The Texas BBQ Forum

JMoney7269 wrote:God thank you. I was waiting for someone to finally catch that. When you cut, the meat self bastes and won't dry out. Thought all comp cookers knew that. Also keeps you from shredding the flat since the cutting board is making full contact, if it's a little stringy you can just mow right through it

I slice cap down my briskets are never dry.
My slicing knife is razor sharp so shredding a flat is never a problem even if they over cook a bit.
The only time I ever remember slicing one cap up was when the Modelo Negras were flowing pretty good.

Agree with KAM, I slice meat side up and as long as the knife is sharp you wont have any issues if you dont toast the edges by cooking hot n fast. BTW HNF to me is like 300+ but everyone is different and as already stated do what works best for you.

Omg!!!! how long can we discuss slicing a brisket? Against th grain we got brisket... With th grain we have stringy roast...

Ribeyes and brisket don't belong in th same sentnce.... I've cooked 1000's of briskets no two are alike ... So just cook it th best way You know how !!!!! And I promise I got one of th best briskets of any cook anywhere .... So when is enough enough!?!?!?

3 star redneck wrote:Omg!!!! how long can we discuss slicing a brisket? Against th grain we got brisket... With th grain we have stringy roast...

Ribeyes and brisket don't belong in th same sentnce.... I've cooked 1000's of briskets no two are alike ... So just cook it th best way You know how !!!!! And I promise I got one of th best briskets of any cook anywhere .... So when is enough enough!?!?!?

I hear ya Jeff, Some guys are better at talkin BBQ!!

3 star redneck wrote:Omg!!!! how long can we discuss slicing a brisket? Against th grain we got brisket... With th grain we have stringy roast...

Ribeyes and brisket don't belong in th same sentnce.... I've cooked 1000's of briskets no two are alike ... So just cook it th best way You know how !!!!! And I promise I got one of th best briskets of any cook anywhere .... So when is enough enough!?!?!?

Well Boys ya know we got all these young whipper snappers that have to show us old folk the error of our ways. Heck we have been winning the wrong way all along.

Big Ed wrote:

3 star redneck wrote:Omg!!!! how long can we discuss slicing a brisket? Against th grain we got brisket... With th grain we have stringy roast...

Ribeyes and brisket don't belong in th same sentnce.... I've cooked 1000's of briskets no two are alike ... So just cook it th best way You know how !!!!! And I promise I got one of th best briskets of any cook anywhere .... So when is enough enough!?!?!?

I hear ya Jeff, Some guys are better at talkin BBQ!!

More like..... helpful. Remember participation is voluntary, nobody is holding lighter fluid over your cook chamber forcing you click, look and or reply.

JMoney7269 wrote:

Big Ed wrote:

3 star redneck wrote:Omg!!!! how long can we discuss slicing a brisket? Against th grain we got brisket... With th grain we have stringy roast...

Ribeyes and brisket don't belong in th same sentnce.... I've cooked 1000's of briskets no two are alike ... So just cook it th best way You know how !!!!! And I promise I got one of th best briskets of any cook anywhere .... So when is enough enough!?!?!?

I hear ya Jeff, Some guys are better at talkin BBQ!!

More like..... helpful. Remember participation is voluntary, nobody is holding lighter fluid over your cook chamber forcing you click, look and or reply.

Aww What the heck

I for one appreciate any sound advice I can get. I know there is more than one way to cook anything, especially a brisket. In the end you gotta do what works for you. So...