How to Cut Brisket: A Comprehensive Guide to Slicing and Serving


Brisket is a popular BBQ dish that has gained a loyal following among meat lovers. It is a beef cut that comes from the breast section of the cow and typically weighs around 12 to 18 pounds. Brisket is a delicious meat when cooked low and slow, with a unique texture that can be quite tricky to slice correctly.

This article will provide you with a comprehensive guide to slicing and serving brisket. We will cover everything from identifying the different cuts of brisket to the best tools to use for slicing. In addition, you’ll learn tips for achieving even slices and how to properly season the meat.

Step-by-Step Guide

If you’re new to slicing brisket, you might feel intimidated. However, with some practice and following the steps below, you will soon become an expert.

Preparing the Brisket for Cutting

The first step toward slicing brisket is to prepare the meat. While different BBQ chefs have various ways of trimming their briskets, the primary aim is to remove any excess fat and connective tissue to help the meat cook evenly. A sharp knife is crucial when trimming the brisket as it makes the process more efficient.

Identifying the Flat and Point Cuts

After preparing the brisket, it’s time to identify the flat and point cuts. The flat is a leaner part of the brisket, while the point is a fattier part with marbled fat. To tell them apart, look for the fat content and the size difference on both sides of the brisket. Your choice on which cut to go for will depend on your preference.

Slicing Against the Grain

The most critical aspect of slicing brisket is choosing the right direction. When you cut with the grain, the meat becomes chewier and tougher to eat. However, cutting against the grain ensures that the meat’s fibers are shorter, making it more tender and easier to eat. You can determine the grain of the meat when looking at the meat fibers running parallel. You should slice the meat perpendicular to those fibers.

Tips for Even Slices

To get even slices, you should use a long and sharp knife, preferably a carving knife or a brisket knife. You should use a firm but not too much pressure to slice the brisket. Slicing from the thinnest part of the point will help you get a sense of the right thickness. Holding the meat in place with a pair of tongs while slicing and moving the knife in a sawing motion will lead to even slices.

Video Tutorial

A visual guide through a video tutorial is an excellent way to learn how to cut brisket. You can watch a video to get a better understanding of the steps discussed above and the practice required. Below is a video that demonstrates how to slice brisket:

The video offers you the chance to learn tips and tricks from professionals on how to slice a brisket, such as cutting at a forty-five-degree angle to get the right slices. The good thing about video tutorials is that they are easy to follow, and you can pause and rewind to get a clearer picture of the process.

Types of Cuts

Brisket has two standard cuts: the flat and the point. Below is a detailed description of each cut:

Flat Cut

The flat cut comes from the leaner part of the brisket, with a more uniform shape. It is a tender and meatier part of the brisket that is ideal for slicing in thin and consistent portions. Many BBQ enthusiasts enjoy cooking the flat cut of brisket as it is weightier, making it less expensive and easier to find in grocery stores.

Point Cut

The point cut, also known as the tapered end, comprises more fat and connective tissue, making it a juicier part of the brisket. While it may not be as meaty as the flat cut, it is still a fan favorite among BBQ lovers. Many smokers enjoy smoking the point in full as it’s a perfect cut for shredding. Others prefer to separate the point from the flat and cooking them separately for a variety of flavor and texture.

Tips for Better Sliced Brisket

Getting the perfect sliced brisket takes practice and patience. Here are tips to help you prepare and slice brisket:

Suggestions for the Best Cutting Tools to Use

Having the right tool such as a carving knife will make your slicing process more efficient. Several manufacturers offer knives designed explicitly for trimming and slicing brisket. Consider purchasing one of these knives before preparing your brisket.

Techniques to Get Even Slices

As discussed earlier, getting even slices requires using a long and sharp knife, slicing perpendicular to the meat fibers, holding the meat firmly, and using a sawing motion while slicing.

Hints for Properly Seasoning the Meat

Brisket has a beautiful deep beef flavor and is great on its own. However, seasoning the meat with rubs, marinades, or injecting will add more flavor. Allow the seasoning time to penetrate the meat by applying the rub a few hours before smoking the brisket.

Regional Differences

Brisket has a unique regional variation in presentation and cutting techniques. Below are some examples:

Texan-style Brisket

Texas-style brisket is the most well-known way of cooking and slicing brisket. It follows the central Texas BBQ process that uses oak wood smoke and the two common cuts, the point, and flat. In Texas, the slices have a thicker bark crust, making them a juicier and smokier style of brisket slicing.

Kansas City-style Brisket

Kansas City-style brisket is well-marbled and slow-cooked, with a sweetness added, resembling a burnt end. This type of brisket is cooked with a tomato-based sauce to add more flavor.

North Carolina-style Brisket

The North Carolina-style brisket is slow-cooked with either a sauce or vinegar. This style of brisket cutting is sliced into thin and narrow portions served with coleslaw and hush puppies.

Best Sides to Serve with Brisket

When it comes to the best sides to serve with brisket, the options are endless. Here are some suggestions:


Loaded Potato Salad, Grilled Corn and JalapeƱo Salad, and Classic Coleslaw are all great options.


Green beans, garlic and rosemary roasted potatoes, and classic mac and cheese.


Cornbread, bun, and jalapeno onion rolls are excellent accompaniments to serve with brisket.

Preparation and Cooking

The preparation process of brisket should be given proper attention for great taste. Below is a brief overview of the entire process of preparing and cooking a brisket:


Trimming involves working on the meat and removing the thick sections or fatty tissues before cooking.


Seasoning involves applying the rub or marinade to the brushed meat surface. Rubbing should be done one hour before grilling to ensure perfect seasoning.


When it comes to smoking, use either wood or pellet smokers for the best outcome. It would take an average of twelve hours to smoke brisket to perfection with oak or hickory wood.


Slicing brisket is an art that requires patience and practice. However, with the tips and tricks in this comprehensive guide, you will soon be slicing brisket like a pro. Identifying the flat and point cuts, slicing against the grain, and getting even slices are essential aspects of cutting brisket that will take your dish to the next level. Why not try it out and see how great your BBQ will taste?

Don’t forget to play around with the different regional styles and the sides you serve it with. Brisket is an incredibly versatile meat, and there are many variations to explore depending on your mood.

Leave a Reply

Your email address will not be published. Required fields are marked *

Proudly powered by WordPress | Theme: Courier Blog by Crimson Themes.