Brisket -- How do you slice it?

[Stone]

When I make my post roast brisket for the family, I usually slice it about 1/2" thick. Most bbq brisket I've seen, however, it sliced much thinner -- about 1/8". This seems to lose a lot of the benefit from the great texture of the meat. Is there a right or wrong way to slice the meat?

 

[Bryan S]

Stone, i do about 1/8" across the grain, Bryan

 

[Susan Z]

I slice mine thin, too, but it's actually good any old way you slice it, as they say.

 

[Doug D]

If cooked properly-- thin for sandwiches, a little thicker for the plate. Sometimes thinner slicing helps when brisket comes out less tender than desired.

 

[Brian L.]

Mine usually comes out over-cooked so to get slices out of it I have to cut it pretty thick, like 1/4 to half an inch. Even if it falls apart it still tastes good!