How do you slice your Brisket?

[Steve Whiting]

Although I have cooked many briskets I am never really sure how to finish them. By that I mean, do you separate the point from the flat before slicing or do you slice the brisket whole? If you remove the point how do you deal with the bald spot made on the flat after the point is removed? I have tried removing the point and throwing it back on the smoker for a few more hours to make burnt ends and I have sliced the brisket whole without removing the point. What do you do? I would love some detailed advice on this.

 

[Robert W]

Steve,

My preferred method is to remove as much fat as possible from between the point and flat (almost totally separate the point) and add rub between the two. I remove the point once the flat reaches done. I then return the point to the WSM for a couple hours for the burnt ends. I then foil the flat and place it in a cooler for an hour or so. Sometimes I add a little more rub to the bald spot prior to foiling, but most times I don't.

Bob

 

[Larry Wolfe]

I like to remove the point prior to cooking and basically do not trim any fat until after the cook. Once cooked I like to scrape most of the fat from the flat and then slice.

 

[Bill Gillespie]

I basically do a high heat brisket. I remove most of the fat and cook the whole thing for about 2.5 hrs, then after that time I separate the flat and point. I wrap the flat in foil and place both flat and point back onto the smoker, I then remove the flat after another 1.5 hrs and place in a warming cooler for about 1-2 hrs. When I am ready to slice the flat is when I take the point off, and let that rest until the flat is sliced, then I cut up the point to make burnt ends.