It’s your BBQ and your rules, so going against the grain doesn’t just apply to how you cut it, but also how you flavor it. So for the initial chops, try to stick to 90-degree cut against the grain. Bread Slicer Adjustable Toast Loaf Slicing Machine Plastic Bread Cutting Guide Tools Foldable Bread Slicer Cutting Tool Homemade Bread Kitchen Baking Tool 3.2 out of 5 stars 13 12.98 12. Just don’t forget to go against the grain so that you don’t have any chewy chops! The meat might be falling apart a bit too much to make the same precise cuts you would with the flat, but you want to have consistent texture in your chopped brisket. It’s usually good to cut the super-rich flavor of chopped brisket with something that’s a little acidic, like vinegar, fresh-squeezed lime, or your favorite BBQ sauce. Whatever the case may be, you can always bust out the cleaver and give everything a good, rough, chop.Ĭhopped brisket is a common BBQ favorite that’s especially delicious in sandwiches, tacos, chili, and even a brisket pot pie. Or you might be one of many grillers that prefers to reserve the point for a different purpose than the rest of the brisket because it’s a fattier cut of meat.
#Bread slicer guide manual
Brisket Grain DiagramĬutting brisket shouldn’t be much harder than slicing a loaf of bread, but sometimes things don’t go as planned. There are tons of manual bread slicers out there that can help you evenly carve through the dense, tough crust, and weve rounded up the top picks for 2023 below. You want the slices to be the width of a #2 pencil as Aaron Franklin recommends.
The meat should be tender enough that you can gently saw through it while slicing down – as you would through a soft loaf of fresh-baked bread. You don’t want to cut down directly like you would a piece of cheese, but you’re not quite sawing through a two-by-four either.
#Bread slicer guide how to
If you’re not sure how to cut a brisket against the grain, start with the flat end of the brisket, cutting slices just shy of one-half inch. Rotate your meat about 90 degrees so you can cut against the grain of the point cut. Once you start to get to the middle of the meat, you’ll start to see two layers of muscle (see image above) – this is the point cut of the meat. You want to cut against the grain (or across) at a 90-degree angle starting with the flat. First, trim any excess fat from the side if you haven’t already trimmed them while prepping your brisket.
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