So, a friend has asked me to make brisket for her wedding reception. There is the possibility that I might cook it overnight the Friday before the wedding and just hold it in a cooler, wrapped in foil and towels. Then, slice it after the wedding. This would likely give me the best version.
However, there might not be time to do this. So, if I were to cook it the weekend before, I have a few questions I'd like to pick the brains of the group about. I would vacuum seal it after cooking it. I have chafing dishes for serving.
1) Better to seal it whole or sliced?
2) Best way to reheat it?
3) Any liquid to put in either when freezing or when reheating or when putting in the chafing dishes.
4) Anything else I might not be thinking of?