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Unread 07-01-2013, 09:35 AM   #2
vexter1
On the road to being a farker
 
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Join Date: 10-24-07
Location: St. Louis, MO
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Here's how we do it (been doing this for over a year now - vending just like you) and it's been working great for us.

We trim and inject each brisket. Rub and put on smoker @ 225*.

Next - when it hits 160* - we foil and add beef broth. Foil tightly, put in a full pan and place back on smoker (this keeps any juices leaking from the foil in the pan for use later..)

Cook to about 192* then keep in a warmer or on a smoker set at about 150* - keep it foiled and whole. Then when you need to pull it out of the warmer - slice/chop (however you want to present it) - then put in a pan, add as much au jus from the foil into the pan and hot hold/serve.

This same method has been working great for us - hope it helps you and someone else :)
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