So I am a transplanted Texan (from PNW) and my mission this year
is to make succulent Brisket.
I got the best link, probably from ChowHound:
I tried to follow it as much as possible, using my Weber Genesis
Started it about 7 pm last night, took it off the grill at 11;00 PM
(it wasn't 150 degrees, but I struggled to stay awake that late !
)and then placed in a foil wrapped roasting pan with a little beef broth and popped it in a 225 degree oven for the night.
This morning about 7:00 AM I took it out.
My digital thermometer registered about 215 or so.
I poured off the juices and have double wrapped the meat in foil.
(meat soooo tender and tastes great, I sneaked a piece)
The directions on the linked site say to serve it when it's done,
otherwise it won't taste as good (at least, that's the impression I am getting from the author...)
But, it's for dinner tonight !
I don't have a faux chambreau made up, and even if I did, I doubt
that I am supposed to leave the brisket in there all day...
If I plan to serve it about 6:30 ish,
maybe someone can assist me with reheating instructions....
I did not slice it. I didn't want to do that prior to serving...
I saved the jus / broth, it's about 1 1/2 cups (prob a quarter cup fat)
As I mentioned previously, I double wrapped the brisket in foil.
So I presume I refrigerate it now.....
Thanks in advance for the help!!!
There are so many brisket threads, and I just wanted a quick answer....