From SteveD (in another post):

quote:

I just cooked my third brisket in the CS over the weekend, and this was the best yet. I also started with a 11# whole brisket. I used Pendery's Yosemite Sam rub on it (for several hours before putting it in the CS). I used about 3+ oz of hickory, and I cooked at 200 for 11 hours, at which point the meat temp was around 174 (and not moving). I bumped the temp up to 225, and 3 hours later I heard the Polder beeping and noticed the internal meat temp was 201. I held it for several hours at 140. The very outside parts were a little dry, but inside was moist and tender with decent bark all around. So far, we've only been eating from the flat since this is my first time cooking a whole brisket. My wife screamed in horror when she saw the thing before I put it in the CS, but she nodded approvingly when she tasted the result. I could use a little help figuring out how to slice and serve the thing since the flat is all I'm used to.

So, CS Nation, what are your recommendations for dealing with a WHOLE brisket, how to slice and serve?

I think I have mastered the art of cutting up briskets over the last week. Did a dinner for our PTA and one for church that ended up using about 25 briskets, plus I can't remember how many I cut up at the Oklahoma State Fair.

Any way, the way I cut them up is to start by sliding a knife between the two musles and seperating them. I cut the flat then across the grain.

Remove the fat from the deckel and slice it across the grain also. It will seem a little more chewy than the flat. I really prefer to chop it for sandwiches...

I'm with Stuart about the chopped deckle,if I'm not saving for " burnt ends".

I guess if you are catering, you need to sever the point and flat ,turn the muscles so that the grain all runs the same way and present a tray of slices.

I found that a lot of folks around my place like chopped sometimes,rather than slices for sandwiches.

IMHO if you are doing it for the people that come to your house,slice the flat nicely and do whatever you like with the point.

Hope this helps some.

You did see the photos in Brisket 101 didn't you?

When you slice a whole brisket, you should notice that the grain of the flat runs different than the grain of the deckle.

The Deckle:
the deckle is great for chopping, adding to bbq beans, making burnt ends, giving to people who need a little fat in their slices.
It definitely has a different texture and has a lot of other uses, but some do like it for slices.

The Flat:
After smoking, you should be able to just push the fat off (I kind of scrape it off with a knife edge). You should then see the grain (look at the meat and you'll see it very plainly). Just slice across the grain.

Couple of tricks.

If it's undercooked, you'll have to slice it to compensate for the "toughness".

If it's too tender (really) you can cut it thicker to compensate for the falling apart.

Mastering a temp that gives you the tenderness you want is not that hard to master, just keep good notes.

As for "serving" you can chop for sandwiches, sliced sandwiches, plain slices with bread on the side, with sauce, without sauce, and on and on...

How's that?

That's good information. Getting to the flat and slicing it hasn't been a problem. I guess it's the deckle I find a bit intimidating. I've been trying to tell what's what and where the good-eatin' parts of it are. I'll have another look at the pictures in Brisket 101, and I bet it will make more sense. Thanks!

I agree with slicing across the grain. Usually, I slice both parts rather then chop the deckle.

Another fine point is to slice across the grain on a bias instead of straight through the meat, up to 45 degrees to get an even more tender effect.

What the heck are "burnt ends"?
I don't see anything in the recipe section.

Burnt ends; I just read about them as a delicacy at Barnes&Noble tonight, and I've be putting them in the beans! I thought they looked good. Ouch!

How many should I look for? All the edges?

Q,
Lamar

Mornin',Lucky.

Burnt Ends are the tasty trimmin's around the top and edges of your brisket.

What you can also do,is separate the deckle from the flat and throw the fattier deckle back in the cooker at 225� for another 3 or 4 hours.

Take it out ,let it set about 15 minutes,and it will pull apart into strands with chewy deep flavored ends.



You can do this while your flat is resting in the cooler,or freeze it and put it in the pit on your next cook.

Hope this helps.

In Kansas City, you can by "bags" of burnt ends.

They're not the edges that are overcooked from the normal process. They are a specific effect that the smoker is trying to get. Usually do just what Tom suggests. Take that deckle you don't know what do to with. Follow his directions.

The idea behind "burnt ends" is to get an intense smoke taste as well as a little bit of crunch and some moist meat.

If you're even in KC, try them, once you've had them... yum yum.

Smokin'

You've all basically answered my original question. What I was wondering is when you pull the whole brisket out of the CS, do you treat the deckle and flat the same and serve from both. It sounds like, for the most part, the answer is no. The deckle is usually handled differently (and for various things). I've been eating from the flat all this week of the brisket I made last Sunday (and tasted some of the deckle). What I was thinking of doing is making a big batch of chili with the deckle meat and any leftover meat from the flat.

I gave my 10 month old son his first taste of brisket the other night. Now he's only recently tried meat for the first time (from a baby food jar). The look on his face was priceless. I'd have to say that he hasn't quite acquired a taste for brisket yet!