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Old 07-07-2011, 05:10 PM   #3
Smokin' Hicks
On the road to being a farker
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Join Date: 01-24-11
Location: Imperial, MO

i've found that if you triple wrap the pans so NO air can get in with some liquid in the bottom of the pans that the pre sliced brisket will be fine it just has to be a super tight wrap
or the other thing i do is push the plastic wrap down so it is in direct contact with all of the meat in the pan the wrap again over the top of that...i serve about 200 every sunday and this is how i hold my brisket seems to work fine
Big Poppa--4000 Lbs. Off Set Stick Burner, Custom Built Chicken Destroyer, STOKER, Black Thermapen

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