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Unread 07-06-2011, 11:20 PM   #1
BBQ'n The Burbs
Is lookin for wood to cook with.
 
Join Date: 02-08-09
Location: Davis CA
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Default My first "real" gig

I was asked to cook smoked brisket for 300 people for a memorial service. My rig will only hold 8 packers I figured I would need 16. I've already smoked the 1st load of 8. I smoked them for 12 hours then rested them in a cambro for 6. Put that batch in a buddies walk in and started the second batch. Wondering what would be the best way to reheat before serving on Friday 7-8-11. Should I slice it before reheating or reheat and then slice? Should I reheat in the cambro pans? How long will that take? The event is at 4:00 pm. We are also doing burgers and dogs. someone else is doing sides.
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