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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Unread 09-18-2009, 07:38 PM   #1
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Default Holding/Serving Brisker

I am having around thirty friends over this Sat for a end of summer BBQ party!! I am cooking pulled pork, brisket, ribs, beans, corn bread etc. My question is what is the best way to keep brisket hot. I am going to cook a whole packer slice the flat and cook the point for burned ends. I am planning on using a roster to put the meat in. The pulled pork I was going to ad some apple juice/apple cider mix to the bottom of the roster to keep it moist. The ribs I just read a post on. So its the brisket I am wondering about. I heard that some use Coke.


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Unread 09-19-2009, 11:26 AM   #2
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I use a small amount of beef broth in the bottom of my steam pans.
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

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Unread 09-19-2009, 11:58 AM   #3
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Put the brisket in a foil pan at 170ish and foil. After slicing, put all that liquid gold into your roaster!
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
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