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Brisket Question

 
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primsmokebbq



Joined: 09 Jan 2017
Posts: 2

PostPosted: Thu Jan 12 17 3:34 pm    Post subject: Brisket Question Reply with quote

We are about to open a new bbq restaurant in the san diego area. At this moment we are trying to find the perfect brisket. We are trying to go the all natural route when it comes to our meat. Our choice for brisket is Myers all natural which is 10lb and ceder river which is 12lb give or take a pound. My question, is 10-12lb the right size to cook in a restaurant or should i try to find something in the 13-15lb range? Its becoming hard to find a packer cut all natural here in San Diego, or does that matter? We are using the south pride srg 400.
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Maniac
BBQ Super Pro


Joined: 02 Oct 2010
Posts: 2432
Location: Pa

PostPosted: Fri Jan 13 17 10:37 am    Post subject: Reply with quote

welcome to the ring! I do not have the answer to your question but thought it would be better for you to ask over in the commercial section of the forum you may have better results.
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jwilson



Joined: 03 May 2016
Posts: 4

PostPosted: Tue Jan 17 17 8:58 pm    Post subject: Reply with quote

I would use the biggest brisket you can get....you're going to be cooking them overnight I suspect for serving the next day so cooktime really shouldn't be an issue. With the larger brisket, you can offer up burnt ends. Any leftovers can be chopped for chopped brisket sandwiches or you can have a menu special with brisket chili...whenever I make a brisket at home, I save all the leftovers for chili and it's phenomenal - won some local contests with it.
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