Cutting Brisket - A Finished Product

[ddemoulin]

Hello SmokingMeatForums Community,

    I'm Looking for opinions on how and when to cut a finished brisket, fresh off the smoker.  Personally, I wait a half hour prior to cutting.  I usually pull the finished brisket at 180 F and cover it.  I let it sit for roughly a half an hour before I make my 1/8th inch thick cuts (across the grain).  I think I need to let it sit for at least an hour to allow the meat to cool down and firm.  What do you do to your finished briskets? What Temp? How long do you wait prior to cutting? 

Thank you in advance, I value everyone's opinion.

Sincerely,

Dale DeMoulin - demoulindale@gmail.com

 

[daveomak]

Hello SmokingMeatForums Community,

    I'm Looking for opinions on how and when to cut a finished brisket, fresh off the smoker.  Personally, I wait a half hour prior to cutting.  I usually pull the finished brisket at 180 F and cover it.  I let it sit for roughly a half an hour before I make my 1/8th inch thick cuts (across the grain).  I think I need to let it sit for at least an hour to allow the meat to cool down and firm.   What do you do to your finished briskets? What Temp? How long do you wait prior to cutting? 

Thank you in advance, I value everyone's opinion.

Sincerely,

Dale DeMoulin - demoulindale@gmail.com

Dale, morning and welcome to the forum.....  I pull at "tender" when a toothpick slides into the meat easily and wrap and wait at least an hour before slicing..... "tender" can be anywhere from 195-205 depending of the meat....   Dave

 

[s2k9k]

I see this is your first post so 

 to SMF!!! Would you do us a favor and go over to "Roll Call" and formally introduce yourself so we can get to know you and also add your location to your profile, Thanks!