I figured we could all use a break from all this talk about Hurricane Gustav, so I’ve got a couple of interesting articles for you today.
Slicing the Brisket
Before you slice the brisket, let it stand and cool down for at least 30 minutes before you begin. It makes the meat easier to cut and lets you maintain perfect slices. Slice the brisket in ¼ inch thick slices. Slice across the grain. Start at the flat end and work down from there. The brisket has grains that run in different directions so you will have to move the position of the brisket at times to continue slicing across the gain.
This is the last article on Smoking Brisket. Don’t worry though, I have all kinds of good stuff from our friends at www.texasbbqrub.com. Instead of just concentrating on Brisket, we’re going to look at smoking all kinds of meats. Tomorrow we’ll talk about left-overs.
