Summary
Cutting across the grain matters more than fancy presentation. Learn the grain direction before you start, and do not rush the board work.
Brisket changes direction
The flat and point do not run the same way, so slice the flat first, then rotate the point before continuing. If you ignore that shift, the point can eat stringy.
- Find the grain before seasoning if possible.
- Use long smooth strokes instead of sawing.
- Slice only what you plan to serve right away.
Tri-tip needs a pause and a plan
Tri-tip often has two distinct grain directions. Cut the roast where the grain changes, then slice each section separately across the grain.
- Look for the grain shift near the center bend.
- Use a sharp carving knife.
- Keep slices thin for sandwiches and medium for platters.