How do you serve brisket?

MM-

I like to serve it as soon after carving if possible. Slicing it across the grain is important to get tender pieces of meat. We usually offer three or more sauces (regular, spicey-hot, and a mustard based one).

Brisket is good (maybe even better) the next day, IMHO. I put slices,and chunksof meat on a piece of foil made into a pan-like utensil by turning the edges up. Then, I put one of the sauces on it and put it under a broiler on high until it sizzles. Makes a great sandwich.

The last brisket I did, 2 weeks ago, was a packer cut, a little over 10 lbs, I did it in my Amerique, at 225 for an internal temp of 195, took 24 hours, did with about 6 oz of hickory, took out and wrapped in foil and a beach towel , put in insulated cooler for 1 hour, took out and sliced, make some au jus and spooned over good french or italian rolls, put a layer of meat on, then some swiss cheese and another layer of meat, and wrapped in sandwich paper to let all the moisture even out throught the sandwich, it was delish!

I like it sliced or chopped on hotdog buns with slaw on top like BBQ pork sammich and also I like it as a french dip. I also like it all by itself. Pretty darn good chopped up finer and served on a mashed up baked tator too !

If ( and I stress the **IF** part) there is any leftovers, I have them on a weekend morning warmed up with fried eggs. Great way to start off a weekend day!

bob

Chopped up, and on a big baked potato (called Stuff Potatoes around Q places)

Try it as a topping on pizza,it's great.

It makes awesome chili.

Yep, good in chili and on a big, fat 'tater with a little butter and a splash of soy sauce.

the best way to serve it is to box it up and send it to me!!!