I was cooking a bunch of briskets last week for my neighbor’s wedding and I thought of a tip that might be worth sharing with y’all.
Now this tip only applies when you’re dealing with a full untrimmed brisket commonly referred to as a packer’s cut which generally runs between 10 and 18 pounds and contains both the flat and point cuts, which leads to my tip. Everyone knows you’re supposed to cut brisket against the grain, but the natural fact is that the flat and point cuts of brisket are actually two muscles that lie on top of each other and the grains run in opposite directions so it’s necessary to separate the two if you want to be sure you’re cutting against the grain with both pieces.
A trick I employ is when the meat has cooled sufficiently to get your hands into it without getting scalded, with gloved hands I locate the seam where the two pieces are joined and I slip my fingers in between the two and gently work my hand(s) in to fully separate the two pieces; and voila, you have two beautiful mouthwatering pieces of meat just waiting for you to slice into gorgeous 1/8 – ¼ inch slices! Bon apetit!
Until next time we chat, remember to keep it low and slow!
Yours in smoke,