Joe Yim is a barbecue enthusiast from Chicago who moved to Texas to hone his craft at storied spots like Terry Black&#39;s, Truth BBQ, and Michelin-starred LeRoy &amp; Lewis. Today, Joe is a barbecue restaurant consultant, and he publishes educational barbecue videos on his YouTube channel, Knox Ave BBQ.

Joe Yim

Once you’ve <a href="chefsteps.com/activities/how-to-trim-brisket-bbq">trimmed</a>, seasoned, smoked, <a href="chefsteps.com/activities/how-to-wrap-bbq-brisket">wrapped</a>, and rested your <a href="chefsteps.com/activities/ultimate-smoked-bbq-brisket">barbecue brisket</a>, it’s time to slice it.Just like every other technique associated with producing Texas-style barbecue brisket, the method for slicing it up is tailor-made to the preparation, designed to minimize waste and ensure that every slice that comes off the brisket has structural integrity and is surrounded by a continuous layer of undamaged bark.We asked Joe Yim of Knox Ave BBQ to show us how it’s done. Grab your serrated bread knife and your perfectly cooked brisket, and let’s get into it.

How to Slice Barbecue Brisket Like a Pro