So I got a nice surprise this am when I woke up to my brisket being done at 6am. I went ahead and but it in a faux cambre and my burnt ends are on.
Besides the obvious displeasure of discovering my MES is running way over temp, I'm also stuck with meat that's going to be ready way before my guests arrive.
So how do I handle this? Best way to reheat the brisket and burnt ends?