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Pyle's BBQ 05-05-2012 12:57 AM

We opened the restaurant with a simple menu. I did this for a reason. Now we want specials for the weekends. People are asking why I don't have brisket. I tell them it is too labor intensive to do right now. I will have to do it at some point. My first special will be ribs but brisket, in any form will be tough.

What are you offering as a special?

Puppyboy 05-05-2012 11:12 PM

People have asked about a combo type meal but we have not do that yet.

Bbq Bubba 05-06-2012 07:31 PM

Are you open? Website?
Whats on your menu if your not serving brisket?

Pyle's BBQ 05-06-2012 10:10 PM

We are a sandwich shop that does most of our stuff homemade. Brisket takes too long right now for me to do. I am the only one that can cook on the smoker right now. I don't trust anyone else yet.

Puppyboy 05-07-2012 11:30 AM

How many times a week are you smoking?

If that many people are asking about brisket, it might be a good idea to throw one or two on to see how it goes.

Pyle's BBQ 05-07-2012 01:06 PM

I have the smoker going every day. I may have to try it and get it done Thursday and have the special Friday and Saturday.

toadhunter911 05-07-2012 04:26 PM


Originally Posted by Pyle's BBQ (Post 2045200)
I have the smoker going every day. I may have to try it and get it done Thursday and have the special Friday and Saturday.

That's where I would go, make it a weekend only item.

bighawkfan 11-10-2012 09:50 AM

Get brisket points or flats from your food supplier. You should get a nice bark in 2 hours. Wrap in foil and heat to an internal of 210 and rest in a cooler for 2 hours.

BigBellyBBQ 11-25-2012 03:02 AM

when you cook your brisket for serving later, you can do a week ahead of time, cool ..slice...either vacuum bag or zip[ lock and heat in the warm one will know if it was cooked last week...I also have some broth to dip in real quick...but brisket is a must seve...

BeaglesBBQ 11-27-2012 09:01 AM

i don't want to offend anyone but serving week old brisket to people is ridiculous. my .02

cynfulsmokersbbq 11-27-2012 12:46 PM


Originally Posted by BeaglesBBQ (Post 2281961)
i don't want to offend anyone but serving week old brisket to people is ridiculous. my .02


If a Brisket is cooled properly and you have a good way of keeping it moist after slicing, and then vacuum seal it. The brisket can taste better than straight off the smoker.

A brisket that is frozen and then reheated obsorbs moisture back into the meat of the brisket making it very flavorful.

BeaglesBBQ 11-27-2012 02:31 PM

I can think of several reasons why. but the main one is that customers expect and deserve a fresh product, not week old leftovers. aside from the fact that you would be spending more money on vacuum sealing bags, time portioning it all and labor.

if you were to go to a bbq joint and had the option of 1. Fresh sliced juicy brisket right in front of you, or 2. The option of ordering week old leftovers, or 3. Frozen and rehydrated brisket, which would you choose?

Bbq Bubba 11-27-2012 03:07 PM

GREAT thread!

Many different reheat techniques out there. Some obviously better than others.

Serving fresh brisket is not an option as were open 12-13 hrs and cant ever run out of food. The trick is managing a proper reheat so the customer truly believes it WAS cooked fresh that day.

Jacked UP BBQ 11-27-2012 04:03 PM

We serve all chopped brisket unless people asked for sliced. We cook and cool all briskets whole. We chop and reheat in small batches.

Bigmista 11-27-2012 10:31 PM

WE slice in front of the customer and when it's gone, it's gone. But then I'm not a restaurant...

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