Hi out there to everyone. Here's a question:
I'm looking to smoke brisket (hot, till fully cooked), slice it thin, and serve it cold - like cold cuts. Kinda like pastrami, but starting with a fresh brisket instead of corned beef.
Any clue if this will be any good? I'd think what could be bad as long as I can smoke it right, no? Also how do I keep the meat firm enough that it won't be too tender and falling apart?
Any thoughts, anyone?