Brisket cook Friday - Serving Saturday? Help pleas

Grand Oeuf Vert

My Curling Team is hosting our annual Summer Bash Saturday. I've been instructed to provide my KC Style Beef Brisket and Egret's Maple Bourbon Ham. The Ham is no problem. Going to do that Saturday Morning. The Brisket posses a question. I'll be cooking that on Friday. How best to preserve it for tenderness etc. and serve Saturday. (My Teammate's XLBGE will not be available to me because he's got the Rib and Wing detail) All in all were cooking for 30 people. Always a great time!

Little Steven

Tim,

Why can't you cook it on Saturday? Better to do the ham Friday and brisket Saturday IMHO.

Steve

Grand Oeuf Vert

Brisket is 8-10 hour cook. Ham is about 3. Party starts around 3 or 4 Saturday. Are you thinking I put the Brisket on about 6 a.m.... Geez, not a bad idea but I don't usually get up that early.

Little Steven

Tim,

Getting up for work is different :laugh:
You could also put it on at 2:00AM Saturday and do it at 230 ish. Hold it in a cooler when done.

Steve