Brisket for a wedding - Pull or Slice?

hardcookin said:

I would keep your brisket intact. It will keep it from drying out. Then slice it before you serve it.
If your just planning pulling it, I would pull and vacuum seal with some beef juice from the smoke.
And then freeze and reheat the day of the wedding.

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hardcookin said:

Cold brisket is not much fun slicing. I would reheat it.

If it was me I would do pulled pork and pulled chicken they are both a little more forgiving.
If you have never smoked brisket before your going to have your hands full.


Biaviian
I have usually used chuck roasts for pulled beef. But right now brisket is cheaper than chuck roasts around here.
So I will take brisket. I usually slice brisket

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TallBM said:

 
I think you are getting a lot of good info.

I have helped with stuff like this before though I was not the one smoking the brisket.

The plan is usually:

• smoke day before and then put in the Fridge NOT the freezer, double wrap in foil as soon as you pull the meat from the smoker
• leave the brisket whole and reheat the OVEN the day of event so you can keep it as juicy and flavorful as possible
  • When heated well enough you slice/chop and then transfer to the heating/holding roasters and/or buffets to continue the job and hold the meat for eating
• If the brisket is left whole you can slice or chop after the initial warm up in the oven
  • I have never had "pulled brisket" at any of the billion of large event's I've gone to that served brisket as the main item (here in TX it's at almost every celebration/reception for every event you can think of) BUT I have seen a ton of "chopped" which is similar but can look a bit different as it still gives you chunks that can relate to slices where pulled would be strands of meat that do not look very related to slices and look more like pulled pork
  • Sliced vs Chopped
    • If you want better presentation you Slice
      • If you cook, slice, and store it may fall apart when reheated in the roasters and may be dryer and less flavorful
    • If you want the brisket to go a longer way with LESS waste you go Chopped
      • Chopped is ALWAYS mixed with some BBQ sauce so you inherently avoid dry or flavorless meat off the bat with this approac
      • Chopped also better lends itself to be cooked, chopped, and stored in gallon ziplock or vac bags that are then rewarmed on site in roasters.  Again mixing in the BBQ sauce ensures you have juicy and flavorful brisket
      • Kids are notorious for waste and they seem to eat chopped brisket with bbq sauce (like a sloppy joe) more than sliced brisket
  • Finally, Your Venue will be the biggest dictating factor or what you can or cannot do.  Here in TX most of our dinner/reception venues (I have ever seen) have multiple ovens and stove tops, etc. to support all of this.  Your venue may not have much if any kind of cooking appliances and ovens to help warm and prepare for such an event.

If you haven't thoroughly researched your venue capabilities please go do that first.  Then you can start narrowing down your options from there.

Best of luck and I hope this info helps :)

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Chef JimmyJ said:

 
Perfect brisket is slices on the edge of falling apart tender. I fear with a reheat you may get something in between with some slices and a bunch falling apart shredded meat. Not a nice presentation for a wedding. lf you have to cook ahead, pulled beef will be easier to keep looking and tasting good. And way less aggravation. I have had both pulled brisket and chuck, preferring chuck. Pack the pulled beef with a flavorful Jus. When you reheat add more Jus as needed to moisten the beef. Is this going to be served as sandwiches or plated with sides? Self serve or staff dishing? Both affect the planned portion size...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour or more,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

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