When I cook whole briskets overnight in my smoker to serve the next day, they are absolutely fabulous early in the morning when they come out.
I don't know what to do though to serve sliced beef (for platters or by the pound) --
How do I hold it? Do I keep it in the warmer all day long? Or refrigerate?
If you refrigerate, you have to heat it back up someway -- and I have heard not to do it in a microwave.
What do you do? Thanks.
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