Slicing a brisket

Discussion in 'Beef' started by reflect, Dec 21, 2006.

  1. reflect

    reflect Meat Mopper OTBS Member

    I have searched an failed :( .

    I remember a great thread on how to cut/slice a brisket. It had some great pointers and supporting pictures.

    Can someone drop a link to it?

    TIA,

    Brian
     
  2. ultramag

    ultramag SMF Events Planning Committee

    I suspect this is what you were after: Dutch's Brisket Slicing Tips

    Even if it's not the exact post, it should suffice. This was posted by our resident butcher guru Dutch.
     
  3. reflect

    reflect Meat Mopper OTBS Member

    Thanks for the replies. I am more so looking for the following:

    1) Do I cut with the grain or against the grain?

    2) Is it different when doing the point VS. the flat?

    TIA,

    Brian
     
  4. reflect

    reflect Meat Mopper OTBS Member

    Never mind I ggoogled it...

    Separate the flat and point portions along the natural seam of fat and slice the flat across the grain 1/4" - 3/8" thick. The point can be sliced or chopped.

    Good to go.

    Thank you,

    Brian
     

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