Originally Posted by mbshop
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.