The beef brisket is the cut of beef that comes from the anterior end of the sternum bones, according to the U.S. Department of Agriculture -- USDA -- and the Institutional Meat Purchasing Standard -- IMPS. Brisket is known for having a tender, flavorful texture and is commonly made into corned beef brisket or cut into small pieces for brisket sandwiches. Regardless of how you eat it, slicing a beef brisket requires a specific technique to ensure you take advantage of the tender texture.
Remove the beef brisket from the oven or roaster and allow it to sit on the cutting board for 15 minutes before slicing. This allows the natural juices to return to the center of the brisket.
Trim off any excess fat from the outside of the beef brisket. The bottom side of the point on the brisket typically has a significant amount of fat.
Cut a small corner of the brisket to determine the direction of the grain of the meat. Turn the brisket so you cut across the grain. The grain will be perpendicular to your knife.
Separate the brisket into the point and the flat. The point and flat are marked by a thick layer of fat. Cut through the fat to separate the two pieces. You may have to remove additional fat to expose the thick layer of fat that separates the point and flat.
Slice the beef brisket flat across the grain into 1/4-inch slices. If you cut with the grain, the brisket will be tough and chewy.
Shred the meat from the point into small pieces. You can use the small pieces for barbecue brisket sandwiches or other brisket dishes.
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Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.
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