Chopped/Sliced Brisket - Page 2

ColdSmoke · 07-29-2008, 08:52 AM

around these parts there are 2 decent (barely) BBQ restaurants. One serves chopped brisket regardless of plated or sammie and it is always dry. The other serves slices off the flat and chopped point in a sandwich. The sandwich is served wet.

Both are pretty good. I wouldn't hesitate ordering chopped. If the meat is good, then I am happy!

Crüe-B-Cüe · 07-29-2008, 08:56 AM

My folks have a little restaurant and bar opening in a few weeks. The lady running the kitchen knows country cooking, but not bbq. After they get open and going they want to add some q. As many lunches as it looks like they will be serving, I couldn't imagine having time to do sliced. For sandwiches, I think chopped would be the way to go. If you were offering just a brisket plate with sides, then I would think sliced.

Pitbull · 07-29-2008, 12:31 PM

Quote:

Originally Posted by BFoster

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.

I've never chopped brisket ahead of time and held it. I don't know how the flavor would hold. But, if you want a chopped brisket sandwich that is to die for, chop the point and flat together. Talk about moist and succulent. Oh my

Edit: Sauce on top or on the side. Not mixed in to meat.

jiarby · 07-29-2008, 12:43 PM

I used to work in college for a BBQ chain restaurant in DFW area. We used three JR/Oyler pits and went through dozens of briskets a day.

The briskets were whole packers covered in rub and thrown in the pit. When they were done we separated the point & flats and saved the fat trimmings to use in the chopped brisket sandwiches. We served sliced brisket plates from the flat, a sliced brisket sandwich from the point (would do from the flat if requested) and chopped brisket sammich.

We chopped the points and flat scraps together and they made a very good chopped brisket sammich PLUS we got the maximum yield we could and wasted NO brisket at all.

We sold a big chopped brisket filled baked potato that was popular too. Definitely add chopped brisket to the menu! It will increase your profits!

thillin · 07-29-2008, 01:26 PM

Quote:

Originally Posted by jiarby

I used to work in college for a BBQ chain restaurant in DFW area. We used three JR/Oyler pits and went through dozens of briskets a day.

What chain?

pigpen269 · 07-29-2008, 02:13 PM

A guy I work with sets up shop with his trailer in several different spots around his home town. All he makes is chopped brisket sammies and he does extremely well for such a small operation. If it's offered as a sandwich i think chopped or pulled is the only way to go. I don't like how sliced brisket pulls out of the bread when you take a bite. I would much rather have it chopped up.

The_Kapn · 07-29-2008, 06:02 PM

I think that perception comes into play with the chopped/sliced/pulled brisket discussions.
Those of us who compete, and our treasured Texas Brethren, value properly cooked and sliced brisket as the "holy grail" of BBQ. Rightfully so!

But, for "eating", I can not find a flavor difference in the 3 techniques.
If I am cooking for fun (friends, neighbors, etc), I take brisket to 200-210 and a really "buttery" probe test.
I pull or chop as appropriate.
Everyone loves it!
I have never had anyone (remember, I am in Florida

) even comment on slices.

I would chop/pull for commercial use in a heartbeat.
Pulled flats make a really interesting texture for sandwiches.

Just makes sense from a cost control standpoint!

Good Luck.

TIM

BFoster · 07-29-2008, 09:20 PM

Thanks all....I was about to start feeling guilty. For the time put into a brisket, in the real world...i'd rather show a nice wicked slice. For practical purposes, cooking for 50+, 100+ folks a night(alone). I'm going to go with chopped/sliced.

jiarby · 07-30-2008, 08:14 AM

chain...
Back in 87-88ish I worked at the Colters BBQ in Arlington TX on N. Collins.

frognot · 07-30-2008, 09:13 AM

I think chopped would be the way to go. Make serving a lot faster.

backporchbbq · 07-30-2008, 10:43 PM

I see no problems with choppin the briskett.

07-29-2008, 08:52 AM	#16
ColdSmoke Got Wood. Join Date: 07-15-08 Location: Rochester, Minnesota Downloads: 0 Uploads: 0	Local Restaurants around these parts there are 2 decent (barely) BBQ restaurants. One serves chopped brisket regardless of plated or sammie and it is always dry. The other serves slices off the flat and chopped point in a sandwich. The sandwich is served wet. Both are pretty good. I wouldn't hesitate ordering chopped. If the meat is good, then I am happy! __________________ Peace, Love and BBQ (omg... I am a BBQ hippie)

07-29-2008, 08:56 AM	#17
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL Downloads: 0 Uploads: 0	My folks have a little restaurant and bar opening in a few weeks. The lady running the kitchen knows country cooking, but not bbq. After they get open and going they want to add some q. As many lunches as it looks like they will be serving, I couldn't imagine having time to do sliced. For sandwiches, I think chopped would be the way to go. If you were offering just a brisket plate with sides, then I would think sliced. __________________ Wes Mobile, AL Lewd, Qüe'd & Tattööed Large Big Green Egg (2) UDS

07-29-2008, 02:13 PM	#21
pigpen269 Full Fledged Farker Join Date: 09-13-07 Location: Sugar Creek, MO Downloads: 0 Uploads: 0	A guy I work with sets up shop with his trailer in several different spots around his home town. All he makes is chopped brisket sammies and he does extremely well for such a small operation. If it's offered as a sandwich i think chopped or pulled is the only way to go. I don't like how sliced brisket pulls out of the bread when you take a bite. I would much rather have it chopped up. __________________ Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP)

07-29-2008, 06:02 PM	#22
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I think that perception comes into play with the chopped/sliced/pulled brisket discussions. Those of us who compete, and our treasured Texas Brethren, value properly cooked and sliced brisket as the "holy grail" of BBQ. Rightfully so! But, for "eating", I can not find a flavor difference in the 3 techniques. If I am cooking for fun (friends, neighbors, etc), I take brisket to 200-210 and a really "buttery" probe test. I pull or chop as appropriate. Everyone loves it! I have never had anyone (remember, I am in Florida ) even comment on slices. I would chop/pull for commercial use in a heartbeat. Pulled flats make a really interesting texture for sandwiches. Just makes sense from a cost control standpoint! Good Luck. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

07-29-2008, 09:20 PM	#23
BFoster On the road to being a farker Join Date: 07-19-08 Location: Bella Vista, Ar Downloads: 0 Uploads: 0	Thanks all....I was about to start feeling guilty. For the time put into a brisket, in the real world...i'd rather show a nice wicked slice. For practical purposes, cooking for 50+, 100+ folks a night(alone). I'm going to go with chopped/sliced. __________________ 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!

07-29-2008, 12:43 PM	#19
jiarby Full Fledged Farker Join Date: 10-22-04 Location: Queen Creek, AZ Downloads: 0 Uploads: 0	I used to work in college for a BBQ chain restaurant in DFW area. We used three JR/Oyler pits and went through dozens of briskets a day. The briskets were whole packers covered in rub and thrown in the pit. When they were done we separated the point & flats and saved the fat trimmings to use in the chopped brisket sandwiches. We served sliced brisket plates from the flat, a sliced brisket sandwich from the point (would do from the flat if requested) and chopped brisket sammich. We chopped the points and flat scraps together and they made a very good chopped brisket sammich PLUS we got the maximum yield we could and wasted NO brisket at all. We sold a big chopped brisket filled baked potato that was popular too. Definitely add chopped brisket to the menu! It will increase your profits!

07-30-2008, 08:14 AM	#24
jiarby Full Fledged Farker Join Date: 10-22-04 Location: Queen Creek, AZ Downloads: 0 Uploads: 0	chain... Back in 87-88ish I worked at the Colters BBQ in Arlington TX on N. Collins.

07-30-2008, 09:13 AM	#25
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	I think chopped would be the way to go. Make serving a lot faster. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

07-30-2008, 10:43 PM	#26
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I see no problems with choppin the briskett. __________________ Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org

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