Brisket Slicing SOP

1. Remove brisket from smoker only when probe tender (internal temp 200–205°F, probe slides in with no resistance)
2. Rest brisket a minimum of 1 hour before slicing — wrapped in butcher paper, held in warmer
3. Separate the flat from the point by following the fat layer
4. Do NOT trim initially — trimming occurs when separating the point; expose the point when trimming the top side
5. Slice flat against the grain at approximately ¼ inch
6. Slice or chop point separately — point meat is richer and slightly different texture
7. Slice to order when possible — pre-sliced brisket loses moisture
8. Serve with sauce on the side unless customer requests otherwise