10/3/2023 0 Comments Flat cap brisket![]() Or you might be one of many grillers that prefers to reserve the point for a different purpose than the rest of the brisket because it’s a fattier cut of meat. Brisket Grain DiagramĬutting brisket shouldn’t be much harder than slicing a loaf of bread, but sometimes things don’t go as planned. You want the slices to be the width of a #2 pencil as Aaron Franklin recommends. The meat should be tender enough that you can gently saw through it while slicing down – as you would through a soft loaf of fresh-baked bread. You don’t want to cut down directly like you would a piece of cheese, but you’re not quite sawing through a two-by-four either. If you’re not sure how to cut a brisket against the grain, start with the flat end of the brisket, cutting slices just shy of one-half inch. Rotate your meat about 90 degrees so you can cut against the grain of the point cut. Once you start to get to the middle of the meat, you’ll start to see two layers of muscle (see image above) – this is the point cut of the meat. You want to cut against the grain (or across) at a 90-degree angle starting with the flat. First, trim any excess fat from the side if you haven’t already trimmed them while prepping your brisket.
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