Sliced Brisket

[rcger]

If you are going to slice your brisket and not shred it, what IT do you like to take it to?  Thanks in advance.

[TedEbear]

I never shred a brisket.  I start checking for doneness at 190*F by moving the temp probe around the flat and seeing if it slides in easily.  Usually that's a temp of 190-198*F.  After that, I FTC for a couple of hours and then slice to around a pencil width thickness.

[Ka Honu]

Kinda depends on the cow. Some briskets are tender and ready to slice at 180-185^oF; some have to go over 200^o before you can do anything with them.

[KyNola]

Kinda depends on the cow. Some briskets are tender and ready to slice at 180-185^oF; some have to go over 200^o before you can do anything with them.

Ditto!  The grade of the brisket may need to be considered as well. A "select" grade brisket is going to be tougher than a "prime" grade or a "wagyu" brisket and may need to be cooked longer in order to enhance being able to slice and remain tender.