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Chopped brisket

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    Chopped brisket

    Good evening,

    I was just curious- if you had a packer and I was asked to make chip brisket sandwhiches. Would you need to worry about texture and pull it like you would a normal brisket you’re going to slice, or can you cook any temp past 165.

    im asking because I won’t have a lot of time and I cant cook the day or 2 before. I planed on separating the flat and point and cooking hot and fast.

    thanks for the help

    #2
    Best to go to regular temp with a good rest. I take the points to 210 and the flats to probe tender.

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      #3
      If you can't cook with a smoker, can you cook it in an oven or a crock pot?

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