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Planning a brisket cook this weekend but will be short on time. So, I was thinking of cooking it ahead of time and then, re-heating it. Have anyone done this before? Any practical experience or tips to help me out? What IT do you cook it the first time? How did you re-heat? What do you use and how long?
Thanks for sharing.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts