So I'm thinking of doing my first brisket this weekend and will most likely be doing it a day ahead of time (cook fri & eat it sat or sun). Does anyone have a tip or two on reheating?
Here are my main concerns:
1. When done, should I go ahead and slice or wait till serving day to slice?
2. Re-heat slow (in the smoker) or in the oven?
3. Will it dry out during the reheat?
Thanks for any help you can give.
B-F
Here are my main concerns:
1. When done, should I go ahead and slice or wait till serving day to slice?
2. Re-heat slow (in the smoker) or in the oven?
3. Will it dry out during the reheat?
Thanks for any help you can give.
B-F