When it comes to slicing brisket, deciding whether to cut with or against the grain is an important consideration. The grain of meat refers to the direction of the muscle fibers that make up the meat. Cutting brisket properly can make a big difference in tenderness and taste.
Cutting with the grain
Cutting brisket with the grain means slicing the meat so that the knife follows the direction of the muscle fibers. This results in thicker slices that have a pleasant, meaty chew.
There are a few reasons you may want to cut brisket with the grain:
- It produces thicker slices that showcase the deckle (the fattier portion of the brisket).
- The thicker slices hold up better for dishes like sandwiches or if you plan to chop or dice the brisket later for other recipes.
- It provides a pleasant chew and bite that brisket is known for.
Cutting with the grain is the traditional way to slice brisket, especially Texas-style barbecue brisket. It highlights the characteristic texture of brisket.
Cutting against the grain
Cutting against the grain means slicing the brisket perpendicular to the direction of the muscle fibers. This results in thinner slices that are much more tender.
Reasons for cutting brisket against the grain include:
- It makes the brisket more tender and easier to chew.
- The thinner slices allow more surface area for sauces and rubs to coat.
- It can be easier to eat delicate slices of super moist brisket.
- Thinner slices can make the brisket go farther when serving a crowd.
Cutting against the grain is ideal if you want very soft, tender brisket or if you cooked a less traditional extra moist brisket. It also helps tenderize brisket flats, the leaner portion.
Identifying the grain
Before slicing, identify which way the grain is running on your brisket. This takes a bit of attention but gets easier with practice.
Look closely at the surface of the brisket and you should see the muscle fibers running in one direction. Often on a whole brisket, the point cut (thicker part) and flat cut (thinner part) will have grains running in different directions. You can use these tips to find the grain:
- Look for the lengthwise orientation of the muscle fibers.
- Gently pull apart a small section with your fingers – the meat will separate more easily along the grain.
- Fold a slice in half – it should easily break along the grain line.
- Cut a small test slice and see which direction makes it tougher or more tender.
How to cut brisket with the grain
Follow these steps for cutting Texas-style brisket slices with the grain:
- Place the brisket on a cutting board with the point and flat aligned. Identify the grain direction on both muscles.
- Using a long, sharp carving knife, slice down vertically following the grain of the point cut. Make slices about 1/4 inch thick.
- Rearrange the brisket flat if needed to match up the grain. Again slice vertically with the grain, producing neat slices.
- Keep slices grouped together to retain moisture and serve immediately.
How to cut brisket against the grain
For super tender brisket, slice it against the grain:
- Position the brisket with the point and flat muscles together. Note the direction of the grain on each section.
- For the point cut, slice horizontally across the grain to produce thinner slices.
- For the flat cut, slice perpendicular to the grain direction as well for thin slices.
- Keep slices piled together, serve warm, and enjoy the tender brisket!
What works best?
Whether to cut brisket with or against the grain depends on your preferences and the style of brisket.
Here are some recommendations for grain direction based on brisket type:
Texas Style Barbecue Brisket
This classic brisket has a dark bark and is smoked for up to 18 hours. It has a pronounced grain and moist, deliciously fatty texture. For Texas-style brisket, cutting with the grain into 1/4-inch thick slices works best to highlight the texture.
Corned Beef Brisket
This brisket is cured in a spice brine before cooking. It has great flavor but can be fibrous. Slice corned beef brisket against the grain into 1/8-inch thick slices. This makes it more tender.
Oven Roasted Brisket
Home oven brisket cooks faster with less moisture loss. It can dry out if overcooked. For fork-tender oven brisket, slice against the grain into thin slices.
Braised Brisket
Slow cooking brisket in liquid produces incredibly tender meat. Braised brisket almost falls apart. You can slice either with or against the grain, just make very thin slices.
Grilled Brisket
Quick cooking over high heat makes grilled brisket prone to dryness. Cut grilled brisket against the grain into thin slices for tenderness.
Conclusion
Knowing whether to cut brisket with or against the grain makes a big difference in tenderness and taste. Cutting against the grain produces thinner, more tender slices while cutting with the grain showcases the texture and fat. For traditional Texas-style barbecue brisket, cut thick slices with the grain. For maximum tenderness, slice other brisket styles against the grain into thin slices.
| Brisket Type | Recommended Cut |
|---|---|
| Texas Style | With the grain |
| Corned Beef | Against the grain |
| Oven Roasted | Against the grain |
| Braised | Either way, into thin slices |
| Grilled | Against the grain |
With a sharp knife, some awareness of grain direction, and using the right slicing method for the brisket style, you can achieve perfect results. Both texture and tenderness are important for great brisket. Mastering the art of slicing with or against the grain will take your brisket to the next level.
Brisket is an amazing cut of meat that, when cooked properly, results in incredibly soft, fall-apart tender meat. Whether you smoke it low and slow Texas barbecue style, braise it in liquid for hours, or grill it hot and fast, brisket can be amazing when sliced correctly. Pay attention to the grain of the meat, use a sharp knife, and slice brisket properly for the style you cooked. Cutting against the grain makes it melt-in-your-mouth tender. Slicing with the grain showcases the beefiness and texture. Use this guide to get picture-perfect brisket slices at your next cookout that will please any barbecue aficionado.
Brisket remains one of the most popular cuts of meat for barbecue. When properly prepared, brisket can turn out amazingly tender and flavorful. But one important step that can make or break your brisket is knowing how to properly slice it. Should you cut brisket with the grain or against the grain? The answer depends on the style of brisket and your preferences. Here is a complete guide to brisket slicing to help you get perfect results.
The grain on brisket refers to the orientation of the muscle fibers that make up the meat. Identifying the direction of the grain is the first key step for carving brisket correctly. Slice brisket with the grain by cutting down vertically in the same direction as the grains. This produces characteristic thick slices with a pleasant, meaty bite. However, for the most tender brisket possible, you need to slice against the grain by cutting perpendicular to the muscle fibers. This cross-cut method yields paper-thin brisket slices that are melt-in-your-mouth tender.
When serving Texas-style smoked brisket, traditionally the brisket is sliced with the grain. This allows the smoky flavor, bark, and fat to shine while showcasing the texture. For braised brisket, oven-roasted brisket, or grilled brisket, cutting against the grain into thin slices helps tenderize the meat. For ultimate tenderness, carved brisket across the grain. To highlight the beefiness and fat, slice thick with the grain.
With the right technique, you can achieve perfect brisket results. A sharp knife, paying attention to grain direction, and using the slicing method suited for that cooking style will take your brisket to new levels. Understanding how to cut brisket properly lets you serve this incredibly flavorful barbecue cut just right every time.
Slicing brisket is an art form that takes some practice to master. But whether you make Texas-style smoked brisket, oven braise your brisket, or grill it hot and fast, understanding how to cut with the grain vs against the grain makes all the difference. Use this guide to identify grain, select the right slicing direction for the brisket type, and carve brisket like a pitmaster.
Key Takeaways on Brisket Slicing
- Identify the direction of the muscle grain on the brisket first.
- Cutting with the grain makes thicker slices with a pronounced chew.
- Slicing against the grain into thin slices makes the brisket very tender.
- For Texas barbecue brisket, slice with the grain about 1/4 inch thick.
- For oven or braised brisket, slice against the grain into 1/8 inch slices.
- A sharp knife is essential to neatly slice brisket.
- Letting brisket rest before slicing makes carving easier.
- Keep sliced brisket together in serving dish to retain moisture.
Whether you prefer the textured slices of cutting with the grain or the fork-tender results of carving against the grain, understanding brisket slicing fundamentals is key. Apply these tips to get picture-perfect brisket every time and elevate your barbecue skills.