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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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04-25-2009, 11:22 AM | #1 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Brisket question
Cooking three packers right now for a grad party this afternoon. I am curious how to give this to the guy. Should I take them over whole and slice on site or preslice and pan with some liquid? When doing whole packers do you usually seperate the point or just leave them whole for slicing purposes? THanks.
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer Last edited by pat; 04-25-2009 at 11:41 AM.. |
04-25-2009, 01:36 PM | #2 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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If it was my choice, I would leave them whole and slice them on site. I like to seperate the point and chop it up for chopped sandwich's.
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04-25-2009, 01:44 PM | #3 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Thanks Rodger! Kind of what I was leaning toward.
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
05-07-2009, 07:55 AM | #4 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Sometimes you have to slice the brisket. I always do when dropping off. I will make up a good beef broth and pour it on heavily almost covering the meat completely in the pan. I use only flats now and they will normally fit in 1/2 pans.
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