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Take the flat part and slice it against the grain. If you are looking to cut very thin slices then you will want to wait a few hours in order to allow the meat to cool and firm up.
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Best way to slice brisket. The traditional way to slice beef brisket in central Texas is to slice the flat and point separately so your guests can have a combination of lean and fatty meat. In both cases youll be slicing against the grain of the meat but youll approach each in a different way. More Mad Scientist BBQInstagram.
Turn the point about 60-degrees and slice it against the grain. In my opinion the simplest way is the best way for slicing brisket. Once its sliced its time to dig it.
There are many ways to eat brisket once sliced. It is the best way to follow the above directions to save your brisket from getting ruin and destroy. The above-mentioned process will keep all the proteins and juices inside.
Resting your brisket is the best way to enjoy tasty mouthwatering and delicious slices. Slice the cooked brisket After removing the brisket from your smoker allow it to rest for 20-30 minutes. This will help the meat retain its juices.
If you are looking to cut very thin slices then you will want to wait a few hours in order to allow the meat to cool and firm up. Pit master Steven Raichlens guide to slicing BBQ brisket - YouTube. TL7924 V4 COMPLIANCE AP7512 04 jeans F VS.
Cut the brisket into two pieces separating the flat from the point. Take the flat part and slice it against the grain. Now take the point of the brisket turn it 90 degrees and cut it in half.
Slice the point against the grain as you did with the flat. Arrange the slices and your brisket is ready to serve. Its all about something called the grain and the correct way to slice a brisket is against the grain.
Brisket is full of muscle fibers which run parallel to each other. If you cut with the fibers or with the grain each slice will contain long strands of fiber. That will make the meat seem chewy and tough even if its cooked perfectly.
There are so many ways to screw up a brisket from the time you buy it until the time you take it off the smoker so dont let the last step ruin a good thing. Slice only the flat slice the. Slice the rest of the brisket as thinly as possible against the grain.
Slice the corned beef about 18 in 032 cm thick if possible. The thinner you are able to slice the beef the easier it will be.