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Brisket slicing question

post #1 of 4
Thread Starter 
I'm curious to why some people slice their brisket two different ways and if there is a reason to do so and if it matters. I've seen some separate the flat and point by sliding a knife in and completely separating the two and I also seen where people slice the flat then turn the point 90 degrees and cut it in half then slice it. Just curious if they cut it differently for a reason for burnt ends or slices or is it just preference?
post #2 of 4

The brisket is made up of two different muscles separated by a layer of fat. The grain of the muscle runs in opposite directions. So in order to cut it across the grain, you have to change directions. 


You can separate the flat and point before cutting, or turn the brisket 90 degrees once you get to the point.

post #3 of 4
Thread Starter 
Sorry maybe I wasn't clear on what I was trying to say. I have smoked probably 6 briskets and when it's done I separate the flat and point then make burnt ends out of the point. But I have seen alot of youtube videos even Aaron Franklins videos and he just slices the flat then cuts the point in half and the turns it 90 degrees then slices the point so there is some of the flat on the bottom with the point where as I completely separate the two. So I was wondering if I should cut it one way or another depending on if I want slices or burnt ends or maybe it's just preference and don't matter.
post #4 of 4

Brisket is often sliced the way the videos show. The reason is, Customers order 2 ways, fatty or lean. You want lean you get trimmed Flat, you want fatty, sliced Point with some flat attached. Your choice to leave the Brisket whole or separate and trim all the fat or make burnt ends...JJ

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