This was brisket week in ANSC 117, Texas Barbecue, and the emphasis was placed on teaching students about the anatomy of a brisket and how to slice them. Brisket terms such as point and flats and moist and lean were discussed, and students were shown about the proper use of large slicing knives to cut the briskets. The briskets were cooked overnight on an offset pit and were brought up to the Rosenthal Meat Center for class.
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Students were outfitted with cut-protection gloves and nitrile gloves. I showed them how to begin slicing on the flat-end of the brisket and continuing to a location about half-way the length of the brisket. The remaining portion (the point) was cut in two perpendicularly from the cut surface producing two halves. Each half was cut into 1/4-inch slices so that each piece had the bark still attached.
The students had fun slicing the briskets and were quite successful in producing great-looking slices. Everyone enjoyed eating the brisket, and I think we will have some students who will be ready to slice briskets from now on.