Pre-slicing a Brisket for the Wife's Potluck?

[AZRaptor]

Went to go wrap it in the middle of the night and something had spilled on my roll of butcher paper and soaked through. Not sure what it was, so I foiled it instead. Pulled it off the smoker a bit ago. I'll slice it in about 90 minutes and then pack it up to go. Since it's going to be a 3-4 hours before serving it I'm going to try the crockpot with a lil jus in the bottom otherwise I would just pan it.

 

[frognot]

Lookin' mighty fine right there!

 

[AZRaptor]

Ok all sliced and cubed, and tucked into the pot with some jus.

 

[Jersey BBQ]

Looks GREAT --

 

[JS-TX]

A little late to the thread but I was going to suggest slicing the brisket and then cutting the slices in half (so people don't over serve themselves) and then putting the slices vertically (bark facing up) in a couple aluminum meatloaf pans. Save the juices, defat them (reheat the juices if necessary)and maybe mix in a very small amount of sauce and then pour the hot brisket juice over slices in the pans. Wrap the pans in foil and then re-wrap the entire pan in foil. Idea is to have little air in the pans. You can always layout the slices in a half pan with the juices right before serving.

Brisket looks good.. too bad I don't have any cause I'm hungry now.. haha

 

[bbqwizard]

Looks rockin!

 

[AZRaptor]

So I just heard from my wife and she said it was all gone and everyone said how good it was, so it looks like it was a decent way to carry-and-hold it for a few hours.

 

[smoke ninja]

Glad it went well.

I believe the crockpot was about your best bet.

Ideally its sliced close to serving but i doubt that would've been convenient. Dirty cutting board (disposable for the win) and knife. The whole thing would be messier than i would have liked for an office setting.

I will keep this in mind if im ever put in this,situation.

 

[BigBobBQ]

glad it turned out, and that brisket looks great.

 

[lwdbo1]

Glad it all went well for you and the brisket looks damn good btw !!