Trim excess hard fat to about 1/4 inch thickness
Remove the brisket flat from the point if the point is attached by separating along the fat seam
Separate the flat by cutting along the natural connective tissue to free it from the point
Locate the grain in the flat and identify the direction it runs
Slice the flat across the grain into portions about 1/4 to 1/2 inch thick
Leave the point whole or separate it into smaller sections if desired
Slice the point across the grain into portions about 1/4 to 1/2 inch thick
If the brisket is cooked, rest it 20 to 45 minutes before cutting
Use a sharp carving knife and keep slices even
Cut against the grain for tenderness
If you want uniform portions, use a cutting guide or measure first
Separate any remaining thick fat pockets and trim them before slicing