Perfectly Sliced Brisket

Perfectly Sliced Brisket

Master the art of slicing brisket to achieve restaurant-quality, melt-in-your-mouth texture. This guide walks you through the proper techniques to slice brisket for maximum tenderness, whether for sandwiches, tacos, or a classic BBQ plate.

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Course: Main Course

Cuisine: American

Keyword: BBQ brisket, brisket, perfect brisket, sliced brisket

Prep Time: 10

Cook Time: 10

Total Time: 10 10

Servings:

Calories: 350kcal

Author: info.thekitcheen

Equipment

Sharp slicing knife (at least 12 inches)
Cutting board with juice groove
Electric knife (optional)
Heat-resistant gloves
Large serving platter

Ingredients

1 fully cooked brisket flat, point, or whole packer
Patience seriously, don’t rush the slicing!

Instructions

Step 1: Rest Your Brisket Properly

Remove brisket from heat and wrap it in butcher paper or foil.
Let it rest for at least 30 minutes (preferably an hour) to retain juices.

Step 2: Identify the Grain Direction

Unwrap the brisket and observe the muscle fibers ("grain").
The grain runs differently in the flat and point sections—this is crucial for slicing.

Step 3: Position Your Brisket

Place brisket on a cutting board.
Align it so you can cut against the grain.

Step 4: Slicing the Flat

Start at the thinner end of the flat.
Hold your knife at a 90-degree angle to the grain.
Use a gentle sawing motion, cutting thin slices (1/8 to 1/4 inch thick).

Step 5: Handling the Point Section

Adjust for the change in grain direction when reaching the point.
Slice slightly thicker to maintain structure.
For burnt ends, cut into 1-inch cubes.

Step 6: Serve Immediately

Arrange slices on a warmed platter.
Drizzle reserved juices over the brisket.

Notes

Cutting against the grain is the key to tender brisket.

A sharp knife is essential to avoid tearing the meat.

Brisket slices can be used in tacos, sandwiches, and BBQ platters.

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