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-   -   Chopped/Sliced Brisket (https://www.bbq-brethren.com/forum/showthread.php?t=46686)

BFoster 07-28-2008 09:27 PM

Chopped/Sliced Brisket
 
In my life I've never considered chopped brisket except when it came to ends. I've had a situation arise where I own a kitchen in Missouri and cost per pound of brisket is coming into my attention and getting good even cuts of that thru the point is an exception.

I'm only serving 3 days a week (Thursday, Friday and Saturday) and it's not always to my perogative to just serve sliced. The menu I'm serving is very menial...it's Pulled pork sandwich, sliced brisket, beans, coleslaw and potato salad. This is on top of the appetizers. I have a regular corporate job, didn't advertise and sold 30 plates the first day, 70 the next and close to 100 on Saturday.

The other thing I have to consider is that my daughter will be with me for the school year, I'm a rare exception....she lives here with me during school (dang! 7th grade!). I have no family here, she'll be my help. :-)

Here's my real question, I'm not bitching...I promise. I wanted to just make things across the board and serve sandwiches....pulled pork, brisket...etc. Is it acceptible to just chop the whole brisket for sandwiches?


-Brian

thillin 07-28-2008 10:19 PM

Quote:

Originally Posted by BFoster (Post 697773)
Is it acceptible to just chop the whole brisket for sandwiches?

Sure. The flat might have a different texture. Try one out and see what you think. Might seperate the point when the flat is done, and cook the point a little longer. Get a big cutting board and 2 cleavers and chop away. If you like it, serve it, if not offer sliced and chopped.

BFoster 07-28-2008 10:28 PM

Quote:

Originally Posted by thillin (Post 697826)
Sure. The flat might have a different texture. Try one out and see what you think. Might seperate the point when the flat is done, and cook the point a little longer. Get a big cutting board and 2 cleavers and chop away. If you like it, serve it, if not offer sliced and chopped.


I agree, I've had nothing but compliments on the brisket. I'm just trying to make it easier in a way. I've had the Summer off(just from my daughter). I just want to go all Benny Hanna on the brisket and make it quicker. :-)

I'm just trying to make sure I'm not making a huge bbq mistake and doing it wrong. Truthfully, I think it makes a wicked sandwich.

MilitantSquatter 07-28-2008 10:31 PM

As a customer I'd have no issue ordering a chopped brisket sandwich off a menu if I was looking to have brisket and that was the only option.

BBQ Grail 07-28-2008 10:33 PM

I like chopped brisket sammies...a lot.

mbshop 07-28-2008 10:33 PM

wouldn't pulling/shredding be about the same? the tips could still be chopped.

BFoster 07-28-2008 10:40 PM

Quote:

Originally Posted by mbshop (Post 697837)
wouldn't pulling/shredding be about the same? the tips could still be chopped.

Yessir, I agree. IMHO with when you buy a case of packed briskets though...it's a crap shoot how many nice slices you can get off of a given brisket. Sometimes the grain changes and sometimes you just miss the temperature by a few degrees.

I think with the time I have and the folks that have answered...I'll go with chopped for the meantime. Out of each brisket, I'll probably have about 10-12 slices that I'm very proud to serve....the rest...are wicked but not up to a standard I've been used to.


-Brian.

thillin 07-28-2008 11:03 PM

With chopped beef, you can offer it wet(sauce mixed in). Could be a way to save a brisket that is a tad dry.

BFoster 07-28-2008 11:11 PM

Quote:

Originally Posted by thillin (Post 697859)
With chopped beef, you can offer it wet(sauce mixed in). Could be a way to save a brisket that is a tad dry.

Yep, I agree....though that hasn't been the case yet. The problem I have is that I slice a bunch of nice brisket, and in the fumble from heat to table...it gets broken.

Also, I'd rather use all of the brisket, I don't mind putting burnt ends into the fridge.....I mind trying to find new recipes for the brisket I don't think is fit. I think I need to change my attitude. ;-)

dig ya!

Sledneck 07-29-2008 02:49 AM

I prefer a chopped/pulled brisket sandwich with a mix of flat & point than sliced. Burnt ends sandwich would be great as well

Smokin Gator 07-29-2008 03:19 AM

Chopped/pulled sammies are no problem in my book. For a commercial operation I think that is the way to go for the reasons you pointed out plus being able to hold the chopped/pulled with a little sauce much better/longer.

Norcoredneck 07-29-2008 04:27 AM

Chopped also makes some mean chile when it gets a little colder!

OSD 07-29-2008 05:55 AM

Quote:

Originally Posted by Sledneck (Post 697926)
I prefer a chopped/pulled brisket sandwich with a mix of flat & point than sliced. Burnt ends sandwich would be great as well

I agree:-D

CajunSmoker 07-29-2008 06:44 AM

One of the restaraunts here serves sliced or chopped brisket sandwiches. They keep a point and a flat on the cutting board and cut it as you order. Chopped gets point and sliced gets flat. Keeps everyone happy.

ZBQ 07-29-2008 07:55 AM

So which would you guys serve if you had to pick one?

Chopped or pulled?

I think pulled would be less labor intensive........maybe

Mix the flat and point or separate?

Good thread Bfoster!

I'm starting a personal chef/catering business........


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