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Brisket made in advance

KayakjackKayakjack Posts: 8
edited 2:26AM in EggHead Forum
I have a brisket in progress now. I am making it in advance (serving it this Saturday night). [p]Any idea regarding what to do with it after it comes off tonight?[p]Wrap it in foil immediately?[p]Should I slice it tonight or wait til Saturday? If tonight, slice right after it comes off, or let it sit a while?[p]Thanks!![p]Jack

Comments

  • Kayakjack,[p]I made one yesterday and it was fabulous. Cooked it near 7 hours at 250. The last hour of cooking I wrapped in tin foil and then allowed to rest in that same foil for 30 minutes afterwards. Sliced what was needed and stored the remainder in the same foil. Found slicing what was needed today retained moisture

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