When slicing beef brisket, it’s important to use an even and consistent technique. Your goal with every slice remains the same-a perfect balance of meat, fat, bark, and smoke that will make your guests stop in their tracks before they even know what is this. In this blog, we will discuss How To Slice Brisket With Pitmaster? After making pitmaster Aaron Franklin’s best recipe for a whole burnt ends dish using his method on how exactly cut up this tenderized treat into delicious pieces I followed closely (and successfully).
When Slicing Brisket, What Knife do you use?
To make the best cuts of your beef brisket, you’ll need a sharp knife with an extended handle. This will allow for smoother slicing and less pressure on the blade because it is longer than most other kitchen knives out there today.
It is also worth mentioning that stainless steel is a durable material. The result is that they will last much longer than a few meals, whereas a few uses will cause them to become dull and worn out after just a few meals. In order to ensure that you will always be conscious of where your fingers will land when cutting into this delicate product with a sharp knife, you need your guide to be hand-free.
Brisket Slicing Tips from Aaron
- The first thing you should know about slicing your brisket is that it will start to rust as soon and quickly as possible. This isn’t necessarily a bad thing, but just keep in mind the time limit for how fresh this meat can be before storing or cooking with them.
- Pushing and pulling the knife will have different impacts on how your cut of meat cooks. For instance, say you’re slicing up a brisket; if it’s drier near one side then finishing that slice with an uplifting push stroke is helpful for keeping all those juicy parts inside.
Brisket Slicing Method by Aaron Franklin
The classic way to slice beef brisket in central Texas is usually done by first cutting the flat and then pointing. This gives your guests options for both thin, tender meat as well as fatty pieces that have more flavor but less pulpiness because they’ve been overcooked at some point during preparation.
A step-by-step guide on How To Slice A Flat?
The first step of this technique is to start at one corner of the flat and slice it against the grain from that corner. The slices ought to be about as wide as a No.2 pencil, but don’t worry–you will gradually taper the thickness along the length of the slices so that when you finish everything will be perfectly straight across.
What do you need to know to Slice the Point?
The “money shot” of central Texas barbecue is when you slice your brisket lengthwise in half. This should give it a nice texture with rich, firm bark and creamy fat cap less than a quarter inch thick if possible! If this doesn’t happen then make some adjustments so next time will be even better.
To get the most out of your cuts, it’s important to know how they are cut. A pork butt is made up of two parts: a flat piece that resides below what you would find at cafes and another wider section known as “the seam.” This article will teach you everything there needs just one look.
The process starts by cutting both sides off with an electric knife or manual Swedish pattern saw – taking care not to miss any pieces which might be too fatty/dry due to lacking them beforehand (again). Underneath this second layer lies yet another pocket containing all those unwanted tendons that we trim away here also since our goal isn’t full incineration but rather maximize flavors through bending.
After making the dish and following Aaron Franklin’s slicing technique, I successfully replicated his burnt ends recipe. The next time you’re in the mood for some tender brisket, give this a try. Thanks for reading our blog enjoy the day.
Also Read: How to Tighten a Butterfly Knife