Quote:
Originally Posted by smoke-n-my-i's
I find that after I slice brisket, it seems to get "dry" rather quickly. Keep it whole, slice as needed, and if it has to sit for a while, slice a thin slice off, toss to your tray and slice the customer the next one. Just my opinion.
Bill
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This part I always do. I never serve that oxydized, dried out piece.
