Chopped brisket question

[Flat Rocker]

I'm thinking about chopping my next brisket for sandwiches and freezing the rest for future sandwiches and maybe beans.

Do those of you who chop only use only the point, or do you slice the flat, chop it, and mix it in with the point?

Thanks.

[fuzzydaddy]

I’ve only chopped 1, select grade cooked whole, and I used the point and flat so all of it would have some fat mixed in. Add a little butter and water if needed when reheating.

[LA Pork Butt]

I have never chopped a brisket, but if I did I think I would mix the point and flat together to give moisture and flavor to the flat portion.

[RonB]

I don't chop - it falls out of the bun too easily. However, dogs love chopped for the same reason...

[Troutman]

Generally speaking mixing is the way to go. Here I am pulling out the heavy weaponry getting after my last full packer.....

[Jerod Broussard]

I have a grinder plate (LARGE holes) to use for the really fatty stuff when it is really hot, and then cut across the grain and chop the rest. If I am serving 300 or so it all goes through the grinder.

[Powersmoke_80]

How large of hole grinder plate? I was asked to do for a Grad party.

[Ricardo]

We slice the point, vacuum pack and freeze individual portions for future consumption. The flat is what we generally use to fix chili. It’s so nice and tender, minor chopping if it can be called that way... It just falls apart.

I prefer to wrap in foil because it’s easier to collect that delicious Au Jus and use it to elevate our chili.

Cheers,
Ricardo

[Henrik]

I chop and mix point and flat together.