How to Slice Brisket Cut your brisket in half. This helps to separate the flat from the point. Slice your brisket flat against the grain. Turn your brisket point 90 degrees and slice in half. Slice the brisket point against the grain. Serve!
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Duration: 6:32 Posted: 17 May 2019 VIDEO
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Duration: 1:01 Posted: 11 May 2018 VIDEO
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Step 1: Let It Rest · Step 2: Choose the Right Knife · Step 3: Find the Grain · Step 4: Cut — Firmly but Gently · Step 5: Harvest the “Burnt Ends”.
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20 Feb 2022 · Start slicing back and forth firmly but gently at a 90-degree angle, from the top to the bottom. You should be gently sawing through the brisket ...
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23 Jun 2020 · The Perfect Cut: How to Slice Brisket · 1. Separate the flat from the point · 2. Trim excess fat (unless your brisket was perfectly trimmed before ...
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Use a long serrated knife for slicing the brisket. While you can use any sharp knife, a serrated knife (the kind with points along the edge) will work best. The ...
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Step 5: Slicing Your Brisket Gently · Remember to only use a sharp knife · Start by removing the excess fat if not yet trimmed. · Cut across the grain at a 90- ...
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9 Sept 2021 · Starting with the corner opposite the point, begin slicing the flat at an angle against the grain. Each slice should be about the width of a No.
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10 May 2019 · How to Slice Brisket: A Step-by-Step Guide · 1. Cut the brisket crosswise into 2 sections. · 2. Trim any excess fat off the top of the brisket. · 3 ...
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6 Aug 2022 · Slice the point of the brisket by angling your knife 45 degrees and slicing through the meat. Slice with the grain for tougher slices or against ...
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3 days ago · Step4: Slicing Brisket Gently · Start by laying it flat on the cutting board. · Use a sharp knife to slice the meat across the grain into thin ...
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28 Jul 2022 · Slicing brisket is super straight-forward. The overarching thing to remember is to slice against the grain. In order to slice against the grain, ...
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21 Mar 2022 · The brisket is a combination of two slightly overlapping muscles. One muscle is lean — called the flat — and the other is relatively fatty — ...
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"If you look at a full packer brisket from above, you want to cut across the flat, and along the point, to ensure slicing against the grain; otherwise, slicing ...
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