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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-09-2012, 08:36 PM | #1 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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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
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[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) |
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10-09-2012, 08:48 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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10-09-2012, 08:50 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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10-09-2012, 09:09 PM | #4 |
Full Fledged Farker
Join Date: 01-15-08
Location: Overland Park, KS
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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.
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10-09-2012, 11:48 PM | #5 |
is One Chatty Farker
Join Date: 10-09-11
Location: Pelahatchie MS
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I like this rule...
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10-10-2012, 07:41 AM | #6 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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If my goal is chopped or pulled beef I do chuck instead. YMMV!
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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. |
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10-10-2012, 08:39 AM | #7 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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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.
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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10-10-2012, 10:20 AM | #8 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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My question would be - will you serve it on a bun or plate? If on a bun, chopped; if on a plate, sliced.
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10-10-2012, 10:27 AM | #9 |
is One Chatty Farker
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
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I always slice the flat, cube the point for burnt ends. Never pulled a brisket.
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10-10-2012, 10:44 AM | #10 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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i let my last go too long. and having the dull knives that i do...it kinda became pulled/chunked...loved it!
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10-10-2012, 12:29 PM | #11 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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Chuck? Tell me more!
Littler Dick
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[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) |
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10-10-2012, 01:47 PM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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".
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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 |
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10-10-2012, 01:55 PM | #13 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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.
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10-10-2012, 03:43 PM | #14 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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Thanks all! How does the cooking time compare?
Littler Dick
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[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) |
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10-10-2012, 08:41 PM | #15 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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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.)
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