Competition Style Brisket (Q-View)

Isakill said:

As all of you can see, I'm new around these parts.  I've always wondered, but never got to ask.  Other than competitions (I can see why).  Why isn't Brisket shredded/chopped like pork?  I worked at a local BBQ joint for over a year until it closed, and we always the morning after smoking it, would get a pizza cutter (the big ones that look like a Bat' leth for you trekkies out there) and just cut and shredded it while it was still warm. (we would store them in these huge coolers for cooling/resting)

Every other BBQ place I've been to serve it up sliced.  I see no real advantage for it because sliced brisket doesn't accept sauce like shredded does.

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Isakill said:

As all of you can see, I'm new around these parts.  I've always wondered, but never got to ask.  Other than competitions (I can see why).  Why isn't Brisket shredded/chopped like pork?  I worked at a local BBQ joint for over a year until it closed, and we always the morning after smoking it, would get a pizza cutter (the big ones that look like a Bat' leth for you trekkies out there) and just cut and shredded it while it was still warm. (we would store them in these huge coolers for cooling/resting)

Every other BBQ place I've been to serve it up sliced.  I see no real advantage for it because sliced brisket doesn't accept sauce like shredded does.

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eman said:

My 1st reason would be that good brisket or BBQ  does not need sauce. I will serve it on the side but do ask any guest to please taste the meat before covering up the taste w/ sauce. But, to each his own.

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Part of the competition brisket challenge is having it actually slice without shredding and still be super tender but not fall apart! Classic brisket box is slices about the width of a wooden #2 pencil. 
It is a challenge. Chopped or shredded tastes fine and I won't get into the meat vs. sauce debate (what you like is your own business!!). But, there is something beautiful about a plate of nice clean slices of brisket, fork tender, but with some bite. 

YMMV!!

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Isakill said:

The Brisket we served was good on it's own but the sauce (about a tablespoon at most) topped it off nicely.  Also other than pulled pork, it was his best seller.

I've gotten that because of some of the competitions i've seen (I've never actually attended one but plan on doing so).  I understand it that way the judges can see the ring, and obviously chopped brisket can disguise a not so tender cook of the already tough meat.

I love brisket. But, none has matched (yet) what that ole' joint could cook up and that I helped babysit for whole shifts of work.

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Shiz-Nit said:

Okay we are gearing up and getting ready to do a few comps this fall as long as everything works out as we hope.

Here is Brisket we did for a small local comp.

 

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