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Unread 04-27-2007, 01:59 PM   #22
somebody shut me the fark up.
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Originally Posted by BadBoysBBQ View Post
P.S. You may know this already but im gonna tell ya anyway.....make sure, make sure, make sure that you slice it AGAINST the grain of the meat. You can tell by flipping it over and looking at which way the meat fibers run. I would cut off 1/2 inch of the tip so it helps you slice the correct way when it's cooked. So if the grain runs east and west, cut north and south. Ok I really am done now I swear.....

I forgot one of the basic things!!

Good call Jordan.

I take 2 toothpick and at each end, about an inch in on the top, I will put the toothpick in on a down angle, with the grain.

I do the same at the other end, roughly parralel to the first one.

When the brisket is done, it has so warped, shrunk, deformed, etc, that the two toothpick can be almost in a V pattern (if long enough to touch)

I leave one in the one side, for I will only slice up half. Easy to cut across the grain and you know eactly where it is. Sometimes, the grain will change course, and you adjust your angle.

Good call!

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