Pathetically basic question about chopping...

Howdy,Chip1.People often separate the flat from the point by slicing horizontally through the fat layer or pocket after cooking is completed and discarding that layer of fat.The flat can then be sliced across the grain and the point chopped across the grain to the desired fineness.Hope this helps some.I will be at Angelo's and the Railhead in Ft. Worth this weekend and will report back,if I don't find too many cold pitchers of Shiner's.

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Good Q 2 Ya,Tom.

Cook it a little hotter.

Hi Chip1!

I do exactly what has been mentioned......separate the flat from the point(AFTER cooking). Then place the point back on the smoker and let cook until about 200� internal. It cooks up very much like a pork butt. At that temp you can pull or chop, your choice.

Be prepared, there will still be plenty of fat in that point....plan about 50% waste.

Since I always cook the entire brisket, I use the pulled point for sammiches and chili's and quesadilla's and anything else that requires beef.

All great ideas.

My suggestion.

I cook a brisket to 190 for slicing and
to 200 for chopping/pulling.

Cook it a little longer and chop away. It's really hard to teach you how to chop via posts like this. Just cook it longer and get a good, big knife (I use one of the large cleavers).

and don't forget. If it doesn't work the first time, eat your experiment, and cook another.



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Smokin Okie
It's done when it's done
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