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  1. #1
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default "Proper" presentation of smoked Brisket

    In a commercial setting (i.e. a small BBQ joint) what is the "proper" serving presentation for Brisket? I assume thin slices, in Texas you get a pickle and a slice of bread as well. I am looking for traditional presentation ideas.

    Is there such a thing as a Brisket sandwich?
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Yes, sometimes and yes.

    Thicker slices (1/4" or so) is better if your brisket is moist enough to handle it.

    Serve it however they want it, on bread, with bread, on a sammie with provolone and a couple onion rings.

    I think that med slices on thick white bread soaked with au jus is the more favored serving I have presented.

    With sides, w/o sides depending on appetite.

  3. #3
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    I like the thicker slices too.


    "Is there such a thing as a Brisket sandwich?"

    there is at my house.

    I've seen them served as a chopped beef or sliced beef sammie.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

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