So I’m smoking these two briskets for a luncheon tomorrow. They need to be sliced here at home. Should I slice warm and put in a foil pan then in the fridge? Or let them totally cool and slice them in the morning?
The meat will be put in roaster to warm up to serving temp. If I slice cold I can put directly in the roaster pan, if not then I will transfer the sliced meat from pan to roaster in the morning. Not that it’s a big deal just trying to finger out an easier way.
I’m more concerned with keeping the meat moist and color there.
What would you guys do?
TIA
Slice warm or cold?
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Re: Slice warm or cold?
I would slice 'em in the morning, but I've been wrong once.
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Re: Slice warm or cold?
If you saved the drippings, slice tomorrow and splash the goodness all over..
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Re: Slice warm or cold?
Morning will be good , lay a few fatty slices on top of the flat slices so they get some added goodness while reheating as well. I saw your fat seporator, so I know what you will be doing with the brisket juice.
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Re: Slice warm or cold?
late as usual to the party, the fat laying on top will preserve the color and provide some moistness when you re warm the meat for serving. Kam will know the right answer on this one, me I would slice when warm, the chill and lay fatty slices on top, then warm and remove the slices after warm so as to shield the prime slices from damage.
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