How to Slice Brisket Without Messing It Up

You stayed up all night to smoke the perfect brisket…don't ruin it at the finish line. In this quick walkthrough, Barrett Black, fourth-generation pitmaster at Black's BBQ, shows how to slice a brisket the right way so you don't lose tenderness and flavor in the final step.

The focus here is on one thing: making sure your brisket slices are as good as your cook.

Understand the Grain (and Why It Matters)

Brisket is composed of two distinct muscles: the flat (lean end) and the point (fatty end). Each one has muscle fibers, called “the grain,” that run in different directions. Slice in the wrong direction, and your brisket will be chewy no matter how perfectly it was cooked.

Barrett's tip? Flip the brisket over and look at the bottom. You'll clearly see the grain and know which way to cut. The best way to slice a brisket is against the grain, not with it. That's what makes each bite fall-apart tender.

Start with the Lean Side

You don't need a specialty knife—just a sharp one. Barrett uses a basic 8-inch chef's knife to demonstrate that it's not about the gear, but rather about the technique.

Start slicing at the lean end of the brisket, cutting across the grain in clean, even strokes. This section tends to be firmer, so slicing thin helps make each bite easier to chew. A good slice here should pull apart easily with just your fingers.

Stop and Separate the Two Muscles

Midway through the brisket, the direction of the grain changes. That's your cue to stop. Identify where the two muscles meet and slice straight down to separate them. This gives you a clean line to work from on the fatty end, where the grain now runs a different direction.

Don't skip this step—it's what keeps the next round of slices just as tender as the first.

Slice the Fatty End Against the Grain

Now that you've separated the point, take a second to spot the new grain direction—it usually runs across the width of the cut. Rotate as needed, then begin slicing again, using the same even pressure and cutting against the grain. 

This is the key to mastering how to slice brisket against the grain for the most tender, flavorful bites. The fatty end has more marbling and a softer texture, so thinner slices help hold everything together while showing off all that juicy bark and smoke ring.

Take a Moment to Enjoy the Results

Once it's sliced, you'll see the payoff: tender brisket with perfect texture and no wasted effort. Barrett finishes his demonstration by grabbing a slice, dropping it onto white bread, and heading for lunch—simple and classic.

Slicing brisket doesn't need to be complicated, but it does require intention. When you cut it right, you get the most out of every ounce you smoke.