The Best Kind Of Knife For Cutting Brisket

In the barbecue world, brisket is one of the most sought-after cuts of meat. According to Traeger, brisket is a cut of beef that comes from the cow's chest or breast. While barbecue often includes pork ribs (from a pig), which have a much different flavor profile than beef, brisket is tender and should be cooked low and slow.

Brisket is a fairly pricey cut of meat, though it's not as expensive as other parts of the cow, such as beef short ribs. Still, Carnivore Style reports that you can expect to pay as much as $10 per pound for this meat. 

In terms of regional barbecue, those searching for the best brisket are likely to find it in Texas. You can cook brisket at home, but you'll want to have the proper machinery — and when it comes to cutting those tender slices, you need the right kind of knife.

With brisket, how you slice it is almost as important as how it's cooked. According to BBQ Hero, a carving or slicing knife is necessary to ensure the perfect cut. Knives with a sharp, scalloped edge will help cut through thicker meat.

Properly slicing brisket makes a major difference in its tenderness and flavor. Brisket has many fat fibers, and cutting it against the grain helps slice through these fibers. In return, you're left with an easier-to-chew piece of meat because those fibers have been broken. Slicing brisket with the grain would mean those fibers weren't cut, leaving you with a piece of meat that would require more chewing, explains Traeger.

In addition to scalloped knives, BBQ Hero says carving knives, which have narrower ends, will also work. Plus, you can use a trimming knife to trim some of the fat prior to cooking.

Those brave enough to make brisket at home will need three things: the proper kitchen equipment, the best knife, and plenty of time. (The equipment required depends on the cooking method.) According to Better Homes & Gardens, there are four ways to cook brisket: oven-baked, on the stove, on the grill, or in the slow cooker.

For oven-baked brisket, you'll want to cook it in liquid for up to four hours to get it to the proper tenderness. The stovetop method will take about three hours, and the brisket is also cooked in liquid, but it sits on the stove, rather than in the oven. The slow cooker brisket method can take up to 12 hours on low or six hours on high, and it's cooked in liquid alongside vegetables. Finally, the grill method requires wood chips, which are used to infuse a smoky flavor into the meat. Smoking the brisket will take up to five hours.

In all methods, slicing remains the same — cut against the grain. MasterClass says to cut point slices about 3/8-inch thick, while flat slices should be around the 1/4-inch mark.