Thread: Slicing brisket
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Unread 10-24-2007, 10:39 PM   #3
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Quote:
Originally Posted by White Dog BBQ View Post
Question about slicing brisket -- i've always sliced mine perpendicular to the grain, which means starting at a corner and essentially making diagonal cuts. I've seen a lot of pictures of turn in boxes, though, where all of the slices are of the same length, and appear to not have been trimmed. Obviously, this would be impossible if slicing diagonal, perpendicular to the grain.

My question is this -- do some people slice their brisket perpendicular to the end, rather than perpendicular to the grain? Are the resulting slices still tender if you slice it that way? Obviously, slicing it perpendicular to the end gives you nicer slices to put in the box. Thanks!

Erik
Someone suggested to me that I trim the meat before cooking so that it would have the size and configuration that I'm looking for after cooking. In other words, if the brisket is going into a 9 inch turn-in box, trim it so that it is not more than 9 inches across before cooking it, then, after cooking, it will be the right size without looking like the ends were trimmed. This was only a couple of contests ago, so I'm still working on getting this just right.
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