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brisket cutting
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Perfectly Sliced Brisket

Master the art of slicing brisket to achieve restaurant-quality, melt-in-your-mouth texture. This guide walks you through the proper techniques to slice brisket for maximum tenderness, whether for sandwiches, tacos, or a classic BBQ plate.
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Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 fully cooked brisket flat, point, or whole packer
  • Patience seriously, don’t rush the slicing!

Equipment

  • Sharp slicing knife (at least 12 inches)
  • Cutting board with juice groove
  • Electric knife (optional)
  • Heat-resistant gloves
  • Large serving platter

Method
 

Step 1: Rest Your Brisket Properly
  1. Remove brisket from heat and wrap it in butcher paper or foil.
  2. Let it rest for at least 30 minutes (preferably an hour) to retain juices.
Step 2: Identify the Grain Direction
  1. Unwrap the brisket and observe the muscle fibers ("grain").
  2. The grain runs differently in the flat and point sections—this is crucial for slicing.
Step 3: Position Your Brisket
  1. Place brisket on a cutting board.
  2. Align it so you can cut against the grain.
Step 4: Slicing the Flat
  1. Start at the thinner end of the flat.
  2. Hold your knife at a 90-degree angle to the grain.
  3. Use a gentle sawing motion, cutting thin slices (1/8 to 1/4 inch thick).
Step 5: Handling the Point Section
  1. Adjust for the change in grain direction when reaching the point.
  2. Slice slightly thicker to maintain structure.
  3. For burnt ends, cut into 1-inch cubes.
Step 6: Serve Immediately
  1. Arrange slices on a warmed platter.
  2. Drizzle reserved juices over the brisket.

Notes

Cutting against the grain is the key to tender brisket.
A sharp knife is essential to avoid tearing the meat.
Brisket slices can be used in tacos, sandwiches, and BBQ platters.