"Gil Faver" > wrote in message
> How should the brisket be sliced?

Keep an eye out to follow the grain as it moves along the way.


> I see I can trim off gobs of fat/collagen from the outside, but at the
> point end there is a lot "on the inside". I cut that portion sideways and
> removed it, then had two pieces of meat (top and bottom) which I sliced up
> for serving. I hope you can picture what I mean. Any thoughts?

Yep, that's what I do. The muscle is joined there and is a cross grain
making it difficult to slice any other way.
--
Ed
http://pages.cthome.net/edhome/