August 16, 2024

Black’s Barbecue Tips for Slicing Brisket and Ribs

Black's Barbecue shares advice on how to slice brisket and ribs like a pro.

Black’s Barbecue Tips for Slicing Brisket and Ribs

One of the most common mistakes novice barbecuers make is slicing their meat the wrong way, resulting in tough, stringy slices that are difficult to eat. After spending hours smoking your ribs or brisket — not to mention the cost of quality meat—the last thing you want to do is ruin it by cutting it incorrectly. Proper slicing is key to maintaining the tenderness and flavor of your barbecue, ensuring that every bite melts in your mouth.

In this episode, Barrett Black walks you through step-by-step instructions for how to slice brisket and ribs, including using the correct knife, helping you make the most of your smoked meats. 

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Why Correctly Slicing Brisket & Ribs Matters

Slicing your ribs and brisket the right way isn’t just about aesthetics — it has a significant impact on the texture and overall enjoyment of your barbecue. Slicing meat against the grain shortens the muscle fibers, resulting in tender, easy-to-chew meat. On the other hand, slicing with the grain leaves the muscle fibers intact, which can make the meat tough and difficult to eat.

“It’s going to be very stringy if you cut the wrong way,” said fourth-generation pitmaster Barrett Black. “It looks like shoelaces or rubber bands.”

In addition to improving the texture, proper slicing also enhances the presentation. When your ribs and brisket are sliced evenly and neatly, they showcase the beautiful bark and juicy interior, making your barbecue even more visually appealing.

How to Slice Ribs: A Step-by-Step Meat Slicing Guide

Ribs are a barbecue favorite, but slicing them correctly can be tricky. If you cut too close to the bone or slice in the wrong direction, you can tear the meat or lose the tender, juicy texture you’ve worked so hard to achieve. Follow these tips from Barrett Black to ensure your ribs come out perfectly every time.

Rib Tips:

  • Position the Bones: Always start by orienting the ribs with the bones pointing away from you. This positioning makes it easier to see the spaces between the bones and gives you more control when slicing.
  • Use a Sharp Knife: A sharp meat slicing knife is essential for slicing ribs cleanly. Make sure your knife has a fine tip, which will help you cut between the bones without tearing the meat.
  • Start Between the Bones: Insert the knife between the bones, keeping the handle elevated. This angle helps you slice through the meat cleanly and avoids damaging the bone.
  • Follow the Natural Curve: Ribs have a natural curve, and your cuts should follow that curve. By doing so, you’ll create consistent, even slices that not only look great but are also easier to eat.

By mastering these simple techniques, you’ll ensure your ribs are sliced perfectly, showcasing the tender, fall-off-the-bone texture that barbecue lovers crave.

How to Slice a Brisket: A Step-by-Step Meat Slicing Guide

Slicing brisket can be intimidating, but it’s essential to do it correctly to keep the meat tender and flavorful. Brisket is made up of two different muscles — the flat and the point — and slicing meat against the grain is important in order to avoid chewy, tough bites. Here’s how to achieve the perfect sliced brisket.

Brisket Tips:

  • Rest the Brisket: After smoking your brisket, let it rest for about 20 to 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring that it stays juicy and tender when sliced.
  • Identify the Grain: One of the most critical steps in slicing brisket is identifying the direction of the grain. Look at the bottom (non-fatty) side of the brisket to determine the grain’s direction. Slicing with the grain will result in stringy, tough meat, so always slice against the grain for tender slices.
  • Start with the Flat: Begin by slicing the flat, which is the leaner, thinner part of the brisket. Position your knife perpendicular to the grain, and make your first cut. Continue slicing across the grain in thin, even slices. Aim for slices that are about 1/4-inch to 1/2-inch thick.
  • Transition to the Point: Once you’ve finished slicing the flat, move on to the point, which is the thicker, fattier part of the brisket. The grain direction will change, so adjust your slicing accordingly.
  • Slicing the Point: Just like with the flat, start with a perpendicular cut to the grain and continue slicing across the grain in thin slices. The point has more fat, which makes the slices richer, so be mindful of consistency in your cuts to ensure every bite is balanced.

By slicing brisket correctly, you’ll be able to showcase all the hard work you’ve put into smoking it. Proper slicing ensures that your brisket remains tender and delicious, impressing your guests with every bite.

Common Mistakes to Avoid

Even experienced pitmasters can make mistakes when slicing their barbecue. Here are a few common pitfalls to avoid:

  • Not Letting the Meat Rest: Slicing your brisket or ribs too soon can cause the juices to escape, resulting in dry meat. Be patient and allow the meat to rest before slicing.
  • Using a Dull Knife: A sharp knife is essential for clean, precise cuts. Dull knives can tear the meat, making it harder to achieve perfect slices.
  • Slicing with the Grain: Always slice against the grain to keep your meat tender. Slicing with the grain results in tough, chewy bites.
  • Rushing the Process: Take your time when slicing. Rushing can lead to uneven cuts, which can negatively impact both the presentation and texture of your meat.

By avoiding these mistakes, you’ll ensure that your ribs and brisket remain tender, juicy, and flavorful.

Practice Makes Perfect

Black’s Barbecue has mastered the art of smoked meats from selecting the right cuts to seasoning to slicing. 

These helpful tips will help you learn how to slice ribs and brisket like a seasoned pitmaster. It requires practice and attention to detail. Don’t be discouraged if your first few attempts aren’t perfect — each time you slice brisket or ribs, you’ll gain more confidence and skill. Over time, you’ll be able to slice with precision, ensuring that your barbecue is as delicious as possible.

Remember, great barbecue isn’t just about the cooking process — it’s also about how you present and serve the meat. With these tips, you’ll be well on your way to mastering the art of slicing ribs and brisket, impressing your guests with both the flavor and appearance of your dishes.

So, fire up that smoker, hone your slicing skills, and get ready to serve up some mouthwatering barbecue that everyone will love!