Cutting a brisket after cooking

quote:

---

Is there a reason why one way is better than the other? Thanks!

---

well the grains run in different directions so you won't get stringy pieces if you separate them. Not sure why you'd not separate them, time issues?

I agree, that's how I was taught. I may have to try one and not split it. Worse case could use is for chopped beef sandwichs.

brisket is sitting in front of you long ways l to r. start cutting top r corner at 45 degree angle.
you are effectively cutting across the grain.
hint, brisket should sit 20-30 following cooking prior to cutting to recover juices.

On a Brisket, you always want to slice perpendicular to the grain on the flat. I use an electric carving knife and I personally do not separate the point and flat, I slice the whole thing together. This will work fine if you do not over-cook the brisket. Cook to 185, then start checking for tenderness by taking a meat thermometer and poking it into the flat against the grain of the meat, when it slides in easily it is done.