Slicing a brisket

[reflect]

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

 

[abraxasil]

Hi Brian -

Is this what you're looking for?

http://www.virtualweberbullet.com/virtualbrisket.html

Hope this helps.

 

[ultramag]

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.

 

[reflect]

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

 

[reflect]

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