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.

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The next day, slice the meat across the grain into half-inch-thick slices with a brisket knife, and shingle the slices in a large roasting pan. Pour the prepared gravy over the meat, being sure to ...

“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 ...

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 ...

For dinner portions, slice brisket into quarter-inch-thick slices. For sandwiches, slice as thin as possible when the meat is cold. Reheat as needed. Lucky for us, metro Detroit is known for ...