Best Brisket Knife: Top Picks for Perfect Slices Every Time

Find out how to slice your brisket and find the best in brisket knives at DDR BBQ Supply

Slicing Secrets: The Step That Can Make or Break Your Brisket

You've trimmed it. You've seasoned it. You've smoked it to perfection. But when it comes time to slice that beautiful brisket, even experienced pitmasters can ruin the entire cook in seconds with the wrong cut. Slicing brisket isn’t just about presentation—it’s about texture, tenderness, and maximizing every ounce of flavor you worked so hard to build. In this guide, we’ll walk you through how to slice a brisket the right way, what tools you need (yes, the knife matters), and how to handle the flat and point like a pro.

Why Slicing Brisket Properly Matters
Tools You’ll Need
The Resting Phase: Don’t Skip This
How to Identify the Grain
How to Slice the Brisket Flat
How to Slice the Brisket Point
Presentation Tips and Tricks
Common Mistakes to Avoid
Recommended Brisket Knives
FAQs
Conclusion

Why Slicing Brisket Properly Matters

Brisket is one of the toughest—and most rewarding—cuts in barbecue. It consists of two muscles (the flat and the point), each with its own grain direction and fat content. If you slice it incorrectly, you’ll end up with tough, chewy meat that falls apart in all the wrong ways. Slicing with precision preserves the structure of the meat, keeps the bark intact, and ensures every bite melts in your mouth the way it should.

Tools You’ll Need

Tool	Purpose
Brisket Slicing Knife	For smooth, clean cuts without tearing bark
Large Cutting Board	To hold the full brisket and juices
Meat Thermometer	To confirm internal temperature before slicing
Heat-Resistant BBQ Gloves	For safe handling of hot brisket

Having the right knife is more than just a nice-to-have—it’s a game changer. A good brisket knife will glide through meat without dragging or shredding. Our favorite brisket knife is found HERE.

The Resting Phase: Don’t Skip This

Before you slice a brisket, you need to let it rest—ideally for 1 to 2 hours. Resting allows the juices to redistribute through the meat so they don’t pour out the moment you cut into it. Wrap your brisket in butcher paper or foil, and place it in an insulated cooler or warming box. This step isn’t optional if you want juicy, tender slices.

How to Identify the Grain

Meat has muscle fibers that run in one direction. This is called the “grain.” The key to slicing brisket is cutting against the grain—meaning perpendicular to those fibers. This shortens them and results in tender bites. Slicing with the grain, on the other hand, leaves long fibers intact, making the meat chewier.

On the flat, the grain usually runs horizontally across the brisket. On the point, it often runs at an angle or even in a different direction entirely, which means you’ll need to reorient your slices halfway through.

How to Slice the Brisket Flat

The flat is the leaner part of the brisket. Start by placing the flat on your cutting board with the bark side up. Using your brisket knife, make smooth, even cuts across the grain. Aim for slice thickness of about 1/4 inch—just thick enough to maintain moisture but thin enough for that melt-in-your-mouth texture.

Trim off any dry or overcooked edges (known as the “brisket halo”)
Always keep the knife clean—wipe off any built-up fat or bark
Hold the meat gently with tongs or gloves to avoid pressing juices out

How to Slice the Brisket Point

The point is juicier and fattier. Once you've finished slicing the flat, turn the brisket 90 degrees to find the grain of the point. It usually runs at a different angle than the flat. For the point, you can go slightly thicker—3/8 to 1/2 inch—to accommodate the extra marbling.

Some pitmasters prefer to cube the point into burnt ends at this stage. If so, slice it into thick strips first, then cross-cut into chunks and toss them back on the smoker with sauce to caramelize.

Presentation Tips and Tricks

Once sliced, fan your brisket out slightly on the board for presentation. Use a wooden platter or metal tray for a rustic, professional look. Consider separating the flat and point slices so guests can try both. Sprinkle with finishing salt or a light touch of your favorite BBQ rub just before serving.

Common Mistakes to Avoid

Slicing too soon: You'll lose juices and texture
Using a dull or serrated knife: Causes tearing and ragged cuts
Not identifying the grain: Leads to tough, chewy bites
Inconsistent slice thickness: Ruins the eating experience

Recommended Brisket Knives

Here are a few brisket knives we recommend, all available from DDR BBQ Supply:

Mr. BBQ Carving Knife 12” Slicing Knife – Great starter knife with professional results
Dalstrong Gladiator Series Brisket Knife – Heavy-duty and precise with Granton edge
Butcher BBQ Electric Slicer – Battery Operated Knife ergonomic design

Frequently Asked Questions

How long should I rest a brisket before slicing?

At least 1 hour, preferably up to 2 hours in a wrapped and insulated environment.

Should I cut the whole brisket at once?

Only if you’re serving a crowd. If not, cut only what you need and store the rest whole to retain moisture.

How do I keep my brisket slices warm?

Place them in a foil pan and cover with foil. You can hold it in a warming box or oven at 150–170°F.

What thickness should I cut brisket slices?

1/4 inch for the flat, 3/8 to 1/2 inch for the point.

Can I use an electric knife?

You can, but they often tear bark and leave jagged cuts. A sharp slicing knife is always preferred.

Conclusion: Don’t Let the Knife Be Your Downfall

Cooking a brisket takes patience, skill, and hours of dedication. Don’t let the final step be the one that ruins it. With the right knife, proper grain awareness, and a calm, clean technique, you can serve up slices that wow your guests every time. If you're ready to upgrade your slicing game, check out our full collection of brisket knives and accessories at DDR BBQ Supply.

Need the full setup? Pair your new knife with a professional-grade cutting board , WiFi thermometer, and a Myron Mixon smoke r for a complete brisket experience.