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Unread 06-21-2012, 08:44 PM   #1
Pyle's BBQ
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Join Date: 10-25-06
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Default How do you reheat brisket?

I am helping friends with brisket this weekend. I have not done brisket and reheated it.
Background on the event. Des Moines Arts Festival. Three days, Fri-Sun. Expected to draw around 200,000 people.

I am going to slice after cooling and they will reheat on site with roasters.
Is this a good idea? Or should we reheat whole and slice on site?
Any help would greatly be appreciated.
Thanks in advance.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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