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Old 01-19-2012, 02:45 PM   #12
Bogus Chezz Hawg
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Join Date: 02-06-09
Location: Fort Collins, Colorado

Originally Posted by grilling24x7 View Post
For the brisket I was thinking about slicing it on Saturday, placing it in an aluminum tin in the fridge and then Sunday reheating it with some sauce at 200-250 degrees?
I agree with all suggestions here. Personally I only slice brisket to order when I'm serving it. Also I serve sauce on the side only.
Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles
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