How to cut a brisket flat against the grain?

The most common way to cut a beef brisket flat is to place the raw meat flat on a cutting board. Then, use a sharp knife to cut down through the fat layer – both sides of the meat – until you reach the lean meat. Run your knife at a 45-degree angle, making sure to cut the meat as close to the board as possible. Once the fat is gone, the remaining flat pieces should be easily cut lengthwise into strips.

How to cut a brisket flat against the grain of meat?

Regardless of whether you chose to cook your brisket in the oven or in a smoker, it’s important to cut the meat against the grain. This means, when you cut the meat, you will move down the grain of the muscle. Cutting the brisket this way will ensure that the resulting strips have more tender, rather than chewy, texture.

How to cut smoked brisket flat against the grain?

Cutting the brisket against the grain has a major benefit in the way it tenderizes the meat. It also means the connective tissue that holds meat together is less likely to break. You’ll see how the grain of the leaner side of the meat runs from one end of the cut to the other. The fat is on top so you’ll want to make sure not to cut through the fat when you’re slicing.

How to cut brisket flat against the grain?

The “grain” refers to the naturally-occurring lines of connective tissue in meat that gives it structure. This collagen provides the meat with strength, which is why it’s important to understand how to cut it properly so that it doesn’t tear apart. To cut down on the chance of tearing, cut across the grain, or the lines, at a 45-degree angle. This ensures that you don’t run into any sharp pieces of connective tissue

How to cut thick brisket flat against the grain?

To cut a thick brisket flat against the grain, use a large meat slicer. Set the blade to the thickness you want. If the brisket is thick enough, you can simply place it on the slicer and pull the handle down. If the fat is still visible on the surface, you may need to score the fat, making sure not to cut into the meat. The more you score the fat layer, the easier it will be to remove the fat before cooking.