Brisket Sandwich- Chopped or Sliced?

[Trucky1008]

I tried chopped for my vending gig today and it went fine, but I wasn't impressed. To be honest I really didn't chop it, it was more like cubed. For those of you that chop are you chopping it down to a shredded consistency like pulled pork, or is it more like cubed?

I think I'm going to do a combination of both chopped and sliced, chopped will go on the BBQ Nachos and sliced for the sammies. I appreciate all the feedback.

[kurtsara]

I prefer sliced also, at least you can see that it is brisket

[Bama Q]

Sliced, my hair might be gray.I still got teeth, I might go Chopped in a few Years

[Learnin Querve]

Originally Posted by chachahut

Curious as to why you prefer sliced over chopped brisket. We recently switched to chopping & have seen sales go up considerably. Could just be a bunch of yankees not knowing better.

Two reasons: One is appearance. Opening a sandwich to lay on a pickle, or some thin sliced onion, or maybe a dab of sauce, and seeing those lovely slices satisfies the eye.

The other is texture. Chopped doesn't have the resistance or "bite through" for lack of a better term. Call it chew factor, mouth feel.

Ideally, IMO, a brisket sandwich is served with the brisket slices laid open face across 2 slices of white bread, with another single slice of bread on top and you eat it with a fork.

Chris

[Dallas Dan]

When I home smoke and serve a brisket, I always slice the flat and chop the point.

[Dr_KY]

Sliced here.Two sliced cut in half on a five inch bun.

[chachahut]

Originally Posted by Dallas Dan

When I home smoke and serve a brisket, I always slice the flat and chop the point.

This is what I do as well & perhaps that's the difference in my sammie.

I use the flat for plates & by the pound orders. I use the point for sammies.

[TheMidnightSmoker]

Personally I like the look of a chopped Brisket sandwich over a sliced any day.

[OL' Timer]

I vend 2 to 4 full packers a weekend and sliced is the way to go. Tried chopped points and no one liked it. I keep mine in a steamer like the deli's use, but instead of water for steam I use Aujus. Some people like the point and some like the flats. It don't take long to slice it and I slice 1/4" thick.

[Little Bob's BBQ]

Always slice brisket. I have used both sliced and chopped. I always have chopped left over, and sellout of sliced brisket.

[that's hot]

i prefer sliced

M

[bloqbeta]

Sliced, reheated with reduced au jus

[jbrink01]

We vend 24+ packers a weekend. Slice the flats and seperate the points. The points get tossed back in the pit and chopped for burnt ends at the end of the day.

[Cook]

Originally Posted by Trucky1008

I tried chopped for my vending gig today and it went fine, but I wasn't impressed. To be honest I really didn't chop it, it was more like cubed. For those of you that chop are you chopping it down to a shredded consistency like pulled pork, or is it more like cubed?

To properly chop brisket you need to over cook it. When you do it'll fall into strands like pork. Also, don't trim the fat before cooking. You'll need to finely chop some of that in with the brisket for moisture (and great flavor).

I would be much more concerned about sales than you being impressed. As long as it sells it doesn't matter what we (as businesspeople) like. If it doesn't sell, pull it. If it sells, keep selling.

[landarc]

I have had and enjoyed both. I tend to serve sliced, but, I do like chopped for the different texture. When I have bought from vendors, the guys chopping have had less tasty brisket. That being said, there are parts of the country where chopped brisket is the norm.