You want to slice brisket like a proper Texan? Well, pull up a chair and let us share some hard-earned wisdom with you.
What is a Brisket?
Beef brisket comes from the breast area—that lower chest section of the cow that’s worked hard its whole life. And boy, does it show. This isn’t your tender ribeye we’re talking about here.
The thing about brisket is it’s stubborn. Real stubborn. You’ve got all this collagen and connective tissue that needs slow, patient cooking to transform into something magical. We’re talking low and slow—the only way that makes sense in Texas.
Here’s what most folks don’t realize: you’re actually dealing with two different muscles in one brisket. The flat and the point. They’re neighbors, but they sure don’t behave the same way when you cook ’em. The flat’s leaner, more uniform. The point? That’s where the magic happens—more fat, more flavor, but also more work to get it right.
Different Types of Brisket
Not all briskets are created equal, and choosing the right one can make or break your BBQ day.
You want marbling—those white streaks of fat running through the meat. That’s your flavor insurance policy right there. The meat should look consistent, no weird colors or questionable spots that make you wonder what that cow was up to.
We’ve got grass-fed briskets that’ll give you a cleaner, more mineral taste. Grain-fed brings that richer, beefier flavor most folks expect. And if you’re feeling fancy (and your wallet’s feeling generous), wagyu brisket is like upgrading from a pickup truck to a Cadillac—same destination, way smoother ride.
Truth is, we’ve tried them all at our catering events, and each one has its place depending on what your crowd expects.
(Want to see what else is on our BBQ catering menu?)
Tools required for slicing a brisket
Choosing the Right Knife
Let’s get real about knives for a second. You can’t slice a brisket properly with that old steak knife you’ve been using since college.
You need something long—10 to 12 inches—and narrow enough to glide through without tearing up all your hard work. We swear by the Smoke Kitchen 12″ Meat Slicing Knife around here. The Victorinox 12 Inch Granton Edge comes in a close second if you can’t find the first one.
Here’s the thing: a dull knife isn’t just useless, it’s dangerous. And it’ll turn your beautiful brisket into shredded mess.
Honing and Sharpening the Knife
Honing and sharpening—yeah, they’re different things. Honing realigns the edge (think of it like straightening a bent nail), while sharpening actually removes metal to create a new edge.
For honing, grab a steel rod and hold it straight up. Place your knife against it at about 20 degrees—don’t overthink the angle, just keep it consistent. Draw the blade down like you’re trying to shave off the thinnest layer possible. Do this every few uses.
Sharpening’s a bigger job. Whether you use a stone or an electric sharpener, follow the directions that came with it. We won’t lie—it takes practice to get right.
Other Essential Tools
You’ll need a solid cutting board—preferably one with a groove around the edge to catch those precious juices. Nothing worse than watching flavor drip all over your counter.
A good meat fork keeps the brisket steady while you work. Kitchen shears help trim any stubborn bits of fat or gristle you missed earlier.
And here’s something important: slicing knives and trimming knives are different tools. Both matter, both earn their keep in a proper BBQ setup.
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Preparing the brisket for slicing
Trimming the Fat
Before you even think about slicing, you need to deal with the fat situation. Some fat’s good—it keeps things moist and adds flavor. Too much fat? That’s just greasy.
Use a sharp knife to remove the thick, gnarly chunks of fat from the surface. But don’t go crazy here. That fat cap protected your meat during the long cook, and some of it still belongs there for flavor.
We learned this the hard way at a catering gig a few years back—trimmed too much fat off and ended up with dry brisket that nobody wanted seconds of. Not our finest moment.
Resting the Brisket
Resting isn’t just some fancy chef thing. When you pull that brisket off the smoker, all those juices are bouncing around inside like they’re at a rodeo. Give them time to settle down and redistribute.
How long? At least 30 minutes, wrapped in foil or butcher paper. We usually aim for an hour when we’re catering—gives us time to set up everything else anyway.
Positioning the Brisket for Slicing
When you’re ready to slice, put that brisket on your cutting board fat cap up. This gives you the best view of the grain direction, which you absolutely need to see.
The grain—those long muscle fiber lines—they’re your roadmap for great slicing. Miss this step and you’ll end up with tough, chewy pieces that’ll have your guests thinking you don’t know what you’re doing.
Basic techniques for slicing a brisket
The Grain of the Meat
The grain is everything. Literally everything. Those muscle fibers running through your brisket need to be cut short, not long.
Think of it like this: if you slice with the grain, you’re giving people long, tough fibers to chew through. Slice against it, and you’re breaking those fibers into manageable pieces that fall apart in your mouth.
Look for those parallel lines on the surface of your brisket. Once you spot them, you’ll know which way to angle your knife.
Slicing Against the Grain
Cut perpendicular to those grain lines. Every. Single. Time.
For thick slices, use a gentle sawing motion—don’t force it. For thinner cuts, one smooth stroke works better. The goal is clean cuts that don’t tear or shred the meat.
We’ve seen too many good briskets ruined by someone who rushed this step. Take your time.
Consistent Thickness of Slices
Aim for about ¼ inch thick slices. Consistency matters because it affects how each piece cooks if you’re reheating later, and it makes for better presentation.
Start by cutting off a thin piece at the end to give yourself a flat, stable surface. Then work your way through, adjusting your pressure and angle as needed to maintain that thickness.
According to the Kansas City Barbeque Society, consistent slicing is one of the key factors judges look for in competition BBQ—and your guests will notice the difference too.
Advanced techniques for slicing a brisket
The Burnt Ends
Burnt ends are like BBQ gold in Kansas City, but we Texans know how to make them too.
After you separate the point from the flat, cube up that point section and throw it back on the smoker for another hour or two. You want those pieces caramelized and tender—crispy outside, buttery inside.
These make perfect appetizers while people are waiting for the main event, or you can serve them as a side. Either way, they disappear fast at our catering events.
Slicing the Point and Flat
The flat gets sliced against the grain in straightforward ¼-inch pieces. Easy enough.
The point requires more finesse. Cut it in half lengthwise first—this prevents you from ending up with tiny, awkward pieces. Then rotate it 90 degrees and slice against the grain.
The point has more fat marbling, so those slices will be richer and more tender. Some folks prefer them, others like the leaner flat. Smart move is to offer both.
Serving Presentation
Presentation isn’t just for fancy restaurants. When you’re serving brisket, how it looks on the platter matters.
Arrange those slices in overlapping rows, maybe fan them out a little. A sprinkle of coarse salt or some fresh herbs (if you’re feeling fancy) can really make the plate pop.
We’ve found that people eat with their eyes first, especially at catered events where they’re deciding how much to pile on their plate.
Tips and tricks for slicing a brisket
Practice and Patience
Slicing brisket well takes practice. Don’t expect to nail it on your first try—we sure didn’t.
Start with a proper long slicing knife, take your time, and don’t rush. Those clean, consistent slices come from repetition and patience, not from trying to hurry through it.
We’ve sliced thousands of briskets for catering events over the years, and we still pay attention to every cut.
Maintaining Consistency
Keep that slice thickness around ⅛ to ¼ inch, and try to maintain the same angle throughout. Consistency in thickness means consistency in texture and flavor.
If you start getting sloppy halfway through, stop and reset. Better to take a moment than to serve uneven pieces that’ll have people wondering why some slices are perfect and others are tough.
Proper Storage and Reheating
If you need to store sliced brisket, slice it first, then freeze it. Sounds backwards, but it works better.
Let the whole brisket rest and cool completely while it’s still intact—this keeps the juices from running out. Then slice and store with some of those pan juices to keep everything moist.
For reheating, low and slow is the rule again. High heat will dry out all your hard work faster than you can say “barbecue sauce.”
And here’s a pro tip from our catering experience: vacuum-sealed portions with a little juice reheat beautifully in a water bath. Comes out just as good as when you first sliced it.
Ready to taste what proper Texas brisket should be like? We offer catering service throughout Dallas, Fort Worth, Plano, and the entire DFW area.
References
- What Is Brisket? Point & Flat Explained. (n.d.) Retrieved September 16, 2023, from www.traeger.com/learn/what-is-brisket
- Brisket Flat Cut vs. Point Cut: What’s the Difference?. (n.d.) Retrieved September 16, 2023, from www.foodnetwork.com