I’ve been absent for a while here so sorry if it’s been discussed, but what’s the best advice on cooking brisket up to a week in advance, storing, then reheating? Every year I cook 3 briskets for a school fundraiser and last year was a total disaster as I struggled with temp and all but ran out of time. I want to do it in advance this year so the clock isn’t ticking on me like last year. I want to be sure it holds its slice integrity, I don’t like putting in all the effort to just chop it all up.
My thought is to cook to 195, no higher than 200 to account for reheating, cool, slice, then vacuum seal (don’t have one but I don’t want to risk other methods so will borrow one). Refrigerate for a few days and on event day put them in a deep pan with a cup of beer and apple cider vinegar mix, cover, and reheat at like 300 or 325. I’ll sous vide if I can borrow one.
Anything I’m missing? My temps sound right? Should I slice after reheat instead of before?