cutting brisket

Unknown

Will someone please tell me the proper way to cut up a brisket..pictures would be helpful

Unknown

Spanky, I seperate the point from the flat,[p][p]and then slice across the grain for easy eatin, peace...[p][p]

Trouble

Spanky,
nobody named Spanky with an email address of "nozzler" should be messing with knives, anyway. It's just too dangerous.

Citizen Q

Spanky,
Find the direction of the grain of the meat, it'll look similar to the grain of wood, and slice across the grain, it's easier if you separate the point from the flat before slicing as the grains will run in different directions. You do this by finding the thick vein of fat that separates the two pieces at about the 2/5 mark, pull it up and just run your knife through.[p]But, if you are BBQ'n a whole brisket and you enjoty a little fat in the meat, you might just try shredding it like pulled pork. This makes for more even distribution of the fat from the point throughout the leaner flat part of the brisket.[p]Cheers,
C~Q

Unknown

<p />The flat is usually in a roughly rectangular shape. Start at one of the corners and cut it off. You should see right away that you are cutting across the grain. Keep slicing on that diagonal from the corner.[p]I also slice the point rather than chop it.[p]Lee[p]

clausenk

QSis,[p]While you are preparing your brisket, "mark" the meat by cutting a piece off the corner across the then easily visible grain. Then when the briskets all nice and cooked and blackened, just use you mark as a guide.[p]Clausen