How to cut a brisket properly?

The cut you end up with after slicing your brisket will depend on the thickness of the meat. As it cooks and shrinks, it will also get thinner and thinner. A thick, chunky portion will be more tender and flavorful, while a thin portion will be more tender but not as flavorful. If you don’t have enough time to cook it all the way through, you can finish it off in the oven when you reheat the leftovers.

How to cut a brisket correctly?

To cut a brisket start by positioning the meat at a 45 degree angle, with the thickest part of the cut at the bottom. Then place a long, flat cutting board underneath the meat, with the board slanted slightly toward the thicker end of the meat. Finally, hold the meat over the board and cut against the grain, making sure to cut into the fat just enough to see the lean meat and to keep the fat from dripping onto the board. To ensure even slices, use

How to trim a brisket?

The first thing you’ll want to do is cut off the excess fat. This can vary from about a quarter of an inch to an inch, depending on how much fat you like. Use a sharp chef’s knife or a meat slicer, and make sure you do not cut into the meat itself. Avoid using a saw as it can cause the meat to crumble. After trimming off the fat, you will want to cut the brisket in half lengthwise. This is

How to cut brisket at home?

Cutting a brisket at home is easy enough. If you have a meat cutting board, it’s best to use that, as the board will help keep the juices from dripping everywhere. Put a large pot of water on to boil while you start the process. Once that gets boiling, add some salt and a few sprigs of herbs (rosemary is good). Put the brisket in, add some more water and allow it to come back to a boil. When it does,

How to carve brisket at home?

Once you have your slab of meat sliced in half lengthwise, you can cut it into thick or thin slices as you like. To make sure you get even slices, it’s a good idea to have two meat blocks. One should remain in one piece and the other can be cut into smaller portions for reheating.