Brisket - Slicing Thin


 
A

a gampher

New member
Howdy,

All of the briskets I make are cooked low and slow, and end up sliced fairly thick (1/3 - 1/2 inch or so) and somewhat dry-ish, depending on the section of the brisket it's cut from. What I'd like to do is smoke it in such a way as to enable me to slice them very thin (1/8 - 1/4 inch), while keeping the slices moist. What is the best method for getting this result? I'm not averse to trying high heat, if that's the best way to accomplish what I'm trying to do.

For those of you who've been there, I'm thinking sliced thin for sandwiches like at Zarda BBQ in Kansas City.

Oh, and what is the best slicer to get for this? A 12-14" slicing knife, or a spinning meat slicer?

Thanks in advance!
 
Your brisket should be moist no matter how thick you slice it.

Try the high heat method described thoroughly in this forum. Run your smoker hot (>325) and foil the brisket at 155-165 internal. Cook until tender. That should be moist.

A SHARP long knife works fine, as does a rotary slicer.
 
If you are not able to slice thinly because the brisket tends to "crumble" or fall apart and it is a bit dry, my guess is that you may be over cooking it just a bit.

JimT
 
I've done only one brisket, but it turned out quite nice and moist.

Made brisket tacos, and they were great.

I foiled it with 1 cup Bud Light and some apple juice for the last 2 hours until about 195 degrees.

Then I put in foam ice chest wrapped in towels and newspaper, very tight.

When sliced a couple hours later, it was like buttah.

Details can be found by paging own to my brisket notes at http://tvwbb.infopop.cc/eve/fo...80069052/m/539100982
 
I use a chef's knife and slice as thin as possible, like roast beef lunch meat you'd get at a deli. I think this helps with the juiciness as well, because you can take it out sooner, 170's according to my thermometer. It's juicy but still tender because it's so thin. Got a 6 pounder in now actually....
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.:
I use a chef's knife and slice as thin as possible, like roast beef lunch meat you'd get at a deli. I think this helps with the juiciness as well, because you can take it out sooner, 170's according to my thermometer. It's juicy but still tender because it's so thin. Got a 6 pounder in now actually.... </div></BLOCKQUOTE>

I use a 12-inch Dexter/Russell slicing knife. Bought it at Ambrosi Brothers Cutlery in KC about 15 years ago and I think its best thing ever invented by man. I can slice brisket with it perfectly thin for anyone's taste. Out of all the chef's tools I have, this knife is unquestionably my favorite.

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