Your opinion of this video

[Steve Whiting]

Okay so I have been doing this BBQ thing now for about a year and a half and have learned a whole lot, especially from the TVWBB. I remember when I used to use lighter fluid

. Now I cringe when I see someone doing that. Anyway, my latest quest is to conquer the mighty Brisket. I thought I understood the correct method (by correct I mean the common method used by the experts here on TVWBB) of slicing a brisket until I saw THIS video. I am now confused. In the video he removes the portion of the flat not covered by the point and puts it aside for chopping. He then slices the remaining part of the brisket; slicing the point and flat together and still connected. I always thought that the proper way to slice a brisket was to remove the point and then slice the flat. The point could then be used for burnt ends or for chopping or whatever. So my question is this. How do you slice your brisket and what do you think of the method in the video? Do you slice point and flat together?

 

[Dan H.]

Only my opinion:
That was definatly the most "different" thing i've seen so far. I think that it would work also... I myself would notice that his sliced brisket wasn't the actuall flat, but i'm pretty used to eating it would be the only reason. He describes it as dry (the flat) so maybe he doesn't cook exactly like us either... yes, it can be dry, but ussually you can control that, USSUALLY. ...im not saying hes wrong.. not gonna say hes the "man" either, lol.
I seperate the flat and point, after the thickest section of the flat is tender/ or as tender as I believe its going to get. Then I can either throw the point back on the smoker w/ more wood (I like brisket doused in wood ussually, more-so then anything else) to render more fat/develop more bark and burnt ends, or keep it out also....depends how much energy I have or whatever. Either way I chop the point (if not saving some chunks for chili or something) and mix about half point, w/ a sliced flat, for a sandwich.
This doesn't matter but instead of slicing exactly against the grain, perfectly perpendicular, I like to try to get a bit of an agle on it, it kinda makes it look more juicy and super pro, extra special... like the picture of Jim Minions in that book "Webers Charcoal Grilling" -Jamie Pervience.. LOL! Isn't that the best picture you've ever seen?

 

[Matt_G]

forgive me for this aside, but

I think that's the first time I've seen such a skinny guy talkin' 'Q.

 

[Michael Freeman]

I agree, I don't trust BBQ cooks who are that skinny. I'll listen to someone who looks like they've eaten a bit of bbq themselves.

 

[Dave/G]

He's in a restaurant and doing it according to his own personal preference. He wants the leaner flat meat chopped to absorb sauce and wants the point meat for sandwiches with more moisture from the fat than the flat offers. There is no correct way. It is just a matter of personal taste. Although I would say that most on this board prefer to slice the flat and chop the point. What you like. No right or wrong. Try slicing the point next time. You might like it or you might say it's too fatty. Have no idea what temp he cooked at, but note that he took the whole thing off at the same time. His flat meat might have been cooked longer than you or I would and therefore was drier

 

[Doug D]

Sounded to me like he was either unaware of, or uninterested in making use of the practice of cooking the flat to appropriate doneness and then separating the point and cooking it further. A local joint I frequent does the same, I think. It's not that their flat meat is dry, but it's been cooked to the point that slices won't hold together, even if sliced a little on the thick side, hence you get "chopped" (flat) or "pulled" (point).