And like we said, this against the grain technique isn’t just for brisket. We don’t discriminate. Once you’ve learned in the brisket, use it on every meat, from perfectly grilled pork chops ...

Cutting meat against the grain is upheld as some of the best advice when it comes to serving steak, but is this golden rule really non-negotiable?

Cut against the grain. Hold your knife perpendicular to the knife, so that when you slice it's against the grain. Advertisement. About Our Ads; Solve the daily Crossword.

When slicing the brisket, cut perpendicular to the grain to keep the meat juicy. By Paul Kirk. Updated on May 16, 2025. Save. Rate. PRINT ... Thinly slice the brisket against the grain.

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A whole brisket averages 15 pounds, and butchers cut it in half to make it easier to sell and easier to cook. The first cut — the lower half of the brisket — is the lean piece, ...

3. Discard all but about 2 tablespoons of fat from the pan. Return the pan to medium heat and add the garlic and onions. Cook, stirring occasionally, for 5 minutes, or until they begin to soften.

One sign that a steak has been properly cut against the grain is to check the surface area of the sliced piece: If you see a vaguely diamond pattern across the plane of juicy meat, then you’re ...

Usually, we cut a piece of meat against the grain after it’s finished cooking and resting, just before serving. It’s a bit different when we’re working with our sriracha-brisket sandwiches ...