How do you reheat brisket?
I am helping friends with brisket this weekend. I have not done brisket and reheated it.
Background on the event. Des Moines Arts Festival. Three days, Fri-Sun. Expected to draw around 200,000 people.
I am going to slice after cooling and they will reheat on site with roasters.
Is this a good idea? Or should we reheat whole and slice on site?
Any help would greatly be appreciated.
Thanks in advance.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro