Wtg atg

[mouscacha]

So, I realized what Alton brown said was true. Cutting against the grain on tough meats makes the chew a little easier. I made a mistake and cut half my brisket wtg. Talk about bug mistake! Beginner boo boo!

My question is, what makes an atg cut so tender? Alton said it was something about the saliva.

 

[Confuzius]

I believe it's just the alignment of the muscle fibres, picture the same cut on a piece of celery, 1/4" cut against the grain is easy to chew and eat, 1/4" cut with the grain turns into a mouthful of dental floss. Same concept.

 

[mouscacha]

Makes sense.