brisket serving suggestions

newsense

I'm an Egg owner since March, and I'm about to try my first brisket over the holiday weekend. I plan to follow the eggfest recipe, but I have no idea what to expect when it's done. Do I slice it just like I would a boiled corned beef slab, or do I pull it like a butt? Also, do I serve it with coleslaw and horseradish? Any ideas and suggestions appreciated

bdavidson

newsense,
Cut it in thin slices against the grain of the meat. You won't be disappointed. Low and slow is the way to go. Serve either alone with bbq sauce or on a roll. Love those brisket sandwiches.

Spin

newsense,[p]I'm with Brad 100%. Pay attention to how the grain of the meat runs prior to cooking as it sometimes can be hard to see on the finished product. I slice it into 3/16-1/4" strips, cutting across the grain.[p]I recommend a club roll for the meat as the roll (slightly elongated) holds a lot more meat and is long enough to hold whole strips. I kind of stack the strips like knocked down dominos. No coleslaw is necessary, but a nice sauce works very well. We tend to vary, but do like a mustard sauce from a recipe by Jack McDavid.[p]You will be impressed with the result.[p]Spin[p]