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Unread 01-19-2012, 02:45 PM   #12
Bogus Chezz Hawg
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Quote:
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.
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