When slicing a whole brisket or turkey breast you always want to make sure to cut against the grain to ensure maximum tenderness. The brisket is composed of two muscles so you must cut the lean in one direction and the moist in the opposite direction. Take the small end of the brisket and align the knife to create a triangle from the tip. Continue cutting 1/4” slices until you reach the moist end of the brisket, then turn the remaining piece 90º to cut in the opposite direction.