hogzgonewild
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Ever since I've started cooking briskets, I've always cut my slices at 90* perpendicular to the grain, which is usually running diagonally across the brisket.
I recently watched a video of a prominent pitmaster, cutting his brisket slices from side-to-side of the brisket, essentially at a 45* cut to the grain of the brisket, and it dumbfounded me. I thought everyone cut at a 90* to the grain.
So I pose the question, does anyone else out there cut at a 45* or am I normal
I recently watched a video of a prominent pitmaster, cutting his brisket slices from side-to-side of the brisket, essentially at a 45* cut to the grain of the brisket, and it dumbfounded me. I thought everyone cut at a 90* to the grain.
So I pose the question, does anyone else out there cut at a 45* or am I normal