We are cooking several briskets for a function and basically have 3-4 weekends ahead of time to prepare for this event. Our thought process was to smoke briskets and then top off with some oven time until completion. When one removes the brisket from the oven after cooking---should one immediately slice the brisket and then freeze, or freeze solid and then slice later as the time approaches for the event?
I have heard that freezing the brisket solid keeps the juices in, and when slicing it comes out cleaner. Once its all sliced you warm in pans and it remains juicy.
Can anyone explain their methods and reasons for when you should slice briskets for the above mentioned scenario?
Thanks-a-bunch in advance,