Getting your BBQ ready for the holidays means more than just slow smoking it to tender perfection - how you slice it matters just as much. The right cut ensures every piece is juicy, tender, and easy to share with family and friends. 

At City Barbeque, we’ve perfected our brisket technique over years of smoking and serving, and we’re excited to share that expertise with you this season. 

Know Your Brisket 

A whole brisket includes two distinct muscles: the flat and the point. The flat is leaner and slices beautifully into uniform pieces, while the point is richer with marbling and delivers those melt-in-your-mouth bites everyone loves.  

Why We Flip Before Cutting 

As you carve, you’ll notice the grain of the meat changes between the flat and the point. Since great slicing always means cutting against the grain for tenderness, we flip the brisket mid-process so each cut is perfectly aligned for maximum texture and flavor. 

Quick Cutting Pointers

• Let it rest. Rest your brisket before slicing so the juices redistribute and stay locked into the meat. 
• Sharp knife only. A long, sharp slicing knife lets you glide through the meat without tearing it. 
• Slice the flat first. With the flat resting fat-side up, cut thin, even slices against the grain. 
• Rotate for the point. Once you hit the junction where the grain changes, rotate or flip the brisket so your knife still goes against the grain for those rich point slices. 

Want to see the full process? Our Senior Director of Culinary, Jess Bograd & Founder Rick Malir walk through the full process here.