Originally Posted by smokinit
I was thinking that route to that it would be easier to slice. Thanks Bro!!
Are you slicing them cold then warming in a steam table?
Do you think you'll have to add broth to keep moist on warm-up?
Pitboss @ Woodpile BBQ Shack
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013