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Maureen 06/02/13 |
Hi Ellen, I am cooking 40 lbs of brisket Saturday to be sliced, wrapped, and refrigerated for a Sunday event. I know I have to reheat in the oven before moving to chafing dishes - can you tell me at what temp and how long? Not sure of the best way to ascertain a 165 degree reading from sliced meat. Thanks so much. |
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ellen 06/02/13 |
Put it in foil wrap with the sealed baker's fold. Be sure there is some broth added. Leave in foil to reheat. Preheat the oven to 325. To check heat, slide the point between 2 slices in the middle of the pack. |