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Brisket cook Friday - Serving Saturday? Help pleas

Grand Oeuf Vert
Grand Oeuf Vert Posts: 1,631
edited November -0001 in EggHead Forum
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!
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