When it comes to serving brisket, one of the decisions you’ll have to make is whether to chop or slice it. Sliced vs Chopped Brisket – the choice depends on how you plan to serve it, among other factors.
Sliced brisket is just that: thinly sliced pieces of cooked brisket, often served on a sandwich. Chopped brisket, on the other hand, is cut into smaller pieces and typically mixed with BBQ sauce. If you’re unsure about how to prepare your brisket, this guide will provide you with helpful information.
Sliced vs Chopped Brisket
Both chopped and sliced brisket are acceptable methods of serving, but the flat end is typically easier to slice. The point cut, which has a higher fat content and an irregular shape, is usually served either chopped or shredded. The choice between chopped and sliced brisket depends on the recipe, the method of cooking, the pitmaster’s skills, and the intended serving.
Chopped brisket is typically used in brisket sandwiches, while sliced brisket is well-suited for more formal dining. For example, if you’re making a brisket sandwich, chopped brisket is the best option. However, if you’re serving it at a formal dinner, sliced brisket would be more appropriate.
Chopped brisket is also used in other dishes such as hamburgers, meatloaf, bolognese sauce, meatballs, kofta and other dishes that require small ground meat. Ideal for corned beef or pastrami, the sliced version is the perfect choice.
In short, the choice between chopped and sliced brisket depends on the recipe and the intended serving. The sliced version wouldn’t make hamburgers look like real burgers and similarly, Chopped briskets are not suitable for pastrami.
Beef Brisket
Beef brisket is a cut of meat from the chest section of a steer, located just beneath the upper portion of the rib cage. It is a large cut of meat, with a whole brisket weighing up to 20 pounds, although cuts of 10-15 pounds are more common. The brisket contains a significant amount of fat and connective tissue, which makes it ideal for long, slow cooking process such as smoking.
The beef brisket is a flavorful cut of meat that requires slow cooking to prevent it from drying out. There are different ways to cook a brisket, but the most popular methods are smoking, grilling, and braising.
– Smoking is a traditional method of cooking brisket that infuses the meat with flavor and tenderizes it through the use of wood smoke.
– Grilling is a quicker method of cooking brisket, where the high heat of the grill creates a flavorful crust and sears the outside of the meat.
– Braising is a slow cooking method that uses moist heat to tenderize the meat. In this method, the brisket is cooked in a liquid such as broth or wine, then covered and cooked over low heat.
Point and Flat
A whole brisket, also known as a whole packer brisket, is made up of two sections: The point and the flat. The point cut is triangular in shape and has a high amount of fat and marbling, making it flavorful but difficult to slice. The flat is more rectangular in shape and has a layer of fat along one side. It is a leaner cut of meat than the brisket point and is often sold at a higher price when sold separately. Due to its irregular nature and high-fat content, the point is typically chopped or shredded, while the flat is best suited for slicing.
How To Chop Brisket
Chopped brisket refers to a type of minced meat that is finely cut and has a minimal amount of fat. It can be used in a variety of dishes and is made from beef that contains a lot of muscle, typically from the hips, legs, shoulders, and back. Brisket is a perfect cut of meat for chopping because of its tough texture.
In the past, a whole brisket was placed on a wooden board, and fine slices were scraped off the meat using a sharp knife. This type of meat can also be referred to as minced meat, hash, or tartare depending on the production and further processing.
When chopping brisket, it is important to follow certain guidelines to ensure the best results. First, to keep the meat tender, allow the meat to rest for at least one hour before chopping. Next, chop the meat against the grain to prevent it from becoming too chewy. Additionally, it is recommended to add an acidic ingredient, such as barbecue sauce, apple cider vinegar, or lime juice, to enhance the flavor and balance out the fat in the meat.
How To Slice Brisket
To properly slice a brisket, start by allowing the meat to rest for at least one hour. Place the brisket on a cutting board large enough to hold the entire flat and use a sharp slicing knife. Identify the direction of the grain and position the flat so that you can slice against it. This will help to break up the muscle fibers, resulting in a more tender meat.
Remove any remaining fat cap before slicing the meat at a 90-degree angle against the grain, aiming for around 1/2-inch thick slices. To achieve uniform slices, use a gentle sawing motion while applying gentle pressure. If desired, pour any sauce or gravy over the slices before serving.
Pro Tip
When preparing to smoke brisket, it’s important to keep in mind that if the meat is cooked past a certain point, it may not slice well. One technique to ensure optimal slicing is to separate the point and flat cuts before cooking, as they have different ideal internal temperatures.
Similar to smoked pork shoulder, the point should be cooked to at least 195 degrees Fahrenheit, or even up to 210 degrees Fahrenheit for added tenderness, while the flat should be removed from the smoker at 195 degrees Fahrenheit to prevent it from falling apart when slicing. Also, keep in mind that the meat will continue to cook slightly even after being removed from heat, so if it’s at 185-190 degrees Fahrenheit, it may be ready to be taken out of the smoker and sliced.
How Much Brisket to Serve Per Person
When deciding how much brisket to serve per person, consider the appetite of your guests and the desired portion size. A moderate serving size is around 1/2 pound per person, taking into account that the meat will shrink during cooking.
To ensure you have enough for your guests and potentially leftovers, a good rule of thumb is to cook 1 pound of brisket per person. If you’re catering to a large crowd or expect your guests to have bigger appetites, it’s recommended to prepare more than you initially anticipate. Additionally, brisket is a dish that can taste even better the next day, so leftovers are always appreciated. It’s important to keep in mind that it’s better to have too much brisket than not enough. If you find yourself with leftovers, there are many ways to use them, such as in sandwiches or as a topping for salads or pasta dishes.
Pro Tip
Leftover brisket can be used to make a variety of dishes, such as tacos, arepas, and breakfast hash with eggs. However, my personal favorite and great way to use leftover brisket is to make chili. A simple recipe for chili with leftover brisket is to reheat the meat, add beans, fried onions, and cherry tomatoes, then season with salt and pepper. Stir everything together in a pan and serve. The smoky flavor of the brisket adds an extra level of comfort to this classic dish.
Best Cut of Brisket
The best cut of brisket is known as the “packer brisket,” which is made up of two sections: the flat and the point. The flat is a thin, rectangular cut that makes up the majority of the brisket, and typically has a thick layer of fat cap on one side. The point, on the other hand, is a triangular cut that overlaps the flat and has more marbled fat and less defined grain.
The brisket is a large, primal cut that comes from the chest of the cow and is known for its tough, connective tissue. To achieve a tender, juicy and delicious brisket, it must be cooked low and slow, allowing the connective tissues and fat to render.
When cooked correctly, the point will be more tender and juicy due to its high fat content, while the flat will have a more pronounced beefy flavor.
The question of when to separate the point and flat of a brisket is a topic of debate among pitmasters. Each method has its own advantages and disadvantages.
Separating before cooking: This approach allows for both cuts to cook at different temperatures, resulting in a crunchy bark on all sides of the brisket.
Separating during cooking: This approach is easier to do as the meat is partially cooked and the fat seam between the flat and point is more visible. However, the meat is hot and heavy, making it dangerous and difficult to maneuver on a cutting board.
Separating after cooking: This is not ideal as the flat and point are not done at the same temperature. The point, being the larger portion, takes up to two hours longer to reach the correct internal temperature, while the flat would dry out in that time. The most common method is to cook until the flat is done, separate the point and flat, put the point back in the smoker, and let the flat rest.
Wrap Up
Some people enjoy the straightforwardness of chopped, while others like the slower process of slicing. Ultimately, it is up to you to decide which way you would like to enjoy your brisket.
If you are looking for a speedy way to cook your brisket, then chopped is the best way to go. Alternatively, if you want to savor the process of cooking your brisket, then slicing it is the better choice. No matter which method you opt for, you can be sure of delicious results.
