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How to cut your Brisket to get those PERFECT slices ➡️ Start by slicing the brisket in half, separating the point from the flat. Then slice the flat across the grain in 1/4" slices (thicker if the brisket is over cooked and thinner if it's undercooked). Then spin the point and cut the other way after removing the deckle fat. When cutting the point you can cut into 1/2" slices. Enjoy! #brisket #pitmaster #gmgnation #greenmountaingrills #bbq #pelletgrill #brisketslice #bbqtips | Green Mountain Gri
214.4K viewsDec 11, 2022
FacebookGreen Mountain Grills
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Today we are trimming this 17 lb prime brisket. I cut off the mohawk. And some loose bits of fat on the top. I cut off the thinnest corner of the flat, anything under an inch thick will dry out while smoking. Then I clean up both long sides. And round off the other flat corner. I shave off the deckle fat to be level with the flat muscle. I remove the fat globs from the flat, because I want my rub to be directly on the meat and not that fat. I remove the fat chunk near the end of the mohawk. I th
182.8K viewsDec 22, 2024
FacebookBackyahd BBQ
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