These names reflect the two muscles that make up the brisket. To slice through the bark on the flat, saw forward and back with minimal downward pressure. Add a little more downward pressure once ...

So, if you're wondering how to trim a brisket, the key is to start by removing excess hard fat from the surface of the meat.

“With brisket,” Adamo says, “it needs to have a good rest. We like to rest ours three to four hours before service.” When it’s finally ready and you’re ready to dig in, slice it up and ...

For dinner portions, slice brisket into quarter-inch-thick slices. For sandwiches, slice as thin as possible when the meat is ...

Brisket became a standard at Shabbat and other ... While the point can be trickier to fit in your Dutch oven and slice thanks to its irregular shape, the flavor and texture imparted by the extra ...