Pulled Brisket

Spring Chicken · January 2008

I've got a request to do a whole brisket that can be pulled instead of sliced or chopped. I think someone mentioned this some time back but I can't find it.

Is it possible and how would I do it?

Spring "Feel Like I've Been Pushing Bull With A Rope All Day" Chicken
Spring Texas USA

TRex · January 2008

I'm going out on a limb attempting to answer a question about brisket, but I wonder if you could do it like Clay's pulled beef - slow smoke to 170 then foil till 200. I know less about briskets than flying an airplane, but I thought I'd throw this out there.

Good luck!

T "Brisket Amateur" Rex

FlaPoolman · January 2008

It's cheating but hard to mess up. I cook direct at 250 dome 1 1/2 hrs. each side. Then in foil pan or dutch oven add 1 beer, 1 cup water, Brown sugar, horeradish, tobasco, worcestershire, garlic and just about anything. Cover and cook indirect 3 to 5 hours. Serve with au jus (if slicing). I go heavy on the smoke in the beginning as it's covered for most of the cook. Hope this works for you.

Pat

Grandpas Grub · January 2008

I have never done it with brisket but I have with roasts all the time.

Called 'Spoon Roast'. I take a roast (not too paticular) and give it a 5 to 8 minute sear (all sides) in the Dutch oven on the egg. (well on a spider or on the lump - either will work).

For seasoning, simple salt, peper, onion powder, garlic powder and light sprinkling of paprika.

Put in the setter legs up, spacer and the DO.

Leave the burn't stuff in the oven. get some low sodium chicken & beef stock 1/2 x 1/2 and put in the dutch oven. Deglaze those goodies and plop in the meat. Fill to 1/2 level of the meat.

I cook this at simmer about 300° at DO level for 2 hours and turn the meat over. Make sure the liquid is about mid meat level and cook another 2 hours and check with a fork.

For me on the large this process will take from 5 to 6 hours and the meat will be be so tender it is unreal. You will very easily be able to turn the fork when you are done cooking.

I don't worry about meat temp at all.

The meat will be able to cut with a spoon.

Now if you want to kick it up a few notches when you first put in the meat in the DO add some spuds, onion, carrots. This will be a fantastic feast. The vegies are to die for.

The resulting gravy is also fantastic.

If adding the vegies, add more chicken/beef liquid to above the veggies and up to about 3/4 of the meat.

I have not done this with a brisket but I would think it would work as long as you have a pan big enough.

I have had a couple of poeple email me asking for the pot roast DO recipe I use.

Once I get my meat on the egg for today I will type it in again and post it.

BENTE · January 2008

i think i'm with trex on this one!! i also know a little about nothing and even less about briskets.

Spring Chicken · January 2008

Thanks guys. I just might cook one the way I'm used to cooking it and try pulling it with my Bear Claws. If it doesn't work I'll just give it to him in big chunks and he can try it himself.

Spring "Pulling A Little To The Left" Chicken

Unknown · January 2008

well, i got 1000 briskets under my belt.
i can't get my head around Pulled Brisket.

If you slice a brisket flat the wrong direction, you'll get long pieces of meat that may be hard to bite and pull. So i'd think if you got bear claws and went into the middle of a brisket, all you'd do it get long strips of meat (like roast beef strands).
And if you do that to the point meat, you'll def. get long strands. I think it would be unwise to try to pull both sections the same way, so i'd seperate 1st.

But I just don't see the point.
If I didn't want to mess with slicing, then I'd just chop it with a big chef's knife after removing all the fat off the bottom.

We just went through 34 briskets at Lakeland, and there's places in that brisket that NEED a knife to cut out - no amount of pulling is going to get through the big fat blob between the sections.
IMO, if you cook it long enough to render that point meat edible/usable, then you've overcooked the flat. thats why people re-cook point meat longer (i.e. burnt ends)

jaymer...

Popsicle · January 2008

Leroy, you can probably get one to pull if you do a flat, wrapping in foil from 160 to 200. The down side to this method is your brisket becomes “roasty” that IMHO defeats the purpose of cooking a brisket in the first place. Has the person requesting this brisket ever sampled a Spring Chicken cooked brisket? Might try to convert him to a sliced beef person. He will not regret it.
Popsicle

Unknown · January 2008

I like to do pulled beef using Chuck roast.

I usually do the chuck a lot like a butt at first, slow and low with rub.....But after a few hours I'll foil with apple juice, some real maple syrup, and let it go for a few more.

Pull and add any BBQ sauce (if wanted). Yum. Dickson

Pulled Brisket

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