Brisket Question

primsmokebbq · Joined: 09 Jan 2017 Posts: 2

We are about to open a new bbq restaurant in the san diego area. At this moment we are trying to find the perfect brisket. We are trying to go the all natural route when it comes to our meat. Our choice for brisket is Myers all natural which is 10lb and ceder river which is 12lb give or take a pound. My question, is 10-12lb the right size to cook in a restaurant or should i try to find something in the 13-15lb range? Its becoming hard to find a packer cut all natural here in San Diego, or does that matter? We are using the south pride srg 400.

Maniac · BBQ Super Pro Joined: 02 Oct 2010 Posts: 2432 Location: Pa

welcome to the ring! I do not have the answer to your question but thought it would be better for you to ask over in the commercial section of the forum you may have better results.
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RF Smoker
20" disc
uds

jwilson · Joined: 03 May 2016 Posts: 4

I would use the biggest brisket you can get....you're going to be cooking them overnight I suspect for serving the next day so cooktime really shouldn't be an issue. With the larger brisket, you can offer up burnt ends. Any leftovers can be chopped for chopped brisket sandwiches or you can have a menu special with brisket chili...whenever I make a brisket at home, I save all the leftovers for chili and it's phenomenal - won some local contests with it.