Let's start with some good news - when it comes to serving a brisket chopped vs sliced, there is no wrong decision! As long as you cook it properly, you'll be serving a delicious brisket no matter how you cut it.
In the graphic below, I've summed up the information you'll need to choose and execute the best option for your tastes, budget, and event. In the rest of the article, I'll expand on each of these.
When is chopping better than slicing a brisket?
The choice to chop or slice is entirely up to you. However, there are a couple reasons you may prefer the chopped version of brisket:
- Chopped brisket goes much farther - almost twice as far as sliced brisket
- Chopped is usually preferable for brisket sandwiches or tacos
- Chopped is more common to pair with barbecue sauce
- If you braised your brisket it a slow cooker or oven, it may be a little difficult to get slices to hold together
When is slicing better than chopping a brisket?
Again, totally personal preference. This is the main time I'd consider sliced brisket over chopped:
- Sliced is a more popular choice for a formal dinner, holidays, or special occasions like Passover, Rosh Hashanah, Christmas, or Easter. It just looks a little fancier.
What is beef brisket? (Which part of cow?)
The word Brisket originates from a Middle English word, "brusket" and there's debate about whether it means "breast" or "cartilage". Whichever is correct etymologically, both are true.
If you look at the diagram below, you'll see the 8 primal cuts in a beef. The brisket is the large cut of meat obtained from the breast area of a cow. Positioned between its forelegs, this portion of the cow is in frequent motion, creating tough, resilient muscle fibers and cartilage.
Although brisket is a tough cut of meat, that's not all bad! As you slowly cook the brisket in low heat, the cartilage melts into gelatin, turning this tough meat into a tender, juicy treat.
P.S. A slow cooking process is essential to a successful brisket, but there's lots of methods to achieve this. Here are complete instructions for perfectly cooking a brisket in the oven or slow cooker.
Flat Cut vs. Point Cut
Although the brisket is one cut, it's a little more complicated than that. The brisket is actually divided into two parts - the flat (or first cut) and the point (or second cut). Together, the whole brisket is called a "whole packer brisket".
Which cut is better is really just a matter of personal preference. However, the decision to chop or slice is, to some extent, determined by the choice of cut. Here are the main differences between each cut:
Best cut for sliced brisket: Flat Cut
The flat (or first cut) is the better option for slicing
- Just like the name, the flat cut is... well, the flat part of the brisket. This shape lends itself to slicing.
- Likewise, the flat is a leaner cut of meat to the point. It tends to have more connective tissue and less fat. This makes for attractive, uniform slices
Best cut for chopped brisket: Point Cut
The point cut (or first cut) is the better cut of brisket for chopping
- The point cut tends to have an irregular shape, which is more difficult to slice nicely
- The point tends to be well-marbled with a high fat content. This is wonderful for flavor, but not so good for presentation
Best temperature for sliced or chopped brisket
Whether slicing or chopping the brisket, and whatever method of cooking you choose, the ideal internal temperature for cooked brisket is the same:
- Brisket is done between 195 and 203 degrees.
- If you don't have a thermometer, no worries! The important thing is that the meat is tender and offers no resistance when slicing. So a great way to judge if the brisket is done is simply to put two forks into the brisket and pull them a part. If its difficult to either insert the forks or to pull them apart from each other, the brisket is still too tough and needs to continue to cook.
How long to rest brisket
The answer to this question is the same whether you are slicing or chopping the brisket.
- In short, for best results resting the brisket is absolutely essential. You want the
- Whether you're slicing or chopping a brisket, you want to let it rest for a minimum of one hour
- If you so choose, you can even refrigerate the brisket overnight, then gently reheat it the next day before chopping or slicing.
- It's more important to thoroughly rest the brisket if you're slicing.
Cooking methods: Sliced vs. Chopped Brisket
I've been saying this throughout the post, but I'll remind you now that brisket is delicious - period! You can't cook it "wrong" for slicing or chopping. The following are just general guidelines, but really - do what works for you, your timing, kitchen equipment, and budget.
- In general, it tends to be easier to slice a smoked brisket
- Brisket braised in the slow cooker or oven tends to lend itself to chopping (or shredding.)
- But remember - slicing or chopping is possible with any method of cooking.
Tips on the best way to SLICE brisket
As long as the the brisket is properly cooked, slicing the brisket is as easy as 1-2-3. Nothing to worry about whatsoever.
- If you cooked the entire brisket (whole packer), start with the flat
- This video from MadScientistBBQ is a perfect visual of the instructions below
- If you have a whole packer, start with the flat end of the brisket
Equipment needed to slice brisket
- It's a little messy to slice or chop a brisket, so you'll need a large cutting board. Consider using one with a rim around the edges to gather juices.
- There are different opinions on which type of knife is best. Truthfully, it doesn't matter much, as long as its a very sharp slicing knife. You can get a meat knife, but I don't personally prefer to have such specialized equipment in my kitchen.
Slicing a flat brisket
- Slice the end points off. These are nice triangles at either end of the flat. (Just one if the point is still attached.) Cut off enough that the first regular slice will be about 2.5-3 inches long.
- Cut the end points into 3 or 4 small chunks. (Good luck resisting the urge to snack on them!)
- Cut the flat against the direction of the grain. This is the number one, most essential tip for properly cutting a brisket!
Slicing the point cut brisket
- Because the point cut has two layers of muscle with a layer of fat in between, you'll especially need a sharp knife here, as the meat can become a little unstable as the two layers slip and slide against each other.
- When you get to where the flat and point come together, the direction of the grain will change
- Turn the brisket at a 90-degree angle towards yourself
- You'll probably see a fairly large layer of fat on the right. Cut that off. Personally, I would eat it, but most find that unappetizing and choose to throw it away.
- Cut slices against the grain until you're about an inch or two away from the end.
- With that last chunk, sometimes referred to as the "burnt ends", cut into bite-sized pieces, just like you did with the end point of the flat brisket.
How wide should you slice a brisket
- Really, it's a matter of preference. Don't worry about this too much!
- If you accidentally overdid your brisket a tad, make thick slices.
- If you're trying to stretch your brisket across a big crowd, create thin slices.
- A good rule of thumb is to slice as thick as a #2 pencil.
- But really, once again - it's up to you - no wrong choices here!
Tips on the best way to CHOP brisket
As long as the the brisket is properly cooked, slicing the brisket is as easy as 1-2-3. Nothing to worry about whatsoever.
- If you cooked the entire brisket (whole packer), start with the flat
- For a great visual on chopping brisket, watch this video from The Smoking Beard
- When chopping, you don't have to worry about the grain
- Cut the flat part first and put it on the bottom of the container where the juices/fat of the point can keep the flat moist
Equipment needed to chop brisket
- Choose a heavy cutting board, possibly a wood cutting board that can withstand the chopping.
- With chopping, you also may want to consider using a board with a rim around the edges to gather juices, especially the brisket is hot.
- For chopping, a heavier knife can work for you, as the weight will start to shred the meat as you chop.
Chopping a flat brisket
- Take your knife and just start chopping, working your way from one end of the flat to the other. It's not important to cut all the way through the meat and its definitely not important to make uniform slices.
- Turn the piece of meat OR the board and just keep chopping, about 90 degrees from the direction you were chopping in before.
- Turn to another angle and continue chopping.
- If you're not cutting through to the bottom, use tongs to flip the brisket over and do the same thing.
- Continue with this method until the meat is completely apart in chopped bites/shreds.
Chopping the point cut brisket
- Exact same way as the flat! Just keep chopping!
Serving Guide
How much to serve per person - chopped vs. sliced
- Chopped brisket can feed up to twice as many people as sliced brisket
- In general, buy about 8oz per person for sliced and 5oz per person for chopped
- For more information, check out this section on How Much Brisket to Serve a Crowd
Which is the better choice for a large crowd?
- Chopped brisket is the better choice for a large crowd, as it goes almost twice as far.
Best recipes for chopped brisket
Double Smoked Chopped Brisket from Smoking-Meat.com
Crock Pot Brisket Sandwiches from A Spicy Perspective
Cowboy Brisket Casserole from The Tiptoe Fairy
Best recipes for sliced brisket
Jewish Brisket from 7 Grandmothers from Marissa of The Storied Recipe
Slow Cooker BBQ Brisket from Recipe Tin Eats
Beef Brisket in the Oven from Will Cook for Smiles
Side dishes to serve with brisket
See 57 Sides to Serve with Jewish Brisket for Any Holiday, which includes information on which dishes are Kosher for Passover
Also see What to Serve with Christmas Brisket Source
What to do with leftover brisket
12 amazing ideas here from Smoked BBQ
Can you buy sliced or chopped brisket?
Yes! You can buy both in stores, restaurants, and online.
Sliced Brisket
- Buy thinly sliced/shaved brisket in the deli department or packaged meat aisle of most grocery stores
- Food and Wine has released this list of places to find sliced brisket online
Chopped Brisket
- Chopped brisket is a little more difficult to find online or in stores.
- You'll need to either buy sliced and chop it from there or make your own!
Would love to hear from you!