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Unread 07-12-2012, 02:39 PM   #1
Pyle's BBQ
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Join Date: 10-25-06
Location: Des Moines, IA
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Default Holding brisket for service. How do you do it?

I am going to be adding brisket to the menu. I want to get you input on holding it all day and keeping the quality. I have a steam table or a I've that will go down to 150*F. Holding on the smoker is not an option yet. Also, do you just serve the flat sliced or both the flat and point? I know I could make burnt ends and have another item.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

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