Quote:
Originally Posted by ButtBurner
Hey buds
I am in the middle of a brisket cook
It probably wont be done until 7-8 pm
I was not planning on having it for dinner, so how should I handle it?
Put it in the fridge until tomorrow, then reheat in the oven?
What about the leftovers? Vac seal I would guess. Its only my wife and I so it wont all get eaten tomorrow
any tips on this situation would be greatly appreciated!!!
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I'm in a similar situation (cooking mostly for two.) I slice and put in FoodSaver bags and freeze for future meals. Just today I asked SWMBO if she preferred me to get pulled pork, brisket, spare ribs, baby back ribs, chicken or turkey from the freezer. She chose chicken and I grabbed some pulled pork.
Back to your immediate problem... After the brisket rests I predict a late evening snack. Refrigerate the rest and slice it in the morning. Or slice while warm and refrigerate after. I think the beef will firm a bit when cold and that will make slicing easier.
I either reheat in the microwave or in a covered cast iron pan. I usually sauce a little before I reheat but if you collect some juices as it rests, that would work as well.
