Hope this isn’t sacrilegious but anyone ever partially cook a brisket and put in the fridge to finish the next day? Or fully cook it and put it in the fridge whole after it rests?
I want to do an Eater brisket but I’d rather not spend the better part of Saturday or Sunday cooking. Would be much easier to cook it Friday while I’m working and reheat on Sunday. Any tips on reheating a whole brisket?
I want to do an Eater brisket but I’d rather not spend the better part of Saturday or Sunday cooking. Would be much easier to cook it Friday while I’m working and reheat on Sunday. Any tips on reheating a whole brisket?