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my first brisket is done ....now how do i slice it

mikeb6109mikeb6109 Posts: 2,067
edited 1:01PM in EggHead Forum
ok guys here is my brisket i posted earlier today that started at 16.23 pounds. now it has rested for over three hours and i need to slice it.question is how should i do it?
here are a few pics of when i pulled it before foiling and putting in cooler under towels!!

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another thing!!! i used wicked good lump and the reasults are WOW the cook lasted 21 hours cause when meat reached 190 we were invited to go to the inlaws for super so i ramped up the temp to 350 to get the meat to reach 195. and look at all the lump left it is as if i was just lighting the egg!! again i am very pleased with the wicked good seems to amaze me every time!

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Comments

  • JeffersonianJeffersonian Posts: 4,244
    It's best to slice it across the grain to break any tough strands running through the muscle.
  • FidelFidel Posts: 10,172
    Like above - thin slices, on a bias (angle), against the grain.
  • mikeb6109mikeb6109 Posts: 2,067
    the red lines are how i was thinkimg of slicing it.

    020-3.jpg
  • FidelFidel Posts: 10,172
    You need to separate the flat and the point. The grain runs opposite on those two muscles.

    Other than that you should be in good shape. Only carve what you plan to consume, brisket dries quickly once sliced.

    Go as thin as you can without the slices falling apart.
  • ThrRoffThrRoff Posts: 169
    I would slice the flat against the grain, thusly:
    brisketclose.jpg

    Save the point for burnt ends.
  • mikeb6109mikeb6109 Posts: 2,067
    well it is all sliced up ready to eat.what ever is left will be sealed up in the vaccum sealer and put in the freezer.

    it was pretty hard to slice it falls apart cause it is so moist!! i had to use the electric knife.

    025.jpg
    031.jpg
    032.jpg
  • c tredwellc tredwell Posts: 575
    Nice bark
    looks good enough to eat :laugh:
    ctredwell
    go dawgs
  • usc1321usc1321 Posts: 627
    What a nice looking brisket. Congrats B)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Fine looking brisket ya got there! The bark looks incredible, man!
  • OzarkQOzarkQ Posts: 150
    Lot's 'o Mr. Brown - good eats!
  • axproaxpro Posts: 50
    Looks great! Makes me wish i did one this weekend
    :laugh:
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