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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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Old 07-29-2008, 08:52 AM   #16
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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!
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Old 07-29-2008, 08:56 AM   #17
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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.
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Old 07-29-2008, 12:31 PM   #18
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Originally Posted by BFoster View Post
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.

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Old 07-29-2008, 12:43 PM   #19
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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!
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Old 07-29-2008, 01:26 PM   #20
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Originally Posted by jiarby View Post
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?
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Old 07-29-2008, 02:13 PM   #21
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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.
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Old 07-29-2008, 06:02 PM   #22
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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!

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Old 07-29-2008, 09:20 PM   #23
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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.
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Old 07-30-2008, 08:14 AM   #24
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Back in 87-88ish I worked at the Colters BBQ in Arlington TX on N. Collins.
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Old 07-30-2008, 09:13 AM   #25
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I think chopped would be the way to go. Make serving a lot faster.
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Old 07-30-2008, 10:43 PM   #26
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I see no problems with choppin the briskett.

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