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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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Unread 04-25-2009, 11:22 AM   #1
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Default 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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Unread 04-25-2009, 01:36 PM   #2
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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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Unread 04-25-2009, 01:44 PM   #3
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Thanks Rodger! Kind of what I was leaning toward.
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Unread 05-07-2009, 07:55 AM   #4
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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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