Drew Baker
New member
Hello all -
I'm going to make some Brisket for a fall party that I co-host with my neighbor. But, it's a party where people will be eating over the span of a couple hours. So, I don't see that I can slice a brisket as per normal, and serve it up that way. I want to be able to set a big pan out on a warmer for a couple hours. My thoughts:
Any thoughts or recommendations for doing a large amount of brisket (I might do a full packer, and a point, or two full packers), and doing it in a way that doesn't require me standing right there slicing and dishing it out for hours...
Thanks!
I'm going to make some Brisket for a fall party that I co-host with my neighbor. But, it's a party where people will be eating over the span of a couple hours. So, I don't see that I can slice a brisket as per normal, and serve it up that way. I want to be able to set a big pan out on a warmer for a couple hours. My thoughts:
My initial plan was cook the brisket, then cube it, then sauce and make the entire brisket (flat and point) like I typically would burnt ends. Is this a bad plan? I've never cubed the flat before. This has the added benefit of allowing me to smoke the day before, and then just re-smoke the burnt ends on party day.
My second thought was to do a "chopped" brisket, more like pulled pork typically would be. Add in some of the drippings, but don't sauce it all up. Set sauce on the side.
Is there something else I've missed?
Any thoughts or recommendations for doing a large amount of brisket (I might do a full packer, and a point, or two full packers), and doing it in a way that doesn't require me standing right there slicing and dishing it out for hours...
Thanks!