How to cut a brisket point?

The way you cut a brisket point will depend on whether you like your meat tender or fatty. If you like your brisket fatty, cut it off to somewhere between the fat line and the outer edge. If you like your brisket more tender, cut it off closer to the fat line.

How to cut a brisket point roast in a half?

The most common way to cut a whole brisket is to divide it in half lengthwise, and then cut each half into 4 equal portions. The best way to ensure even cooking is to use a sharp knife to cut down through the thickest portion of the meat. Once the cut is made, the thinner portion will rest atop the thicker part, allowing the two to cook at different rates.

How to cut a brisket point roast?

To cut a long, flat cut of brisket, start by slicing off the two ends of the roast. Set the pieces on a cutting board, fat side up. Using a sharp knife, make a lengthwise cut down the center, following the natural grain of the meat. Now, position the blade at an angle about two-thirds of the way down the length of the meat and cut a slight V-shaped notch. Repeat on the other end of the meat, making sure to cut deep

How to cut a brisket point roast in half?

Cutting a whole brisket into two pieces offers two primary benefits: it allows for more even cooking and it gives you more room to serve a larger number of people. To cut a whole brisket in half lengthwise, use a sharp chef’s knife to make two long, straight cuts down the middle. You can then remove each half and place them on a cutting board with the flat side down.

How to cut brisket point in half?

To make a point cut, start at one end of the brisket and cut in a straight line, either down to the fat cap or to the bone. You can also do this with a surgical or electric knife, a saw, or a meat cleaver. Be sure to keep the point from drying out by covering it with aluminum foil.