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

Brisket made in advance

Kayakjack
Kayakjack Posts: 8
edited November -0001 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
· Share on FacebookShare on Twitter

Comments

  • Sandlapper
    Sandlapper Posts: 81
    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

    · Share on FacebookShare on Twitter

Categories