Brisket question

pat · 04-25-2009, 11:22 AM

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.

CajunSmoker · 04-25-2009, 01:36 PM

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.

pat · 04-25-2009, 01:44 PM

Thanks Rodger! Kind of what I was leaning toward.

tony76248 · 05-07-2009, 07:55 AM

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.

04-25-2009, 11:22 AM	#1
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA	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. __________________ 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
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	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. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

04-25-2009, 01:44 PM	#3
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA	Thanks Rodger! Kind of what I was leaning toward. __________________ 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
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	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. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

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