Is it better to cut meat before or after cooking?

Chef's answer
If you want to get a good crust on each piece, cutting it first would make sense. If you want to have a medium rare cook throughout, cutting it after would make sense. ... To do this, cut before cooking. Cooking larger pieces will allow you to seer the outside while keeping the inside rarer..
Frequently asked Questions 🎓
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Ripsaws are used for cutting wood with the grain, crosscut saws for cutting across the grain. The main difference between the saws is in the way the teeth are ground..
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If you do cut with the grain of the steak, you will often find the meat more gamey and tougher to chew. The reason? It is because the long muscle fibers remain intact and haven't been cut. Cutting against the grain breaks up the muscle fibers making the steak much more tender.
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about 5 to 7 minutesSteak needs to rest for about 5 to 7 minutes before you serve it. This has nothing to do with the steak being tired and everything to do with wanting it to be as juicy as possible.
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If you plan on digging in as soon as possible, it should be allowed to rest for one hour. On the other hand, if you've smoked the brisket with the intention of enjoying it at a later date, we would recommend waiting about two hours before shredding or slicing the meat.
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How to Check Your Steak's Temperature Without a Thermometer
  • Raw. Feel the palm of your hand, just below your thumb. ...
  • Rare. Now bring your thumb to your pointer finger, and touch that same part of your palm again. ...
  • Medium-Rare. Touch your thumb to your middle finger. ...
  • Medium. Move your thumb to your ring finger. ...
  • Well-Done. Now touch your thumb to your pinky.
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    As a brisket must is cooked low and slow for many hours, cutting the brisket in half will not only cut down the required cooking time, but will also allow you to monitor its internal temperature much easier than you would with a whole packer.
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    Keeping the Brisket Moist The first step in this process is going to be to make sure that you wrap the brisket up as tightly as you can in the foil, without puncturing any holes in the foil itself. This will help it retain the heat, which also helps retain the moisture inside the meat.
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