Rudy's provided the fully cooked briskets and a room to perform the packaging. | Members of the BVMCL vacuum sealed each brisket in preparation for distribution to those that ordered it. | ||
BVMCL members prepare the brisket for packaging. | Some requested their 10 lb brisket cut in half and packaged as two briskets. | ||
Keith Stephens, BVMCL Commandant, thanks Ethan Boyd, Rudy's General Manager. | |||