Question on Brisket for slicing

[mrad]

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]

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]

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]

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