How to slice a brisket flat?

Take a sharp, very large knife and cut down lengthwise along the grain of the meat, then turn the brisket 90 degrees and do the same on the other side. If you have a meat tenderizer, use it liberally on the meat. This will allow the fat to layer up and make for easier slicing.

How to slice brisket flat for a sandwich?

When it comes to slicing brisket flat, I like to start by cutting off either end of the flat, so that you have a nice rectangular piece of meat. Then cut off the fatty “cap” of the meat so that you have a flat, even surface to work with. After that, place the brisket on a cutting board and place a piece of parchment paper underneath it to keep it from sliding. Then use a very sharp knife to cut the meat into thin, even slices

How to slice a brisket flat for sandwiches?

While a whole slab of beef is fantastic, you can also cut the brisket into smaller portions for delicious sandwiches. To do so, place the flat side of your beef on a cutting board and cover with aluminum foil. Use a sharp knife to make several diagonal slashes through the meat, leaving a 1-inch border at the edges. Remove the beef from the board and let it rest for about 30 minutes. Using a carving board placed over the foil, carefully slice the meat into pieces that are

How to slice a brisket flat for pot roast?

The most common way to cut a beef brisket flat is to place the roast on a cutting board with the fat cap facing down and the wide cut side facing you. Using a sharp knife, cut down and across the grain, about two-thirds of the way through the fat cap. Remove the fat, then flip the brisket over so the fat cap is now facing up. Using the same cut, cut the fat in a cross-cut fashion, creating a diamond shape. Then, remove

How to slice a brisket flat roast?

The thickest part of a brisket is the fat cap. When slicing a whole, untrimmed brisket, you’ll want to cut the fat cap off and then cut the brisket into two or three even pieces. If you’re planning to serve the brisket as is, leave the fat cap on. Just remember to remove it before reheating the meat. To do so, simply lay the brisket flat on its fat side and use a sharp knife to cut