Seido 101: How to Slice Brisket Like a Pitmaster

Learning how to cut brisket is a little more complex than grabbing a knife and slicing. You'll have to know the difference between the flat and point, how to cut brisket against the grain, what temp to slice brisket at and whether you should use butcher knives or regular blades. Fortunately, anyone can learn how to cut a brisket into tender, juicy slices that look appetizing on your plate.

Overhead view of a sliced, dark-crusted smoked brisket arranged on a wooden cutting board next to an orange digital meat thermometer

Brisket Basics: Understanding the Cut

What’s the Difference Between Brisket Point and Flat?

Your brisket has two sections: the flat and the point. Each section has a different grain, so make sure you pay attention while you're cutting. Since the point is smaller and fattier, this section is popular for chopped brisket sandwiches. The flat is leaner, emphasizing the beef's natural flavors.

Best Temperature to Cut Brisket

For the juiciest, most mouthwatering slices, aim to cut brisket at 150 degrees Fahrenheit. Use a meat thermometer to detect the temperature.

Hand holding a digital meat thermometer reading 150 degrees Fahrenheit inserted into sliced smoked brisket on a wooden board.

The Best Knife for Slicing and Chopping Brisket

Our Seido shujin slicing knife offers a straight edge that cuts cleanly through muscle, fat and tendons without accumulating food particles. The sturdy handle keeps your hand steady as you slice, while the layered Damascus steel creates a unique dappled pattern and adds durability to the blade.

Overhead shot of a Shujin Damascus steel slicing knife surrounded by bacon, crackers, tomatoes, grapefruit, lemons, and nuts on a wooden surface.

Step-by-Step Guide to Slicing Brisket

Step 1

You first need to know how long to let brisket rest before cutting. An hour or two gives the meat time to cool down and allows the juices to redistribute throughout the meat, resulting in a juicy, tender brisket.

While letting your brisket rest, prepare your cutting knife. You'll also need a sturdy cutting surface, such as our acacia end grain cutting board. Wear gloves if you want to keep your hands clean while you slice.

Whole smoked Texas-style brisket with a dark crust on a gray baking sheet next to a carving knife.

Step 2

Next, you'll need to learn how to cut meat against the grain. The grain refers to the layout of muscle fibers. When you cut against the grain, you'll slice through the fibers, making your meat softer and juicier.

Before you start slicing, locate the fatty section that separates the flat and point, then trim excess fat from the meat. Extra fat could give your brisket a greasy texture.

Sliced medium-rare steak topped with green relish, served with grilled corn and tomato relish, and pesto sauce on a dark surface.

Step 3

Find the point, then start slicing against the grain until you reach the flat. Rotate the meat and keep slicing against the grain. Try to keep the slices evenly sized for an attractive presentation. Once you're done, serve the brisket with your favorite side dishes.

Hands in yellow and black gloves slicing a large, smoky brisket on a wooden cutting board.

Stay Sharp With High-Quality Japanese Knives

How to Chop Brisket

Chopped brisket provides a hearty sandwich filling that you can easily pile on a bun. To chop brisket, arrange the meat on your cutting board and start chopping with a cleaver or butcher knife. Keep chopping until the pieces reach the desired size. While you chop, make sure that you're still cutting against the grain for maximum tenderness.

Common Mistakes to Avoid

One common mistake is slicing the entire brisket in the same direction. If you don't separate the flat and point, you could accidentally slice one section of the brisket alongside the grain. You might have to chop this section and smother it in barbecue sauce to hide the chewy texture.

Another common mistake is using the wrong knife. A butter knife or a dull blade could tear the meat instead of cleanly slicing through the brisket. Instead of uniform slices, you'll have a pile of shredded meat. This could also damage the blade, forcing you to buy a new knife.

As they learn how to cut a brisket flat, some people start slicing right after they take the meat off the grill. If you don't rest your brisket first, the juices may escape and leave you with dry meat.

Finally, make sure you're slicing your meat on a sturdy, food-grade surface. You'll need a cutting board that can withstand chopping and slicing without creating nicks that allow bacteria to develop. Make sure you clean and dry your knife and cutting board before use to eliminate any old food particles.

A long, slender Seido Shujin 10-inch VG-10 slicing knife with Damascus steel and a Granton edge is shown with its packaging.

Slice Brisket Like a Pro With the Right Technique

Ultimately, the technique is just as important as the tools. A sharp knife could still result in dry meat if you don't rest the brisket or slice it alongside the grain. When you use professional methods with Seido Knives, you'll enjoy a delicious meal tonight and savor the leftovers for the rest of the week.

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