5 Easy Steps to Cut a Brisket Flat

Image of a brisket flat

When it comes to barbecue, few cuts of meat are as iconic as the brisket. This large, tough cut of beef is known for its rich flavor and melt-in-your-mouth texture when cooked properly. However, cutting a brisket can be a daunting task, especially for beginners. In this article, we will provide you with a step-by-step guide on how to cut a brisket flat, ensuring that you get the most out of this delicious cut of meat. First, let’s take a closer look at the anatomy of a brisket

A whole brisket is divided into two main sections: the point and the flat. The point is the thicker, fattier section, while the flat is the leaner, more uniform section. When cutting a brisket, it is important to separate the point from the flat. To do this, simply follow the natural seam of fat that runs between the two sections. Once you have separated the point from the flat, you can begin to cut the flat into smaller pieces. Next, we will discuss the different ways to cut a brisket flat

There are two main ways to cut a brisket flat: across the grain or against the grain. Cutting across the grain will result in more tender meat, while cutting against the grain will result in more flavorful meat. The best way to cut a brisket flat is to start by cutting across the grain into thin slices. Once you have sliced the flat across the grain, you can then cut the slices against the grain into smaller pieces. This will give you the best of both worlds: tender meat with plenty of flavor. Finally, we will cover some tips for cutting a brisket flat

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Removing the Point

The point is the smaller, triangular section of the brisket that is located at the bottom of the flat. It is often considered to be the more flavorful part of the brisket, and it can be cooked separately or together with the flat.

To remove the point, you will need to use a sharp knife to cut along the natural seam between the point and the flat. The seam will be located about 1/3 of the way from the bottom of the brisket.

Once you have cut along the seam, you can then use your hands to pull the point away from the flat. The point can be cooked separately or together with the flat, depending on your preference.

Here is a more detailed guide to removing the point from a brisket flat:

Place the brisket flat on a cutting board with the fat side up.
Using a sharp knife, cut along the natural seam between the point and the flat. The seam will be located about 1/3 of the way from the bottom of the brisket.
Once you have cut along the seam, you can then use your hands to pull the point away from the flat. The point can be cooked separately or together with the flat, depending on your preference.

Step	Description
1	Place the brisket flat on a cutting board with the fat side up.
2	Using a sharp knife, cut along the natural seam between the point and the flat. The seam will be located about 1/3 of the way from the bottom of the brisket.
3	Once you have cut along the seam, you can then use your hands to pull the point away from the flat. The point can be cooked separately or together with the flat, depending on your preference.

Seasoning and Marinating

Before cooking, it is essential to season and marinate your brisket flat to enhance its flavor and tenderness. Here’s a step-by-step process:

1. Trim the Excess Fat

Trim off any large pieces of excess fat from the surface of the brisket, leaving behind a thin layer of about 1/4 inch.

2. Dry Brine (Optional)

Optionally, you can dry brine the brisket by applying a salt and pepper mixture to the surface. Use approximately 1/2 cup of kosher salt and 1/4 cup of coarsely ground black pepper per 5 pounds of brisket. Wrap the brisket tightly in plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.

3. Rinse and Pat Dry

If you dry brined the brisket, rinse it thoroughly with cold water and pat it dry with paper towels before proceeding.

4. Apply a Seasoning Rub

Combine your desired spices and herbs into a seasoning rub. A classic rub typically includes salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.

5. Apply the Rub to the Brisket

Generously apply the seasoning rub all over the surface of the brisket, making sure to get into the crevices. Massage the rub into the meat to ensure it evenly penetrates.

6. Let the Brisket Rest

After applying the seasoning rub, allow the brisket to rest at room temperature for at least 30 minutes before cooking. This resting period allows the flavors to fully absorb.

7. Marinate (Optional)

While marinating is not necessary, it can further enhance the flavor and tenderness of the brisket. Create a marinade by combining various liquids, such as beef broth, apple juice, beer, or red wine, with herbs, spices, and flavorings. Immerse the brisket in the marinade and refrigerate for at least 4 hours or up to overnight.

8. Dry the Brisket Surface

Before cooking, remove the brisket from the marinade and pat it dry with paper towels. This step helps the brisket develop a crispy crust during cooking.

Seasoning Rub Ingredients	Proportions
Salt	1/2 cup per 5 lbs of brisket
Black Pepper	1/4 cup per 5 lbs of brisket
Garlic Powder	2 tablespoons
Onion Powder	2 tablespoons
Paprika	1 tablespoon
Brown Sugar	1/4 cup

Steps to Cut a Brisket Flat

1. Identify the grain direction of the brisket by running your fingers over the surface. The grain should run parallel to the length of the brisket.

2. Determine the “point” and “flat” portions of the brisket. The point is the thicker, fattier end, while the flat is the leaner, flatter end.

3. Trim the excess fat from the brisket, leaving a layer of about 1/4 to 1/2 inch.

4. Slice the point of the brisket into cubes for use in stews or soups.

5. Cut the flat of the brisket into thin slices against the grain for a tender result.

6. Use a sharp knife to remove any excess connective tissue or silverskin from the slices.

7. Season the brisket slices with your desired rub or marinade.

Smoking or Braising the Brisket

Smoking the brisket is a great way to impart a flavorful crust and smoke ring. To smoke the brisket, follow these steps:

8. Season the brisket as desired and place it in a smoker set to 225-250°F (107-121°C).

9. Smoke the brisket for 8-12 hours, or until the internal temperature reaches 195-205°F (90-96°C) when measured with a meat thermometer inserted into the thickest part of the meat.

Braising the brisket is another option that results in a tender and juicy piece of meat. To braise the brisket, follow these steps:

10. Season the brisket as desired and place it in a large Dutch oven or braising pan.

11. Add enough liquid to cover the brisket by about halfway. This could be beef broth, water, or a combination of the two.

12. Bring the liquid to a simmer and then reduce the heat to low.

13. Braise the brisket for 3-5 hours, or until the meat is tender and falls apart easily.

Slicing and Serving the Flat

Once the brisket flat is cooked and rested, it’s time to slice and serve it. Here’s how to do it:

1. Carve Against the Grain

Slice the brisket flat against the grain to make the slices more tender and flavorful. The grain runs parallel to the long edge of the brisket, so slice perpendicular to that.

2. Use a Sharp Knife

Use a sharp knife to slice the brisket. A dull knife will tear the meat and make it tough.

3. Slice Thinly

Slice the brisket thinly, about 1/4-inch thick.

4. Trim Away the Fat

Trim away any excess fat from the slices.

5. Serve Immediately

Serve the sliced brisket flat immediately with your favorite sides.

6. Store Leftovers Properly

Store leftover brisket flat in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

7. Reheat Leftovers Gently

Reheat leftover brisket flat gently in the oven at 250 degrees Fahrenheit, or in the microwave on low power.

8. Use Leftovers Creatively

Use leftover brisket flat in a variety of dishes, such as sandwiches, tacos, salads, and soups.

Slicing Against the Grain	Result
Cutting parallel to the grain	Tough, chewy meat
Cutting perpendicular to the grain	Tender, flavorful meat

How To Cut A Brisket Flat

A brisket flat is a large cut of beef that is taken from the chest of the cow. It is a tough cut of meat, but it is also very flavorful. Brisket is often smoked or braised, and it can be used in a variety of dishes.

To cut a brisket flat, you will need a sharp knife and a cutting board. First, remove the brisket from the refrigerator and let it come to room temperature. This will help the meat to cook more evenly.

Place the brisket flat on the cutting board. Use your knife to trim away any excess fat. Then, cut the brisket into thin slices, against the grain. The slices should be about 1/4 inch thick.

Once the brisket is sliced, you can cook it as desired. Smoked brisket is a popular choice, but braised brisket is also very good. Brisket can also be used in tacos, sandwiches, and soups.