- Nov 5, 2009
- 98
- 11
I'm thinking about doing some event sales -- flea markets, street festivals etc. I'd like to do some good brisket sandwiches. My problem is that the permit that I can get will require me to cook on site and I'm afraid that a long smoke on a brisket won't leave me any time to sell. I'd like to aim for a 5 hour cook to be ready to serve sandwiches by around lunchtime.
Is this possible? What size cut would I need to get? Would it be a good idea to mix the load with small flats and full packers so that some meat is coming out early and the rest is ready later?
Is this possible? What size cut would I need to get? Would it be a good idea to mix the load with small flats and full packers so that some meat is coming out early and the rest is ready later?