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Brisket sales

FM Former Member
Smiler We are finally doing well on brisket sales so decided to share how we do it. We have gone from 1 brisket a week to 10 to 12 a week.
Cooking - trimmed of excess fat, application of good hot rub, fat side down smoke to 195 using probe in SM 150. Hold for minimum of 1 hour at 150. Wrap immediately in three layers of commercial film wrap. Into the freezer. Pull two a day and refrigerate until thawed.
Preperation - Cut brisket lengthwise so that slices will be no more than 4 inches long. Slice while cool to about 1/4 inch thick or a little less. (St this point we trim the excess fat off each slice as we portion) Using deli wrap portion to 4 oz and wrap loosely place in deep 1/3 size hotel pan. Holds about 20 portions. Wrap contents of pan in film wrap and store in refer until needed. Last container leave in pan in cold table.
Serving - Get an order. Pop 4 oz pkg in microwave for 30 seconds. On the bun, dress, wrap and out the window.
Comments - Service is fast, hot and generous. Dressing is thinly presliced onion, pre sliced fresh jalapeno pepper if wanted, sweet bbq sauce and two long slices of referated dill pickle. Single sells for $5.00, double $8.25 at 24% food cost. Works for us and hope it help you increase your brisket sales. Keep stokin and smokin.
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FM Former Member
Hi.

I am confused too. Are you saying that you cut the brisket the full length in half to make two brisket chunks, then slice across the grain? Or, do you just slice the brisket then cut the slices in half to make smaller pieces for serving? We slice ours and then cut it if needed. What advantage do you see in cutting it in half lenghtwise (if that is what you do)? Just curious.

I kind of like the un-uniformity of my slices. Makes it easier to fill the bun or biscuit as needed.

We also never sauce our brisket, pork or ribs. I let the customer do that. I have to tell you that a lot of our people like no sauce at all or prefer to sauce themselves. If they are happy, I am happy! Smiler We offer 4 different sauces.

I also stay away from onion and peanut butter in any of my products (like beans). It is amazing how many people are alergic to onion and peanuts.

My best way to sell brisket is to give small samples. One taste and it seems they are hooked. Works almost every time too.

Kate
FM Former Member
hawsfli,
thanks for the prep notes.
while we don't have a microwave i did see one thing in your post that i have never thought of trying before but i am going to try this weekend.
to make my brisket fit in our 4 ounce meat only box i have been slicing and then cutting those slices in half to get a good presentation since we always let the customer look at the meat in the box before closing it so presentation is really important to us.
i love the idea of splitting the packer in half lengthwise. i could make, with one knife stroke, what currently takes me many to do and my presentation remains the same. also i could work with one half being my working brisket and wrap the other which would prevent any drying on a cut surface by simply wrapping the non-working half.
thanks dude!!!!!!! i owe you one!!!!!!!
jack
T tomMember
Sorry,I missed the part about slicing cooked brisket in half lengthwise,before cross slicing.

I guess you are cooking to high enough internal temps,that you are not concerned if the grain runs lengthwise?

Do you slice the half brisket slices perpendicular to your lengthwise slice,or to the grain?

Are these around 6 lb flats?

Thanks
FM Former Member
SmilerSorry I was off for a day or so. Jack you are right. I cut the packer in half lengthwise then slice accross the grain starting at the flat end. When I get to the deckle end part of the slicds are with the grain but it doesn't seem to make any difference to the customer since our briskets are teeender. The trick is to slice the brisket at a refrigerated temperature. On the onions, we buy only the sweetest available, then slice close to paper thin. Kinda stack the onions artisticly on top of the meat with choice of bbq sauce. We also thinly slice fresh jalapeno peppers for those who like heat. Really goes over with the pepper bellies. Hope this clarifies my earlier post. Keep stokin and smokin.
FM Former Member
hawsfli,
since i owe ya one here goes.
when i get to the deckle i seperate it from the flat. i turn the deckle 90 degrees and slice away. that way every piece is sliced across the grain. takes only a minute to do. course i am doing everything hot so you may have to modify the technique some.
as an aside i think you may like this. most of our brisket customers are transplanted new yorkers and quite a few are jewish (i was really lucky,when i was working my way thru culinary school i got to do several catering jobs with a jewish caterer. learned a lot about kosher laws and such. was very interesting) they like their brisket on----get ready----i couldn't believe it either------ multi-grain bread with lettuce and tomato and when they found out we had mustard sauce a big old slap of that!!!! funny how people crave the food (or something close to it) that reminds them of home.
jack

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