Brisket catered

big blue bbq · 01-15-2011, 11:21 AM

I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming!

JD McGee · 01-15-2011, 12:03 PM

I always ask the customer what they prefer...sauced or on the side.

If they leave it up to me I sauce it...brisket can dry out fairly quickly in a chaffing dish.

txschutte · 01-15-2011, 09:15 PM

When I serve brisket I usually have a carving station set up for just the problem that JD describes. If it is drop off service, I spritz with beef broth to help fight oxidation in the pan.

Against The Grain · 01-17-2011, 01:05 PM

I would use shoulder clod and serve with choice of horseradish sauce and bbq sauce.

sitnfat · 01-17-2011, 01:52 PM

When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case

gtsum · 01-17-2011, 02:02 PM

spritzing with beef broth sounds like a good idea if having it whole and slicing to serve (like prime rib) is not an option

Slamdunkpro · 01-17-2011, 02:02 PM

Quote:

Originally Posted by big blue bbq

I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming!

I serve heated sauce on the side and slice as needed.

Jacked UP BBQ · 01-17-2011, 03:27 PM

I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually

theflints01 · 01-19-2011, 11:39 PM

Quote:

Originally Posted by Jacked UP BBQ

I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually

Thats how I do it

Hank Daddy's Barbecue · 01-27-2011, 10:33 PM

Quote:

Originally Posted by sitnfat

When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case

Exactly how I do it, for drop 'n go service. Full service I'll have a carving station.

01-15-2011, 11:21 AM	#1
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	Brisket catered I have someone wanting brisket for 60 people. I know how much I need and what I will be charging, but my question is do most of you just serve sauce on the side or au jus? Typically I do chicken or rib gigs. This is my first with brisket. Thanks for the answers I know are coming! __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

01-15-2011, 12:03 PM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I always ask the customer what they prefer...sauced or on the side. If they leave it up to me I sauce it...brisket can dry out fairly quickly in a chaffing dish. __________________ Wine Country "Q" Competition BBQ

01-15-2011, 09:15 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	When I serve brisket I usually have a carving station set up for just the problem that JD describes. If it is drop off service, I spritz with beef broth to help fight oxidation in the pan. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

01-17-2011, 01:05 PM	#4
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston Downloads: 0 Uploads: 0	I would use shoulder clod and serve with choice of horseradish sauce and bbq sauce. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team

01-17-2011, 01:52 PM	#5
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	When I serve brisket I have it sliced and pulled in the pan with all the au jois. I have sauce on the side most people dont sauce it but I have it there just in case __________________ Rub Won Out BBQ Team,Brisket 180 club

01-17-2011, 02:02 PM	#6
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	spritzing with beef broth sounds like a good idea if having it whole and slicing to serve (like prime rib) is not an option

01-17-2011, 03:27 PM	#8
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I do a broth and light sauce mixture. Mix it together, quite a lot of sauce actually __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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