How to Slice a Brisket
Step 1: Let the brisket rest & prepare the right tools
Right off the grill, brisket is around 200°F—too hot to slice. Let it rest for 1–3 hours to cool and allow juices to redistribute. You’ll need a large cutting board, a carving or brisket slicing knife, and disposable gloves with liners to handle the brisket safely.
Step 2: Find where the flat & the point meet
Brisket has two overlapping muscles with different grain directions: the flat (leaner, flatter) and the point (fattier, taller). Find where they meet—usually marked by a thin layer of fat—and cut along that line to separate them.
Step 3: Slice the flat
Start slicing the flat against the grain in pencil-width slices. Cutting against the grain ensures tender bites and helps your brisket maintain its juiciness and texture.
Step 4: Slice the point
The grain of the point runs nearly perpendicular to the flat. Rotate it 90° and make a thick initial cut (about ½–1 inch thick). Cube that slice to create delicious burnt ends, then continue slicing the rest of the point into ¼–½ inch slices, always cutting against the grain.
Step 5: Serve & enjoy
Arrange your sliced brisket on a wooden platter and pair it with BBQ classics like creamy mac n’ cheese or tangy coleslaw. After all your hard work, it’s time to dig in and enjoy every smoky, flavorful bite!
About our Experts
Susie is the BBQ brain behind Hey Grill, Hey. Her love for smoked meats and bold recipes has landed her on Food Network, cooking with Shaq, and even earning a few Guinness World Records. Off the grill, she enjoys family time with her husband and three kids.