Slicing a Brisket against the grain

[Mo Smoke]

I’ve been watching a lot of Brisket videos lately and I always hear guys say to cut against the grain for more tender slices. They mark it before cooking and once it’s done, rotate the meat so the grain runs one way and slice it in the opposite direction. But I also see lots of people just cut down the middle. From what I can see and from my own experience I know they are not cutting against the grain. They are not slicing with the grain either. More like 45 degrees would be my guesstimate. I know it’s a video and I’m not there to judge for myself, but the slices look tender, fold across the knife in the middle, and pull apart with ease. So my question is do you focus on cutting a certain way? How important do you think it is to the tenderness of the meat when served.?


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[tinspark]

I always cut against the grain when I can. It is easier to chew the short fibers opposed longer fibers when meat is cut with grain. But…………..If brisket is taken to 200-205 deg F. It is vey tender no matter which way it is sliced, especially if it is cooked low and slow…

I do notice a huge difference when grilling Tri-tip @ medium -medium rare. If I forget and cut with the grain it is much chewier than against the grain. I always try to cut against the grain if possible..

[Pete Mazz]

On thin slices cutting at somewhat of an angle to the grain direction is fine.

[Mo Smoke]

Ok So it’s not a precise kind of thing. In general, as long as the cut is somewhat against the grain the outcome will be a more tender slice or better chew. Got it.


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