How do you properly carve a packer after cooking?

[PeterD]

This week I watched a Travel Channel show on barbecue and I watched the pitmasters carve up brisket and it kinda has me stumped. I always thought the correct method was against the grain starting at the pointy-end of the flat. What I saw on that show was they sliced the whole thing in half horizontally, then started cutting the resulting slabs on a bias, sometimes folding parts over each other, etc. What resulted looked awesome and obviously contained flat and point meat.

Does anybody know if there's a good instructional video out there or maybe an illustrated step-by-step guide for brisket-impaired folks like me?

Thanks in advance.

 

[Vince B]

Here is a link from the site here.
http://www.virtualweberbullet.com/brisketselect.html

Here is another link to a thread I recently was reading. http://www.bbq-brethren.com/fo...owthread.php?t=57882

 

[Russ Sylvester]

My only input to the excellent links above is that I find it far easier to use my hand to seperate the point and flat after cooking. I just push my fingers into the seam and then keep going. If the meat is tender enough you shouldn't get very much resistance and for whatever reason your hand will just naturally follow the seam.

Just be sure to wear a cotton glove covered by a latex/nitrile glove. That meat is HOT on the inside.

Russ

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russ Sylvester:
My only input to the excellent links above is that I find it far easier to use my hand to seperate the point and flat after cooking. I just push my fingers into the seam and then keep going. If the meat is tender enough you shouldn't get very much resistance and for whatever reason your hand will just naturally follow the seam.
Russ </div></BLOCKQUOTE>

You can also use the back side of your knife.