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Next day Brisket Question

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Grand Oeuf Vert
Grand Oeuf Vert Posts: 1,631
edited November -0001 in EggHead Forum
So much to do and so little time...Can I cook an 8lb. Brisket on Friday to be served on Saturday at my Curling Team's annual summer bash. What is the best way to keep the brisket tender, moist etc. (I could put the Brisket on at 3 a.m. Saturday but I need my beauty sleep you know) Besides, I've got Egret's Maple Bourbon Ham on my Saturday morning cook schedule.
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  • fishlessman
    fishlessman Posts: 34,057
    seeing that im from the north east and have no idea what a great texas brisket should taste like :whistle: i would overcook it and chunk it out and reheat with sauce like what they do with burnt ends with the point. but thats just me. my guests dont know brisket, do curlers know brisket. :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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