Pyle's BBQ
Babbling Farker
- Joined
- Oct 25, 2006
- Location
- Madrid, IA
I am helping friends with brisket this weekend. I have not done brisket and reheated it.
Background on the event. Des Moines Arts Festival. Three days, Fri-Sun. Expected to draw around 200,000 people.
I am going to slice after cooling and they will reheat on site with roasters.
Is this a good idea? Or should we reheat whole and slice on site?
Any help would greatly be appreciated.
Thanks in advance.
Background on the event. Des Moines Arts Festival. Three days, Fri-Sun. Expected to draw around 200,000 people.
I am going to slice after cooling and they will reheat on site with roasters.
Is this a good idea? Or should we reheat whole and slice on site?
Any help would greatly be appreciated.
Thanks in advance.