On 17-Mar-2006, "Mike \"Piedmont\"" > wrote:

> 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

I cooked a 13# packer cut brisket on Jun 8, 2004. I separated the flat from
the tip and cut the fat down to ~1/2". I started the tip at the firebox end
of
my offset and took it off at 201°F internal. After resting 30 minutes on the
counter, it pulled nicely and had a nice texture. It had some crust that
couldn't be cut with a knife and I chopped that with a heavy cleaver and
mixed it in with the rest of the meat. I pulled the flat a little early at
195°F.
I didn't use the fork test, (My bad) and it didn't want to pull. It sliced
nicely
though. The texture of the pulled meat (tip) was similar to ordinary pulled
pork and made very excellent sandwiches. Likewise the sliced flat did as
well. I found nothing objectionable about the texture of either the pulled
or sliced meat.

--
Brick (Still paddling as fast as I can)