If you were doing brisket, would you divide into 2lb chunks or just slice it up and then store in 2lb bags? There is a festival/fair that I'm thinking about doing next year and I'm sort of planning ahead
From what I know so far, they allow you to setup in the morning, so showing up and cooking is not really an option. However, I wonder how warming bags of brisket in hot water would be percieved by the public?!
