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Smoked Brisket Served Cold

post #1 of 6
Thread Starter 

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?

post #2 of 6

Brisket is very tough, If you have a good electric slicer, you may be able to get it thin enough to eat. If you can only hand slice, cook it until probe tender and refer overnight. The meat will firm up and be easily sliced by hand, yet be tender enough to chew...JJ

post #3 of 6
Thread Starter 

Thanks! that's helpful. Now with an electric slicer, how tender am I supposed to be cooking it?

post #4 of 6

If you can't get it as thin and uniform as a sliced Deli Lunchmeat, it will be tough to chew. Brisket is just not a meat that is tender cooked medium. If your goal is slices for sandwiches, Top Sirloin, a Tri-Tip or even Top, Bottom and Eye Round, are better choices. Smoke to an IT of 130, Medium, rest/chill and slice as thin as you can. If you want tender Brisket, smoked until Probe Tender, IT in the 190°F range, is the Best eating...JJ

post #5 of 6
Thread Starter 

Thanks! I hope to smoke some brisket before the end of the week. 

I have the Weber Smokey Mountain 22.5". Would you think I can put one brisket on each rack? If so, should I swap them halfway through smoking time, or just leave 'em be? I wanna make one for us, and another for a friend.

post #6 of 6

If one is bigger than the other put the big one on the top rack. It's a little hotter than the bottom rack, so they should cook about the same. Even if they are the same size, no need to switch them half way through.



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