Brisket catered

big blue bbq · Jan 15, 2011

I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming!

JD McGee · Jan 15, 2011

I always ask the customer what they prefer...sauced or on the side.

If they leave it up to me I sauce it...brisket can dry out fairly quickly in a chaffing dish.

txschutte · Jan 15, 2011

When I serve brisket I usually have a carving station set up for just the problem that JD describes. If it is drop off service, I spritz with beef broth to help fight oxidation in the pan.

Against The Grain · Jan 17, 2011

I would use shoulder clod and serve with choice of horseradish sauce and bbq sauce.

sitnfat · Jan 17, 2011

When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case

gtsum · Jan 17, 2011

spritzing with beef broth sounds like a good idea if having it whole and slicing to serve (like prime rib) is not an option

Slamdunkpro · Jan 17, 2011

big blue bbq said:
I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming!

I serve heated sauce on the side and slice as needed.

Jacked UP BBQ · Jan 17, 2011

I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually

theflints01 · Jan 20, 2011

Jacked UP BBQ said:
I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually

Thats how I do it

Hank Daddy's Barbecue · Jan 27, 2011

sitnfat said:
When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case

Exactly how I do it, for drop 'n go service. Full service I'll have a carving station.

Brisket catered

big blue bbq

Take a breath!

JD McGee

somebody shut me the fark up.

txschutte

Quintessential Chatty Farker

Against The Grain

Full Fledged Farker

sitnfat

is one Smokin' Farker

gtsum

Babbling Farker

Slamdunkpro

Babbling Farker

Jacked UP BBQ

Babbling Farker

theflints01

Knows what a fatty is.

Hank Daddy's Barbecue

Knows what a fatty is.

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