How do you slice a brisket?

[Monty House]

Whole brisket (packer). I seem to alternate. (BTW, I know it's supposed to be against the grain.... )

I used to religiously separate the point & flat. And, with the point, I'd either slice against the grain or make into burnt ends.

Then, I decided to try the "Texas Turn," where you cut the flat up to the point then turned it 90 degrees. But, this seemed to cut much of the point with the grain, so I stopped.

I like a slice of flat + point with rendered, almost-clear, fat between the two muscles. And, with bark on top and bottom. Given that, I think I'll go to a "modified" Texas Turn, whereby I cut further into the point (than where it simply starts atop the flat). Then, I'll lop off the end of the brisket which is 100% point (for chopping). I'm hoping to leave about a 4" wide piece of flat + point which I'll then turn 90 degrees and slice. According to Texas Monthly, I'll be cutting both muscles at a 45 degree angle. I'm personally not so sure about that, but I'll definitely be cutting the point against the grain and a minimal amount of flat with the grain.

PS I miss brisket. Need to fire up a couple (yes, I only do two at a time in my 18.5")!

 

[JesseG]

Holy crap... Just watched that video showing how they cut the brisket at the pecan lodge, juiciest brisket I've ever seen. I live in Dallas and still haven't made the trip there, heard the lines are crazy but def going to go now!!!

 

[Phil Perrin]

I'm an against the grain guy.

 

[DennisM]

Holy crap... Just watched that video showing how they cut the brisket at the pecan lodge, juiciest brisket I've ever seen. I live in Dallas and still haven't made the trip there, heard the lines are crazy but def going to go now!!!

I went to Pecan Lodge while on a trip in October, and waited like 40 min in a long line to arrive at the counter and they were sold out of almost everything but sausage and ribs. I really wanted the brisket, and was not too impressed with that I ended up with.

Back to the topic- I always separate the 2 and go against the grain.

 

[J Hasselberger]

Against the grain is the only way to go. I typically slice off a bit of the thin end of the flat exactly 90 degrees to the grain, before I cook the brisket. That way, when it's done you have a good starting spot. Sometimes it's not so easy to determine the exact grain direction of a done brisket.

 

[Monty House]

I'm assuming we're all against-the-grain kinda people. My specific question is what do you do about the 90 degree direction difference between point & flat?

 

[Clint]

I've been wanting to separate it before cooking (maybe even start the point a few hours before the flat) but I haven't tried that yet.

I'm assuming we're all against-the-grain kinda people. My specific question is what do you do about the 90 degree direction difference between point & flat?