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Old 04-24-2013, 03:53 PM   #13
Is lookin for wood to cook with.

Join Date: 07-19-10
Location: Vermont

I freeze pulled pork, pulled chicken, and racks or ribs then vacuume chamber them for relsale by the pound for a couple years now. Regarding briskit I've had customers asking me for some time for brisket. Would brisket be done the same way? Slice cool down to 40* then package or cool the whole brisket down then slice and package?
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