23
May
The small points help you slice through the brisket. Setting Up for the Cut.
In this video Chase-N-Moore Smoke does a tutorial on slicing a brisket correctly.
How to slice a brisket video. More Mad Scientist BBQInstagram. How to slice a smoked brisket - YouTube. Slicing brisket at our family business tought by my grandfather for 45 years this year.
Slicing brisket at our family business tought by my grandfather. In this video Chase-N-Moore Smoke does a tutorial on slicing a brisket correctly. We also talk a little about knife choice and brisket anatomychasenmoore.
Point slices should be a little thicker than the flatabout ⅜-inch thick. Start with even slices that cut straight across the muscle then gradually taper the slices on the side closest to you so theyre a little thicker on one end than the other. That way you can avoid having a final slice.
How to Slice Brisket Step 1. When you pull your brisket off the grill fully cooked at about 195-205 degrees Fahrenheit internal. Choose the Right Knife.
While we wait for the meat to rest lets talk about potential brisket knives. How to Slice a Brisket For Maximum Tenderness Step by Step. The video above should be easy enough to follow for how to cut a brisket for maximum tenderness when serving but for those who prefer written instructions we offer this below.
Setting Up for the Cut. If you are more of a video person here is a video from Aaron Franklin showing how to slice your brisket. The Aaron Franklin Masterclass also has a 17 minute video dedicated to slicing brisket.
Please please please you have taken hours to properly trim season cook and rest your brisket. A brisket knife is a wonderful tool to have. Trim any excess fat off the top of the brisket.
Cut off the tip. Cut off the hard dry tip often somewhat overcooked and dice it to serve as burnt ends. Slice the brisket flat.
Cut the brisket point section in half widthwise. Slice the brisket point pieces against the grain. How to slice a brisket.
A step-by-step guide 1. Separate the flat from the point. The key to slicing any piece of meat and retaining its tender juiciness is to slice.
Trim excess fat unless your brisket was perfectly trimmed before cooking. Fat does mean flavor but too much fat. Use a long serrated knife for slicing the brisket.
While you can use any sharp knife a serrated knife the kind with points along the edge will work best. The small points help you slice through the brisket. Aim for a knife that is 8 to 10 inches 20 to 25 cm long which will allow you to slice more of the brisket.
Basically you need to slice against the meats grain. 2 Begin slicing starting with the isolated flat end working your way back to the piece of the brisket that includes the point where both the point and flat part meet together Usually around the middle of the piece of meat. When slicing beef brisket your exact slicing technique will vary but your end goal with every slice remains the same.
A perfect balance of meat fat bark and smoke. After making pitmaster Aaron Franklins best brisket recipe follow his method for slicing whole brisket the Texas way. Slice your brisket flat against the grain.
Turn your brisket point 90 degrees and slice in half. Slice the brisket point against the grain. Slice your lean brisket against the grain in pencil-width slices.
Turn your brisket point 90 degrees and slice in half. Slice the moist brisket against the grain in pencil-width slices. Seesaw your knife through the meat and work from one end to the other across at an angle to create each slice.
To shred brisket first cut it into thicker slices about a half inch wide then shred with a fork in each hand. If pressed for time you can also try shredding it in a mixer. Justin Fourtons method for trimming seasoning and slicing the briskets at Dallass Pecan Lodge is to cut the front portion of the flat that is uninterrupted by the point against the grain.