Haven’t done many briskets, but think I have the cook method figured out. My question is this:
Having neighbors over next Friday, and doing BBQ baked potatoes. I’m going to cook a brisket to chop up for the potatoes. But with work and all, I’m thinking that the only time that I’ll have to cook it before Friday will be tomorrow. Any tips or ideas on how best to store/freeze/reheat?
I was thinking chop it up and freeze in a pan, then reheat in the oven. A buddy told me that he likes to cook it, freeze the whole thing then thaw, chop, throw it in a foil pan and reheat in the oven with some sauce. Thoughts?
Having neighbors over next Friday, and doing BBQ baked potatoes. I’m going to cook a brisket to chop up for the potatoes. But with work and all, I’m thinking that the only time that I’ll have to cook it before Friday will be tomorrow. Any tips or ideas on how best to store/freeze/reheat?
I was thinking chop it up and freeze in a pan, then reheat in the oven. A buddy told me that he likes to cook it, freeze the whole thing then thaw, chop, throw it in a foil pan and reheat in the oven with some sauce. Thoughts?
