When slicing a whole brisket or turkey breast, cut against the grain to ensure maximum tenderness.

A brisket is composed of two muscles; cut the lean section in one direction, cut the moist in the opposite direction.

Take the small end of the brisket and align the knife to create a triangle from the tip.

Cut 1/4” slices until you reach the moist end of the brisket, then turn the remaining piece 90º to cut in the opposite direction.