How to correctly slice brisket? | The Rub Kitchen

Making a perfect brisket takes 10–14 hours. Slicing it incorrectly takes 10 seconds — and the result is tough, dry meat. The way you slice brisket is just as important as the cooking itself. Here’s exactly how to do it.

The golden rule: always slice against the grain

Brisket consists of long muscle fibers. If you slice with the grain, you’ll be biting into long, tough fibers. If you slice against the grain, you’ll cut those fibers short — the meat will fall apart and feel tender. This is the most important technique for slicing brisket.

How to identify the grain in brisket?

Look at the surface of the brisket. You’ll see parallel lines running — those are the muscle fibers. Slice perpendicular to them. In a whole brisket (flat + point), the fibers in the flat and the point run in two different directions — so you’ll need to change slicing direction halfway through.

Flat vs point — what’s the difference?

• Flat — the flat, leaner part. Sliced into thin pieces (±6mm). Ideal for sandwiches.
• Point — the thicker, fattier part (also called “deckle”). Richer in flavor. Sliced thicker or diced (burnt ends).

Step-by-step: slicing brisket

1. Rest the brisket — at least 30–60 minutes wrapped in butcher paper or foil. This redistributes the juices. Never slice immediately.
2. Place the brisket bark-side up on a cutting board.
3. Start with the flat — slice from the thin end, perpendicular to the grain, into slices of ±6mm.
4. Stop halfway — where the flat and point meet, rotate the brisket 90 degrees to follow the grain direction of the point.
5. Slice the point — thicker (1–1.5cm) or diced for burnt ends.

Which knife should you use?

Use a long, thin slicing knife (serrated or smooth carving knife) of at least 25cm. A short or dull knife will tear the bark and pull the meat apart. An electric knife also works excellently for thin, even slices.

When is brisket ready for slicing?

A brisket is done when the internal temperature is 93–98°C AND when a probe goes in and out without resistance (the “probe tender” test). Internal temperature alone is not enough — the texture dictates. See our BBQ temperature guide for exact values. Also read our full brisket recipe for the complete preparation.

Making burnt ends from the point

Dice the point into 3–4cm cubes, sprinkle with extra rub, and place them back on the BBQ for 45–60 minutes at 150°C. The result: caramelized, smoky cubes — the crowning glory of your brisket session.