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

mikeb6109

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!!




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!

Jeffersonian

It's best to slice it across the grain to break any tough strands running through the muscle.

Fidel

Like above - thin slices, on a bias (angle), against the grain.

mikeb6109

the red lines are how i was thinkimg of slicing it.

Fidel

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.

ThrRoff

I would slice the flat against the grain, thusly:


Save the point for burnt ends.

mikeb6109

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.

c tredwell

Nice bark

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looks good enough to eat :laugh:
ctredwell
go dawgs

usc1321

What a nice looking brisket. Congrats

Beanie-Bean

Fine looking brisket ya got there! The bark looks incredible, man!

OzarkQ

Lot's 'o Mr. Brown - good eats!

axpro

Looks great! Makes me wish i did one this weekend
:laugh: