Best way to store brisket for later?


 
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Patrick Balint

New member
I'm going to be cooking a full brisket for our family Christmas dinner here in a couple weeks. Only problem is the brisket will need to be smoked a couple days before we eat (taking it with us on a trip). My idea is to cook it, then wrap it in foil whole, keep refridgerated, and reheat it slowly in the oven when we get there, then slice it. I'm planning on making burnt ends with the point. Does anyone see any problems with this or have any other recommendations?
 
If you knew someone with a food saver vaccum sealer you could seal it and then warm it in the bag in boiling water. It is so fresh this way it's like it just came off the smoker. Otherwise I think the foil is okay, maybe put that in a plastic ziplock.
 
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