Reply to "How does Famous Dave's prepare their brisket?"

tomMember

It is my understanding,and we have a Dave's manager here on the forum,that they buy them precooked from a central commissary and finish them in Cookshacks at each site.

Sadler's is one Tx firm that supplies to many chains,box stores,and restaurants.

They can add smoke,at a temp around 200ï¿½,and bring to a serving temp below 160ï¿½ internal.

A rest/hold in a warm smokey beef broth is standard for many prepared meats in restaurants.

This works from burgers on up.

Just a guess,and maybe someone more knowledgable can add to it.

I have eaten at some Dave's and they have a nice restaurant experience.

As far as personal preference,I don't know any brisket cooks that don't far surpass them.

2/27/064:11 PM

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