How to Cut Brisket?

Brisket is one of the benchmarks of barbecue. Making a brisket is a lot of work that can easily take from four hours to a whole day. Undoubtedly, it is hard work, but the juicy result is worth your time. However, all the effort can be wasted if you fail to cut the brisket correctly.

If you’re looking for easy-to-follow techniques on how to cut brisket, you’re in the right place. This article will guide you through the crucial steps to help you cut a brisket perfectly while increasing your knowledge to do the job better.

Without further ado, let’s get started!

Why Is It Essential to Slice a Brisket Properly?

When preparing a brisket, many people think cooking is the only important part and ignore the importance of cutting it; unfortunately, this results in a chewy brisket.

How you cut a brisket is a key factor between tough and tender meat. If you don’t cut a brisket properly, your meat will be chewy no matter what you do.

What You Need to Know About Slicing Briskets

• · Fat Content of Brisket

The juice and flavor of a brisket come from the marbling, which is also a factor in assessing the brisket's quality. To increase juiciness and overall flavor, you can leave about one inch of fat on the outside of the brisket before cooking. Use a sharp knife to trim excess fat while the brisket is still cold.

• · Brisket Point

The brisket includes two main muscles, one of which is the point. It is the other half of a whole brisket called the "full packer." The brisket point is thicker and looks like a lump of traditional meat tapered at one end, which is why it is called the "Point." Although it is thicker, it is smaller in size. It adds extra flavor to the brisket while yielding less meat.

 When buying a brisket, you can choose to have both muscles separated or keep it whole. The brisket point has more connective tissue and fat than the brisket flat cut. Therefore, the point is mainly shredded rather than sliced because of its higher fat content. This makes it easier to chew while leaving a beautiful texture on the surface, especially with fattier cuts.

Another name for the brisket point is "Deckle." It is the fat, thick, and muscular layer attached to the ribcage of the brisket, which is the "Point" itself.

• · The Fat Cap

Brisket comes from the chest area of the animal, where the side facing the skin is covered with a thick layer of fat. This fat is commonly called the fat cap. It is the side completely covered with fat. The fat cap is usually about 1 inch thick, with the exact thickness depending on the health of the animal and how it was butchered.

Choosing the Best Brisket for Smoking
· Grades of Beef

To begin with…

There are generally two qualities of brisket to choose from: "Choice" and "Select," depending on various factors like the quality of the butcher or supermarket. Choice is a higher quality brisket than Select. The visible difference between the two is the marbling of fat, which gives flavor to the brisket. Therefore, it is recommended to choose the higher quality brisket, i.e., Choice. Although Choice is slightly more expensive than Select, the result is worth the investment.

· Size Matters

The next thing to be careful about when buying a brisket is the size. Generally, a brisket is cut as small as two pounds or as large as 14 pounds. But sometimes, you might not need a large portion. To avoid buying more than you need, follow the universal rule of buying half a pound of brisket per person.

Nice Looking Fat You’ve Got There!

Because every cut is different, it’s recommended to examine the meat carefully to ensure you get a good package. Here’s how you should check the fat content and marbling of the brisket.

Look for uniform thickness along the flat edge at the bottom.

Carefully check the point cut to see if the fat is evenly marbled. This is essential because uneven brisket fat dries out in spots.

A Quick Note on Price

No one can give an exact price for good quality brisket because it varies depending on the time of year, gas/feed costs, where you live, etc. However, it is estimated that brisket should cost you between $2 and $22 per pound.

What Do You Need Before You Slice?

1. A well-rested brisket
2. A brisket slicing knife
3. Large butcher's block/Cutting Board
4. Trash Bowl
5. Patience

What Kind of Knife Do You Use to Slice Brisket?

A sharp knife with a long blade is required to make smooth and even cuts in this challenging piece of meat. It is not necessary to buy a more expensive knife; a 12-inch sharp knife will work.

When using a knife in the kitchen, it's common practice to curl the knuckles of your guiding hand to avoid accidentally cutting your fingers. In the case of brisket, things are different. When slicing brisket, you'll need to use your guiding hand to help shape and preserve the meat. Always be aware of where your fingers are at all times and exercise caution.

Now that you know all the necessary details about brisket, let's reveal the ultimate answer to the most challenging question, "How to cut brisket."

Trimming a Raw Brisket

· Examine the brisket for redness and moisture.

When it comes to handling the brisket, understanding your brisket is the essential and most crucial step. When purchasing your brisket, try to choose a flat cut for a leaner slice that's better for slicing or a point cut for a fattier, more flavorful cut that's best for shredding.

Make sure the brisket has a nice red color because your goal here is to enjoy a slightly moist and juicy brisket when cooking.

· Cut the fat cap off in sections with a sharp slicing knife.

In case you don’t know, the fat cap is the fat layer resting against the point side of the meat. Some people prefer to remove it completely, while others leave about half to one inch of fat on the meat.

To remove the fat cap completely, divide your meat into sections. Slip your knife under the fat and slide it back and forth until the section comes off.

To slightly remove the fat cap, only cut the top part of the fat in the thickest sections. It’s recommended to leave the fat when smoking the brisket.

·  Trim off the small pieces of fat on the underside of a flat cut.

The flat cut has a lot of fat on one side and smaller fat pieces on the other. This is also true for a whole brisket. Trim any small fat bits that might block the meat and flavor.

Place the tip of your knife under the fat’s edge. Push the knife beneath it, then saw back and forth while sliding the knife outward to slice it off.

· Cut down the fat vein between the point and flat cuts on a whole brisket.

If you have a whole packer, which includes the entire brisket, there will be a thick fat layer between the two pieces. You don’t need to remove it all, but trimming some fat is important.

To do this, start at the outer edge of the fat vein and aim to cut small chunks of fat. Cut the fat down until you see the meat. This lets you lift a piece of meat and season it in the center.

Finding the Grain of the Cooked Brisket
· Examine the meat to find the grain on a flat or point cut.

Place the brisket on a cutting board to examine it. The grain is the pattern of muscle fibers running through the meat. It looks like a long string of rubber bands. You can see these lines on the meat.

· Check the grain in two directions with a whole brisket.

The grain runs in different directions on the flat and point cuts if you have the whole packer. It’s fine to separate them after cooking to handle the situation properly.

If not, cut along the flat cut against the grain until you reach the point cut. Then lift and slice both pieces apart to separate them.

 Another option is to cut the flat cut properly against the grain. Then lift and rotate the meat 90 degrees, slicing both pieces at a 45-degree angle against the grain.

· Turn the meat so your knife is perpendicular to the grain.

To enjoy tender bites of meat, you must cut against the grain. Once you find the grain, position your knife to slice against it.

To avoid making your brisket tough to chew, turn it and cut the rubber bands on it. This way, the brisket will break into small pieces that are easier to handle when eating.

Slicing the Cooked Brisket
· Rest the cooked brisket for 20 minutes to 24 hours before slicing it.

Keep in mind that letting your meat rest for at least 20-25 minutes after cooking is essential. It helps make the brisket juicy.

If you want to achieve thin slices of meat, it’s better to wait at least 24 hours so the brisket is completely cold while you cut it.

· Use a long serrated knife for slicing the brisket.

Although it's not necessary to use a serrated knife (one with points along the edges), it is recommended for best results. The small points along the edges will help you slice through the brisket better.

Look for a knife that is 8 to 10 inches (20 to 25 cm) long. With such a knife, it will be easier to slice the brisket in one go.

· Use short strokes to cut across your brisket against the grain.

It's not possible to slice across a slice in one stroke, so don't do it. Instead, use a back-and-forth motion and work your way from top to bottom.

Start at one end and work your way across at an angle to cut off a slice if your meat is large.

· You can also trim off extra fat as you go if you'd like.

Aim for slices about the width of a pencil.

If the brisket seems tough, go thinner, but this measurement is an excellent starting point. Try a slightly thicker cut if it's falling apart.

COMMON Q&A
· How to Cut a Whole Brisket?

• Cut the meat in half to separate the flat and point.
• Now trim the small pieces from the underside of the flat cut to avoid losing flavor.
• Then cut off the tips of the brisket to avoid damaging the overall look of the brisket.
• Now place your knife in a position to cut the grain of the meat at 90 degrees.
• In the final step, slice your brisket with a sharp knife.

· How to Cut Brisket In Half?

To cut brisket in half, we recommend using a boning knife. A boning knife makes it easy to cut the fat layer between the flat and the point. Follow the fat cap slowly, so you don't nick the flat excessively. This is the biggest sacrifice you'll make during the procedure.

· How To Slice the Flat?

• Start by cutting your brisket in half. This will help you separate the flat from the point.
• Now slice the brisket flat against the grain.
• When done with that, turn your brisket 90 degrees to slice in half.
• Now slice the brisket point against the grain, and you're done.

· How to Slice the Point?

• Start by cutting your brisket in half. This will help you separate the flat from the point.
• Now slice the brisket point against the grain.
• When done with that, turn your brisket 90 degrees to slice in half.
• Now slice the brisket flat against the grain, and you're done.

· How Much Brisket Per Person?

Whether you serve the brisket flat shredded or sliced, around half a pound per person will be enough for the main meal unless they are a big eater. Fit and hungry teens and athletes should get up to 1 pound per person.

If shredding and putting the meat into a sandwich, then 4oz. will be enough for most, and around 6-8oz will do for the hungrier among you.