Christie Vanover, owner and pitmaster of Girls Can Grill, stresses the importance of resting your brisket: "Before cutting your brisket, make sure you let it rest for at least an hour. Wrap the smoked brisket in foil or butcher paper. Then, wrap it in plastic wrap and a towel. Place the wrapped brisket in a cooler without ice." This resting period helps the meat drippings redistribute themselves, enhancing flavor and moisture retention.
"After 1-3 hours of resting, remove the towel, plastic and foil," Vanover advised. "Find the direction of the meat grain and slice perpendicular to that. Slicing against the grain will create a better bite." She emphasizes the importance of slicing against the grain to shorten muscle fibers and achieve a more tender bite.
Vanover explains the anatomy of brisket: "The two sections of muscle that make up a brisket are called the flat and the point. The flat is the larger, leaner part, while the point is smaller, fattier, and has a non-uniform thickness. The grains on the point and flat run in different directions, which is crucial to understand when slicing.
Collection
[
|
...
]