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-   -   Holding/Serving Brisker (http://www.bbq-brethren.com/forum/showthread.php?t=69218)

EggliciousQ 09-18-2009 07:38 PM

Holding/Serving Brisker
 
I am having around thirty friends over this Sat for a end of summer BBQ party!! I am cooking pulled pork, brisket, ribs, beans, corn bread etc. My question is what is the best way to keep brisket hot. I am going to cook a whole packer slice the flat and cook the point for burned ends. I am planning on using a roster to put the meat in. The pulled pork I was going to ad some apple juice/apple cider mix to the bottom of the roster to keep it moist. The ribs I just read a post on. So its the brisket I am wondering about. I heard that some use Coke.

Thanks,

js

txschutte 09-19-2009 11:26 AM

I use a small amount of beef broth in the bottom of my steam pans.

Bbq Bubba 09-19-2009 11:58 AM

Put the brisket in a foil pan at 170ish and foil. After slicing, put all that liquid gold into your roaster!


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