SDSBBQ – Slicing Whole Briskets For a Catered Event and To Be Weighed for Deliveries!
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Here is a detailed walk through of me getting brisket sliced up not only for a catered event but also for a few small orders to be delivered. Join the Patreon Team …
Do you taste the food you cater?
Dash, you're an expert. You are a food handling genius. Thanks for sharing!
Great looking Briskets
Great slicing tips. The way you separated the point and flat is gonna be helpful on my next cook. New to your channel. Look forward to looking through your other videos.
Hey Dash, that board is getting a lot of good use! The well uniform cuts look good in the container… professional! Cool refreshments are a must!
Fine lookin Briskets….I'm Hungry!
Not the herky jerky 😂
Couple of those slices would’ve gone great w pancakes 😂
there is a good 1-2 sandwiches in that discard pile! lol…hope you pick thru that for "chef privilege"…
That cutting board is a beast!
I cooked my very FIRST brisket ever on my WSM [still waiting for my Shirley Fab] Sunday. It came out great—I went at about 250 for 10 hours on a 15 lb brisket. I wrapped it for the last 2 hours in foil. Took it off and put in my Yeti (wrapped in a towel for an hour) It came out awesome. I used Worcestershire sauce, beef broth and Guinness to spritz every 45 min or so. I say all this to also say your channel (as well as a few others) are VERY informative and helpful.
a. is there a difference in the quality of briskets…low grade versus high grade? In other words is it worth it from a quality standpoint to spend the extra money?
b. is there a huge difference between wrapping in butcher paper versus foil?
Again…thanks brother
Thx sir for the information. For a good while I thought I was doing something wrong, when I would slice the brisket it seemed dry. It wasn't dry it needed to be warmer for slicing. Do you think it would help if you separated the 2 muscles before foiling?this way they both can sit in the juice. Just a thought.
42 #MOBUTTABABY!
Thanks man. Im doing a brisket sat. This helps a lot
Dash, I want to get clear in my mind your cutting technique. You push the blade away from you to get through the bark. Then pull the blade toward you cutting the meat in a single slice. Good video.
Great slicing job Dash! I might need to try a serrated on the point, never did that before! That sure is an awesome cutting board! Like always thanks for sharing bro!
Great video I need to cook a brisket those look so good
Dash, what a great video. A lot of expert tips throughout this video! Saving this as a resource for later.
Man I can learn a lot from you…I'm loving these tips and tricks.
great video a lot of people dont know how to slice a brisket
i thought you were going say you were sending one to iknowchris LOL keep tubing my friend
Que delícia de carne🥩🥩🥩
Bom dia para você e sua família🌞🌞🌞🌞