I never even thought of pulling brisket. That's a great idea! Does it pull just like pork? Is the point or flat better for this, or the same?
It's awesome. Was suggested in a thread here that I pull it for a Super Bowl party I was hosting as it is easier to eat. It was a huge success and I've been doing it this way ever since due to the leftovers generally being better on the reheat. It basically pulls like pork and then I pour all the juice left in the foil over it. The pulled meat soaks it all up and helps keep it moist for reheating.
The point is always the best part; however, the point gets mixed in with the flat after pulling and mixing it all together so every trip back into the bag includes both.
In the spirit of this thread, here is the brisket, then pulled, and then last night's leftovers: smoked all beef hot links topped with cheddar and the pulled brisket. Prior to pulling it, I took a strip off the top with my hands, hence the split in the whole brisket picture.
It's awesome. Was suggested in a thread here that I pull it for a Super Bowl party I was hosting as it is easier to eat. It was a huge success and I've been doing it this way ever since due to the leftovers generally being better on the reheat. It basically pulls like pork and then I pour all the juice left in the foil over it. The pulled meat soaks it all up and helps keep it moist for reheating.
The point is always the best part; however, the point gets mixed in with the flat after pulling and mixing it all together so every trip back into the bag includes both.
In the spirit of this thread, here is the brisket, then pulled, and then last night's leftovers: smoked all beef hot links topped with cheddar and the pulled brisket. Prior to pulling it, I took a strip off the top with my hands, hence the split in the whole brisket picture.
I can eat pulled pork for days. I will even eat it out of a bowl with some finishing sauce and cheap store bought slaw. No bun required.
I can eat pulled pork for days. I will even eat it out of a bowl with some finishing sauce and cheap store bought slaw. No bun required.
That looks delicious!!!:clap: Brisket would be good that way, but IMnotalwaysHO, unless you catch it on sale, use a cheaper cut than brisket if you want to have pulled beef. Chuck roasts have good fat and flavor for less $$.