Originally Posted by LUTER
In the event that my wife and I can't eat a whole brisket that quick. Could it be keppt in like a mop sauce to keep it extra moist for a couple days?
When you cook your brisket instead of wrapping it in foil at 165°, put it in a foil pan with a bottle of Killians Irish Red beer (or your liquid of choice ). Cover tightly with foil and take it all the way to 200° internal temp. Then pull the brisket out of the pan wrap it in foil and let it rest for at least 1 hr., while it rests take all the liquid gold in the pan and place it in the freezer for 20-30 minutes till the fat sets up on top - remove the fat.
Then save the rest of the ajus in the fridge. Now once the brisket has rested cut it into 3 or 4 big chunks (or whatever size you want, but try to leave it in large chunks), vaccum pack the chunks you are not going to eat that night and put them in the fridge. Then when you are going to have/use brisket again take your chunk and either put it in a 200° oven or a crockpot on low with some of the saved ajus, you can add a little apple juice, beer, whatever if you didn't have a lot of ajus to divide up. Just make sure you got some ajus in there. Let it heat up slowly for an hour or so till the internal temp gets back up to about 165°.
It will be very moist, and tender, and still have all it's awesome smokey goodness. You can also simmer the ajus in a small sauce pot with a slurry of red wine and some corstarch to thicken it just a tad, then serve it over the brisket - super easy and tastey, that little bit of red wine really punches up the flavor.