Quick answer Slice brisket perpendicular to the visible muscle fibers, not parallel. Separate the flat and point first because their grains run differently, then cut pencil-thick slices about 1/4 inch wide across each section’s grain after resting the meat 3 minutes. How To Cut Brisket Against The Grain: turn each section so your knife crosses
Quick answer Heat sliced brisket in a covered oven-safe dish at 300°F with a splash of broth or juices until steaming and the thickest slice reaches 165°F, about 20–30 minutes depending on thickness. Keep it covered to prevent drying. How To Reheat Sliced Brisket In Oven takes about 20 minutes at 300°F for thin slices,
Quick answer Slice brisket after resting at least 30 minutes: cut the flat against the grain into pencil-thick slices, about 1/4 inch. When you reach the point, rotate it 90 degrees and slice against its grain. Serve slices with bark intact. How To Slice A Brisket Franklin: slice the flat about 1/4 inch thick, then