Mike Stevenson
TVWBB Super Fan
I cooked a high heat packer that I separated the point from the flat. Cooked it at 300F for 3 hours then foiled them till they reached 203F. Came out great. :-D
2nd WSM Brisket
- Thread starter Mike Stevenson
- Start date
Larry Wolfe
Closed Account
Mike the brisket looks very nice and very moist to boot!!
If I may provide a bit of corrective criticism though and please don't take this the wrong way. You inadvertently sliced the brisket parallel to the grain, which does not effect the taste, but it will the tenderness. Try slicing perpendicular to the grain on your next brisket and see if you notice a difference.
If I may provide a bit of corrective criticism though and please don't take this the wrong way. You inadvertently sliced the brisket parallel to the grain, which does not effect the taste, but it will the tenderness. Try slicing perpendicular to the grain on your next brisket and see if you notice a difference.
Tim Johnson
TVWBB Super Fan
Great looking brisket!
Stevo (Steve Y)
TVWBB Member
I've got a brisket in the setting stage after smoking... which way will the grain run? Is it from the point to the back of the flat, or perpendicular to that?
Thanks!!!
Thanks!!!
Tommy T (thebeeman)
New member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Mike the brisket looks very nice and very moist to boot!!
If I may provide a bit of corrective criticism though and please don't take this the wrong way. You inadvertently sliced the brisket parallel to the grain, which does not effect the taste, but it will the tenderness. Try slicing perpendicular to the grain on your next brisket and see if you notice a difference. </div></BLOCKQUOTE>
Hi Larry, is slicing perpendicular to the grain on a cut of meat the same as cutting against the grain? Also if we cut against the grain and also cut at a 45 deg angle, is this a benifit for briskets and roasts.
Tommy
Mike the brisket looks very nice and very moist to boot!!
If I may provide a bit of corrective criticism though and please don't take this the wrong way. You inadvertently sliced the brisket parallel to the grain, which does not effect the taste, but it will the tenderness. Try slicing perpendicular to the grain on your next brisket and see if you notice a difference. </div></BLOCKQUOTE>
Hi Larry, is slicing perpendicular to the grain on a cut of meat the same as cutting against the grain? Also if we cut against the grain and also cut at a 45 deg angle, is this a benifit for briskets and roasts.
Tommy
Stevo,
The grain on a brisket runs long ways from the point to the end of the flat. With brisket as with bottom round, eye round, london broil (top round)its best to slice it across the grain. By slicing it with the grain it will be tougher and could be a bit stringy. Also when slicing across the grain its best to keep the slices on the thin side 1/4-1/2".
Hope this helps.
The grain on a brisket runs long ways from the point to the end of the flat. With brisket as with bottom round, eye round, london broil (top round)its best to slice it across the grain. By slicing it with the grain it will be tougher and could be a bit stringy. Also when slicing across the grain its best to keep the slices on the thin side 1/4-1/2".
Hope this helps.