Here are the two sections. Notice that the flat is kind of kite-shaped. To slice, start at a corner and cut off a triangle. Continue cutting on an angle against the grain. Most of you know that we must cut against the grain, but what does that mean? Here is a piece trimmed of fat and bark. Notice the grain of the meat running vertically.
Tuesday, October 27, 2009
Halloween Week Barbecue 101: Carving a Brisket (can be scary).
Roll call! Class is in session. Today, in honor of Halloween week, we are tackling the sometimes daunting and even scaaaary task of carving a whole brisket. The challenge with carving this 8-14 pound hunk of meat lies in the fact that there are two parts to a brisket, the flat and the deckle (also called the plate and the point), and the grains of these two parts run in different directions. Below is a whole brisket. Notice the curve of the deckle sitting on top of a flat part under it.