- Nov 5, 2020
- 25
- 8
Trying to tackle brisket and not spend so much time gauging the the timing to have it off the pit for service. I know franklins ships them all over the country and you simply reheat to an adequate temp and I could hold in hot box. Is there any tips or tricks anyone could possibly share. We just opened our bbq spot in CT last week and numbers are growing. Just doing brisket in the chili and our Mac and cheese for now but customers want that brisket. Just dropped 10k on an indoor smoker hoping it arrives by the new year but I’m gonna start rocking a few on the pit and possibly chilling and reheating for service