Originally Posted by Bogus Chezz Hawg
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.
Now normally I'd be all for slicing right at serving time. But do you think it would be best to store the whole unsliced brisket flat in the fridge, then heat it up in the oven and slice to serve?
I didn't consider that one.
Clearly - I want the best tender BBQ for serving time and will do anything to get it (other than starting this project at 1am on Sun morn!)