You've done the hard part—slow-smoked the brisket, nailed the dry rub, and let it rest. Now it’s time for the final act: the slice. And believe it or not, this might be the most important part of the whole BBQ process.
The way you slice meat can change everything—from the texture and flavor to how it presents on the plate. Get it right, and you’ll feel like a certified pitmaster.
Here’s how.
1. Always Let Meat Rest
It’s tempting to dive right in, but patience pays off. Letting your meat rest helps the juices redistribute, keeping it moist and tender when you cut.
2. Slice Against the Grain
This is BBQ 101. Cutting against the grain shortens the muscle fibers, making each bite easier to chew and more flavorful. Look closely before you slice—those fine lines are your guide.
3. Use the Right Knife
A chef’s knife or utility blade can work in a pinch, but if you’re slicing brisket, ribs, or pork shoulder? You need a long, sharp, balanced blade that can glide through meat without shredding it.
Onyx II Damascus Steel 12" Slicer
Shop Now
Forged with 67 layers of Japanese Damascus steel and a Hitachi SLD core, this slicer is the definition of precision. Perfect for brisket, tri-tip, or smoked turkey.
-
Blade Length: 12 inches
-
Width: 1.77 inches
-
Thickness: 0.8 mm
-
Handle: Fortified black G10
-
Best For: Long, clean meat slices
Grizzly Series 12" Scimitar Slicer
Shop Now
This pitmaster-approved scimitar blade is curved for powerful slicing action, letting you carve ribs or pork roasts in a single fluid motion.
-
Blade Length: 12 inches
-
Width: 1.7 inches
-
Thickness: 0.3 mm
-
Handle: Rosewood with TCG metal bolster
-
Best For: Brisket, large roasts, BBQ competitions
Dynasty Series 12" Slicer
Shop Now
With its razor-sharp AUS-10 core and elegant rosewood handle, this slicer is your go-to for clean presentation and effortless cuts.
-
Blade Length: 12.1 inches
-
Width: 1.4 inches
-
Thickness: 0.1 inch
-
Handle: Carbonized rosewood
-
Best For: Brisket, ham, slicing to impress
Bonus Tips
-
Keep a damp towel under your cutting board to prevent slipping.
-
Use long, smooth strokes, not a sawing motion. Let the blade do the work.
-
Keep your knives sharp—a dull knife is more dangerous and much less effective.
Slicing meat isn’t just a final step—it’s a signature. When done right, it shows you know your craft. So the next time you're about to serve that masterpiece off the smoker, make sure you’ve got the tools and technique to slice like a pitmaster.
