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Unread 04-24-2013, 09:22 AM   #11
JS-TX
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Join Date: 02-17-10
Location: San Antonio, TX
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If you were doing brisket, would you divide into 2lb chunks or just slice it up and then store in 2lb bags? There is a festival/fair that I'm thinking about doing next year and I'm sort of planning ahead
From what I know so far, they allow you to setup in the morning, so showing up and cooking is not really an option. However, I wonder how warming bags of brisket in hot water would be percieved by the public?!
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