How We Pull, Slice and Chop Our Pork, Brisket and Ribs for Pop Ups.

[@foodonfire3662]

The most succulent brisket I've seen on UA-cam and without the any close-up money shot! Also, the way you slice the flat then angle-off the point and de-fat it shows you love your customers. Bravo! Really hoping you will share your brisket method.😊

[@thesmokinbuddhabbq]

Thank you. Kind of a golden rule. Treat/serve others how you want to be treated/served.