Questions about pulled brisket

I think it would be better if you started with a whole packer rather than just a flat.  If you want it to pull I think you just have to cook it a little longer than you would to slice.  I agree some braising liquid will help move it along as well.

The first time I made a packer I held it in my oven for several hours in an oven bag and it fell apart when I tried to slice it.  My oven's lowest temp is 170 but actually ranges between 175-185 so I think it just continued steaming in the oven bag.  

about 210/215 it will pull. will be softer foiled and braised but more potroasty in flavor. just letting it go and or put in foil with no liquids after 180 internal it will be more beefy, drier, but will take a sauce nicely. for pulled beef im a fan of the center of a chuck roll, i big piece 8 to 12 pounds over using a brisket for pull

tgs2401 said:

lousubcap said:

Absent anything from here, I would just go ask them...BTW restaurant?

Dickey's Barbecue Pit

285 N Hubbards Ln

This is what they call it on their menu.

Texas Style Chopped Beef Brisket

Our famous tender smoked Brisket chopped in the famous Texas style

Oh Dickeys just does one of their sandwiches like standard brisket and instead of slicing it they chop it into fine pieces. Makes it easier to eat and drops their food cost.  I had some the other day, tasty stuff. 

EDIT: I was sitting here writing a finance paper and cussing this thread because now I wanted chopped brisket for lunch and Dickey's is easily 20 minutes away. Then I remembered I had some brisket left over from Saturday night. Score.  Dickey's homemade sandwiches for lunch it is.  Also, finance sucks. That is all.