BRISKET PREP

45 LBS Brisket, Trimmed​

3 LBS Yellow Onion, Rough Chop​

3 LBS Red Onion, Rough Chop​

3 LBS Carrot, Rough Chop​

3 LBS Tomato, Rough Chop​

2 cup Garlic Cloves​

3 cans Chipotle Peppers w/ Sauce​

1 cup Lime Juice​

3 quarts Cider Vinegar​

1 quart Soy Sauce​

10 quarts Water​ **add more water as needed​

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After trimming brisket, cut into 4” X 4” pieces, season lightly with salt and pepper and place on sheet pans and roast at 350 degrees for 20 minutes​

Remove from oven and let rest​

Chop all produce and combine in container​

Distribute evenly into 3 different 4 inch hotel pans​

Evenly distribute brisket in the hotel pans, and add 1 can of chipotle to each hotel pan

​ Take all wet ingredients and mix in a 22 quart container.

Once mixed, evenly distribute among the hotel pans​

Cover hotel pans tightly with plastic wrap and aluminum foil​

Cook the brisket at 250 degrees for 6 hours​

Remove from the braising liquid and allow to cool. Strain and reserve the liquid for reheating purposes.​

Shred the brisket.