Just realized I was slicing brisket with the grain for 5 years

Sunday I had my brother in law over to help with a 14 pound packer. He watched me cut the first few slices and just said, "you know that's backwards, right?" I always thought the long fibers meant you cut against the point of the fork. Turns out I had it flipped the entire time. Now I'm wondering how many dry slabs I served to people who were too polite to say anything. Anyone else have a basic technique moment that hit them this late?

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christopher_singh922d ago

Man, five years of slicing it backwards and nobody said a word until now? That’s brutal, but at least you finally got it right.