Techniques for reheating Brisket
Been a long time since I've been around this awesome forum, pretty much since our restaurant and catering operation took off Spring of 2012.
Anyways, I am doing a friends wedding next weekend that is 3+ hours from home. Due to a lot of logistics and complications I am hoping to smoke briskets the day before and bring it over cold to be reheated in a commercial kitchen there; which is something I have never done. Have always served brisket immediately after resting.
Can I hear some techniques or ideas on how to best do this?
Big Red, the custom built smoker of my dreams...and only getting more custom by the day.