Brisket -- I Was Instructed To Ask


 
E

Eugene A

TVWBB Fan
Hello:

My wife has asked that I ask my barbecue brethren and brethrenettes whether or not brisket can be "pulled." She likes pulled pork, and was wondering whether or not brisket can be prepared the same way. I don't think that it can be prepared the same way...at least, I haven't seen any recipes or techniques that show that brisket can be pulled.

We want to do a brisket on the smoker. We tried it on the kettle, and while it was tasty, to me it seemed a bit dry. My wife liked it, though, and wants me to try it again, but this time on the smoker.

Thanks for your help.
 
I have never seen it pulled but i have seen it chopped. When i want pulled beef i just do a chuck roast or something similar.

Brisket is just to pretty sliced to pull it, even if you could :)
 
I also have done a few chuck roasts to make pulled beef. Basically did just like pork shoulder for pulled pork.
 
JayRob said:
I have never seen it pulled but i have seen it chopped. When i want pulled beef i just do a chuck roast or something similar.

Brisket is just to pretty sliced to pull it, even if you could :)
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Ding, ding....we a have winner ! ^^^

I would teach her about savoring the bark, the smoke, the smoke ring....the essence of what BBQ is.
We have a local "BBQ" restaurant that shreds/pulls the brisket, drowns it in sauce and the soul of the brisket is lost.
 
Brisket can be pulled, but will probably be dry if you cook it that long. As recommended, go with a chuck roll or chuck roast for pulled beef.
 
Yup chuck is best for pulled beef. Was the brisket dry and tender/crumbly or dry with a bit of bite to it?
 
Bob Sample said:
Yup chuck is best for pulled beef. Was the brisket dry and tender/crumbly or dry with a bit of bite to it?
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Dry with a bit of bite to it, as I remember. I believe that I cooked it too long; but, I was told that I didn't cook it long enough. I was trying Myron Mixon's recipe on the kettle.
 
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Chris: YOU DA MAN!

Thanks for the info. I'm printing out the recipe. My wife looked at the photo of the finished product, and that's what she wants.
 
Joe F said:
Ding, ding....we a have winner ! ^^^

I would teach her about savoring the bark, the smoke, the smoke ring....the essence of what BBQ is.
We have a local "BBQ" restaurant that shreds/pulls the brisket, drowns it in sauce and the soul of the brisket is lost.
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Did you use the Vulcan Mind Meld? After discussing Chris's suggested recipe using chuck eye roast, my wife commented that we'll use Chris's recipe for the "pulled beef," and we'll do the brisket sliced. So, I asked which she wanted me to do first, and she said "brisket." So let it be written; so let it be done.
 
Looks like you've got your answers.

If you want a different spin on pulled or shredded beef, look up a pepper stout beef recipe. If you don't want to use the beer, it's also good if you substitute beef broth.

If you want sliced brisket, just chop the point for your wife. It's similar to pulled pork, but obviously beef flavored. Mix it up with a little sauce and she'll love it.
 
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