Cutting Brisket - A Finished Product

Discussion in 'Meat Selection and Processing' started by ddemoulin, Jun 19, 2012.

  1. ddemoulin

    ddemoulin Newbie

    Hello SmokingMeatForums Community,

        I'm Looking for opinions on how and when to cut a finished brisket, fresh off the smoker.  Personally, I wait a half hour prior to cutting.  I usually pull the finished brisket at 180 F and cover it.  I let it sit for roughly a half an hour before I make my 1/8th inch thick cuts (across the grain).  I think I need to let it sit for at least an hour to allow the meat to cool down and firm.  What do you do to your finished briskets? What Temp? How long do you wait prior to cutting? 

    Thank you in advance, I value everyone's opinion.

    Sincerely,

    Dale DeMoulin - [email protected]
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dale, morning and welcome to the forum.....  I pull at "tender" when a toothpick slides into the meat easily and wrap and wait at least an hour before slicing..... "tender" can be anywhere from 195-205 depending of the meat....   Dave
     
  3. s2k9k

    s2k9k AMNPS Test Group

    I see this is your first post so [​IMG]  to SMF!!! Would you do us a favor and go over to "Roll Call" and formally introduce yourself so we can get to know you and also add your location to your profile, Thanks!
     

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