עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-28-2008, 09:27 PM   #1
BFoster
On the road to being a farker
 
Join Date: 07-19-08
Location: Bella Vista, Ar
Downloads: 0
Uploads: 0
Default 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
__________________
Medium Spicewine,
Traeger Lil' Tex
3 WSM's 1 22.5"
Weber 22.5" One-Touch Silver
Smokey Joe 10898 Simpsons Anniversary
Spoooon!


Any time, come on down!
BFoster is offline   Reply With Quote


Unread 07-28-2008, 10:19 PM   #2
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BFoster View Post
Is it acceptible to just chop the whole brisket for sandwiches?
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.
__________________
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
thillin is offline   Reply With Quote


Unread 07-28-2008, 10:28 PM   #3
BFoster
On the road to being a farker
 
Join Date: 07-19-08
Location: Bella Vista, Ar
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thillin View Post
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.

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.
__________________
Medium Spicewine,
Traeger Lil' Tex
3 WSM's 1 22.5"
Weber 22.5" One-Touch Silver
Smokey Joe 10898 Simpsons Anniversary
Spoooon!


Any time, come on down!
BFoster is offline   Reply With Quote


Unread 07-28-2008, 10:31 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

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.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 07-28-2008, 10:33 PM   #5
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

I like chopped brisket sammies...a lot.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 07-28-2008, 10:33 PM   #6
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

wouldn't pulling/shredding be about the same? the tips could still be chopped.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Unread 07-28-2008, 10:40 PM   #7
BFoster
On the road to being a farker
 
Join Date: 07-19-08
Location: Bella Vista, Ar
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by mbshop View Post
wouldn't pulling/shredding be about the same? the tips could still be chopped.
Yessir, I agree. IMHO with when you buy a case of packed briskets though...it's a crap shoot how many nice slices you can get off of a given brisket. Sometimes the grain changes and sometimes you just miss the temperature by a few degrees.

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.
__________________
Medium Spicewine,
Traeger Lil' Tex
3 WSM's 1 22.5"
Weber 22.5" One-Touch Silver
Smokey Joe 10898 Simpsons Anniversary
Spoooon!


Any time, come on down!
BFoster is offline   Reply With Quote


Unread 07-28-2008, 11:03 PM   #8
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

With chopped beef, you can offer it wet(sauce mixed in). Could be a way to save a brisket that is a tad dry.
__________________
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
thillin is offline   Reply With Quote


Unread 07-28-2008, 11:11 PM   #9
BFoster
On the road to being a farker
 
Join Date: 07-19-08
Location: Bella Vista, Ar
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thillin View Post
With chopped beef, you can offer it wet(sauce mixed in). Could be a way to save a brisket that is a tad dry.
Yep, I agree....though that hasn't been the case yet. The problem I have is that I slice a bunch of nice brisket, and in the fumble from heat to table...it gets broken.

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!
__________________
Medium Spicewine,
Traeger Lil' Tex
3 WSM's 1 22.5"
Weber 22.5" One-Touch Silver
Smokey Joe 10898 Simpsons Anniversary
Spoooon!


Any time, come on down!
BFoster is offline   Reply With Quote


Unread 07-29-2008, 02:49 AM   #10
Sledneck
Time Out
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

I prefer a chopped/pulled brisket sandwich with a mix of flat & point than sliced. Burnt ends sandwich would be great as well
Sledneck is offline   Reply With Quote


Unread 07-29-2008, 03:19 AM   #11
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

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.
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Unread 07-29-2008, 04:27 AM   #12
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Chopped also makes some mean chile when it gets a little colder!
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 07-29-2008, 05:55 AM   #13
OSD
is One Chatty Farker
 
Join Date: 12-22-05
Location: St. Petersburg, Fl.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck View Post
I prefer a chopped/pulled brisket sandwich with a mix of flat & point than sliced. Burnt ends sandwich would be great as well
I agree
OSD is offline   Reply With Quote


Unread 07-29-2008, 06:44 AM   #14
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0
Default

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.
__________________
Rodger

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE Proud ARKLAFO
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Unread 07-29-2008, 07:55 AM   #15
ZBQ
is One Chatty Farker
 
ZBQ's Avatar
 
Join Date: 01-17-06
Location: Chillicothe, Ohio
Downloads: 0
Uploads: 0
Default

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........
__________________
[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
[FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT]
[FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT]
[URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL]


[/FONT]
ZBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket Sandwich- Chopped or Sliced? Trucky1008 Catering, Food Handling and Awareness 37 06-03-2011 01:43 AM
Comp Brisket - Chopped? Pulled? Sliced? BrooklynQ Competition BBQ 40 05-03-2009 07:44 PM
Sliced or Chopped Brisket for Competition Hawgsnheifers Competition BBQ 9 04-07-2007 10:04 AM
temps for sliced/chopped vs. pulled SmokeyBear Q-talk 2 02-12-2007 08:49 AM
what else have you done with chopped brisket.. evilpsych Q-talk 27 04-25-2005 08:07 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.