The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-09-2012, 08:36 PM   #1
LittleDick'sBBQ
Full Fledged Farker

 
Join Date: 10-15-11
Location: Stonington, CT
Downloads: 0
Uploads: 0
Default brisket: sliced or chopped?

Greetings,

I am planning to schmoke a brisket this weekend. I usually slice it, but I'm thinking about chopping it instead (or pulling it). What do others do? What are the advantages/disadvantages to each?

Thank you,
Littler Dick
__________________
[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE]
NEW! Weber 22.5 WSM ("Oskar")
two Weber OTG 22.5s ("Fred" & "Ethel"),
Char-Griller COS
Magma 15" kettle (for the boat)
LittleDick'sBBQ is offline   Reply With Quote


Unread 10-09-2012, 08:48 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Normally, I prefer brisket sliced. But, for sandwiches, if you do a whole packer, it can be quite tasty and it a little easier to eat.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 10-09-2012, 08:50 PM   #3
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I prefer sliced unless I have to many Wobbly Pops and I let it go to long to where it is falling apart then I like chopped which almost never happens.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from:--->
Unread 10-09-2012, 09:09 PM   #4
CrackerJack from KC
Full Fledged Farker
 
CrackerJack from KC's Avatar
 
Join Date: 01-15-08
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Default

Slice the flat, cube the point,

eat, eat again the next day,

then and only then, you are you allowed to chop the twice eaten leftovers (see Nachos, Tacos, BBQ Beef, Baked Bean meat)

That's the rule in our house.
__________________
XL BGE - adopted 2/24/12
a pair of 18.5" WSMs
Weber OTG 26.75"
Traeger 070
Stoker
Worlds Fastest "Green" Thermapen

"Not a competition cook, just a guy who loves eating and cooking Q."
CrackerJack from KC is offline   Reply With Quote


Thanks from:--->
Unread 10-09-2012, 11:48 PM   #5
mytmouz
is one Smokin' Farker

 
mytmouz's Avatar
 
Join Date: 10-09-11
Location: Pelahatchie MS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by CrackerJack from KC View Post
Slice the flat, cube the point,

eat, eat again the next day,

then and only then, you are you allowed to chop the twice eaten leftovers (see Nachos, Tacos, BBQ Beef, Baked Bean meat)

That's the rule in our house.
I like this rule...
__________________
I LUV to smoke 'em...

Weber Kettle
Weber Kettle knock off
Charbroil gasser
And 2 UDS go to set ups...
mytmouz is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 07:41 AM   #6
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

If my goal is chopped or pulled beef I do chuck instead. YMMV!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 08:39 AM   #7
NickTheGreat
is one Smokin' Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

Normally I slice it all and chopped the slices for my leftover creations. My last one, I sliced about half and pulled the rest. The pulled stuff was delicious and almost worked better for the leftovers.
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 10:20 AM   #8
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

My question would be - will you serve it on a bun or plate? If on a bun, chopped; if on a plate, sliced.
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 10:27 AM   #9
qnbiker
is one Smokin' Farker
 
Join Date: 05-05-10
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

I always slice the flat, cube the point for burnt ends. Never pulled a brisket.
__________________
A bunch of Webers
qnbiker is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 10:44 AM   #10
HickoryJ
Knows what a fatty is.
 
Join Date: 09-19-12
Location: Dunkirk, Ohio
Downloads: 0
Uploads: 0
Default

i let my last go too long. and having the dull knives that i do...it kinda became pulled/chunked...loved it!
__________________
WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill
HickoryJ is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 12:29 PM   #11
LittleDick'sBBQ
Full Fledged Farker

 
Join Date: 10-15-11
Location: Stonington, CT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chad View Post
If my goal is chopped or pulled beef I do chuck instead. YMMV!
Chuck? Tell me more!

Littler Dick
__________________
[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE]
NEW! Weber 22.5 WSM ("Oskar")
two Weber OTG 22.5s ("Fred" & "Ethel"),
Char-Griller COS
Magma 15" kettle (for the boat)
LittleDick'sBBQ is offline   Reply With Quote


Unread 10-10-2012, 01:47 PM   #12
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Brisket, I tend to slice the flat and pull the point. Gives us both...

But, like chad said, I do more chuckies than I do briskets because we like it pulled (aka. chopped) so much... Lots of folks say "it tastes just like pulled pork, only more beefy and better".
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 01:55 PM   #13
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LittleDick'sBBQ View Post
Chuck? Tell me more!

Littler Dick
Pulled beef chuck roast.


HERE is a recipe that many here have done and I personally LOVE IT. If you want to tone down the heat (as I have to for my family) just deseed the jalepenos or use a milder pepper.
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Thanks from:--->
Unread 10-10-2012, 03:43 PM   #14
LittleDick'sBBQ
Full Fledged Farker

 
Join Date: 10-15-11
Location: Stonington, CT
Downloads: 0
Uploads: 0
Default

Thanks all! How does the cooking time compare?

Littler Dick
__________________
[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE]
NEW! Weber 22.5 WSM ("Oskar")
two Weber OTG 22.5s ("Fred" & "Ethel"),
Char-Griller COS
Magma 15" kettle (for the boat)
LittleDick'sBBQ is offline   Reply With Quote


Unread 10-10-2012, 08:41 PM   #15
Terry The Toad
is one Smokin' Farker

 
Terry The Toad's Avatar
 
Join Date: 08-16-11
Location: Saint Cloud, FL
Downloads: 0
Uploads: 0
Default

When I try to slice mine when the brisket is still warm, it tends to fall apart. The only time I get good slices is the next day when it's cold. (I guess I'd have a hard time at a comp.)
__________________
Lang 48 Original
Superfast RED ThermaPen

"I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan
Terry The Toad is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:00 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts