When the brisket is done and you are ready to serve it you will need to carve it. This is done by cutting off the fat cap and removing the layer of fat that runs down the middle of the brisket. You really need a good carving knife to do this effectively. You typically end up with two pieces of meat once you have removed the fat. Stack them back up and carve into slices against the grain of the meat (this makes it easier to eat). Start at the thin end and work your way back along the brisket making long thins (1/4 inch slices). Be careful carving your brisket. How food looks to the person doing the eating is very important to how they think it tastes. Remember presentation is a big part of the project.
You may have noticed that I didn’t say anything about barbecue sauce yet. This is because a brisket doesn’t need sauce. Go ahead and try a piece while you are carving. If you have followed these steps you should have a great brisket. If you like barbecue sauce on your brisket then you will want it on the table when you eat. Never add sauce to a brisket while it is smoking or before you serve it. Traditional barbecue comes with sauce on the side.
A very good idea is to write down everything you do as you do it. A brisket log book is a great way to improve your brisket. Keep track of times and temperatures as well as the full list of ingredients you use in any marinade, rub or baste. Then write down your impressions of how it turned out. Too much garlic? You’ll know exactly what to do next time, because the next step is to do it all again. Repeated tries at the perfect brisket is the true secret of barbecue.