I cooked the perfect Brisket.....Now what


 
A

Andre A

TVWBB Member
It occurred to me, while watching a youtube video of some guy carving a cooked brisket and then trying to make burnt ends, that a cut brisket can look as ugly as it tastes good when being sliced. I am not talking the straight black meteorite that looking brisket, that's art. In the video after the pulling the brisket from the grill and letting it sit for a while, the guy then goes and separates the point from the flat. By doing this, he exposes the fat unbarked part of the brisket which I might add did not look to appetizing. Then it immediately occurred to me that everyone eats with their eyes first and if I were to cut the point off first the exposed fatty area may turn off some follks. Separating the point from the flat before the cook seems to be the smart thing to do more bark....and everyone loves more bark.

The other question I have is how do you serve the brisket. I've pulled off the grill and it is now rested. When folks start to eat, am I carving the brisket upon demand or should I carve it up and let it sit their in an aluminum tray with some beef stock to keep it warm and wet. If I do not do this option and I slice the brisket, then it will dry out very quickly. Any tips or pointers?

Lastly, in his youtube video, Franklin used a bread knife looking knife to carve is brisket, but he did say that it was not a bread knife. Could I just grab my breadknife to slice my brisket or is something else recommended.

Thanks
 
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After I separate the point from the flat the point goes back in the smoker to further render and crisp up that edge. You could slice it or cube it for burnt ends or save it for chili or stews. When slicing the flat I use a silicon brush to baste the slices with the reserved jus. I usually slice and serve but if trying to get ahead for a crowd, the pan and beef juice is a good idea.
I think the knife you are referring to is a Granton slicer, similar in looks to a bread knife. It's a good knife to have for carving big cuts of meat, but any good sharp knife will work.

Tim
 
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