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.
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
Louisiana Grill - Whole Hog
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen