Rib Tips
- Make sure the bones are pointing away from you.
- Use a sharp tip knife.
- Start between the bones, and keep the knife handle in the air.
- Follow the natural curve of the bone.
Brisket Tips
- Rest the Brisket: Allow the smoked brisket to rest for about 20 to 30 minutes after it comes out of the smoker. This rest period allows the juices to redistribute throughout the meat, ensuring it stays juicy.
- Identify the Grain: Examine the bottom, non-fatty side of the brisket to determine the direction of the grain. The grain runs along the length of the brisket. It’s essential to slice across the grain for tender meat.
- Start with the Flat: Begin slicing from the flat/lean end of the brisket.
- Slice Thinly: Make your first cut perpendicular to the grain and then continue slicing across the grain in thin, even slices. Aim for slices that are about 1/4-inch to 1/2-inch thick. Continue this process until you’ve sliced through the entire flat.
- Transition to the Point: Once you’ve finished slicing the flat, move on to the point (the thicker, fattier end of the brisket). The point will have a different grain direction than the flat, so adjust your slicing direction accordingly.
- Slicing the Point: Like with the flat, start with a perpendicular cut to the grain and then continue slicing across the grain in thin slices.
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