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Thread of What You've Eaten, Cooked and/or Drunk Lately

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AuTX Buckeye said:
View attachment 27973 View attachment 27974

Yeah my cutting technique needs more practice... but man it was great
Click to expand...

Just a hunch, but I'd go serrated for the same reason you do it with bread: to cut through the crusty exterior without smashing the soft interior from downward pressure. That being said, the slices look absolutely fine from my perspective.
 
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ORD_Buckeye said:
Just a hunch, but I'd go serrated for the same reason you do it with bread: to cut through the crusty exterior without smashing the soft interior from downward pressure. That being said, the slices look absolutely fine from my perspective.
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Yup.. that’s exactly what i used. I was more referring to slicing against the the grain etc.. that you’re supposed to do with brisket. its such a same i’ll have to keep practicing:)
 
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AuTX Buckeye said:
Yup.. that’s exactly what i used. I was more referring to slicing against the the grain etc.. that you’re supposed to do with brisket. its such a same i’ll have to keep practicing:)
Click to expand...
I've had some pretty special smoked chuck roast if you want to practice for half the cost. I can't reliably get good brisket in NH backwoods grocery stores.
 
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