You’ve spent twelve, fourteen, or maybe even sixteen hours tending to the fire. You’ve managed the blue smoke, monitored the internal temperature, and patiently waited through "the stall." Now, a beautiful, dark-crusted, jiggly smoked brisket sits on your cutting board. The aroma is incredible, but don’t let hunger rush you. The final step—cutting brisket—is arguably the most critical part of the entire process.
At Abbey’s Real Texas BBQ in San Diego, we’ve been slicing legendary beef brisket since 1982. We believe that the way you handle the knife is just as important as the wood you burn. Even a perfectly cooked brisket can become tough and chewy if sliced incorrectly. In this guide, we’re sharing the trade secrets we use every day at our Miramar Road pits to ensure every slice is a "melt-in-your-mouth" masterpiece.
Before you pick up your knife, you have to understand what you are working with. A whole "packer" brisket is actually composed of two distinct muscles that overlap: The Flat and The Point. The challenge of cutting brisket lies in the fact that these two muscles are stacked on top of each other with a layer of fat (the "fat vein") in between. Because the muscle fibers run in different directions, you cannot simply slice from one end to the other and expect consistent results.
You wouldn't use a butter knife to chop wood, and you shouldn't use a standard chef's knife for cutting brisket. To get those clean, aerodynamic slices you see on our BBQ Menu, you need the right gear:
We cannot emphasize this enough: Let the brisket rest. When you take a beef brisket off the smoker, the juices are agitated. If you slice it immediately, those juices will run out onto the board, leaving you with dry meat. At Abbey's, we recommend a rest time of at least 1 to 2 hours in an insulated cooler or a warm oven set to 150°F. Aim for an internal temperature of around 140°F to 150°F before the first cut.
The #1 rule of cutting brisket is: Always slice against the grain. Muscle fibers are like a bundle of rubber bands. If you cut with the grain, your teeth have to work through the entire fiber. If you cut against (perpendicular to) the grain, you are shortening those fibers, making the meat tender. 🌵 Pitmaster Tip: Before you rub the meat, notch a small corner off the flat to show which way the grain runs for later!
Start with the flat. Position the brisket with the lean end facing your knife hand. Slice off the very tip to create a flat surface, then begin your slices. Aim for the thickness of a #2 pencil (roughly 1/4 inch). Once you reach the middle of the brisket where it starts to get thicker, you are hitting the "Point."
Because the grain direction changes here, you should either rotate the meat 90 degrees or separate the two muscles entirely. At Abbey’s Real Texas BBQ, we often separate them to create our legendary "Burnt Ends" from the fatty point, while keeping the lean slices consistent from the flat.
If you’re craving world-class beef brisket but don’t have the time to manage a 16-hour smoke, let us handle the fire. You can view our full selection and Order Online here.
Don't panic! Your brisket will still taste great. To fix it for the remaining meat, simply rotate your brisket 90 degrees and start your next slice. You can chop up the "wrongly cut" pieces for brisket tacos or chili.
Ensure your knife is razor-sharp. A dull knife will "grab" the bark and pull it away from the meat. Also, ensure your smoked brisket has rested sufficiently so the bark has set and adhered to the fat cap.
Absolutely! We specialize in BBQ Catering in San Diego. Whether it's a corporate event on Miramar Road or a family gathering, our brisket is sliced to order to ensure maximum freshness for your guests.
Don't settle for mediocre BBQ. Come taste the difference that 40+ years of tradition makes. We are conveniently located in San Diego and ready to serve you the best Texas brisket west of the Sabine River. Our pitmasters are ready to show you how real cutting brisket is done.
Abbey’s Real Texas BBQ
6904 Miramar Road
San Diego, CA 92121
🌵 Now Open 7 Days a Week: 11am – 9pm
Whether you are learning how to cut a brisket at home or joining us at our table, we wish you a smoky and delicious meal! 🍖🔥
