Brisket Prep - what's best?

OakPit

OakPit

is Blowin Smoke!
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So as a west coast BBQ guy, brisket doesn't get its rightful respect. Because of this - I don't know what the heck I'm doing. I have cooked what looks like a KICKA$$ brisket. Now what do I do? How Do I serve it? Prepare it? I know it sounds like a dumb question, but I want to do it right...HELP!
 
just slice against the grain... some might put a light sprinkling of high quality salt & pepper, or spooning over the au jus on the slices or serving a BBQ sauce or au jus on the side (if desired).

if you want, get some white bread and pickle chips and make a kick arse sandwich.

Time permitting, cube the point, and toss back on the pit with sauce until carmelized for burnt ends. If pit is shut down, consider just tossing in foil in your oven on 350 or so).

Enjoy !!
 
Dang, I should have read your OP more carefully, you have already cooked it. Nevermind. LOL

Sorry.
 
I'm sure I'll take flak for this response, but I can take it.
I like my brisket sliced, on a white hamburger bun, a little sauce, and a healthy dollop of creamy cole slaw on it. I like my pulled porl like that too.
It's good just sliced on a plate with some collard greens and fried spuds too.
 
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