Proper way to serve brisket

Scrooge Fan · 01-28-2007, 01:51 PM

I've read many times how to serve pulled pork-cheap white bread, cole slaw, sauce if you like, etc. This appears to be standard, and why mess with a winner?

But what about brisket? I usually just slice and add sauce, or eat it plain. Sometimes a sandwich. It goes fast, but is there a standard for brisket? Is there a best way?

With left overs I figure put it in chili or beans. Any other ideas about this?

Bigmista · 01-28-2007, 01:52 PM

Cook. Slice. Eat.

Anything else is extra...

Scrooge Fan · 01-28-2007, 01:59 PM

Sometimes I like a little extra.

thillin · 01-28-2007, 02:01 PM

A lot of central TX joints throw it on butcher paper with white bread and/or saltines. And in TX pickle and onion are standard fare.

River City Smokehouse · 01-28-2007, 02:20 PM

Beer! Lots and Lots of BEER!

bbqjoe · 01-28-2007, 02:23 PM

Slice, salt, eat.
No questions.
Onion and pickle on side.
Sauce if preferred.

Norcoredneck · 01-28-2007, 05:33 PM

After eating Mistas yesterday I cant imagine what else you would need. Oh yeah good friends and beer!

sterlingsmoker · 01-28-2007, 06:16 PM

This is how I enjoy mine!

bbqjoe · 01-28-2007, 06:19 PM

I've never eaten que on a baby blue plate on top of a washing machine before.
Does it add anything?

Mama don't let you sit at the table?

I get it, hiding in the laundry room to eat your que.

smokinbadger · 01-28-2007, 06:44 PM

Not to hijack the thread, but what about how to serve the brisket when you do up a full packer? I've done lots of flats, and just sliced and served as Mista said. I've got a packer to do this weekend, and I'd like your advice on how to deal with the various parts of this beast.

sterlingsmoker · 01-28-2007, 06:47 PM

When I'm done all I have to do is throw the dishes in the washer

Kevin · 01-28-2007, 06:59 PM

Quote:

Originally Posted by smokinbadger

Not to hijack the thread, but what about how to serve the brisket when you do up a full packer? I've done lots of flats, and just sliced and served as Mista said. I've got a packer to do this weekend, and I'd like your advice on how to deal with the various parts of this beast.

Slice the flat as usual, separate the point and put er' back in the cooker. Burnt ends my friend. Chop the point with a sword or machete or I use a cleaver. Back in the heat until tender, sauce it up and serve. That's good eatin'.

Sawdustguy · 01-28-2007, 07:59 PM

Whatever floats your boat. There are no real rules in BBQ other than cooking with wood or charcoal, low and slow, and even those rules are loosely interpreted sometimes.

RichardF · 01-28-2007, 09:57 PM

Quote:

Originally Posted by Bigmista

Cook. Slice. Eat.

Anything else is extra...

exactly - why hide good brisket under anything, especially sauce... pickles and white bread are about all the extras ya need

fivelombardis · 01-28-2007, 09:57 PM

sometimes i'll eat mine in flour tortillas with hot salsa!

01-28-2007, 01:51 PM	#1
Scrooge Fan Full Fledged Farker Join Date: 09-23-06 Location: Northern Illinois	Proper way to serve brisket I've read many times how to serve pulled pork-cheap white bread, cole slaw, sauce if you like, etc. This appears to be standard, and why mess with a winner? But what about brisket? I usually just slice and add sauce, or eat it plain. Sometimes a sandwich. It goes fast, but is there a standard for brisket? Is there a best way? With left overs I figure put it in chili or beans. Any other ideas about this?

01-28-2007, 01:52 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Cook. Slice. Eat. Anything else is extra... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-28-2007, 01:59 PM	#3
Scrooge Fan Full Fledged Farker Join Date: 09-23-06 Location: Northern Illinois	What's wrong with extras? Sometimes I like a little extra.

01-28-2007, 02:01 PM	#4
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	A lot of central TX joints throw it on butcher paper with white bread and/or saltines. And in TX pickle and onion are standard fare. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-28-2007, 02:20 PM	#5
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	Beer! Lots and Lots of BEER! __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

01-28-2007, 02:23 PM	#6
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Slice, salt, eat. No questions. Onion and pickle on side. Sauce if preferred.

01-28-2007, 05:33 PM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	After eating Mistas yesterday I cant imagine what else you would need. Oh yeah good friends and beer! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-28-2007, 06:16 PM	#8
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo	This is how I enjoy mine! __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

01-28-2007, 06:19 PM	#9
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	I've never eaten que on a baby blue plate on top of a washing machine before. Does it add anything? Mama don't let you sit at the table? I get it, hiding in the laundry room to eat your que.

01-28-2007, 06:44 PM	#10
smokinbadger Full Fledged Farker Join Date: 09-17-06 Location: Dexter, MI	Not to hijack the thread, but what about how to serve the brisket when you do up a full packer? I've done lots of flats, and just sliced and served as Mista said. I've got a packer to do this weekend, and I'd like your advice on how to deal with the various parts of this beast. __________________ The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser *

01-28-2007, 06:47 PM	#11
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo	When I'm done all I have to do is throw the dishes in the washer __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

01-28-2007, 07:59 PM	#13
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	Whatever floats your boat. There are no real rules in BBQ other than cooking with wood or charcoal, low and slow, and even those rules are loosely interpreted sometimes. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

01-28-2007, 09:57 PM	#15
fivelombardis is one Smokin' Farker Join Date: 08-19-03 Location: TEXAS	sometimes i'll eat mine in flour tortillas with hot salsa! __________________ That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
HELP Brisket best way to serve at a party?	Rubmybutt	Q-talk	5	12-31-2011 03:44 PM
What should I serve?????	grillfella	Catering, Vending and Cooking For The Masses.	13	10-30-2009 05:12 PM
2nd Brisket Smoke; Serve Time	Midnight Smoke	Q-talk	7	07-19-2008 09:21 AM
Can I Serve Brisket @ 175???	Thawley	Q-talk	16	10-12-2007 10:24 AM
Brisket Advice Needed - cook on Sat serve on Sun	jgh1204	Q-talk	36	03-07-2005 04:30 PM