How to cut a brisket video?

The key to an attractive, even-shaped cut is to start at the thickest end and work your way toward the leaner end. Make sure that when you cut across the grain, you don’t hit the fat. When you cut the fat, the meat will have a metallic taste. If you are using a carving board, be sure to keep the board level when you cut.

How to cut brisket thin?

Cutting a brisket paper-thin is much easier than thick. First, cut the brisket into two equal pieces. Then, lay the two pieces flat on a cutting board and place a large plastic baking tray on top to keep them from curling. Using a sharp chef’s knife, cut the brisket in half lengthwise, making sure to cut into the fat and connective tissues but not the meat. Remove the fat and connective tissue, leaving just the lean meat.

How to cut back brisket?

You can cut back the brisket by trimming the fat and removing the thin layer of connective tissue and fat that appears on the surface. But be careful not to cut off the fat cap, which is the flavorful part of the brisket. When trimming the fat, use a sharp knife to make clean, even slices. To remove the connective tissue, use a large carving knife and cut downward through the meat, keeping the knife flat and parallel to the cutting board. Lift the meat

How to cut brisket in half?

Cutting a brisket in half is easier than it looks and can be done using kitchen shears or a meat slicer. The key is to cut the meat lengthwise down the middle of the fat cap rather than down the middle of the muscle. Doing it this way will help you get more surface area on each side of the cut, which will help the fat render and develop a nice crispy crust.

How to slice brisket?

To get even slices, place the flat side of your beef against the cutting board. Align your knife with the natural grooves of the meat and slowly slice toward the edge of the board. This way, you’ll end up with a perfectly even and flat piece of meat.