Question on Brisket for slicing

mrad

Meat Mopper

Original poster

SMF Premier Member

Sep 27, 2012

279

40

Princeton, MN

• May 2, 2017

• #1

In the next day or two I will be throwing a 15lb packer on the grid iron to be used for sandwiches on Friday. I plan on slicing it with a meat slicer. Do I want to slice the brisket after the rest, or do I want to cool it further in the fridge for easier slicing?

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

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★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• May 2, 2017

• #2

For eating hot slice pencil thick across the grain. If you eat it cold, sliced thin eats better. When cooked until tender, rest about 30 minutes, and slice. ..JJ

 

kam59

Smoking Fanatic

May 2, 2017

515

65

Southeast Texas

• May 3, 2017

• #3

I would cook till probe tender then let it rest covered til the internal temp drops back down to around 160° then slice. Letting the brisket rest down to 160° allows it to firm up and less chance of it chipping as you slice it.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• May 3, 2017

• #4

If your going to use it for sandwiches I would refrigerate it over night or put it in the freezer for a couple of hours. This will firm it up & you will be able to slice it nice & thin.

Al

 

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