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Old 11-06-2008, 11:31 AM   #1
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Brisket slicing question...

I have a slicer now and want to know how thick to slice it for my guests? What do yall do? The caterers mainly...
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Old 11-06-2008, 11:33 AM   #2
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I slice mine thin and pile it high! Just like Arby's!
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Old 11-06-2008, 11:35 AM   #3
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Ok. thanks.. I only made 1 brisket and 3 pork butts.. I want everyone to have some of both...
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Old 11-06-2008, 11:37 AM   #4
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Pork I like a little thicker, that is if your slicing pork instead of pulling.
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Old 11-06-2008, 11:49 AM   #5
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Quote:
Originally Posted by Kloset BBQR
Pork I like a little thicker, that is if your slicing pork instead of pulling.
Id agree with that.
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Old 11-06-2008, 11:58 AM   #6
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Slicers have a problemo on brisket in that the slicer moochine got no idear whichaway the grain of the brisket runs. If a person just got to use one best strategy is to shave it I think.

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Old 11-06-2008, 12:47 PM   #7
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SS...you've made more than one brisket! COMMMMMON! I've seen the videos!
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Old 11-06-2008, 12:50 PM   #8
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It's all done.. We are going to have pulled brisket...Yum!!! All sealed and froze until Saturday at 1:00 ish!!! Off to the store to buy my Bday present now.. And thanks JB!!! You rock!!!
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Old 11-06-2008, 02:24 PM   #9
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Old 11-06-2008, 02:32 PM   #10
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Re: Brisket slicing question...

Quote:
Originally Posted by surfinsapo
I have a slicer now and want to know how thick to slice it for my guests? What do yall do? The caterers mainly...
Do some sliced tin & some chopped or done in a food proccesor.

Let you guest decide which to eat, sliced or chopped...

Just like at a BBQ restaurant...

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