Carving a Beef Brisket
Beef brisket comes from the lower part of a cow, behind the legs, in the chest area. It is best to cook a brisket 1.5 to 2 hours per pound; generally when the thermometer reads 180 to 205 degrees F the brisket is finished cooking. Whether you have brisket as a dinner entree or sliced up on a sandwich for lunch, cutting the meat against the grain ensures the perfect slice. Does this Spark an idea?
Things You'll Need
- Wooden carving board
- Large fork
- Sharp carving knife
- Decorative plate (optional)
Instructions
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1
Place the brisket on a wooden cutting board. Examine the meat for the grain. You will cut it across the grain because this makes it easier to cut and chew.
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2
Find the triangular point of the brisket. Stick a large fork into the brisket, wherever it is comfortable for you, to aid in cutting.
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3
Place the carving knife near the end of the brisket and slice on an angle. Move backward up the brisket and continue slicing each piece at 1/4-inch thickness until you reach the membrane, about halfway up the brisket.
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4
Remove the fatty membrane, called the deckle. Cut out this part and trim the fat. Continue slicing the rest of this piece and the main piece to your liking.
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5
Place the brisket slices on a plate and serve.
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Tips & Warnings
To help identify the grain before the brisket is cooked, place two toothpicks spaced one inch apart into the meat. After it is cooked, you'll know which way the grain runs.
Ask your butcher if the deckle was removed.
Place leftover slices of brisket in a freezer bag and store for another time.
Only cut what you need because brisket dries out quickly.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
