Friends, I know many of you have answered brisket questions until you could get sick, but I've read many of the threads and still have a couple of questions. I'm heading on vacation this Friday (yea!) and am considering doing my first beef brisket Thursday to take to eat this weekend. I'm convinced to do the high heat method, and I think I have the system as down pat as anyone who has never cooked a brisket. Anyway, I have no fear in trying. So the questions:
1) Any suggestions on how I should store/save the brisket from Thursday until Saturday or Sunday? And how would you reheat it from there?
2) Whether it is pork butt or brisket I prefer a sauce that essentially moistens the meat, not masks the flavor. Thus I'd prefer a sauce that is mainly, but not totally, the rendered juice. Any good suggestions out there?
3) Finally, I (we) like a nice bark. What can I do in a quick high heat cook to enhance the bark, especially given a foil time that will negate some achieved bark?
Thanks for the help, and wish me luck! I'm excited to try this new thing.
1) Any suggestions on how I should store/save the brisket from Thursday until Saturday or Sunday? And how would you reheat it from there?
2) Whether it is pork butt or brisket I prefer a sauce that essentially moistens the meat, not masks the flavor. Thus I'd prefer a sauce that is mainly, but not totally, the rendered juice. Any good suggestions out there?
3) Finally, I (we) like a nice bark. What can I do in a quick high heat cook to enhance the bark, especially given a foil time that will negate some achieved bark?
Thanks for the help, and wish me luck! I'm excited to try this new thing.