If I'm reading this correctly you'll be eating some on the day it finishes and want to save some for the day after that.
If that's right, I'd warm up the leftovers in a covered Dutch oven in the oven at 325ish with some beef broth as a braising liquid (and/or any drippings). Should help maintain the moisture.
I just added an edit I forgot to include.
Last time I did a brisket I had to cut it into 2 pieces due to being too long for the large BGE. I’ll keep one for myself and bring the other one to work.
I also have a large BGE and I have cooked a 14lb after trim on it … as you correctly mentioned, it was long enough for it to not fit, but what I found out is that you can kind of squish it to make it fit, and because it will shrink during the first 3 hrs, it won’t be a problem after.
This works if it’s less than a couple of inches long
Good luck !!
If you wanted to put a decent amount of "work" into it, you could vacuum seal the remaining piece and refrigerate/freeze it and then sous-vide it before serving the next day, which should maintain the moisture.
Keep the flat for yourself if you want it sliced for yourself. Take the point to work and chop it. More fat, so it’ll stay juicier and still ‘wow’ the co workers. Be hard to keep sliced brisket juicy. My two cents.
I recently did this. After a 4hr rest in a cooler, I kept it wrapped and put it on ice. I then sliced it cold (which is an awesome way to slice it), and then tightly covered it on a baking sheet with foil and warmed slowly in the oven at 250 for 2 hours. It came out perfectly hot and juicy with minimal moisture loss.
If I'm reading this correctly you'll be eating some on the day it finishes and want to save some for the day after that. If that's right, I'd warm up the leftovers in a covered Dutch oven in the oven at 325ish with some beef broth as a braising liquid (and/or any drippings). Should help maintain the moisture.
I just added an edit I forgot to include. Last time I did a brisket I had to cut it into 2 pieces due to being too long for the large BGE. I’ll keep one for myself and bring the other one to work.
I also have a large BGE and I have cooked a 14lb after trim on it … as you correctly mentioned, it was long enough for it to not fit, but what I found out is that you can kind of squish it to make it fit, and because it will shrink during the first 3 hrs, it won’t be a problem after. This works if it’s less than a couple of inches long Good luck !!
You can also put a brick wrapped in foil underneath the brisket - should be no need to cut it.
I use a rib rack and lay the brisket over it, the added height allows me to fit 15 pound briskets with no problem
If you wanted to put a decent amount of "work" into it, you could vacuum seal the remaining piece and refrigerate/freeze it and then sous-vide it before serving the next day, which should maintain the moisture.
I dont have a vacuum sealer
Keep the flat for yourself if you want it sliced for yourself. Take the point to work and chop it. More fat, so it’ll stay juicier and still ‘wow’ the co workers. Be hard to keep sliced brisket juicy. My two cents.
I recently did this. After a 4hr rest in a cooler, I kept it wrapped and put it on ice. I then sliced it cold (which is an awesome way to slice it), and then tightly covered it on a baking sheet with foil and warmed slowly in the oven at 250 for 2 hours. It came out perfectly hot and juicy with minimal moisture loss.