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Brisket

FM Former Member
We're in the planning stages of opening a Mom & Pop Q here in Northeast Ohio & the CS Smoker is the one. We've researched Southern Pride & Old Hickory. Nice, but we're not into Competitive Cooking and seems a little much for our needs, etc.

I grew up in Memphis & there's nothing like a good bbq sandwich....... mmmmm. No offense you East Coasters, but Hold the Vinegar, please! Rub only, sauce as a condiment. Don't want to miss that wonderful pork flavor.

We've heard so much about Brisket. We were in Columbus at the Food show a few weeks ago & stopped in at Hoggy's to check out their food. To be honest, we were expecting more. Just wasn't that impressed with the food, hype & cost. Anyway, we DID get to try their Brisket sandwich. It was tasty. As so many Yankees up here need a Beef in their Menu we thought we'd try it. Hoggy's Brisket was pulled just like their Pork. What are the thoughts out there on that style? we realize it's not the True Sliced way, but would certainly help eliminate the need for a slicer or a good hand to slice thin.

Looking forward to hearing from all you experts out there!
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FM Former Member
Federal Way? Got Family that lives near there. Had a sister who lived there many moons ago. Will have to send brother Bill & his wife your way. What's your location?

Great idea! Can you tell me how you prepare & serve your sandwich? My husband & son-in-law favor the round bun & want to use Horseradish(not Horsey Sauce( w/the option of BBQ Sauce for the condiment.

Looking forward to your reply!
FM Former Member
We cater at this time no resturant, we use buns and will have a couple of sauces ( sweet and spicy) I like the horseradish sauces also and it can be supplied by request. I cook just as I would a brisket, same rub and pit temps (225 to 250�).
The front shoulder has 3 cuts, chuck roll, the blade clod and the clod.
The roll and the clod will run 15 to 22 pounds.
Jim
FM Former Member
Haven't been around in a while. Checked out the link you gave for Columbus. Sounds much like what we're looking for. Talked to the Owner of our Prospective Restaurant site & the Health Dept today. I guess we'll have to see what hoops we have to jump through to see if we'll go the next step. I DID think about catering........ may be a better option once we see what's ahead. THANKS for all your input/info.
FM Former Member
I do brisket at my restaurant here in Iowa. Most dont know what it is. I prefer to chop it. I hate stringy (pulled) beef. It is too chewy plus I use the brisket in my baked beans and the stringyness is hard to deal with when spooning in containers. Chopped is such a pain when it is tender and falling apart. You could do chopped beef and just use the clod (very little waste unlike brisket) or beef flats (inside round).
FM Former Member
ON THE ABOVE COMMENT--

I meant sliced brisket is a pain (when falling apart and trying to slice is nearly impossible). If you want it sliced--best way is to remove the point...remove the fat layer between point and flat...chill until solid then slice flat accross the grain...reheat and serve.

(not seeing well...had emergency eye surgery last week) Wink
FM Former Member
I've only catered a small number of events (20-100 guests), just getting started, but have been using a good ole electric knife on site to slice hot briskets... it moves fast and gives a good result. If the brisket is nice and tender, you also can slice a little thicker and have a real good result for sandwiches or for eating straight on the plate. That's what I saw in TX recently (thicker, tender slices), all around the Austin area. Of course, they just give you the brisket with a couple slices of white bread... and sauce on the side (if at all!).
FM Former Member
Yeah... I'm using a "Cuisinart" model, that cost twice what it should cost. But the deal is this: The Hamilton Beach (el cheapo) was cutting the hell out of my cutting boards. If you go shopping, make sure the knife does not have a SHARP TIP to it... the one I ended up with has a blunt sort of tip. I found that when I drew it across a brisket, the sharp tip was chewing the board. Much less damage with the fancy one.

And yes, it is a scary beast. You get comfortable with it, though. I'm still more scared of the mandoline Eeker

I use the electric knife for brisket slicing, chicken carving and "speed ribs" -- I mean, you just use tongs to stand a rack up, and BOOM, you zip those bones apart like the Matrix Reloaded... LOL

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