Pulled Brisket?

We love pulled brisket around here.
Makes great sandwiches.
I cook like normal, but take internal temp to 200-205.
Then, several hours in a dry cooler to finish it off.

Good eats.

TIM

To a comp cook,it may mean "overcooked",but may be darn fine eatin', around the house.

Thanks Tim. What size brisket do you use? Do you tuck the brisket tail under? Any further suggestions will be appreciated.

Depending on how much you do,the cost may be better to do a chuck roll,or even a good sized chuck roast.

They also tend to hold better,if it is awhile until serving.

quote:

Originally posted by Dave0320:
Thanks Tim. What size brisket do you use? Do you tuck the brisket tail under? Any further suggestions will be appreciated.

I cook on a FEC. So my procedure would not work well for you if you have an electric (which I assume you do).
I will defer to the experts on the technique for the other CS's.

Cost effectiveness? I buy CAB packers for less than $2 /lb and chuck is over $3. I am in FL panhandle, so it may be a regional thing with the prices.
We prefer the brisket flavor over chuck--just a personal preference. I even make Brisket Burgers.

Good Eats.

TIM

Not that I'd get out your way to shop,on a weekly basis,but where do you find CAB s in the panhandle-for my occasional trip?

quote:

Originally posted by Tom:
Not that I'd get out your way to shop,on a weekly basis,but where do you find CAB s in the panhandle-for my occasional trip?

I buy from Johnson Bros in Panama City.
Look here:
CAB Distributers

Search for "Foodservice distributers".

Several in central FL. much closer to you.
I have bought from Royalty in Orlando also.

Good luck.

TIM

Yep,we've used Royalty,as well.

Thanks