Brisket Questions

[Mr Pigo]

So I am new and will be doing brisket soon and am wondering how you all are serving it. Is it just sliced against the grain and served similar to a roast or on a sandwich or what? I have never had it before. thanks in advance!!

[TMB]

Welcome to the forum!   Now I like to slice and have it for sammie's but I wil eat it with beans as well good eats!  Try it you'll like it  ;)

[classicrockgriller]

Texas Style!

Sliced on a plate with baked beans and potato salad.

Couple slices of bread with pickles and onions.

Now THAT is a MEAL!

[LumpyDVC]

We slice half and pull the rest.

Both are great on buns. For the pulled half we mix with BBQ sauce
and a little 7UP/Sprite and let simmer on the BBQ to keep warm.

[DTAggie]

I am with CRG - Texas style.  Defenitely slice against the grain.  Cook to an internal temp of 185* to 190* then FTC for a few hours.

[Habanero Smoker]

I either slice and serve on a plate with potatoes (sometimes macaroni and cheese or macaroni salad), corn and some greens or make sandwiches. My favorite sandwich is pull brisket on a kaiser roll, topped with a cheese sauce.

[SoCalBuilder]

First off, welcome to the forum. I concur that when the brisket is first done, sliced and served up with your favorite sides, or a sandwich is hard to beat. With leftovers, the sky is the limit for me. I use it in rice bowls with some veggies, I've used it in omelets and stir-fry. You name it, it'll be good!

[OU812]

We like to serve the flat like a roast, sliced across the grain with taters and gravy along with some greens and a home made bun.

I make the gravy with the drippings from the brisket.



With the point I like to pull it and make sammies or add it to some baked beans or make egg rolls with it.

Heck make some and serve it with what YOU like.  ;D

I like to separate the point.



From the flat.



Good Stuff!!