Twenty years of trimming briskets and I just learned I was cutting against the grain the whole time

A customer at my shop in Austin pointed out how chewy my prime packers were and offered to show me his method with a $20 boning knife from a garage sale, now I feel like an idiot does anyone else have a basic technique they overlooked for years?

2 comments

2 Comments

uma3063d ago

Wait, were you slicing across the little lines in the meat the whole time or cutting parallel to them?

james_martin933d ago

Ask @uma306 if the meat was tough or chewy after. That's the real test. If it was tough, you were cutting with the grain. Chewy means you were cutting against it but maybe not looking close enough. I learned this the hard way with a pork shoulder. Sliced it parallel to the lines once and it was like eating rubber bands.