Mar 16, 2023 · Step 4: Take Off the Surface Brisket Fat. Place the meat surface lying side up on the sturdy cutting board. Use your knife to make shallow cuts on the meat surface. Keep the knife parallel with the brisket as you make long cuts across the surface. Feel free to leave roughly 1/4 inch of fat on the chunk of meat. When it comes to caring for our trees, one of the most important tasks is trimming. Regular tree trimming not only enhances the beauty of your landscape but also promotes healthy g...#brisket #slicebrisket #bbq🔪 Ready to master the art of brisket slicing? Join me in this beginner-friendly tutorial where I'll guide you through the step-by...Jul 3, 2022 · Slice the fat along the sides of your cut until you can see the meat underneath. Then begin to remove the fat cap in strips, a little at a time. You want to leave an even layer of fat behind. I usually leave about a quarter of an inch of fat along the top of my briskets, but some folks prefer a thinner layer of fat. Prune blue spruce trees in spring by removing fresh growth from the tips. It is not necessary to prune blue spruce trees, but it does promote denser foliage. To prune a blue spruce...It is also important to have good control over the smoker and to start with cheaper cuts of meat before attempting to cook a brisket flat. Step. Description. 1. Trim the fat cap to 1/4 inch and leave fat on the bottom. 2. Dry brine with kosher salt and refrigerate for several hours or overnight. 3.Jul 4, 2016 ... I leave no less than a 1/4 inch of fat on mine. Agree with the above, many briskets are already over-trimmed. If in doubt leave it on! Brisket ...Slice the flat at a 90-degree angle in long, smooth strokes, ensuring the thickness of the slices is about the width of a pencil or a little less than half an inch. 6. Cut the point section. Take the point section of the brisket and slice it in half widthwise. Then slice the point sections into slices.Oct 29, 2010 · Chef David Payne demonstrates how to trim a brisket. Once you get to the point, turn the meat and slice it lengthwise. Then you want to slice this part of the Brisket lengthwise, but this way it will be cutting ...In this video i'm going to show you how to trim a brisket for backyard BBQ'ing! Make sure you've subscribed to our channel so you don't miss our next videos! …Sep 25, 2021 · Step-2: Trim The Fat Cap. First, you will want to cut the fat cap off of the top of the brisket. You will need a sharp knife to do this. Some people decide to cut the entire cap off, while others leave anywhere from an eighth of an inch to an inch of fat on the top. The more fat you cut off, the more seasoning will actually reach the meat, but ... Jun 26, 2023 · Step 8: Cut the Point Part into Pieces. Switch over to the point half when you are done cutting the flat one. The grains on this half should run at almost 90 degrees to that of the flat part. As in the flat part, use short, smooth strokes. Since it has more fat in it, you would need to make a deep cut for each piec e. Dec 7, 2017 · 2. Check Your Roasting Pan Before You Wreck Your Roasting Pan. You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to ... http://howtobbqright.com/trimabrisket.html Method on trimming a brisket for competition bbq contests. Malcom Reed from Killer Hogs BBQ explains how he trims ...The owner of Max's Meats and Deli demonstrates the technique required to break down a full packer brisket into the Flat and Point.The Full Packer Brisket is ...Jul 4, 2016 ... I leave no less than a 1/4 inch of fat on mine. Agree with the above, many briskets are already over-trimmed. If in doubt leave it on! Brisket ...1. Start with a cold brisket fat cap facing up and pat the brisket dry with a paper towel. Trim fat cap until you have an even 1/4-inch layer. Flip brisket over and trim off all fat and silver skin from the top. Remove the large chunk of hard fat …May 26, 2020 ... Properly trimming a brisket can improve your barbecue brisket game instantly. In this video I show you how to trim a brisket for a backyard ...Dec 15, 2023 · We already established that the point’s grain runs perpendicular to the flat, so we now need to adjust how we are slicing. Rotate the point 90 degrees from how it was attached to the flat, then slice the point in half. Then slice these halves into the same ¼ inch slices as you did with the flat. Point rotated 90 degrees. Jul 2, 2021 ... Want to know how to trim a beef brisket? A beef brisket is not hard to trim so don't be intimidated. This video contains the information you ...If using a whole packer brisket, start by trimming all the excess fat off of the top side of the brisket. You’ll want to leave 1/4-inch of fat across the bottom side. Also, make sure to remove any silver skin that you see. Burnt ends are made using the point of the brisket, so your next step will be separating the point from the flat.Switching to the Point Cut. Once you see the grain change, set the sliced flat to the side. Rotate the point 90-degrees to line up the grain correctly and repeat the slicing process until the point is completely sliced. You'll have a handful of smaller parts that don't make good slices; save these for later.How to Slice the Point. Cut off and discard the thick pocket of seam fat that lies under one side of the point—the piece we left in place so the brisket didn’t collapse. Next, slice the point in half lengthwise — this is known as the “money shot” of central Texas barbecue. Both the marbling fat in the muscle and the seam fat running ...Mazda CX-5 is a popular choice among SUV enthusiasts, known for its stylish design, advanced safety features, and impressive performance. However, with multiple trims available, it...When it comes to maintaining the health and aesthetics of your landscape, tree trimming plays a crucial role. But have you ever wondered when is the best month to trim trees? Well,...How to trim a brisket for smoking. The process of how to trim a whole brisket for smoking is pretty much the same as the above. Most people choose to slowly cook the brisket anyway. The only difference when trimming a brisket for smoking is that you can be a tiny bit more liberal with the fat and potentially the ends that will burn.Trim fat to ¼” on brisket. Mix Salt and Pepper together in a shaker bottle or dredge. Season all sides of brisket with Salt/Pepper mixture. Prepare smoker for indirect heat 250⁰. Place brisket on smoker and add pecan wood chunks to fire. Smoke for 5 hours maintaining constant temperature and adding pecan wood as needed.Cats are known for their sharp claws, which they use for various purposes such as climbing, scratching, and hunting. However, these claws can sometimes become too long and sharp, p...1. The brisket – how to properly trim and add a rub to your brisket. The problem most people have with brisket is that it’s a tough cut of meat. This makes it perfect for low & slow cooking. Great brisket isn’t about …Jan 8, 2024 · To remove this fat, use a sharp knife to slice along each side of the fat. Then, cut the meat into strips and slice off the fat. After the brisket is trimmed, you’re ready to cook it. Season the brisket with salt and pepper. Then, place it in a roasting pan. Cook it at 250 degrees for 5-6 hours. Place the seasoned brisket on the smoker or grill, fatty side up. If you’re using a grill, set it up for indirect heat by placing the brisket on one side and the heat source on the other. Cook the brisket for approximately 1.5 to 2 hours per pound, or until it reaches an internal temperature of 195°F (90°C).Once you get to the point, turn the meat and slice it lengthwise. Then you want to slice this part of the Brisket lengthwise, but this way it will be cutting ...Brisket Basics - An in-depth look at smoking a brisket. How to source, trim, season and smoke a whole brisket. #brisket #smokedbrisket #howtobbqright BBQ Br...Brisket Trimming Video; Equipment needed to trim brisket; The two sides of a brisket; Remove the Edges; Mark the brisket for later; Remove most hard fat; …Use hickory or pecan wood pellets when smoking a brisket flat on a Traeger. Cook at 250°F for 4 to 5 hours or until the internal meat temperature reaches no higher than 160°F. Choose a brisket flat with marbling and a thin layer of fat on the bottom. Trim the top layer of fat to 1/4 inch and remove the silver skin.A beef brisket is a cut of meat taken from the breast or lower chest of a cow. To marinate, simply mix your meat with a marinade and let it soak for at least a few hours (or overnight). Use a meat thermometer to check the temperature of your meat, and remove it when it reaches the right temperature.The best way to trim this is by taking the tip of your boning knife and poking just barely under the silver skin and above the meat. I like to go across the grain while doing this and then moving the blade down the grain in a sawing-like motion. How the brisket looks before you trim off the silver skin. If you cut a little layer of meat under ...Trim excess fat with a sharp slicing knife or boning knife. Ideally, trim while the brisket is still cold, and the fat is more solid and easier to cut through. The key task we want to go over is cutting the meat after your brisket is cooked. Thankfully it’s not rocket science. Nov 4, 2021 · 1. The brisket – how to properly trim and add a rub to your brisket. The problem most people have with brisket is that it’s a tough cut of meat. This makes it perfect for low & slow cooking. Great brisket isn’t about fancy rubs, mops, marinades or BBQ sauce. Trim the Bottom Brisket Fat Cap. With gloves on, unwrap your glistening brisket and place the “top” fat cap side down on a sturdy cutting board or other work surface. On one side of the brisket flat, you’ll notice the fat cap wrapping up and onto the fleshy “bottom” portion of the meat that’s facing upward.Published May 19, 2022 By. Guide. How to cut a brisket: simple and easy steps: 1. Separate the Flat from the Point 2. Trim Excess Fat 3. Remove the Tip 4. Slice the Fat 5. Slice...http://howtobbqright.com/trimabrisket.html Method on trimming a brisket for competition bbq contests. Malcom Reed from Killer Hogs BBQ explains how he trims ...Smoke for two hours without opening the smoker. After the two-hour mark, start spritz the brisket every 30-45 minutes until it’s time to wrap. Once the brisket is ready to wrap, warm up ½ cup of beef tallow. Pour half …Feb 25, 2020 ... Equipment used in this video: Victorinox Boning Knife https://amzn.to/2WFmJGo Cutting Board https://amzn.to/2ZdOB5Y Cut Resistant Gloves ...Follow these steps to properly cut a packer brisket: Start by placing the packer brisket on a cutting board, with the fat side facing up. The fat acts as a protective layer, keeping the meat moist during the cooking process. Using a sharp knife, trim the excess fat from the top of the brisket, leaving a thin layer to enhance the flavor and ...We already established that the point’s grain runs perpendicular to the flat, so we now need to adjust how we are slicing. Rotate the point 90 degrees from how it was attached to the flat, then slice the point in half. Then slice these halves into the same ¼ inch slices as you did with the flat. Point rotated 90 degrees.Once you have the raw brisket you need to trim the fat cap leaving a ⅛-¼ inch of fat for cooking purposes. Be sure to trim your brisket while it is super cold. The fat will become gummy as it comes to room temp and will be a pain to trim. Cold brisket and a sharp boning knife can make this process less frustrating!May 26, 2020 ... Properly trimming a brisket can improve your barbecue brisket game instantly. In this video I show you how to trim a brisket for a backyard ...You can slice the flat section against the grain until you reach the point section. Then, separate the two sections from each other by lifting the meat and slicing between the sections. Start slicing the flat section against the grain up to the point. Then turn the meat 90 degrees and start slicing at a 45-degree angle against the grain along ...Old 300 BBQ Pitmaster Allen Lieck shows you how to properly cut brisket at home, ensuring the best, most tender and delicious cuts possible from our meats sh...Do you know how to trim a brisket? In this video i'm going to show you how to trim a brisket for backyard BBQ'ing!Make sure you've subscribed to our channel ...Follow the steps for trimming and prepping the brisket above and prepare for a hotter and faster smoke. Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook for 2 to 2.5 hours, misting with spray bottle of water, beef broth or apple juice, every 30 minutes. Split the brisket by using a quality boning knife. Cut away from the fat layer between the point and the flat. Slice slowly along the fat cap and avoid nicking the flat unnecessarily. An option is to save the fat you’re cutting off and add it to the top of the flat throughout the cooking or smoking process.Nov 17, 2022 · Now comes the time to start properly slicing your brisket. First, slice the flat of your brisket. You’re looking for long, smooth strokes of the knife that yield slice about the thickness of a pencil. 5. Slice the point. Once the flat is sliced, take your brisket point section and cut it in half lengthwise. Nov 17, 2022 ... Your goal should be to trim the fat cap down to about a quarter of an inch all the way around. Sometimes that means putting your knife in ...Trimming a brisket properly so that you have just enough fat to flavor and protect the meat is going to help the brisket to taste better and to be juicer. When using a trimmed brisket, you can season your brisket the night before cooking. This will allow your brisket to absorb the flavors of the seasonings into the meat.When it comes to maintaining the beauty and health of your trees, regular trimming is essential. While some homeowners may attempt to tackle this task on their own, hiring local tr...Once you have the raw brisket you need to trim the fat cap leaving a ⅛-¼ inch of fat for cooking purposes. Be sure to trim your brisket while it is super cold. The fat will become gummy as it comes to room temp and will be a pain to trim. Cold brisket and a sharp boning knife can make this process less frustrating!Sep 9, 2021 · Read on for pitmaster Aaron Franklin’s tips and technique for trimming whole brisket. Since every animal is different, every brisket is going to have different needs when it comes to trimming. At the end of the day, you want each slice of brisket to have the perfect balance of meat, fat, bark, and smoke. Every trim you make to the cut of meat ... Another way to cut the brisket is to: Separate the flat from the point. Trim any excess fat, if necessary (Though it’s best to trim brisket BEFORE cooking .) Place the point on top of the round, turning it so the grain of both pieces is running in the same direction. Slice through flat and round together.Mar 27, 2015 ... Who doesn't love a few slices of perfectly smoked brisket? But for many, the thought of tackling this huge hunk of beef at home can be a ...Step 4: Take Off the Surface Brisket Fat. Place the meat surface lying side up on the sturdy cutting board. Use your knife to make shallow cuts on the meat surface. Keep the knife parallel with the brisket …Step 1: Place your brisket on a large cutting board, fat cap side up. Get your sharp knife ready. Step 2: Score across the fat cap at the point end and carve …Oct 20, 2020 · Cut the brisket against the grain in short strokes in a see-saw-like fashion, working from top to bottom. Try to achieve a thickness of about ½ cm / ¼ inch. If the meat feels a bit unsteady and like it won’t hold at that thickness, then try to go a bit larger. Try to leave some of the bark on each slice. How to Trim a Brisket Meat Church BBQ 778K subscribers Subscribe Subscribed 15K 1.3M views 4 years ago Meat Church Brisket recipes: https://www.meatchurch.com/blogs/reci... Meat Church... Chopped brisket is perfect for tacos, pot pies, chili, and sandwiches. Even though you are chopping the brisket, you should still cut it against the grain to prevent the meat from becoming chewy. Yes, the meat may fall apart a lot. However, you want your brisket to have a consistent texture. Cut the brisket at a 90-degree angle against the grain.The first thing you will do is separate the point from the flat. To do this, run a sharp knife along the deckle (the fat line separating the two muscles) and slowly cut the two apart. For this recipe, we suggest separating the point from the flat before smoking the brisket. 2. Season the brisket.Square up the outer edges of the brisket, removing any meat that is grey in color, exposing the red meat underneath. Also trim off the very thin corner of the flat meat that tapers to a thin low spot. Next, still working with the fat cap up, begin trimming the hard fat and thin soft layer of fat from the point muscle (the thickest end of the ...May 9, 2023 · Learn how to trim a brisket so it can be beautifully prepared before going on the smoker. This guide will teach you how to trim the fat cap, the skin, the point and the flat of your brisket with tips and tools. Follow along with these 5 easy steps to get your brisket prepped and ready to go. Jul 17, 2013 ... A- it gives more surface area for the rub, which means more flavor penetration and more bark. B- Reduced cooking time. C- A whole packer just ...Step 1: Trim & Brine The Brisket. Trim the brisket and leave about 1/4 of the fat, the fat will protect the meat while it is cooking and also give it more flavor. ab and leave a fat cap on. Trimming the extra fat off the beef brisket is crucial for ideal cooking. Trim the fat so that about 1/4 th of it remains on the brisket. This fat will add ...How to Trim a Brisket | Mad Scientist BBQ Mad Scientist BBQ 605K subscribers Subscribe Subscribed 386K views 2 years ago Use code …To trim a brisket, start with the fat cap then round the brisket flat. Then, square the brisket and finish by trimming the fat off of the silverskin and the bottom. …Apr 9, 2020 ... That is a massive fat layer between the muscles. Not much else you could have done with that one without completely deconstructing the whole ...The folks at LifeClever show you how to put that mammoth, George Costanza-style rock of a wallet on a serious diet. For example, stop using it as a filing cabinet: The folks at Lif...Follow the steps for trimming and prepping the brisket above and prepare for a hotter and faster smoke. Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook for 2 to 2.5 hours, misting with spray bottle of water, beef broth or apple juice, every 30 minutes.1. Start with a cold brisket fat cap facing up and pat the brisket dry with a paper towel. Trim fat cap until you have an even 1/4-inch layer. Flip brisket over and trim off all fat and silver skin from the top. Remove the large chunk of hard fat …May 12, 2021 ... Arnis: We trim 30-35% off our briskets. Now, you don't have to trim that much at home, but you also don't have to waste what you trim. You can ...Notice the line of separation as outlined by the string. Cut along the fat from the top towards the bottom. If you start cutting into the red meat, just adjust your knife up or down to get back into the fat portion. It gets easier as you go. Find where the fat and the meat come together and you are well on your way!When it comes to maintaining the beauty and health of your trees, regular trimming is essential. While some homeowners may attempt to tackle this task on their own, hiring local tr...A brisket knife is a wonderful tool to have. 2. Trim any excess fat off the top of the brisket. 3. Cut off the tip. Cut off the hard, dry tip (often somewhat overcooked) and dice it to serve as burnt ends. 4. Slice the brisket flat. 5. Cut the brisket point section in half widthwise. 6. Slice the brisket point pieces against the grain. 7.
Dec 3, 2023 · Using a sharp knife, trim off any excess fat from the top of the brisket. Be sure to leave a thin layer of fat to help baste the meat during cooking. 4. Next, trim off any excess fat from the bottom of the brisket. 5. If there are any large pieces of fat or gristle on the brisket, trim them off. 6. . What is a watt
Chef Tom demonstrates How to Trim a Brisket. In this tips and techniques video he goes through the different parts of the brisket and his favorite methods fo... Jul 2, 2021 ... Want to know how to trim a beef brisket? A beef brisket is not hard to trim so don't be intimidated. This video contains the information you ...Apr 21, 2023 · The fat cap (top side): Using a very sharp knife, shave off the waxy layer, trimming the top fat cap and the point down to about ¼” thick layer, making it as even as possible. Square it up - Slice off thin parts along the edges of the brisket on the flat. Also trim off any loose or hanging pieces that can burn. Brisket is cut from the underside of the cow near the chest area. This part of the cow is tough because of the high collagen and fat content. Brisket comes in two cuts: the flat an...When it comes to maintaining the beauty and safety of your property, tree trimming plays a crucial role. Regularly trimming trees not only enhances their aesthetics but also promot...7. Proceed to trim the fat cap. Hold the knife so that it’s nearly parallel to the brisket and make a series of shallow cuts in the fat, removing small strips of it with your non-knife-bearing hand. Try to cut so that 1/4 inch of fat is left on the meat. 8. Add the trimmings to the bowl as you work.Step 4: Take Off the Surface Brisket Fat. Place the meat surface lying side up on the sturdy cutting board. Use your knife to make shallow cuts on the meat surface. Keep the knife parallel with the brisket …1 first cut of beef brisket (5 pounds). Coarse salt and freshly ground pepper. 3 tablespoons extra-virgin olive oil, plus more if needed. 1 large onion, halved and thinly sliced. 2 garlic cloves, minced, plus 1 head, halved horizontally. 2 tablespoons tomato paste. 1 ½ cups dry red wine. 4 ½ cups homemade or store-bought low-sodium chicken stock. 2 …Jul 17, 2013 ... A- it gives more surface area for the rub, which means more flavor penetration and more bark. B- Reduced cooking time. C- A whole packer just ...Sep 9, 2021 · Read on for pitmaster Aaron Franklin’s tips and technique for trimming whole brisket. Since every animal is different, every brisket is going to have different needs when it comes to trimming. At the end of the day, you want each slice of brisket to have the perfect balance of meat, fat, bark, and smoke. Every trim you make to the cut of meat ... Smoke for two hours without opening the smoker. After the two-hour mark, start spritz the brisket every 30-45 minutes until it’s time to wrap. Once the brisket is ready to wrap, warm up ½ cup of beef tallow. Pour half …There can be a lot of confusion and uncertainty when it comes to BBQing brisket. I am trying to dis-spell those myths and show how simple trimming a brisket ...33. Portsmouth Rhode Island. Jul 15, 2016. #5. I'll take care of the trimming and rub early evening the night before, wrap it up and leave it in the fridge over night. It takes me about an hour to get the smoker ready, lit and up to temperature, so I take the brisket out and let it warm up a little while I get the smoker going.Trimming brisket is a fine balancing act. Leaving too much fat on will make it rubbery. Trimming too much off will make it dry. As a rule, try to remove about one-inch of fat across the flat cap. Brisket often contains a thick membrane called the deckle. For meat geeks, this sits between the rib cage and the pectoralis profundus muscle.Co-owner of Terry Black's (and brisket expert) Mike Black shares his tips and tricks to trim briskets like a pro! He goes into why he does each cut, and how ...FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! - http://video.klru.tv/video/2365494916/In this first episode of BBQ with Franklin ...Step 1: Place the brisket on a large butcher paper or cutting board, fat cap side up, and get your knives ready. Step 2: At the point end, score across the fat cap, and carve out a chunk of fat on the surface, where it links the flat. This is to expose the meat in a way that allows your rub to penetrate..
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Paula prentiss sister | Sep 21, 2023 · Before trimming, it’s important to choose the right brisket. Look for a brisket that has a good amount of marbling, which will help keep the meat moist during cooking. It’s also essential to choose a brisket with a consistent thickness, which will ensure even cooking. Share 26K views 1 year ago #howtoyoutube #brisket #simplerecipes Do you struggle to cut brisket? That’s understandable! Brisket is one of the most intimidating …...
Dinosaur picture dinosaur | Apr 9, 2020 ... That is a massive fat layer between the muscles. Not much else you could have done with that one without completely deconstructing the whole ...Apr 9, 2020 ... That is a massive fat layer between the muscles. Not much else you could have done with that one without completely deconstructing the whole ...33. Portsmouth Rhode Island. Jul 15, 2016. #5. I'll take care of the trimming and rub early evening the night before, wrap it up and leave it in the fridge over night. It takes me about an hour to get the smoker ready, lit and up to temperature, so I take the brisket out and let it warm up a little while I get the smoker going....
Tik tok sounds download | Brisket Basics - An in-depth look at smoking a brisket. How to source, trim, season and smoke a whole brisket. #brisket #smokedbrisket #howtobbqright BBQ Br...The Honda Pilot is a popular midsize SUV that has been a go-to choice for families and adventure enthusiasts alike. With the release of the 2021 model, Honda has introduced several...May 12, 2020 · A uniform layer of thin fat will lead to even cooking. Look for any portions of fat that stick out and carefully carve them down until the layer is completely even. Step 6: Flip the brisket over with the fat cap on the bottom. Next, carve out the thick V of fat near the end of the point. ...
Stratosphere transformers | Once you get to the point, turn the meat and slice it lengthwise. Then you want to slice this part of the Brisket lengthwise, but this way it will be cutting ...Step 1: Pick your Brisket. Let’s begin with selecting your brisket. You desire a large enough brisket to endure the heat, but not one so big that it would overwhelm your cooker. It’s best to get a brisket weighing between 15 and 17 pounds. Look for one with the greatest amount of marbling in the brisket flat.Step 1: Place the brisket on a large butcher paper or cutting board, fat cap side up, and get your knives ready. Step 2: At the point end, score across the fat cap, and carve out a chunk of fat on the surface, where it links the flat. This is to expose the meat in a way that allows your rub to penetrate....
Tv18 network share price | If using a whole packer brisket, start by trimming all the excess fat off of the top side of the brisket. You’ll want to leave 1/4-inch of fat across the bottom side. Also, make sure to remove any silver skin that you see. Burnt ends are made using the point of the brisket, so your next step will be separating the point from the flat.Jan 10, 2024 · Step 1: Place your brisket on a large cutting board, fat cap side up. Get your sharp knife ready. Step 2: Score across the fat cap at the point end and carve out the thick chunk of fat that’s on top of the point near where it joins the flat. You want to expose the meat of the point to allow your rub to penetrate. STEP ONE: Cut the beef fat into 1-2 inch cubes. Place them in a large sauce pot on the stove over medium-low heat. Cook, stirring every 20-30 minutes. STEP TWO: It will take about 3 hours for 2 pounds of brisket fat to render. After the first hour, you will see the liquid fat start to pool in the bottom of the pot....
Phim hay | May 10, 2019 · Cut off the hard, dry tip (often somewhat overcooked) and dice it to serve as burnt ends. 4. Slice the brisket flat. 5. Cut the brisket point section in half widthwise. 6. Slice the brisket point pieces against the grain. 7. A proper slice of Texas-style barbecued brisket will be about the thickness of a No. 2 pencil. 1. First thing first, wash your hands before handling the brisket . 2. Rinse off extra juices from the surface of the brisket. 3. Lay it on your chopping board, fat side down and have a quick look to where to start. 4. If you are …...