brisket: sliced or chopped?

LittleDick'sBBQ · 10-09-2012, 08:36 PM

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

landarc · 10-09-2012, 08:48 PM

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.

Bludawg · 10-09-2012, 08:50 PM

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.

CrackerJack from KC · 10-09-2012, 09:09 PM

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.

mytmouz · 10-09-2012, 11:48 PM

Quote:

Originally Posted by CrackerJack from KC

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...

chad · 10-10-2012, 07:41 AM

If my goal is chopped or pulled beef I do chuck instead. YMMV!

NickTheGreat · 10-10-2012, 08:39 AM

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.

Arlin_MacRae · 10-10-2012, 10:20 AM

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

qnbiker · 10-10-2012, 10:27 AM

I always slice the flat, cube the point for burnt ends. Never pulled a brisket.

HickoryJ · 10-10-2012, 10:44 AM

i let my last go too long. and having the dull knives that i do...it kinda became pulled/chunked...loved it!

LittleDick'sBBQ · 10-10-2012, 12:29 PM

Quote:

Originally Posted by chad

If my goal is chopped or pulled beef I do chuck instead. YMMV!

Chuck? Tell me more!

Littler Dick

Lake Dogs · 10-10-2012, 01:47 PM

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".

Wampus · 10-10-2012, 01:55 PM

Quote:

Originally Posted by LittleDick'sBBQ

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.

LittleDick'sBBQ · 10-10-2012, 03:43 PM

Thanks all! How does the cooking time compare?

Littler Dick

Terry The Toad · 10-10-2012, 08:41 PM

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.)

10-09-2012, 08:36 PM	#1
LittleDick'sBBQ Full Fledged Farker Join Date: 10-15-11 Location: Stonington, CT	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)

10-09-2012, 08:48 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-09-2012, 08:50 PM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-09-2012, 09:09 PM	#4
CrackerJack from KC Full Fledged Farker Join Date: 01-15-08 Location: Overland Park, KS	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. __________________ Kamado Joe (4) 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."

10-10-2012, 07:41 AM	#6
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	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 (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

10-10-2012, 08:39 AM	#7
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	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 ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

10-10-2012, 10:20 AM	#8
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	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 Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

10-10-2012, 10:27 AM	#9
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	I always slice the flat, cube the point for burnt ends. Never pulled a brisket. __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4

10-10-2012, 10:44 AM	#10
HickoryJ Knows what a fatty is. Join Date: 09-19-12 Location: Dunkirk, Ohio	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

10-10-2012, 01:47 PM	#12
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	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 - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

10-10-2012, 03:43 PM	#14
LittleDick'sBBQ Full Fledged Farker Join Date: 10-15-11 Location: Stonington, CT	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)

10-10-2012, 08:41 PM	#15
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	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 [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan