How to Cut Beef Brisket

Beef brisket, a cut once thought to be best used ground, is now considered by many as the top choice for grilling and smoking (not to mention corned beef made from brisket is absolutely delicious). However, achieving perfectly sliced brisket isn't always easy. Follow these steps, and you'll soon be able to slice brisket like a pro.

Distinguishing between the different parts of beef brisket. A piece of brisket is made up of two muscle sections: one with more fat and the other with meat. These parts are separated by a thick layer of white fat (where one muscle bundle ends and another begins). The fat-heavy section has its own distinct grain, different from the grain of the meat part. This difference is essential, especially if you're cutting brisket for the first time.

• Fatty section: Also known as 'silver skin' or 'beef fat'. This section is full of alternating layers of fat and meat.
• Meat section: This area contains less fat and tends to be flatter compared to the fatty part.
• Fat cap: One side of the brisket is covered with a 'fat cap,' and there is often debate among grilling enthusiasts about whether to place it facing down or up on the grill. However, whichever method you choose, this fat cap must be cooked thoroughly.

Master popular methods for preparing beef brisket. This cut is commonly used for grilling, smoking, or making corned beef with potatoes. The English term 'brisket' originates from an old Norse word meaning 'cartilage.' The oldest known method of preparing brisket was through salting. In the Old World (the world before the Americas were discovered), people would salt the beef brisket and store it in a cool, dark place.

Prepare and cook your brisket dish. Decide what you want to make with this cut. Here are a few excellent ideas:

• Smoke the brisket. This is one of the most traditional ways to cook it. It’s labor-intensive and takes time (12 hours of smoking), but the result is well worth it.
• Roast the brisket. If you're a fan of brisket, this is the simplest way to prepare it while still achieving a fantastic flavor.
• Make corned beef. Follow a recipe from an ancient cookbook to cure the beef. Use the corned beef with potatoes or make it into minced corned beef (absolutely delicious).
• Embrace your inner Texan. Texas is where the art of preparing brisket was perfected, which is why you’ll find barbecue joints in every part of the state.

Place the brisket on the cutting board. Examine the brisket and position it on the board so that the 'fat cap' side is facing up.

Begin cutting the meat. Start by cutting across the grain, slicing through the meat first (the part separated from the fatty section). Cut across the grain by holding your knife perpendicular to the muscle fibers. Keep the knife at this angle to allow the fibers to separate, ensuring the meat will be tender and easy to chew. If you cut along the grain, the fibers remain intact, and the result will be tough, chewy meat.

• Be sure to stop cutting when the grain changes direction.

Stop cutting at the seam. This is actually a thick layer of fat that divides the meat from the fatty section. If you're unsure what the seam looks like, don’t worry—you’ll feel it when you cut through because it’s tougher than the rest of the meat.

Cut through the fatty section. Reposition your knife to cut across the grain of the fatty part of the meat. Be sure to continue cutting at a 90-degree angle to the muscle fibers for a more tender texture.

• You don’t have to separate the brisket into two parts. Each slice may include fibers from both sections, but it's important to stop at the seam to adjust your knife’s direction.

Separate the slices into 'lean' and 'marbled.' Since fat is unevenly distributed in brisket, some slices will have more fat than others. These slices are called 'marbled' and are typically richer, juicier, and more flavorful.