We are having a party this weekend and want to smoke brisket. We have smoked brisket quite a few times but always then ate it right after or during the same day/night.
For the party we want to smoke it the day before and then serve it hot the next day. We know about letting it cool and the danger zone before putting it in the fridge, but our question is how to warm it the next day to serve without it drying out or anything else happening that would make it taste not as good.
Thanks for any help!
For the party we want to smoke it the day before and then serve it hot the next day. We know about letting it cool and the danger zone before putting it in the fridge, but our question is how to warm it the next day to serve without it drying out or anything else happening that would make it taste not as good.
Thanks for any help!