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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 05-27-2011, 06:11 PM   #31
BBQ Grail
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I want my brisket sliced. I don't care if it's on a sandwich or on a plate. It's got to be sliced. The texture, IMO, is better when sliced.

SLICE IT! And messy is okay, it's a BBQ sandwich after all.
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Unread 05-31-2011, 05:55 PM   #32
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Quote:
Originally Posted by jbrink01 View Post
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.
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Unread 05-31-2011, 08:27 PM   #33
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I personally think your doing an injustice to a piece of meat you just spent hours trimming, rubbing and smoking to perfection.

Anybody can overcook & shred brisket
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Unread 06-01-2011, 07:49 AM   #34
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Quote:
Originally Posted by Bbq Bubba View Post
Anybody can overcook & shred brisket
Not sure if you're referring to me or not, but I never said anything about shredding any brisket.

As a professional cook - you surely know the difference between shredding & chopping right?
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Unread 06-01-2011, 10:23 AM   #35
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Quote:
Originally Posted by Jacked UP BBQ View Post
Chopped is the only way to go. Re heat with some broth covered tight and you will have a great product.
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Quote:
Originally Posted by chachahut View Post
Not sure if you're referring to me or not, but I never said anything about shredding any brisket.

As a professional cook - you surely know the difference between shredding & chopping right?
Not you Frank, just my opinion.

I also slice for plates and use the point for sammies but its more of a sliced product, still has the presentation of being sliced and not the mushy feel of chopped.
Now i will say if i was vending chopped is definetly the way to go as far as labor and food cost.
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Unread 06-01-2011, 02:42 PM   #36
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Quote:
Originally Posted by Bbq Bubba View Post
I also slice for plates and use the point for sammies but its more of a sliced product, still has the presentation of being sliced and not the mushy feel of chopped.
Same for me. slice the point for sammies with a couple quick chops to make the point pieces a bit smaller. I also use what I call "sandwich flat" when the flat slices are too small.

On another note - I've never had thin sliced brisket that did not taste like roast beef & I've never had brisket that tasted like brisket that one could slice thin.

Perhaps as a Yankee I just don't know chit about brisket.
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Unread 06-01-2011, 10:47 PM   #37
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I prefer sliced brisket but that's just me. But if it is good, I'll eat it both ways :)
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Unread 06-03-2011, 01:43 AM   #38
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Quote:
Originally Posted by Paulie View Post
For what it's worth, as a consumer, I'd rather be getting sliced brisket when I order a brisket sandwich. If you're going to chop, use something cheaper and sell chopped or pulled beef as mentioned above.
I feel the same way. The BBQ place I most frequent offers both chopped and sliced. I know another place that is also pretty good that uses sliced.
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