Brisket?

[Scameron7]

I am cooking a brisket tomorrow but I am not going to be eating it until the next day, should I cut it  after letting it rest or cut it the next day before we are ready to eat. Also what is the best way to re heat without drying it out? :-\

[Ka Honu]

Brisket can dry out pretty quickly when sliced.  You can separate the flat from the point if you're not going to serve them together (I usually save the point for burnt ends, sandwiches, or, best of all, chili) but don't slice anything until you're ready to serve.

[Tenpoint5]

I would suggest the same thing the turtle suggested wait to slice

[Pachanga]

No question about it, my friend the blue writer knocked it out of the park.  Nothing else to be said.

Pachanga

[Scameron7]

Thanks for the information worked out great for my first brisket. I rubbed it down with Jan's rub and put it in the fridge for about 12hrs,pulled it out and let it warm up a little,then put it in smoker at 8:30am at 225f. I had smoke on it for about 5hrs,when I changed the water out I sprayed it with some apple juice. At the 7hr mark a thunder storm rolled in and the rain poured down and not for 10 min like we had earlier in the week but hours, so I stood for a hour with a BBQ cover over the smoker until the rain slowed down enough to get the brisket out of the smoker. I then put it in an oven which was harder to control the temp then the smoker! I checked it at the 11hr mark and it looked like it was done with the fork, so I put it in a foil pan with some apple juice and covered with foil and let it sit for about 4hrs,then in the fridge it went. Warmed it up in the oven the next evening and cut, it was great every one loved it. I also made red pepper jelly to have with it as well as 10. Sauce.

[ragweed]

Looks great!!  I want some!!  BTW, nice cutting board.

[KyNola]

Very nicely done!

[iceman]

That looks just like the picture in the cook book!  ;D
VERY nice!  :)

[Scameron7]

Thanks guys I was a little stressed cooking it, now for tonight it is smoked atlantic salmon!