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How does Famous Dave's prepare their brisket?

I recently ate at Famous Dave's and really liked their brisket. It tasted different than the brisket I usually make in my smoker because the smoke taste in FD's brisket wasn't just concentrated on the edges of the slices ... it seemed to go through the entire slice, and the slices didn't have much bark on the edge.

Does anyone have a guess as to how FD's prepares and smokes their brisket? What internal temp do you think they take it to? What kind of wood do they use? Do you think they add any moisture or juice or broth when they reheat and serve it? Do they do anything much different than the typical BBQer?

The brisket I just had at FD was thin sliced and fairly moist, so maybe that's a clue that they don't take it to as high an internal temperature as a typical BBQer who cuts it into slices that are as thick as a pencil. The slices at FD were about half the width of a pencil.

Anyway, I'm interested in people's guesses as to how they think FD makes their brisket.
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