How to Slice Brisket Like a Pitmaster

How to Slice Brisket Like a Pitmaster

You’ve smoked your brisket to perfection — now don’t let all that effort go to waste with a bad slice! Slicing brisket properly makes all the difference in flavor, tenderness, and presentation.

The Basics:

Let It Rest

• After removing your brisket from the smoker, let it rest for at least 90 minutes, wrapped with foil or butcher paper. This critical step allows the juices to redistribute, keeping every slice moist and flavorful.

• For best results, rest your brisket for a couple of hours at around 140°F in a warming oven, insulated cooler, or holding cabinet. That’s the method used by many of the top BBQ joints in Texas — and it makes a big difference.

• Use a long slicing knife: A 10–12” slicer or carving knife works best. Always use smooth, deliberate strokes — no sawing.

Know the Two Cuts:

• The Flat: Leaner and more uniform. Slices should be against the grain, about ¼ inch thick.

• The Point: Richer and fattier. Turn it about 90°, then slice across the grain the same way.

Pro Tips:

• Start with the flat, then separate the point.

• If you're not sure where the grain runs, slice a small corner to check.

• Want Texas-style burnt ends? Cube the point and toss back in the smoker with some sauce.

Final Thought:

Great brisket deserves a great slice. Practice makes perfect — and with 44 Farms brisket, you’re already starting with the best.