Brisket with a 9-hour rest???? HELP!!!!
So we're heading up to the snow this weekend for the annual Indian Princess winter camp. (Not really camping.)
Everyone wants BBQ the first night after we arrive. SOOOOoooooo... I'm planning to smoke a couple briskies overnight so there're ready about the time we leave in the AM. But I'm not sure about just leaving them in the cooler 8-9 hours before dinner. Would it be better to chill & then reheat? If so, how?
What to you caterers do for stuff like this?