Originally Posted by Bbq Bubba
I've seen restaurants use a slicer for Brisket, thinner cuts go farther but you need to undercook so it holds together.
We use a hobart slicer on our brisket when we are baggin it up. I let it cool completly in the walkin then cut in half and slice away. It makes short work of it.
Big Daddy's BBQ
Concessions and Catering
Louisiana Grill - Whole Hog
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