Reg wrote:
> BOB wrote:
>
>> I noticed that Sonny's has a sign advertising "Pulled Brisket".
>>
>> I know I didn't answer your question (I'm not from Texas, so I can't
>> anyway).
>>
>
> True, but it's a great ancillary topic.
>
>> Also, No, I won't be trying Sonny's pulled brisket.
>>
>> I have been served *pulled* brisket at BBQ contests, and so far, I
>> haven't had any where the texture was any better than mush, kinda
>> over-done like pulled pork gets if it's cooked too long. I'll keep
>> trying it at contests when it's presented, and hoping for the better.
>
> I've never been able to get decent pulled beef using brisket,
> and I haven't had anyone else's that I liked either. It comes
> out as you say, either too stringy or too mushy. It never
> has the right tooth to it. For pulled beef, I get best results
> using chuck.
>
Bob and Reg

I've always sliced brisket but somewhere heard about chopped brisket.

I have made brisket that was way too soft. Not a good thing, I could
scoop it out with a spoon!

I always imagined that chopping up a decently cooked brisket, (still
firm , not tough,) would make a good sandwich.

A decently cooked hog that is "pull-able" is not soft by any means, just
means that it can easily be removed from the bones. There is still some
resistance when you bite down.

I would imagine that the brisket could be done the same way. Perhaps
some commercial operations over cooked brisket and Wa-La, made
pulled/chopped brisket sandwiches. Similar to making so-so commercial
bbq sandwiches out of left over and day old meat.

I'm going to make my next brisket just like usual, then chop some of the
meat for sandwiches and see how it goes.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

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whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

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