bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!

Keep it whole and slice it after reheating, which should be done slowly on a
low power in the microwave, I guess. You could cut it into smaller sized
pieces so the reheating might not take as long, but if you slice it all up
and then reheat it its gonna dry out way to much.

If you started cookin' it on Friday, ya could pull it on Sat mornin' and
wrap it in foil and a towel and stick it in a cooler until dinner time. This
would keep it not only moist but hot, too, until you are ready to slice it.

--
Fosco Gamgee Whitfurrows
and his 6" boner