Traveling Knife Gal
The knife you want for brisket
Cutco 9-3/4" Slicer #1724
A long, narrow blade cuts a full slice across the flat in one smooth stroke, and the Double-D® edge goes through the bark without tearing the tender meat underneath.
- Blade
- 9-3/4 inches
- Edge
- Double-D®, three recessed cutting edges
- Steel
- 440A high-carbon stainless
- Build
- Full tang, 3 nickel-silver rivets
- Made in
- Olean, New York
- Guarantee
- Forever Guarantee with free sharpening
Rest the brisket, then find the grain (the lines of muscle fiber) and slice across it. The flat and the point run in different directions, so separate them at the fat seam, slice the flat across its grain about the thickness of a pencil, turn the point a quarter turn and slice it across its own grain, a little thicker. Use a long, sharp slicer in long, smooth strokes.
Rest it
Pitmasters rest a smoked brisket, wrapped, for at least an hour (many hold it longer in a cooler or a low oven) so the juices redistribute. Slicing it hot off the smoker is the most common reason a good brisket comes out dry. Keep it at a safe temperature while it rests, and refrigerate leftovers within 2 hours.
Find the grain
The grain is the direction the long muscle fibers run. Cutting across it leaves short fibers in every bite, which is what makes brisket tender. Tip: before you cook it, cut a small notch across the grain at one end of the raw flat so you can find it again under the bark.
A whole packer brisket has two muscles: the long, lean flat and the fatty point on top. Their grains run in different directions, which is why one slicing direction doesn't work for the whole thing.
Slicing, step by step
- Separate the point from the flat. Find the thick fat seam between them and slice along it with the tip of your knife until the point lifts off.
- Slice the flat across the grain. Start at the thin end and use the full length of the blade in long strokes. Don't saw.
- Turn the point. Its grain runs roughly at a right angle to the flat, so rotate it a quarter turn and slice across its own grain, or cube it for burnt ends.
- Slice only what you'll serve. Keep the rest whole and wrapped so it stays moist.
How thick?
About the thickness of a pencil (roughly 1/4 inch) for the flat. A properly cooked slice should hold together when you lift it but pull apart with a gentle tug. Cut the fattier point slightly thicker.
Sharp is safe. A dull knife slips off skins and crushes food. Cutco sharpens its knives free for life; bring yours to one of Faith's service events.
Questions
Which way do you slice brisket?
Against the grain. The flat and the point have different grain directions, so separate them and slice each across its own grain.
How thick should brisket be sliced?
About the thickness of a pencil, roughly 1/4 inch, for the flat; a little thicker for the point.
What is the best knife to slice brisket?
A long, narrow slicing knife, such as Cutco's 9-3/4" Slicer, used in long, smooth strokes.
How long should brisket rest before slicing?
Most pitmasters rest it at least an hour, wrapped, before slicing.
Keep reading
Sources: Cutco: Types of Knives · USDA FSIS: Safe Minimum Internal Temperature Chart