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Finally got the hang of blade angle on brisket after 9 months
I kept hacking up the flat because I was slicing too steep, bending the grain instead of cleanly cutting it. A retired cutter at the farmers market in Nashville watched me one Saturday and pointed out I was tilting the knife toward myself. He showed me to drop the tip slightly and pull through with the heel, not the middle. Last week I did a whole 14 pounder and every slice laid flat with no shredding. You all ever have that moment where one tiny tweak fixes your biggest frustration? What was your trick?
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