Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
04-23-2015, 11:56 AM | #1 |
On the road to being a farker
Join Date: 02-14-14
Location: Medfield, MA
|
Brisket Slicing Question
When slicing brisket, I have always tried to cut as close to perpendicular as possible to the grain. Most of the times, this has me cutting diagonally across the flat, leaving me some shorter slices as well as some very long slices in the middle. I've noticed on Aaron Franklin videos that his slices seem to be more uniform in size and his cuts don't seem to be at a diagonal direction across the flat. I had just assumed that his briskets had a straighter grain across the flats than mine. But in his chapter on slicing brisket, he comments that you don't need to be exactly perpendicular to the grain- Just don't cut with the grain. Do most folks here cut exactly against the grain or do you shift slightly (or even significantly) off of perpendicular for more uniform slices?
Thanks!
__________________
Humphrey's Downeast Beast, WSM 22.5, Bradley 4 rack digital, MHP WNK Gas Grill, CyberQ Wifi, Maverick ET-733, [COLOR=SlateGray][B]Gray[/B][/COLOR] Thermapen |
|
04-23-2015, 12:15 PM | #2 |
On the road to being a farker
Join Date: 10-03-13
Location: Houston, TX
|
I shift mine a bit as I slice down the flat. Sometimes it's not exactly across the grain, but it's no big deal.
|
2 members found this post helpful. |
Thanks from: ---> |
04-23-2015, 12:18 PM | #3 |
is One Chatty Farker
Join Date: 02-10-14
Location: Smithville Tx
|
^ that'll do.
__________________
Life is too short for terrible food. |
|
04-23-2015, 12:31 PM | #4 |
On the road to being a farker
Join Date: 02-14-14
Location: Medfield, MA
|
Great diagram. Thanks.
__________________
Humphrey's Downeast Beast, WSM 22.5, Bradley 4 rack digital, MHP WNK Gas Grill, CyberQ Wifi, Maverick ET-733, [COLOR=SlateGray][B]Gray[/B][/COLOR] Thermapen |
|
04-23-2015, 01:05 PM | #5 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
|
It actually depends on how tender the brisket is. If its marginally done or right on the money, more or less cut across the grain. The more tender it is, the less you cut across the grain to keep it from falling apart, if that makes sense.
__________________
PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
|
Thanks from: ---> |
04-23-2015, 01:14 PM | #6 | |
On the road to being a farker
Join Date: 05-09-14
Location: Harvest, AL
Name/Nickname : Stan
|
Quote:
If I'm cooking the brisket for family and friends, this works great. If I'm cooking it for competition, I will trim the brisket so that when I cut it perpendicular to the grain, the slices I need will be uniform in size. Then, all I have to do is make sure I cook the beast properly.
__________________
[I]"Never Leave Your Wingman"[/I] Yoder YS640 Comp Cart, Traeger Exec 125, BGE L |
|
|
04-23-2015, 01:18 PM | #7 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
|
It kind of depends. Sometimes you get one at such an angle you don't really have much of a choice. Other times they are like the image/diagram above and you can straighten out the slices a little. I quit worrying about it. if the slices are too long they can be cut in half.
Pitbull...I know exactly what you are saying. It happens but its still better than under-done.
__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
|
04-23-2015, 01:19 PM | #8 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
I put a tight "V" notch in mine when it's raw to show me the grain direction. As is cooks the V opens slightly. When I slice I go across the V which is against the grain. The grain direction in the point is off at least 45° from that of the flat.
__________________
~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
|
1 members found this post helpful. |
Thanks from:---> |
Thread Tools | |
|
|