Dumb Brisket Slicing Question

[JennyFerraynor]

I haven't cooked a full brisket in quite awhile but I have one ready to go for this weekend. My question is this. Lately I've seen a lot of videos of slicing a brisket directly in half to show how juicy it is in the middle. Wouldn't this cause the brisket to dry out quicker? I've always found the grain to ensure slicing the proper way and then began slicing from the end until I have enough to serve.

 

[Timothy F. Lewis]

That’s how I slice too, these split it in the middle folks are doing that most often for “show”.

 

[Jim C in Denver]

You have to slice up both halves if you want to serve both lean and fatty.

 

[Chris Allingham]

Yes, that's for show. The way Franklin slices is to start at the end of the flat, slicing toward the point until he hits a spot where he then turns the point 90* and slices it more thickly. This is shown at 10:15 in his video below.

Whole Brisket - Central Texas Style Butcher Paper - The Virtual Weber Bullet

Adapting Central Texas whole beef brisket cooked with pink butcher paper to the Weber Smokey Mountain Cooker. Inspired by Franklin Barbecue in Austin, TX.

www.virtualweberbullet.com