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TIL I was slicing brisket against the grain the wrong way for 3 whole months at my new job
I started at a BBQ spot in Austin back in March and the pitmaster kept watching me slice, saying nothing. Last Tuesday he finally walked over, turned my cutting board 90 degrees, and pointed at the muscle lines I had been slicing straight through. I had been cutting with the grain the whole time, which is why every plate came back chewy and I couldn't figure out why. He said, "You're making shoe leather, son," and honestly he was right. Any of you ever had a boss wait weeks to correct something so basic?
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davis.noah12d ago
Wait, cutting with the grain makes it chewy, not against.
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