How to Slice a Beef Brisket

Beef briskets are sliced in the same basic way whether they are roasted, slow-cooked or barbecued. A brisket consists of two parts, the point and the flat. The point is located on top of the flat and is connected by a thick layer of fat. The grain in each piece follows a different direction and must be sliced differently for best results. The point and flat must be trimmed of fat after being separated. The flat is simpler to carve because it is more symmetrically shaped and the grain of the meat is clearly defined. The point is more difficult because of its shape and the grain is more difficult to follow.

Things You'll Need

• Cutting board
• Sharp knife

Instructions

1. Lay the cooked brisket on the cutting board with the flat of the brisket on the board and the point on top. Allow the brisket to cool for approximately 20 to 30 minutes.

2. Place one hand on top of the point and use a sharp knife in the other hand to slice through the layer of fat separating the two pieces of meat. Lay the point of the brisket on the cutting board.

3. Remove the layer of fat that covers the top of the flat. This is usually done by holding the knife at a 45 degree angle and gently scraping the top of the meat. Cut away any fat on the sides of the flat. The point contains more fat than the flat and it is necessary to start on the top and simply slice the fat off, then turn the point over and remove the fat from the bottom and sides.

4. Slice the flat by determining in which direction the grain of the meat is following. Simply look at the top of the flat and the grain direction is clearly defined. It generally runs from one corner at the front of the flat to the opposite corner at the back of the flat. The flat is cut at an angle from front to back. Slice the point in the same manner, determine the direction of the grain and cut across the grain from front to back.

5. Chop or shred the point for sandwiches instead of slicing it if so desired. The flat is leaner and less grainy which makes it a center of the plate entrée. The point is fatter and grainier, making it a delicious sandwich meat. Chop the point with a heavy knife on a stable cutting board into 1/4-inch pieces. Shred the point for shredded brisket sandwiches by laying the point on a cutting board and scraping instead of slicing the meat with a serrated knife. The object is to end up with shredded brisket which is delicious for sandwiches, enchiladas or tacos.

Tips & Warnings

• Have lots of paper towels available to clean as you go as well as a trash container for trimmed fat.

• Use a sharp knife; a dull knife is more dangerous to use than a sharp knife.

• Cooked briskets are messy to work with and care must be exercised that knife handles do not become dangerously slippery.

• Never attempt to catch a falling knife; let it drop to the floor.

• Serve or refrigerate the brisket immediately after slicing.

References

• The Virtual Weber Bullet: Brisket Selection & Preparation