I want to cook a brisket this weekend for slicing like roast beef for a cold meat tray. Usually I cook mine to 190-195 for pulling. What temp should I aim for? Should I chill before slicing on my electric meat slicer or slice warm?

Bob

I think the experts on the forum would tell you to aim at 170 or 175, but since I've had my CS I go for the 190. I found along time ago when trying to slice brisket (particularly thin slices) it's far better to cool over night and then slice, but then again I've never used an electric meat slicer.

bob,
i agree with gibbler
go for the 170-175 and chill then slice.
jack

Thanks guys. Appreciate it.

bob

well.... ummm..... I understand the logic of the 175 recommendation, but I would still go to the 195 or so. The result will be more tender meat, but not so tender that it will fall apart. especially if you're gonna chill it. just another point of view...

I did my brisket today. In at 8:00am 225*, pecan wood. Temp was 37* at the start. Pulled it out at 5:30pm, it was at 175*, wrapped and let sit till 7:00pm. Before wrapping up to chill I had to take the end off of it for a taste. Just the last 2" or so. It was very good. Exceptionally moist. Good smokey taste. Cant wait to slice it up tomorrow. This is a huge improvement in my opinion, opting for a slicable vs pullable product.

Bob

Bob,

Let us know how it slices up.

For me, it's not a temp, but a Poke I aim for. The temp will get you in the range, but I take a temp probe and push it into the meat. With a little practice you'll be able to determine if it's tough, sliceable or fall apart tender.

And in the end, it's what works for you.

Russ

Russ... it sliced wonderfully. Like I would expect prime rib to slice. These were about 3/16 of an inch thick and moist. I sliced it on the slicer until I started getting close to the point and stopped. Threw the point back into the 008 with a refresher of rub and another hunk of pecan and smoked it another 4 hrs. We had that last nite for dinner.

I have plenty of meat for that meat tray on our last Office day before we leave for Christmas shutdown. I will be providing canadian bacon both hickory & maple smoked flavors, pecan smoked brisket, some karaj, and smoked cheeses.

Thanks everyone for the help & ideas.

Bob