Slicing a brisket

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Meat Mopper
Original poster
OTBS Member
Feb 6, 2006
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?


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?


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,

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