Vending Brisket

Obiguns · 02-16-2017, 09:00 AM

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

ooootis · 02-16-2017, 09:08 AM

Are you making sandwiches or just plating along with other sides? Are you a mobile vendor or a brick and mortar establishment?

A little more back ground would be helpful.

Pitmaster T · 02-16-2017, 10:40 AM

tacos $$

Obiguns · 02-16-2017, 12:38 PM

I will be vending at festivals. Just a pop shelter with my tables and smoker. Last year was my first time doing it but I only sold pulled chicken and pork with sides. Have had a lot of people ask for brisket and wanting to add it this year.

Obiguns · 02-16-2017, 12:43 PM

Quote:

Originally Posted by Pitmaster T

tacos $$

Tacos?? Tell me more! Is something you currently? I would think I wouldn't use quite as much BBQ meats as if I were doing sandwiches.

nachos4life · 02-17-2017, 07:10 AM

I've done both brisket sandwiches and plates. I keep briskets in a cambro or warmer on my pit until needed. I've sliced to order on a table under a tent and it worked fine, but the line was steady and i did not have a need to keep putting back in the holding cab. I have also presliced one brisket at a time and put in a chaffing dish pan with au jus over sterno.

mchar69 · 02-17-2017, 05:42 PM

Good luck, I heard there ain't no $$ in brisket, PitmasterT
may be onto something, only 2-3 oz of meat in a taco... may be do-able.
I wish you the best.

smoke ninja · 02-18-2017, 05:31 PM

Check with Dadeo719

I remember him doing vending similar to your plan

LTG · 02-18-2017, 06:13 PM

We only served slices. I would remove it from the menu before I ever served it chopped. I would slice up one packer at a time and then keep it in the steam tray. The rest of the briskets would be kept whole in the cambro. Slice and refill the steam tray as needed.

02-16-2017, 09:00 AM	#1
Obiguns Got Wood. Join Date: 07-23-14 Location: Andrews, IN	Vending Brisket 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

02-16-2017, 09:08 AM	#2
ooootis On the road to being a farker Join Date: 09-28-16 Location: Owings Maryland	Are you making sandwiches or just plating along with other sides? Are you a mobile vendor or a brick and mortar establishment? A little more back ground would be helpful. __________________ (1) G 33 (3) 22.5 WSM, (2) DigiQ with 10 CFM fan Weber 22" Charcoal Grill Weber 26" Charcoal Grill Members Mark Gasser Brinkman Cimemeron (older than dirt and retired) Cajun Smoker (retired)

02-16-2017, 10:40 AM	#3
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	tacos $$ __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

02-17-2017, 07:10 AM	#6
nachos4life Take a breath! Join Date: 01-15-13 Location: Indianapolis	I've done both brisket sandwiches and plates. I keep briskets in a cambro or warmer on my pit until needed. I've sliced to order on a table under a tent and it worked fine, but the line was steady and i did not have a need to keep putting back in the holding cab. I have also presliced one brisket at a time and put in a chaffing dish pan with au jus over sterno. __________________ Black Metal BBQ, LLC.

02-18-2017, 05:31 PM	#8
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Check with Dadeo719 I remember him doing vending similar to your plan __________________ Let's all just calm down and smoke a fatty

02-16-2017, 12:38 PM	#4
Obiguns Got Wood. Join Date: 07-23-14 Location: Andrews, IN	I will be vending at festivals. Just a pop shelter with my tables and smoker. Last year was my first time doing it but I only sold pulled chicken and pork with sides. Have had a lot of people ask for brisket and wanting to add it this year.

02-17-2017, 05:42 PM	#7
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Good luck, I heard there ain't no $$ in brisket, PitmasterT may be onto something, only 2-3 oz of meat in a taco... may be do-able. I wish you the best.

02-18-2017, 06:13 PM	#9
LTG Take a breath! Join Date: 02-08-10 Location: OKC, OK Name/Nickname : Billy Bob	We only served slices. I would remove it from the menu before I ever served it chopped. I would slice up one packer at a time and then keep it in the steam tray. The rest of the briskets would be kept whole in the cambro. Slice and refill the steam tray as needed. __________________ Outsiders BBQ. Some homemade drums.