Satisfied a brisket craving!

[drholly]

Great brisket!  My favorite part is the sliced brisket sandwiches.  I get to sample a lot of brisket (both sliced and burnt ends, usually) when I judge a contest and that's great, but what I like best is a brisket sandwich 

Hub

Hub
what's interesting
when we were growing up if you asked for a chopped beef sandwich it was chopped from the point
and a sliced sandwich was from the flat
when I go into a local BBQ joint now they don't separate the point from the flat
they just slice it all
if you ask for a chopped sandwich they just chop whatever slices they make
and this is in Texas !!

And at the "best places" in Minnesota. I've asked and they don't know the difference.

[Keymaster]

You did it to me Chilihead, I pulled some of my last brisket out off the deep freeze and Trying to make some burnt ends right now

[Chili Head]

You did it to me Chilihead, I pulled some of my last brisket out off the deep freeze and Trying to make some burnt ends right now

Hahahaha my job is done!
Post em so we can check em out!

[Hub]

Great brisket!  My favorite part is the sliced brisket sandwiches.  I get to sample a lot of brisket (both sliced and burnt ends, usually) when I judge a contest and that's great, but what I like best is a brisket sandwich 

Hub

Hub
what's interesting
when we were growing up if you asked for a chopped beef sandwich it was chopped from the point
and a sliced sandwich was from the flat
when I go into a local BBQ joint now they don't separate the point from the flat
they just slice it all
if you ask for a chopped sandwich they just chop whatever slices they make
and this is in Texas !!

And at the "best places" in Minnesota. I've asked and they don't know the difference.

How a brisket is treated in a restaurant situation varies all over the place.  Growing up in Oklahoma, we had lots of barbequed beef, but it was seldom brisket.  Usually it was round, smoked heavily then sliced very thinly or chopped and a sweet, red sauce applied.  The best brisket sandwich I ever had was at a joint in Austin, TX years ago (can't remember the name of it).  It was burnt ends from the point with very little added, sprinkled with some salt/pepper/garlic rub then served on a toasted hard roll with just a wee dab of some chipotle mustard.  I've tried to duplicate it but never have nailed it.  Here in the southeast, brisket is pretty hard to find but what little I've had was usually overcooked then sort of sliced.

Hub

[Wing Commander]

Great job on that brisket!