How to Slice a Brisket for Beginners

[Music] what I did here is I actually put a paper towel underneath I'm not a paper table with a towel underneath to help with the with the cutting board so it doesn't move you do need some tongs and you need a knife to cut your brisket just pull this out and see what it looks like this is the lean part and this is your more of your moist part of the brisket now there's a couple of ways of cutting the brisket you can cut it right down the middle one part overlaps the other so you always want to cut against the grain you can do it a couple of ways you can start cutting your lean and once you see that that you can actually see it here there's a let me turn this around there's one part and there's the other part you could actually cut this if you wanted to what I like to do is I need to start cutting my brisket and then afterwards I'll continue cutting it you always want to cut against the grain and I'm gonna start with the actual lean part of the brisket so it looks like the grain is coming this way so I'm gonna cut against the grain let's see what this brisket is gonna give out [Music] this is a lien part I mean it's very very tender and as you can see I'm it's pulling apart I'm gonna continue cutting this and then show you what I do when I get to the other section one of the things you want to do is you want to do the bend test if your brisket bends over like this especially the the lean part you know you have a good brisket it's wanting to fall apart right there at the seam so this is a good thing it is a thick piece of meat and it's still bending so that's a very very good sign of how tender and juicy this rips it's gonna come out [Music] you can already start seeing the difference in in the way the cut is from this consistency to this when you start seeing that the difference right here there's a little fat ring right here that tells you that the other part of the meat is starting to get exposed here that's what we want to try to start continuing to cut the opposite way [Music] [Music] [Music] you can start seeing it come out a little bit more and this is where your juices are starting to come out I don't know if the camera can pick that up you see I can zoom in all right so that's where the good stuffs starting to happen this is where it gets all this is where the fat has already rendered and it's going in all right so this is where it gets a little tricky this right here you can you can clearly see there's a there's a difference between the the lean part and the moist part what I'm gonna try to do is I'm gonna try to slice this so that I can get the top and the bottom parts separated and it's a it's very easy to see here there's a line here so I'm just gonna go ahead and follow that line and try to get as much of the other of the the moist brisket off of the top of the lean brisket all right so now I separated my my flat from my point and I can continue cutting this this is gonna be all lean so I'm just gonna continue cutting this and and then we'll go on to the moist [Music] [Music] all right now we go to my my favorite part of the brisket which is the moist part I'm partial to this one I really really like this there's really no wrong way of cutting this one because this will pretty much kind of fall apart in you anyways but you do want to try to continue the same rule of thumb where you want to go ahead and try to cut against the grain as much as possible I'm actually gonna flip this over I mean the the fibers are going this way so I'm gonna cut against the grain you really don't need to but hey let's just keep it uniform right see how it's falling apart on itself a lot of this is used for chopped brisket I like to try to cut it as much as possible in slices because of the fact that I like to have a slice moist part of the brisket but just to give you an that an idea there you go I mean it speaks for itself is just holding on for dear life let me try this hmm yeah that's the stuff right there you guys can have the lien all all day every day give me the moist part of the brisket this is this is what I love to eat now this part here it's kind of where it becomes a ball so the fibers have been a very easy illustration of this or a good illustration this is that the fibers are gonna be going in different directions you're gonna be hitting it the right way here and then this is gonna be wrong see how the fibers are going this way you want to cut against the fibers but when it gets to this point of the brisket you really can't go you have you can follow it as much as possible but it's gonna is gonna twist itself sorry I had to take that one some people like these burnt ends which are really good has a nice little crust to it so yeah not it's that's just gravy [Music] this has been the smoking beard thanks for watching I'm gonna put this in my house today we can go ahead and eat it and please like and subscribe and we'll catch you on the flipside

Channel: The Smoking Beard

Views: 53,750

Rating: 4.5827665 out of 5

Keywords: Holiday, New Years, Super Bowl, Valentines Day, St. Patricks Day, Spring Break, Easter, Mothers Day, Fathers Day, 4th of July, Summer, Labor Day, Memorial Day, Halloween, Thanksgiving, Christmas, brisket, smoke brisket, Masterbuilt, Electric Smoker, beef brisket, smoke brisket electric smoker, how to, electric smoker setup, resting brisket, academy electric smoker, masterbuilt electric smoker, masterbuilt electric smoker brisket, electric smoker brisket, how to slice a brisket

Id: tqM8eF90ohc

Length: 7min 43sec (463 seconds)

Published: Mon Jun 22 2020