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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-25-2013, 07:48 AM   #1
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default prepping cooked brisket for potluck at work

You guys were very helpful giving me tips for a pork butt I made for super bowl potluck party at my work.

Now, we are having another one for opening day of the baseball season.

I am going to do a brisket. I will cook the brisket on a Saturday or Sunday, and the potluck will be on the following Friday.

I do have a vac sealer.

So, what do you guys recommend for this?

I have some chafing trays I can hold the meat warm in at the party, I was thinking of slicing it up and putting in that and serving it with some kind of buns

Also can use a crock pot, but I dont want the meat to fall apart in it, I am not sure if it would or not.

thanks again!!!
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Old 03-25-2013, 07:58 AM   #2
Babbling Farker

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Join Date: 02-24-13
Location: Ventenac en Minervois, France

How big a brisket? I would cook it off as usual, let rest in foil, slice, vac seal it, store it and then when you are ready to take it to the office, put it a cooler with boiling water poured on top, add a bunch of ears of sweet corn and let them swim around with the Brisket packages. Tailgate in a cooler.
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