How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

[JohnSpartan]

Hey everyone! New to this community and excited to learn a few things. I smoked my first ever brisket yesterday and it went just OK. It wasn’t dry nor under cooked, I think, but just kinda meh. I was mentally tapped from such a long smoke when I woke up early that for whatever reason I cut it up into chunks just to get it into a gallon storage bag and threw in the fridge. All I want to do is make chopped brisket for some family friends. I saw a video where a guy used a food processor but that seems extreme, should I first chop it up pretty fine and then throw it in a pan with beef broth and in the oven? Do I need to get it to a certain temperature? Should I cut it a different way? Not use beef broth? Assume I know nothing.

Thanks for any help. I have people waiting on dinner tonight so I’m under the gun. Lol.

 

[SmokyMose]

Is it tender? It looks good from here.
I'd serve it just like that unless it's dry, but brisket usually softens up a little when reheating.

 

[JohnSpartan]

It is tender...ish. I should have clarified, people want, including myself, chopped brisket because of that sauce barbecue magic taste. I’m sure it will be fine to eat in slices and that’s the way most people like it since the chopped is kind of the interior version but, I would prefer chopped today. Thanks for the help!

 

[bregent]

It's impossible to accurately tell from a picture, but it looks a little bit tight to me. Does it pass the pull test?

 

[JohnSpartan]

It’s cold so I assume that doesn’t work? It’s also very thick in chunks.

All I’m concerned with at the moment is turning this into chopped brisket haha.

 

[SmokinVOLfan]

Heat it up in the oven on low temp in a covered pan with a little beef broth. Once its nice and warm take a butcher knife and chop it up. Should work just fine.

 

[JohnSpartan]

Never done this so apologies but should I use regular broth or I have a no sodium one. Felt like it might get salty with regular. Also how low we talking? 225? 325?

Thanks so much, almost got it.

 

[SmokinVOLfan]

I would roll it around 250 and just check the temps in 5 minute intervals after 10 min or so. For sure the no sodium stuff. Like you said don't want it to get too salty. Having a few cold ones in the process also will make this more enjoyable.

 

[JohnSpartan]

Thank you for the advice my good man.

 

[Nole4L]

It would be bound for the chili pot if it was me.

 

[fullborebbq]

When all else fails a crock pot cooks at around 210 degrees. With some sauce or broth that will get it tender.

 

[SmokinVOLfan]

Crock pot is also a great idea I didn't think of that.

How did it work out for you?

 

[JohnSpartan]

Turned out amazing! Let it sit in the oven in a pan with no sodium broth for maybe three hours at 250. was able to shred an inch thick slice with relative ease which was the firmness I wanted. Taste smoky and incredible. Knowing I can save a brisket like this, I’m practically inclined to buy worse briskets that are cheaper and do this because it taste so good.

When I get to the point of being able to cook a great brisket, I’ll do the normal slices and what not.

 

[tallbm]

Turned out amazing! Let it sit in the oven in a pan with no sodium broth for maybe three hours at 250. was able to shred an inch thick slice with relative ease which was the firmness I wanted. Taste smoky and incredible. Knowing I can save a brisket like this, I’m practically inclined to buy worse briskets that are cheaper and do this because it taste so good.

When I get to the point of being able to cook a great brisket, I’ll do the normal slices and what not.

Hi there and welcome!

In TX when there are large events serving a ton (hundreds-thousands) of people, chopped brisket is usually the way it is served. You can get lazy with it and smoke it and when the brisket is at about 180-190 degrees internal temp (IT) you wrap in foil and let it hit 205-206F IT and then you just throw it in a pan and it wills shred no problem. U then just add sauce and mix in and u are done.
People in TX also do a super hot smoke with briskets like this. They apply lots of smoke for about 3-4 hours and then wrap in foil and cook/smoke at like 375-400F+ degrees and it will be fall apart texture so it naturally shreds/chops lol.

Now with a brisket like the one you had you can do what you did in the oven or the super lazy approach is to throw it in the crock pot with a bottle of bbq sauce and just let it go on high for hours and then come back and it will shred and mix the bbq sauce right in and u have chopped bbq brisket.

All these approaches will give you what you want without having to babysit too much.
Let me know how this sounds :)