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Brisket at on site catering.

post #1 of 3
Thread Starter 
I was wondering is there away to do this if the place you have to go to you only have 10 hours before dinner your allowed to be at the site
post #2 of 3

Don't think I'd try it. 10 hours is probably not enough time. How many briskets and how big are they? I generally shy away from brisket for a catering event just due to the unknown time factor.

Or do it ahead of time and reheat it at the event. You are talking about 9 hours or less by the time you get your smoker cranked up and actually start cooking. 

post #3 of 3
Thread Starter 
That's what was thinking that I would have to do it ahead of time or just tell them I can't. I'm not a big fan of earning up brisket. I prefer leftovers cold
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