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hey guys welcome to mad scientist
barbecue I'm Jeremy odor and today I'm
gonna do a quick video on how to slice a
brisket I get requests for this all the
time so I thought I'd do a compact video
in which I explain how to do it right
all right - things are going to need
number 1 is a cutting board big enough
to fit a whole brisket on and number two
is a slicing that you can get a you know
just a traditional slicing knife where
it has those kind of indentations on the
side what I find works best is just a
cheap dirt cheap 12-inch scalloped bread
knife this is my favorite way to sliced
brisket you can choose whatever you want
but make sure you have a Mac that's long
enough to fit in slices now some quick
brisket Anatomy to make sure you cut
this properly
there's gonna be a thinner side right
that's called the flat and it's a
different texture to what's called the
point the thicker side of the brisket
okay so because the grains run
differently and because the texture is
different gonna want to slice the two
sides of the brisket differently so
usually what's called the flat it'll
actually come to more of a point all
right which is kind of confusing but
it's the thinner side and it's the side
that only consists of one kind of muscle
so I'm dismissed it right here I want to
take a look at it this right here is the
flat and this is the point you can see
that there are two layers of muscle on
the point so with that in mind let's get
to cutting
first things first what I like to do on
the first cut is called the end cut of
the brisket I like to take off a big
chunk right so not like a traditional
slice I take out the big Chuck and this
right here is the end cut this one looks
particularly good you see well rendered
fat you see bark all the way around you
see smoke ring this should be tasty I
like to take that piece and then cut it
into a few smaller pieces
because these are just delicious smoke
bombs of no goodness in brisket so
unlike traditional burn aids which come
from the other side of the brisket these
end cuts are my favorite pieces they're
lean but they're packed with flavor so I
like to do that rather than immediately
starting with slices now that I've done
that you can come over here and start
cutting slices so the traditional size
of the slice is described as the size of
a pencil
if the brisket is a little overdone you
can cut them thicker if the brisket is a
little tough you might want to cut them
thinner but this is the size of slice
that I like something like this all
right so we're just gonna keep slicing
this
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when you get to this point you actually
see two muscles on top of each other and
so this should be the flat that runs
underneath the lien and then you start
to see this muscle on top there that's
the point and then inside you should see
a band of fat that hopefully is rendered
well that's when all that juices that's
coming up so at this point we treat the
brisket differently than we have been so
we take the brisket and we take that
point that we haven't sliced yet and we
rotate it 90 degrees so that we cut the
point against the grain so we get a good
mouth feel and good tenderness and it's
not stringing even if it's tender if you
cut it with the grain
it'll be stringing it's something you
want to avoid so we rotate this guy and
keep slicing interesting side note is
that on the side of the brisket here
there's always this little band of fat
that comes because you can never trim it
completely out what I like to do because
I don't want to eat that is I just cut
it straight out from the beginning I
take this there's Chuck of fat if we if
we pull it apart you can see that it's
fat right there's basically no muscle
there it's just fat and I don't want to
serve that to people and so we take it
toss it now that we've done that we can
get the slices some people like to start
in the middle let's separate the two
sides I don't like to do that because it
kind of makes it unstable when you get
to the edges one important note when
cutting the point you don't want to cut
it down the middle and then start
cutting from the side into the middle
okay what I mean by that is you don't
want to separate it right here and then
start cutting like this because by the
time you get to the middle it's gonna be
so unstable you're likely to cut
yourself and shred the slice you're
trying to create anyway
so what I find works best is just start
from one side and go directly to the
other just like this
and these tend to be a little thicker
than what you get with the flag and for
those of you even want to know this is
the obligatory brisket money shot this
is what people want to see I'm gonna see
that this fat has rendered down well
this looks tender and juicy I don't know
how much the lighting is showing here
but there's a lot of moisture in here
and it looks really good the pork is
great on here you can see that this fat
has rendered down really well it should
be delicious done one last thing
usually if you trim out that pocket of
fat that's on the side of the point you
get an overhang of meat that looks like
this now this is probably the most
delicious stuff on a brisket you can
turn these into burnt ends a lot of
people like to put sauce on them put
them back on the cooker I like to eat
them as is because to me they don't eat
anything else they are packed with
flavor packed with rendered fat and it's
magical
so I like to take these and just cut
them into small pieces and these are
like brisket candy
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now with these unlike the brisket n cut
you can see that there's lots of fat so
these are all juicy smoky and delicious
and that in my opinion is the best way
to slice a brisket you have any
questions about this feel free to
comment down below I'll try to answer
all those but if you do it this way
you're less prone to making mistakes and
you're going to be serving people or
happy with how you slice to Brisco
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