Q&A for How to Cut a Brisket

Thinly, like half the width of your pinkie fingernail, and perpendicular to the grain, or it'll be tough.

All kinds of stuff. Worcestershire sauce. Guinness beer. A bottle of Bordeaux wine (think in the $10 range). No water, though -- the brisket will make all the liquid it needs.

If you want to make burnt ends, use the pointed end of the brisket (also known as the deckle). This particular part of the brisket comes from the cow's pectoral muscle.

Outer rib area between the rib cage and the skin. It tends to be marbled and fleshy. Best if slow roasted in a dutch oven (crock pot) or a slow cooker.

Yes, you're best option is cutting it into the flat and point, along the fat seam in the middle. However, if it's still too big, cut the point into large chunks.

Use an 8 to 10-inch (20 to 25-cm) long serrated knife. The small, sharp points will allow you to cut more of the brisket at one time.

Yes; ground brisket is a wonderful addition to regular hamburger meat.

If there's still meat on the trimmings, try throwing them in a pot of beans to flavor them while they cook.

Cut against the grain using short, back-and-forth strokes, like on a see-saw. Work your way from one side of the brisket to the other, top-to-bottom.

My favorite way to reheat any cut of beef is to use a saute pan and a half inch of liquid, beef broth with a hint of Worcestershire, get the liquid to a boil before adding the meat. This will get the internals up to temperature in a shorter period of time. I have often got thicker cuts fully reheated and only bumping the cooked temperature up one notch (med rare to medium).

You can smoke it but don't ever grill it. Brisket is a tough cut of meat and requires slow cooking at lower temperatures for the best result. Crock Pots are normally a failsafe way to accomplish this, with the added benefit of keeping moisture from escaping. For excellent flavor, nothing beats a good smoke, but be prepared! I cooked 3 briskets for my wedding and the last one hit the 26 hour mark before it was ready. Do your research especially about "the stall" if you go the smoke option. Braising is a little easier and much faster at making a good brisket too.

While yes, you can do it, be aware that your meat will not be as tender as it would be if you were to cut it against the grain.