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In Reply to: Slicing Brisket posted by Browns Rollin Smoke on July 11, 2011 at 18:53:32:
If you are planning on serving on buns, don't slice...chop all the flats and points together. Use a good sharp cleaver and be done with it. If they want sliced brisket...you are short on flats. Slicing points will be difficult and your portion control will go out the window with your weights proposed. Even with the proposed weights and chopped, you only have enough for about 168 servings...unless you can get more than 45% yield on a full packer. Just food for thought!
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