of a brisket.
About half way through you’ll notice that there is a vein of fat running through the middle of the brisket at the thickest end. Peel back the brisket and remove that, too. you’ll end up with two large pieces of brisket and a mountain of fat that looks something like this:
On to the top piece. Cut the whole beef brisket off the end at the size you want it. (This is fast and loose, folks. If you don’t want a whole brisket, cut more steaks, stew meat or kebab chunks, it’s up to you. this post is a guide, not a definitive instruction manual.) Then part out the large cuts for steaks and stew meat. You’ll end up with something like this:
If you don’t already have one of these, you can get it at most grocers, or through Amazon. in either case, you’ll want a Traditional 8-Inch Slicing/Carver Knife
First; clean your counters well. Get rid of anything you don’t need on your surface and scrub it well. I like to cover mine with freezer paper while working, just so I have less clean up at the end. As long as you’ve got a bleach cleaner to finish up the job with, the paper isn’t necessary. You’ll also need a plastic or teflon cutting board, so that you don’t dull your knives or scratch your counters.
This is the first in a series of posts designed to help you save a ton of cash on food, specifically meats, by buying primal cuts and portioning them out yourself. This may sound daunting at first, but it’s really no more difficult or time-consuming than making potatoes from scratch once you get used to it.
How to Slice Brisket
You’ve got your tools, you’ve got your perfectly rested brisket, and now all that’s left is slicing her open and feasting like a king! Now, one last note before you get to the actual slicing. You want to slice this brisket AGAINST THE GRAIN, so take your time to find the direction of the grain before you start cutting. You just spent a whole day smoking this brisket. Be sure you slice it correctly for the best texture.
For even more detail on how to slice brisket, scroll to the informational card below!
- Get your brisket ready to slice. Once your brisket has been fully rested, you’re ready to slice! Set your brisket on a large cutting board with the point toward your non-dominant hand.
- Separate the point from the flat. Place your non-dominant hand on the brisket and move your hand in a small, circular motion to feel where a small layer of fat separated the flat from the point. Locate that layer of fat and then make your first cut. This helps to separate the flat from the point. Since you always want to be slicing against the grain of your brisket, is important to have these two pieces separate and sliced differently.
- Slice the flat. Begin with the flat side of the brisket. Slice against the grain in 1/4-inch slices. Try to make these slices as uniform as possible so everyone gets the perfect size of brisket.
- Slice the point. Next, grab your point and slice it in half in the opposite direction of your initial cut. Next, grab half of the point and turn it 90 degrees. Slice the point against the grain in 1/4 inch slices just like you did with the flat. Finish by slicing the other half of the point the same way as the first half (be sure to slice against the grain!).
- Serve! Now that you’ve perfectly sliced your brisket, arrange it neatly on your serving platter with all your brisket fixings. Dig in and enjoy!
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, a 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 on my Facebook Page!
This post was originally published in May 2015. We recently updated it with more information and helpful tips.
How to separate a brisket into the point and flat
FAQ
Can you cut beef brisket into chunks?
Can you cut brisket into cubes before cooking?
Can I cut brisket into steaks?
Can I slice brisket before cooking?
Should brisket fat be cut off?
The majority of this fat will be fixed on the point area of the meat. You have two choices here: You can either trim the whole thing off, which allows you room to apply more seasoning and beef brisket rub. Alternatively, you can cut off most of it but leave a small bit of fat (usually about an inch) on top.
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
Can you cut brisket with burnt ends?
Burnt ends a a great way to use and nice chunks of brisket meat that you’ve set aside while trimming. Brisket burnt ends are a barbecue delicacy. When trimming brisket, cut your offcuts into 1×1 inch cubes. This is the perfect size for making burnt ends.
Can brisket be cut into steaks?
Since whole packer briskets are so large, it can be tempting to break them down into smaller pieces to shorten the cooking time. One way to do this is to divide the point and the flat and cook them separately. But can brisket be cut into steaks as well? Let’s find out.