I've been asked to smoke a brisket for the office party. I will be smoking it one day and bringing it to work the following day. My problem is reheating it and retaining the moisture, smoke ring and most importantly the bark not getting soggy. Any suggestions?
This is what I did 3 or 4 years ago, ... BBQ'd the brisket on a Sunday afternoon, cooled & sliced; made potato salad, baked beans, homemade kraut and gathered bread, mayo, mustard (everything for sandwiches or plates, their choice), paper plates. Pack this in my cooler with the brisket & ice. ... The next day about 10:45a, I setup the table. I used my big 16' elect skillet as a warmer with the cover on. In it I sat, the brisket in a foil pan ( 1/2 the skillet) and the baked beans & kraut each in foil pans. Then set the skillet on low with a little water for steam. Everything was nice and hot by lunch and there was enough to easily feed about 16 people. This took about 1 hour total for set up & clean up (packed everything back in the cooler and washed the skillet.
I see tomorrow, Black Friday, Wal Mart will have the small Presto elect flat grill on sale for $9. I intend to get 2 of these just to use as warmers under foil hotel pans or roaster pan for my buffets.