Sliced Brisket

Listen I’ve been cooking brisket for over 15 years and lemme tell you – nothing ruins a good brisket faster than bad slicing. Seriously. You spend hours smoking this beautiful piece of meat and then hack it up wrong? Total disaster.

I’m gonna show you exactly how to get that perfect thin sliced brisket that’ll make your guests think you’re a pro. The best part? Once you learn this technique, you’ll never go back to thick, chewy slices again. Trust me, the way you cut your brisket is just as important as how you cook it.

Why You’ll Love This Sliced Brisket Method

You know that feeling when you go to a real BBQ joint and they hand you this perfect plate of thin sliced brisket that just melts in your mouth? That’s what we’re after here.

Last summer I hosted a backyard BBQ and my brother-in-law (who thinks he knows everything about meat) couldn’t believe I’d made the brisket myself. He kept asking what restaurant I’d bought it from! The secret wasn’t some fancy rub or expensive smoker – it was all in how I sliced it.

This method works for any brisket cooking style – whether you’re smoking, slow roasting, or even using an Instant Pot. Plus you can adapt the thickness based on what you’re using it for – sandwiches, tacos, or just straight up on a plate with sauce.

What You’ll Need for Perfect Brisket Cutting

Equipment:

• Sharp slicing knife (at least 12 inches) – don’t even try this with a dull knife
• Cutting board with juice groove – trust me, you’ll need it
• Electric knife (optional but super helpful for beginners)
• Heat-resistant gloves – brisket’s gotta rest but it’s still hot
• Large serving platter – for all those beautiful slices

Ingredients:

• 1 fully cooked brisket (flat, point, or whole packer)
• Patience (seriously, rushing ruins everything)

I prefer using a traditional carving knife, but if you’re new to cutting beef brisket, an electric knife can really help you get those thin sliced brisket pieces consistently. Whatever you use, make sure it’s SHARP – a dull knife will tear your meat and ruin all your hard work.

How to Slice Brisket Perfectly Every Time

Step 1: Rest Your Brisket Properly

1. Take your cooked brisket off the heat and wrap it tightly in butcher paper or foil
2. Let it rest for AT LEAST 30 minutes, but honestly an hour is better
3. Don’t rush this – the juices need time to redistribute or they’ll all run out when you slice

The resting phase is probably the most underrated part of the whole brisket process. I’ve seen people get impatient and cut too early, and all those amazing juices just pour out onto the cutting board. Such a waste.

Step 2: Identify the Grain Direction

1. Unwrap your rested brisket carefully, saving any juices
2. Look at the meat closely – you’ll see lines running through it
3. These lines are the muscle fibers (the “grain”)
4. Note that the grain changes direction between the flat and point sections

This is THE most important step for slicing a brisket. You absolutely MUST cut against the grain for tender slices. If you cut with the grain, even a perfectly cooked brisket will be tough and chewy.

Step 3: Position Your Brisket

1. Place your brisket on a large cutting board
2. Position it so you can cut against the grain
3. For a whole packer, start with the flat section
4. Have your serving platter ready nearby

Step 4: Slicing the Flat

1. Start at the thinner end of the flat
2. Hold your knife at a 90-degree angle to the grain
3. Use a gentle sawing motion with minimal pressure
4. Cut thin slices about pencil-width (1/8 to 1/4 inch)
5. Keep slices consistent for even texture

When you’re cutting beef brisket, especially the flat, consistency is key. Too thick and it’ll be chewy, too thin and it’ll fall apart. Find that sweet spot with thin sliced brisket that holds together but is still tender.

Step 5: Handling the Point Section

1. When you reach the point section, the grain direction changes
2. Rotate your brisket as needed to maintain cutting against the grain
3. Point meat is fattier and may need slightly thicker slicing to hold together
4. For burnt ends, cut the point into 1-inch cubes instead of slices

The point is more forgiving than the flat, but proper thin sliced brisket technique still matters here. The extra fat makes it more tender, but cutting with the grain can still make it chewy.

Step 6: Serve Immediately

1. Arrange your sliced brisket on a warmed platter
2. Pour any reserved juices over the slices
3. Serve right away for the best texture and temperature

Creative Variations for Your Sliced Brisket

1. Tex-Mex Sliced Brisket Tacos

Slice your brisket extra thin, warm some tortillas, and set up a taco bar with cilantro, onions, and lime. The thin slice beef brisket works perfectly here because it’s tender enough to bite through easily in a taco.

2. Homemade Pastrami-Style

Take your sliced brisket, add a crust of crushed peppercorns and coriander before smoking, then slice paper-thin for the best homemade pastrami sandwiches.

3. Asian-Inspired Brisket Bowls

Slice your brisket thin against the grain, then serve over rice with a sauce made from soy, ginger, and brown sugar. The thin slices absorb the sauce beautifully.

4. Southern Breakfast Hash

Dice your leftover sliced brisket into small pieces and crisp them up with potatoes, peppers, and onions. Top with a fried egg for an amazing brunch option.

5. Italian Brisket Ragu

Shred or finely slice your brisket and simmer with tomatoes, red wine, and herbs for an amazing pasta sauce that’ll impress any Italian grandmother.

6. BBQ Brisket Grilled Cheese

Layer thin sliced brisket between sourdough bread with smoked gouda and a bit of BBQ sauce for the ultimate comfort food upgrade.

Frequently Asked Questions About Sliced Brisket

How do you cook a brisket that is already sliced?

If you’re starting with pre-sliced brisket, low and slow is still the way to go, but you’ll need to adjust your timing dramatically. Place the slices in a baking dish with beef broth, cover tightly with foil, and cook at 300°F for about 1-2 hours. The liquid prevents drying out, which is the biggest risk with pre-sliced meat. Alternatively, you can braise them in a slow cooker on low for 3-4 hours with your favorite sauce.

What to do with sliced brisket?

Sliced brisket is incredibly versatile! Use it for sandwiches, tacos, breakfast hash, pasta sauce, or just serve it traditionally with BBQ sauce and sides. It freezes well too – portion it out with a bit of the juice, vacuum seal if possible, and you’ll have quick meals for months. My personal favorite is using leftover thin sliced brisket for quesadillas the next day.

How to cook a thin piece of brisket?

Thin brisket pieces cook much faster and can dry out easily. For best results, either:

1. Braise them in liquid at 300°F, covered tightly
2. Smoke them at 225°F but check doneness much earlier
3. Use a sous vide at 155°F for 24-36 hours for incredibly tender results

The key is monitoring internal temperature – aim for 195-205°F regardless of cooking method, but expect to reach it much faster than with a whole brisket.

What is the 3 2 1 rule for brisket?

The 3-2-1 rule is actually more commonly used for ribs, but has been adapted for brisket as: 3 hours unwrapped in the smoker, 2 hours wrapped in butcher paper or foil, and 1 hour unwrapped again to firm up the bark. For brisket, I’d modify this to more like a 6-3-1 approach for a standard 12-14 pound packer, adjusting based on size. Temperature is more important than time though – you’re looking for that magic 195-205°F internal temp and probe tenderness.

What is the secret to a tender brisket?

The secret to tender brisket is actually a combination of factors:

1. Cooking to the right internal temperature (195-205°F)
2. Proper resting (at least 30 minutes, preferably an hour)
3. CUTTING AGAINST THE GRAIN (this is where slicing technique is crucial)
4. Starting with good quality meat with proper marbling

You can do everything else right, but if you slice with the grain instead of against it, your brisket will still be tough. That’s why learning proper brisket cutting technique is so essential for those perfect thin sliced brisket results.

My Final Thoughts on Sliced Brisket

I remember my first attempt at brisket – tough as boot leather because I had no idea about grain direction or proper slicing. My dad, ever the diplomat, chewed each piece for what felt like five minutes before swallowing. Now he asks me to bring the brisket for every family gathering.

Getting that perfect thin sliced brisket isn’t just about showing off (though it doesn’t hurt) – it’s about respecting the time and effort that goes into this classic cut of meat. Take your time, pay attention to the details, and you’ll master this technique faster than you think.

Don’t be afraid to practice and make mistakes. Even “failed” brisket is usually still pretty tasty, and you’ll get better each time. Before long, you’ll be the one getting asked for sliced brisket tips from friends and family.

Now go get slicing!