Brethren,
I cooked a brisket yesterday for a birthday party tonight. I pulled it, cooled it and put it in the refrigerator around midnight last night. I need to heat it for a 5 PM dinner. I have read a couple of other threads on reheating brisket and I plan to do it in the oven - I think I read at 350 until intenal 165. Is that correct?
Also, it sounded like I should reheat it whole and slice it when warm...true? It seems like it would be easier to slice when cool - but will I lose flavor?
Thanks,
Dan
I cooked a brisket yesterday for a birthday party tonight. I pulled it, cooled it and put it in the refrigerator around midnight last night. I need to heat it for a 5 PM dinner. I have read a couple of other threads on reheating brisket and I plan to do it in the oven - I think I read at 350 until intenal 165. Is that correct?
Also, it sounded like I should reheat it whole and slice it when warm...true? It seems like it would be easier to slice when cool - but will I lose flavor?
Thanks,
Dan
