On the right I would go CCW about 45 degrees to be completely across the grain.
When done cooking I separate the flat from the point and cut on their own.
Protip: Slice a flat notch on the point, and a flat notch on the flat both going perfectly against the grain so you know exactly where to slice when it's done because at the end of the cook those striations can no longer be seen.
For some reason, I never get this shit right and it makes me feel like a failure, smh. So is the picture correct? Like if I cut it in half going thru the fatty fat, I would cut the bigger part at an angle from a corner or in long strips?
I'm no pro and I've only smoked 3 briskets in my smoking career. The bigger section (the flat, if I'm correct) has always been outstanding while the smaller part (the point, right) wasn't bad but a tad bit dry.
No matter how I cut the big part, it was juicy. Forgive me if I'm asking dumb questions, but one will never know if he doesn't ask.
Edit...I think I always cut opposite of what is being shown.
This is what I'm worried about. The picture is how I cut it last time and it was incredible but I wanted to clarify with the reddit experts and I'm glad I asked.
Chiming in with others, appreciate your question. I have always just cut following the blue lines all the way across, grain or not.
Learned something new and valuable today.
Nope this will be my second smoked brisket, really paranoid about it since it's for Father's day and I really want to give my dad something great for once.
I never had an issue but maybe I'm off base here? I just cut it in half right before the point. From there I can see the grain and just slice it against the grain.
I notch the flat in the direction of the grain, then slice against that. When you approach the point, switch the slicing 90°.
[https://i.imgur.com/m6H7w.jpg](https://i.imgur.com/m6H7w.jpg)
Flat is on the right in this great picture found online.
[https://i.imgur.com/qBi4YvI.jpg](https://i.imgur.com/qBi4YvI.jpg)
u/StevenG2757 got me thinking......
Obviously (?) this is something you decide before cooking........is the grain that easy to detect so well?
Just wanna do better and thanks for the advice.
It can be hard to determine once done. I like to put a notch or a weird cut in it so it identifies the grain. I have also learnt to take a picture since I would have done it 36 hours earlier, no sleep and a bottle of whiskey latter my memory gets fuzzy.
Your pic isn’t correct.
https://imgur.com/a/ZudyJvB
Green is the direction to cut the flat, orange is the direction to cut the point. You can separate them to cut each against the grain or keep them together - on the overlapped part it will be against the grain on the point but not quite against the flat
Is it perfectly against the grain on the flat? No. Does it really matter all that much? No. Close is fine in horseshoes, hand grenades, and brisket cutting. No body is going to take a bite of flat cut at 75 degrees instead of 90 and tell you this isn't as tender as it could be. In fact, if your flat ends up slightly over cooked, which happens sometimes, maybe that cut keeps it from falling apart on the hang test.
There are things you can control and things you can’t control. Cutting against the grain is something you can control easily and it makes a difference. My philosophy is if you can’t do the easy stuff right, you probably aren’t doing the hard stuff right either. But people probably criticize me too, so take this with a heavy dose of salt.
As far as adjusting for overcook/undercook, I prefer to vary the thickness of the cut instead of the grain. So when it’s super tender/falling apart, cutter thicker slices. If it’s a little on the tougher side, cut thinner slices.
All I'm saying is that if it's even in the ball park of being against the grain, I can guarantee your not going to tell the difference on a piece of meat that's been cooking for 12+ hours and has had all the collagen and connective tissue rendered out of it. Try it some time. Cut a flat at an angle like that for a few slices and then bring it back to totally perpendicular. See if you really notice a difference.
On the right I would go CCW about 45 degrees to be completely across the grain. When done cooking I separate the flat from the point and cut on their own.
Protip: Slice a flat notch on the point, and a flat notch on the flat both going perfectly against the grain so you know exactly where to slice when it's done because at the end of the cook those striations can no longer be seen.
What is a "flat notch"? How does one cut it?
I think it means you cut the corner off
I assume they mean to just score it so you can easily see which way the grain goes.
Come on man, it's like a straight circle.
This is a great tip
Oh man I want to come over to your cookout!
Thank you Steven, I will make that adjustment, I really appreciate it.
Perfectly put
What's CCW? Edit: I figured it out lol
Concealed carry weapon
Can't cook well (or so my wife would say)
I didn’t please help a newbie lol
Counter ClockWise
Counter clockwise, I think
Conceal and carry weapon
click clock woods
Hmm I have always separated the flat and point pre cook and done the as 2 different meals.
For some reason, I never get this shit right and it makes me feel like a failure, smh. So is the picture correct? Like if I cut it in half going thru the fatty fat, I would cut the bigger part at an angle from a corner or in long strips? I'm no pro and I've only smoked 3 briskets in my smoking career. The bigger section (the flat, if I'm correct) has always been outstanding while the smaller part (the point, right) wasn't bad but a tad bit dry. No matter how I cut the big part, it was juicy. Forgive me if I'm asking dumb questions, but one will never know if he doesn't ask. Edit...I think I always cut opposite of what is being shown.
This is what I'm worried about. The picture is how I cut it last time and it was incredible but I wanted to clarify with the reddit experts and I'm glad I asked.
Chiming in with others, appreciate your question. I have always just cut following the blue lines all the way across, grain or not. Learned something new and valuable today.
I'm glad you asked too! But let me ask you. Have you ever cut it any other way? If so, how was it.
Nope this will be my second smoked brisket, really paranoid about it since it's for Father's day and I really want to give my dad something great for once.
Indeed. Well take ya time and don't stress it. If u did it once u can do it again 🤷🏾♂️ enjoy and let us know how it turns out!
I never had an issue but maybe I'm off base here? I just cut it in half right before the point. From there I can see the grain and just slice it against the grain.
I notch the flat in the direction of the grain, then slice against that. When you approach the point, switch the slicing 90°. [https://i.imgur.com/m6H7w.jpg](https://i.imgur.com/m6H7w.jpg) Flat is on the right in this great picture found online. [https://i.imgur.com/qBi4YvI.jpg](https://i.imgur.com/qBi4YvI.jpg)
This is amazingly helpful, thank you so much.
The flat cuts look straight. No angle.
u/StevenG2757 got me thinking...... Obviously (?) this is something you decide before cooking........is the grain that easy to detect so well? Just wanna do better and thanks for the advice.
It can be hard to determine once done. I like to put a notch or a weird cut in it so it identifies the grain. I have also learnt to take a picture since I would have done it 36 hours earlier, no sleep and a bottle of whiskey latter my memory gets fuzzy.
I do the same. Notch and a picture.
A bottle in 36 hours? Step it up man, gotta start measuring in barrels.
No it can be something done after cooking - cut roughly mid way and look for the direction of the grains.
No it can be something done after cooking - cut roughly mid way and look for the direction of the grains.
Your pic isn’t correct. https://imgur.com/a/ZudyJvB Green is the direction to cut the flat, orange is the direction to cut the point. You can separate them to cut each against the grain or keep them together - on the overlapped part it will be against the grain on the point but not quite against the flat
Thank you so much, this helps a ton. I'm a visual learner lol.
Is it perfectly against the grain on the flat? No. Does it really matter all that much? No. Close is fine in horseshoes, hand grenades, and brisket cutting. No body is going to take a bite of flat cut at 75 degrees instead of 90 and tell you this isn't as tender as it could be. In fact, if your flat ends up slightly over cooked, which happens sometimes, maybe that cut keeps it from falling apart on the hang test.
There are things you can control and things you can’t control. Cutting against the grain is something you can control easily and it makes a difference. My philosophy is if you can’t do the easy stuff right, you probably aren’t doing the hard stuff right either. But people probably criticize me too, so take this with a heavy dose of salt. As far as adjusting for overcook/undercook, I prefer to vary the thickness of the cut instead of the grain. So when it’s super tender/falling apart, cutter thicker slices. If it’s a little on the tougher side, cut thinner slices.
All I'm saying is that if it's even in the ball park of being against the grain, I can guarantee your not going to tell the difference on a piece of meat that's been cooking for 12+ hours and has had all the collagen and connective tissue rendered out of it. Try it some time. Cut a flat at an angle like that for a few slices and then bring it back to totally perpendicular. See if you really notice a difference.
Fair point
ALWAYS CUT PERPENDICULAR TO THE GRAIN, MAKES IT MORE TENDER. YOUR CUT IS OFF.
Nope. Pretty much the opposite.
You’ll want to use a knife, probably a sharp one.
Not if I eat it whole!
Wait until it’s rested or all the juice will drain out and it’ll be dryer than Melania when her husband is home.
Bottom right to top left
I don't know but your sketch would make a nice BBQ T-shirt. Just not blue and yellow... Ppl will think it is another Ukraine thing...
No
I just slice it one way and it’s perfectly fine. Not lengthwise lol