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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-19-2017, 08:35 AM | #1 |
On the road to being a farker
Join Date: 06-10-12
Location: Fort Worth, TX
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slicing brisket question
I've been watching quite a few videos on brisket slicing on youtube and noticed almost everyone is slicing the flat at in angle opposed to slicing the flat in straight pieces. is the reason being because you will have perfect slices of the flat until you reach the deckle part before the point and then rotate it to cut across the grain on the point?
I've always been cutting the packer in straight pieces all the way including the point. I'm more interested in doing it right and wanting to try some cube and burnt ends also. I noticed a couple videos when then get to the point rotate it 90 degrees and cut in in half. Anyone know why? Last question what would happen if you took the brisket off the smoker when it's done, cut off the point only, rest the flat and make the point into cubes into a pan for sauced burnt ends? Then when done take out the flat after resting and slice it. Or would that screw up the flat doing that? Thanks. |
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06-19-2017, 08:40 AM | #2 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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06-19-2017, 08:41 AM | #3 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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You should be slicing brisket against the grain. Tri-tip, too.
http://www.bbq-brethren.com/forum/sh...d.php?t=208950 http://www.bbq-brethren.com/forum/sh...d.php?t=138197 The threads above should help. This is an awesome basic brisket tutorial: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 Hope those help.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
1 members found this post helpful. |
06-19-2017, 12:28 PM | #4 |
is one Smokin' Farker
Join Date: 03-02-14
Location: West Columbia, Texas
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Slicing brisket is pretty much the same as slicing fajita meat. Across the grain, whether it's straight across or at a slight angle. 90 degrees to the grain, not the piece of meat
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