The old guy at the deli counter taught me how to slice brisket properly

I always cut against the grain but he stopped me and showed me I was going the wrong way on a whole brisket point. Does anyone else have an old timer who corrected some basic thing you thought you knew?

3 comments

3 Comments

theac6320d agoTop Commenter

60 years slicing meat and I've seen folks mess up the flat way more than the point.

mark_price20d ago

Started doing the flat end first for my holiday brisket last year and honestly haven't looked back. The flat just cooks so much faster and dries out easy if you're not watching it close. I tried the point first a few times and always ended up with the flat getting tough while the point was still perfect. Swapped to slicing the flat off first and giving it that extra time to rest while the point finishes. Makes a huge difference for keeping that flat moist and tender all the way through.

sam_thomas18d ago

Exactly. The flat is always the part that gives people trouble. It's leaner and thinner so it hits temp way before the point. I started separating them before the cook a while back. Season them both the same, put the flat on the smoker maybe 2-3 hours after the point. Lets me dial in the time better without babysitting so much. Pull the flat when it probes tender, wrap it and let it rest in a cooler while the point keeps going. By the time the point is done the flat is still hot and has had plenty of time to relax. No more sawing through dry meat at the table.