Serving brisket for party

[bbq_esq]

Having a big party Saturday, roughly 50 people (lot of kids). Have a whole big cook planned but most of it is being done in advance - I have another thread on the subject. I have cooked for big groups before and don’t want to spend the whole time cooking, BUT I do want to serve some great brisket.

I have my cook planned out and I have plenty of time and leeway with a long heated rest, but I’m not sure about serving. I know the best option would be slicing to order but I can’t do that.

I will be serving food in chafing dishes. So I’m thinking of slicing enough to fill a tray as close to serving as possible. Any suggestions beyond that? Broth in the pan? Anything else?

[J-Melt]

I typically have been able to slice just before serving. I am curious to see what strategies have worked for others!

[Huskee]

I slice right as it's being served, as close as realistically possible. I prefer it that way so there's less chance of those slices drying out as they sit. Even with a cook-today-serve-tomorrow reheat, it still works great.

[bbq_esq]

Yeah, that is gonna be tough for me. It's a big party at my house and I have two kids. People will probably eat throughout the party so I can't really sit over a brisket while my poor wife handles both little devils. I'm thinking of slicing enough to fill on dish early in the party (when theres enough people for it to actually go), pack the slices in to keep the cut edges together, pour over any jus and a little broth, and keep covered in chafing dish. Replenish as necessary.

[Jerod Broussard]

Yep, slice at the last minute. Pour all the juice you can from the wrap on the slices.

[texastweeter]

I cater all the time, 50 to 500...slice to serve, trust me

[bbq_esq]

I’m gonna slice as late as possible but will be tough to do it to order. I’m doing two packers so I’ll plan to not slice it all at once at least.

[STEbbq]

If you can’t slice to serve, can you slice a small
tray at a time? 7 to 10 slices, refill as needed?

[bbq_esq]

I can try - I'll need to have a slicing set-up outside where I am serving but shouldn't be too bad.

[TripleB]

As mentioned above, slice as close to serving as possible. Dont slice it all, meter as you mentioned. If drippings are not enough, as some beef broth as you mentioned to keep the meat moist.

Are you serving burnt ends? Separating flat from point (for those wanting a fater cut)?

Whatever you put out I am sure it is going to be great. That group is very fortunate.

[bbq_esq]

No burnt ends just slicing it all. Will have point and flat separated. Last time I did this for a breakfast (brisket tacos) I sliced it but kept the slices packed together in the pan to avoid explosive the cut edge too much.