When you want to smoke or boil those delicious brisket or brisket, you may find it difficult to cut the large slices. Don't worry, the main rule to keep in mind is that you should cut the meat against the grain after you've cooked it to keep the meat tender. Start by buying cutlets that match the recipe you want to make, and remove the fat. After that, find the direction of the grain of the meat and cut it against the grain.
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Part 1 of 3: Buying and Cutting Raw Brisket
Step 1. Learn the parts of brisket
This meat consists of two muscles, namely the point cut and the flat cut. These two muscles are separated by a thick layer of white fat. The fat cap is a layer of fat attached to the top of the brisket.
- The point cut is also known as the deckle. This part contains the most fat, with a marble-like appearance. This means there are a lot of lines of fat stuck to it.
- The flat cut is the portion of the brisket that contains only a small amount of fat. As the name implies, this section is usually flatter than the point cut.
Step 2. Check for redness or moisture in the brisket
Brisket should be slightly moist so that it becomes runny when cooked. However, don't let the meat get soggy. Also look for brisket with a beautiful red color.
- When shopping, buy 90-120 grams of brisket for each person.
- Look for the point cut if you want a more fatty and flavorful meat that is perfect for shredded meat dishes. Look for a flat cut if you want less fat meat that is perfect for sliced meat dishes. If you buy whole brisket, you will get two of these pieces.
Step 3. Slice the fat cap in several pieces using a sharp butcher's knife
The fat cap is a thick layer of fat at the end of the brisket. Some people prefer to remove it completely, and others leave about 3 mm to 2.5 cm of fat on the brisket. By slicing it, the spices will seep more deeply into the meat. On the other hand, the fat can also add flavor.
- If you want to remove it completely, slice the meat piece by piece. Tuck the knife under the fat, then move it back and forth until the fat comes off.
- If you only want to remove some of the fat, just slice off the thickest part of the fat. It's a good idea to leave some fat on the brisket if you want to smoke it.
Step 4. Slice off a small piece of fat on the bottom of the piece flat
The thick fat portion of the flat cut is on one side of the brisket and the thin portion is on the underside. You can also see this in whole brisket. You should slice the fat thin as it can act as a barrier between the meat and the taste.
Insert the tip of the knife under the edge of the fat. Push the knife under the fat, then slice back and forth like a saw, and guide the knife outwards
Step 5. Slice the fat veins between the flat pieces and the dot pieces on the whole brisket
If you buy whole brisket, you will get a thick layer of fat in the middle of the 2 pieces of brisket. While you don't need to completely separate them, you should still remove some of the fat.
Start at the outer edge of the fat vein, and cut the fat into small slices. Remove most of the fat, until the meat underneath is visible. That way, you can lift the piece of meat and put the spices in the middle
Part 2 of 3: Finding the Direction of the Fibers of Cooked Brisket Meat
Step 1. Inspect the meat, and look for the grain of the meat in the flat and point cuts
Place the brisket on a cutting board, and observe the meat. Fibers are muscle strands that make up meat. This is similar to a long string of rubber bands forming stripes on the flesh.
Step 2. Check the meat fibers in both directions as you handle the whole brisket
If the brisket is intact, the fibers will form 2 different directions in each flat cut and point cut. Some people immediately separate the two parts after cooking to solve this problem.
- Alternatively, you can slice the flat piece in the opposite direction of the grain until you reach the point cut. Next, separate the two pieces by lifting and slicing through the middle.
- A third option is to cut against the grain along a flat cut until you reach a point cut. After that, turn the meat 90 degrees so you will be slicing the brisket at a 45-degree angle from the grain along both brisket pieces.
Step 3. Rotate the brisket until the knife is perpendicular to the grain of the meat
Cutting the meat in the opposite direction of the grain will result in tender brisket. Therefore, once you know the direction of the fibers, you can slice them with a knife in the opposite direction of the grain.
Think about the rubber band analogy, when you have to chew on a large rubber band. The texture is definitely chewy and tough. However, if you twist the rubber band and slice it into small pieces, you should be able to chew it easily
Part 3 of 3: Slicing Cooked Brisket Meat
Step 1. Let the cooked brisket rest for about 20 minutes to 24 hours before you cut it
Always let the brisket sit for at least 20 minutes after cooking to keep the liquid inside. However, if you want to make very thin slices, wait until the next day when the brisket has cooled to slice it.
Step 2. Use a long serrated knife to slice the brisket
While you can actually use any knife as long as it's sharp, a serrated knife (a type of knife with a saw-like blade) works best for this purpose. The serrations will help slice the brisket well.
Use a knife about 20-25 cm long so that you can slice a lot of brisket at a time
Step 3. Use short knife strokes to slice the brisket against the grain of the meat
Don't try to cut a slice with just one stroke of the knife. It won't work. Instead, cut the brisket like a sawing motion from top to bottom. If the meat is very wide, start at one end and move the knife at an angle until you get one slice of meat.
If you wish, you can also remove any fat that was present when you made this cut
Step 4. Try to slice the brisket into a pencil-thick thickness
You can slice it thinner if the brisket is very tough. However, this measure is a good standard for recipes. If the cutlet is cut off, try making thicker slices.
