To cut brisket, identify the grain and cut across it to produce a tender slice. Cut on a diagonal for a larger, more visually appealing portion. Let the meat rest for 15 minutes before cutting and use an electric knife for smooth slices.
The best tips for cutting brisket are to use the correct method regarding the grain of the meat, as well as to use the type of cut that gives the best appearance for the finished dish. Other tips for trimming brisket include finding the right time to carve the meat once it’s done cooking, as well as finding ways to identify the grain of the meat. Serving tips and cooking methods are also linked to cutting styles and methods. The brisket cutting tips will also include comparisons of electric knives and traditional knives.
Brisket is a traditionally tough cut of meat that requires not only special cooking methods, but proper cutting methods to produce a slice of meat that is both flavorful and easy to chew. When cutting brisket, the grain of the meat must be identified and the cut must be made across the grain. Failing to cut the meat across the grain will result in a piece of brisket that is very tough and difficult to chew, at best. The grain of the meat can be identified by examining the meat closely. The grain of the meat is seen as filaments running through the meat, and the correct method for cutting brisket is to cut through those fibers.
Brisket is a relatively thin cut of meat, requiring slicing to be done on a diagonal or at an angle to produce a larger, more visually appealing portion of beef. By cutting a brisket on a bias, the meat is served with more surface area of the meat showing, which provides more juices for the diner to enjoy. The meat is also more tender when cut on a bias, as some or most of the meat fibers are cut off during the initial cut of the meat. Another tip for producing a tender brisket cut is to cut the meat very thin and on a slant.
After the brisket has finished cooking, one tip for a more tender and juicier cut of beef is to let the brisket rest for about 15 minutes before cutting into it. The resting period allows the natural juices to flow back into all areas of the meat. Once the meat has rested properly, it’s best to start cutting through the meat in one continuous motion. Another tip is to use an electric knife to cut the brisket. The electric knife makes it easier to prepare smooth slices and avoids cutting or sawing the meat when cutting.
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