I made a brisket. When it went in the oven 5 hours ago, the liquid came up to level with the top of the meat. Now I've taken it out and the meat is delicious and tender but the juices are all dried up for the most part and charred -- in any case unusable for later. My plan was to make the brisket a day ahead, then reheat it in its juices in the oven when it's time to serve, but with no juices. what shall I use to keep it moist second time 'round in the oven? I think it dried out because I didn't have a lid and only used layers of aluminum foil. Also, my oven temp might be a tad high.
Would love any suggestions.
Thanks so much!