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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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07-28-2008, 09:27 PM | #1 |
On the road to being a farker
Join Date: 07-19-08
Location: Bella Vista, Ar
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Chopped/Sliced Brisket
In my life I've never considered chopped brisket except when it came to ends. I've had a situation arise where I own a kitchen in Missouri and cost per pound of brisket is coming into my attention and getting good even cuts of that thru the point is an exception.
I'm only serving 3 days a week (Thursday, Friday and Saturday) and it's not always to my perogative to just serve sliced. The menu I'm serving is very menial...it's Pulled pork sandwich, sliced brisket, beans, coleslaw and potato salad. This is on top of the appetizers. I have a regular corporate job, didn't advertise and sold 30 plates the first day, 70 the next and close to 100 on Saturday. The other thing I have to consider is that my daughter will be with me for the school year, I'm a rare exception....she lives here with me during school (dang! 7th grade!). I have no family here, she'll be my help. :-) Here's my real question, I'm not bitching...I promise. I wanted to just make things across the board and serve sandwiches....pulled pork, brisket...etc. Is it acceptible to just chop the whole brisket for sandwiches? -Brian
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07-28-2008, 10:19 PM | #2 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Sure. The flat might have a different texture. Try one out and see what you think. Might seperate the point when the flat is done, and cook the point a little longer. Get a big cutting board and 2 cleavers and chop away. If you like it, serve it, if not offer sliced and chopped.
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07-28-2008, 10:28 PM | #3 | |
On the road to being a farker
Join Date: 07-19-08
Location: Bella Vista, Ar
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Quote:
I agree, I've had nothing but compliments on the brisket. I'm just trying to make it easier in a way. I've had the Summer off(just from my daughter). I just want to go all Benny Hanna on the brisket and make it quicker. :-) I'm just trying to make sure I'm not making a huge bbq mistake and doing it wrong. Truthfully, I think it makes a wicked sandwich.
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07-28-2008, 10:31 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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As a customer I'd have no issue ordering a chopped brisket sandwich off a menu if I was looking to have brisket and that was the only option.
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07-28-2008, 10:33 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I like chopped brisket sammies...a lot.
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07-28-2008, 10:33 PM | #6 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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wouldn't pulling/shredding be about the same? the tips could still be chopped.
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07-28-2008, 10:40 PM | #7 | |
On the road to being a farker
Join Date: 07-19-08
Location: Bella Vista, Ar
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Quote:
I think with the time I have and the folks that have answered...I'll go with chopped for the meantime. Out of each brisket, I'll probably have about 10-12 slices that I'm very proud to serve....the rest...are wicked but not up to a standard I've been used to. -Brian.
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07-28-2008, 11:03 PM | #8 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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With chopped beef, you can offer it wet(sauce mixed in). Could be a way to save a brisket that is a tad dry.
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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 |
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07-28-2008, 11:11 PM | #9 | |
On the road to being a farker
Join Date: 07-19-08
Location: Bella Vista, Ar
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Quote:
Also, I'd rather use all of the brisket, I don't mind putting burnt ends into the fridge.....I mind trying to find new recipes for the brisket I don't think is fit. I think I need to change my attitude. ;-) dig ya!
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07-29-2008, 02:49 AM | #10 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I prefer a chopped/pulled brisket sandwich with a mix of flat & point than sliced. Burnt ends sandwich would be great as well
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07-29-2008, 03:19 AM | #11 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Chopped/pulled sammies are no problem in my book. For a commercial operation I think that is the way to go for the reasons you pointed out plus being able to hold the chopped/pulled with a little sauce much better/longer.
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07-29-2008, 05:55 AM | #13 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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I agree
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07-29-2008, 06:44 AM | #14 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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One of the restaraunts here serves sliced or chopped brisket sandwiches. They keep a point and a flat on the cutting board and cut it as you order. Chopped gets point and sliced gets flat. Keeps everyone happy.
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07-29-2008, 07:55 AM | #15 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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So which would you guys serve if you had to pick one?
Chopped or pulled? I think pulled would be less labor intensive........maybe Mix the flat and point or separate? Good thread Bfoster! I'm starting a personal chef/catering business........
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