Cooking three packers right now for a grad party this afternoon. I am curious how to give this to the guy. Should I take them over whole and slice on site or preslice and pan with some liquid? When doing whole packers do you usually seperate the point or just leave them whole for slicing purposes? THanks.
04-25-2009 02:36 PM
If it was my choice, I would leave them whole and slice them on site. I like to seperate the point and chop it up for chopped sandwich's.
04-25-2009 02:44 PM
Thanks Rodger! Kind of what I was leaning toward.
05-07-2009 08:55 AM
Sometimes you have to slice the brisket. I always do when dropping off. I will make up a good beef broth and pour it on heavily almost covering the meat completely in the pan. I use only flats now and they will normally fit in 1/2 pans.