How to slice a brisket point?

If you’ve ever tried to cut up a whole brisket you know that it’s not an easy task. The fatty, connective tissue that makes up the brisket can be incredibly tough, and it’s not uncommon to end up with a jagged, uneven edge. Fortunately, when it comes to the point, this is actually a benefit. It allows the meat to hold together better, and it also means that when you season it, the woody exterior

How to carve brisket point?

carving a whole point is a much trickier task than carving a flat. Begin by laying the point on your cutting board with the fatty side facing up. Using a long, thin knife, score a line down the center of the fat layer, making sure not to cut into the meat. Next, cut along the line, removing the fat layer in one long piece. There may be a thin layer of fat beneath this one, so be sure to scrape it off. Using the tip of your

How to slice brisket point?

The most important thing to understand is that it’s pretty much impossible to cut a point the same way every time. The final thickness will vary depending on the size of your cut and the grain of the meat. The grain refers to the direction of the muscle fibers in the meat. If you want to get an idea of how your brisket will look when sliced, take a strip of brisket and run a ruler along the grain, then lay it flat.

How to slice a brisket point sharp?

To slice a brisket point, you should cut it at an angle about a half-inch above the fat. The most important thing to remember is that the cut should be straight and even (almost a line). You should not angle the cut toward the fat or the connective tissue. A sharp knife will ensure a clean and even cut.

How to slice brisket point thickness?

Thickness refers to the thickness of the meat at the point of the brisket. This cut goes against the grain of the muscle, making it the most tender. No matter the cut, it should be sliced against the grain—or at an angle—to ensure it will be tender. And thick or thin, no matter what cut you end up with, the three primary ways to cut your brisket are: thin, thick, and super-thick.