Brisket Slicing Instructions

Place a cooked brisket on the board, fat side up.
Start slicing at the point “A” and continue to point “X”.
Next, turn the briscket and continue slicing at the point “B”.
Follow the direction of an arrow until the piece is completely sliced.
This will prevent shredding, provide tender slices and give the best distribution of marbled and 1st cut corned beef.
An alternative method is to start slicing from point “B” towards the arrow. If a call comes in for extra lean, turn the brisket at an angle and slice a portion from point “A”.

This way, you have satisfied the “extra lean” customer without disturbing your normal distribution of marbled/1st cut corned beef.