"Mike "Piedmont"" > wrote in message
...
> Is there anyone here from Texas that can answer a brisket question? Is
> brisket served two ways in Texas traditionally? Sliced or
> chopped/minced??? One or the other or both?
>
> --
> Regards,
>
> Piedmont
>
Yes.
Jack

"Mike "Piedmont"" > wrote in message
...
> Is there anyone here from Texas that can answer a brisket question? Is
> brisket served two ways in Texas traditionally? Sliced or
> chopped/minced??? One or the other or both?
>
> --
> Regards,
>
> Piedmont

Sorry , I didnn't answer your questions fully.
yes
yes
both
Jack

Mike "Piedmont" wrote:

> Is there anyone here from Texas that can answer a brisket question? Is
> brisket served two ways in Texas traditionally? Sliced or
> chopped/minced??? One or the other or both?
>

At a BBQ 'joint' you usually get both options.
When I serve it depends on how well I did with the
cooking (still sort of a newbie).

Kevin in Houston

Is there anyone here from Texas that can answer a brisket question? Is
brisket served two ways in Texas traditionally? Sliced or
chopped/minced??? One or the other or both?

--
Regards,

Piedmont

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

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Mike "Piedmont" wrote:
:: Is there anyone here from Texas that can answer a brisket question?
Is
:: brisket served two ways in Texas traditionally? Sliced or
:: chopped/minced??? One or the other or both?
::
:: --
:: Regards,
::
:: Piedmont
::
:: The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm
::

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).

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.

BOB


--
Raw Meat Should NOT Have An Ingredients List

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.

--
Reg

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.

It's usenet, after all. '-)

::
::: 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.
::

I agree. Chuck does make good pulled beef, but Pete mentioned
brisket, and that's about all the beef that is allowed in BBQ
contests, at least around here.

BOB


--
Raw Meat Should NOT Have An Ingredients List

On 17-Mar-2006, " BOB" > wrote:

> Reg wrote:
> :: BOB wrote:

The subject is about pulling brisket. I've done it. I like it.
I've heard some of the objections about it. I say, do your
own thing. For what it's worth, I think that the people that
end up with dry meat, are those that can't keep from peeking
all the time. Pulled brisket is every bit as good as pulled pork
for sandwiches. Mine sure don't stay in the house for very
long. This is not to say that sliced brisket for sandwiches
or plates with beans and fries aren't just as good.

--
Brick (http://www.gpoaccess.gov/)

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

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Well... I'm from Texas, South Texas born and raised. So I can tell you
how the restaurants do it, and how we do it in the backyard for our own
international deluxe competition brisket cookoffs.

Sliced is the first choice of good brisket. Good bark, nice smoke
ring, and good texture. Generally speaking me and my cohorts smoke/BBQ
our briskets and cut the point as the sliced stuff for plates carefully
cut about 3/8" thick.

After we cut up the really pretty stuff and we are heading towards the
butt, we cut thicker pieces and chop this to make chopped BBQ
sandwiches. Leftover bark (yeah, right) and any piece that might have
good smoke and spice is saved for the next pot of beans.

No one I have ever met or heard of that is from Texas has ever pulled
beef. Around here, brisket cooking is almost a religion, and a source
of huge pride to be able to turn out a good one. It is always served
in the way mentioned above.

Come to think of it, I don't think I would even ask one of my buddies
if he had ever pulled his beef...

Robert

Brick wrote:
:: On 17-Mar-2006, " BOB" > wrote:
::
::: Reg wrote:
::::: BOB wrote:
::
:: The subject is about pulling brisket.

Huh? The subject is "Real Texas Brisket Served How" as Mike posted in
the first message in the thread. His question was "Is there anyone
here from Texas that can answer a brisket question? Is brisket served
two ways in Texas traditionally? Sliced or chopped/minced??? One or
the other or both?"

*I* added the part about pulled brisket.

:: I've done it. I like it.
:: I've heard some of the objections about it. I say, do your
:: own thing. For what it's worth, I think that the people that
:: end up with dry meat, are those that can't keep from peeking
:: all the time.

I never said anything about it not being good, I said that *I* had
never had any with a good texture, not that it didn't exist. I also
said nothing about "dry". I said "mushy" which is nothing near dry.

:: Pulled brisket is every bit as good as pulled pork
:: for sandwiches. Mine sure don't stay in the house for very
:: long. This is not to say that sliced brisket for sandwiches
:: or plates with beans and fries aren't just as good.

Get a real newsreader, Howard, so that you can read what was actually
posted, and try to quote a little of what you are responding to.

Have you been hitting TFM®'s booze locker again? Re-read the thread.

BOB

--
Raw Meat Should NOT Have An Ingredients List

Mike "Piedmont" wrote:
:: wrote:
:: snip
::: Sliced is the first choice of good brisket. Good bark, nice smoke
::: ring, and good texture. Generally speaking me and my cohorts
smoke/BBQ
::: our briskets and cut the point as the sliced stuff for plates
carefully
::: cut about 3/8" thick.
::
:: When I talk about brisket I speak of two parts, the flat and the
point.
:: The flat being the thinner/lean cut and the point being the
larger/fatty
:: part. (I could be wrong, usually am (grin))! So your saying you
guys
:: slice the point? Do you guys call the larger/fattier part the butt
and
:: the thin/lean part the point??
::
::: After we cut up the really pretty stuff and we are heading towards
the
::: butt, we cut thicker pieces and chop this to make chopped BBQ
::: sandwiches. Leftover bark (yeah, right) and any piece that might
have
::: good smoke and spice is saved for the next pot of beans.
:: snip
:::
::: Come to think of it, I don't think I would even ask one of my
buddies
::: if he had ever pulled his beef...
::
:: (LOL) I agree! Hey nailshooter thanks for the input and sound
advice!
::
:: Regards,
::
:: Piedmont
::
:: The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm
::
Me, too, Mike. *I* started the part about the pulled brisket with a
reference to Sonny's (a chain of BBQ that can be compared to
MacDonald's...you can be assured that it will be exactly the same,
whenever you go, and which ever location you choose. It probably
won't kill you, the masses seem to enjoy it, but is it <good>?)

BOB
butt on a brisket?

--
Raw Meat Should NOT Have An Ingredients List

wrote:
snip
> Sliced is the first choice of good brisket. Good bark, nice smoke
> ring, and good texture. Generally speaking me and my cohorts smoke/BBQ
> our briskets and cut the point as the sliced stuff for plates carefully
> cut about 3/8" thick.

When I talk about brisket I speak of two parts, the flat and the point.
The flat being the thinner/lean cut and the point being the larger/fatty
part. (I could be wrong, usually am (grin))! So your saying you guys
slice the point? Do you guys call the larger/fattier part the butt and
the thin/lean part the point??

> After we cut up the really pretty stuff and we are heading towards the
> butt, we cut thicker pieces and chop this to make chopped BBQ
> sandwiches. Leftover bark (yeah, right) and any piece that might have
> good smoke and spice is saved for the next pot of beans.
snip
>
> Come to think of it, I don't think I would even ask one of my buddies
> if he had ever pulled his beef...

(LOL) I agree! Hey nailshooter thanks for the input and sound advice!

>
> Robert
>


--
Regards,

Piedmont

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

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Mike Piedmont wrote:

<< When I talk about brisket I speak of two parts, the flat and the
point.
The flat being the thinner/lean cut and the point being the
larger/fatty
part. (I could be wrong, usually am (grin))! So your saying you guys
slice the point? Do you guys call the larger/fattier part the butt and
the thin/lean part the point?? >>

Exactly. We carefully slice the point so that all can see the
crispness of the bark and the depth of the smoke ring. Then we
seperate the flats and slice some of that, too. When it gets larger,
fatter, and jucier, we make that into "chopped" sandwiches, and the
bean stuff. I know every 25 miles someone else does it differently,
but down here it is all pretty much served the same way.

At a BBQ restaurant, sliced beef always sells for a lot more than
chopped. The chopped sandwiches are made by coarsely slicing and
chopping the butt end with generous portions of bark, fat and meat,
then putting it into a pot or skillet with your favorite BBQ sauce.
Some like a lot of sauce; some like a little but all chopped down here
have a fair amount of sauce. Heat it all together and serve it on a
toasted bun of some sort, with dill pickles and fresh cut raw onions on
the side.

My favorite butcher calls the larger end of the brisket the "butt" of
the brisket. All of us call it the "ass end". With 10 to 12 hours on
the fire, since this part is more fatty it will have more smoke and
spice taste. It sometimes goes faster than the nicely sliced point,
cut off the brisket and put between a couple of pieces of heavy bread,
no sauce needed.

Robert

wrote:
> Mike Piedmont wrote:
>
> << When I talk about brisket I speak of two parts, the flat and the
> point.
> The flat being the thinner/lean cut and the point being the
> larger/fatty
> part. (I could be wrong, usually am (grin))! So your saying you guys
> slice the point? Do you guys call the larger/fattier part the butt and
> the thin/lean part the point?? >>
>
> Exactly. We carefully slice the point so that all can see the
> crispness of the bark and the depth of the smoke ring. Then we
> seperate the flats and slice some of that, too. When it gets larger,
> fatter, and jucier, we make that into "chopped" sandwiches, and the
> bean stuff. I know every 25 miles someone else does it differently,
> but down here it is all pretty much served the same way.
>
> At a BBQ restaurant, sliced beef always sells for a lot more than
> chopped. The chopped sandwiches are made by coarsely slicing and
> chopping the butt end with generous portions of bark, fat and meat,
> then putting it into a pot or skillet with your favorite BBQ sauce.
> Some like a lot of sauce; some like a little but all chopped down here
> have a fair amount of sauce. Heat it all together and serve it on a
> toasted bun of some sort, with dill pickles and fresh cut raw onions on
> the side.
>
> My favorite butcher calls the larger end of the brisket the "butt" of
> the brisket. All of us call it the "ass end". With 10 to 12 hours on
> the fire, since this part is more fatty it will have more smoke and
> spice taste. It sometimes goes faster than the nicely sliced point,
> cut off the brisket and put between a couple of pieces of heavy bread,
> no sauce needed.
>
> Robert
>

Thanks Nailshooter,
Just the info I was looking for, It does make more sense to use the
butt (what I call the point) for chopping up. That's what I'll try out.

--
Regards,

Piedmont

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

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

BOB wrote:
snip
> Me, too, Mike. *I* started the part about the pulled brisket with a
> reference to Sonny's (a chain of BBQ that can be compared to
> MacDonald's...you can be assured that it will be exactly the same,
> whenever you go, and which ever location you choose. It probably
> won't kill you, the masses seem to enjoy it, but is it <good>?)
>
> BOB

Bob,
There are lot's of Sonny's here in the Carolina's. About the only thing
on their menu that has any taste is the brisket. I've been there 3 times
but probably won't go again. Reason being: I make better brisket and pig
then Sonny's.

--
Regards,

Piedmont

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

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

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)

Mike "Piedmont" wrote:
> Is there anyone here from Texas that can answer a brisket question? Is
> brisket served two ways in Texas traditionally? Sliced or
> chopped/minced??? One or the other or both?
>
Mike: 90% is sliced ,, the end pieces are chopped up with sauce and sold
in sandwiches ,

but brisket is assumed to be sliced,

stevek wrote:
> Mike "Piedmont" wrote:
>> Is there anyone here from Texas that can answer a brisket question? Is
>> brisket served two ways in Texas traditionally? Sliced or
>> chopped/minced??? One or the other or both?
>>
> Mike: 90% is sliced ,, the end pieces are chopped up with sauce and sold
> in sandwiches ,
>
> but brisket is assumed to be sliced,
Good, another side of the brisket question, thanks Steve. Good point of
using ends.

--
Regards,

Piedmont

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

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Mike "Piedmont" wrote:
> Is there anyone here from Texas that can answer a brisket question?
> Is
> brisket served two ways in Texas traditionally? Sliced or
> chopped/minced??? One or the other or both?

Brisket is served sliced.

Chopped beef can be made from the brisket's burnt ends (or any other
cut of beef). Just chop it up good, toss in a pan with your favorite
BBQ sauce to warm up, then put on a bun with some dill pickle and
onion. Not a bad snack when you've run out of sliced brisket.

--
-frohe
Life is too short to be in a hurry

Steve wrote:

<<I beg to differ [OK, so that don't sound like a Texan].

Wow... I am thinking you are from the northern end of the State.
Just kiddin'.

<<The point is the thick side of the brisket, the flat is the
thinner side. Depending on the region, the point will also
include a layer of flat underneath it, or the point will be
completely separated from the bottom flat. >>

You are of course, correct. But to be even more correct, call the
point out not by its slang name, but by the more correct "deckle".
However, in the erudite group that make up my friends if I told them I
was giving them a sandwich made from the deckle, no doubt they would
think I was giving them the equivalent of Rocky Mountain Oysters.

We all call the deckle "the point" because we are tired of argueing
(mostly after too many beers) on which side is "pointy", and debating
why anyone would they call the end with the lump on it "the point".

>>I've never heard the term "butt" in relation to brisket. Even in
Texas. <<

As I mentioned above, you are probably more used to hearing the
colloquial "ass end". Maybe not if you are too far north in the State,
where they have actual seasons that prevent them from barbequeing all
year round. In San Antonio, it is always brisket time, and it is
certainly a treat to pull off a nice brisket and sausage at Christmas
after eating bird and pig as traditional meal fare.

Robert

"stevek" > wrote in message
...
| Mike "Piedmont" wrote:
| > Is there anyone here from Texas that can answer a brisket question?
Is
| > brisket served two ways in Texas traditionally? Sliced or
| > chopped/minced??? One or the other or both?
| >
| Mike: 90% is sliced ,, the end pieces are chopped up with sauce and
sold
| in sandwiches ,
|
| but brisket is assumed to be sliced,

Y'all need to know that here in Amarillo you can order either a sliced
or chopped brisket sandwich at any of the BBQ places. If you order it
chopped, the server will cut off a slice and then proceed to chop it up
and put it on a bun. If you want, they will dribble some sauce on it.
Or, you can dribble the sauce on it yourself along with chopped onions,
jalapeno pepper slices, hot or plain relish and any of the other stuff
they have at the condiment table. Plate dinners are sliced brisket
unless you get the 3 meat plate which gets you ham and sausage along
with the brisket. Sure is making me hungry talking about it.

--
Jarhead

>>You are of course, correct. But to be even more correct, call the
>>point out not by its slang name, but by the more correct "deckle".

The decle and the point are two different things. Here is an excerpt
about brisket from the Virtual Bullet website:

"The deep pectoral muscle (the "inside lean surface") is commonly
referred to as the brisket flat, while the supraspinatus muscle is
commonly known as the brisket point.

Contrary to popular belief, the deckle is not the same thing as the
brisket point. Rather, it's the fat and muscle that attach the brisket
flat to the rib cage."

Kurt

Chef Kurt wrote:

> Contrary to popular belief, the deckle is not the same thing as the
> brisket point. Rather, it's the fat and muscle that attach the brisket
> flat to the rib cage."

Correct. Typically it is trimmed out for "packer cuts", which are more
correctly referred to as "brisket 120".
--
Dave
www.davebbq.com