Tore a brisket by cutting against the grain.

Ever make that mistake? A chalk line on the grain fixes it.

3 comments

3 Comments

I always just winged it and hoped for the best when slicing brisket. That chalk line trick completely changed my approach for the better. Now I never skip marking the grain first.

paigekelly14d ago

Oh man, that reminds me of the time I tried to trim a pork shoulder WITHOUT watching a video first. I ended up cutting with the grain the entire time and wondered why it was so tough. My family still gives me grief about that "pulled pork that needed a steak knife.

the_michael12d ago

Wait, you used to just wing it when slicing a whole brisket? That's wild. I could never risk that much meat.