I'm catering a small gathering for a friend of mine tomorrow. One of the things I'm doing is a 9lb brisket flat. Last night I injected w/ beef broth, worcheshire sauce, beer and Tony C's garlic and herb and rubbed with Weber Chicago Steak seasoning. I'm smoking it now since the party is at 1pm tomorrow afternoon.
So my question is...should I slice tonight or wait til tomorrow? I was thinking I'd slice tonight and put into one of those disposable aluminum pans. Then add some more beef broth and then warm in a 225 degree oven for a couple of hours before the party tomorrow.
Any input? I don't want mess this up.