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How NOT to slice a brisket.

124

Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,910
    @SGH thank you for this post and reply. Sorry for the delay.  I have learned a lot about brisket cutting vs hacking. That is night and day to say the least. I have have tons of questions about brisket but I have one question for now, how do you make sure you are cutting truly against the grain when there is so much bark? I understand making a small cut prior to cooking. Just not sure if there is a trick to being sure you don't get off kilter half way through?

     Again thank you sir, very helpful post believe it or not. and very funny now that I gained some knowledge about the correct way to cut a brisky. 
    Snellville, GA


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  • Scottborasjr
    Scottborasjr Posts: 3,494
    @Eggdicted_Dawgfan The videos help immensely if you are looking at the right ones, but the best way to learn is to just keep cooking briskets.  If you have a WalMart, Sams, or Costco nearby that you can acquire packers at less then 4 bucks a pound go that route. Try and cook one a month or every other month and you will learn more then I, and most can tell you after you have learned proper technique.  
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,910
    Thank you @Scottborasjr. I'm looking forward to getting some brisket experience under my belt soon.
    Snellville, GA


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  • SGH
    SGH Posts: 28,988
    edited June 2015
    Eggdicted_Dawgfan said:
    I have one question for now, how do you make sure you are cutting truly against the grain when there is so much bark? I understand making a small cut prior to cooking. Just not sure if there is a trick to being sure you don't get off kilter half way through?
    By making the initial cut perpendicular to the grain while the brisket is raw, this will give you a template to follow and allow you to simply follow the same angle as the initial cut no matter how much bark there is. If you are making your slices 1/4 inch (which is proper) it's very easy to eyeball and follow this initial cut for the flat. Once you get to the fat line of separation between the flat and point, simply stop and cut up the point perpendicular to its plane. I will be back on later tonight and will elaborate farther my friend. And by all means, feel free to ask any questions that you may have. Myself or someone will be more than glad to try and answer. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    @SGH good to see you post again. I gather work has been keeping you busy? Work has been a PITA here as well.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,988
    DMW said:
    @SGH good to see you post again. I gather work has been keeping you busy? Work has been a PITA here as well.
    Brother D, I have been working a double split. 3 days of 12:00am-12:00pm then rotate to 3 days of 12:00pm-12:00am. Then it starts all over again. I'm honestly so tired that I feel like a zombie. Hopefully it will end Tuesday. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    SGH said:
    DMW said:
    @SGH good to see you post again. I gather work has been keeping you busy? Work has been a PITA here as well.
    Brother D, I have been working a double split. 3 days of 12:00am-12:00pm then rotate to 3 days of 12:00pm-12:00am. Then it starts all over again. I'm honestly so tired that I feel like a zombie. Hopefully it will end Tuesday. 
    If you are off for awhile and want to travel, I'll be doing another whole hog for a party on July 3rd. PM me if you want to travel to PA, would love to have your here for your expertise and company.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,988
    DMW said:
    If you are off for awhile and want to travel, I'll be doing another whole hog for a party on July 3rd. PM me if you want to travel to PA, would love to have your here for your expertise and company.
    I would absolutely love to come up there. Hey, it may just work out if we finish up. As far as my expertise, I'm going to assume that you are talking about my ability to eat. I'm a oyster eating record holder at the Half Shell Oyster House  =) I will sure let you know my friend, and I certainly thank you for the invite. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    Eggdicted_Dawgfan said:
    I'm looking forward to getting some brisket experience under my belt soon.
    It's one of the most rewarding things in the Q world to knock them out of the park consistently. There is a old wise saying that goes: "Practice makes perfect". The more that you cook, the more that you learn and the better you get. Just start cooking them brother. With just a little research and patience, you will have no trouble at all turning out great brisket. If I could offer you one piece of advice it would be this. Learn to cook them to "feel". Once you know the "feel" of a properly cooked brisket, the rest is history my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Foghorn
    Foghorn Posts: 10,226
    Practice doesn't make perfect. Perfect practice makes perfect. 


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • DMW
    DMW Posts: 13,836
    SGH said:
    DMW said:
    If you are off for awhile and want to travel, I'll be doing another whole hog for a party on July 3rd. PM me if you want to travel to PA, would love to have your here for your expertise and company.
    I would absolutely love to come up there. Hey, it may just work out if we finish up. As far as my expertise, I'm going to assume that you are talking about my ability to eat. I'm a oyster eating record holder at the Half Shell Oyster House  =) I will sure let you know my friend, and I certainly thank you for the invite. 
    @SGH - Any chance you have finished up and are going to make a trip up to PA next week? Would love to have you.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,988
    DMW said:
    @SGH - Any chance you have finished up and are going to make a trip up to PA next week? Would love to have you.
    It's not looking good brother D. I'm getting sent Tuesday to DSI in Theodore to inspect the welding/coating on some PLET handling platforms. And to be honest I don't know how long I will be there. I should know by midweek if I will be done or not and I certainly will let you know.  I had to turn down brother Nola's invite this weekend as well due to work. But again, about Wednesday I should know for sure one way or the other.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 19,780
    @Eggdicted_Dawgfan - I probably learned this from someone on the forum,  so I won't take credit for it.  And far from an expert,    but this is what I do:

    When trimming the brisket,  I note which way the grain is going.  I then cut a small slit through the flat,  in one corner,  and tie a loop of cotton butcher twine through the slit. The loop is parallel to the grain.

    After the brisket is done,  I start slicing the flat perpendicular to the loop of thread, which means I'm cutting across the grain.

    It's idiot proof. :) 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    None of these yahoos should be allowed to cook a brisket again. WTH!
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • DoubleEgger
    DoubleEgger Posts: 19,154
    There's a lot of folks trying briskets for the first time, so bumpity bump bump. 
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  • lousubcap
    lousubcap Posts: 36,709
    A here's a link to a video from AF just to get back on track:
    https://www.youtube.com/watch?v=sMIlyzRFUjU
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • EggDan
    EggDan Posts: 174
    This is seriously one of the best videos I have seen.  I crack up everytime I see it. 
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  • SGH
    SGH Posts: 28,988
    EggDan said:
    This is seriously one of the best videos I have seen.  I crack up everytime I see it. 
    Brother, I just shake my head in shame when I watch it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bhedges1987
    bhedges1987 Posts: 3,201
    So burnt ends come from the flat now days huh?? Arthur Bryant was doing it wrong all along !

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • onedbguru
    onedbguru Posts: 1,648
    Ohh Baby!!!   That looks good!!
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  • Ladeback69
    Ladeback69 Posts: 4,484
    bhedges1987 said:
    So burnt ends come from the flat now days huh?? Arthur Bryant was doing it wrong all along !
    Ha Ha Ha!  Where in KC you live @bhedges1987?  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • thetrim
    thetrim Posts: 11,387
    Edward Scissorhands meet brisket!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SGH
    SGH Posts: 28,988
    bhedges1987 said:
    So burnt ends come from the flat now days huh?? Arthur Bryant was doing it wrong all along !
    Good one brother!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988

    DoubleEgger said:
    There's a lot of folks trying briskets for the first time, so bumpity bump bump. 
    Thanks buddy. I always appreciate a little bump ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    So you are NOT supposed to peal your brisket before slicing?
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Ladeback69 said:
    bhedges1987 said:
    So burnt ends come from the flat now days huh?? Arthur Bryant was doing it wrong all along !
    Ha Ha Ha!  Where in KC you live @bhedges1987?  
    Blue springs, about to be L.S though. You from around here?

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,645
    Why!!?  Might as well just boil it and b done.

    I would rather light a candle than curse your darkness.

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  • Legume
    Legume Posts: 15,936
    http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Ladeback69
    Ladeback69 Posts: 4,484
    bhedges1987 said:
    Ladeback69 said:
    bhedges1987 said:
    So burnt ends come from the flat now days huh?? Arthur Bryant was doing it wrong all along !
    Ha Ha Ha!  Where in KC you live @bhedges1987?  
    Blue springs, about to be L.S though. You from around here?

    KC near Liberty in the Northland.  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I just close my eyes, while holding a large cleaver, and start whacking away at it.  Usually I spin around 5 times first.
    ______________________________________________
    I love lamp..
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