1. Just bought first-cut brisket today, Monday, that I am going to serve Saturday night...(with recipe from The Mensch Cookbook...spicy brisket) Can I brown the meat in advance, (like Tuesday or Wednesday) and keep refrigerated until I actually prepare the dish on Friday?
2. When making a pot-roast type dish with brisket, many recipes say to separate the meat from the liquid for refrigerating. What is the reason for this..so the fat can be skimmed more easily when chilled? What will happen if I store the entire brisket in the sauce?