The BBQ BRETHREN FORUMS. - View Single Post - Holding brisket for service. How do you do it?

Pyle's BBQ · 07-12-2012, 02:39 PM

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.

07-12-2012, 02:39 PM	#1
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	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. __________________ Bryan, Team: Pyle's BBQ; 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. Saddles BBQ Bistro Μολὼν λαβέ