How To Slice a Brisket

May 29, 2015
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Bunch of sliced brisket

Howdy and many thanks for joining me for the final installment of #BRISKETWEEK on Hey Grill, Hey! By now, I am fully confident that you are brisket professionals and have (hopefully) taken a few minutes to read Brisket 101, How To Trim a Brisket, and How To Smoke a Brisket. If you are just here for some brisket slicing knowledge, then read on. I’m about to drop some information bombs on ya so you can learn exactly how to slice a beautiful, beefy brisket.

Let’s start with brisket anatomy. In Brisket 101, I mentioned that a full packer brisket is made up of two different, overlapping muscles that we call the point and the flat. These muscles make slicing a brisket a little bit tricky, but I’m here to walk you through each step! Before we begin, you need to get prepped! I only slice my brisket right before serving. None of this pre-sliced stuff at a party. If I’m bringing brisket, I’m also bringing my cutting board (identical to pics below,) towel and knife. There’s just something about a freshly sliced hunk of moist, tender meat that transcends anything you can get out of a chaffing dish or off of a cold platter.

Speaking of knives… your brisket slicing knife matters! You want a knife that is serrated, but doesn’t have any of those small ridge like teeth. The smooth serrated edge allows you to slide through the meat without squishing it or tearing it to shreds. My favorite knife is a ForeverSharp 8-inch blade. Is it $150? Nope! Is it some super premium magic knife that only the coolest cooks use? Also, no. But it works like a champ, is long enough to cover the entire brisket in one fell swoop so I don’t have to hack it into tiny chunks to slice it, and it was a present from my Mom. So I love it.

You’ve got your tools, you’ve got your perfectly rested brisket, now all that’s left is slicing her open and feasting like a king! I start by placing my brisket on a large cutting board with the point toward my non-dominant hand (that’s left for me.) My non slicing left hand will be responsible for moving meat around and feeling things out and my right hand will be on knife duty. Obviously this will be the opposite if you are a lefty. I try not to confuse the two during the process or I end up with a slippery knife.

Full Brisket Beginning Slice

Start by placing your left hand on the point of the brisket and pressing gently. You can feel how tender your brisket is! It should feel like meaty butter. If you move your left hand in a small, circular motion you can start to feel where a small layer of fat separates the flat from the point.

brisket sliced in half

Where the point comes down to meet the flat is where you want to make your first slice. This is the dividing line, so to speak, where the grain of the meat changes. Since you always want to be slicing against the grain of your brisket, is important to have these two pieces separate and sliced differently.


Move your attention to the flat, and using long, smooth strokes, cut it into 1/4 inch slices (about the width of a no. 2 pencil.) The muscle of the flat all runs the same direction, so it is pretty simple to get beautifully uniform slices that all run the same direction. Always cut against the grain! Just make sure that each piece gets a good piece of the delicious seasoned bark while you slice and you’re good to go!

Brisket Money Shot
Now head over to the point. I start by slicing it in half in the opposite direction of your initial cut. This cut will show you the grain of your brisket and also gives you that magical ah-ha moment where you get to see the “money shot” from all of your time and dedication. You can pick up this beautiful piece of perfectly smoked meat that is just dripping with juices and, I swear, the pride and joy is tangible. Don’t deny yourself this moment by rushing through and just slicing all of that brisket up in a hurry! Savor the slicing process, it can be pretty fun.

point sliced

Grab one half of the point, and turn it 90 degrees. Working your way to the outside from the middle, slice in 1/4 inch slices. Again, make sure each slice has some of the magic bark on top of it. Some people who slice brisket will remove the entire point from the flat and then proceed to slice the whole flat in uniform pieces. The problem with this approach is that there is no bark on the part of the flat that was under the point! The bark is arguably the best part of the brisket where all of the savory, smoky, flavor lives. Everybody deserves a piece of bark. Don’t hack off the point. Ok?

Get your meat hand on the other half of the point and proceed with the slicing as you did with the first half of the point. By now, your whole brisket should be beautifully sliced and ready to serve. Find your very best friend and give them the end pieces (or save them for yourself) and let everybody else choose for themselves what part of the brisket they want.

brisket slice

I find it helpful to explain to my guests what they are getting with the different slices. I call the flat “lean” and the point “fatty.” You will find this is consistent with how you are asked to order brisket at any reputable BBQ joint that is up to snuff. I like to eat the fatty brisket, myself, but I know plenty of people who will choose the lean slices every time and love them. If you followed the instructions on How To Smoke a Brisket, you should have delicious, tender meat no matter what slice you choose! Now step away from the cutting board and get yourself a plate. After all of the hours of trimming, smoking, spraying, wrapping, fire tending, and slicing, it is finally time to enjoy the meats of your labor!

Don’t forget to check out the rest of my posts all about the beautiful brisket! Whether you are a beginner, first time brisket smoker or an experienced pitmaster that wants a refresher course, make sure you read BRISKET 101, HOW TO TRIM A BRISKET, and HOW TO SMOKE A BRISKET. If you’ve read all of the posts and have cooked up the perfect brisket, I would LOVE to see it! Tag me on Instagram @heygrillhey, or post it to my Facebook Page!


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19 thoughts on “How To Slice a Brisket

  1. u mentioned not to separate point and flat. wouldnt that leave u cutting with the grain of the flat when slicing point. please help..gotta 14lb. wagyu coming for the 4th

    1. Hey Jeff, if I’m serving the whole brisket I don’t separate the point and the flat. I want each piece of the brisket to have nice bark all the way around. If you separate the point before slicing, you’ve got a section of the flat with no top bark at all. If it is cooked correctly, it will be so tender that the small amount of the flat that remains under the point won’t be affected by not slicing exactly against the grain. The only time I separate the point is if I am planning to make burnt ends, but we much prefer the sliced fatty brisket from the point so it almost never happens. Thanks for your question, let me know if you’ve got any others! Wagyu is quite an investment… can I get an invite to your party?? haha.

  2. OMG….I started my brisket at 10:30 AM and used my iGrill thermometer on my “The Good One’ to follow your recipe. I was concerned about the butcher paper and I did not get that big boy off the grill till 2:00 AM….Went to bed and let it rest in the kitchen. When I got up I sliced a small piece of the tip of the flat where I thought the meat would be the biggest challenge…….No problem….Excellent taste and tender as can be. Just subscribed to your email and look forward to more great recipes.

    1. I love it!! I was a little worried at the beginning of your comment there, but I am so happy it turned out so great for you!! Thanks for your comment and for subscribing!!

  3. Don’t call brisket “fatty”. In Texas, we call flat sliced “lean” and point slices “moist”. Never say fatty.

  4. I put a little offset smoker together today as my old one rusted out. A friend mentioned brisket and I’ve never smoked one. I thought at my age I ought to try before I lose my mobility. Watched your series on brisket this morning and must say that I love the way you explain what you’re doing and why. Especially the part about savoring the moment. So vital, so often we don’t. I’ve subscribed. Thank you. I have to call my butcher Monday. I am anxious to try out what I’ve learned (and bookmarked) from your site. You are a marvelous teacher and no doubt cook!

  5. Oh my gosh….started smoking my brisket this morning at 10:30am…it is now 11:00pm and the temperature is at 191. Looks like I’ll have to set an alarm and pull it at 1:00am ish. I’ll let it rest and have it for breakfast. I’ll manage my time better next time.

  6. Ok so today, I popped my brisket cherry.
    This hunk of beef greatness came in at just over 8lbs.
    So small in comparison.
    Couldn’t find peach butcher paper so I smoked ‘em open, wrapped in foil to bring it to temperature(202f).
    Prepped the night before with a rub of coarse salt, pepper and a brandy drizzle.
    Went in the smoke, cherry and mesquite, at 0800 .
    Required internal temp reached at 1400 hrs. 1 1/2 hr. Rest slicing at 1530hrs. Let you know the outcome tomorrow…;

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