Pre slice?

Garth57 · May 8, 2010

Doing a 2 meat drop off for 100. I am assuming I need to slice the brisket prior to delivery. Will it be o.k. 2 hrs later, when they are ready to eat? Seems like once it's sliced, it starts to get dry. I will be leaving some of the juice in the pans along with added beef broth.

Bbq Bubba · May 8, 2010

Keep the cooking juices to hold the sliced product. Should be awesome after sitting 2 hrs. :thumb:

Smokin Mike · May 8, 2010

thats what I did, yesterday. I thought it was even better!

thanks to Bubba advice:thumb:

Garth57 · May 8, 2010

Thanks Bubba, we'll see in a few hours.

fireman_pete · May 12, 2010

How did it go Bill? I have a drop-off job in a few weeks and I am struggling with the same thing.

Thanks

Pete

Garth57 said:
Thanks Bubba, we'll see in a few hours.

Garth57 · May 13, 2010

On the drop for 100 people I pre-sliced brisket and put in 1/2 pans with some of the juices, then saran wrapped pan before putting on pan lid. I actually let the party use my cambros and picked them up a couple days later. Everyone was very happy. I ended up putting the sliced point on top of the sliced flat, thinking the juices would run down. Not sure if that makes a differance or not.

FIREANDFLAMES · May 16, 2010

Pre slice?

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somebody shut me the fark up.

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