Chopped/Sliced Brisket

BFoster · 07-28-2008, 09:27 PM

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

thillin · 07-28-2008, 10:19 PM

Quote:

Originally Posted by BFoster

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.

BFoster · 07-28-2008, 10:28 PM

Quote:

Originally Posted by thillin

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.

MilitantSquatter · 07-28-2008, 10:31 PM

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.

BBQ Grail · 07-28-2008, 10:33 PM

I like chopped brisket sammies...a lot.

mbshop · 07-28-2008, 10:33 PM

wouldn't pulling/shredding be about the same? the tips could still be chopped.

BFoster · 07-28-2008, 10:40 PM

Quote:

Originally Posted by mbshop

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.

thillin · 07-28-2008, 11:03 PM

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

BFoster · 07-28-2008, 11:11 PM

Quote:

Originally Posted by thillin

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!

Sledneck · 07-29-2008, 02:49 AM

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

Smokin Gator · 07-29-2008, 03:19 AM

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.

Norcoredneck · 07-29-2008, 04:27 AM

Chopped also makes some mean chile when it gets a little colder!

OSD · 07-29-2008, 05:55 AM

Quote:

Originally Posted by Sledneck

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

CajunSmoker · 07-29-2008, 06:44 AM

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.

ZBQ · 07-29-2008, 07:55 AM

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........

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	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!

07-28-2008, 10:31 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

07-28-2008, 10:33 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I like chopped brisket sammies...a lot. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

07-28-2008, 10:33 PM	#6
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	wouldn't pulling/shredding be about the same? the tips could still be chopped. __________________ george spam, can't live without it

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

07-29-2008, 02:49 AM	#10
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	I prefer a chopped/pulled brisket sandwich with a mix of flat & point than sliced. Burnt ends sandwich would be great as well __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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

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

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

07-29-2008, 07:55 AM	#15
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio Downloads: 0 Uploads: 0	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........ __________________ Big Z's Sweet Gold - Rich honey mustard flavor with a BBQ kick. Great on chicken, burgers, brats, great on ribs too! Get ya some @ Great Lakes BBQ Supply Co. WSM, Weber Gasser, Weber OTG "Tilly" - Spicewine Single Axle http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf

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