I have enjoyed Brisket at a number of BBQ places in Texas and have never been served 'cold' (as in refrigerated) meat. I have picked up ready-made sandwiches from the refrigerator cases at some convenience stores there. I will assume that allowing a Brisket to 'Rest' after coming out of the pit, and serving it warm, or even room temp. doesn't make it "Cold" !
Al, actually I do mean room temp, not out of the refrig cold...that said it is really good, cold out of the refrig, but I served the guy I talked about a room temp platter we just sliced and hadn't brought back to warm in a beef broth we make and let the sliced brisket warm in.
We pull out brisket, foil it and let it in the walk in, overnight, so we do slice it cold, sliced hot out of the smoker and it tends to fall apart if smoked correctly, IMHO!
post edited by chewingthefat - 2010/06/09 12:39:41