Obiguns
Is lookin for wood to cook with.
I am going to start vending brisket this year and need some opinions. I don't think I have enough room to have a dedicated carving station. I've afraid if I slice it to far ahead of time it will dry out. Now throwing a slice of the fatty part of the point meat on there would help out on the sandwich. I was thinking I could chop it all and have flat onc point mixed with each other. Any input would be greatly appreciated