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HH Brisket Question


 

B Mann

TVWBB Member
Looking to make pulled brisket sandwiches but have not seen a HH method yet that has yielded a pulled product... is this possible?

Picking one up tomorrow for this weekend, help!
 
Well, speaking as a Texan: you don't pull brisket, son, you chop it.

The problem is that unlike a pork butt, which is generously laced throughout with fat suitable for rendering, a beef brisket has little fat aside from the cap and the seam that separates the flat from the point.

If you got a brisket to the point where it could be pulled the same way you pull a butt, that brisket would be cooked to mush.

I say do it as it should be done: smoke it via the HH method, then take your best knife and chop that bad boy up. Sauce it lightly and then slap the results between two slices of squishy white bread. Repeat.
 
great post Stewart

It should be the same as sliced, but just add a little more moisture to the meat while it is cooking in the foil. Keep cooking until you achieve the tenderness you want. I would try to avoid getting a lean brisket that is mostly flat. The point will lend itself better to pulling. I like to thin slice the flat and chop the point.

If all the briskets look lousy, consider a chuck roast or large chuck roll. It pulls easily and tastes amazing.

Regardless, good luck. Pulled beef makes a dang good samwich!
 
I'm with Stewart. The Good Lord made brisket points and chucks for CHOPPED beef sandwiches. Try some Head Country with as much as you can pile between those two pieces of white bread, and maybe add a pickle or two, or a few onion slices. Don't forget a fork and lots of napkins.
 

 

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