Boston Smoker
Knows what a fatty is.
- Joined
- Feb 14, 2014
- Location
- Medfield, MA
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!
Thanks!