Quote:
Originally Posted by BryanBusby
Shit happens. I did it that way for the longest time because you'd see all the pics of people with the neat shit sliced brisket on the tray.
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Normally I wouldnt slice all at once but that was a 4.5 lb flat so most was eaten in a day and half.
What drys it out most is the fridge. Loosely wrapped in a dehumidifier like the fridge really does a number on it.
Pro tip slice servings for a day in food saver cold cut storage or vacuum seal and slicing problem solved.
The rest is important and do not rest on tray in open like steak. Tightly wrap in foil with towel around and into cooler just big enough to hold. Also rest it 2 to 4 hours in cooler. I always shoot for 4 hours it will stay a perfect eating temp.