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Transfer it to a cutting board. Slice the brisket against the grain, starting from the flat section and working toward the point. Aim for slices that are 1/4 to 1/2 inch thick.

Sliced against the grain to maximize tenderness, each piece offers the perfect balance of juiciness, smokiness, and that complex flavor that only develops through patient, low-temperature cooking.

Unless you cook it regularly, you may not know how to cut brisket. You’ll need to understand how to tell the flat from the point, how to trim the fat, and how to cut against the grain when ...

This recipe for Barbecued Brisket and Burnt Ends yields intensely smoky meat and the crispy bits known as burnt ends, served with Kansas City-style barbecue sauce.

How to identify the grain of a steak The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly ...

Cutting meat against the grain shortens the length of the muscle fibers for a more tender bite. Here’s how to identify the direction of the grain before or after cooking your steak.

Cookbook author and celebrity chef Jamie Geller shares her recipe for brisket and discusses some of the modern Rosh Hashanah food trends for the upcoming holiday.