AZRaptor
Take a breath!
So it's that time of year again for office parties and potlucks and my wife has decided not to do her traditional meatballs for the shindig, but would like to bring brisket. Now I'm always up for cooking more brisket, but the question is how best to transport and hold it until the potluck gets going.
My first instinct was to get up in the early early morning, cook the brisket, wrap it in foil and put it in a cooler with towels for her to take to work and pull out and slice when the time is right, but she would prefer to not have to slice it at work. So... is there a good way for me to slice it at home and pack it up to keep it moist until the party? My thought was to slice it but keep the slices all in sequence and then re-wrap it in 2 or 3 layers of foil with some of the au jus inside the foil. Would that work well or does anyone have a better suggestion? (i.e., besides making her slice it at work which I know is the best option.)
My first instinct was to get up in the early early morning, cook the brisket, wrap it in foil and put it in a cooler with towels for her to take to work and pull out and slice when the time is right, but she would prefer to not have to slice it at work. So... is there a good way for me to slice it at home and pack it up to keep it moist until the party? My thought was to slice it but keep the slices all in sequence and then re-wrap it in 2 or 3 layers of foil with some of the au jus inside the foil. Would that work well or does anyone have a better suggestion? (i.e., besides making her slice it at work which I know is the best option.)