Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Cook brisket Tuesday - Serving on Thursday

Options
Unknown
Unknown
edited November -1 in EggHead Forum
We cooked a ten pound brisket today and want to serve it Thurs.
Should it sliced now or after reheating on Thurs?
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    Options
    Barry, I do lots of briskets and this method works well. Place the brisket in a roasting pan, chill and it will be much easier to slice. Discard the white fat but leave the brown juice in the pan. Return the sliced brisket to the pan and prepare the following. For a 10 lb brisket mix in a picher; about 16oz of apple juice, 1/2oz B-V Broth and Sauce Concentrate, and about 1/2oz liquid smoke. Pour over brisket, cover and refrigerate. Reheat covered and enjoy.

    · Share on FacebookShare on Twitter

Categories