prepping cooked brisket for potluck at work
You guys were very helpful giving me tips for a pork butt I made for super bowl potluck party at my work.
Now, we are having another one for opening day of the baseball season.
I am going to do a brisket. I will cook the brisket on a Saturday or Sunday, and the potluck will be on the following Friday.
I do have a vac sealer.
So, what do you guys recommend for this?
I have some chafing trays I can hold the meat warm in at the party, I was thinking of slicing it up and putting in that and serving it with some kind of buns
Also can use a crock pot, but I dont want the meat to fall apart in it, I am not sure if it would or not.
How big a brisket? I would cook it off as usual, let rest in foil, slice, vac seal it, store it and then when you are ready to take it to the office, put it a cooler with boiling water poured on top, add a bunch of ears of sweet corn and let them swim around with the Brisket packages. Tailgate in a cooler.
take a look at this http://www.bonappetit.com/blogsandfo...oler-corn.html
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