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hello everybody iamp;#39;m mike black with terry blackamp;#39;s barbecue and iamp;#39;m going to show you how to cut a brisket in 60 seconds we use a serrated knife but if you donamp;#39;t feel comfortable with a serrated knife or donamp;#39;t have a serrated knife you can use any knife of your choosing so here weamp;#39;re going to open up the brisket and weamp;#39;re going to have a lean side and a moist side the point in the flat weamp;#39;re going to start by cutting our lean slices each slice is going to be the width of about a pencil now the grain of a brisket changes you find the hump you rotate the brisket and that first slice is going to be what we refer to as the burnt end here in texas weamp;#39;re going to dice this slice up itamp;#39;s a nice piece of black gold as we start cutting our moist slices theyamp;#39;re going to be the width of about your make sure to use a sawing motion as youamp;#39;re cutting to the brisket you donamp;#39;t want to mash do
