I save the drippings from the brisket cook. Cool the drippings and remove the fat. I have cuttings left from the slicing of he brisket and pieces that cannot be served as sliced brisket. The pieces and some juice are reheated and pulled apart. I don't cut into cubes just leave as they come off the brisket. What ever size they are is what they are. They do fall apart, so I don't worry about size. The best part is the drippings from the cook. I has a really great beefy flavor.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro