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Recent content by ktsmokin
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I've ruined a few briskets myself before finally getting a process down right that I like. And when I say process, I follow Myron Mixon's high heat method right out of his book with one caveat. I put the brisket in a cooler to "rest" instead of wrapping the pan with a blanket.
With that...
I've done a couple of smaller events and/or potlucks at work. I personally slice it the night before, drop it in the refrigerator, and then put it in the crock pot in the morning. I turn it on low about 8 am and by lunch time it's awesome. It's usually even more tender than the night before...